GE JSP48GJ, JSP49GJ Use and Care Manual

Contents

Range

Aluminum Foil Anti-Tip Bracket 3,5

Appliance Registration Canning Tips 9

Care and Cleaning Clock/Timer 22

Energy-Saving Tips 5 Surface Cooking Features 6,7

Griddle Grill

Installation Instructions 5 Leveling

Model and Serial Numbers

oven 23-2:

Baking, Baking Guide 24,25 Broiling, Broiling Guide 28,29

Control Settings Door Removal

Light; Bulb Replacement 23,32 Preheating

Roasting, Roasting Guide 26,27 Self-Cleaning Instructions 30,31

26,28

32-35

12-16 Cooking Guide 17-21

23 32

Shelves Thermostat Adjustment

Vent Duct

Problem Solver 36,37 Repair Service

Safety Instructions

Control Settings 8

Cookware Tips

Warranty

GEAnswerCenteP

80t162&28iW

23 33

3,4

8-11

10,11 10,11

Back Cover

Models JSP48GJ

JSP49GJ

GEApplances

q’q-ww

Help us help you...

Before using your range, read this book carefully.

.““

Write down the model and serial numbers.

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

You’ll find them on a label on the front of the range behind the oven door.

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 on pages 36 and 37. It lists causes of minor operating problems that you can correct yourself.

THE GRILL/GRIDDLE RANGE IS AVAILABLEFOR EITHER 120/240 OR 120/208 VOLTOPERATION. BE SURE YOUR RANGE POWER SUPPLY MEETS THE ELECTRICAL REQUIREMENTS OF YOUR MODEL.

Werecommend use of high-air-flow hood (models JV374, JV474

or JV674) or high-air-flow Spacemaker@ microwave oven model JVM72 or JVM172 to remove smoke during grilling.

To add versatility to your range, the following accessories are available at extra cost from vour GE dealer,

Accessories-Modules

Cairod” Surface Unit JX32

Grill Griddle

●

Model JSP48GJ

For240 volt only

JXGL48 JXGD48

Model JSP4WJ

For 208 volt only

JX32 JXGL49 JXGD49

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances, basic safety precautions should be followed, including the following:

● Use this appliance only for its

intended use as described in this manual.

s Be sure your appliance is

properly installed and grounded

by a qualified technician in accordance with the provided

installation instructions.

● Don’t attempt to repair

or replace any part of your range unless it is specifically recommended in this book. All

other servicing should be referred to a qualified technician.

● Before performing any

service, DISCONNECT’ THE

RANGE POWER SUPPLY

AT THE HOUSEHOLD

DISTRIBUTION PXL

BY REMOVING THE FUSE OR S-HING OFF THE CIRCUIT BREAKER.

ARNING-Auran,.

●s

ANTI-TIP bracket supplied. To check if the bracket is installed and engaged properly, remove the drawer and inspect the rear leveling

leg. Make sure it fits securely

into the slot in the bracket.

If you pull the range out from the

~wall for any reason, make sure

the rear leg is returned to its

position in the bracket when you

push the range back.

can tip and injury could result. To prevent accidental tipping of the range, attach

it to the wall or floor by installing the

● Do not leave children alone—

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.

c Don’t allow anyone to climb,

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 10 CHILDREN SHOULD NOI’ BE STORED IN CABINE’13 ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGIPCHILDREN CLIMBING ON THE RANGE ~ REACH ITEMS COULD BE SERIOUSLY INJURED.

QNever wear loose-fitting or hanging garments while using the appliance. Flammable material

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

● Use only dry pot holders—

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

● Never use your appliance for

warming or heating the room.

● Storage in or on appliance—

Flammable materials should not be stored in the range or near it.

● 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 pan. Smother flaming pan on 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 surfaces may be hot

enough to burn even though they are dark in color. During and afier 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 grates, griddle, cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven maybe hot when the door is opened.

● When cooking pork, follow

the directions exactly and always cook the meat to an internal temperature of at least 170°F. 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.

c Keep the reflector and grease

collector clean to reduce smoking and avoid grease fires.

IMPORTANT SAFETY msTRucTIoNf$ (Continued)

Oven

. Standaway from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face andlor eyes.

. Don’t heat unopened food 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. If

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

● Pulling out shelf to the

shelf stop is a convenience in

lifting heavy f~ds. It is also a precaution against burns from touching hot surfaces of the door or oven walls.

● When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they can catch fire.

Self-Cleaning Oven

● Do not clean door gasket.

