GE ZGW124EN, ZEW134N, ZEW135N, ZGW125EN, ZEW125EN User Manual

...
Page 1
Yom Monogr~
Component
CooMop
System
Page 2
Appliance Registration . . . . . . . . . ........2
Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........12
Care and
Cleaning........24-29
Cleaning Guide . . . . . . . . . . .28,29
Components
Information.....6,
7
Consumer Services......
H
....35
Controls.~..~-~~.~=--~~~ ~~8,9
Cookware . . . . . . . . . . . . . .
....13
Gas Burner
Component....l6,
17
Griddle Accessory ................21–23
Grfll
Component . . . . . . . . . .18–20
Model and Serial
Numbers......2
Problem Solver . . . . . . . . . . .30,31
Safety Instructions . . . . . . .
...3–5
SofidDiskComponent.8-11, 14,15
Warranty
...........BackCover
Ifyouneedmorehelp..
Cafl, toflfree:
GE Answer
Center@
800.626.2000 consumer information service
The component cooktop system is available for either 208- or 240-volt, 60-Hertz operation. Be sure your power supply meets the electrical requirements of your components.
The
ZGW124EN and ZGW125EN gas cooktops
are not convertible to
LP
gas. They are designed to operate on natural gas only.
Help us help you...
Before using your
cooktop
system, read this book carefully.
It
is intended to help you operate
and maintain your new
cooktop
components properly. Keep it handy for answers to
your questions. If you don’t understand something
or need more help, write (include your phone number):
Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225
Write down the model and serial numbers.
You’ll find them on a label on the bottom of each component.
These numbers are also on the Consumer Product Ownership Registration Card that came with your
cooktop
system components. Before sending in this card, please write these numbers here:
Component
Model Number
Serial Number
Component
Model Number
Serial Number
Component
Model Number
Serial Number
Component
Model Number
Serial Number
If you received any damaged
cooktop
componenfi...
Immediately contact the dealer (or builder) that sold you the
cooktop
system.
Save time and money. Before you request service...
Check the Problem Solver. 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
Component
Model Number
Serial Number
Use these numbers in any correspondence or service calls concerning your
cooktop
system.
2
Page 3
WARNING: If the information in this manual is not followed
exacfly,
a fire or explosion may result causing property damage, personal injury or death.
—Do not store or use
gasoline or other flammable vapors and liquids in the vicinity of this or any other
app~ance.
— WHAT TO DO
~
YOU
S~LL
GAS
Do not try to light any
appliance.
Do
not touch any electrical switch; do not use any phone in your building.
.
tiediately
call your gas supplier from a neighbor’s phone.
FOUOW
the gas supplier’s
instructions.
~
you cannot reach your gas supplier, cd the fire department.
—Installation and service
must be performed by a qualified installer, service agency or the gas supplier.
WORTANT
Be
sure your appliance is
SAFETY
properly installed and grounded
~STRUCTIONS
by a qualified technician in accordance with
the
provided
Read all instructions
Installation Instructions,
before
using this
For Your Sdety
applianc~.
When
using
the
component
IMPORTANT
cooktop system, basic
safety
SAFETY
NOTICE
precautions should be followed,
The California Safe Drinking
incIuding
the following:
Water and
T~xic
Enforcement
*
Use
this c~oktop
system only
Act requires the
Governor
of
for its intended use as described
California to publish a list of
in this manual,
substances known to the state to
Don’t attempt to
repair
or
cause cancer, birth defects or
replace any part of the
coaktop
other reproductive harm, and
system
unl~ss
it is specifically
requires businesses to warn
recommended in this book.
Any
customers of potential exposure
adjustment and service should be
to such substances.
performed only by qualified
Gas appliances can cause
minor
electric and gas
range installers
exposure to four of these
or service
techniciafis.
substances,
namely
benzene,
*
Before performing any
carbon monoxide, formaldehyde
service, DISCONNECT THE
and soot, caused primarily by
the
COQKTOP SYSTEM
POWER
incomplete combustion of natural
SUPPLY AT THE HOUSEHOLD
gas or LP fuels. Properly adjusted
RISTNBUTION
PANEL
BY
burners, indicated by a bluish
WMOVNG THE FUSE OR
rather than a yellow flame, will
SWITCH~G
OFF THE
minimize incomplete combustion,
CIRCUIT BREAKER.
Exposure to these substances can
be
minimized further by venting
. Do
not leave children
alone
with an open window or using a
children should not be left alone
ventilation fan
~r
hood.
or unattended in an area where an appliance is in use. They
should
When You Get
Your
never be allowed to sit or stand
on
Component
Cwktop
System
any part of the
cooktop
system.
Avoid
i~stafling cabin~ts above
Have your
cooktop instafled
the
cooktop
system. To reduce
and
proper~y
grounded by a
the hazard caused by reaching
qualified installer
in accordance
in%o
cabinets over hot elements,
with the Installation Instructions.
the open
flames
of operating
Any adjustment and service
burners and hot cookware,
should be performed only by
install a. metal ventilation hood
qualified gas and electric
over
the range that projects
appliance installers or service
forward at least 5
inch~s
beyond
technicians.
the front of the cabinets.
Have the installer show you the
* If cabinets
are
placed above
location of the circuit breaker or
the range, allow a minimum
fuse.
Mark it for easy reference,
clearance of 30 inches
between
Have the installer show you
the
cooking surface and the
the
location of
the
gas
cut-off
bottom
of unprotected cabinets.
valve and how to shut it off if
(continued
nextpage)
Page 4
WORTANT
SAFETY
~STRUCTIONS
(continued)
CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS INSTALLED ABOVE THE
COOKTOP
SYSTEM—CHILDREN CLIMBING ON THE
COOKTOP
SYSTEM
TO
REACH ITEMS COULD BE SERIOUSLY INJURED.
Never wear loose-fitting or
hanging garments while
fising
the
cooktop
system.
Flammable material could be ignited if brought in contact with hot cooking elements or
gas
burners
and may cause severe burns. .
If the
cooktop is iocated
near
a window,
do not use long curtains, which could blow over the gas burners or elements, creating a fire hazard.
.
Use only
dry
pot
holders—
moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holders
touch hot cooking elements
or
gas burners and grates. Do not use a towel or other bulky cloth in place of a pot holder.
*
For your safety, never use any electric or gas components of the
cooktop
system for
w~rming or
heating the room.
. Do not store flammable materials in an oven or near the
cooktop
system components.
. Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other gas or electric appliance.
Q
Do not
let
cooking grease or other flammable materials accumulate in or near the
cooktop
system components.
Never leave
the
kitchen while
u4ng
the grill or griddle.
4
Do not replace the grease
collector jar with a mayonnaise
jar which could break when hot
grease
drips into it. Replace with
any
wide
mouth canning jar.
NEVER USE WATER ON A GREASE FIRE. Never pick up a flaming pan. Smother flaming cookware on
cooktop
by covering cookware completely with well-fitting lid, cookie sheet or flat tray.
*
Flaming grease outside
cookware can
be
put out by
covering
with baking soda or, if available, a multi-purpose dry chemical or foam-type
fire
extinguisher.
*
Keep
the
grtil
drip pan and
grease well clean to reduce
smoking and avoid grease fires.
To
controI
flame-ups, turn down the heat setting to low, rather than off (0).
This keeps
the downdraft vent blower
on,
Or, turn
the
Variable
Speed
Vent blower to HI, then turn the grill off
(0).
Use a long-handled utensil to
carefully remove the food from
the grill.
These steps should control the flame until it eventually goes out. If it does not, cover
the
entire grill module with a cookie sheet or
the
lid from a
large
roasting
pan. Use a pot holder to remove
this later because it will be hot.
*Do
not touch cooking elements.
These surfaces may be hot enough to bum even though they are dark in
color.
During and after use, do not touch, or let clothing or other flammable materials contact cooking elements,
cuoktop
surfaces or nearby cooking elements. Allow sufficient time for cooling of the cooking surfaces.
Potentially hot surfaces include the grill grates, griddle and all components with electric cooking elements or gas burners and grates,
.
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
ttichina
maybe present in the meat, it will be killed and
the
meat will be safe to eat.
Solid
Disk
Elements
and
Gas
Burners
Use proper pan
size—This
cooktop
system has
c~mponents
equipped with heating elements or gas burners. Select cookware having flat bottoms large enough
to
cover the selected cooking
element or burner.
The
use of
undersized
cookware
will expose
portions of the heating elements
or gas burners
to
direct contact
and may result in ignition
of
clothing. Proper relationship of cookware to the element
or
burner will also improve
efficiency. *
OnIy
certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for
cooktop
service;
others may break because of the sudden change in temperature.
