GE JSP62GN Use and Care Manual

Contents

Electric

SRde-ih

Modular Range

—

Aluminum Foil 4,14, 17, 19,26,29 AntiTip Device

Appliance Registration Canning Tips

Care and Cleaning Clock

Consumer Services Cooking Guides

Electronic Oven Controls 24,25,38

Energy-Saving Tips

Features Model and Serial Numbers

Modules

Open Coil Solid

Disk

Radiant Griddle

Griddle Cooking Guide Grill

Grill Cooking Guide GreaseJars

Module Cover

10,

6,7, 18,21,36,40

3,44

2 9

31-41

24 47

11, 19,22

6,7

12-22

15 16

20,21

17, 18

6,7,12,33

Oven

Baking, Baking Guide Broiling, Broiling Guide 29, 30

Door Gasket Door Removal

Light; Bulb Replacement 35 Preheating

Roasting, Roasting Guide 28 Self-Cleaning Instructions 37-39

Shelves Thermostat Adjustment

Problem Solver

Safety Instructions Surface Module Cooking

Surface Cooking Guide Control

Cookware Tips

Vent System Warranty

Settinm

23-30

26,27

27,30

23,26,28-30

42,43

10, 11

8,34,40

Back Cover

GEAnswer Cente# 801182UJIW

4,35

2-4

8-22

—

Model JSP62GN

GEAppliancas

.—..—.—.

.. —..—-. . . . .

Help us help you...

Before using your range, 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

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:

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

Check the Problem Solver on

pages 42 and43. 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, Kentucky 40225

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

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

Model Number

Accessories

Serial Number

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

THE MODULAR RANGE IS AVAILABLE FOR EITHER 120/240 OR 120/208 VOLT OPERATION. BE SURE YOUR RANGE POWER SUPPLY ELECTRICAL REQUIREMENTS OF YOUR MODEL.

To add versatility to your modular range, accessories are available at extra cost from your GE Appliances dealer. See page 12.

MEEK3 THE

—

...

.——

-—.

Installing

the 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:

When 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.

Leveling

the Range

Use a

1%”

open end or adjustable wrench to equally back out the four legs. The flanges (rims) below the sides of the maintop must be 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 level placed diagonally first in one direction and then the other.

Adjust the four legs carefully. You will need to remove the grease jars to adjust the rear legs. The range legs should rest on the floor. The

must not hang

range counter.

from the

Energy-SavingTips

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

MED

. 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.

the

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 ordy 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.

●

Be sure to wipe up excess spillage before starting the cleaning operation.

●

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.

self-

. 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.

Features of Your Modular Grill/Griddle Range

(Seepage 12

Modules

forlistingof

modules available.)

,.::::::,,

Please read specific instructions for care and cleaning of the oven door gasket. Seepage

.. . . ..

:.,.,:, :,:. :.:.:. ;.:.: .

. . . . .. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... -.

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

.,.,.,

Oven

Door Gasket

37.

Compartment

—

Features Index on page

Explained

Features Index

Explained

page

Modules

Open Coil Module

One-Piece Chrome-Plated

Drip Pan/Rings

3 Open Coil Plug-In Elements

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.)

Grill Grates (Two) (Remove when

Griddle is support foods

9 Grease Wells

under Grill Module or Plug-In Griddle Module Plates.)

—

Griddle Module

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

Mainto~

Module Element Controls

Master Indicator Light

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

Electronic Oven Controls

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

Oven Control and Thermostat Clock

Minute/Second Timer (Lets you time any kitchen function, even when the oven is in use.)

Oven “On” Indicator Electronic Display Panel Lock Light (Appears during

—

self-clean. The Door Lock Lever must be moved to the lock position. See location on

being

used. Grates

&eing

(Permanently located

(Remove when not

page 6.)

grilled.)

for

16 16

17-19

20-22

24,25

24 24

24 24 36

M$lh@(continueci)

Set Knob

temperature, clock, timer and HI or LO broil.)

15 Oven Cancel Button

cancel

Oven Vent

Removable Downdraft Vents and

Grease Filters

Maintop

Oven

Oven Liner

20 Embossed Shelf Supports See

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

Oven Shelves

22 Broil Element

23 Bake Element (May

for cleaning oven floor.)