The door gasket is essential for a

good seal. Care should be taken not to rub, damage or move the gasket.

. Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any kind should be used in or around

any part of the oven.

● Clean only parts listed in this

Use and Care Book.

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with a sixinch and an eight-inch surface unit. Select utensils having flat bottoms large enough to cover the

surhce unit heating element. The use of undersized utensils will expose a portion of the heating

element to direct contact and may

result in ignition of clothing.

Proper relationship of utensil to

burner will also improve efficiency.

● Never leave surface units

unattended at high heat se-

Boilover causes smoking and greasy spillovers that may catch on fire.

● Be sure drip pans and vent

ducts are not covered and are in place. Their absence during

cooking could damage range parts and wiring.

● Don9t use ~~um foil to

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 glass3

gkmdceramic, earthenware or other glazed containers are suitable for

others may break because of the

sudden change in temperature.

(See section on “Surfhce

Cooking” for suggestions.)

c To avoid 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 units.

● Always turn surface unit to

OFF

before removing utensil.

range-topservice;

● Keep an eye on foods being

fried at HIGH or MEDIUM HIGH heats.

● Toavoid the possibility

of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and ail

are cool before attempting

coils

to remove the unit.

● Don’t immerse or sotik

removable surface units. Don’t

put them in a dishwasher. Do not self-clean the surface units in the oven.

c When flaming finds under the hood, turn the fan off. The fan, if operating, may spread the flame.

● Foods for frying should be as

dry as possible. Frost on frozen

foods or moisture on fresh foods

can cause hot fat to bubble up

and over sides of pan.

● Use little fat for effective

shallow or deep-fat frying.

Filling the pan too fill of fit can

cause spillovers when food is

added.

● If a combination of oils or

fats will be used in frying, stir

together before heating, or as fats melt slowly.

● Alwaysheat fat slowly,and

watch as it heats.

. Use deep fat thermometer whenever possible to prevent

overheating tit beyond the smoking point.

SAW THESE

INSTRUCTIONS

● Before self-cleaning the oven,

remove broiler pan and other

utensils.

Installing YourRange

f-=-

Your range, like many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range

on this type of flooring, use care. We recommend that you follow these simple and inexpensive instructions.

The range should be installed on a sheet of plywood (or similar material) as follows: When the

jloor covering ends at the front of

the range, the area that the range

will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the

Range

Leveling screws are located on each corner of the base of the range. Remove the bottom drawer

and you can level the range on

an uneven floor with the use of a nutdriver or by using pliers on

the hex flats of the leg.

To remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer, insert glides at back of

drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

One of the rear leveling screws will engage the ANTI-TIP bracket (allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the range and the leveling screw that is to be installed into the ANTI-TIP bracket.

Energy-Sa* 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.

QCook 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 the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

Use correct heat for cooking task: HIGH—to start cooking (if time

allows, do not use HIGH heat to

start) . MEDIUM HI—quick browning. MEDIUM—slow frying.

LOW—finish cooking most quantities, simmer-double boiler heat, finish cooking, and special

for small quantities.

WARM-to maintain serving

temperature of most foods.

● When boiling water for tea or

coffee, heat only the amount

needed. It is not economical to boil

a container fidl of water for only

one or two cups.

Griddle Cooking

● Preheat griddle only when

necessary. Foods high in natural fat, such as bacon or sausage, can be started on a cold griddle.

Grill Cooking

● Heat only half the grill when

cooking small amounts of food. Use rear position for best results.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating.

If you find preheating is necessary, watch the indicator light, and put

food in oven promptly after the light goes out.

● Alwaysturn oven OFF before

removing food.

● During baking, avoid frequent

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

● Be sure to wipe up excess spillage

before starting the self-cleaning operation.

● 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.

● 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 time.

Features of YourGrill/Griddle Range

llliiizial II

$$%,

w%-.

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Feature Index

1 Model and Serial Number Plate

2 Master Indicator Lights for Surface

Units (When any surface unit is on, this light will come on and stay on until the unit is turned off.)

txplaine(

on page

Feature Index

15 Grill Heater (Plug-in heating unit

used when cooking with grill.)

16 Grill (2-Piece Grate)

(Remove when griddle is being used. Grates support foods being grilled.)

Explained

on page

3 Surface Unit Controls 4 Lock Light (Glows when oven has

reached cleaning temperature and oven will be locked. Oven door cannot be opened when this light is on.)