*
Never
leave
elements or gas
burners unattended at high
hetit
settings.
Boilovers
cause
smoking and greasy
spillovers
that may catch fire.
To minimize the possibility of
burns,
ignition of flammable materials and spillage, the handles of cookware should be turned without extending over nearby elements or burners,
.
Always turn electric element or gas burner controls off(0) before removing cookware.
Page 5
Watch
foods
being fried at high
Do
not cover or
biock
the area
Cleaning
or medium-high heat settings,
around
the
cooktop
system
knobs.
This area must be kept
Do not clean the
cooktop
*When flaming foods are under the exhaust hood, turn the hood
clear for proper ventilation and
system with flammable or
fan off, The hood fan, if
burner performance.
volatile cleaning fluids. See Care and Cleaning section.
operating, may spread the flame.
Keep all plastics away from
cooktop
elements and burners.
Do not clean any part of the
*
Foods for frying
should be
as
dry as possible. Frost on
frozen
cooktop
system when the
Do not use a wok on the gas
foods or moisture on fresh foods
burners if the wok has a round
appliance is in use.
can cause hot fat to bubble up
metal ring which is placed over
Q K
you are using an overhead
and over sides of pan.
the
burner grate to support the
exhaust hood, keep its grease
wok. This ring acts as a heat trap
filters
clean to maintain
good
Use
lit~e
fat for effective
that may damage
the
burner grate
shallow or deep-fat frying.
venting and to avoid grease fires.
Filling the pan too full of fat
can
and burner head. Also, it may
Clean only parts listed in this
cause
spflovers
when food is added.
cause the burner to work
Use and Care Book.
improperly. This may cause a
If a combination of oils or fats
carbon monoxide level above that
If You Need Service
wtil
be
wed in
frying,
stir
allowed by current standards,
together before heating, or as fats
resulting in a health hazard.
melt slowly.
Read “The Problem
Solver”
* U you smell gas, turn off the
in this
book.
Always heat fat slowly, and
gas to the
cooktap
at the gas
. Don’t attempt to repair or
watch as it heats.
cutoff valve and call a qualified
replace any part of
your
Use deep-fat thermometer
service technician. Never use an
component
cooktop
system
whenever
possible
to prevent
open flame to
1ocate
a leak.
unless it is specifically
overheating fat beyond the
*
Do not operate the gas
recommended in this book.
All
smoking
point,
burners without all burner
other servicing should be referred
parts and grate in place.
to
a qualified technician.
Be sure the downdraft vent
grille
is not covered. Be sure
Let the
gas burner grate and
the filter is in place. Its absence
other surfaces cool before
during cooking could damage
touching them.
SAVE
T~SE
blower parts.
Do not leave grate removed
~STRUCTIONS
from any component where children can
reach
them.
Never leave gas burners unattended at high flame settings.
Boilover
causes
smoking and greasy
spillovers
that may catch on fire,
c
For your safety, never use your gas burners for warming or heating the room,
Molonged
use of
the cooktop
in this way
can be hazardous.
Page 6
General Itiormation About
Componen@
Components available are briefly discussed on this page. You may only have some installed in your kitchen. All components are permanently installed with the exception of the grill and griddle.
Read each component section for specific instructions.
Care of Components
Some of the components must be cured or preconditioned before using them for the first time.
Components and accessories should be cleaned after each use. The longer a soil remains, the harder it is to clean. See each component section in this manual for specific instructions. Never immerse any electric element or
plug in water.
Electric Element Components
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
afier the element is turned off, so
train
yourseM
to turn the heat
down or off before cooking is done.
Gas Component
Monogram component gas
cooktops
(used with either updraft or downdraft venting) are designed to operate on natural gas at 4“ water column pressure.
hwndraft
Vent
The downdraft vent component features an integral variable-speed
blower control switch and a powerful centrifugal blower.
6
Components/Accessories
To purchase additional components or accessories, contact your nearest GE Appliances dealer or service center. Part numbers are listed below.
Solid Disk Element
Cooktop
Part Numbers:
ZEW134N ZEW135N
(208 volts) (240 volts)
Gas
Burner Cooktop
Part Numbers:
ZEW124EN
ZEW125EN
Right Controls Left Controls
This component has one 6“ and one 8“ solid disk element. The elements are made of cast iron and are sealed to the
cooktop.
Each
element has a built-in
Sensi-
TempTM
automatic temperature
control.
o
This component has one large
1O,5OO-BTU burner (rear) and one
smaller 6,000-BTU burner (front). The grate is removable for cleaning.
Grate
Page 7
Electric Updrafi Grill Part Numbers:
ZEW154N ZEW155N
(208 volts) (240 volts)
>
Grease Well
la
‘1
v,
m
Grease Collector Jar
With this component, you can charbroil meat indoors all year
long.
Fat drains
away and collects in
ajar
attached below the grease well~The
ele-ment
is
divided so the front and back sections can be controlled separately.
—.
e
o
.
0
—-
[[
——
-— —— —— —— —— —— —— —— —— —— ——
Drip Pan
Grill Grate
Grill Element
Electric Grill
Downdrati
Vent Only
with
Downdrati
Vent
Part
Numbar:
Part Numbers:
ZEW175N ZEW164N ZEW165N
(208 volts) (240 volts)
The downdraft vent component has an integral variable-speed blower control.
Optional Remote Control
Accessory Kit Pub.
No.
3-AO1O
Provides a custom control position.
Optional Griddle Accessory Kit
Part Numbers:
JXDD46 JXDD43
(208 volts) (240 volts)
The griddle fits directly into the grill receptacle with the grill element removed. It has two drain holes so fat and meat drippings can drain below into the grease well.
‘rhe
griddle has its own
integral element.
7
Page 8
Sohd
Disk Element
cOntrOIS see
Solid Disk Component
Cooting
Guide on pages
14and 15.
CooKng
with
Sensi-TempTM
Infinite Heat Controls
The solid disk elements and control knobs
are
designed to give
you an infinite choice of heat
settings for cooking.
The automatic element senses the temperature of the pan and regulates it according to the setting
selected.
At off (0), 5 and 12 (HI), there is a slight niche so control knobs “click” at those positions; “click” on 12 (HI) marks the highest
setting; the lowest setting is between 1 and off (0). In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.
When turned on,
Sensi-Temp
elements always begin with full power, no matter where the control knob is set. When the temperature corresponding to that setting has been reached, the element cycles off and on to maintain the selected
setting. Even when the dial is set at minimum, the element begins on full power until the selected heat setting is reached.
Switching to higher settings
always
shows a quicker temperature change than switching to lower settings.
Sensi-Temp
elements will not burn
food when the correct setting is
selected. For example,
baked
beans, chocolate and mashed potatoes can be left on
Sensi-Temp
elements without scorching or burning. Food may dehydrate if left on, but the heat sensing device will not let the food or pan overheat beyond the setting.
Cooktop temperatures increase
when elements are turned on. Surface temperatures can be high, so be careful when touching the
cooktop.
Heat Settings Guide
HI (12)—Quick start for cooking;
bring water to a boil.
MED HI (lO)—Fast fry, pan broil;
maintains fast boil on large
amounts of food.
MED (8)—Saute and brown;
maintains a slow boil on large amounts of food.
MED LO (6)—Slow boil on
smaller amounts of food; simmer on larger amounts of food.
LO (4)—Cook after starting at HI; cook with little water in covered pan.
WARM (l)—Steam rice, cereal; maintain serving temperature of most foods.
NOTE:
1. At HI (12) and
MED HI (10)
settings, never leave food
unattended.
Boilovers
cause
smoking and greasy
spillovers
that
may catch fire.
2. At LO (4) and WARM (1) settings, melt chocolate or butter
using the small 6“ solid disk.
How to Set the Module
Control Knobs
I
I
I
Step 1: Grasp desired control knob and push down.
Control knobs must be pushed down to rotate only from the off (0) position. When control knobs are in any position other than off (0), they
may be rotated
without pushing-down.
Step 2: Turn control knob clockwise to the 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 knob off (0) when you finish cooking. You will feel a “click” at the off (0) position.
An indicator light near the control knobs will glow when ANY module element is on.
8
Page 9
Gas Burner Controls
See Gas Burner Component instructions on pages 16 and 17.
Note the caution and cookware advisory on page 17.
The gas burner controls must turn counterclockwise to the
LITE
position to ignite the burner. Once the burner is ignited, turn the control knob counterclockwise to adjust the flame lower. A sparking sound caused by the igniter is normal until ignition occurs.
