GE JSP50GN Use and Care Manual

Contents

Electric Slide-h Modular Range

—

Aluminum Foil Anti-Tip Device

Appliance Registration Canning Tips

Care and Cleaning Clock

Consumer Services 47 Energy-Saving Tips

Features Installation Instructions

Model and Serial Numbers Oven Controls

Modules

GreaseJars Griddle

Griddle Cooking Guide Grill

Grill Cooking Guide Module Cover

Open Coil Radiant

Solid Disk

6,7,18,21,34,38

4,17,29

3,43

31-39

42,43

24,25,

12-22

20,21

17,18

6, 12,33

6,7

14 16

Oven

Baking,

2 9

Broiling, Broiling Guide Door Gasket

Door Removal Light; Bulb Replacement

Preheating Roasting, Roasting Guide 28

Self-Cleaning Instructions 35-37 Shelves

Thermostat Adjustment Toe Space Filler

Problem Solver Safety Instructions

Surfkce

Control Settings Cookware Tips

Surface Cooking Guide

Warranty

GE Answer Center

800.626.2000

Baking

Guide

Module Cooking 8-22

23-30 26,27

29,30

4,35

34 34

5,27

23,26,28-30

37 42

40,41

2-4

10, 11

Back Cover

—

ModelJSP50GN

GE Appliances

—— . .

Help us help you...

IMPORTANT

llefore

read It is intended

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):

using your range,

this

book carefully.

help you operate

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

If you received a damaged range or modular components . . .

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

Write down the model and serial numbers.

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.

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 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

the

Accessories

To add versatility to your modular range, accessories are available at extra cost from your GE Appliances dealer. See General Information about Modules.

SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

When You Get Your Range

● Have the installer show you

the location of the circuit breaker or fuse.

● Be sure your appliance is

properly installed and grounded by a qualified technician in accordance with the provided Installation Instructions.

When using electrical appliances, basic safety precautions should

be following:

● Use this appliance only for its

intended use as described in this manual.

● Don’t attempt to repair or

replace any part of your range unless it specifically recommended in this book. All other servicing should be referred to a qualified technician.

Mark it for easy reference.

followedj

including the

self-

““–

IMPORTANT SAFETY INSTRUCTIONS

.Wad

all instructions before using this appliance.

-efore

performing any

service,

RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING-Ail

Anti-Tip device sure the chain fits securely into

the slot in the device.

IEVOU

when you push Please refer to the Anti-Tip device Installation Instructions in this book.

●

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 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 TO CHILDREN

SHOULD NOT BE STORED IN CABINETS ABOVE A

RANGE

.\AN@3-CHILDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD

BE SERIOUSLY INJURED.

DISCONNECT THE

ranges can tip and injury could

,.b

,.4

pull the range out from the

.1 for any reason, make sure

device is properly engaged

OR ON THE

,CKSPLASH

result. To prevent accidental tipping of the

range,

the

wall or

floor installing the

supplied.-Make

the

range back.

OF A

attach it

alone-

●

Never wear loose-fitting or 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 surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other cloth in place of a pot holder.

●

For your safety, your appliance for warming or heating the room.

●

Do not leave paper cooking utensils, or food in the oven when not in use. Do not store flammable materials in an oven or near the cooktop.

●

NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

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.

Flammable

holders—

pot

holders on hot

bulky

never

use

products?

. Do not touch module elements or interior surface of oven.

These surfaces may be hot

enough

are dark in color. after use, do clothing or other flammable materials contact module elements, cooktop surfaces nearby modules or any interior area of the time for cooling, first.

Potentially hot surfaces include the grill 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 may be hot when the door is opened.

* When cooking pork,

the directions exactly and always cook the meat to an internal temperature of at 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.

●

grease wells clean to reduce smoking and avoid grease fires.

to burn even though they

IMring

and

not

touch or

oven;

allow sufficient

. .

least 170°F.

Keep the reflector plates and

let

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 food containers in the oven. Pressure could build up and the container could burst, causing an injury.

●

Keep oven vent duct unobstructed.

(continued next page)

Important SAFETY INSTRUCTIONS

●

the

●

Keep

oven

free from grease

buiklup.