5 Oven Cleaning Light (Glows when all

steps for cleaning have been set. Cycles off and on with the oven heating units after oven reaches

heating temperature, ) 6 Oven Set Knob 7 Oven “On” Light (Glows when oven

is turned on for any type of oven

cooking or self-cleaning, and remains

on as long as oven is in use. )

8 Calrod” Module (Entire unit can be

easily removed for cleaning. Plugs into

either side for optimum convenience.)

9 One-Piece Chrome-Plated

Drip Pan/Rings 10 Calrod@ Plug-In Surface Units 11 Backsplash (Helps keep wall clean

from spattering; shows grill and

griddle settings of frequently

prepared foods.) 12 Grill Module (Remove and store if

second Calrod@ Module or Griddle

is being used. )

23 23

12, 17

17 Plug-h Griddle (Remove when not

in use. Use for meats, pancakes or other foods usually prepared in

frying pan or electric skillet,) 18 Automatic Oven Timer 19 Clock and Minute Timer

20 Oven Cycling Light (Light glows

when oven is energized. )

21 Oven Temp Knob 22 Oven Vent (Oven is vented through

this grill directly above oven door. )

23 Door Latch

24 Interior Oven Light (Automatically

turns on when the oven door is

opened or may be turned on with

switch on right front of door when

door is closed.)

25 Embossed Shelf Supports (Letters A,

B, C and D indicate cooking positions

for shelves as recommended on

baking, roasting and broiling guides.)

26 Oven Shelves 27 Broiler Pan and Rack 28 Broil Unit 29 Bake Unit (Maybe lifted gently

for cleaning oven floor.)

22 22 23

–

23 28 28 24

13 Grease Collector Pan and Shield

(Positioned under Grill Module or Plug-In Griddle and removable for easy cleaning.)

14 Reflector (Supports Grill Heating

Elements and Griddle. Fits directly above Grease Collector.)

30 Woven Door Gasket 31 Anti-Tip Bracket

(See Installation Instructions) 32 Storage Drawer 33 Oven Liner

-1

3,5

35 35

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

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 WM 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.

Cooking Guide for Using Heats

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

MED HI (7)-Fast fry, pan broil; maintain fast boil on large amount of food.

MED (4)—Saute and brown; maintain slow boil on large amount of food.

LOW (3)–Cook after starting at HI; cook with little water in covered pan.

WM-Steam rice, cereal; maintain serving temperature of most foods.

N~E:

1. At HI, MED HI (7), never leave food unattended. Boilovers cause smoking; greasy spillovers may

catch fire.

2. At WM. LOW (3), melt chocolate, butter on small unit.

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.

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 your Calrod@ 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.

Home Canning Tips

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

A. Cookware without flat surfaces

is not recommended, The life of your surface unit 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 units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

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 Calrod@ units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your Calrod@ unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Canning should be done on cooktop only.

In surface cooking of foods other than canning, the use of largediameter pots (extending more than

l-inch beyond edge of trim ring) is not recommended. However, when canning with 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 heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER P(X% 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:

—

Observe Following Points in Canning

1. Bring water to boil on HIGH

heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit. )

2. Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

RIGHT

WRONG

4. When canning, reputable sources.

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, that canning is a process that generates large amounts of steam. Be careful while canning to

prevent burns from steam or heat.

N(YI’E: If your range 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 recipes from

Reliable recipes

Surface Cooking Guide

Cookware Tips

1. Use medium-or heavy-weight

cookware, Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Food Cereal

Cornmeal, grits, oatmctil

cocoa

coffee

Eggs Cooked in shell

Frwt sunny-side-up

Fried over easy

P(mchcd

Scrambled or omelets

Fruits

Nleats, Poultry

Braised: Pot roasts of beef. lamb or veal; pork steaks and chops

P~n-fried: Tender chops: thin steaks up to 3J4-inch; minute steaks: hamburgers; tranks and sausage; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Use non-stick or coated metal cookware. Flat ground l?yroceram@

saucepans or skillets coated on the bottom with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottorn,-have straight sides and tight

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

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

HI. At first perk, switch heat to LOW (3).

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED H] (7). Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to u boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add meat. Switch to MED HI (7) to brown meat. Add water or

other liquid.

HI. Preheat skillet, then grease lightly.

fitting lids. Match the size of the *)’ sauc~pan to the size of the surface “= unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

Setting to Complete Cooking

LOW (3) or WM, then add cereal. Finish timing according to package directions.

MED (4), to cook 1 or 2 minutes to completely blend ingrethents.

LOW (3) to maintain gentle but steadv t)erk.