GtilVGtiddle
See Grill Component
Controls
instructions on pages 18 and 19. The Grill Cooking Guide is on page 20. See Griddle Accessory information on pages 21 and 22. The Griddle Cooking Guide is on page 23.
Most cooking on the grill or griddle is done at the HI setting. See page 18 regarding flame-ups and the control settings for this
emergency.
Vent System Control
To operate the vent system manually, turn the knob on the control panel clockwise to the desired blower speed.
Use the control knob at the front of the vent grille to adjust blower speed. The control knob may be in a custom location in the counter cabinet front. A HI setting is recommended when flame-ups occur while cooking on the grill.
The burners will relight at any
setting. However, for the burners to light quickly and consistently when the gas is turned on, the knobs should be turned to the
LITE
position until ignition
occurs. When turning the control knob to
off (0), turn it clockwise.
Each half of the grill component is controlled separately.
The control knob labeled GRIDDLE controls the entire griddle accessory.
The GRILL/GRIDDLE controls turn either direction to adjust the heat setting.
The downdraft blower adjacent to
the grill comes on automatically
when the grill is turned on. It turns off automatically when the grill or
griddle is turned off (0). If blower speed is adjusted while
grilling, the blower will not turn off automatically and must be turned off manually.
The built-in vent system helps remove cooking vapors, odors and smoke from foods prepared on the
cooktop
modules.
9
Page 10
Solid Disk Component
See Solid Disk Component Cooking Guide on pages 14 and 15.
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,” even at the HI heat setting. Be careful not to touch an element directly until it has completely cooled.
Solid disk elements reach
cooking temperature a little slower, and hold heat longer than electric open coil 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.
, .,
,,
,.’,
There is retained heat in the
element. When
boilovers
occur, wait for element to cool before cleaning element area.
Solid disk element cooking
provides 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 or concave. Improper cookware could cause unsatisfactory cooking results. See page 13 for cookware tips.
See additional information about
care and cleaning on pages 24 and 28.
Before Using the Solid Disk Elements the First Time
The top working surface of each solid disk element has a protective coating. The protective coating must be hardened before using the elements the first time and to help protect the elements over their life.
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 5 minutes at HI setting until the smoking stops (this is normal).
Heating the elements will change the stainless steel trim rings to a gold color.
10
Page 11
Solid Disk Element Questions and Answers
Q. May I can foods and preserves on my solid disk elements?
A. Yes, but use only containers 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 solid disk element. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat.
Q. Why is the porcelain finish on my canning containers coming
Om
A. If you select a heat setting
higher than required for the container material and maintain it for the prolonged canning period, the finish may smoke, crack, pop or burn, depending on the container quality.
Also, using excessively high heat for long periods, and cooking small amounts of dry food, may damage the finish of other cookware you use.
Q. Why does the solid disk element smoke when I first turn
it on?
A. This initial smoking is both
normal and necessary. A rust
preventative is applied to each
element at the factory. When the unit is turned on for the first time, the coating will burn off the element areas. This takes
approximately five minutes and
should be done without any pans on the element; otherwise, the coating will stick to the pan.
Q. Why is the cooktop hot to the touch?
A. More heat is transferred to the
cooktop
by the solid disk elements than by open coil elements because the elements are clamped securely to the
cooktop
surface. This permanent, tightly fit assembly prevents
spillovers
from getting
inside the
cooktop
chassis. The
secret to keeping the
cooktop
comfortably cooler is to turn the element on only after the cookware and its contents are placed on the element. More heat will then be transferred to the cookware and the food rather than the
cooktop.
In
either case, however, the
cooktop
temperature will not cause damage to the cabinets, countertops or cookware.
Q. Why are the elements overcooking my food?
A. The solid disk elements are very energy-efficient and retain heat much longer than electric open coil elements. Food will boil or fry for three to five minutes after the controls are turned off. We recommend that you begin cooking at lower settings than you have in the past and gradually increase or decrease heat as desired. The energy savings
are
significant.
Q. Why does it take a long time to cook my food on solid disk elements?
A. The extra time it takes compared to cooking on open coil elements is measured in seconds, not minutes. These few seconds are due to the greater mass of the solid disk element. If the food is cooking slowly, it is because the pots and pans are warped or have an uneven bottom surface. If
flat-
bottomed pots and pans are used, cooking performance of the solid disk element closely parallels that of the coil element with less energy consumption.
Q. Can I use special cooking
equipment such as an oriental wok?
A. Cookware without flat surfaces is not recommended. The life of your solid disk element can be shortened and the
cooktop
can be damaged from the high heat needed for this type of cooking.
11
Page 12
Home Canning Tips
Canning may be done on the
solid disk elements.
Pots that extend beyond 1 inch of cooking element’s trim ring are not recommended for most surface cooking. However, when canning
with water-bath or pressure canner, larger-diameter cookware may be used. This is because boiling water temperatures (even under pressure) are not harmful to
cooktop
surfaces surrounding the cooking element.
HOWEVER, DO NOT USE LARGER-DIAMETER CANNERS OR OTHER LARGER-DIAMETER POTS 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 cooking elements.
Observe Following
Points in Canning
1. Be sure the canner fits over the
center of the cooking element. If your
cooktop
system or its location does not allow the canner to be centered on the cooking element,
use smaller-diameter canners 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 solid disk element and take too long to boil water.
RIGHT
WRONG
3. When canning, use recipes and procedures from reputable sources.
Reliable recipes and procedures
are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid bums from steam or heat, be careful
when canning. NOTE: If your
cooktop
is being operated on low power (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
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 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 element is used for canning, please note that solid disk elements heat up and cool down more slowly than other conventional 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 elements have
temperature limiters that help prevent damage to the
cooktop.
If the bottom of your canner is not flat, the solid disk element can overheat, triggering the
temperature limiters to turn the unit 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
elements if the bottom of your
canner is not flat enough.
of water.
12
Page 13
Cookware Tips for Solid Disk
Elementi
The use of appropriate cookware is very important for cooking on solid disk elements.
Use medium- or heavy-weight
cookware.
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
settings 4 through 8. Steel pans may cook unevenly if the steel is not combined with other metals.
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.
To conserve the most cooking
energy, pans should be flat on the bottom, have straight sides and tight-fitting lids. Match the size of the saucepan to the size of the cooking element. A pan that extends more than 1 inch beyond the edge of the trim ring traps heat, causing discoloration of the trim rings ranging from blue to dark gray.
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. Cooking with this type of pan requires little water, fat or electricity.
c
Pans with uneven bottoms are unsuitable. Pans with thin or 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.
When deep fat frying, do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures, and keep
cooktop
and vent system
clean of accumulated grease.
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
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.
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
dso
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
cooktop.
See “Home Canning Tips” on page 12 for further
;nfo~mation.
-
To check how a pan will perform on a solid disk element:
1.
Put
1 inch of water into the pan.
confirms a good heat transfer
2. Bring water to a boil and
and a good pan.
observe the pattern of the bubbles
4. Bubbles localized in only a
as the water comes to a boil.
portion of the bottom indicate
3. A uniform pattern of bubbles
uneven contact of the pan to the
across the bottom of the pan
element, uneven heat transfer or
an unsuitable pan.
13
Page 14
Sutiace CooMng
Gtide
Suggested Heat Settings
Food Beverages
Cocoa Coffee
Percolator-type
Breads
French Toast,
Pancakes,
Grilled Sandwich
Butter Cereals
Cornmeal, Grits, Oatmeal
Meat, Fish, Poultry
Bacon, Sausage Patties
Swiss Steak, Pot Roast, braised
Chicken, fried
Chicken, Shrimp
Deep-ftied
Lamb Chops, Hamburgers, Link Sausage
Pan-fried Thin Steaks Stewed chicken,
Corned Beef, Tongue,
etc.–
Simmering
Pastas
Macaroni, Noodles, Spaghetti
Popcorn
Sensi-TempTM
Element
Bring to a boil at 6 or 7. Heat milk at 4. Place coffee in basket and water in pot.
To perk, set at 7 or 8. To keep hot, set at 3.
Preheat skillet 4 to 5 minutes at 9-12. add food.
Set at l—allow about 5 to 10 minutes to melt.
Bring water to a boil at 5, add cereal, and time according to package directions.
Cook on 9-11.
Brown meat on 9, then switch to 3 or 4. Simmer until tender.
Brown chicken on 10, switch to 4 to finish cooking.