●

Place oven

position while

shelf in desired

oven

is COOL If

shelves must be handled when hot, do not let potholder contact heating units

●

Pulling

the oven.

out shelf to the shelf stop is a convenience in lifting heavy foods.

precaution against burns touching hot surfaces of the

door or oven

When using cooking

roasti~g

the manufacturer’s directions.

c Do

not use your oven to dry

newspapers.

can catch fire.

Self-Clean~ng

● Do not clean door gasket

before reading special cleaning

instructions in

section of this book. The door gasket is essential for seal. Caution should be taken not to damage or move the gasket.

●

Do not use oven

commercial oven cleaner or oven liner protective coating of any kind

shouid

any part of the oven.

●

Self-clean only parts listed in this Use and self-cleaning the broiler pan, shelves and cookware.

●

Listen for the fan noise. If you

don’t hear the during the self-clean cycle, call

for

service before using the

clean cycle again.

●

Be sure to spillage before starting the cleaning operation.

is also

walk.

bags in oven,

If overheated, they

the

Oven

Self-Clean

good

cleaners. No

be used in or around

Care

Book.

Before

oven,

remove

other

fan

sometime

wipe

up excess

from

self-

malfunctions, turn off and disconnect the power supply.

Have serviced by a qualified technician.

Surface

●

appliance has modules each equipped with a six-inch and an eight-inch heating element. Select cookware having flat

bottoms large enough to cover

the selected 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

efllciency.

unattended at high or medium high heat settings.

cause smoking and greasy spillovers that may catch fire.

●

using the grill. * NEVER USE WATER ON A

GREASE FIRE.

vent duct are not covered and

are in place.

during cooking could damage range

Q Don’t

line drip pans

the oven except as described in this book. Misuse could result in a shock, fire hazard the range,

●

glass/cwunic,

other suitable for range-top service;

others may break because of the sudden change in temperature. See section on Surface Cooking for suggestions.

self-cleaning mode

Cooki~g

Use

proper pan

burner

will also improve

Never leave modules

Never leave the kitchen

Be sure drip pans and the

parts

and wiring.

use aluminum foil to

Only certain types of

glazed

containers are

Modules

size-This

Boilovers

whila

Their absence

anywhere in

damage to

glass,

earthenware or

(continued)

.-,

minimize the possibility of

burns.

rnaterial~

imition of flammabki

and spillage, the handle of a container should be turned toward the center of the

cooktop

without extending over nearby elements.

●

Always turn module control to

OFF before removing cookware.

●

To avoid the possibility of a burn or electric shock, always be certain that the controls for all elements are at OFF position and all elements are cool before attempting to remove any module.

c Do

not immerse or soak

removable modules. Do not put

them in a dishwasher. self-clean the modules in the

●

When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the

●

Foods for frying should be as dry as possible.

flame.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up

and over sides of pan.

●

Use least possible amount of fat for effective shallow or deep-fat frying.

Filling the pan too full of fat can cause spillovers when food is added.

●

If a combination of oils or fats

will be used in frying,

together before heating. Always heat fat slowly, and watch as it heats,

●

Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the smoking point.

not

oven

stir

SAW THESE INSTRUCTIONS

Installing

Energy-Saving

Range

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, and it is recommended that these simple and inexpensive instructions be followed.

The range should be installed on a

l/4-inch thick sheet of plywood (or

similar material) as follows:

the floor covering ends at the

front of the range, the area 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.

When

Leveling the Range

—

a 1 X“ open end or adjustable wrench to equally back out the four legs. The flanges (rims) below the sides raised above the top of the counter. Carefully slide the range into its installation space. Observe that it is clearing the countertop. Then place a spirit level or a glass measuring cup partially filled with water on one of the oven shelves to check for levelness. If using a spirit level, take two readings, with the one direction and then the other.

Adjust the four legs carefully. Level the range front to back and side to side. The range must not hang from the countertop.

—

the cooktop must be

level

placed diagonally first in

Tips

Surface Cooking

● Use cookware of medium weight

aluminum, with tight-fitting covers and flat bottoms which completely cover the heated portion of the element.

● Cook fresh vegetables, with a

minimum amount of water, in a

covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at

HI and MED HI heat settings.

