GE JP362 Series User manual

Contents
Modular Upd&Cootip
Appliance Registration
2
Problem Solver
2829
Automatic Surface Unit
15
Repair Service 31
Canning
Safety Instructions 3,4
Care and Cleaning
25, ;:
Warranty
Back Cover
Cleaning Guide
27
Controls
8
Energy-Saving Tips
5
Features
6
Feature Index
7
Grease CollectorJar
6, 18
Model and Serial Numbers
2
Modules
9-14, 16-23
Calrod” Surface Unit Module 9
Cooking Guide
10, 11
Griddle Module
21,22
Cooking Guide
23
Grill Module 18, 19
Cooking Guide
20
Solid Disk Module 12-14
GEAmw CenteP
Cooking Guide 16, 17
8W.62E2~
Models JP362
JP671
JP673
GEAppRances

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 Optional Accessories
and serial numbers.
To add versatility to your cooktop,
You’ll find them on a nameplate on
the following accessories are available
the underside of the cooktop on the at extra cost from your dealer.
right, next to the grease jar. Your interchangeable cooktop
These model and serial numbers modules can be used on either side
are also on the Consumer Product of the cooktop. Additional modules
Ownership Registration Card that can be purchased from your dealer,
came with your cooktop. Before to double your grill/griddle capacity
sending in this card, please write or to add two more surface units.
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 . . .
Check the Problem Solver on
pages 28 and 29. It lists causes of
minor operating problems that you
can correct yourself.
JXDC41-Calrod@ Surface
Unit Module
JXDU7–Grill Module
JXDL49 (JP673 only)
D1
JXDM1—Grill Cover
DI
0
0
JXDD43–Griddle Module
JXDD46 (JP673 only)
ml
\@ ‘a>
L
JXDS42–Solid Disk Module
JXDS48 (JP673 only)
2

When using elmtrid appliances,
basic safety p~autions should
be
fotiwed, including the
following:
● US~ this appiiance only for its
intended
use as described in this
rnand,
● ~~ sure your appliance is
p~~tiy instaiied and punded
by a quaiified &chniCian in
a~cordanc~ with thfi provided
initiation instructions+
* Don’t assume that you know
how to operate all parts of the
cooktop, Some features may
work differently from those on
your previous cooktop.
● Donzt attempt to repair
or repiace any part of your
cooktop mdess it is spK14y
reeemmended b this book. An
otier servicing shouid be re%rred
to a qutified technician.
o Have the instailer show YOU
the Ioeation of the circuit
b-er or W. Mark it for
easy rekrenw.
* ~efore perfodng ay
service, DISCONNECT THE
COOK~P POMR SWPLY
AT= HOUS~OLD
DIS~~ON P~L
BY REMQWG THE FUSE
OR SWI~HING OFF THE
CIRCUIT
~W~R.
* Do not leave ti]dren aione—
ehfldren shotid not be Iefi alone
or una~ndd in an area where an
appiian~ is in tise. They should
never be allowed to sit or stid
on any part of the appiianee.
* Don’t allow anyone to climb,
,–. stidor hang enthe cooktop.
~fitting or ● Never wear 1
hanging garments while using
*eappiianm Fiamrnablemateti
could be ignited if brought in
conmt with hot heating elements
and may cause severe burns.
● Use only dry pot haIders—
moist ar damp potholders on
hot surfi~s may result in burns
tim steam. Do not let pot holders
touch hot heating elements. Do
not use a towel or other buiky
cIoth in place of a pot holder.
● For your safety, never use
y~ur appliance far warming or
heattig the room.
Q Do not store fhunmable
-terkds near the cookto~
● Keep hood aud -e ~hrs
clean to rnainMin good venting
and to
awoid grease f~s. Da not
store combustible rnateriais,
blegasoline or other flamrna
vapors and liquids in the vicinity
of this or any other appiiance.
* Do not let cooking grease
or other flammable materiais
accumulate on the cooktap.
* Do not use water on grease
fires. Never pick up a flaming
W. Smother framing pan on
surface unit by covering ~
completely with well-fittiug Iid,
cookie shW or flat tray.
Fiaming grease outside a pan
mm be put out by covering with
baking soda
or, if available, a
mniti-purpose ~ chemid
or foam type @inguisher.
3
*Be sure drip Pam not
coverd and are h place. Their
absence during cooking couid
damage cooktop parts and
wiring.

