GE JP684C Use and Care Manual

a

R an

d

—

savethis book

Energy-saving Tips—page 3.
Hmm? canningTips—page 6

surfacecooking Chati-pages 7“8.

EMx’e you ‘MMfor w-we, see page 10.

Use andCareBook

for

Cooktop

Model

(

.>

Before UsingYourCooHop

Take the time to read this book and learn how to
enjoy your new Cooktop. It contains detailed aper-­ating instructions and recommended maintenance,
as well as handy tips to heip you gain maximum
benefits from your Cooktop. Once you have read
the book, keep it handy to answer any questions
you may have.

If you have any additional questions concerning the
operation of your Cooktop, write—including your
phone number—to:

Consumer Affairs

General Electric
Appliance Park
Louisville, Kentucky 40225

IF YOU RECEIVED A DAMAGED COOKTC)P, im-

mediately contact the dealer (or builder) from
whom you purchased it. They have been informed
of the proper procedure to take care of such mat­ters and can handle it for you.

RwordModelandSerialNumbers

Your Cooktop has a nameplate on which is stamped
the model and serial numbers. To locate nameplate
remove right front controi knob.

Model and serial numbers are also on the Purchase
Record Card which came with your Cooktop. Record
the numbers in the spaces provided below.

Please refer to both model and serial numbers in

any future correspondence or product service calls
concerning your Cooktop.

Model Number

serial !NUn’lber

mm?Fwciwlsed
KEEP PURCHASE IRECEIPTWITH THIS BOOK TO
ESTABLISH THE WARRANTY PERIOD.

Check “Before You Call For Service” section, page

10. It lists many minor causes of operating prob­lems that you can correct yourself and may save

you an unnecessary service call.

In many cities, there’s a General Electric Factory
Service Center. Cali, and a radio-dispatched truck

wiil come to your home by appointment—morning
or afternoon. Charge the work, if you like. Aii the
centers accept both Master Card and Visa cards.
(See page 11.)

(X look for General Electric franchised Customer
Care@ servicers. You’ll find them in the Yeiiow
Pages under “GENERAL ELECTRIC CUSTOMER

CARE@ SERVi CE” or “GENERAL ELECTRIC———
i-iOTPOiNT CUSTOMER CARE@SERVICE”.

if you need wmice literature, parts iists, parts or
accessories, contact one of the Factory Service

Centers, a franchised Customer Care@servicer or
your Generai Eiectric dealer.

Extend&d Sewke Contr8cts: The terms of ~our
warranty provide free service covering faiiures due
to manufacturing defects for a definite period of
time.

After this warranty expires you may purchase an

Extended Service Contract which wiii enabie you to

budget your service needs. This coverage beyond
warranty is avaiiabie from our Factory Service Cen­ters and from many franchised Customer Care@
servicers. It is agood idea to appiy for this coverag

before your warranty expires.

stepsto Followfor FurtherHelp

First,contact the peopie who serviced your Cooktop.

Expiain why you are dissatisfied. in most cases, this
wiii soive the problem.

Next, if you are stiil dissatisfied, write aii the
detaiis—inciuding your phone number—to:

Manager, Consumer Reiations
Generai Electric
WCE-312
Appliance Park
Louisville, Kentucky 40225

Fhwliy, if your problem is stiil not resoived, write:

Major Appiiance Consumer Action Panei
20 North Wacker Drive
Chicago, iiiinois 60606

This panei, known as MACAP, is a group of inde-

pendent consumer experts under the sponsorship of
severai industry associations. its purpose is to study

practices and advise the industry of ways to improve

customer service. Because MACAP is free of industry
controi and influence, it is able to make impartial

recommendations, considering eachcase individually.

Energy Conservation Tips

. . . . . . . . . . . . . . . . . . . . .

3

Safety Tips . .. . . . . . . . . . . .

Features of YoLIrCooktop
How to Use Your Cooktop

HomeCanning. . .. . . . . .. .

Checklist for Frying . . . . . .

Utensil Tips ... . . . . . . . . . . .

Cooking Chart .. .. . . . . . . .

Care and Cleaning .. . . . . .

Gleaning Chart . . . . . . . . . .

. . . . ...0. . . . ...*.. .**

. . . . . . . . . . . . . . . . . . . . . 5

● .*..*+.* .* *.....* , 5, 6

. . . . . . . . . . . . . . . . . . . . .

.* **.,**, ● ☛✎✎☛☛✎☛✎ ✎ ✎ ✎

. . . . . . . . ● ✎ ✎ ✎ ✎ ✎ ✎ ✎ ✎ ✎ ✎ ✎ ✎

. . . . . . . . . . . ...*... .

,. ..,... . . . . . . . . ● ✎✎✎☛ 9

,., . . . . . . . . . . . . . . . . .

7, 8

10

4

6

6

7

EnergyConsewationTips

1. Use cooking utensils of medium weight alum­inum, tight-fitting covers, and flat bottoms which
completely cover the heated sunburst-patterned
cooking area.

2.Cook fresh vegetables with a minimum amount of

water in a covered pan.

3. “Keep an eye” on foods when bringing them
quickly to cooking temperatures at HIGH heat.

When food reaches cooking temperature, redllce
heat immediately to lowest setting that will keep it

cooking.

4. Use residual heat with surface cooking whenever

possible. For example, when cocking eggs in the
she!! bring water to boil, then turn to OFF position
to complete the cooking.

5. Always turn surface unit OFF before removing
utensil.

6, LJsecorrect heat for each cooking task, , .HIGH
heats to start cooking, (if time allows, do not use
HIGH heat to start) MEDIUM HIGH—quick brown­ings, MEDIUM—SIOW frying, LOW—finish cooking
most quantities, WARM-double boiler heat, finish

cooking, and special for small quantities,

7. When boiling water for tea or coffee, heat only
the amount needed. It is not economical to boil a
container full of water for only one or two cups.

3

safetyTips

.—.—-_._.—___________

km W Ins!allarshow you the location of the

circuit breaker w fuse, and mark it for easy
reference.
i-law it installed and properly grounded by a
qualified installer.
Don’t assume that you know how W operate all
parts of the COOMOP.Some features may work

differently from those on your previous cooktop.