When food reaches its 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 a

boil, then turn setting to OFF

position and cover cookware with

a lid to complete the cooking.

-o

● Use correct heat settings for the

cooking task:

HI—to start cooking (if time

allows, do not use HI heat setting

to start).

MED HI—quick browning.

MED—s1ow frying.

MED LO—to finish cooking (most

quantities), simmer, double boiler

heat.

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.

Griddle Cooking

● Preheat the 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 the oven only when

necessary. Most foods will cook satisfactorily without preheating the oven. If you find preheating is necessary, put the food in the oven promptly when the tone sounds to indicate the cooking temperature is achieved.

● Always turn the oven off before

removing food.

● During baking, avoid frequent

door openings or keep the door open as short a time as possible if it is opened.

● Use residual heat in the oven

whenever possible to finish cooking casseroles, oven meals, etc. Also, add rolls or precooked desserts to the warm oven, using the 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 Your Modular Grill/Griddle Range

See

the General Information About Modules section of this book.

Oven Door Gasket

Please read specific instructions for care

and cleaning of the oven door gasket.

—

Features Index

Modules

1 Open Coil Module

2 One-Piece Chrome-Plated

Drip Pan/Trim Rings

3 Open Coil Plug-In Elements

4 Solid Disk Element Module

5 Radiant Module

Grill Module Reflector Plates (Support Grill

Element and Griddle. Fit directly into Grease Wells.)

Grill Element (Plug-in element used

when cooking with Grill or Griddle.) Grill Grids

Griddle is being support foods being grilled.)

‘9 Grease Wells (Permanently located

under Grill Element. Plug-in element used when cooking with grill or griddle.)

Griddle Module (Remove when not

—

in use. Use for meats, pancakes or other foods usually prepared in frying pan or electric skillet.)

(Two)

(Remove when

used.

Grids

Cooktop

Module Element Controls

12 Master Indicator Light for

Modules (When any element is on, this light will come on and stay on until the element is turned off.)

13 Oven Controls

Automatic Oven Timer (Turns the oven on and off automatically.)

Oven Control and Thermostat Clock Timer (Lets you time any kitchen function, even when the

oven is in use.) Oven “ON” Indicator Oven Display Panel Lock Light (Appears during

self-clean. The Door Lock Lever must be moved to the lock position.)

Explained

on page

15 16

17, 18

20-22

24,25

24,37

24 24

24 24 36

Explained

Features Index

Cooktop

14 Set Knob

(Lets you set oven temperature, clock, timer and HI or LO broil.)

15 Oven Cancel Button

(Push it to cancel any operation.)

16 Oven Vent

(Located at right rear of cooktop area. May get hot during oven use.)

(continued)

on page

24,2536

24,25,36

4,34

Oven

17 Oven Liner 18 Embossed Shelf Supports

(See positions for shelves as recommended in the Baking, Roasting and Broiling Guides.)

19 Oven Shelves (Two) 20 Broil Element 21 Bake Element (Maybe lifted

gently for cleaning oven floor.) 22 Interior Oven Light 23 Oven Light Switch 24 Broiler Pan and Rack 29,30,34

23,26,

28-30

23,33 29,39 26,39

34 23

Lower Compartment

25 Model and Serial Number Plate 26 Grease Jars 27 Anti-Tip Device

(See Installation Instructions.)

3,5,43

—

Suflace

c~~g

See SutiaceModuleCookin~ Guide.

Surface Cooking with Infinite Heat Controls

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 LO. 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.

MED I

—

How to Set the Module Controls

Heat Settings Guide

HI—Quick start for cooking; bring

water to boil.

MED HI—Fast fry, pan broil;

maintain fast boil on large amount

of food.

MED—Saute and brown; maintain

slow boil on large amount of food.

MED LO—Cook after starting at

HI; cook with little water in

covered pan.

LO—Steam rice, cereal; maintain

serving temperature of most foods.

NOTE:

1. At HI and MED HI, never leave

food unattended.

smoking and greasy spillovers which may catch fire.

2. At MED LO and LO, melt chocolate or butter on small 6“ unit of each module.

Boilovers

cause

Step 1:

and-push in.

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.

Grasp desired control knob

—.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

The module controls can be set anywhere between LO and HI for a variety of heat settings.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat in any module element

is on.