Set at 11 or 12 to heat and maintain temperature.
Preheat skillet and cook on 8-10.
Preheat skillet and cook on 11 or 12. Set
at12—bring a large amount of water to boil,
then switch to 4-9 to simmer.
Set at 12—bring a large amount of water to boil, add pasta and cook on 9.
Set at 8—Place oil and popcorn in pan, cover and cook until it stops popping.
Comments
Milk boils over rapidly. Watch as boiling point approaches. Percolate 8 to 10 minutes for 8 cups, less for fewer cups.
Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.
Cereals bubble and expand as they cook; use large enough saucepan to prevent
boilover.
A more attention-free method is to start and cook at 8
Meat can be seasoned and floured before it is browned, if desired.
For crisp, dry chicken, cover only after switching to 4 or 3 for 10 minutes. Uncover and cook, turning occasionally 10 to 20 minutes.
Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.
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.
Use
large
enough kettle to prevent
boilover.
Pasta doubles in size when cooked.
14
Page 15
See Cookware Tips on page 13.
Suggested Heat Settings
RIGHT
OVER 1“
WRONG
Food
Sensi-Tempm
Element
Comments
Rice Add rice to water, cover, cook on 4 according to
package directions.
Chocolate
Set at 1 to 3—allow about 10 to 15 minutes to melt through.
Desserts
Candy
Set at 2 or 3—cook.
See recipe instructions.
Pudding and
Place ingredients in pan and cook following
Stir frequently to prevent sticking.
Pie Filling package directions on 4.
Eggs
Cooked-in-Shell Heat water on 4, cook 22 to 24 minutes. Fried, Scrambled Melt butter on 7 or 8, then add eggs.
Eggs continue to set slightly after cooking.
Poached
Heat water on 6 or 7, add eggs,
Remove cooked eggs with slotted spoon or pancake turner.
cook 3 to 5 minutes.
Sauces
Melt fat and cook on 4.
Soup, Stews
Heat and simmer on 4.
Vegetables
Fresh Place vegetables in pan with water, cover
Uncovered pan requires more water and longer time.
and
coo~on 4.
-
Frozen
Place frozen vegetables in pan with water,
Break up or stir as needed while cooking.
cover and cook at 5.
Fried
Preheat skillet and oil at 7, add food and cook until tender.
Deep-Fat Frying Heat oil and fry food at 11 or 12, use a candy
thermometer to monitor temperature.
In-Pouch
Bring water to boil and cook at 5-7.
Sauce
Heat oil or melt butter on 4, then cook vegetables
Turn over or stir vegetables as necessary for even
to desired doneness.
browning.
NO
E: Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.
15
Page 16
Using Your Gas Burner Component
The ZGW124EN and
ZGW125EN gas
coooktops
are not convertible to LP gas. They are designed to operate on natural gas only.
Automatic Ignition
Both burners on this gas
cooktop
component are lighted by electric ignition, eliminating the need for standing pilot lights with
constantly burning flames. All the igniters make sparking
sounds and spark even when only a single burner is being turned on.
Do not touch any of the burners when the igniters are sparking.
Auto Relight
The burners on this gas
cooktop
automatically relight if the flame
goes out. This helps prevent the inconvenience of manually having to relight a burner. As with automatic ignition, all of the burner igniters spark while a burner is relighting. Do not touch any of the burners when the igniters are sparking. The sparking sound is normal until ignition occurs.
The burners will relight at any setting. However, for the burners to light quickly and consistently when the gas is turned on, the knobs should be turned to the LITE position until ignition occurs.
Power Outage
In case of a power outage, you
can light the surface burners on your
cooktop
with a match. Holding a lighted match to the burner, turn the knob to the LO position. If the knob setting is toward HI, the flame flare-up could
burn your hand. Use extreme
caution when lighting burners manually. Cookware should not be in place over the burner when lighting a burner this way.
Surface burners in use when an
electrical power failure occurs will continue to operate normally.
This component has one large 1O,5OO-BTU burner and one smaller 6,000-BTU burner.
To Light a Burner
Push the control knob in and turn it counterclockwise to desired position.
I
I
The burner ignites automatically. Turn the knob either direction to adjust the flame size.
To turn a burner off, turn the knob counterclockwise as far as it will go, to the off (0) position.
The front burner is best for
smaller pans and cooking operations requiring carefully controlled simmering conditions.
The rear burner is the high power burner for larger pans and fast boiling operations.
Do not operate a burner for an
extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.
Check to be sure the burner you
turned on is the one you want to use.
Be sure the burners and grates are
cool before you place your hand, a pot holder, cleaning cloths or other materials on them.
How to Select Flame Size
The flame size on a gas burner
should match the cookware you
are using.
NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted heat and only
serves to heat the handle.
When using aluminum or
aluminum-clad stainless steel pots and pans, adjust the flame so
the circle it makes is about 1/2 inch smaller than the bottom of the cookware.
When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware-no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious, rolling boil. A high boil only creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes that need a vigorous boil.
When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down lower—to about 1/2 the diameter of the pan.
When frying in glass or ceramic cookware, lower the flame even
more.
When a downdraft vent is used
next to a gas component, food will cook faster if you use a low vent setting and keep the
pan covered (if the recipe allows).
16
Page 17
Burner Assembly
CAUTION: DO NOT OPERATE THE BURNER
WITHOUT ALL BURNER PARTS CORRECTLY IN PLACE.
The electrode of the spark igniter is exposed when the top of the burner is removed.
Contact with an exposed igniter while a burner is being turned on will cause a slight electrical shock.
f
Burner
Cap
I
he burner
assemblies should be washed regularly and, of course, after
spillovers.
Turn all controls off and wait
until
all component parts are cool before removing burner parts.
See Care and Cleaning instructions.
Cookware Advisory
Aluminum: Medium-weight
cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled steel wool pad after each use keeps aluminum cookware looking shiny and new. Use saucepans with tight-fitting lids when cooking with minimum amounts of water.
.!,,
Cast Iron: If heated slowly, most cast-iron skillets will give satisfactory cooking results.
Enamelware: Under certain conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.
Glass: Glass conducts heat very
slowly. There are two types of glass cookware—those for oven use only and those for surface cooking in direct contact with the flame (saucepans, coffee pots and teapots). Be certain to choose the correct type.
Heatproof Glass Ceramic: This type of cookware conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas
cooktops.
Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets generally work satisfactorily if used at medium heat as the manufacturer recommends.
17
Page 18
GtiN COrnPOnent
Seethe GfilCookin~Guide.
Note: The grill grate must be preconditioned before using it the first time. To precondition, first wash it in soap and water and dry. Then use a paper towel to apply a small amount of no-stick cooking spray to the grate. Remove excess with a clean paper towel.
Use the grill for preparing meals with the appearance and flavor of commercially char-broiled meats.
The grill must be very hot for this type of cooking and smoke and spatter is to be expected.
Be sure to use your venting
system when
g;illing to
he~p
minimize smoke. You should have
either a component downdraft vent installed into the
cooktop
system
or a high-capacity vent hood.
The grill must be preheated to get the grill components hot enough to
sear the meat and seal in the juices. Preheat the grill on HI for 10 minutes. See the Grill Cooking
Guide.
The grill element is divided so the front and rear sections are controlled separately.
You can heat both sections to the same temperature for cooking large
amounts of the same food, or you
can
vary the temperatures on front
and rear for cooking two different foods. Also, you can save energy when cooking small amounts of food by turning only one section on and leaving the other off entirely.
NEVER LEAVE THE KITCHEN while grilling meats or other juicy foods. Fats and juices drip on the hot grill element and may cause flame-ups. When grilling, you should always be present to control flame-ups so they do not get out of hand.
Grill Grate
Grill Element
A
DriPPan
&
Electrical Receptacles
//
,’
~
1 1
Grease Collector
;
Jar
To control flame-ups, set heat
NEVER USE WATER ON A
settin~
at LO. rather than off
GREASE FIRE.
(0).
I~you have a bad flame-up
Never line the grill grate or the
and there is danger of the fire spreading, take the following
porceltin enamel grease well with
steps immediately:
aluminum foil. Doing so may block drainage of grease, causing
1. Turn the grill controls to off (0),
excessive
sm-okin~,
fire or
-
and turn the downdraft vent
component damage. control to HI. If you are using an overhead updraft vent hood, turn it off until the flame-up stops.
2. Use a long-handled utensil to remove the food from the grill. Be careful not to get burned.
The fire should start to go out. If it does not, smother the flames by covering the entire grill with a large cookie sheet, the lid from a large roasting pan or the griddle.