DCItake time to read our suggestions for best

llm’t leav~childrm aloneorunattendedinthearea
wlvm a moktop Is in operation.They could get
seriouslyburned.
MM allowanyon~10climborstandon thacookt~p.
IWy could

Wear proper Glolhlng. Loose fitting or hanging
garments should r?ever be worm while using the
appliance.
Never use your appliance for warming or
heating the room.
CAUTION:00 NOTSTORE

CHILDRENIF+!CABINETSABOVEA ONH(TOP–
CHILDRENCLIMBING0?4THECOOKTOPTOREACH
ITEMSCOULDEMSERIOUSLYIHJURED.
Use only dry

holders on hot surfaces may result in burns
from steam. DOnot let potholders touch heated
areas. Do not use a towel or other bulky cloth
in place of potholder,
DONOTUSEWATERONGREASEFIRES.NEUERPICK
UPAFLAMINGPAM.Smother flaming pan on sur-

face area by covering pan completely with
well-fitting lid, cookie sheet or flat tray.
Flaming grease out~ide pan can be extin­guished by baking soda Or, if available, a
multi-purpose dry chemical or foam type
extinguisher. Also see frying tips, page 6.

Ml MOT’

P#EARBYAREASOFCOOKTOP.

areas nearby, may be hot enough to burn even
though they are light in color.

During and aftex.use, do not touch, or let clo­thing or other flammable materials contact sur­face cooking areas and areas facing the
NNMop until they have had sufficient time to
200/.

damageth unit.

ITEMSOFINTERESTTO

pothoidm-rnoist or damp pot-

TOUCHCODKINGsuRFficE AREASOR

Cooking areas, also

We projwr pan size--this appliance is equipped
with one or more surface cooking areas of dif­ferent sizes, Select utensils having flat bottoms
large enough to cover the surface area heating
element.

N8ver b3avesurfao~cooking ar8astifiatt8nd8dN
Mgh Mat seftings. Bollover causessmokifig md
greasysp!llwm that may!gfilt~. Boil

tions can cause permanent damage to utensil
or glass surface area.

dry situa-

Glami cookingutensils–-only certain types of

glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for range-top
service without breaking due to the sudden
change in temperature.

Utensil handlesshould be turned Inward and not
extmi overadjacentsurfac~cookingareas.

imize burns, ignition of flammable materials,
and. spillage due to unintentional contact with
the utensil, the handle of a utensil should be
positioned so that it is turned inward and does
not extend over adjacent surface cooking
areas.

To min-

Whenflamingfoodsund~rthehood,turn thefanoff.

The fan, if operating, may spread the flame.

hoodandgreasefHttm cleanaccording

Keep
instructions to maintain good venting and to
avoid grease fires.

notstoroflammableinahwiaismar thecooktop.

Do

Donotcookonbrolumcmktop.

break, cleaning solutions and spillovers may
penetrate the broken cooktop and create a
shock hazard. Contact a qualified technician
immediately.

If cooktop should

Cleancooktopwjth mutjon. If a wet sponge or

cloth is used to wipe spills on a hot cooking
area be careful to avoid steam burn. Some
cleansers can produce noxious fumes if ap­plied to a hot surface.

If You Need service

@

Read “Before You Call for Product Service” at
rear of book.
Don’t attempt to repair or replace any part of

your cooktop unless it is specifically recom-

mended in this book. Ni other servicing should
be referred to
Read the warranty on the back page of this Use
and Care Book.
Disconnect cooktop at range circuit breaker ~%.?>
main fuse before performing any service. ‘;~~$

a qualified technician.

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SudaceCookingwithYourInfiniteHeatCorItrols

An-d‘$u~faceCook[ng “~;,-

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Features

I*

Glass-ceramic cooking panel—durable,
smooth, non-porous material withstands
any temperature change which occurs in
cooking.

2*

Cooking area, identified by sunburst
designs on cooking panel.

3.

Control panel, strengthened glass.

4.

control knobs, one for each cooking area.
Can be set at any position.

5.

Indicator Light glows when any knob has

been turned to a heat setting. (NOTE: inten­sity of signal light will vary depending on
which surface unit(s) you use.)

6.

Heating element—located under each sun­burst design on glass ceramic cooking panel.

.-

e- -

----~$%siEEis :-‘‘ ‘ ‘

.

..

—

—

—

Your surface area and controls are designed to give
you an infinite choice of heat settings for surface
cooking.

t both OFF and HIGH positions, there is a slight

iche so control “clicks” at those positions; “click”

on HIGH marks the highest setting; the lowest set-

HowtoSetthe Controls

step1

Grasp control knob and Turn either clockwise or
push”down. . .

C2mtm! FTlus.tbe pLisl’uxi k W

gxxmam=WI’-M?rl$xmts’d ish any posithm other than

OFF, it may be Km3%?dwithout pushing

,f”..

‘-]e sure you turn control to OFF when you finish

“---<oozing. An indicator light glows on the control

panel when any surface area control knob is at any
;~osiiion olher than OFF. Intensity may vary depend­ing 9fi which surface unit(s) you use.

counterclockwise to
desired heat setting.

step2

set only km-l OFF

in.

ting is between the words LOW and OFF. In a quiet
kitchen you may hear slight “clicking” sounds
during. cooking, indicating heat settings selected
are being maintained.

Switching heats to higher settings always show a
quicker change than switching to lower settings.

U* ofYourcookingArea

The cooking area, under the sunburst pattern, turns
yellow as it heats. When the control is turned to
OFF, the cooking area cools and returns to the orig­inal white color. The heat is transferred from the
heating element, through the flat surface of the
cooking area, up through the bottom of the cooking
utensil to the food.

For IEMling:

1.Start with heats suggested on the Cooking Chart

and switch heats to lower settings, or in some cases
to OFF, to complete cooking, The glass-ceramic
material retains heat which can be utilized to com­plete cooking of some foods or for keeping some
foods at serving temperature. Experience with your
utensils, the foods in the amounts you cook, the
doneness you prefer, etc. will indicate to you the
best heats for your needs. See utensil tips on
Cooking Chart, pages 7 &.8for hints on your “pots
and pans.”