Home Canning Tips

—

inning

open

radiant modules only. Do not use

the grill or griddle.

Pots that extend beyond 1 inch of the element’s diameter are not recommended for most surface

cooking. 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 the cooktop

surfaces surrounding the

cooking zones.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS

OR OTHER LARGE-DIAMETER

COOKWARE FOR FRYING OR

BOILING FOODS OTHER

THAN WATER. Most

or sauce mixtures—and all types

of frying—cook at temperatures

much higher than boiling water.

Such temperatures could eventually

_harm

modules.

should be done on the

coil,

solid disk element or

SJUIJ13

cooktop surfaces surrounding

Observe Following Points

in Canning

Be sure canner fits over center of the element. If your range does not

allow

canner to be centered on the element, 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 cooking element and take too long to boil water.

RIGHT

3. 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

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.

WRONG

Ball”

CAUTION:

Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained for the required

time. When canning foods in a pressure canner, the pressure must be maintained for the required time.

If a solid disk or radiant element is used for canning, please note that these elements heat up and cool down more slowly than open coil elements. Because of this difference, after you have adjusted the controls, it is very important to make sure the

prescribed boil or pressure levels are maintained for the required time.

The solid disk and radiant elements have temperature limiters that help prevent damage to the cooktop. If the bottom of your canner is not flat, the element can overheat, triggering the temperature limiters to turn the element off for a time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning jars for the prescribed time, with no

interruption in processing time,

you cannot can on solid disk or

radiant elements if the bottom

your canner is not flat enough.

Surface Module Cooking Guide

Cookware Tips

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 LO or

MED settings. Steel pans may cook unevenly if not combined with other metals.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and when adding food. Frosty foods tight-fitting lids. Match the size of the saucepan to the size of the frying at high temperatures and element. A pan that extends more keep cooktop and vent system free than one inch beyond the edge of from accumulated grease. the element will not cook evenly.

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over

bubble vigorously. Watch foods

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats

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

Pan-fried: Tender chops; thin steaks up to 3/4 inch; minute

steaks; hamburgers; franks and sausage; thin fish fillets

chop!

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

HI. In covered water to boil before adding cereal.

HI. Stir together water or milk and c~coa ingredients. Bring just to a boil.

HI.

At first perk, switch

heat to LO.

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

MED HI. Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI.

In covered pan bring

water to a boil.

HI. Heat butter golden in color.

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

HI. Meh fat, then add meat. Switch to MED HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then grease lightly.

pan

until

bring

light

Setting to Complete Cooking

LO or MED LO, then add cereal. Finish timing according to package directions.

“MED

t;”cook 1

to completely blend ingredients.

LO to maintain gentle but steady perk.

Turn heat off. Let eggs stand in hot water in covered saucepan

1-4

minutes for soft cooked;

15-17 minutes for hard cooked.

Continue cooking at MED HI until whites are just set, about

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

LO. Carefully add eggs. Cook uncovered about 5 minutes at MED HI.

MED. Add egg mixture. Cook, stirring to desired doneness,

LO. Stir occasionally and check for sticking.

LO, simmer until tender.

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

or 2 minutes

to 5 more minutes.

fork-

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for

cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook tops

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 ~uit: Use l/4 to

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

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 I to 2 inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

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

boilover.

1/2

titme.

to 4 hours.

evenly.

cup

RIGHT

OVER1°

Food

Fried Chicken

Pwr Fried

.%uteed:

thin steaks (chuck. round, etc. ); thick or whole

Simmered or stewed

meat:

beef’; smoked pork;

“?win~ beef;

marshmallows

Pancakes or

French Toast

Pasta

Noodles or

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Froz,cn

Sauteed: Onions; green peppers; mushrooms; celery, etc.

-Rice and Grits

Bacon

Less tender

1 iver;

fish.

chicken; corned

tongue,

elting chocolate,

spaghetti

Cookware

Covered

Skille[

Uncovered Skillet

Covered Skillet

Covered Dutch

Oven,

Kettle 01

Large

et(

Sallccpinl

Double Boiler. Use small element

Skillet or Griddle

Covered Large Kettle or Pot

Pressore Cooker or Canner

Uncovered Saucepan

Covered

!3ruccpan

Covered

Saacepfin

Uncovered Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt MED HI to brown chicken.