Never try to use charcoal or flavored wood chips in the well under the grill grate. Use of charcoal indoors without proper ventilation produces carbon monoxide that can be fatal. Also, burning charcoal in the well will permanently damage the porcelain coating in the well.
18
Page 19
How to Assemble the
Grill Module
To
insert the grill:
Step 1: Be sure both the controls
for the grill are OFF. Step 2: Place the drip pan in the
grease well first as shown in the illustration in this section.
Step 3: Grasp the grill element with both hands near the plug. Keeping the element as nearly horizontal as possible, push the plug firmly into the electrical receptacles, to ensure complete contact (see illustration). The element should lie flat and rest on the ridges of the drip pan.
Step 4: Place the grill grate into the opening in the
cooktop
over the
grill element. Step 5: Be certain the grease jar is
clean and firmly secured in the tube and lid assembly under the porcelain enamel grease well.
Grill Tips
Do not leave grill unattended
while it is in use.
Use the grill ONLY with the
downdraft vent blower on HI to
carry away smoke and fumes.
Remove accumulated grease
from the non-removable grease well after each use to lessen
smoking and odors. Be sure
opening to grease tube is clean. Grease buildup can become a fire hazard.
Make sure the removable grease
collector jar and drip pan are clean
and in place before using the grill. Remove grease from the grease collector jar after each use to avoid
spillovers.
Use a paper towel to apply a
small amount of no-stick cooking
spray to the grate before cooking to prevent sticking.
Preheat the grill for 10 minutes at
HI heat setting, then turn to the
desired setting for cooking.
Trim the fat from meat before
placing on the grill. This will reduce smoking and lessen grease buildup in the drip pan, grease well and grease jar.
Allow space between foods when
placing them on the grill. Air and heat need to circulate around the food for best cooking results.
Occasionally rearrange foods on
the grill to prevent sticking and provide better browning.
A griddle accessory can be
purchased from your dealer to utilize the grill component’s griddle capacity.
Questions and Answers
Q. When cooking many individual foods, what can I do to ensure that foods will cook evenly?
A. When cooking foods of various
sizes and thicknesses, start larger or thicker pieces first and add quicker-cooking smaller pieces later. Press meat lightly to lie flat on grill. Slash the fat on edges of steaks and chops to prevent curling. Break the joints of split chickens so they will lie flat.
Q. My grilled meats sometimes come out drier than they should. What can I do to help prevent this?
A. Season meats after cooking rather than before—salt can draw
out juices and dry out meat. Use
tongs to turn and rearrange meats on the grill; forks will pierce the meat and release juices.
Q. I follow the cooking times suggested, but my foods don’t get done properly. Is there something wrong with my grill?
A. Probably not. Suggested
cooking times should be used only as a general guide. Variables in food can change the cooking times required.
Q. How can I keep barbecued meats from developing an unattractive burned look and taste?
A. Sauces containing sugar will often bum if used during the entire cooking time. If your favorite sauce contains sugar, try adding it only during the last 15 to 20 minutes of cooking time for best results.
Q. Foods cooked on my grill are not browning as much as I
WOU1(
like. What could cause this? A. If your
rmge is being operated
on low power (voltage), foods
ma:
be lighter brown than expected. A longer preheating and grill time may be necessary to achieve the desired results.
Note: It is recommended that you have a dry chemical, foam or
Halon-type fire
extinguisher where you can easily reach it in case of a
cooking fire. NEVER USE WATER ON A GREASE FIRE, as it is likely to spread
the flames. Read the
instructions on the extinguisher ahead of time, and be prepared to follow them in case of a cooking fire.
Page 20
Gtill CooMng
Guide
Do not leave range unattended
1.
Preheat at HI setting for 10
4. Suggested cooking times should
during “preheat” (knobs turned
minutes before grilling. Change
be used only as a guide, since
to
“HI”)
or anytime the knobs
the heat setting as advised in
variables in food can change
are turned to
“HI”
with food on
vour
cookbook for the food
cooking
times.
the Grill or Griddle. Most foods
~ou
are grilling.
will
be grilled on the HI setting.
2. Trim excess fat from meat.
.= .–.–– --
5. Foods should be turned over and rearranged as needed.
3. Before cooking steaks, slash fat around edges to prevent curling of meat.
Total Cooking Time
in Minutes
Food
Comments
Marinate in less-tender beef before grilling.
Beef Cubes (1 in.)
17-20
Beef Steaks, tender
(%
to 1% in.) Rare Medium
Well
(1%
to 2 in.)
Rare
Medium
WeIl
10-14 12-16 16-20
Turn over and rearrange as needed to achieve desired doneness,
18-22 26-30 42-46
Beef Steaks, less-tender
(3/4 to 1 in.) Medium Well
18-22
26-30
Tenderize before grilling. Turn and cover with foil after first half of cooking time for more juiciness.
Chicken
Pieces or Quarters
Chicken, halves
Cornish
Hens, halves
Fish Steaks (1 in. or less)
Fish, whole (6 to 8 oz.)
50-70
Turn over frequently and, if desired, baste with sauce last 10-15 minutes.
60-85
Place skin-side-down. Turn over every 15 minutes and baste frequently.
40-50
Place skin-side-down. Turn over every 10 minutes and baste frequently.
15-20
Brush with melted butter.
17-20
If stuffed, add 6 minutes to total cooking time. Cover top with foil.
Hamburgers (3/4 in.) Rare Medium Well
Ham Steaks (1 to 1% in.) precooked
Hot Dogs
12-16 16-20
22-24
Turn over and rearrange as needed to achieve desired doneness.
16-20
8-9
Turn frequently.
Kabobs
Meat Vegetable
Lamb Chops (3/4 to 1 in.
20-25
10-15
For less-tender vegetables, reduce time 4 to 6 minutes.
26-30
Lobster Tails
15-20
Cut thin undersell to expose meat. Turn over every 5 to 10 minutes. Brush with butter.
Pork Chops, loin or rib (1/2 in.) (1 in.)
Sausage
Links (4 oz.
each)
Raw
Precooked
Spareribs
Entree (3
lbs.)
Appetizer (2 lbs.)
Vegetable Halves
18-20
30-36
22-24
12-16
Grill whole or cut into 2 to 4 pieces. Turn to brown
all
sides.
60-80 50-60
Parboil 5 minutes before grilling. Rearrange and turn over frequently. Baste with sauce last 10 minutes, if desired.
2hoose
tender vegetables such as squash and tomatoes. Cover with foil. For
:omatoes,
reduce cooking time 10 minutes.
25-30
20
Page 21
Gtiddle Accesso~
See the Griddle Cooking Guide.
Your non-stick coated griddle provides an extra-large cooking surface for meats, pancakes or other foods usually prepared in a frying pan or electric skillet.
You can also use the griddle as a warming tray by using a
low-
heat setting.
The griddle has its own integral cooking element. The control marked GRIDDLE changes the temperature over the entire surface.
How to Assemble the Griddle Accessory
The griddle accessory will ordinarily share the grill
component
cooktop.
Step 1: Be sure the controls are off
(o).
Step 2: Grasp the grill element with both hands near the plug. Keeping the element as nearly horizontal as possible, pull the element out of the receptacle.
Step 3: Remove the porcelain drip pan.
Step 4: Place the griddle into the opening in the
cooktop
while carefully inserting the electrical plug into the receptacle. See the illustration.
Note:
men
properly placed, the griddle sits slightly above the
cooktop.
This, and the open spaces
on the sides and rear of the griddle,
help prevent excessive temperatures in the griddle.
Using the Griddle
The non-stick griddle must be preconditioned before using it the first time. To
precondition, first wash the griddle in soap and water, and dry. Then apply a small amount of no-stick cooking spray to the griddle. Remove excess with a clean paper towel.
Preheat the griddle as recommended in the Griddle Cooking Guide. After preheating for the recommended amount of time, apply a small amount of cooking oil or butter.
Do not overheat the griddle. Leaving the griddle at HI for more than 10 minutes without
food can damage the non-stick
coating.
When using the griddle, adjust the fan to a low setting in the downdraft vent system (or overhead hood, if used).
How to Remove the Griddle
Be sure the controls are off (0) and the griddle is cool.
To remove the griddle: Step 1: Lift the edge of the griddle
slightly to let any excess fat or oil flow into the drain holes. Wear a protective mitt or use a pot holder.
Step 2: Remove the griddle, carefully separating the element plug from the receptacle by raising the opposite side of the griddle just enough to clear the well and pulling it away from the receptacle. Do not force the griddle too far upward when removing the plug.
