GE JP200 User manual

Cookqp
Contents
Appliance Registration
2
Canning Tips
10
Care and Cleaning
11, 12
Consumer Servic&
15
Control Settings
6
Cooking Guide 8,9
Cookware Tips
8,9
Energy-Saving Tips
4
Features
5
Model and Serial Numbers 2
—
Problem Solver
13
Safety Instructions
3,4
Warranty
Back Cover
GEAmwer CenteP
866.6Z.2660
Models JP200
JP201
GE Qhal@Pmduct

Help us help you...
Before using your cooktop,
read this book carefully.
It is intended to help you operate
and maintain your new cooktop
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 fastened
to the bottom of the cooktop.
These model and serial numbers
are also on the Consumer Product
Ownership Registration Card that
came with your cooktop. 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 cooktop.
If you received
a damaged cooktop...
Immediately contact the dealer (or
builder) that sold you the cooktop.
Save time and money.
Before you request
service . . .
Ifyou 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
Check the Problem Solver on
page 13. It lists causes of minor
operating problems that you can
correct yourself.
2

—
IMPOKIA.NT SAFETY INSTRUCTIONS
Read all instrut%;ons befureusing this applkmce.
.:,,,
Whm using electrical appliances,
Q ~ev~~ ~e~ 1~.fi~ ~~ *
when cooking pork, fibw
basic safety precautions should hanging garments while using the
directions exactly and always
be followed, including the tlwapplkauee. Flammable material cook the meat to an internai
following: could
be ignited if brought in temperature of
at least I’Xl”F.
Q Use this appliance only for its
ccmtact ‘with hot surfhce units This assures that, in the remote
intended me as described in this
and may cause sew-e burns. possibility that trichina may
be
manual.
* UW on]y dry pot h(dders—
present in the meat, it will be
Q Be sure your appliance is
moist or damp potholders on
killed and the meat will be safe
hot surfaces may result in burns
to eat.
properly installed and grounded
by a qualified technician in
fimn steam. Do not Iet pot holdem * Use proper pan skw—This
accordance with the provided touch hot
surktce units. Do not appliance is equipped with two
installation instructions. use a towel or other bulky cloth units of different
sizes. Select
in place of a pot holder. cookware
having flat bottoms
● Don’t attempt $0 repair
or replace
any part of your
* For your safety, never use
large tmough to cover the surface
cooktop unless it is specifically your appllance
for warming or
unit coil, The use of undcmized
recommended in this hook. All
heating the room.
cookware will expose a portion
of the sutiam unit to direct
other servicing should be referred s Do not store Wmnrable
contact and may result in ignitior
to a qualified technician.
materials near surface units.
of clothing, Proper relationship
* Before performing any
* Keep hood and grease fiiters
of cookware to surfam unit will
service, DISCONNECT THE
clean to maintain good venting also improve
efllciency.
COC)KTOP POWER SUPPLY and to avoid grease fries. *
Nevm leave surface units
AT THE HOUSEHOLD
DISTRIBUTION
P-L
● Do not let cooking grease unattended at
high beat settings
BY REMOVING THE FUSE or other flammable materials
130ilover causes smoking and
OR SWITCHING OFF THE accumulate on or near the greasy
spillovers that may catch
CIRCUIT BREAKER.
Cooktop.
on fwe.
* w sure drip pans and vent
● Do not leave children alone—
* Do not use water on grease
fires. Never pick up a flaming ducts are not covered and are
chiIdren should not be left alone
or unattended in an arm where an
pan. Smother flaming pan on
in place. Their absence during
appliance is in use. They should
surface unit by covering pan
cooking could darnage cooktop
never be allowed to sit or stand
completely with well-fitting lid,
parts and wiring.
on any part of the appliance. cookie
sheet or flat tray.
. Don$t use al~~um foil ~
Flaming grease outside a pan
line drip pans. Misuse could
* Don% allow anyone to climb,
can be put out by COVdEl~ with
resuh in a shock, fire hazard or
stand m hang on the cooktop. baking soda or, if available, a
damage to the cooktop.
* CAUTION: ITEMS OF multi-purpose dry chemical
@ On&certain types of glass,
INTEREST TO CHILDREN or foam type fire extinguisher.
ghu#ceramic, earthenware or
SHOULD N(X’ BE STORED
● Do not touch surface umits.
other glazed containers are
IN CABINETS ABOVE A
These smfaces maybe hot enough
suitable for eooktop service;
COOKTOP-CHILDREN to burn even though they are
ot%m may break because of the
CLIMBING ON THE
dark in color. During and after sudden change in temperature.
COOK1’OP TO REACH
use, do not touch, or let clothing (See pages
7-9 for suggestions.)
ITEMS COULD BE
or other flammable materials
SERIOUSLY INJURED. contact sw%ace units or areas
(cmttinudnextpage)
nearby surface units; aIlow
sufficient time for cooling, first.
Potentially
hot surfaces include
the cooktop and areas facing the
Cooktop.
3