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

HI. MED to brown slowly.

HI, tind

Cook until steaming.

LO.

to melt through. Stir to smooth.

MEf)

10 minutes.

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

HI. Heat until first jiggle is heard. per minute, or according to

HI. Bring just to boil.

H1. woter and preptired

covered HI.

as above. Add frozen block of saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a boil.

lat.

Switch

Mel[

fat. Switch to

Cover meat with water

cover

pan

Allow 10 to 15 minutes

HI. Heat skillet 8 to

Greuse

add pasto

Measure 1/2 to I inch

in saucepan. Add salt

saucepm

Measut”e wuter

vegetfible.

In covered

or kettle.

lightly.

slowly so

vegetable. In

bring to boil

and sah

Setting to Complete

Cooking

LO. Cover skillet and cook

until tender. Uncover

few minutes.

MED HI. Cook, turning over as needed.

LO. Cover and cook until

tender.

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

Cook 2 to 3 minutes per side.

MED HI. Cook uncovered until tender. For large amounts.

HI may be needed to keep

water at rolling boil throughout

entire cooking time. MED HI for foods cooking

10 minutes or less. MED for foods over

10 minutes. LO. To finish cooking.

MED. Cook 1 pound 10 to

or more minutes, depending

on tenderness of vegetable.

LO. Cook according to on package.

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

LO. Cover to time.

and

last

lime

cook according

Comments

For crisp dry chicken, cover only after

switchinsz

minutes. Uncover and cook turning occasionally I () to

A more to start

Meat may be breaded or marinated in sauce before

Add salt or other seasoning before cooking smoked or otherwise cured.

When melting marshmallows, add milk or water.

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

Use

large

boilover.

when cooked.

Cooker should jiggle 2 to 3 times cooker directions.

Stir frequently to prevent sticking.

Uncovered pan requires more

water

and

Break up or stir as needed while cooking.

Turn over to stir vegetable as necessary

Triple in volume Time at LO. Rice: I 2 cups water—25

I cup grits and 4 cups

40 minutes.

to LO

for I

minutes.

attention-f’ree

and

cook at MED.

if meat has not been

enough

Pasta doubles in size

longer time.

for

method is

pancttkes when

kettle

to prevent

even browning.

ufter cooking.

cup

rice and

min~tes.

water—

()

f’rying.

longer

Grits:

General Information About Modules

A full selection of modules is available for the range cooktop.

The modules can be interchanged quickly and easily. Each module has an electrical plug which fits into a receptacle in the side of the well nearest the center of the cooktop.

Some modules are inserted and removed differently than others. See each module section for

specific instructions for installing and removing that module.

Care of Modules

Some of the modules must be cured or preconditioned before using them for the first time.

Modules and accessories should be cleaned after each use. The

longer a soil remains, the harder it is to clean. See each module section in this manual for specific instructions.

module may be immersed in water.

When not in the cooktop, modules and accessories should be stored in a clean, dry place. Always be

careful not to drop the modules or they could be damaged.

Only the griddle

Using Electric Element Modules

You must consider heat up and cool down times for the elements when determining cooking times.

Heat up and cool down times depend on initial temperature settings, the type of cookware used and the amount of food being cooked.

Start cooking at a higher setting to

heat the element faster, then turn to

a lower setting to finish cooking.

Remember, cooking continues after the element is turned off, so train yourself to turn the heat down or off before cooking is done.

Modules/Accessories

To purchase additional modules or accessories, contact your nearest GE Appliances dealer or service center. Part numbers are listed below.

Open Coil Element Module

Part Number JXGC51

This module has one 6“ and one 8“ open coil element. The elements and reflector bowls are removable for cleaning.

(:)

~ (:) “

This module has one 6“ and one 8“

solid element. The elements are made of cast iron and are sealed to the cooktop. Each element has a built-in protector that keeps it from getting too hot.

Solid Disk

Element Module

Part Number

JXGS54

Radiant Module

Part Number JXGR61

This radiant module features one

6“ and one 8“ heating coil beneath

a smooth glass surface. The two

cooking zones are shown by the

outlines on the glass. This module

provides fast heat, energy efficient

operation and is easy to clean.