Interior Oven

25 Oven Light/Downdraft Vent

Blower Switch

26 HI/LO Downdraft Vent

Speed Switch 27 Broiler Pan and Rack Lower Compartment 28 Model and Serial Number Plate

Grease Jars

Downdraft Vent Blower

Anti-Tip Device (See

Instructions on page 44.)

(Lets you set oven

any

oven operation.)

Backguard

with Lamp

(two)

Li~ht

(Push it to

belifted

Installation

gently I 39

24,25

24,25,36

I 4.34

4,33

I 39

23,28-30

23,33

8,23

29,34

2 I

3,5,42

surface

Surface

COOti~SeeSurfa~eM~dulecootingGuideonpages’Oa”du”

Cookingwlth

Infinite Heat Controls

Your modular maintop units and controls are designed to give you an infinite choice of heat settings for module 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 WARM 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 Module Controls

MED

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

slow boil on large amount of food. MED LO-Cook after starting at HI;

cook with little water in LO-Steam rice, cereal; maintain

serving temperature of most foods. NOTE:

1. At HI and MED HI, never leave

food unattended.

smoking and greasy which may catch fire.

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

and brown; maintain

coveti

pan.

Boilovers

cause

spillovers

ken

Turn either clockwise or

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

--1.

counterclockwise to desired heat

setting. The module controls can be set

anywhere between LO and HI for an unlimited number of heat settings.

Be sure you turn control to OFF

when vou finish

indica~or clocldtimer

when ANY heat in any module element is on.

light at the left of the

cooking.

controls will glow

Downdraft Maintop Modules Vent System

The range has its own internal

downdraft venting system for use with module cooking. Cooking vapors and smoke are vented through a wall duct to the outside of your home. The blower is floor installed in the lower compartment.

The blower will come on

automatically

whenever any element

The blower will also come on automatically while using the clean cycle.

Use the HI/LO switch on the front panel to adjust blower speed. The

adjacent switch will turn on the

blower or the oven light. A LO

setting is recommended for broiling or self-cleaning.

self-

Questions

—

& Answers

Q. Can I cover my drip pans with foil?

A. No.

the Cleaning Guide.

Q. Can I use special cooking equipment, such as an oriental wok, on any module elements?

surfaces is not recommended. The life of the elements can be shortened and the maintop 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 module elements even though I have the controls on the right heat setting?

making sure they are cool, check to make sure that the plug-in elements are securely fastened into the surface electrical connection.

Q. Why does my cookware tilt

—

when I place it on the element? A.

Make sure that the “feet” on the element are sitting tightly in the module indentation and the drip

pan is flat on the module surface.

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

required for the cookware material

and the cookware sits for along period of time, the finish of the cookware pop or bum depending on the type of cookware. Also, cooking small amounts of dry food may damage the cookware’s finish.

Clean as

Using cookware without flat

After turning elements off and

Because the element is not flat.

If the heat setting is higher than

used.may

recommended in

smoke, crack,

Home Canning Tips

Canning should be done on the open coil, solid disk element or 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 maintop cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to maintop surfaces surrounding the modules.

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

and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm maintop surfaces surrounding the modules.

Observe Following Points in Canning:

the element. If your range does not allow the canner to be centered on

the element, use smaller-diameter pots for best canning results.

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

reputable sources. Reliable recipes are available from the manufacturer of your canner; manufacturers of

glass jars for

and Kerr”; and the United States Department of Agriculture

Extension Service.

4. Remember, in following the recipes, that canning is a process

CYI’HER

Be sure canner fits over center of

Flat-bottomed canners must

When canning, use recipes from

THAN WATER.

mixtures—

WRONG

cannin

g, such as

Ball@

that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

N~E:

If your element is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process time may be shortened by:

(1)

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

CAUTION: Safe canning requires that

harmful microorganisms are destroyed and

completely sealed. When canning foods in a water-bath canner, a gentle but steady boil must be

maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously 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 maintop. 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 of your canner is not flat.

that the jars are

Surface Module Cooking Guide

Cookware

I, use

medium-or heavy-weight

Tbs 2.

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.