LOW (3). Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MED HI (7) until whites are just set, about 3 to 5 more minutes.

LOW (3), then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LOW (3). Carefully add eggs. Cook uncovered about 5 minutes at MED HI (7).

MED (4). Add eg mixture. Cook, stirring to desired doneness.

LOW (3). Stir occasionally and check for sticking.

LOW (3). Simmer tmtil fork tender.

MED HI (7) or MED (4). Brown and cook to desired doneness, turning over as needed.

Comments

Cereals bubble ml expand as they cook: use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point tipprotiches.

Percokitc 8 to 10 minutes for 8 cups. less for fewer cups.

If you do not c(wcr skillet. baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4to 1/2 cup water per pound of fruit.

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

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine. fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast: 2

I% frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

Y2 to 4 hours.

:,5>, ;

3. Deep Fat Frying. Do not overfill kettle with fat tha~may spill over when adding food. Frost y foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

RIGHT

DirectionsandSetting

Food Cookware Comments

Fried Chicken Covered

Pan fried bacon Uncovered

Sauteed: Less tender

thin steaks (chuck,

round, etc.); liver; thick or whoie fish

Simmered or stewed meat; chicken: corned beef; smoked pork; stewing beef; tongue;

etc.

Malting cbeolate, bt#ter, marsAmaNows

Pancakes or French toast

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

Skillet or Griddle

to Start Cooking

HI. Melt fat. Switch to MED HI (7) to brown chicken.

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

HI. Melt fat. Switch to MED (4) to brown slowly.

HI. Cover meat with water and cover pan or kettle. Cook until steammg.

WM. Allow 10to 15mmute.sto melt through. Stir to smooth.

MED HI (7). Heat skillet 8 to

10minutes. Grease lightly.

Setting to Complete Cooking

LOW (3). Cover skillet and cook until tender. Uncover last few minutes.

MED HI (7). Cook, turning over as needed.

LOW (3). Cover and cook until tender.

LOW (3). Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may be needed.

Cook 2 to 3 minutes per side. Thick batter takes slightly longer

For crisp dry chicken, cover only after switching to LOW (3) for 10 minutes. Uncover and cook, turning occasionally 10to 20 minutes.

A more attention-free method is to start and cook at MED (4).

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

time. Turn over pancakes when bubbles rise to surface.

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables Fresh

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Frozen Covered

Saucepan

Sauteed: Onions; green peppers: mushmom; celery; etc.

and Grits Covered

Uncovered Skillet

Saucepan

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

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch

water in saucepan. Add

salt and prepared vegetable. In covered saucepan bring

to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered

saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a

boil.

MED HI (7). Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cookirw time.

MED HI (7) for foods cooking

10minutes or Iess. MED (4) for

fbods over 10minutes. LOW (3), To finish cooking, Stir frequently to prevent

MED (4). Cook 1pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LOW (3). Cook according to time on package.

MED (4), Add vegetable.

Cook until desired

tenderness is reached.

WM. Cover and cook according to time.

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

Cooker should jiggle 2 to 3 times per minute.

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.

Triple in volume after cooking. llme at WM. Rice: 1cup rice and 2 cups water-25 minutes. Grits:

1cup grits and 4 cups water—

40 minutes.

Griddle

Your non-stick coated griddle provides an extra-large cooking surface for meats, pancakes, or other food usually prepared in a frying pan or electric skillet.

You can also use the griddle as a warming tray, with a low-heat

setting.

How to Assemble Griddle

Step 1: Position the Grease

Collector Pan in the cooktop space provided. Remove grease from the Grease Collector Pan after each use.

How to Set Griddle Control ~

The control knob must be pushed into start; this prevents surface heating units from being turned on accidentally. Push the knob in only when it is in the OFF position. When the knob is in any other position, it can be turned without pushing it in.

The griddle has a self-contained heating element which can be controlled by setting the right front control (when griddle is used on right side), or left;ear control

(when griddle is used on left side).

‘M

Step 2: Fit the Reflector Pan over the Grease Collector. Clean the Reflector often.

Step 3: Plug the non-stick coated

griddle into the receptacle.

NOTE: Before its first use,

condition or “season” your griddle. Apply a thin layer of cooking oil to the top surface and heat on HI

setting for 10minutes. Griddle is ready to use.

Before every use, be sure griddle components are clean.

Push in control knob.

Turn knob to the heat setting

you want.

+ 28 hidden pages

GE JSP48GJ, JSP49GJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual