GE JSC26GP, JSS26GP Use and Care Manual

Contents

Range

Aluminum Foil
Anti-Tip Device

Appliance Registration
Cannin

Care and Cleaning
Clock/Timer

Consumer Services
Energy-Saving Tips

Features
Model and Serial Numbers

Oven Controls

Oven

gTips

Baking/Baking Guide
Broiling/Broiling Guide

Continuous Cleaning
Control Settings

Door Removal
Light; Bulb Replacement

Preheating
Roasting/Roasting Guide 16,17 800.626.2000

4,18
3,24 Thermostat Adjustment

2
9

20-23

12

27

5

6,7

2

12-14
12-19

14,15
18, 19

20

8

21

13,21

.5,15

Shelves 13,23

Problem Solver
Safety Instructions

%u-fkce

Canning
Control Settings 12,8

Cooking Guide
Cookware Tips

Toe Space Filler
Warranty

GE Answer Center

Cooking

22
25

3,4

8-11

9

10,11
10,11

26

Back Cover

a

—.

Model JSC26GP

JSS26GP

GE Appliances

Help us help you...

Read this book carefully.

It

is intended to help you operate
and maintain your new range
properly.

Keep it handy for answers to your
questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label on the
front of the range behind the
storage drawer.

These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:

Model Number

Serial Number

Use these numbers in any
correspondence or service calls
concerning your range.

If you received a
damaged range...

Immediately contact the dealer (or
builder) that sold you the range.

Save time and money.
Before you request service...

Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.

If you need service...

To obtain service, see the
Consumer Services page in the
back of this book.

We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.

FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.

NEXT, if you are still not pleased,
write all the details—including
your phone number—to:

Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225

FINALLY, if your problem is still
not resolved, write:

Major Appliance Consumer

Action Panel
20 North Wacker Drive
Chicago, IL 60606

2

IMPORTANT SAFETY INSTRUCTIONS

Read ail instructions before using this appliance.

●

When

using electrical appliances,
basic safety precautions

befollowed, includingthe

following:

●

Usethis appliance only

intended

thismanual.

●

Be sure

properly

by a qualified technician in
accordance with the provided
installation instructions.

●

Don’t

or replace any part of
range
recommended in this book,

other servicing
to a qualified technician.

●

Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY

- AT THE

WSTRIBUTM)N
BY

REMOVING THE FUSE
OR SWITCHING
CIRCUIT BREAKER.

tiseas

described in

your appliance is

instalkd

attempt to

unless

I!K)USEHOLD

and grounded

it is specifically

should

PANEL

WARNING–AU

can tip and

P

,./

Is

,

74

4

Anti-Tip device supplied, Make
sure the chain fits securely into
the slot in the device.

If you pull the range out from the
wall for any reason, make sure
the device is properly engaged
before you push the range back.

– Please refer to the anti-tip

Ievice

information in the back

of

this book.

injury

result. To
prevent
accidental

1

I

tipping of the

range,

to the wall or
floor by
installing the

should

for its

repair

your

be referred

OFF

THE

ranges

could

attach

All

-

it

Do not leave children

children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.

●

Don’t
stand or hang on the door,
drawer or range top. They
could damage the range and

even tip it over, causing severe
personal injury.

●

CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STOREI)
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE RANGE
TO
BE SERIOUSLY INJURED.

●

Never
hanging garments while using
the appliance.

material could be ignited if
brought in contact with hot
heating elements and may cause
severe burns.

●

Use only dry pot

moist or damp pot holders on hot
surfaces may result in burns
from steam. Do not let pot
holders touch hot heating
elements. Do not use a towel or
other bulky cloth.

●

For your
your appliance for warming or
heating the room.

●

DO NOT STORE OR USE
COMBUSTIBLE
GASOLINE OR OTHER
FLAMMABLE VAPORS AND
LIQUIDS
OF THIS OR ANY OTHER
APPLIANCE.

allow

anyone to climb,

REACH ITEMS

wear

loose-fitting or

Flammable

safety$

never use

IN

THE VICINITY

alone-

COULD

holders—

MA~RIALS,

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

●

Do not let cooking grease or

other flammable materials
accumulate in or near the
range.