Food

Cereal

Cornmeal, grits, oatmeal

cocoa

Coffee

Eggs Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry

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

Pan-fried: Tender chops;

thin steaks up to 3/4-inch;

minute steaks; hamburgers; franks and sausages; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

To conserve the most energy, pans should be flat bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the element.

coolchw

3. Deet3

kettle

Fat

&ith

Frvin~.

fat

ha~may

Do not overfill

spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and

A pan that extends more than l-inch keep maintop and vent system clean beyond the edge ofthetrimring traps

from accumulated grease.

heat which causes discoloration ranging from blue to dark gray on chrome trim rings.

Directions

to Start Cooking

HI. In coveredparr bring water to

boil before adding cereal.

HI. Stir together water or milk and cocoa ingredients. Bring just to a boil.

HI. At first perk, switch heat to LO.

HI. 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 until light golden in color.

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

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

HI. Preheat skillet, then grease lightly.

and Setting

CovereWs

with cool water.

Setting to Complete

Cooking

LO or WARM, then add cereaf. Finish timing according to

uackarze di~tions.

MEDtocook 1 or2 minutes to completely

steady txxk.

Thm

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 about set, about 3 to 5 more minutes.

LO, then add eggs. When

bottoms of eggs have just set,

caretldly

other side.

LO. Carefully add eggs. Cook

uncovered about 5 minutes at

MEDHI.

MED. Add egg

stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

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

blend ingredients.

tornaintain

heat off. Let eggs stand in

gentle but

turnover to cook

mixhrre.

Cook,

Cereafs bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over

boiling~int

Percolate

cups, less for fewer cups.

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

Remove cookede~s 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

fmit:

water per pound of fruit. Dried fruit: Use water as package

directs. Time depends on whether fruit has 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 2 hours. Beef Stew: 2 to 3 hours. Pot Roast: 2% to 4 hours.

Parr frying is best for thin steaks and chops. If rare is desired, preheat

rapidfy.

approaches.

8 to 10 minutes for 8

Use 1/4 to 1/2 cup

bear

presoaked. If not,

skilIet

before adding meat.

Watch as

to2-inches:

1 to

RIGHT

Food

Fried Chicken

Pan fried bacon Uncovered

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked stewing beef;

Melting chocolate, marshmallows

uork; ;ongue;

etc.

—

Pancakes or French Toast

Pasta

Pressure Cooking

Puddinga, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers; mushrooms;

celerv;

etc.

Rice and Grita

Cookware Covered

Skillet

Skillet Cwered

Skillet

Cwered Dutch Oven, Kettle or Large Saucepan

Double Boiler. Use small element

Skillet or Griddle

Cwered Large Kettle or Pot

PressurE

Cooker

or Canner

Uncwered Saucepan

Cwered

Saucepan

Cwered Saucepan

Uncovered Skillet

Covered

Saucepan

WRONG

Directions and Setting to

start

Cookhg

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

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

HI. Melt fat. Switch to MED to brown slowly.

HI. Cover meat with water and cwer pan or kettle. Cook until steaming.

LO. Allow 10 to 15 minutes to melt through. Stir to smooth.

MED HI. Heat skillet 8 to 10 minutes. Grease lightly.

HI. In cwered kettle, bring salted

water to a boil, pasta slowly so boiling does not stop.

HI. Heat until

HI. Bring just to boil. LO. To finish cooking. Stir frequently to prevent sticking.

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

abwe.

Add frozen block of vegetable. In covered saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a boiL

uncwer

and add

tirstjiggle

is heard.

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

MED HI. Cook, turning over as needed.

LO. Cwer 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 maybe needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking

10 minutes or less. MED for foods wer 10 minutes.

MED. Cook 1 pound 10 to 30 or more minutes, depending on tenderness of vegetable.

LO. Cook according to time on package.

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

to time.

Comments

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

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

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.

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

Use large enough kettle to prevent

boilwer.

Pasta doubles in size

when cooked.

Cooker should jiggle 2 to 3 times per minute, or according to cooker directions.

Uncwered pan requires more water and longer time.

Breakup or stir as needed while cooking.

Turn over or stir vegetable as necessary for even browning.

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

1 cup grits and4 cups 40 minutes.

water—

General Information About Modules

A full selection of modules is

available for the range maintop. 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 maintop.

Some modules are inserted and removed differently than others.

each module section for

See

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.

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

immerse any module in

Never

water.

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

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

Always be

The

Using Electric Element Modules

You must consider heat up and cool down times for the elements

when determining cooking times.