2. Most foods cooked with liquid will come to a boil
and continue to cook more efficiently when there is
a cover on the utensil.

Some foods, cereals, pastas, seafood, some meats

and poultry, etc. foam and bubble up in cooking. All
liquids, regardless of their nature, expand when
brought to boil. When boiling the foods that foam

5

————..————...—

and other foods, be certain to use a utensil large
enough to allow for expansion. With the foods
which foam, adding a tablespoon of cooking oil to
the water before cooking will help prevent the foam
from forming. Also, removing or tilting the cover
helps prevent a boilover of foam-producing foods.

Eloilovers will create a cleanup job, so follow sug­gestions for best settings, utensil sizes and other
hints to keep cleaning to a minimum.

3. Switching heats to higher settings always shows
a quicker change than switching to lower settings.

For Frying:

1. For crisp, well-browned exterior, cook food in
utensil without a cover, See Cooking Chart for sug­gested settings for best browning with a minimum
of spattering and smoking. Experience will indicate
which settings are best for the food being cooked in
your utensils.

2. For soft or lightly browned exterior, such aspan­cakes, French toast, etc., one heat setting to heat
utensil and cook food is sometimes adequate. For
very soft foods, such as fried or scrambled eggs,

frequently one setting can be used to heat and
cook. Also depending on the ulensil material and
quantity of eggs, sometimes fried eggs can bee
cooked in a heated utensil with the control at OFF

For E$raislngor SWvdrtg:
Heat utensil at HIGH long enough to melt fat, then
reduce heat to MED HI for browning meat. Add
iiquid and reduce heat to LOW, cover utensil and
cook until meat is tender.

For i$f~kirig Sauces, Gravies, i%ddlngs, Etc.
For most thickened liquid mixtures, blend the
thickening (flour, etc.) with cold liquid (plus salt,
flavorings, etc.); cook, stirring constantly on MED
or LOW heat. Pan gravies and white sauces are
often made by blending flour thoroughly with hot
melted fat before adding liquid.

NOTE: AT HIGH and MED HI heat settings, never
leave food unattended. Boilovers cause smoking;
grease spiilovers may catch fire. Boil dry situations
can cause utensil damage or permanent damage to
glass surface area.

HomeCanningTips

Canning should i3edone on cooktop only.

In surface cooking of foods other than canning, the

use of large-diameter utensils (extending more
than l-inch beyond edge of cooking area) is not
recommended. However, when canning with water­bath or pressure canner, large-diameter utensils
may be used. This is because boiling water temper­atures (even under pressure) are not harmful to
cooktop surfaces.

HOWEVER, DO NOT USE LARGE DIAMETER CAN­NERS OR OTHER LARGE DIAMETER UTENSILS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all

types of frying—cook at temperatures much higher
than boiling water. Such temperatures could even­tually harm cooktop surfaces surrounding heating
units.

1. Bring water to boil on HIGH heat, then after boil­ing has begun, adjust heat to Iowe$t setting to main-

tain boil (saves energy and best uses cooking
surface).

2. Be sure canner fits over center of cooking area.

3. It is most important when canning on the glass-

ceramic cooktop that the bottom of the canner is
flat or slight indentation fits snugly over cooking
area. Canners with flanged or rippled bottom

(often found in enamel-ware) are not recommence

4. When canning, use recipes from reputable

sources. Reliable recipes are available from the

manufacturer of your canner; manufacturers of
glass jars for canning; such as Ball and Kerr; and,
the United States Department of Agriculture Exten­sion Service.

5. Remember, in following the recipes, canning is a

process that generates large amounts of steam. Be

careful while canning to prevent burns from steam

or heat.

NOTE: If your surface section is being operated on

low power (voltage), canning may take longer than

expected, even though directions have been care­fully followed. The process may be improved by: (1)

using a pressure canner, and (2) for fastest heating
of large water quantities, begin with HOT tap water.

< Use a minimum amount of fat for effective

shallow or deep-fat frying. Filling the pan too full
of faf can cause Spiiioverswhen food is added.

+/ Keep an eye cm foods which fry at HIGH or

- MEDIUM heats.

./ If a combination of oils or fats will be used in

frying, stir together before heating, or as fats
melt slowly. Always heat fat slowly, and watch fat
as it heats.

< Use deep fat thermometer whenever possible to

prevent overheating fat (beyond the smoking
point).

/ Foods for frying should be dry as possible on

exterior surfaces. Frost on frozen foods or mois-.-k
ture on fresh foods can cause hot fat to bubbl -{$$~
up and over sides of pan.

<Keep range and ventilating hood free from

grease accumulation. “

6

o

g-

butiace UnitCo

1. Use medium or heavy-weight cooking containers. Aluminum containers conduct heat faster than other metals. Cast iron and coated
cast iron containers arc?slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if
not combined with other metals. Use non-stick coated or coated metal containers. Fiat ground pyroceram saucepans or skillets coated
on the bottom with aluminum cook evenly. Glass saucepans should be used with the heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the
saucepan to the size of the surface unit. Containers with extremely concave or convex bottoms, like Oriental woks, should not be used.

3. Cannhg can be done on the cooktop only. Be sure canner is flat on the bottom. Flanged or rippled bottoms are not recommended.
Do not use canners over 1 inch larger in diameter than size of chrome ring extending over edges of heating units. Be careful of steam.

4. Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at
HIGH temperatures and keep range and hood clean from accumulated grease

Food
Cereal

cornmeal, oatmeal

cocoa

Coffee

Eggs
Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Container

Covered
Saucepan

Uncovered
Saucepan

Percolator

Covered
Saucepan

Covered
Skiliet

Uncovered
Skiilet

Covered
Skiilet

Uncovered
Skiilet

Directions and Setting
to Starl Cooking

HiGH, in covered pan
bring water to boil before
adding cereai.

HiGH. Stir together water
or milk, cocoa ingredients
Bring just to a boil.

HIGH. At first perk, switch
heat to LOW.

HiGH. Cover eggs with
cool water. Cover pan,
cook untii steaming.

MED. Melt butter, add
eggs and cover skillet.

HIGH. Melt butter.

HiGH, [n covered pan
bring water to a boil.

HiGH. Heat butter until
iight golden in coior.

ekingChart

~e~ting

toComplete

Cookirw

LOW, then add cereai.
Finish timing according to
package directions.

MED, to cook 1 or 2 min. tc
completely blend
ingredients.

LOWto maintain gentle bu
steady perk.

LOW.Cook only 3 to 4 min
for soft cooked; 15 min. for
hard cooked.

Continue cooking at MED
untii whites are just set,
about 3 to 5 more min.

LOW,then add eggs. When
bottoms of eggs have just
set, carefuliy turn over to
cook other side.

LOW. Carefuliy add eggs.
Cook uncovered about 5
min. at MED.

MED. Add egg mixture.
Cook, stirring to desired

doneness.

Comments

Cereais bubble and expand as
they cook; use iarge enough
saucepan to prevent boiiover.

Milk boils over rapidiy. Watch as
boiling point approaches.

Percoiate 8 to 10min. for 8 cups,
iess for fewer cups.

If you do not cover skiilet, baste
eggs with fat to cook tops
eveniy.

Remove cooked eggs with
siotted spoon or pancake turner

Eggs continue to set slightly
after cooking. For omelet do not
stir iast few minutes. When set
fold in haif.

Fruits

##eats,l%mitry
Braised: Pot roasts of
beef, lamb or veai; pork

steaks and chops

Pan fried: Tender chops;

~~hin steaks up to 3/A-in,;

F--

-hlnbte steaks; ham-

“J - -“

.,---

‘burgers; franks; and

s:~usage;thin fish fiilets

Covered
Saucepan

Covered
Skiiiet

Jncovered
Skiijet

HIGH. In covered pan

bring fruit and water to
boii.

HiGH. Meit fat then add
meat. Switch to MED. HI
to brown meat. Add water

or other liquid.

HiGH. Preheat skil!et, ther
grease iightiy,

LOW.Stir occasionally and
check for sticking.

LOW.Simmer until fork
tender.

MED. H1.Brown and cook
to desired doneness,
turning over as needed.

Fresh fruit: Use %to %cup water
per pound of fruit.

Dried fruit: Use water as package
directs. Time depends on
whether fruit has been pre­soaked. if not, aliow more
cooking time.

Meat can be seasoned and
fioured before it is browned, if
desired.

Liquid variations for flavor couid
be wine, fruit or tomato juice or
meat broth.

Timing: Steaks 1to 2-in.: 1to 2
hrs. Beef stew: 2 to 3 hrs. Pot
roast: 2%to 4 hrs.

Pan frying is best for thin steaks
and chops. if rare is desired,
preheat skiliet before adding
meat.

7

Suf.fac

nitCookingChart(cont.)

——

DO NOTCOOKFOi20S PACK4GR0fkl THIN ALUMINUM FOIL TRAYSORFOODSWRAPPEDINALUM!F$UM

F4NL 054 GLASS CX3CWTCW.Commercial foil containers, such as for T.V. dinners, frozen prepared entrees, pot
pies,

popcorn, etc., alSO foil wrappings for foods such as sandwiches, can melt on glass COOktOpcausing per-

manent damage.
It is the owner’s responsibility to avoid this occurrence, Your warranty does not cover damage to the cooktop

caused by the use of aluminum foil containers or wrappings on the cooktc?p.

Food

Fried Chicken

Pan broiled bacon Uncovered

Sauteed: Less tender
thin steaks (chuck,

round, etc.); liver; thick

or whole fish
Simmered or stewed

meat: chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.

Meltlngchocolate,
butter,marshmallows

Pancakeaor French

toast

Pasta

Noodles or spaghetti

PressureCooking

Puddings,Sauces,
Carndiea,Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green
peppers; mushrooms:

celery; etc.

Riceand Grits

Contslner

Covered
Skillet

Skillet

Covered
Skillet

Covered Dutch
Oven, Kettle,
or Large
Saucepan

Small Covered
saucepan, Use
smail surface
unit

Skillet or
Griddle

Covered Large
Kettle or Pot

Pressure
Cooker or
Canner

Uncovered
Saucepan

Covered
Saucepan

Covered
Saucepan

Uncovered
Skillet

:overed
Saucepan

Dirwtlorwsand Se?t(ng
to Start Cooking

HIGH. Melt fat. Switch to
MED. HI to brown
chicken.

HIGH. In cold skillet
arrange bacon slices.
Cook just until starting to
sizzle.

HIGH. Melt fat. Switch to
MEi) to brown slowly.

HIGH. Cover meat with
water and cover pan or
kettle. Cook until
steaming.

AiOW 10 to 15

WARM.
min. to melt through. Stir
to smooth.

MED. Heat skillet 8 to 10
min. Grease lightly.

HIGH. In covered kettle,
bring salted water to a
boil, uncover and add
pasta slowly so boiling
does not stop.

HIGH. Heat until first
jiggle is heard.

HIGH. Bring just to boil.

HIGH. Measure %to l-in.
water in saucepan. Add
salt and prepared vege­table. In covered saucepan
sring to boil.

tilGH. Measure water and
salt as above. Add frozen
dock of vegetable. In
>overed saucepan bring to
Ooil.

-ilGH. In skillet melt fat.

-tiGH. Bring salted water
:0 a boil.

Setting to Complete
Cooking

LOW. Cover skillet and
cook until tender. Uncover
last few minutes.

MED. H1.Cook, turning
over as needed.

LOW. Cover and cook tintil
tender.

LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads medium heat may be
needed.

Cook 2 to 3 min. per

MED. HI, Cook uncovered
until tender. For large
amounts HIGH may be
needed to keep water at
rolling boil throughout

entire cooking time.

MED. HI for foods cooking
10 min. or less. MED for

foods over 10 min.

LOW. To finish cooking.

MED. Cook l-lb. 10to 30
more min., depending on

tenderness of vegetable.

LOW. Cook according to
time on package.

MED. Add vegetable. Cook
until desired tenderness is
reached.

WARM. Cover and cook
according to time.

side.

Comments
RM crisp dry chicken, cover oniy

after .swi[ching to LOWfor 10
min. Uncover and cook turning
occasionally 10to 20 min.

