GE JB552G Installation instructions

How to get the best from
Energy-saving Tips
p5
Features
p6
Use
Surface cooking
p7
Minute/Second Timer
p14
Oven cooking
p15
How to operate the
self-cleaning oven
p22
Questions?
Usethe Problem Solver p26
Your Direct Line to General Electric
The GE Answer Centef 800.626.2000
and Care of
model
JB552G
GENERAL @ ELECTRIC
—

Help us
Contents
Before Using Your Range .. .....2
Safety Instructions . .........3,4
Energy-Saving Tips . . . ........5
Features ofYourRange .. ......6
SurfaceCooking . . . . ., .....7-10
HomeCanningTips . . . .......11
Surface CookingGuide .. ..12,13
Minute/Second Timer
andClock . . . . . . . . . .......14
UsingYourOven . . . . . .......15
Baking . . . . . . . . . . . . . .......16
BakingGuide . . . . . . . .
....,..17
Roasting . . . . . . . . . . . . .......18
Roasting Guide. . . . . . . .......19
Broiling . . . . . . . . . . . . .......20
Broiling Guide . . . . . . . .......21
Operatingthe self-
cleaning oven . . . . . . . . ..22,23
CareandCleaning . . . . .......24
CleaningGuide . . . . . . .......25
TheProblemSolver . . . .......26
IfYouNeedService . . . .......27
Warranty .. .. .. ...
..BackCover
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
General Electric Company
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label on
the front of the range behind the
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
2
If you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service. . .
Check the Problem Solver on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
.
—

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
Nhen using electrical appliances,
basic safety precautions should
be followed, including the
following:
● Use this appliance only for its
intended use as described in this
manual.
s Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
● Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book.
All
other servicing should be referred
to a qualified technician.
● Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
)I$J~~~ON PANEL
6Y REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
● Do not leave children alone—
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
——
● Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They could
damage the range and even tip
it over, causing severe personal
injury.
Q CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN
CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDKEN
CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
Q Never wear loose-fitting or
hanging garments while using
the appliance. Fiarnrnable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
● Use only dry potholders—
moist or damp potholders on
hot surfaces may result in burns
from steam. Do not let potholders
touch hot heating elements. Do
not use a towel or other bulky
cloth.
● Never use your appliance for
warming or heating the room.
● Storage in or on appliance—
Flammable materials should not be
stored in an oven or near surface
units.
3
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● Do not let cooking grease
or other flammable materials
accumulate in or near the
range.
● Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam.
● Do not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to burn even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
c When cooking pork, follow
our directions exactly and always
cook the meat to at least
1’70”F.
This assures that, in the remote
possibility that trichina may be
present
in the meat, it will be
killed and the meat will be safe
to eat.
I

IMPOKD$NT SAFETY INSTRUCTIONS (continued)
Oven
● Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or eyes.
c Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
● Keep oven vent ducts
unobstructed.
● Keep oven free from grease
buildup.
Q Place oven shelf in desired
position while oven is cool.
If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
● Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is also a
precaution against burns from
touching
hot surfaces of the
door or oven walls.
● When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
c Do not use your oven to dry
newspapers If overheated, they
can catch fire.
● Don’t use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the range.
Self-Cleaning Oven
● Do not clean door gasket. The
door gasket is essential for a good
seal. Care should be taken not to
rub, damage or move the gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any
pafi of the oven.
● Clean only parts listed in this
Use and Care Book.
● Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
s Use proper pan size—This
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship
of utensil to burner will also
improve efficiency.
● Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
● Don’t assume that you know
how to operate all parts of the
range. Some features may work
differently from those on your
previous range.
c Clean cooktop with caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful to avoid steam
bum. Some cleansers can produce
noxious fumes if applied to a hot
surface.
● Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)
Q To minimize burns, ignition
of flammable materials, and
spillage, the handle of a container
should be turned toward the center
of the range without extending
over nearby surface units.
_ Always turn surface unit to
OFF before removing utensil.
● Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
● Use of decorative metal
covers on surface elements is
not recommended. If a covered
element is turned on, element
burnout could result.
s When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
● Foods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
● Use little fat for effective
shalIow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
● If a combination of oils or
fats will be used in frying,
stir
together before heating, or as fats
melt slowly.
c Always heat fat slowly, and
watch as it heats.
● Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
4