Heat up and cool downtimes 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.

Griil

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.

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

Module

Part Number JXGL57 (Request 206 VAC or 240 VAC)

(:)

‘o

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.

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.

Solid Disk Element Module

part

Number

JXGS54

“

Radiant

Module

Psrl Number

JXGR61

Griddie Module

Part Number

JXGD59

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.

Module Cover

Part Number

JXGM2

This cover 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.

fits

over any module. It

Cookware Tips for Module Cooking Elements

—.

The use of appropriate cookware is 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 a 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 do not adequately utilize the heat coming from the cooking element. The 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.

●

Use pans of the correct diameter

only. They should be slightly larger

than the element so

spillovers

will

flow onto the maintop 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.

●

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 than 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 maintop. See “Home Canning Tips” on page 9 for further information.

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

Put

1 inch of water into the pan. confirms a good heat transfer and

2. Bring water to a boil and observe the pattern of the bubbles 4. Bubbles localized in only a as the water comes to a boil.

A uniform pattern of bubbles

across the bottom

of the pan

a good pot.

portion of the bottom indicate uneven contact of the pan to the element, uneven heat transfer or an unsuitable pot.

—

—.

...—

Open Coil Module

See Surface Module Cooking Guide on pages 10 and 11.

—

Open Coil Module Questions &Answers

May I can foods and preserves

on my module elements? A. Yes,

designed for c 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.

foil? A. No.

the Cleaning Guide.

but only use cookware

arming

Can I cover my drip pans with

Clean as recommended in

PI.WPOS(?S.

Check

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 maintop opening. There you will see the electrical receptacle. (A receptacle is available in either maintop opening. ) Let the leading corners of the module rest on the maintop surface.

Step 2:

plug toward the receptacle until plug is engaged completely in receptacle. Allow the module to fit into the maintop opening.

Step 3:

module into the maintop opening until it is flush with cooking

Be sure the controls are

Carefully slide the module

Lower the inside edge of

sufice.

How to Remove Module

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

careful not to get burned

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

Step 1:

outside edge of the module until the module base clears the maintop opening.

Step 2:

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

Lift the finger tab at the

Hold the module by the

on a

Can I use special cooking equipment, like an on any element?

Cookware without a flat surface is not recommended. The life of the module elements can be shortened and the maintop can be darnaged from the high heat needed for this type of cookware. A special flat-bottomed wok can be used safely.

Why am I not getting the heat I need from my module elements even though on the correct heat setting?

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

Why is the porcelain finish on my cookware coming off?

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.

orientid

have the controls

wok,

Solid Disk Module

See Surface Module Cooking Guide on pages 10 and 11.

—

General 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 of the residual heat. The amount of residual heat is

–

dependent upon the quantity and

type of food, the material and thickness of the pan and the setting used for cooking.

The red dot in the center of the solid disk element indicates built-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

retained heat in the element.

boilovers,

wait for element to

cool before cleaning element area.

●

Solid disk element cooking takes

you a step closer to easier cleanup

surt%ce

because the cooking

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 or concave. Improper cookware could cause unsatisfactory cooking results. See page 13 for cookware tips.

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 maintop openings. There you will see the electrical receptacle. (A receptacle is available in either maintop opening.) Let the leading corners of the module rest on the maintop surface.

Step 2: Carefully

plug toward the receptacle until plug

is engaged completely in receptacle.

Allow the module to fit into the

maintop opening.

Step

module into the maintop opening until it is flush with cooking

Be sure the controls are

3: Lower the inside edge of

Before Using Your Solid Disk Module for the First Time

The top working surface of solid disk elements have a protective coating which

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

slide the module

surfhce.

must

be hardened

-1

How to Remove Module

Be sure the entire module surface is cool before attempting to remove the module. The will retain heat after the controls have been turned off.

not to get burned

has not had sufficient time to cool after use.

Step 1:

Lift the finger tab at the outside edge of the module until module base clears the maintop opening.

Step

2: Hold the module by the

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

5 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.

THE ELEMENT’S

COATING MUST BE HARDENED TO

HELP PROTECT THE ELEMENT

OVER ITS LIFE.

sofid d~skelements =

Be careful

on a module

thal

tht

PR~ECTIVE

—

+ 33 hidden pages

GE JSP62GN Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Energy-SavingTips