●

Do not use water on grease

fires. Never pick up a flaming

Smother flaming pan on

pan.

surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam-type fire
extinguisher.

●

Do not touch heating elements
or interior surface of oven.
These

enough to burn even though they
are dark in color. During and
after use, do not touch, or let

clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.

Potentially hot surfaces include
the cooktop, areas facing the
cooktop, oven vent opening,
surfaces near the opening,
crevices around the oven door,
the edges of the door window and
metal trim parts above the door.

Remember:

of the oven may be hot when the
door is opened.

●

the directions exactly and always
cook the meat to an internal
temperature of at least
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat.

surfaces may be hot

The inside surface

When cooking pork,

(continued next page)

follow

170°F.

3

IMPORTANT SAFETY

INSTRUCTIONS

(continued)

Oven

●

Stand away from range when

opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.

●

Don’t heat unopened
containers in the oven. Pressure
could build up and the
container could burst, causing
an injury.

●

Keep oven vent duct
unobstructed.

●

Keep oven free from grease
buildup.

●

Place oven shelf in desired
position while oven is cool.

shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.

●

Pulling out shelf to the

shelf

stop is a convenience in
lifting heavy foods. It is also a
precaution

against burns from

touching hot surfaces of the
door or oven walls.

●

When using cooking

roasting bags in oven,

the manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

*

Do not leave paper
cooking utensils, or food in the
oven

when not in use. Do not
store flammable materials in the
oven or near the surface units.

food

If

or

follow

products!

Surface Cooking Units

* Use

proper pan

appliance is equipped with one or
more surface units

size. Select cookware having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency,

*Never leave surface units
unattended
Boilover causes smoking and
greasy

on

fire.

●

Be sure drip pans and vent

spillovers

ducts are not covered and are

in place.

Their absence during
cooking could damage range
parts and wiring.

●

Don’t use aluminum

line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in

a shock, fire hazard or damage to

the range.

*

Only certain types of
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)

●

To minimize the possibility
of burns, ignition of flammable
materials, and spillage, the
handle of a container should be
turned toward the center of the
range without extending over
nearby surface units.

size—This

of

different

at HI heat settings.

that may catch ‘

foil

to

glass$

● Keep an eye on foods being

—

fried at HI or MEDIUM HI
heat

settinm.

●

To

avoid the possibility of a
burn or electric shock, always
be certain that the controls for

all surface units

are at OFF

position and all coils are cool
before attempting to lift or

remove

●

Don’t immerse or soak

the

unit.

removable surface units. Don%

But

them in a dishwasher,

a

●

When flaming foods are

under the hood, turn the fan
off. The fan, if operating, may

st)read

●

drv

fo~ds o;

can cause hot fat to bubble

and over sides of pan.

Q

the flame.

Foods for frying should be as

as

t)ossible.

Frost on frozen

moisture on fresh foods

ur)

‘

Use little fat for effective —
shallow or deep-fat frying.
Filling the pan too full of fat can
cause

added.

spillovers

A

when food is

* 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 as it heats.

●

Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.

SAm

THESE

INSTRUCTIONS

4

●

Always turn surface unit to
OFF before removing
cookware.

.—

Energy-Saving Tips

Surface Cooking

● Use cookware of medium-weight

aluminum, with tight-fitting

covers, and flat bottoms which
completely cover the heated
portion of the surface unit.

● Cook fresh vegetables with a

minimum amount of water in a
covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For
example, when cooking eggs in
their shell, bring water and eggs to
boil, then turn knob to OFF
position and cover cookware with
lid to complete the cooking.

● Use correct heat for cooking task:

HI—for rapid boil (if time allows,

—

do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1ow frying.
MEDIUM LO—to finish cooking

most quantities, simmer—double
boiler heat, and special for small
quantities.

LO—to maintain serving

temperature of most foods.

● When boiling water for tea or

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

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,

listen for the beep, and put food in
oven promptly after the oven is
preheated.

● Always turn oven off before

removing food.