Installing
Your Range
Energy-Saving l13ps
Your range, like many other
Surface Cooking
household items, is heavy and
can settle into soft floor coverings
● Use cookware of medium weight
such as cushioned vinyl or
aluminum, with tight-fitting covers,
carpeting. When moving the range .
and flat bottoms which completely
on this type of flooring, use care, cover the heated portion of the
and it is recommended that these surface unit.
simple and inexpensive instructions
● Cook fresh vegetables with a
be followed.
minimum amount of water in a
The
range should be installed on covered pan.
a sheet
;f plywood (or similar
material) as follows: When the
floor covering ends at the front of
the range, the area that the range
will rest on should be built up with
plywood to the same level
or higher
than the floor covering. This will
● Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
allow the range to be moved for
c Use residual heat with surface
cleaning or servicing. cooking whenever possible. For
example, when cooking eggs in the
shell, bring water to boil, then turn
Leveling the
to OFF position to complete the
cooking.
Range
● Use correct heat for cooking task:
HI—for rapid boil (if time allows,
do not use HIGH heat to start).
Leveling screws are located on
MEDIUM HI (8-9)—quick
each corner of the base of the
browning.
range. Remove the bottom drawer
and you can level the range on an
MED—s1ow frying.
uneven floor,
LOW (2-3)—finish cooking most
To remove drawer, pull drawer
quantities, simmer—double boiler
out all the way, tilt up the front
heat, finish cooking, and special
and take it out. To replace
for small quantities.
drawer, insert rollers at back of
WM—to maintain serving
drawer beyond stop on range glides. temperature of most foods.
Lift drawer if necessary to insert
easily. Let front of drawer down,
c When boiling water for tea or
then push in to close. coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
5
Oven Cooking
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
a
If you find preheating is necessary,
9
watch the indicator light and put
food in oven promptly after the
light goes out.
9
c Always turn oven OFF before
removing food.
-
● During baking, avoid frequent
7
door openings. Keep door open as
short a time as possible when it
is
opened.
● Cook complete oven meals
instead of just one food item.
a
Potatoes, other vegetables, and
9
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.
● Use residual heat in the oven
whenever possible to finish
y
cooking casseroles, oven meals,
etc. Also add rolls or precooked
9
desserts to warm oven, using
9
9
residual heat to warm them.
~a
s
~.
4
-
●
~.
o

Features of
Your Range
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II
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Explained
Feature Index on page Explained
Feature Index on page
1 Model and Serial Numbers
2
2 Surface Unit Controls
7, 8
I
I
I
14 Oven Function Buttons 14
15 Oven ON Indicator Light 15
16 Broil Unit
20
I
I
3 Sensi-Temp Control
8
17 Oven Interior Light
24
18 Oven Shelves 15
[
4 “ON” Indicator Lights for
7
Surface Units
II
5 Oven Set Control
15
I
I
I
19 Oven Shelf Supports 15
6 Adj. Time-Temp Control
15
7 Digital Display
14
20 Broiler Pan and Rack
20
21 Oven Liner
25
8 Automatic Oven Timer, Clock
14
and Minute Timer
22 Bake Unit (Maybe lifted gently
25
for wiping oven floor.)
23 Storage Drawer
24
24 Door Latch 22
9 Clock/Signal Off Button 14
10 Solid Element Surface Unit
10
II
11 Sensi-Temp Surface Unit
8
25 Door Gasket
22
26 Oven Vent 4
12 Surface Light Button
8
13 Oven Light Button
15
6
—

Surface Cooking
Before Using Your Cooktop
for the First Time
The top working surface of
the new solid elements have a
protective coating which
must be
hardened before using the elements
for the first time. To harden this
coating, the elements should be
heated without a pan for a short
period of time (regular elements
at HI setting and Sensi-Temp
element at maximum setting
for 3 to 5 minutes).
There will be some smoke and
odor; this is normal. It is non-
toxic and completely harmless.
Heating of the element will
change the stainless steel element
trim rings and temperature
sensors to a gold color.
THE ELEMENT PROTECTIVE
COATING MUST BE HARDENED
TO HELP PROTE~ THE ELEMENT
OVER ITS LIFE.
General Information
About Solid Elements
The use of your solid element
cooktop is quite similar to an
electric coil cooktop, with which
you probably are familiar. With
both types you will enjoy the
cleanliness of electricity and the
benefits of retained heat in the
elements. However, there are
differences.
● Solid elements do NOT glow red,
even at HI setting.
c Solid elements reach temperature
a little slower, and hold heat longer
than conventional tubular elements.
Solid elements have very even heat
distribution. Since solid 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
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 is retained heat in the element.
On boilovers, wait for element to
cool before cleaning element area.
● Solid element cooking takes you
a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip bowls or burner box to clean.
c You must use proper flat bottomed
cookware, not warped, convex, or
concave. Improper cookware could
cause unsatisfactory cooking
results.
7
—

