GE JP670 Installation instructions

—
HelpUsHelpyou.
Read This BookCarefully
It is intended to help you operate and
maintainyour n8wCooktop properly.
Keep it handy for answers to your
questions.
If you don’t understand something or
n88d more help, write (include your phone
number):
ConsumerAffairs
GeneralElectric Company
Appliance Park
Louisville,KY 40225
Write Down the Model and
Serial Numbers
Your Cooktop has anameplate on which
is stamped the model and serial numbers.
Locate nameplate under reflector pan of
right rearsurface unit.
These numbers are also on the Consumer
Product Ownership Registration Card
that came with your Cooktop. Before
sending in this card, please write these
numbershere:
ModelNo.
Serial No.
Use these numbers in any correspon-
dence or service calls concerning your
Cooktop.
tintents
Surface Cooking
Surface Units, Control . . . . ..t . . . . . ...5
Cooking Heats—How to Use. . . . . . . ...5
CookingUtensils—
MaterialsandSizes. . . . . . . .. . . . . ...6
CookingChart....................6. ~
Canningand FryingTips....t ........8
UsingYourNewGrill/Griddle.. . . . ...9-11
How ToCare ForYourCooktop
Energy Saving Tips .................?
Surface Units, Plug ln. ., . . . . . . . . . . ..lZ
Care of Your Cooktop............l2.l3
Cleaning Charts, Parts, Ail Finishes. ...13
General
Safety instructions ............... +2.3 _
Features ..................+..... ..4 ~
If YouNeed Service ..’. . . . . . . . . . . . ...14
The Problem Solver................14
Warranty..................Back Cover a
If YouReceived a
Damaged Cooktop,
Immediately contact the dealer (or
builder) that sold your the Cooktop.
SaveTime and Money.
Before you request service. . .
Checkthe ProblemSolveron page 14.Itlists
causesof minoroperating problemsthat you
can correct yourself.
EnergySavingTips
@Usecooking utensils of medium weight
aluminum, tight-fitting covers, and flat bot-
toms which completely cover the heated
portion of the surface unit.
@Watchfoods 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 with surface cooking
whenever possible. For example, when
cooking eggs in the shell, bring water to
—boil, then turn to OFF position to complete
the cooking.
@Cook fresh vegetables with aminimum
amount of water in acovered pan.
@Alwaysturn surface unit OFF before
removing utensil.
OUse correct heat for cooking task. . .
HIGH heatsto start cooking (if time allows,
do not use HIGH heat to start), MEDIUM
HIGH—quick brownings, MEDIUM—SIOW
frying, LOW—finish cooking most quanti-
ties, WARM—double boiler heat, finish
cooking, and special for small quantities. e
oWhen boiling water for tea or coffee,
heat only the amount needed. It is not eco-
nomical to boil acontainer full of water for e
only one or two cups.
1

~l~PQRTA~TSAFETYINSTRUCTIONS
Readallinstmctions-beforeusingthisappliance.
When usingelectricalappi’iancesbasic
safetyprecautionsshould be followed,
includingthe following: ..
@Use this appJiank6.only for its
intended use as. described in this
..
~manual. ,--
*Be sure your applianca,is properly
installed.and grburided by a-”qualified
.technician in accordance;with the p[Q-
vided installation jostruCtfOflS., - ,;
-’ ~Don’t attempt“-to-r.epair~~r replace
any part of your .tiogktop-,ufilessit is
specificallyrecomrne,ndedin-thisbook.
__ Allother servicing shouldbereferredto
aqualified technician:’.- . . >~
“&Beforeperforming-anyserviqe,-.DIS-
o
*Use onlydry potholders-moistor
damp potholderson hot sti~acesmay
result-inburns frdm steam.Do not let
potholderstQuchhotheatingelements.
Do not useatowel”orotherbulkycloth.
Q“Keephooqyrid,g~~ filtek ‘cle~n
to maintaingoOdventin~-.and:t6--tiv6id
greasefires.-- .,-: ~~. .
0D-o not let cookitiggreaseor other
flammablematerlals:accurnulateonthe
..
Cooktop. .-’ ,-’-.. ‘:.,
*Do not use“Wateron grease-fires.
CONNECt THE C00KT6P, POWER’.
SUPPLY AT THE HOUSEHOLD DIS:. Neverpickupa flamingp=n:_Smother
flatilngpan@p:$urfaceunitbycoveting
TRIBUTION- PANEL -BY REMOVING
THE FUSE OR-SWITCHING OFF‘THE =pancotipletely-:.with-.weil’ fittlpg:lld~
CIRCUIT BREAKER. ‘ ‘ ~~ coo~e’sh+t”~rflat8ra~,,,Flamlng,g~&e
~out~dea“pan‘cabbeput--otitbyc6ver-
oDo not leavechildren;alone-chil- -ingwithbating:soda‘b~i~.gvai~able,a
dren should not be le~~.alone ok unat- -multi-purposedry:chernimlorfoam.
tended in area whereappliance is in ,,
@Do “not~.~ouch-hea~ingelerne-nts.
use. They should never be allowed to These surfacesmay be-hot enough to
sitorstandon anypartoftheappliance. burneventhough-theyaredarkin color.
@Don’tallowanyoneto climb,stand ‘- Dufing:afid aft6r use,do not touch; or
orhangonthecooktop.‘ .‘ letclothing‘oi;.other.flamtiablernater-
eCAUTION: DO NOT STORE ITEMS ials-contact”-stiflace-.units, or. areas
OFINTEREST~CHILDRENINCABl- -nearby-’su”rface--tiriits; ‘allow sufficient
NETS ABOVE ACOOKTOP—CHIL-
DRENCLIMBiNGON’THECOOKTQP
TO REACHITEMS COULD BE SER-
IOUSLYINJURED. ,
@Wearproperclothing.Loose fitting
or hanging garmentsshould never bet
worn while usingthe appliance. Flam-
mable material could be ignited if
brought in contact with hot heating
elementsand maycausesevereburns.
2
timefor cooling,first. .-.
Potentially hbt-surfaces’ include the
cooktopand arpasfacingthe cooktop.
@WheneQokinQporkfollowou-rdirec-
tionsexactlyand-alwayscookthe meat
to at least17~. Thisassuresthat,inthe
remote-possibilitythat trich-inamay be
presentin.themeat,itw~llbe killedand
meatwill be safeto eat.
.

IMPORTANTSAFETYINSTRUCTIONS
—
[continued)
SutiaceCookingunits:
*UseProper PanS~z-This appliance
is equipped with one or more surface
units of different size. Select utensils
having flat bottoms large enough to
coverthesurfaceunit heatinge[ernent’
The use of undersized utensils will
exposeaportionofthe heatingelement
todirect&ontactand may resultinigni-
tion of clothing.Proper relationshipof
utensil to burner will also improve
efficiency.
@Neverleaves,urfaceuni$sunattended
at highheatsettings.Soilovercauses
smoking and greasyspilloversthatmay
catchon fire.
@Be sure reflector pans and vent
ductsare not coveredand are in place.
Their absence during cooking could
damagecooktoppartsand wiring’
@Don’tusealuminumfoiltolinereflwa
torpansoranywhereinthe ovenexcept
asdescribedinthisbook. Misusecould
resultinashock,firehazard,ordamage
to the cooktop.
*Only certain type$ of glass, glass/
ceramic,ceramic,earthenware,orother
-- glazedcontainersaresuitableforcook-
top service;others may break because
of the sudden change in temperature
(SeeSectionon “SurfaceCooking”for
suggestions.)
@To minimizeburns,ignitionof flam-
mablematerials,andspillage;thehandle
of acontainershould be positionedso
thatitisturnedtowardthe centerofthe
cooktopwithoutextendingovernearby
surfaceunits.
*Don’t immerseor soak removable
surfaceunits. Don’t put them in a
dishwasher.
-.——.-
@Always turnSutiace unittoOFF
beforer~movingutensil.
@Keepan eye on foods being friedat
HIGH or MEDIUM HIGH heats.
*To avoidthe pa~lbili~ of aburaor
eiectrlzshock,aiWa~$ Mcertain that
thecontrolsforailsurfaceuniisarea?
OFF posiiiQnand all coils are cool
beforeattemptingtoremovetheunit.
@Whenflamingfaodsunderthehood,
$Mrnthe fanoff,The fan,if operaling,
mayspreadtheflame.
*F&ds furfryingshouldb~asdryas
possible.Frost on frozen foods or
moistureon fresh foods can cause hot
fatto bubbleup and oversidesof pan.
*Use littlefat for effectiveshallowor
deep-fat fryin~,-Fillingthe pan too full
offat cancausespilloverswhen food Is
added.
@[facombinationof oilsor fatswillbe
usedinfrying,stirtogetherbeforeheat-
ing,or asfatsmeltslowly.
*Alwaysheatfatslowly,andwatchas
it heats.
@Usedeepfatthermometerwhenever
possible to prevent over-heating fat
beyondthe smokingpoint.
SAVETHESE
1NSTRUCTIONS

COOKTOP
PLUG-INSURFACEUNITS.Rightfront unit is
otherthreeunitsare6-inchsize.
CONTROLSfor Piug-inSurfaceUnits.
8-inchsize;
COMBINATIONGRILL/GRIDDLEUNIT.Cooktopshownwith
coveron—COVERMUSTBEREMOVEDBEFORETURNING
HEATINGELEMENTON.Seepage9 for additionalparts
of combinationunit.
CONTROLfor Plug-InCombinationGrill/GriddleUnit.
MASTERINDICATORLIGHT.Lightswhenanysutiaceunit
orthegrill/griddleunit isturnedon. B
4

*
Your surface units and controls am d~igned to give you an infinite choice of heat settings.
At both OFF and HI positions, there is aslight nicheso control “clicks”at these positions;
“click”on HI marks the highestsetting;the lowestsettingis siightlybelowthe word LOW+A
slightturn of the control adjusts the heat up and down, depending on your needs. In aquiet
kitchen,you may hear slight“clicking”soundsduring cooking,indicatingheat settingsselected
are beingmaintained.
How To
Grmp control
knobandpush
down...
Set YourSurfaceUnit Controls
Controlmustbe pusheddownto set ody
positionotherthanOFF,it maybe rotated
STEP 2:
Mn eitherclmk-
wiseorcounter-
clockwisetodesired
heatsetting.
fromOFF position.Whencontrolis in any
withoutpushingdown.
CookingGuidefor UsingHeats
Hl— Quickstartfor cooking;bringwaterto boil.
MEQHI— Fast fry,panbroil;maintainfastboilonlargeamountof food.
MED— Saut6andbrown;maintainslowbofionlargeamountof food.
MEDLO— Cook afterstartingatHI; cookwithtittlewaterincoveredpan.
LOW— Steamrice,cereal;maintainseting temperatureof mostfoods.
NOTE: 1. At HI, ~D HI neverleave food unattended.Boiloverscause smoking;
greasyspi~oversmaycatch fire.
2. At ~, LOW meltchocolate,butteron smti unit,
5

——-----—
1.
2.
3.
e4.
Utensflsshodd be flat on bottom and should match size of surface unit (large pans on l~ge
units, small panson small unih).
Aluminumutensfisof mediumweightarerecommendedforsurfacecookingbecausethey
hmt evenly and qui~y. Skilleti do agoodjob of browningfoods and saucepans (with tight
fitting lids) are ideal for nutritious cookingwith little water. Use regular,and non-stick tm
finishes. Follow directions given in the Surface Cooking Charton the following pages. Rec-
ommended aluminum utensik were used in testing food for this chart.
Use heat setting no higher than medium or follow manufacturer’s&ctions when using
utensils made of the following materials: cast iron, glass ceramic (pyroceram), and stitiess
steel. Also, some types of enamelware which under certain conditions could melt and fuse to
surface unit when higher hea~ are used. Manufacturersof glass cookingutensils also recom-
mend heata no higher than MED and using awire grid between utensil and electric surface
unit. Obtain grid when utensfl is purchased, or at Housewares Section of most department
stores.
IT IS MOST IMPORTANT FOR GOOD HEAT CONDUCTION THAT UTENSILS
WITH FLAT BOTTOMS BE USED. Special cooking equipment without flat bottoms, .
such as the oriental wok, are not recommended. Life of surface unit can be shortened and
range top can be damaged due to high temperatures required in this type cooking.
——
----- --—----—-.—-— —--—
—- ---—-..... -———
———-— ———-—-—--—
Frifij llSunny Side
Poached
Scrambled
HI—Bring water to boil. Before
adding cereal, switch to
HI —Cover eggs with cool
water. Cover pan and bring to
steaming point switch to
MED—Melt butter. Add eggs
and cover skillet; or do not
cover but baste with fat.
HI—Quickly bring water to
steaming point. Switch to
HI—To heat butter until light
golden color. Switch to
LOW,then stir in cereal.
Finish according to
package directions.
LOW.CookWmin. for soft
eggs, about 15 min. for
hard-cooked.
Continue cooking until white
is “just set”, about 3.5
more minutes.
MED LOor LOW. Carefully add
eggs. Cook uncovered about
5minutes for medium
doneness.
MtD LOor LOW.Add eg
!
mixture, cook stirring odesired
doneness. Remove from heat.
1, Cereals bubble and
expand when cooking.
Use large enough pan
to prevent boilover.
2. For steamed rice, switch
to LOW; cover and cook
25 minutes.
Begin timing when first
wisps of freesteam
come from cover.
Variation: Start heating ~
fat at HI: when melted,
switch to LOW, add eggs.
When bottoms are just set
turn eggs “over easy” to
cook other side.
Egs are easy to handle in
fwde shallow skillet or pan.
Remove with slotted spoon
~r~nncake turner to
Egs continue to set
!.SI ghtly after removing
from heat.
6

Pah Fried (LamD
chops,Thin
St@sks(L+ to Ji
inch), hllnute
Steaks, Namhur.
gers, Franks, etc)
Fried Chicken
Pan Broiled Racon
Water.Cooked
(Chicken, Corned
Beef, Smoked
Pork Shoulder,
Tongue,etc.)
“..
@
PANCAKES
>. Ph$T4 --“
?4acardni ‘
Noodlas
-.Spaghetti, ate.
PRESSURECOOK
H1--Tornelt and heat fat,
Switch to MED}il trr brown Prl
pared chicken pieces. Then
cover skillet, and switch to
Hi—Put slices in single layer
in cold skillet. When just
sizzling, switch to
Hi—Cover meat with water;
cover kettle. When steaming
freely, switch to
MED—To heat ski!let 8.10
minutes. Grease lightly.
HI--To bring to pressure.
When first “iiggle” IS heard,
switch to
H\ —Measure “with your eye’
about ~2-y4 inch water into
Dan, then add salt and Pr@”
pa~ed vegetable..Cover pan,
bring to boll, switch to
Hi—Measure y2-y4 inch watl
Iinto pan. Add salt and frozen
block(s) of vegetables Cover,
bring to steaming point.
Switch to
MED or MED LO.Add meat,
brown and cook to desired
doneness.
LOW, cook until just tender.
Uncover skill@t last few
minutes tocrisp chicken,
MED OR MED LO.Cook, turning
occasionally to desired
doneness.
LOWor MED LO,so water boils
slowly. Cook until fork tender.
Cook pancakes 2.3 mifi. each
sid~, (Allow slightly longer
for thick batter.j
MED or MED LO. Begin timing
food as soonas “ii glcs”
7
begin regularly aga n.
MEDLO,addfaod,Cookto
desiraddoneness. :
MED LOor LOWto cook 10-30
minutes, until just tender.
LOW. Time as directed on
package.
1),Turn franks, szu$age
oiten to cook e+eniy.
2) Cook minute stesks at -- -
MED for 1-2 mini
e:~chside.
Southern s!Y16 chicken—
cook (after browning) 15
min. covered and 10P2O
min. uncover~d.
if desired, cook from
beginning at MED LOheot,
Addsalt or other season.
ing$ before cooking if
meat is uncured.
to surface of pancake~turn
to second side.
1:~ Heat’ shoafd be high
enosshsothatwaterstays
7
at!ro Iing bQii throughout
cQokjngi12.) Usa large
en~u@ pan tQ avoid
boihrver. ~~~~ ,-
1) Use MED for finishing
foods which cook in short
times (about 10 min. or
less), 2) Time carefully to
avoid over-cooking.
NOTE: Some pressure
cooker manufacturers
recommend jiggling of
control at rate of 2-3 per
min.
Two—3 jiggles is an
approximate number; you
may find afew more or
less satisfactory.