A more attention-free method 6
to start and cook at MEO.

Meat may be breaded or
marinated in sauce before frying.

Add salt or other seasoning

cooking if meat has not

before
been smoked or otherwise
cured.

When melting marshmallows,
add milk or water.

Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.

Use large enough kettle to pre­vent boilover. Pasta doubles in
size when cooked.

Cooker should jiggle 2 to 3 times
per minute.

Stir frequently to prevent
sticking.

Uncovered pan requires more
water and longer time.

Break up or stir as needed while
cooking.

Turn over or stir vegetable as
necessary for even browning.

Triples in volume after cooking.
Time at WARM. Rice: 1 cup rice
and 2 cups water—25 min. Grits: .~~-

1 cup grits and 4 cups water—40 %$$~>

min.

-—.’=--5;-”

a

?:.

-

.=-.2

~

..—

._.-.;_.,.

F... --- . — -

,----- . .

----=:-=-%—s<%-~

Caie of YourCooMob”- -:

careandcleaning

ofCeramic Cooktop

If not properly cared for, your
ceramic cooktop can become
stained and the original white fin-

ish permanently discolored. Since
soil build-up is the only cause of

discoloration, spatters and spills
must be cleaned up properly.

Heavybuild-up can cause a yellow
or brownish-grey glass film even
when the cooktop is cool. i-iow­ever, the film is on the surface only
and can be removed.

To keep the ceramic cooktop look­ing like new, follow these steps.

Before first using the ceramic cook­top, clean it with the Cleaner-Con­ditioner packed with your cooktop.

Step f:
of cleaner directly on the center of

each sunburst pattern. Clean with

a damp paper towel. Wipe off with

another clean, damp cloth. Wipe
dry. NOTE: Use the Cleaner-Condi­tioner each day to remove ali vis­ible soil from the ceramic cooktop.

At least once a week, clean the
cooktop with Delete” cleanser
which is especially formulated for
cleaning glass-ceramic appliance
tops and cookware.

Simply put a small amount

Step 2: To use, apply Delete
Cleanser to damp paper towel and
rub into stain until it is removed.
Be sure cooking surface is cooled.
(For stubborn stains,

of C?elete Cleanser and water,
cover with

let stand for about 45 minutes.)

After using Delete cleanser, always
ciean with Cleaner-Conditioner
following directions in Step 1.

NOTE: The Cleaner-Conditioner
and Deiete Cleanser can be pur­chased from your appliance
dealer, your GE Authorized Serv­ice Center, grocery or hardware
store, or houseware department of
your local department store.

Forother specific soils or scratches,
refer to page 10 entitled “Cooktop
Cleaning Chart”. This chart gives
problems, causes, preventions, and
ways to best remove most stains.

cooking

@Do not leave plastic items on
cooking area.

~ Do not cook foods packaged
in their aluminum foil trays or
wrapped in aluminum foil on glass
ceramic. Foil can melt and fuse to
the unit causing permanent
damage.

a wet paper towel, and

Tips

apply ~ paste

~r&i,%%&-..d%&%d ; .- -

..

.

..

@Keep bottom of utensil and ~:--:~-~-’
cooking surface clean and dry, In ­dusty or sandy areas, wipe the ~-- -

utensil and cooking surface to pre- ~....l

vent scratching the ceramic finish. ‘S‘-: --

@Wipe up sp!!ls and spatters when ~.‘--, -.
cooktop is cool but before they ~-_ --­burn onto the surface. Be sure to ~,-_j_=-_
wipe area next to the unit you have ~
been using, in case food has spat- ~‘-.”
tered on these areas. CAUTION: , . :

Be careful to avoid steam burns on ~’-- ~

your hand when wiping the cook- .----’
top.

e Avoid scratching the cooktop ~>­with rings or other jewelry.

@During cooking, utensil lids COI- ~-----

Iect condens$d steam. If con- .......

densation drips on the cooktop, ‘ -= ‘­mineral deposits in the water or -: ~
food can stain the cooking sur­face. Lift utensil lids so con- ‘--- . - ‘­‘sensation drips back into the uteri- ~..=J{. __
sil instead of on the cooktop.

e Use heat settings no higher than ‘=: “-- .
MED or follow manufacturer’s di- =-- ­rections when using utensils made -;=-..:.
of the foliowing materials: cast _. : -

iron, glass ceramic (pyroceram), -.

and stainless steel. Also, enamel- .... _-

ware which under certain condi- - -­tions could melt and fuse to the -=-----:
cooking panel when higher heats ‘­are used. Manufacturers of glass .. ­cooking utensils also recommend -=--- -1­using heats no higher than MED. ::-:= =

—

-.

..

SafetyChecklist

K Be sure the cooking top and surrounding areas

are cool before touching or cleaning. Even if
cooking surface has returned to its original
color, allow afew minutes for cooling.

# When completely covered, the ceramic cooktop

can be used as a kitchen work surface. However,
be careful not to scratch the top with sharp ob-

jects or utensils that do not have smooth

bottoms.

.—

4

Never use the ceramic cooktop as a cutting

@

board.

@

Dried boilovers can cause permanent damage to
the ceramic cooktop. Take care to clean up boil­overs promptly.

#

{f the ceramic cooktop cracks or breaks, do not
use any part of it. Call for service promptly.

9

CooktopCleanlngChart

Cleaning with a sponge or
dishcloth that has been
used for other kitchen
cleaning tasks and may
contain soil-laden deter­gent water.

Ellack6ried

Burned-on

spots

Fine “brown

lines” (tiny
scratches or
abrasions which

have collected
soil).

Metal marking

(gray or black

marks)

Pitting or

spailing

Hardwater spots

(a gray or brown

stain that does

not seem to be

removed using

Cieaner-

Conditioner)

NOTE: Remove control knobs and then clean gently with mild soap and water. Dry and replace knobs, matching flat area on knob and

shaft. Clean outside metal finish with soap and water. Rinse, then poiish with dry cloth. DO NOT USE steel wool, abrasives,

ammonia, acids, or commerical oven cleaners which may damage finish.

Spatters or spiflovers which
contact hot cooking area.

Accidental melting of a
plastic film such as a bread
bag or similar items.

Coarse particles (salt, sand,

sugar or grit) caught

between bottom of cook-

ware and cooktop that are

not removed before

cooking.

Using incorrect cleaning
materials.

Sliding or scraping metal
utensils or oven shelf racks
across cooktop.

Boilover of sugar syrup and
adherence of sugar syrup to
hot cooktop.

In cooking, condensation
often collects and drips
when covers are removed.

The minerals found in the
water supply and in foods
may cause mineral deposits
to turn a gray or brown
color. The layer is so thin
it often seems to be in or
under the-cooking surface
and cannot readily be felt.

::y.,,,--.~

—..= ...c-G7_Y!T.:.-Q”Lvu-&=m%3:

Use Cleaner-Conditioner only
with clean, damp paper towel.

Whenever possible, wipe
spatter and food spills asthey
occur.

Select correct heat settings
and large enough cookwarm
to eliminate boilovers and
spattering.

CAUTION: Be careful to avoid
steam burns.

Be sure unit is cool before
putting these items on

cooking surface.

Normal daily use of
Cleaner-Conditioner,

in area where there is an
abundance of sand or dust,
be sure to wipe cooktop
before using.

Use only cleaning materials
recommended in this manual.

Do not slide racks or other
sharp metal objects across
cooktop.

Select correct heat setting
and large enough cookware
to eliminate boilovers and
spattering.

Watch sugar syrup carefully
to avoid boilover.

Daily use of Cleaner-

Conditioner applied with a
clean, damp paper towel will
help to keep the glass­ceramic surface free from
hardwater mineral deposits.

When area has cooled:
Use Cleaner-Conditioner with damp paper

towel to remove as much burn-on as possible.
Use Cleaner-Conditioner with nonimpregnated

plastic nylon pads, such as: Dobie scouring
pad, Skruffy scouring brush, Tuffy plastic mesh
ball.

If burn-on persists, CAREFULLY scrape with a
single-edge razor blade. Hold blade so edge is
completely flat on cooktop and blade is at 30°
angle.

Tiny scratches are not removable but can be

minimized by continual use of Cleaner-

Conditioner, Such scratches do not affect

cooking performance.

App/y Cleaner-Conditioner with dampened

paper towel to cooled surface.
While unit is still hot turn to OFF; wrap several

damp paper towels around spatula or pancake
turner and use to remove sugar syrup spill from

hot cooktop immediately.

CAUTION: Sugar syrup is very hot so be
careful not burn yourself.

Scrape off remainder of burn with single-edge
razor blade while unit isstill warm—before
cooling down completely. Hold blade so edge
is completely flat on cooktop and blade is at a
300 angle.

Mix a small amount of Delete Cleanser with tap

water to form athick, wet paste.
Apply this mixture to stain area.
Let it stand 45 minutes.
Scrub with clean, damp paper towel.
After stain is removed:
V@~l up remaining paste with damp paper

Apply dab of Cleaner-Conditioner and polish

with paper towel.