21
Page 22
Griddle Tips
Condition or “season” griddle
before first-time use.
Most griddled foods are those
that require cooking on a preheated
surface. The griddle surface may be greased lightly before adding food. Preheat the griddle 5 minutes at HI heat setting, unless otherwise indicated in the Griddle Cooking Guide, then switch to the recommended cook setting.
Foods which are high in natural
fat, such as bacon or sausage, may be started on a cold griddle.
Foods to be warmed may be
placed directly on the griddle; a high-domed metal cover, such as an inverted metal mixing bowl, placed over them will help store the heat. Foods in covered dishes or pans may also be warmed on the griddle. Use heat-resistant dishes only.
Make sure the grease collector jar
and drip pan are clean before using the griddle.
To preserve the finish, use only
Teflon” coated, nylon or wooden
spatulas and spoons. Never use the griddle surface as a cutting board.
Over a period of time, minor
scratches and some discoloration may appear in the non-stick coating. This will not affect the cooking performance or the non-
stick finish.
Questions and Answers
Q. How should I store my griddle when it is not in use?
A. To avoid marring the non-stick
finish, store griddle upright on the edge with the terminals up to avoid damage. If it is necessary to store it flat, avoid placing other pans or cookware on top.
Q. How long can foods be kept warm with the griddle without losing their appeal?
A. No longer than 2 hours is
recommended, to assure good food quality and to prevent spoilage. Delicate foods, such as eggs, should not be kept more than 15 to 30 minutes; entrees and casseroles may be warmed for 30 to 60 minutes. Hors d’oeuvres will stay hot for serving up to
1
or 1% hours. Rearrange or stir foods occasionally, if possible.
Q. Why aren’t my foods done even though they have cooked the full time?
A. Under low voltage conditions,
foods may be lighter brown than desired. Preheat the griddle for a longer time and leave foods on the
griddle longer to attain the desired
degree of browning.
Q. Do I need special cookware for use with my griddle?
A. Avoid using metal cookware with sharp points or rough or sharp edges which might damage the non-stick-coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle. For further information on caring for your griddle’s surface, see the Care and Cleaning instructions.
Q. Can prolonged periods of high heat damage my griddle’s surface?
A. A brief preheating period is often necessary for best results with many foods, but leaving the griddle on HI heat setting for more than 10 minutes without food can damage the non-stick coating. Always be sure to turn control knobs to off (0) when cooking is completed.
Page 23
Gtiddle
Cooting Gtide
Do not leave range unattended during “preheat” (knobs turned to “HI”) or anytime the knobs are turned to “HI” with food on the
Grtil
or Griddle. Most foods will be cooked on the griddle on the HI setting. Some foods need
to be cooked at lower settings.
2. Avoid using metal utensils with sharp points or rough or sharp edges which may damage the non-
stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers
are
to be
warmed on the griddle.
1.
Suggested cooking times should
3. Preheat griddle 5 minutes, unless
be used only as a guide since
otherwise indicated in
guide
below. variables in food may change cooking times.
Food
Cook Time
Bacon
(1 lb.)
11-14
Beef Sttips and Cubes (1/2 to
1
in.)
6-10
Chops,
Por~amb
(1/4 to
112
in.)
25-30
Cube Steak
4-5 per side
Eggs
Fried
4-5
Scrambled
2-3
English Muffins
Warm
3-4
Fish Fillets and Steaks
(1/4 to 1 in.)
17-24
Franks (1
lb.)
10-12
.,
French Toast
3-3fi per side
Fruit Slices (1/2 to 3/4 in.)
10-12
Ham and Canadian Bacon
Stices
(1/4 to 1/2 in.)
8-10
Hamburgers (3/4 in., 4 per lb.)
Medium 16-18
Well
19-21
Meatbalk (1
in.) 18-22
.,
I
Pancakes
I
2-3
I
Sandwiches, thin
2-3 per side
Sausage Links, precooked (1 to 2 oz. each)
17-19
(4 oz. each)
19-24
Small Seafood Shrimp, scallops, oysters
8-10
Sweet Rolls, reheating
10-15
I
Breaded
Vegetables
10-16
I
Warming and Hot Tray
Delicate foods:
I
15-30 minutes
on lowest setting. Entrees, casseroles
and hors d’oeuvres: up to 1 hour
Add oil or butter at end of preheat time. Additional oil or butter may be needed during cooking time.
4. Rearrange or turn foods over as needed to assure even cooking.
5. Griddle settings may need to be adjusted lower if griddle is used for an extended time.
Comments
Do not preheat. Turn to setting 8 after half of total cooking time.
Cut strips 3 inches long and l/4-inch wide. Cut cubes
1
inch.
Use a setting lower than HI. Griddle up to 6 eggs. Avoid drain hole.
Turn over often. Turn to setting 8 after half of total cooking time. If bread is frozen, pierce with fork several times to absorb egg mixture. If drained canned fruit is used, decrease time 3 to 5 minutes.
For l-inch ham steak, double cooking time.
Use a setting lower than HI. Turn over
only
once.
Avoid pressing down with spatula to retain juices. Turn to brown on all sides. Preheat 10 minutes. Turn after 1
X
minutes.
Use a setting lower than HI. If thicker, add
1
to 2 minutes.
Turn and rearrange as needed. For raw sausage, increase time 4 to 10 minutes,
Cook in 2 tablespoons butter, if desired. Turn and rearrange frequently. Use a setting lower than HI. Do not preheat. cover lightly with foil.
If room temperature, griddle 5-7 minutes. Turn over after
half of total cooking time.
To retain moisture, cover with foil or metal lid, or place food in heat-resistant containers on griddle.
23
Page 24
Care and Cleating
See Cleaning Guide.
Proper care and cleaning are important so your Component
Cooktop
System will give you efficient and satisfactory service. Follow these directions carefully to help assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY COMPONENTS.
Care of Components
Some of the components must be cured or preconditioned before using them for the first time.
Components and accessories should be cleaned after each use.
The longer a soil remains, the harder it is to clean. See each component’s section in this manual for specific instructions.
Cleaning the Components: Solid Disk Elements
Solid disk elements are easy to clean because the element is raised above the module and sealed to it. Food spills cannot flow under the cookware or the element. Spills
stay on the module surface where
they cool and are easy to wipe up. Be sure the controls are off (set
at “O”) and the entire component and the solid disk elements are cool before
handling or cleaning. The elements cool slowly and do not glow red, as open coil elements do when they are hot.
The trim rings around the elements are stainless steel and may be
cleaned with a stainless steel
cleaner.
When cleaning solid disk
elements:
Wash with soap and water
sparingly, using a damp cloth. Rub
in the direction of the circular
ridges.
Rinse completely and wipe dry.
Do not allow water to run down around the
Sensi-TempTM
controls in the center of each solid disk element. The water will collect inside the component, possibly causing an electrical hazard or damage.
Turn elements onto dry
completely and prevent rust.
If the elements have been
scoured, or if they appear dull, use a paper towel to apply a small amount of no-stick cooking spray to help restore appearance.
If unusually dirty, the solid disk elements can be cleaned with
scouring powder or a scouring pad the same way as cleaning a cast-iron skillet.
Because the solid disk elements are cast iron, they should be kept dry to prevent rust. Be sure the bottom of your pan is dry before you put it on the element. After cleaning the elements, turn them
on a few minutes to completely
dry them.
It is normal for cast iron to lose its luster as it ages. This will not affect the performance or durability of the element. Oiling the elements from time to time will maintain their good appearance and help protect them from rust.
After the elements have been cleaned, heated to dry and cooled, you may wish to apply a small amount of no-stick cooking spray with a paper towel. Use a clean paper towel to remove any excess. Expect a little smoking the next time the elements are turned on.
You can also buy products (such as EGO Electrol”or
Rutland
Paste”) to restore appearance of the solid disk elements. Follow the manufacturers’ instructions.
See the Cleaning Guide for additional information.
24
Page 25
Grill Component
Clean the grill component after every use. Do not put the element into water. It cleans itself when heated during normal use. To remove any charred soil, clean with a dry, stiff brush when the element is cool. Never use steel wool or metal scouring pads because they may damage the outer casing of the element.
Wash the grill grate in the sink in soap and water. The grate may be soaked in a solution of dishwasher detergent and hot water. Use a non­metal scouring pad if necessary. Do not use abrasive cleaning products. The grill grate can also be cleaned in a self-cleaning oven.
From time to time, you should recondition the grate with no-stick cooking spray. See Grill Component section.