Q w not replace the_
m~mtor jar with a mayodse
jar which codd break when hot
grease drips into it. Wplace with
any wide month canning jar.
* w amid the possibility
of a bm or elwtric shti,
always be certain that the
controb for *1 heathg ukts
are at 0~ @tion md # units
are cool before attempting to
~ or remove them.
● F- for frying should be as
dry as able. Frost on fro=n
foods or moisture on fresh fds
can cause hot fit to bubble up
and over sides of pan.
9 U* ~ttle fat for eff~ive
shtiow or deepfat fryiag.
FWing the pm too full of kt
- cause spillovers when food
is added.
* If a combbtion of otis or
fats
@be used b-, stir
@ether before heating, or as
tits melt slowly.
* Nways heat fat slowly9 and
wa~h as it heats.
* Use deep fat thermometer
whenever possible to prevent
overheating
tit beyond the
smoking point.
SAW T=
~STRUCTIONS
—.
4

Ene~y-Saving ~ps
● Use cookware 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
quicuy 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 tisk:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
MED HIGH—quick browning.
MED—s1ow frying.
LOW—finish cooking most
quantities.
WM—double boiler heat, finish
cooking, and special for small
quantities.
● 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.
● Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on a cold griddle.
5

Features of Your Cooktop
Model JP362
*
Model JP6fl
Model JP6~ (For 208 volt imtillation)
.[~] , Ev”
—
6

Feature Index
1 Surface Unit Controls. Push in and turn to set surface units from
WM to HIGH.
2 Indicator Light. Lights when any unit of the cooktop is turned on.
3 Calrod@ Surface Unit Module. Entire module plugs into the
cooktop and can be easily removed for cleaning. (JXDC41,
optional at extra cost.)
4 Plug-In Calrod@ Surface Units. Units maybe easily removed to
clean reflector pans beneath each coil. Do not submerge plug-in
units in water.
5 Chrome Trim Ring and Aluminum Drip Pan. Remove for cleaning.
6 Solid Disk Module. Cast iron solid disk elements are sealed so they
are easy to clean. JXDS42 for models JP362 and JP671. JXDS48
for model
JP673. (Optional at extra cost.)
7 Fixed Solid Disk Automatic Electronic
Sensi-TempTM Surface Unit.
Senses the temperature of the cooking container and regulates it
according to the setting selected.
8 Automatic Surface Unit Control.
9 Griddle Module. Griddle plugs into the cooktop and can be easily
removed for cleaning.
JXDD43 for models JP362 and JP671.
JXDD46 for model JP673. (Optional at extra cost.)
10 Grill Module. Grill is easily removed for cleaning.
11 Grease Collector System. Uses mason jars to collect grease. Easy
removal for cleaning.
12 Cooktop Tub. Easily cleaned when module is removed.
Explained
on page
8
8
9
25
25
12
15
15
21
18
18
26,27
I
●
●
I
●
I
●
●
1.1
●
I“l
● ●
● ●
●
●
● ●
●
●
● ●
● ●
7

Controk
Surface Cooting with
How to Set the Controk
Infinite Heat Controk
r
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WM and OFF. In a quiet
kitchen, you may hear slight Step 1: Grasp control knob and
“clicking” sounds during cooking,
push in.
indicating heat settings selected
I I
are being-maintained:
OFF
Cooting Guide
for Using Heat Settings
HIGH
MED
HIGH
MED
LOW
WM
Bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal;
maintain serving
temperature of most foods.
Switching heats to higher settings
I HIGH
At HIGH or MED HIGH, never
always shows a quicker change than
switching to lower settings.
‘}Qfi}
fi~~~L
leave food unattended. Boilovers
o
cause smoking; greasy spillovers
may catch fire.
I I
FRONT(GRIDDLE
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 surface unit is on.
—
—
8

Calrod@ Surface Unit Module
See Calrod” Surface Unit Module Cooking Guide on pages 10 and U.
How to Imert Module
Step 1: Be sure controls are turned
to OFF. To install module, position
plug to outside wall ofcooktop.
Step 2: Slide module toward
receptacle in side ofcooktop until
plug is engaged completely in
receptacle.
Step 3: Lower the inside edge of
module into cooktop until it is flush
with cooking surface.
How to Remove Module
Step 1: Be sure surface units are cool
before attempting to remove module.
Step 2: Lift up tab at inside edge of
module until base clears the
opening at the side of cooktop.
Step 3: To unplug, hold module by
the front and back edges and slide
toward center of cooktop. Lift out
when unplugged.
Step 4: If you are storing modules,
do not stack them or store other
materials on top of them. This could
damage or mar surface of modules.
Calrod@ Surface
Ufit Module
Quetiiom & Amwers
Q. May I can foods and preserves
on my surface unit coils?
A. Yes,
but only use cookware
designed for -g pU~SCS. 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 coil. Since canning generates
large amounts of steam, be
carefil
to avoid burns from steam or heat.
Canning should only be done on
surface units.
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. A special flat
bottom wok can be used safely.
9
Q. Why am I not getting the heat
I need from my
uniti 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 your plug-in units
are securely fastened into the
surface connection.
Q.
Why does my cookware tilt
when I place them on the surface
unit?
A. Because the surface unit is
not flat. Make sure the feet of
your surface units are sitting on
the inside rim of the trim ring,
and the trim ring is flat on the
cooktop surface.
Q. Why is the porcelain finish on
my cookware coming o~
A. If you set your surface unit
coil 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.

Calrod” Surface Unit Module Cooking Guide
Cookwm ~PS 2. To conserve the most cooking
3. Deep Fat Frying. Do not overfill
1. Use medium-or heavy-weight
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
metis. 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 and vent system clean
heat, but generally cooks evenly at an inch beyond the edge of the trim from accumulated grease.
LOW or MED settings. Steel pans ring traps heat which causes
may cook unevenly if not combined discoloration ranging from blue to
dark gray on chrome trim rings.
with other metals.
Food
Directions and Setting
to Start Cookin~ Setting to Complete
CookingCookware
Comments
Cereaf
Cornmeal, grits,
oatmeal Covered Saucepan
HIGH. In covered pan bring
water to boil before adding
cereal.
LOW or WM, then add cereal
Finish timing according
to
Dackaze directions.
Cereals bubble and expand as
they cook; use large enough
sauceDan to Drevent boilover.
Cocoa
Uncovered
Saucepan
HIGH. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
HIGH. At first perk, switch
heat to LOW.
MED, to cook 1 or 2 minutes
to completely blend irrgredierr~.
Milk boils over rapidly, Watch as
boiling point approaches.
Coffee Percolator Percolate 8 to 10 minutes for
8 cups, less for fewer cups.
LOW to maintain gentle but
steady perk.
Eggs
Cooked in shell
Fried sunny-side-up
Covered
Saucepan HIGH.
Cover e~s with cool
water. Cover pan, cook
until steaming.
MED HIGH. Melt butter, add
eggs and cover skillet.
LOW. Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Covered
Skillet Continue cooking at
MED HIGH until whites are
just about set, about 3 to 5
more minutes.
LOW, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Fried over easy Uncovered
Skillet
HIGH. Melt butter.
Poached
Scrambled or omelets
Covered
Skillet
HIGH. In covered pan bring
water to a boil.
LOW. Carefully add eggs.
Cook uncovered about 5
minutes at MED HIGH.
Remove cooked eggs with slotted
spoon or pancake turner.
Uncovered
Skillet
HIGH. Heat butter until light
golden in color. MED. Add egg mixture.
Cook, stirring to desired
doneness.
Eggs continue to set slightly after
cooking. For omelet do
not stir
last few minutes. When set, fold
in
half.
Fruits Covered
Saucepan HIGH. In covered pan bring fruit and water to boil. LOW. Stir occasionally and
check for sticking. 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,
allow more cooking time.
Meata, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
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:
2Y2 to 4 hours.
Covered
Skillet
HIGH. Melt fat, then add meat.
Switch to MED HIGH to
brown meat. Add water or
other liquid.
LOW. Simmer until fork
tender.
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skillet
HIGH. Preheat skillet, then
grease lightly. MED HIGH or MED. Brown
and cook to desired doneness,
turning over as needed.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
10

RIGHT WRONG
I
OVER1°
Directions and Setting
to
Stirt Cooking Setting to Complete Cooking
Fond
Fried Chicken
Cookware Comments
HIGH. Melt fat. Switch to
MED HIGH to brown
chicken.
LOW. Cover skillet and
cook until tender.
Uncover last few minutes,
For crisp dry chicken, cover
ordy
after switching to LOW for 10
minutes, Uncwer and cook,
-g
occasionally 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Skillet
Pan fried bacon Uncovered
Skillet
HIGH. In cold skillet,
arrange bacon slices. Cook
just until starting to sizzle.
HIGH. Melt fat. Switch to
MED to brown slowly.
MED HIGH, Cook, turning
over as needed.
Sauteed: Less tender
thin steaks (cbuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet LOW. Cover and cook
until tender. Meat may be breaded or marinated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
HIGH. Cover meat with
water and cover pan or
kettle. Cook until steaming,
LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Add
saft or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
When melting marshmallows, add
milk or water.
Melting chwolate,
butter.marshmallows
Small
Uncovered
Saucepan.
Use small
surface unit
WM.
NW 10 to B tiutcs to
melt through. Stir to smooth.
Pancakes or
Frenchtoast
Skillet or
Griddle
MED HIGH. Heat skillet
8 to 10 minutes.
Grease li~htlv.
Cook 2 to 3 minutes per side
Thick batter takes slightly longer
time, Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HIGH. In covered kettle,
bring salted water to a boil,
uncover and add pasta
slowly so boiling does
not stop.
MED HIGH. Cook uncovered
until tender. For large
amounts, HIGH may be
needed to keep water at
rolling boil throughout
entire cooking time.
MED HIGH for foods
cooking 10 minutes or less.
MED for foods over
10 minutes.
Use large enough kettle to
prevent
boilover. Pasta doubles
in size when cooked.
HIGH. Heat until first
ji~le is heard.
Pressure Cooking Pressure
Cooker or
Canner
Cooker should jiggle 2 to 3 times
per minute, or according to cooker
directions.
Puddings, Sauces,
Candies,Frostings
Uncovered
Saucepan HIGH. Bring just to boil. LOW. To finish cooking Stir frequently to prevent
sticking.
Vegetables
Fresh Covered
Saucepan HIGH. Measure 1/2 to 1 inch water in saucepan.
Add salt and prepared
vegetable. In covered
saucepan bring to boil.
HIGH. Measure water and
salt as above. Add frozen
block of vegetable. In
covered saucepan bring
to boil.
HIGH. In skillet melt fat.
MED. Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
Uncovered pan requires more
water and longer time,
Frozen Covered
Saucepan LOW. Cook according to time on package. Break up or stir as needed while cooking.
Sauteed: Onions;
green peppers;
mustims: celerv: etc.
Uncovered
S~llet
MED. Add vegetable.
Cook until desired
tenderness is reached.
WM. Cover and cook
according to
time,
Turn over or stir vegetable as
necessary for even browning.
Triple in
volume after cooking.
Time at WM. Rice: 1 cup rice and
2 cups water-25 minutes. Grits: 1
cup grits and 4 cups water—
40 minutes.
Rce and Grits Covered
Saucepan HIGH. Bring salted water to a boil.
11

Solid Disk Module
See Sotid Disk Element Cooking Guide on pages 16 and 17.
How to Imert Module
Step 1: Be sure controls are turned
to OFF. To install module, position
plug to outside wdl of cooktop.
Step 2: Slide module toward
receptacle inside of cooktop until
plug is engaged completely in
receptacle.
Step 3: Lower the inside edge
of module into cooktop until it is
flush with cooking surface.
How to Remove Module
Step 1: Be sure solid disk elements
are cool before attempting to
remove module.
Step 2:
Lifi up tab at inside edge of
module until base clears the
opening at the side of cooktop.
Step 3: To unplug, hold module by
the front and back edges and slide
toward center of cooktop. Lift out
when unplugged.
Step 4: If you are storing modules,
do not stack them or store other
materials on top of them. This could
damage or mar surface of modules.
Before UsiW Your Solid
Disk Module for the
The top working surface of solid
disk elements have a protective
coating which
must be hardened
before using the elements for the
first time. To harden this coating,
the elements should be heated
without a pan for approximately
5 minutes at HIGH setting.
Otherwise the coating will stick
to the pan.
There will be some smoke and
odor; this is normal. Heating of
the element will change the
stainless steel element trim rings
to a gold color.
THE ELEMENT PR~EaIVE
COATING MUST BE HARDENED
~ HELP PR~E~ THE ELEMENT
OVER ITS LIFE.
—
@neralInformation About
Solid Disk Elemen@
Using a solid disk element is quite
similar to using an electric coil,
with which you probably are
familiar. With both types of surface
units you will enjoy the cleanliness
of electricity and the benefits of
retained heat in the elements.
However, there are differences.
● Solid disk elements do NOT
glow red, even at HIGH setting.
● Solid disk elements reach
temperature a little slower, and
hold heat longer than conventional
elements. Solid disk elements have
very even heat distribution. Since
solid disk elements hold heat
longer, you may wish to turn the
element off sooner, and take
advantage of the residual heat.
The amount of
residud heat is
dependent upon the quantity and -
type of food, the material and
thickness of the pan and the setting
used for cooking.
● The red dot in the center of
the solid disk element indicates
built-in temperature limiters that
automatically reduce the heat if a
pan boils dry, if the element is
turned on without a pan or if the
pan is not making enough contact
with the surface of the element.
The red dots will wear off with use
without affecting the performance
of the elements.
. There is retained heat in the element.
On boilovers, wait for element to
cool before cleaning element area.
● Solid disk element cooking takes
you a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip bowls or burner box to clean.
● You must use proper flat
bottomed cookware, not cookware
that is warped, convex, or
—
concave. Improper cookware
could cause unsatisfactory
cooking results.
12

Solid Disk Element Cookware ~ps
For cooking on solid disk
elemen~, the use of appropriate
cookware is very importint.
● Aluminum cookware conducts
heat faster than other metals.
. Cast iron and coated cast iron
containers are slow to absorb heat,
but generally cook evenly at
minimum or medium heat settings.
● Glass cookware should be used
only as the manufacturer describes.
. Do not use a wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
● Good pans have a thick, flat
bottom which absorbs the heat from
the element. The thick, flat bottom
provides good heat distribution
from the element to the food. This
cooking process requires little
water, fat or electricity.
. Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the element. The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
water.
Pans with uneven bottoms are not
suitible.
.,, .,
&
. . . .
‘..’..,.:.::.:.
.,.,.:,.,.:
● Don’t use pans with rounded
bottoms. They don’t have enough
contact with the solid disk element
to cook properly.
FL
.7
. . . . . . . . . . . . . . . . . ,,,,,.:,,:.::.:,:,.:, ..;,.,,
=J)
., ...,.
I
● Use pans of the correct diameter
only. They should be slightly larger
than the solid disk 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 element.
● 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 disk element.
● Place only dry pans on the solid
disk element. Do not place lids on
the element, particularly wet lids.
● Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size. The
cookware should also be covered,
if applicable to the cooking process.
● Except in pressure cooking
with water and water bath canning,
canning pots should not extend more
than 1 inch beyond the surface of a
solid disk 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 23 for further information.
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 and
2. Bring water to a boil and a good pot.
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 pot.
13

Solid Disk Element Questions and Answem
Q. May I can foods and preserves
on my solid disk elements?
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 the solid disk
element. Since canning generates
large amounts of steam, be careful
to avoid burns from steam or heat.
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 conventional coils because
the elements are clamped securely
to the cooktop surface. 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 afier 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 am I overcooking my
food?
A. The solid disk elements are
very energy-efficient and retain heat
much longer than coil elements.
Food
WN boti or ~ for ti to five
minutes
afier 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 longtime
to cook my food?
A.
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 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 like an orientil 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.
Q. Why is the porcelain finish
on my containers coming
offl
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.
—
—
14

Automatic Surface Unit modelsW6~ andW6~)
Before Using Your
Automatic Surface Unit
for the First
me
The top working surface of
the automatic surface unit solid
disk element has a protective
coating which
must be hardened
before using the element for the
first time. To harden this coating,
the element should be heated
without a pan for approximately
5 minutes at HI setting.
Otherwise the coating will stick
to the pan.
There will be some smoke and
odor; this is normal. It is non-
toxic and completely
harrrdess.
Heating of the element will
change the staifless steel element
trim rings and temperature
sensor to a gold color.
THE ELEMENT PROTEmIVE
COATING MUST BE HARDENED
TO HELP PR~E~ THE ELEMENT
OVER ITS LIFE.
● Solid disk elements do N~ glow
red, even at HI setting.
. There is retained heat in the
element. On
boilovers, wait for
element to cool before cleaning
element area.
c Solid disk element cooking takes
you a step closer to easier cleanup,
because the cooking surface is
sealed against
spills and there are
no drip pans or burner box to clean.
Automatic Surface Unit
;ontrol
AUTOMATIC SURFACE UNIT
TURN
FRY
This control allows you to pre-select
the desired temperature. To turn
@neralInformation About
the element on, push in and turn
the Automatic Surface Unit
clockwise to fry; counterclockwise
Solid Disk Element
to boil. At the OFF setting there is
a slight niche.
The fixed solid disk automatic
The automatic element senses the
electronic Sensi-Temp II’M surface
temperature of the pan and regulates
unit senses the temperature of the it according to the setting selected.
pan and regulates it according to the
selected setting. You must use flat
bottomed cookware-not warped,
concave, or convex—when using
this unit. Pans that are not flat can
cause damage to your automatic
surface unit because they do not
make the proper contact.
The use of your solid disk element
is quite similar to an electric coil
surface unit, 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.
When turned on, the automatic
surface unit element always begins
with full power, no matter where
the
did is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and onto maintain the selecti
setting automatically, 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 automatic surface unit element
will not burn food when the correct
setting is selected. For example,
baked beans, chocolate and mashed
potatoes can be
lefi on the element
without scorching or burning. Food
may dehydrate if
lefi on for long
periods of time, but the heat
sensing device will not let
the food
or pan overheat beyond
the setting.
Special Features
The automatic surface unit saves
time and energy by letting you
know when liquid is about to boil.
The unit beeps three times just
before boiling begins so you can
add food or adjust the temperature
setting.
The automatic surface unit also
senses when a pan has just boiled
dry. After a series of rapid beeps
to alert you, it automatically turns
the heat off to protect both the
cooktop and the pan.
15

Solid Disk Element Cooki~ Guide
Suggested Heat Settings
—
Regular Element
Automatic Surface Unit
(Models
JP6fl and JP6~ only)
Food Start at Setting Complete at Setting
Beverages
Cocoa
LOW—heat milk. Cover. WM—finish heating. Bring to a boil at HI. Heat milk at
LO.
Coffee
Percolator-type
Breads
French Toast,
Pancakes,
Grilled Sandwich
Butter
HIGH—bring water to perk.
MED HIGH—preheat
skillet 4-8 minutes.
WM—allow about 5 to 10
minutes to melt.
WM—maintain gentle but
steady perk.
MED HIGH—finish
cooking.
Place coffee in basket and water in pot. To
perk, set at HI. To keep hot, set at
SIM.
Preheat skillet 4 to 5 minutes at 350-450,
add food.
Minimum—allow about 5 to 10 minutes
to melt.
Cereals
Cornmeal, Grits,
Oatmeal
HIGH—cover, bring water
to a boil. WM—add
cereal and finish
timing according to package
directions.
Bring water to a boil at MED, add cereal
and time according to package directions.
Meat, Fish, ~ultry
Bacon
Sausage Patties
Swiss Steak,
Pot Roast, braised
Chicken, fried
HIGH—cook until just
starting to sizzle.
MED HIGH—finish
cooking. Cook on 350-425.
—
Brown meat on 350, then switch to 175 to
200, simmer until tender.
HIGH—melt fat, then brown
4-5 minutes. Add liquid.
HIGH—melt fat, then brown
4-5 minutes, cover.
WM to LOW—simmer until
tender, covered.
WM to LOW—cook until
tender. Brown chicken on 400, switch to 200 to
finish cooking.
Chicken, Shrimp
Deep-fried
Lamb Chops,
Hamburgers,
Link Sausage
Pan Fried
Thin Steaks
HIGH—heat oil.
HIGH—preheat skillet, then
grease lightly.
HIGH—preheat skillet, then
grease lightly.
MED to HIGH—maintain
temperature.
MED to MED
HIGH–
brown meat and cook to
desired doneness.
425 or 450—to heat and maintain
temperature.
Preheat skillet and cook on 300-400.
MED to MED HIGH–
brown meat and cook to
desired doneness.
Preheat skillet and cook on 425-475.
Stewed Chicken,
Corned Beef,
Tongue, etc.—
Simmering
HIGH—bring liquid to
steaming.
WM to LOW—covered,
cook until fork tender.
(Water should
slowly boil.)
For very large amounts,
MED heat maybe needed.
HI—bring a large amount of water to boil,
then switch to 200-350 simmer.
Pastas
Macaroni,
Noodles,
Spaghetti
HIGH—bring salted water
to a
boil in a covered
utensil, add pasta slowly
so boiling does not stop.
MED HIGH—maintain a
rolling boil, cook until
tender. For large amounts,
MAX may be needed to
keep water at rolling boil
throughout entire cooking
time.
HI—bring a large amount of water to boil,
add pasta and continue cooking on HI.
300-Place oil and popcorn in pan, cover
and cook until it stops popping.
Popcorn HIGH—heat, until popcorn
starts to pop.
LOW—finish popping.
16

S~ested Heat Settings
Automatic Surface Unit
(Models JP6n and JP6~ only)
Add rice to water, cover, cook on LO
according to package directions.
WM to SIM—allow about 10 to E minutes
to melt through.
Regular Element
Food
Rice
Start at Setting
CompleIe-at Setting
HIGH—cover, bring water WM to LOW—cover, finish
to a boil. timing according to
package directions.
WM to LOW—allow about
10 to 15 minutes to melt
through, stir to smooth.
LOW—cook. Follow recipe.
Chocolate
Desserts
Candy
Pudding and
Pie Filling LOW—cook according to
package directions. Place ingredients in pan and cook following
package directions on LO.
Heat water and eggs on LO, cook 3 to 4
minutes for soft-cooked eggs, or 20 to 25
minutes for hard-cooked eggs.
Eggs
Cooked-in-Shell HIGH—bring water and
eggs to a boil.
OFF–time accordingly,
for soft-cooked 3 to 4
minutes or hard-cooked
20 to 25 minutes.
Fried, Scrambled
HIGH—melt butter,
add eggs. WM—stirring
to desired
doneness. Melt butter on 275, then add eggs.
Poached HIGH—bring water to boil,
add eggs. WM—finish cooking.
Boil water on HI, add eggs, reduce heat,
cook 3 to 5 minutes.
Sauces
Soup, Stews
HIGH—melt fat. LOW—finishcooking.
HIGH—heat up liquid. WM—simmer.
HIGH—cover, bring salted LOW—cook 10-30 minutes,
water to a boil.
depending on tenderness of
vegetable.
HIGH—cover, bring salted LOW—cook according to
water and vegetables to a time on package.
boil.
HIGH—preheat skillet and
LOW—cook until desired
oil or fat. tenderness is reached.
Melt fat and cook on SIM.
Heat and simmer on SIM.
Place fresh vegetables in pan with water,
cover and cook on LO.
Place frozen vegetables in pan with water,
cover and cook at MED.
Preheat skillet and oil at 375, add food and
cook until tender.
Vegetables
Fresh
Frozen
Fried
HIGH—heat oil.
MED to HIGH—maintain
temperature.
LOW to MED—finish
timing as directed on
package.
Deep-Fat Frying Heat
oil and fry food at 425-450. To monitor
temperature, use a deep-fry thermometer.
Bring water to boil and cook at MED to HI.
In-Pouch HIGH—cover, bring water
to a boil.
Saute HIGH—heat oil or melt
butter; add vegetables.
LOW to MED—cook until
desired doneness is
reached.
Heat oil or melt butter on 200 to 250, then
cook vegetables to desired doneness.
NOTE: Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.
17

Grill Module
See Grill Cooking Guide on
Grill
page 20.
Jar
You can enjoy delicious grilled
food year ‘round, prepared in the
convenience of your own kitchen.
Separate heating elements can
be set at different temperatures,
allowing you to use half the cooking
surface to grill meat and the other
half to prepare potatoes or other
vegetables, for a complete meal.
How to Insert the Grill
Step 1: Make sure grease collector
jar is in place beneath the cooktop.
Step 2: Fit reflector pan in cooktop.
Step 3: Make sure all controls are
turned to OFF. Hold heating unit
with terminals facing side of the
cooktop and level with the surface.
Insert terminals into cooktop
receptacle as far as they will go.
(Do not force). Heating unit
support should rest on ledge
of the reflector pan.
How to Set Grill Controls
The control knob must be pushed
in to turn; this prevents heating unit
from being turned on accidentally.
Push the knob in only when it is in
the OFF position. When the knob
is in any other position, it can be
turned without pushing it in.
Front and rear units of the grill
heating unit are controlled separately.
Heat only half the grill surface for
cooking small portions; or set each
half at
~ different temperature for
cooting different types of foods.
Grill settings marked on control
panel are GRILL MED and
GRILL HIGH.
Step 4: Place the grill grate on the
reflector pan over the heating unit.
Grate should be seated properly on
reflector pan.
Removing Grill Element
When removing the parts of the
grill module to clean, be sure all
switches are in the OFF position
and unit is cool. Remove the grill
grate and then slide the heating
unit to the side until unplugged.
Remove reflector pan. Empty
grease collector jar when cool.
Be sure to replace jar.
Push in control knob depending
on which side of cooktop grill
module is used. The
right front
and right rear control knobs control
the
grfil when module is on the
right side. The
left front and left
rear
control knobs operate grill
when grill module is on left side
)f Cooktop.
OFF OFF
L:@~;;L ;@J,,
ED
MEO MED
FRONT)G,IDO,, REAR “GH
Turn knobs to the heat setting
you want. The FRONT knob
controls the front half of the grill;
the REAR knob controls the rear
half of the grill, providing
maximum cooking flexibility.
The slots in the pan permit grease to
drain into jar. Keep
slots open at
all times.
18

Grill ~ps
Grill
Questions and hwrs
● Do not leave grill unattended
while in use.
● Be sure to preheat according to
cooking guide.
● Occasionally rearrange foods on
the grill, to prevent sticking and
provide better browning.
● Remove grease from grease
collector jar after each use, to avoid
spillovers.
● Trim fat from meats before
placing on grill. This will reduce
smoking and lessen grease buildup
in the grease collector jar. The
trimmings may be rubbed on the
hot grate to help prevent sticking.
● Grates should be oiled or sprayed
with a nonstick coating before
cooking to prevent sticking. Remove
the grate before spraying, and spray
only while cool. Spraying directly
onto a hot grill may cause a fire.
● Make sure grease collector jar
and reflector pan are clean and in
place before using grill.
● 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.
. When cooking foods of various
sizes and thicknesses, start larger
or thicker pieces first, add quicker-
cooking smaller pieces later. Press
meat
lighdy 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 wfl He flat.
● If your cooktop is being operated
on low power (voltage), foods may
be lighter brown than expected. A
longer preheating and grill time
may be necessary to achieve the
desired results.
● Use the grill module ONLY with
a high air-flow vented hood to carry
away smoke and fumes. Hood
models JV674, JV474 and JW74
will satisfy this requirement.
mat to do if a
flwe-up recurs.
Grilling fat or juicy foods may
cause flame-ups. You should never
leave the kitchen while using
the
grill. It’s important to control
flame-ups so they do not get out
of hand.
TO CONTROL FLA~-UPS
Turn the heat setting to OFF but
leave hood fan ON. 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.
~VER USE WATER ON A
GREASE FN.
Q. I follow the cooking times
suggested, but my foods don’t get
done properly. h there something
wrong with my grill?
A.
Probably not. Sugesti cooking
times should be used only as a
general guide. Variables in food
can change 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
H to 20 minutes of
cooking time for best results.
Q. Can my gfl be switched to the
other side of the cooktop where it
would be more convenient for me?
A.
Your interchangeable cooktop
modules can be used on either the
right or left side of the cooktop.
When inserting or removing a
module, take care not to force the
connection or exert undue pressure
which could damage the electrical
contacts.
Additional grill modules can be
purchased from your
deder, to
double your grill capacity.
● Allow space between foods when
placing them on the grill. Air needs
to circulate around the food for best
cooking results.
19

Grill Cooti~ Guide
Do not leave cooktop unattended
1. Preheat 5 minutes on HIGH
2. Before cooting steak, slash fat –
during “preheat” (knobs turned
before cooting (except for rare around edges to prevent curling of
to HIGH) or anvtime the knobs steah and hamburgers ureheat 10 meat.
are turned to H~GH with food on
minutes). Turn to s~ttin~ on guide
the grill.
for your particular food. 3.
Su~estedcooting times should be
usd ody as a guide, since variables
in food can
ch~nge cooting times.
Food Suggested Setting Cook Time Comments
II I
Std Rare: HIGH 5-7 minutes per side Preheat grill 10 minutes for rare.
% “-l%” thick Medium: 6-8 minutes
uer side
Well:
Steak
Rare: HIGH
ll~~f-2,, hick
Medium:
Well:
Ground Steak or
Hamburgers
3
A
” thick
Chicken
Ham Slices
(Precooked) 1“ thick
Hot Dogs
Pork Chops
Spareribs
bmb Cbops
Salmon Steaks
1“ thick
I
Rare: HIGH
Medium:
Well:
cut-up
MED
Pieces:
Quarters:
MED
Halves: MED
MED
HIGH
MED
MED
MED
MED
MED
=ausage Links
MED
8-10 minutes-per side
9-11 minutes per side Preheat grill 10 minutes for rare.
13-B minutes per side
Reduce to MED for well done.
20-23 minutes per side
I
6-8 minutes per side Preheat grill 10 minutes for rare.
8-10 minutes oer side
11-12 minutes-per side
45-60 minutes (total) Turn over frequently and if desired baste with
sauce last 10 to 15 minutes.
1 hr. to 1 hr. 10 minutes (total)
1 hr. to 1 hr. 25 minutes
(toti)
10 minutes per side
Break joint bones. Place skin side down. Turn
over every 15 minutes and baste frequently as
desired. Wing-breast quarters take longer than
thigh-leg quarters.
Break joint bones. Place skin side down on
preheated grill.
~rn over and baste frequently
as desired.
—
8-9 minutes (toti)
I Turn frequently.
15-18 minutes per side
40-50 minutes (total)
Parboil 5 minutes before grilling. Rearrange
and turn over frequently. Baste with sauce last
10 minutes as desired. Very meaty ribs may
take about 10 minutes longer.
20-22 minutes per side
15-20 minutes per side With a sharp knife or scissors, cut lengthwise the
undershe~ into the mat almost through to outer
shell. Spread tail apart to expose meat while
grilling. Loosen meat but leave in shell. Spray
grates with nonstick coating before prehating.
8-10 minutes per side Brush with melted butter.
I
I
10-12 minutes per side
Use bratwurst, kielbasa or smoked Polish
sausage.
—
20