Surface Cooking (continued)
Infinite Heat Controls
Sensi-Temp
TM
Control
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control
“click” into the niche.
When cooking in a quiet kitchen,
you may hear slight “clicking”
sounds—an indication that the heat
settings you selected are being
maintained.
Switching heats to higher settings
always results in a quicker change
than switching to lower settings.
Cooking Guide
for Using Heats
HI—Bring water to boil.
MEDIUM HI (8-9)—Fast fry, pan
broil; maintain fast boil on large
amount of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
LOW (2-3)—Cook after starting at HI;
cwk with little water in covered pan.
WM—Steam rice, cereal; maintain
serving temperature of most foods.
NOTE:
1. At HI or MEDIUM HI (8-9),
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At WM or LOW (2-3), melt
chocolate, butter on small unit.
This control allows you to pre-select
the desired temperature. To turn
the element ON, push in and turn
clockwise. You will feel a “click”
at the “off” position and at the
“boil” position.
The automatic element senses the
temperature of the cooking utensil
and regulates it according to the
setting selected. Only one setting is
necessary for each method—frying,
simmering, etc.
When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
minimum the element begins on
full power until the selected heat
setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
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
with the number of elements that
are on. With 3 or 4 elements
turned on, surface temperatures
are high, so be careful when
touching the cooktop.
How to Set the Controls
Step 1: Grasp control knob and
push in.
,
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
Cookware Tips
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 WM or MED settings.
Steel pans may cook unevenly if
not combined with other metals.
Flat ground
Pyroceram@ saucepans
or skillets coated on the bottom
with aluminum cook evenly. Glass
saucepans 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.
8

To Receive Maximum
Performance fromYour
Solid Element
● For cooking, the use of appropriate
utensils is important.
● Good utensils have a thick, flat
bottom which absorbs the heat from
the element. The thick, flat bottom
provides good heat distribution
from the element to the fbod. This
cooking process requires little
water, fat and electricity.
● Utensils with thin, uneven
bottoms
do not adequately utilize
the heat coming from the element.
The food to be cooked may burn and
require more time and electricity.
You would also have to add more
fat or water.
o Use on]} pans of good quality
on the solid elements. They should
have a stable bottom, slightly concave
towards the center, just enough
so that the bottom of the pan has
the greatest possible contact with
lhe solid element during heating
operation. This results in the
optimum use of energy.
Pans
with uneven bottoms are not
suitable.
● Evenness of the pan bottom can
be checked by a rule or the straight
edge of a table.
c Use pans of the correct diameter
only. They should be slightly larger
than the solid element so
spillovers
will ilow 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 over the element.
● Special cooking procedures that
require specific cooking utensils,
such as woks, pressure cookers,
deep fat fryers, etc., must have flat
bottoms, be the correct size and
covered, if applicable to cooking
process, as identified earlier in
this section.
● To optimize cooking time and
energy usage, you should use a
pan that is sized correctly
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 solid element.
● Don’t use pans with rounded
bottoms. They don’t have enough
‘:ontact with the solid element to
;ook properly.
● Place only dry pans on the solid
element. Do not place lids on the
solid element, particularly wet lids.
● Except in pressure cooking
with water and water bath canning.
canning pots should not extend more
than 1 inch beyond the surface of a
solid element and should have
flat
bottoms. When canning pots do not
meet this description, the use
of the
HI heat setting causes excessive
heat buildup and may result in
damage to the cooktop. See “Home
Canning Tips” section for further
in f’ormat ion.
To check how a pan will perform on a solid element:
1. Put 1 inch of water into 3. A uniform pattern of bubbles
the pan. across the bottom of the pan
2. Bring water to a boil and
confirms a good heat transfer and
observe the pattern of the a good pot.
bubbles as the water comes to
4. Bubbles localized in only a
a boil.
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
and an unsuitable pot.
9

Surface Cooking (continued)
Questions & Answers
Q. May I can foods and preserves
on my solid element surface
units?
A. Yes, but only use 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 solid element. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units.
Q. Why does the solid element
smoke when I first turn it on?
A. This initial harmless nontoxic
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 element than
by conventional coils because the
element is clamped securely to the
cooktop. This, of course, eliminates
spillovers from getting inside the
cooktop chassis. The secret to
keeping the cooktop comfortably
cooler is to turn the cooktop 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
is well within the limits set by
Underwriters Laboratories and will
not cause damage to the cabinets,
countertops, cookware, dish towels
and other materials.
Q.
Why am I overcooking my
food with the new solid element?
A. The solid element is very
energy-efficient and retains its heat
much longer than the coil element.
Food will boil or fry 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?
A. It doesn’t. The extra time it
takes compared to the conventional
coil element is measured in seconds,
not minutes. These few seconds are
due to the greater mass of the element.
If the food is cooking slowly, it is
because the pots and pans are warped
or have an uneven bottom surface.
If flat bottom pots and pans are
used, cooking performance of the
solid element closely parallels that
of the coil element with less energy
consumption.
Q. Can I use special cooking
equipment, like an oriental wok,
on my solid element surface
units?
A. Cookware without flat surfaces
is not recommended. The life of
your solid element can be
shortened and the range cooktop
can be damaged from the high heat
needed for this type of cooking.
Q.
Why is the porcelain finish on
my containers coming off?
A.
If you select a heat setting
higher than required for the
container material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
10