Turn m~at or stir
vegetables occasionally
-to, cook and arawn even[y.
1)Coveredpan is best for
cooking; if uncovered,
more water,. MED heat are
needed; timing is longer.
2) Vegetables cooked
to “crisp tender” ar
most nutritious.
Thick compact blocks of
vegetables may need
breaking up and/o
stirring once durin
ing for even donen —
7

Canningshouldbedoneon rangetopody. DONOTCANINOVENORIN MICROWAVE
OVEN.
In surface cookin of foods other than canning, the use of large diameter utensils (e~nding
L
more than l-inch yond edge of trim ring) is not r~mmended. Howeve~,when canning wifi
water-bath or pressure canner, larg~diameter utensils may be used. Th~ is because boiling
water tiperature (even under pressure) are not harmti bmktop surfaces surrounding
h-ting unit.
HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DWM-
ETER UTENSILS FOR BOIHNG OR FRYING ~ODS OTHER THAN WATER. Most
syrup or sauce mixtures-and all ty
rof frying-cook at temperatures much higher than bofling water. Such temperatures co deventually ham cooktop surfaces surrounding heat-
ing units.
OBSERVE FOLLOWING POINTS iN CANNING:
1. Bring water to bofion HIGH heat ,then after botiing has begun, adjust heat to lowest set-
ting to mainti boil (saves energy and best uses surfaceunit).
2. Be sure canner fib over center of surface unit. If your model range does not allow canner to
_kcentered on surface unit, use smaller diameter containers for gwd *g results.
e3. Flat-bottomed mnners give best canning resdts. Be sure bottim of mnner is flat or slight
indentation fits snugly over surface unit. Cannerswith flanged or rippled bottoms (often found
in enamelware) are not recommended.
D=a
RIGHT WRONG
4. When dng, use recipes from reputable sources. Reliable recipes are available from the
manufacturer of your anner, manufacturersof glass jars for canning, such as Ball and Kerr;
and, the United Shtes Department of Agricdture Extension Service.
5. Remember, in followingthe recipes,*g is aprocessthat generates large amounh of
steam. Be careful w~e canning to prevent burns fromsteam or h-t.
NOTE: If your range is being operated on low power (voltage), canning may take longer than
expected, even though directions have been carefully followed. The process may be irn~roved
by: 1) Using apressure canner, and 2) For faster heating oflarge water quantities, begin with
HOT tap water.
@Useminimum amount of fat for effective shallow or deep-fat frying. Ffiling the pan too
fdl of fat can ause spillovers when food is added.
WKeep an eye on foods which fry at high or medium high heats,
@@If acombinationof oilsorfab willbeusedin frying,stirtigetherbeforeheating,or as
fatsmeltslowly.Alwaysheatfatslowly,andwatchfatasit heati.
#Usedeep fat thermometer whenever possible to prevent overheating fat (beyond the
smoking point).
@Foods for frying shouldbeasdryaspossibleonexteriorsurfaces.Frostonfrozenfoods
ormoistureonfreshfoodsmn musehotfattobubbleupandoversidesof pan.
#Keeprangeandventilatinghoodfreefromgreaseaccumdation.
8

TOASSEMBLEEITHER
THEGRILL OR GRlODLE:
1. Placechrome grease pan into hole in
cooktop.
2. Place chrome grill pan in hole in cooktop,
with rectangular cut-out (designed to
accommodate the plug-in element) in front
rightside.
—3. PlaceV-shapedgrillspattershield into
grill pan.
4. Holding plug-in heating element with _
prongsfacingrightfront,guideelementinto
place.Seatelementsupportbarsin guides
rearsurface of chrome grill pan. e
FORGRIDDLE COOKING:
———-
D
0
Laycast aluminum griddle (grease trough to
right side) over heating element.
FORGRILL COOKING:
Laycast aluminum grill over heating element:
9
—

USINGYOURNEW
1. CONDITION OR “SEASON” GRIDDLE
BEFORE F~ST-TIME USE: Before using
your new grid~e, wash it &orougNy in soapy
detergentwaterand dry thoroug~y. Place over
h~ting element (grease trough to right side)
as shown on page 9. Condition or “season”
gridde byapplyingthinlayerof cookingotiover
top surface and heatinggriddle on HIGH set-
ting 10minutes.Gridde is now ready to use.