● During baking, avoid frequent

door openings. Keep door open as
short a time as possible if it is
opened.

● Cook complete oven meals

instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose

foods that cook at the same
temperature and in approximately
the same amount of time.

● Use residual heat in the oven

whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

5

Features of Your Range

—

JSCMW

JSS26GP

-rm-rim\-I\-r\I\

(Continuous-Clean)

(Standard)

.

Feature Index

Explained

on

page

1 Storage Drawer

2 Model and Serial Numbers

3 Bake Unit (Maybe lifted gently for wiping oven floor.)

4 Oven Shelves
5 Broil Unit
6 Oven Interior Light
7 Lift-Up Cooktop
8 Surface Unit Controls

9 Oven Light Switch
10 Oven Set Knob
11 Chrome-Plated Drip Pans
12 Anti-Tip Device
13 Oven Vent Duct (Located under right rear surface unit.)

I

I

l–

6

2

14,23

13

18,23

21
21

8
13
14

22,23

3,24

—

14 Plug-In Surface Unit (Maybe removed when cleaning under unit.)
15 Oven Temperature Knob
16 Surface Unit “ON” Indicator Light
17 Oven Cycling Light
18 Clock and Minute Timer

19 Automatic Oven Timer
20 Oven Shelf Supports
21 Removable Oven Door
22 Broiler Pan and Rack

22,23

13, 14

8
13
12

I

I

14
13

21

18

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with
Infinite Heat Controls

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

unit cooking.

At both OFF and HI positions,

there is a slight niche so control

“clicks” at those positions; “click”

on HI marks the highest setting;

the lowest setting is between the

words LO 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 shows a quicker change

than switching to lower settings.

How to Set the Controls

Step 1: Grasp control knob and

push in.
Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.

Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on,

Cooking Guide for
Using Heat Settings

HI—Quick start for cooking; bring
water to boil.

MEDIUM HI (setting halfway

between HI and

pan broil; maintain fast boil on
large amount of food.

MED—Saute and brown; maintain
slow boil on large amount of food.

MEDIUM LO (setting halfway
between MED and

rice, cereal; maintain serving
temperature of most foods.

LO—Cook after starting at HI;
cook with little water in covered
pan.

NOTE:

1. At HI, MEDIUM HI, never
leave food unattended.
cause smoking; greasy
may catch fire.

2. At MEDIUM LO, LO, melt –
chocolate, butter on small unit.

MED)—Fast fry,

LO)—Steam

Boilovers
spillovers

8

Questions & Answers

Q. May I can foods and
preserves on my surface units?

A. Yes, but only use cookware

designed for canning purposes.
Check the manufacturer’s
instructions and recipes for

preserving foods. Be sure canner is

flat-bottomed and fits over the
center of the surface unit. Since
canning generates large amounts of

steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.

Q. Can I cover my drip pans

with foil?
A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking
equipment, like an oriental wok,
on any surface unit?

A. Cookware without flat surfaces

is not recommended. The life of
the surface units can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Why am I not getting the heat

I need from my surface units

even though I have the knobs on
the right setting?

A. After turning surface units off

and making sure they are cool,
check to make sure that your

in units are securely fastened into
the surface connection.

plug-

Q.

Why

does my cookware tilt

when I place it on the surface unit?
A. Because the surface unit is not

flat. Make sure that the “feet” on
your surface units are sitting
tightly in the range top indentation
and the drip pan is flat on the range
surface.

Q. Why is the porcelain finish on

my cookware coming off?
A. If you set your surface unit

higher than required for the
cookware material, and let the
cookware sit too long, the
cookware’s finish may smoke,
crack, pop or burn, depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware’s finish.

Home Canning Tips

Canning should be done on
surface units only.

In surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.

HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER

THAN WATER. Most syrup or

sauce mixtures—and all types of

frying+ook

much higher than boiling water.
Such temperatures could

eventually harm cooktop surfaces

—

surrounding surface units.

at temperatures

Observe Following Points
in Canning

1. Be sure the canner fits over the

center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.

2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.

RIGHT

WRONG

3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures
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.

4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.

NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.

9