Energy-Saving Tips
● Use cookware of medium weight —
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
● Cook fresh vegetables with a
minimum amount of water in a
covered pan.
. Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
● Use residual heat whenever
possible. For example, when
cooking eggs in the shell, bring
water and eggs to boil, then turn to
OFF position and cover with lid to
complete the cooking.
● Always turn surface unit OFF
before removing cookware.
● Use correct heat for cooking task:
(see illustrations of control knobs
on page 6.)
.
HI (7)—to start cooking (if time
allows, do not use high heat to
start).
MED HI (5-6)—quick browning.
MED (4)–slow frying.
MED LO (2-3)—finish cooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for small quantities.
LO (l)—to maintain serving
temperature of most foods.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.

Features of Your Cooktop
Explained
Feature Index
on page
1 Model and Serial Numbers
2
(Fastened to bottom of cooktop)
2 Infinite-Heat Controls
6
3 Surface Unit “ON” Indicator Light
16
4 Plug-In Surface Units
11

Controls
—
Infinite Heat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings,
there is a slight niche. When
turning the control knob either
clockwise or counterclockwise to
one 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.
Guide for Using Heats
HI (7)-Bring water to boil.
MED HI (5-6)—Fast fry, pan
broil; maintain fast boil on large
amount of food.
MED (4)—Saute and brown;
maintain slow boil on large amount
of food.
MED LO (2-3)—Cook after
starting at HI; cook with little
water in covered pan.
LO (l)—Maintain serving
temperature of most foods.
NOTE:
1. At HI (7) orMED HI (5-6),
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At LO (1) or MED LO (2-3), melt
chocolate, butter on small element.
How to Set the Controls
Step 1: Grasp control knob and
push down.
.
Step 2: Turn the knob 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 the control knob
to OFF when you finish cooking.
An indicator light will glow when a
surface unit is on.
6

Questions & Answers
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of your surface unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units. See “Home Canning Tips”
on page 10.
Q.
Can I cover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok
on any surface units?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the cooktop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from
my units even though
I have the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that units are securely
fastened into the surface unit
receptacle.
Q. Why does my cookware tilt
when I place it on the surface unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your surface units are sitting tightly
in the cooktop indentation and the
drip pan is flat on the cooktop
surface.
Q.
Why is the porcelain finish on
my cookware coming off?
A.
If you set your surface unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or bum depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
Safety Tips for Frying
● Always heat fat slowly and watch
it while it heats.
● Use food as dry as possible.
Frozen foods with frost or fresh
foods with a lot of moisture on
them can cause hot fat to bubble
over the pan sides.
● Don’t till the pan too full of fat or
it may spill over the pan sides when
the food is added.
● Always watch food frying at high
or medium-high heats.
● Use a deep fat thermometer,
whenever possible, to avoid
overheating fat—past the smoking
point.
● Keep the cooking area free from
grease accumulation.
● Be sure you know the correct
procedure for putting out a grease
fire.
7