DO NOT HEAT GRIDDLE AT HIGH SET-
TING FOR LONG PERIODS OF TIME—
YOU ~ULD PERMANENTLY DAMAGE
—
mGRIDDLE.
2. USING GRIDDLE: After 10 minute pre-
heat on HIGH setting, switch to MEDIUM
HIGH or MEDIUM for b-t resulk on almost
Wgriddling.Some general tips are:
A~R GR~DLED FOODS REQU~ING
CRISP EXTERIOR SURFACES, DO PRE-
HEAT GRIDDLE 10 MINUTES. (HIGH
SE~ING)
Foodssuchaspancakes,Frenchtoast,gridded
sandwiches,cube steaks,fishsteaksand harn-
burgemare best cooked on preheatedgriddle.
Grease preheatedgriddle lightly before add-
ing food,
B. FOR GRIDDLED FOODS HIGH IN
NATURAL FAT, such as bacon, ham slice,
chops, etc., START WITH COLD GR~-
DLE As food cooks, rendered fat lubricates
grid~e, preventingsticking.
3. AFTER GRIDDLING: Let gridde cool on
cooktip or protect hands with heavy dry pot-
holdersbeforehandling.To cleanseechart,are
Section.
griddie~ooki~g~h~rt’
.--—
.-.--- —--—- ,:=.-—-
-A. . . .
.-- —- ------ ---- .---— .- -
,= --==,, —-.
:-.“..; ~.---+
Bacon ::;:.:,—-”,
_. ,—_L MED kfi.w!<+
~;;7~;* Brown each side.
.-,..2:;;_;
..
Chops ;.!‘<~~:;
!-.~’-r-.: MED $,..7..,-<.;,,j Brown each side.
~:;;,-:;>::_-~.-..:...-:
“.c- ..<<.,.a..:~!
CubeSteaks :,...;-..., MED ,?>IF=.,,:.
;:-- . .
~.’:<:.:.-.;Preheat griddle?cook until easily flaked.
-.:..-..+
Eggs, Fried >-$...-.-..-,:
.,.~;
.....
.. !,,t: MED LO OR LOW ~“~’;’j Preheat griddle~cook to desired doneness.
.. ,
FishSteaks L,,.. .
..,:., MED LO ~!!->:...-.
,,. ,-..
,.’ Preheat griddle~cook until easily flaked.
,.- -F-.+,.._..
Franks ~-.:..
.. . ...
.’,:
:;-.,, MED .-.-_::. -. Turn to brownevenly.
:,..~: ., .:.-.
FrenchToast ,..-. MED LO ‘..>.
,-. :...’..-.3-\Preheat griddle~cookabout 5to 6min./side.
,.--.::
.-
.\ _..
Hamburgers .—.~-,:
,<,,
.:,.,>.,” MED LO .---
;’‘,___..>, Preheat griddle~cookabout 6to 8min./side.
,: ..- .. .-
Ham Slice !.- MED -.“~--,..-
=~-...
,, ,;=.
,.:-z CookV2”slice about 7min./side.
.. -.3-..,
Pancakes ,, .,. ---,.-=,.
.-. .MED LO ,.?.,-
~.-— Preheat griddie~cook about 1V2min./side.
.-? ‘- ,.:>‘;;
Rolls,Sandwiches . , j ~MED LO . . .
1.-.:..,Preheat griddle~cook each side evenly.
,..- .
Sausage !.-.
.--. :MED LO .,.-..!.JBrowneach side evenly.
:.~
*Preheat 10 minutes at HIGH settins add food then reduce heat as indicated in “Heat Setting’f column.
NOTE: SUGGESTEDCOOKINGTIMES, WHERE GIVEN, SHOULD BE USED ONLY AS AGUIDE SINCE VAR-
IABLES IN FOOD MAY CHANGE COOKING TIMES,
NOTE: IF YOUR RANGE IS BEING OPERATED ON LOW POWER (VOLTAGE) FOODS MAY BE LIGHTER
BROWN THAN EXPECTED. ALONGER PREHEAT AND GRIDDLE TIME MAY BE NECESSARY FOR
YOUR PARTICULARFOODTYPE.