With this module you can charbroil meat indoors all year long. Fat drains away and collects in ajar in the lower compartment. The element is divided so the front and back sections can be controlled separately.

This griddle sits directly over the grill element with the grill module removed. It has two drain holes so fat and meat drippings can drain into ajar in the lower compartment. The front and back of the griddle are controlled separately.

This cover fits over any module. It

is textured steel with hardwood handles along each side. It can be used as a dust cover or to hide a soiled module. If turned over, it can be used as a tray.

Grill Module

Parl Number

JXGL57

Griddle Module

Part Number JXGD59

Module Cover

Part

Numbe(

JXGM2

Cookware Tips for Module Cooking Elements

—

use of appropriate cookware

very important for cooking on open coil, solid disk element or radiant modules.

● Aluminum cookware conducts

heat faster than other metals.

● Cast iron

and

coated cast-iron containers are slow to absorb heat, but generally cook evenly at

minimum or medium heat settings.

● Glass cookware should be used

only as the manufacturer describes.

● Do not use

wire trivet or any other kind of heat-retarding pad between the cookware and the element.

● Good pans have a thick,

flat

bottom which absorbs the heat from the cooking element. The

thick, flat bottom provides good

heat distribution from the element to the food. This cooking process requires little water, fat or electricity.

● Pans with thin, uneven bottoms

not adequately utilize the heat

ning

from the cooking element.

.Ie

food to be cooked may burn

and require more time and

electricity. You would also have to add more fat or water.

Pans with uneven bottoms are not suitable.

● Don’t use pans with rounded

bottoms. They don’t have enough contact with the cooking element to cook properly.

than the element so flow onto the cooktop and not bake onto the element. A damp cloth is

sufficient to remove the spill. Pans

should not overhang more than

1 inch beyond the surface of

an element.

● To optimize cooking time

and energy usage, you should use a pan that is the correct size for the cooking process, with a well-fitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and spillage can flow onto the element.

● Place only dry pans on the

element. Do not place lids on the element, particularly wet lids.

● We recommend that you use only

a flat-bottomed wok. They are available at your local retail store.

To check how a pan will perform on a module element:

spillovers will

● Do not use woks that have

support rings. These types of woks will not work on Solid Disc element or Radiant modules. Using woks with support rings on open coil modules can shorten the life of the coil. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

● Some special cooking procedures

require specific cookware such as pressure cookers, deep fat fryers, etc. All cookware must have flat bottoms and be the correct size. The cookware should also be covered, if applicable to the cooking process.

● Except in pressure cooking with

water and water-bath canning, canning pots should not extend more that 1 inch beyond the surface of an element and should have flat bottoms.

● When canning pots do not meet

this description, the use of the maximum heat setting causes excessive heat buildup and may result in damage to the cooktop. See “Home Canning Tips” for further information.

Use

pans of the correct diameter

only. They should be slightly larger

Put 1 inch of water into the pan.

2. Bring water to a boil and observe the pattern of the bubbles

confirms a good heat transfer

and a good pot.

4. Bubbles localized in only a

as the water comes to a boil. portion of the bottom indicate

3. A uniform pattern of bubbles across the bottom of the pan

uneven contact of the pan to the

element, uneven heat transfer or

an unsuitable pot.

open COil

Module

‘=.

‘-

How to Insert Module

Step 1:

turned to OFF. To install the module, position the electrical plug to face the inside center wall of the cooktop opening. There you will see the electrical receptacle. (A

receptacle is available in either cooktop opening.) Let the leading corners of the module rest on the cooktop surface.

Step

plug toward the receptacle until plug is engaged completely in receptacle. into the cooktop opening.

Step 3: Lower the inside edge of module into the cooktop opening

until it is flush with cooking surface.

Be sure the controls are

2: Carefully slide the module

Allow

the module to fit

See

SufiaceModuleCookin~

Guide.

How to Remove Module

Be sure the entire module surface is cool before attempting to remove the module. The open coils of the module the controls have been turned off.

Be careful not to get burned on a module that has not had sufficient time to cool after use.

Step 1:

outside edge of the module until the

modul~ base clears the cooktop

opening.