Wash the porcelain enamel drip pan in the sink with soap and water, or put it in the dishwasher. Soak stubborn stains, then rub gently with a scouring pad.
Do not put the drip pan in the oven during a self-cleaning cycle. Doing so will cause discoloration and damage the finish.
Griddle Accessory
After cooking a greasy food, wipe the non-stick griddle with a dry paper towel while it is still warm. Be careful not to burn your fingers. When the griddle is cool, wash it in the sink in soap and water. Use a non-metal scouring pad if necessary. Do not use abrasive cleaning products. Do not wash in the dishwasher or in any way immerse the electrical plug and box.
To prolong the life of the griddle, hold the plug box part of the griddle out of the water when cleaning.
From time to time, recondition the griddle with no-stick cooking spray. See Griddle Accessory section.
It is a good idea to store the griddle on one edge. If you lay it flat, pans or other cookware may be put on top and scratch the non-stick coating.
Porcelain Enamel Grease Well
Porcelain enamel can crack or chip with misuse. It can stain if
spillovers
of foods with a high acid
content (such as tomatoes or lemon
juice) are not cleaned up quickly.
When cleaning a porcelain enamel grease well, be careful not to get the electrical receptacles wet. Do not try to fill the well with water when cleaning. Be sure the drain hole and tube in the grease well are not clogged.
Grease Jars
On the underside of the grill
cooktop
component, a grease jar is
mounted to catch fat and drippings. The lid of the jar is permanently
mounted to the bottom of the
cooktop
component box. The lid is connected by a tube to a spout at the front of the grease well. The jar can be unscrewed from the lid to be emptied and cleaned or to be replaced. The jar is a standard l-pint jar. Quart canning jars may also fit.
Do not use thin-walled glass or plastic jars, such as those having contained food products. Such jars could fracture.
Different foods give different amounts of fat and drippings, so you should inspect the jar each time it is used. If the jar is not emptied or replaced often enough, the fat and drippings may overflow. Be sure the drain hole and tube in the grease well are not clogged.
(continued next page)
25
Page 26
Care
and Cleafing
(continued)
Brushed Stainless
Steel Finish
Wash with soap and water. For heavy soils, first cover with a
damp cloth and let soak 30 minutes. A stainless steel cleaner
may be used. To remove fingerprints, apply a
little baby oil or cooking oil with a
cloth or paper towel. Rub in the
same direction as the brush marks in the stainless steel finish.
Cleaning methods described above may prove ineffective. Stubborn baked-on food residue or stains on
the stainless steel surfaces can be
removed by using pad-type oven
cleaners. For your safety, use extreme caution. Oven cleaners are caustic and can damage or
discolor most other surfaces. Do not use spray-type oven
cleaners.
Overspray
will damage
nearby surfaces. Use newspaper
and masking tape to cover surfaces such as back wall, control panel,
range sides, countertop, etc.
Remove grates, grill element, porcelain enamel drip pan or griddle.
Control Knobs
The control knobs may be removed for cleaning.
To remove a control knob, pull it upward off the control shaft.
Wash knobs in soap and water but do not soak. Dry knobs as much as possible with a clean cloth. Shake water out of the knob stem.
Removable Downdraft Vents and Grease Filters
How to Clean Vent System
How to Clean the Filters:
The downdraft vent grille and filter should be cleaned
frequently—
after every use is best. Before cleaning the vent system, be sure exhaust blower is shut off.
To remove parts for cleaning:
1.
Lift off the vent grille.
2. Rotate the latch away from the solid edge of the filter to free the filter. Pull out the aluminum grease filter.
How to Clean the Vent Grille:
To clean the vent grille, remove it from the
cooktop
by lifting it up. It can be cleaned by hand, in the dishwasher or in a
self-cleaning oven.
To clean the filter, soak, then agitate filter in hot detergent solution prepared in the sink. Using ammonia or other alkali will darken the metal. Light brushing
can be used to remove embedded
dirt. Be careful not to disturb the aluminum fabric of the filter body.
Rinse, shake and remove moisture before replacing. It is advised that filters should be cleaned after every use.
Before replacing the filter into the vent system housing, inspect and wipe clean the housing walls. Do not allow grease accumulation to form.
Never operate the Vent System without the filter in place. In
situations where flaming might occur, the filter will retard entry of
flames into the exhaust blower.
To replace cleaned parts:
1. The round corners are the bottom edge of the filter. Insert the filter into the vent shaft (round
corners down) until the latch can
be rotated to secure the filter.
2. Replace the vent grille.
Page 27
Gas Burner Assembly
The burner assemblies should be
washed regularly and after
spillovers.
Turn all control knobs to the off
(0) position before removing
burner parts and the drip pan.
CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS CORRECTLY IN PLACE. The electrode of the spark igniter is exposed when the burner cap is removed. Contact with an exposed igniter while a burner is being turned on will cause a slight electrical shock.
The burner grate, burner caps and burner support rings can be lifted
off, making them easy to clean. (The drip pan cannot be removed.)
Wash burner parts with an
all-
purpose, non-abrasive cleaner and
warm water. Soak stubborn soil.
Dry the burner assemblies with a
cloth—don’t reassemble them wet.
To reassemble: Place the burner
support ring onto the burner bowl first. Before replacing the burner cap, first examine the four notches on its underside. One of the notches, shaped differently from the other three, includes an indexing key for the spark igniter—this notch fits over the
spark igniter. When replacing the burner grate, make sure the bottom of the burner grate fits securely into a corresponding ridge in the drip pan.
Burner grates can be cleaned by hand or in a self-cleaning oven. Although the burner grate is durable, it will gradually lose its shine, regardless of the care you take of it. This is due to its exposure to the high temperature of the gas flames.
To preserve the porcelain enamel finish as long as possible, have a
pan on the grate before you turn on
the burner, and lower the flame when food reaches the desired cooking temperature.
Page 28
Cleaning Guide
Note: Let all components cool before touching or handling.
Part Solid Disk Component
Solid Disk Elements
Grill Element
Porcelain Drip Pan*
Porcelain Grease Well*
Grease Collector Jar
Griddle
Waterials
to Use
)
Hot Soapy Water
I
Soft Sponge
Soft Cloth
Soap and Water Cleansing Powder
Soap-Filled Scouring
Pac
Cello Electrol” Polish
None Required
Hot Soapy Water Soap-Filled Scouring
Pa(
Dishwasher-Safe Hot Soapy Water
Soap-Filled Scouring
Pa(
Hot Soapy Water Plastic Scouring Ball Dishwasher-Safe
Hot Soapy Water Soft Cloth Plastic Scouring Ball
General Directions DO NOT USE steel wool
or abrasives on the stainless steel of
tbe
module.
Clean the stainless steel finish and the stainless steel trim ring that surrounds the solid disk element by following the directions below.
For light soil, wash and rinse with soapy water and then polish with a dry cloth.
For heavy soil, sprinkle baking soda on soiled area. Cover with a moist cloth or paper towel and allow to sit for at least 30 minutes. Then wipe up the
baking
soda, rinse with a
damu
cloth and polish with a
d~y
cloth.
-
1
Solid disk elements should be washed with a damp cloth and then dried. Finish by
wiuin~
over lightly with cooking oil when cool. Clean ve;y dirty solid disk elements
witfi
a
l~ttle-
cleansing powder or a scouring pad. The matte black surface can be maintained by treating it periodically with the Cello
Electrol” polish. It is available from your GE supplier.
Use the applicator to apply a very thin coating of the polish to the entire element surface. Turn the element on high for several minutes to bake the polish on the element. When the element is cool, rub lightly with a cloth or paper towel to remove any excess polish.
DO
NOT USE a
Spatters and spills bum away when the element is heated.
dishwasher to clean the
At the end of a meal, remove
all
cookware from the grill and
grill
element coils.
heat the soiled element at HI. Let the soil burn off about a minute and switch the elements
to OFF. Avoid getting
cleaning materials on the element.
DO NOT handle the element before it is completely cooled.
DO NOT clean the plug-in element in a self-cleaning oven
or immerse it in any kind of liquid.
Let grill cool. Remove
grill
element and lift out drip pan. The drip pan may be cleaned using one of the methods at left. Can be cleaned in dishwasher.
Wipe clean after each use. Make sure drain hole is not blocked. Use cotton swab or toothpick to clean drain hole. DO NOT fill the well with water to clean.
Scoop out grease with large spoon. Set jar in pan of warm water to
loosen
grease if desired.