~-=-=

~~~%-e-3,!J..-.J

—...

BeforeYouCallForProductService

Read this book to be certain how the cooktop fea­tures operate. Check the pages on how to use and
care for the cooking top. Also check below for
further hints of the possible source of the problem.

Range House Fuse

If surface areas do not heat, and surface unit “ON”
indicator light on the cooktop is not working, the
difficuRy might be in the main distribution panel of

your house caused by a blown

~riDDe~

OV~I-I CjI-CUj~ breaker, the main fuse, or the

oven circuit fuse, a

r[i~.in circuit breaker, depending on the nature of

10

the power supply. If circuit breaker is involved,
reset it. If the control box employs fuses, the oven
fuse (a cartridge-type) should be changed, BUT
ONLY BY SOMEONE FAMILIAR WITH ELEC­TRICAL CIRCUITS.

Apartment tenants and condominium owners
should request their building management to per,+gw_
form this check before calling for service.

If after replacing the range circuit fuse or resetting
the circuit breaker, the fuse blows or circuit breaker
trips open again, call for service.

.@l&&

.-J-..

~5~+&

Q

FactowSewiceCenteD

&iItrrm-33167
3200 N W llO!h Slreet
(305) 685-514.*

:n~c~rur.H~jn:s...,lle)

Htif>~sk,[l~- 3&3&j

1209 Putnam ot;vi~
[phone]
?,iobile-36606

1?07Reltllrlc t-i!yhway SO
[phone]

AR:ZONA

Phoenix -85031
25 Soulh 51SI Avenue

P O

BOX 14278

[phone]
Tucson -85705

2015 .NorIh Forbes Blvd
Su!Ie 111
[phone]

AEKAHSAS
Ll:tle Rock -72209

6405 New Benton Hwy

(5th ) 568-7630
CALIFORNIA
(San Bernardino-Rwerside)

Bloomington -92316
10121 Cac!us Avenue
[phone]

(San Franc!sco)
F3urlmgame-94010

1649 Adrian Road

[phone]
Fresno -93727

1809 North Helm Streel
[phone]

LosAngeles -90058
2815 East 46th Street

[phone]

Sacrrsmento-95825

1721 Bell Street

[phone]
S&nDiego -92101

3554 Kcttner Boulevard

I-B Wlnfleld Blvd

Van Nuys -91405
6843 Lennox Avenue
[phone]

COLORADO
Colorado Springs -80909

1865 N Academy - Suite B

[phone]
Denver -80207

5390 East 39th Avenue
[phone]

CONP4ECTiClJT
Bridgeport -06604
615 North Washington Ave.
[phone]

East Hartford -06108
265 Prestige Park, Plaza 3
[phone]

DELAWARE
(Brandywtne - WilmlngIon)
Glen MIIIs, PA -19342
R D 42. BOX210
(215) 35$-1500
DISTRICT OF COLUMBIA

Jessup, MD -20794-0110
8201 Stayton Drive
PO Box 127
[phone]

FLORIDA
For! Lauderdale -33309
1101 West McNab Road
[phone]
Fort Meyers -33901

1910 Courtney Dr.
(813) ‘339-2812

Jacksonville -32205
5226 Highway Avenue
[phone]

(Pompano-W. Palm Beach)
Lake Worth -33460
1802 tMadrldAvenue
/305) 655-7040

%f~~~~ ~OFi ~~AN~ES. Addresses and telephone numbers

~,l~lephone book. Look tn the White Pages under

/ ‘%

,, -.. -j

;-<s

.:>4..Y

Orlando -32807
6545 E&stColomal Dr
[phone]

Tallah~ssee -32301
1205 South Adams St

[phone]
Tampa -33611
5201 S Westshore Blvd

Box 13708- Interbay S!alion
[phone]

GEORGIA
Atlanta -30325
1695 Martetta Blvd
PO Box 19917
[phone]

Savannah -31406
21I Televw.tonCircle
[phone]

HAWAII
Honolulu -96813
404 Cooke Street
[phone]
IDAHO
(Brxse)
Garden CIIy -83704
5250 Chmdon Blvd
[phone]
ILLINOIS
Champaign -61820
1205 North Hagen
[phone]

Chicago -60638
5600 West 73rd Street
(3?2) 594-2424

Elk Grove Vlllnge -60007
10 Kmg Street
{312) 593-2525

Lombard -60148
837-035 Weslmore Ave.
[phone]

Peoria-61614
7708 North Crestlme Drive
[phone]

Rockford -61107
401 North 2nd Street
[phone]

Sprin9fleld -62702
2252 Soulh 15th Street
[phone]
INDIANA
Evtmsvllle -47714
1016-K S Wembach Ave
[phone]

Fort Wayne -46808

4632 Newaygo Road
[phone]

Gary -46409
5185 Broadway
(219] 981-2533

Irrdianapolls -46219
6233 Brookwlle Road
[phone]

South Bend -46613
1902 Miami Street
[phone]

IOWA

Cedar Rap!ds -52405
118 First Street, N.W
[phone]

Davenport -52802
1074 South Dittmer
P,O, Box 3188
[phone]

Des Moines -50313
1637 N.E. 581h Avenue
[phone]

Waterloo -50703
2829 Falls Avenue
[phone]
KANSAS
Kansas Ctty -66115
2949 Chrysler Road
[phone]

“GENERAL ELECTRIC COMPANY” OR “GENERAL ELECTRIC FACTORY SERVICE”. “

V{lch,ta - 672Il

520 Et%! Indtwmpolls

[phone]
KENTUCKY
Lexington - 4050!3

1144 Floyd Drwe
[phone]

Louisville-40218
4421 Btshop Lane
P.O BOX32130
[phone]

LOUISIANA
Baton Rouge - 708;4
2935 Crater L?ke Drive
[phone]

(New Orleans)
Hzirahan -70123
701 Edwards
[phone]

Shreveport -71102
1430 Dalzell Street
[phone]

MAINE
Soulh Portland -04106
54 Darling Avenue
[phone]

MARYLAND
Salmbury -21801
TwIlly Centre
329 CIVICAvenue
[phone]

Jessup -20794-0110
8201
P.O. BOX127

[phone]

MASSACHUSETTS
(Cape Cod)
Hyannis -02601
80 Enterprise - Unit 11
[phone]

Pittsfield -01201
1450 East Street
[phone]

(Boston-South)

Westwood -02090
346 Unwerslty Avenue
[phone]

(Boston-Norlh)
Woburn -01801
57 Commerce Way
[phone]

MICHIGAN
Grand Rapids -49508

350 28th Street, SE.

[phone]
Lanstng -48912

1004 E, Michigan Ave.
(517) 484-256;

Troy -48084

1150 Rankin

[phone]
Weslland -48185

953 Manufacturer’s Drive
[phone]

MINNESOTA
(Minneapolis-St. Paul)
Edlna -55435
7450 Metro Boulevard
[phone]

FAISSISSIPPI

Jackson -39209
325 Industrial Drive
[phone]
MISSOURI
Kansas City, KS -66115
2949 Chrysler Road
[913) 371-2242

St,

LOUIS -63178

1355 Warson Road, No.
P,O. Box 14559
[phone]

Springfield -65807
1334 West Sunshine
[phone]

NEBRASKA
Lincoln -68503
1145 North 47th St.
[phone]

Avenue

SlayIonDrive

Omaha-65117

6635 “’F”Strvet

[phone]
NEVADA
Las Vegas - I39109

3347 S Highland Dr
Suite 1
(702) 733-t 500

Rono - 895t 1
6<65 S Vlrgmla Street
[phone]

NEW JERSEY
tbtountHolly -08060
Route 38 & Easllck Ave.
[phone]

North Caldwsill-07006
5 Faw!teldRoad
[phone]

(Asbury Park)
Oakhurst -07712
2111 Highway 35
[phone]

Vmeland -08360
749 North Delsea Drtve
[phone]

NEW MEXICO
Albuquerque -87107

3334 Prmcelon Dr., N E
[phone]

NEW YORK
AILrany-12205
2 Inters!ssteAvenue
[phone]

Brooklyn -11234