Cooking Guide
Cookware TIPS
2. To conserve the most cooking
3. Deep Fat Frying. Do not overfill –
1. Use medium-or heavyweight energy, pans should be flat on the kettle with fat that may spill over
cookware. Aluminum cookware bottom, have straight sides and tight when adding food. Frosty foods
conducts heat faster than other fitting lids. Match the size of the bubble vigorously. Watch foods
metals. Cast iron and coated cast saucepan to the size of the surface frying at high temperatures and
iron cookware is slow to absorb unit. A pan that extends more than keep cooktop clean from
heat, but generally cooks evenly at an inch beyond the edge of the drip accumulated grease.
low or medium settings. Steel pans pan traps heat which causes
may cook unevenly if not combined discoloration ranging from blue to
dark gray on chrome drip pans.
with other metals.
Food
Cereal
Cornmeal, grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meata, Poultry
Braised: Pot roasts of
beef, lamb or veal; pork
steaks and chops
Pan-fried: Tender
chops; thin steaks up to
3/4 inch; minute steaks;
hamburgers; franks and
sausage; thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Covered
Skillet
Uncovered
Skillet
Directions and Setting to
Start
Cookirm
HI. In covered pan bring water to
boil hefore adding cereal.
HI. Stir together water or milk,
cocoa ingredients. Bring just to
a boil.
HI. At first perk, switch heat
to LO.
HI. Cover eggs with cool water.
Cover pan, cook until steaming.
MED HI (5-6). Melt butter, add
eggs and cover skillet.
HI. Melt buttm
HI. In covered pan bring water to
a boil.
HI. Heat butter until light golden
in color.
HI. In covered pan bring fruit and
water to boil.
HI. Melt fat, then add meat.
Switch to MED HI (5-6) to brown
meat. Add water or other liquid.
HI. Preheat skillet, then grease
lightly.
Settint2 to Comdete Cooking
LO, then add cereaf. Finish timing
according to package directions
MED, to cook 1 or 2 minutes to
completely blend ingredients.
LO to maintain gentle but
steady perk.
LO. Cook only 3 to4 minutes for
soft cooked; 15 minutes for hard
cooked.
Continue cooking at MED HI (5-6)
until whites are just set, about 3 to 5
more minutes.
LO, then add eggs. When bottoms
of eggs have just set, carefully turn
over to cook other side.
LO. Carefully add
eggs. Cook
uncovered about 5 minutes at
MED HI (5-6).
MED. Add
e= mixture. Cook,
stirring to desired doneness.
LO. Stir occasionally and check
for sticking.
LO. Simmer until fork tender.
MED HI (5-6) or MED. Brown and
cook to desired doneness, turning
over as needed.
Comments
Cereals bubble and expand as they
cook; use large enough saucepan to
prevent
boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
Percolate 8 to 10 minutes for
8
CUDS . less for fewer CUDS .
If you do not cover skillet, baste
e~s with fat to cook tops evenly.
Remove cooked
e~s with slotted
spoon or pancake turner.
Eggs continue to set slightfy after
cooking. For omelet do not stir
last few minutes. When set, fold
in
haff.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
aflow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to 2 inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast:
2% to 4 hours.
Pan frying is best for thin steaks and
chops. If rare is desired, pre-heat
skillet before adding meat.
8

Directions and Setting
to
Comrdete Cooking
Directions and Setting
to Start Cooking
Food Cookware Comments
Fried Chicken Covered
Skillet
HI. Melt fat. Switch to MED HI
(5-6) to brown chicken. LO. Cover skillet and cook until tender. Uncover last few mirmtcs.
For crisp dry chicken, cover only
after switching to LO for 10
minutes. Uncover and cook, turning
occasionally 10 to 20 minutes.
A more attention-free method is to
start and cook at MED.
Pan fried bacon Uncovered
Skillet HI. In cold skillet, arrange bacon slices. Cook just until starting to
sizzle.
HI. Melt fat. Switch to MED to
brown slowly.
MED. Cook, turning over as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue; etc.
Covered
Skillet LO. Cover and cook until tender. Meat may be breaded or marinated
in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water and
cover pan or kettle. Cook until
steaming.
LO. Cook until fork tender. (Water
should slowly boil). For very large
loads, medium heat may be needed.
Add salt or other seasoning before
cooking if meat has not been
smoked or otherwise cured.
Melting chocolate,
butter, marshmallows
LO. To hold a continuous warm
temperature When melting marshmallows, add
milk or water.
Small
Uncovered
Saucepan.
Use small
heating area
MED LO (2-3). Allow 9 to 12
minutes to melt thoroughly. Stir
to smooth.
Pancakes or
Fmmch toast
Skillet or
Griddle HI. Heat skillet 2 to 3 minutes. Grease lightly. MED. Cook 1 to 3 minutes per side, lightly lift edge to check browning. Thick batter takes slightly longer
time. Tom over pancakes when
bubbles rise to
s~rface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. In covered kettle, bring salted
water to a boil, uncover and add
pasta
slowly so boiling does not
stop.
MED HI (5-6). Cook uncovered
until tender. For large amounts,
HI maybe needed to keep water at
rolling boil throughout entire
cookine time.
Use large enough kettle to prevent
boilover. Pasta doubles in size when
cooked.
Pressure Cooking Pressure
Cooker or
Canner
HI. Heat until first jiggle is heard. MED HI (5-6) for foods cooking 10
minutes or less. MED for foods over
10 minutes.
per minute.
Puddings, Sauces,
Candies, Frostings
Uncovered
Saucemrr HI. Until mixture beings to steam. MED LO (2-3). Stirring frequently. sticking.
Vegetables
Fresh Covered
Saucepan HI. Measure 1/2 to 1 inch water in
saucepan. Add salt and prepared
vegetable. In covered saucepan
bring to boil.
MED. Cook 1 pound 10 to 30 or
more minutes, depending on
tenderness of vegetable.
LO. Cook according to time on
package.
Uncovered pan requires more water
and longer time.
Brc& up or stir as needed while
cooking.
Covered
Saucepan HI. Measure water and saft as
above. Add frozen block of vegetable
In covered saucepan bring to boil.
HI. In skillet melt fat.
Sauteed: Onions;
green peppers;
mushrooms: celery. etc.
Uncovered
Skillet MED. Add vegetable. Cook until
desired tenderness is reached. Turn over or stir vegetable as
necessary for even browning.
Rice and Grits
Covered
Saucepan HI. Bring salted water to a boil. MED LO (2-3). Cover and cook
according to time. Triple in volume after cooking. Time at MED LO (2-3). Rice:
1 cup rice and 2 cups
water—
25 minutes. Grits: 1 cup grits and
4 CUDS water-40 minutes.
9

Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond 1 inch of
surface unit are not recommended
for most surface cooking.
However, when canning with
water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR
~HER LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS
~HER 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 surface units.
Observe Following Points
in Canning
1. Be sure the can’ner fits over the
center of the surface unit. If your
cooktop or its location does not
allow the canner to be centered on
the surface unit, use smaller-
diameter pots for good canning
results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
surface unit 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.
—
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.
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.
—
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be carefid
when canning.
N(YTE: 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
of water.
-.
10

—
Care and Cleaning
—
Control Knobs
Porcelain Enamel Finish
The control knobs may be removed
(on model so equipped)
—
for cleaning.
To remove knob, pull it straight
off the stem. If knob is difficult to
remove, place a thin cloth (like a
handkerchief) or a piece of string
under and around the knob edge
and pull up.
Wash knobs in soap and water but
do not soak. Avoid getting water
down into the knob stem holes.
Mo
Spring Clip
\
u
To replace knob, locate the groove
in each side of
the knob stem. One
The porcelain enamel finish is
sturdy but breakable if misused.
This finish is acid-resistant.
However, any acid foods spilled
(such as fruit juices, tomato or
vinegar) should not be permitted
to remain on the finish.
Brushed Chrome Finish
(on model so equipped)
Clean the brushed chrome top
with warm, soapy water or an
all-
purpose household cleaner and
immediately dry it with a clean,
soft cloth.
T&e care to dry the
surface following the
“grain:’ To
help prevent finger marks after
cleaning, spread a thin film of baby
oil on the surface. Wipe away
excess oil with a clean, soft cloth.
A good appliance wax will help
protect this finish.
Drip l%ns
Clean the area under the drip pans
often. Built-u~ soil. es~ecially
of the grooves contains a spring clip
and the other groove is clear. Locate
grease, may ~atch &-e.’To m&e
the molded rib inside the knob. Fit cleaning easier, plug-in units are
the molded rib of the knob into the
removable.
clear groove on the knob stem.
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to
remove them.
After removing a plug-in unit,
remove the drip pan under the
plug-in unit. Wipe around the
edges of the surface unit opening.
Clean the area below the unit.
Rinse all washed areas with a damp
cloth or sponge.
To remove a plug-in unit:
Lift a plug-in unit about 1“ above
the drip pan-just enough to grasp
it—and you can pull it out.
Do not lift a plug-in unit more
than 1! If you do, it may not lie
flat on the drip pan when you
plug it back in.
Repeated lifting of the plug-in
unit more than 1“ above the drip
pan can permanently damage
the receptacle.
Receptacle
/+
Terminals Drip Pan
To replace a plug-in unit:
● Place the drip pan into the
surface unit cavity found on top of
the cooktop so the unit receptacle
can be seen through the opening in
the pan.
● Insert the terminals of the plug-in
unit through the opening in the drip
pan and into the receptacle.
. Guide the surface unit into place
so it fits evenly into the drip pan.
CAUTION
● Do not attempt to clean plug-in
surface units in an automatic
dishwasher.
s Do not immerse plug-in surface
units in liquids of any kind.
● Do not bend the plug-in surface
unit plug terminals.
● Do not attempt to clean, adjustor
in any way repair the plug-in
receptacle.
(coritinuedmmtpage)
11