Step

2: Hold the module by the front and rear edges. Carefully slide the module away from the cooktop center until the module

plug is disengaged from the receptacle.

will

retain heat after

Lift the finger tab at the

Open Coil Module Questions & Answers

May I can foods and preserves

on my module elements? A. Yes,

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 module element coil.

Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on the module elements.

Q. Can I cover my drip pans

with foil? A. No. Clean as recommended in

the Cleaning Guide. Q. Can I use special cooking

equipment, like an oriental wok,

on any element? A. Cookware without a flat surface —

is not recommended. The life of the module elements can be shortened and the cooktop can be damaged from the high heat needed for this type of cookware. A special flat-bottomed wok can be used safely.

Q. Why am I not getting the heat

need from my module elements even though I have the controls on the correct heat setting?

off and making sure they are cool, check to make sure the plug-in elements are securely fastened into the electrical receptacle.

Q. Why is the porcelain finish on

my cookware coming off? A. If the module element heat

setting is higher than required for the cookware material, and the cookware is left indefinitely, the finish may smoke, crack, pop or burn depending on the type of cookware. Also, using too much heat over long periods for cooking small amounts of dry food may damage the finish.

but only use cookware

After turning module elements

—

Solid Disk Module

—

See Surface Module Cooking Guide.

meral

Information

About Solid Disk Elements

Using a solid disk element is quite similar to using an electric open coil element. You will enjoy the benefits of prolonged heat retention for cooking with both types of cooking elements. However, there are important differences:

● Solid disk elements transfer heat

evenly and well. They do not glow “red hot” to cook properly, even at the HI heat setting.

● Solid disk elements reach

cooking temperature a little slower,

and hold heat longer than conventional elements. Solid disk elements have very even heat distribution. Since solid disk elements hold heat longer, you

may wish to turn the element off

sooner, and take advantage residual heat. The amount of residual heat is dependent upon the

quantity and type of food, the

terial

and thickness of the pan

the setting used for cooking.

● The red dot in the center of the

solid disk element indicates

in temperature limiters that automatically reduce the heat if a pan boils dry, if the element is turned on without a pan or if the pan is not making enough contact

with the surface

of the element.

The red dots will wear off with use without affecting the performance of the elements.

● There is retained heat in the

element. On

boilovers,

element to cool before cleaning element area.

● Solid disk element cooking takes

you a step closer to easier cleanup because the cooking surface is sealed against spills. There are no drip bowls or burner box to clean.

● You must use proper flat

bottomed cookware. Do not use

cookware that is warped, convex

concave. Improper cookware

~ld

cause unsatisfactory cooking results. See cookware tips for more information.

of the

built-

wait for

How to Insert Module

Step 1:

turned to OFF. To install the

module, position the electrical plug to face the inside center wall between the two cooktop openings. There you will see the electrical

receptacle. (A receptacle is

available in either cooktop opening.) Let the leading corners of the module rest on the cooktop

surface.

Step

plug toward the receptacle until

plug is engaged completely in

receptacle. Allow the module to fit

into the cooktop opening.

Step 3: Lower the inside edge of

module into the cooktop opening

Be sure the controls are

2: Carefully slide the module

How to Remove Module

Be sure the entire module surface

is cool before attempting to remove the module. The solid disk elements will retain heat after the controls have been turned off. careful not to get burned on a

module that has not had sufficient time to cool after use.

Step 1:

Lift the finger tab at the outside edge of the module until the module base clears the cooktop

opening.

Step 2:

Hold the module by the

front and rear edges. Carefully slide the module away from the cooktop center until the module plug is disengaged from the receptacle.

until it is flush with cooking surface.

Before Using Your Solid Disk Module for the First Time

The top working surface of solid

disk elements have a protective coating which

must

be hardened before using the elements for the first time. To harden this coating, the elements should be briefly heated without a pan (the coating will stick to the pan). Heat the elements for approximately

minutes at HI setting until the

smoking stops (this is normal). Heating of the element will

change the stainless steel element trim rings to a gold color.

T HE ELEMENT’S PROTECTIVE COATING MUST BE HARDENED TO HELP PROTECT THE ELEMENT

OVER ITS LIFE.

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