5402 Avenue “N”
[phone]

Buffalo -14225
3637 Un!on Road
[phone]

(Westchester Co. Area)
Elmsford -10523
Fairview Industrial Pk.
Route #9-A
[phone]

Flushlng -11354
133-30 39th Avenue
[phone]

(Binghamton)
Johnson City -13790
278 Main Street
[phone]

(Nassau-Suffolk County)
Melville -11747
336 South Serwce Road
[phone]

(Orange County Area)
Newburgh -12550
1135 Union Avenue
(914) 5G4-2000

Rochester -14622
1900 Ridge Road East
[phone]

Ronkonkoma -11779
76 Union Avenue
[phone]

Syracuse -13204
965 West Genesee Street
[phone]

NORTH CAROLINA
Charlotte -28234

700 Tuckaseegee Road
P.O. Box 34396
[phone]

Greensboro -27406

2918 Baltic Avenue
[phone]

Raleigh -27604
2013 NOWHope
Church Road
[phone]
OHIO
Akron -44319
2262 S. Arlington Road
[phone]

Cmctrrnat! -45242
10001 Alhancu Road
[phone]

Cleveland -44142
20600 ShsrldonRend
[phone]

cOtUMbuS -43212

1155 West Fifth Avenuo
[phone]

Dayton -45414
5701 Web5t0r street
[phone]

Toledo -43611
3300 Summit Street
[phone]

OKLAHOMA
Oklahoma City -73118
3228 North Santa Fo
PO. Box 18669
[phone]

Tulsa -74112
6913 East 13!h
[phone]

OREGON
(Portland Area)
Beaverton -97005
14305 S,W, M}llfkan Way
[phone]

Eugene -97402
1492 West Stxth Street
[phone]
PENNSYLVANIA
(Brandywlne-Wllmlrrglon)
Glen MIIIs -19342
RD. ti2. BOX210
[phone]

Johnstown -15905
214 Westwood Shopping Pt.
[phone]

(Harrisburg)
Camp Hill-17011
2133 Market Street
[phone]

Monroewlle -15146
150 Seco Road
Monroevtile Industrial Park
[phone]

Philadeiph!a -19115
9900 Global Road
[phone]

(Allentown)
Whitehall -18052
1906 MacArIhur Road
[phone]
RHODE ISLAND
East Providence -02914
1015 Waterman Avenue
[phone]

SOUTH CAROLINA
Columbla -29602
825 Bluff Road
Box 1210
[phone]

Myrtle Beach -29577
702 Sea Board Street
Sea Board Industrial Park
[phone]

N. Charleston -29405
7325-B Associate Drwe
Pepperdan Industrial Park
[phone]

(Greenville)
Taylors -29687
25 Hampton Village
[phone]

TENNESSEE
Chattanooga -37403
613 East

1lth Slroet

[phone]
Johnson City -37601

2912 Bristol Highway
[phone]

Knoxville -37919
3250 Mynatt Street, N.W.
[phone]

sometimes change. And new Centers open. If the numbers chanqe, check your

t.!emphl~ -38118
37;0 South Perkins
(’301)363-1141

Ntr$i!lviik?-37204
3607 Trousddlo
[phone]

TEXAS
AusItn -78704
2810 S FIrsI Slrcwl
[phone]

Corpus Chrtsll -78415
3225 Ayers Slreot
[phone]

Dallas - 7.52Jt7
8949 Diplomacy Row
P.0, BOX47601
[phone]

El Paso -79325
7600 Boe!ng Drwc
[phone]

(Brownsville)
Harlmgen -78550
1204 North Seventh
[phone]

Houston -77207
P.O. BOX26637
2425 Broad Streol
[phone]

Lubbock -79490
4623 Loop 289 West
P.O 60X 16286
[phone]

(Odtrssa)
Midland -79701
P,O, BOX6286
Midland Termmal
[phone]

San Antonio -78216
7822 Jones-Mallsberger
[phone]

UTAH
Salt Lake City -84125
2425 South 900 West
P.O. Box 30904
[phone]
VIRGINIA
Fatrfax -22031
2810 Dorr Avenue
[phone]

Norfolk -23502
4552 E. Princess Anne Dr
[phone]

R{chmond -23228
2910 Hungary Spring Rd
[phone]

WASHINGTON
(Tri-CNy)
Kennewlck -99336
Union Square
Sul!e 206
101 North Union Street
[phone]

Seattle -98188
401 Tukwila Parkway
[phone]

Spokane -99206
9624 E. Montgomery S1
[phone]

WEST VIRGINIA
(Charleston)

Huntington -25704
1217 Adams Avenue
P.O. BOX7518
[phone]

Wheeling -26003
137 North River Road
(304) ?83.8511

WISCONSIN

Appleton -54911
343 W. Wisconsin Ave
[phone]

Milwaukee -53225
11100 W, Stlver Spring Rd.
[phone]

11

;,* IL

11~:.

/l;:=::

“%–

--.

——

-—

WHAT1sNm COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace
any part of the cooktop that fails
because of manufacturing defect.

* Service trips to your home to

teach you how to use the product.

Read Your Use and Care material,
If you then have any questions
about operating the product,
please contact
Consumer Affairs office at the
address below.

e Improper installation.

If you havean installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical and other
connecting facilities,

your dealer or our

This warranty is extended to the
original purchaser and any succee

ing owner for products purchased

fotordinary home use in the 48

mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it

is LIMITED

ship the product to the service

to

shop or for the service technician’s
travel costs to your home.

All warranty service will be pro-

vialedby
ters or by our franchised Customer ,

Care@servicers during normal :

working hours. Check the White

Pages

COMPANY or GENERAL

ELECTRIC FACTORY SERVICE.

Look

GENERAL ELECTRIC CUSTOMER

CARE@SERVICE or GENERAL

ELECTRIC-HOTPOINT CUS-

TOMER CARE@SERVICE.

* Replacement of house fuses
or resetting of circuit breaker.

e Failure of the product if it is

used for other than its intended

purpose or used commercially.
~ Damage to product caused

by accident, fire,

of God.
WARRANTOR IS NOT RESPON-

SIBLE FOR CONSEQUENTIAL

DAMAGES.

because you must pay

our Factory Service Cen-

for GENERAL ELECTRIC

in the Yellow Pages for

_-

floods or acts

~,

1:::

p
~.

,G--:

,[;<

,q­1~:
‘~

/g_

,1g
,&--–

,!:=

,&

~

11

I&

G--

~

iI E=–
l,r::--

%-v-a-’-liI

;’:g Ii

;~l~

I

.=v~ i\
;$7% /

q% \
zjj ~J

~~:~”/

<j~ ~

.-.

;“>~{

.-.

-“-y-$

..-3><+ Manager—Consumer Affairs, (&mm! Electric Company, Appliance Park, Louisville,KY 40225

.2~y,.,

::-=J”yJI

“.4.+ ,

;.?-??L___

.l%.+:

‘::@,&@,:p,’W%=3

2.-@,.&*.Pa.<<~~=fi“.

:,-

,,>-~>”y>l~-23&&%LTp=dJY&R&.

Somestates do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

!

Warrantor: General Electric Company

[f further help is needed concerning thiswarranty, contact:

I

1

““’-’’”,p+F*~WWW~=J=J “;’-

.

-,

,.

J%

,.-

.,

,.

BtE?5$3.W=-?l@

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‘1::

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il=
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