Replace with any wide mouth canning jar. Do not use a mayonnaise jar, which could
break when hot grease drips into it. DO NOT USE a dishwasher
DO NOT handle the griddle before it has completely cooled.
to clean the griddle.
DO NOT clean the griddle in a self-cleaning oven.
DO NOT use abrasive
Keep water out of
tbe
electrical plug box. To prolong the life
cleaners.
of the griddle, hold the electrical plug box part of the griddle out of the water when cleaning.
*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration.
Spillovers
of these materials
should be cleaned up as soon as safely possible after cooking.
28
Page 29
Note: Let all components cool before touching or handling.
Part Burner Caps
Burner Grates
Porcelain Drip Pan* for Gas Burners
Control Knobs and Knob Pointer Discs*
Main Brushed Stainless Steel Surfaces
Vent System Filters
Vent Grille Casting
Materials to Use
Soap and Water
Plastic Scouring Pad
Hot Soapy Water Plastic Scouring Pad Dishwasher Self-Cleaning Oven
Hot Soapy Water Soap-Filled Scouring Pad
Mild Soap and Water
I
Soap and Water
I
Hot Soapy Water
I
Hot Soapy Water
m
General Directions
DO NOT CLEAN
Lift out when cool. Soak 5-10 minutes, if desired, in a
IN SELF-CLEANING
solution of warm water and dishwasher detergent. Scour with
OVEN.
materials mentioned here
to remove burned-on food particles.
Wash, rinse and then polish with a dry cloth.
DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These may scratch the surface.
DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners.
DO NOT wash in
dishwasher.
Pull off knobs. Wash gently, but do not soak. Dry and return control knobs to
rang=.
See instructions in Controls section.
When knobs are removed, do not allow water to
run
down
inside the
cooktop
stem opening while cleaning.
If acids should
spill
on the knobs while in use, use a dry paper towel or cloth to wipe up right away. When the surface is cool, remove the knobs, wash and rinse.
For other spills, such as fat smatterings, etc., remove the knobs, wash with soap and water and then rinse. Polish with a dry cloth.
Wash, rinse and then
polish
with a dry cloth. Polish in the
direction of the brush marks.
,
Wash, rinse and then polish with a dry cloth.
*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration.
Spillovers
of these materials
should be cleaned up as soon as safely possible after cooking.
29
Page 30
PROBLEM
I
POSSIBLE CAUSE
COMPONENTS
ARE
*
Difficulty may be in the main distribution panel of your house caused by a blown
NOT FUNCTIONING circuit
fuse,
a tripped circuit breaker, the main fuse or the main circuit breaker,
PROPERLY
depending on the nature
of the power supply, If a circuit breaker is involved, reset it.
It the control box uses fuses, the circuit fuse (a
cartridge-typ~)
should be changed,
BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS.
If,
after performing one of these procedures, the fuse blows or circuit breaker trips
again, call for service. Note: Apartment tenants or condominium owners should request their building
management perform this check
before
calling for service,
Controls are not properly set or wrong control is set for the component or element
you are
using.
Entire
grill
or griddle element is not plugged in properly.
Consider the possibility of interruption
in
gas or electric service from the utility source.
COOKTOP
*
Because the elements heat by conduction,
the
stainless
steel cooktop
surface may
FEELS HOT seem
hotter than you are used to. This is normal.
Mak@
sure flat-bottom pans am used.
SOLID DISK
N
Pans which are absolutely flat must be used. If light can be seen between the pan
ELEMENTS WILL bottom and a straight edge, the elements will not transfer heat properly. NOT MAINTAIN A ROLLING BOIL OR
Pan bottoms should closely match the diameter of the heating area selected.
FRYING RATE IS NOT
FAST ENOUGH
GWLL OR GRIDDLE
Grill
eIement
is not plugged in solidly.
MODULE IS NOT
FUNC~ONING
Grill or griddle element controls are not properly set.
PROPERLY
T~
use entire surface of grill, it is necessary to turn on front and rear controls.
FOODS STICK Griddle was not pre-seasoned
before
first use.
TO GRILL OR
GNDDLE
Heat setting is too high.
Coating of griddle has been damaged by use of sharp instruments or abrasive cleaners.
EXCESSIVE SMOKE
*
Accumulated grease in drip pan or grease
WSII,
or food soils on grate are causing
FROM
GRmLED
excessive smoke.
MEATS
Fats not trimmed from meats prior to cooking.
SOLID DISK
Some
smoke
and odor is normal when using solid disk elements for the first time and
ELEMENTS SMOKE
dso
after using Cello
Electrol@ cleaner.
WHILE HEATING
30
Page 31
If you need more help...call, toll free: GE Answer Center”
800.626.~00
consumer information service
31
1
Page 32
Notes
32
Page 33
Notes
33
Page 34
Notes
34
Page 35
We’ll Be There
With
tie
purchase of your new GE appliance, receive
tie
assurance that
ifyou
ever need information or assistance
from GE,
w~ll be there. All you have to do is call–toll-free!
GEAnswer Center@
In-Home Repair
Servia
80ME$ARES (80M32-2737)
AGE consumer service professional
will provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience
(7:00 a.m. to 7:00 p.m.
weekdays,
9:00 a.m. to 2:00 p.m. Satur-
days). Our factory-trained technicians know your appliance inside and
out–
so most repairs can be handled in just one visit.
Service Contracts
8D@626-2224
Whatever your question about any GE
major appliance, GE Answer
Center”
information service is available to
help. Your call–and your
question–
will be answered promptly and courteously. And you can call any
time. GE Answer
Center”
service is
open 24 hours a day,
7
days a week.
You can have the secure feeling that
GE Consumer Service will still be there after your warranty expires. Pur­chase a GE contract while
your war­ranty is still in effect and you’ll receive a substantial discount. With a
multiple-
year contract, you’re assured of future service at today’s prices.
Telecommunication Detice for tie Deaf
Patis andAccessories
80&626-2002
Individu* qufified
to service their own appliances can have needed parts or accessories sent directly to their home. The GE parts system pro-
vides access to over 47,000 parts... and
all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard and Discover cards are accepted.
User maintenance instructions
contained
in
this
boo~et
cover proce-
dures intended to be performed by
any user. Other servicing
generdy
shotid
be referred to
qutified
ser­vice personnel. Caution must be exercised, since improper servicing may cause unsafe operation.
I
kr Custome~
With
Special Needs...
80~6262000
Upon request, GE will provide Braille controls for
avanety of GE appliances,
and a brochure to assist in planning a barrier-free kitchen for persons with limited
mobili~.
To obtain
tiese
items,
free of charge, call 800.626.2000.
Consumers with impaired hearing
or speech
who
have access to a
TDD
or a conventional
teletypetiter
may
call
800-TDD-GEAC (800-833-4322)
to request information or service.
Page 36
YOUR COOKTOP
WARRANTY
Save proof of original purchase date such as your sales slip or
cancelled
check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of charge, parts and service labor in your home to repair or replace
anypati
of the
cootiop
that fails
because of a manufacturing defect.
LIMITED ADDITIONAL FOUR-YEAR WARRANTY
For the second through fifth year from date of original purchase, we will provide, free of charge, a replacement solid element surface heating unit if the element fails because of a manufacturing defect. You pay for the service trip
to your home and
sewice labor
charges. This warranty does not cover
Sensi-TempTM
components,
wiring, or switches.
This warranty is extended to the original purchaser and any succeeding owner for products purchased for
ordina~
home use in the 48 mainland states, Hawaii and Washington,
D,C.
In Alaska the
warranty is the same except that it is
LIMITED because you must pay to ship the product to the service shop or for the
sewice technician’s travel
costs to your home. All warranty
sewice will be provided
by our Factory Service Centers or by our authorized Customer
Care@
servicers during normal working hours.
Should your appliance need
semice,
during warranty period or beyond, call 1-800-GE-CARES (1-800-432-2737).
WHAT IS NOT COVERED
c
Sewice trips to your home to teach
you how to use the product.
Read your Use and Care material.
If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:
GE Answer Center
m
800.626.2000 consumer information
sewice
. Improper installation.
If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.
Replacement of house fuses or
resetting of circuit breakers.
c
Failure of the product if it is used for other than its intended purpose or used commercially.
Damage to product caused by
accident, fire, floods or acts of God. WARRANTOR IS NOTRESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Part No. 164 D2588P071
ZEWI 34N
ZEW164N
ZGW125E
Pub.
No.
49-8268
ZEW135N ZEWI 65N
JXDD43
ZEW154N
ZEW175N
JXDD46
8-91
CG
ZEW155N ZGW124EN
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