Cleaning Guide
Note: Let cooktop parts cool before touching or handling.
—
Part
Control Knobs
Outside Finish
Metal, including
Brushed Chrome
Porcelain Enamel
Surface Unit Coils
Chrome-Plated
Drip Pans under
Surface Units
Materials to Use
. Mild Soap and Water
● Soap and Water
. Paper Towel
● Dry Cloth
● Soap and Water
● Soap and Water
. Stiff-Bristled Brush
. Soap-Filled
Scouring Pad
● Dishwasher-Safe
General Directions
Pull off knobs. Wash gently but do not soak. Dry and return controls to
cooktop. Avoid getting water down into the knob stem holes. See additional
instructions on page 11.
Wash, rinse, and then polish with a dry cloth. DO
N~ USE steel wool,
abrasives, ammonia, acids, or commercial oven cleaners which may
damage the finish.
Avoid cleaning powders or harsh abrasives which may scratch the enamel.
If acids should spill on the cooktop while it is hot, use a dry paper towel or
cloth to wipe up right away. When the surface has cooled, wash and rinse.
For other spills, such as fat smatterings, etc., wash with soap and water
when cooled and then rinse. Polish with a dry cloth.
Spatters and spills burn away when coils are heated. At end of meal, heat
soiled surface units at HI. Let soil burn off “about a minute;’ switch surface
units to OFF. Avoid getting cleaning materials on coils. Wipe off any
cleaning materials with damp paper towel
before heating surface unit.
Let cooking unit cool completely before handling.
DO
N(X immerse surface units in any kind of liquid.
DO
N~ CLEAN IN SELF-CLEANING OVEN; they will discolor. Wipe
after each cooking, so unnoticed spatter will not “burn on” next time you —
cook. To remove “burned-on” spatters, use any or all cleaning materials
mentioned. Rub
lightly with scouring pad to prevent scratching of surface.
Or clean in dishwasher.
12

If you need more help.. call, toll free:
GE Answer Center”
800.626,2000
consumer information service
—
13
—

Notes
—
14

Wdll Be There
With the purchase of your new GE appliance, receive the
-—
~.ssurance that if you ever need information or assistance
irom GE, we’ll be there. All you have to do is call-toll-free!
GEAnswer Centera
88&626.2@O0
In-Home Repak
Service
8@o-GE-cAREs
(JUW432-27W
‘- AGE Consumer Service professional
iill 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.
weekda~ 9:00 a.m. to 2:00 pm. Satur-
days). Our factory-trained technicians
know your appliance inside and out—
so most repairs can be handled in just
one visit.
Service Contracts
800-626-2224
Whatever your question about any GE
major appliance, GE Answer Cente@
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 CenteP 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. Pur-
chase a GE contract while your war-
ranty is still in effect and you’ll receive
a substantial discount. With a
mukiple-
year contract, you’re assured of future
service at today’s prices.
Telecommunication Device for the Deaf
Pam andAccessories
800-626-2002
Individuals qualiiled to service their
own appliances can have needed
parts or accessories sent directly to
their home, free of shipping charge!
The GE parts system provides access
to over 47,000 parts. ..and all GE
Genuine Renewal Parts are filly
warranted. VISA, MasterCard and
Discover cards are accepted.
User maintenance instructions
contained in this booklet cover proce-
dures intended to be performed by
any user. Other servicing generally
should be referred to qualified ser-
vice personnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.
For Customers Wtih
Special Needs...
8iM62&2008
Upon request, GE will provide Braille
controls for a variety of GE appliances,
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility To obtain these item%
free of charge, call 800.626.2000.
Consumers with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322)
to request information or service.

YOUR BUlL14N 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 This warranty is extended to
For one year from date of original
the original purchaser and any
purchase, we will provide, free of succeeding owner for products
charge, parts and service labor purchased for ordinary home use
in your home to repair or replace in the 48 mainland states, Hawaii
any part of the cooktop that fails and Washington,
D.C. In Alaska the
because of a manufacturing defect. warranty is the same except that it is
LIMITED because you must pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer
Care@
;~~v;iers during normal working
Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE@ SERVICE.
WHAT IS N(7T COVERED ● se~icetriPstOYour hometo
● Replacement of house fuses or
teach you how to use the product. resetting of circuit breakers.
Read your Use and Care material.
If you then have any questions
s Failure of the product if it is used
about operating the product,
for other than its intended purpose
please contact your dealer or our or used commercially.
Consumer Affairs office at the
● Damage to product caused
address below, or call, toll free: by accident, fire, floods or acts
GE Answer
Center@
of God.
800.626.2000
consumer information service
WARRANX3R IS NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
. 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.
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
.
Eii%iEl
11-90 CG
JP200
JP201