GE JP680L Training manual

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Contents
Appliance Registration 2
Canning Tips 10
Care and Cleaning 12
Control Settings 6
Cookware 7
Energy Saving Tips 4
Features 5
Installation Instructions 14,15
Model and Serial Numbers 2
Problem Solver 13
Repair Service 13
Safety Instructions 3,4
Surface Cooking Guide %9
Warranty Back Cover
Modek~680L
JP681L
GEAp@iiMIctM

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 Affhirs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’llfind them on alabel on the
underside of the counter unit.
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
If youreceived
adamaged cooktop...
Immediately contact the dealer (or
builder) that sold you the cooktop.
Savetime and money.
Before yourequest
service...
Check the Problem Solver on
page 13.It lists causes of minor
operating problems that you can
correct yourself.
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your cooktop.
...’
2
i

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
QLTsethis appliance only for its
intended use as described in this
manual.
●Be sure your appliance is
properly installed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
~Don’t attempt to repair
or replace any part of your
cooktop unless it is specifically
recommended in this book. AU
other servicing should be referred
to aqualified technician.
●Before performing any
service, DISCONNECT THE
COOICI’OP POWER SUPPLY
AT THE HOUSEHOLD
DIS’I’RIBUTION PNEL
BY REMOVING THE FUSE
OR SVVITCHLNGOFI? THE
CIRCUIT BREAKER.
●Do not kwe children alone—
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
QDon’t allow anyone to climb,
stand or hang on the cooktop.
●CA~ION: ITEMS OF
INTEREST ‘IX)CHILDREN
SHOULD NH’ BE S’IORED
IN CABINETS ABOVE A
COOICKIP-CHILDREN
CIJMBXNG ON THE
COOKTX)P ‘IX)REACH
ITEMS COULD BE
SERIOUSLY INJURED.
QNever wear ioose-fitting or
hanging garments while using
the appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe bums.
●Use only dry pot holders—
moist or damp pot holders on
hot surfaces may result in bums
from steam. Do not let pot holders
touch hot heating elements. Do
not use atowel or other bulky
cloth in place of apot holder.
●Never use your appliance for
warming or heating the room.
●Do not store flammable
materials near cooking
elements.
●Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
●Do not let cooking grease
or other flammable materials
accumulate on the cooktop.
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
●Do not cook on abroken glass
cooktop. Spillovers or cleaning
solution may penetrate abroken
coolctop and create arisk of
electrical shock. Contact a
qualified technician immediately
should your cooktop become
broken.
●Do not touch heating elements.
These suri%cesmaybe hot enough
to bum even though they are
dark in color. During and after
use, do not touch, or let clothing
or other flammable materials
contact cooking elements or
areas nearby cooking elements;
first allow sufficient cooling time.
Potentially hot surfaces include
the cooktop and areas facing the
Cooktop. 3
●When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat.
●Use proper pan size-This
appliance is equipped with one
or more cooking elements of
different size. Select cookware
having flat bottoms large enough
to cover the cooking element.
The use of undersized cookware
will expose aportion of the
cooking element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
sNever leave cooking elements
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
cDon’t assume that you know
how to operate all parts of the
cooktop. Some features may
work differently from those on
your previous cooktop.
●Clean cooktop with caution.
If awet sponge or cloth is used
to wipe spills on ahot cooking
area, be careful to avoid steam
bum. Some cleansers can
produce noxious fimes if
applied to ahot surface.
●Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for cooktop service;
others may break because of the
sudden change in temperature.
(See “Cookware Tips” on page 7
for suggestions.)
(continued on n.m page)
*

IMPOKIANTSAFETY
INSTRUCTIONS Energy-Sa* !IIps
(continued)
●Tom inimize the possibility of
burns, ignition of flammable
materials, and spillage, the
handle of acontainer should be
turned toward the center of the
cooktop without extending over
nearby cooking elements.
●Always turn control knob to
OFF before removing
cookware.
●Keep an eye on foods being
fkied at Maximum or Medium
High heats.
●Use of decorative metal
covers on cooking elements is
not recommended. If acovered
element is turned on, element
burnout could result.
●When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●Fbods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh fbods
can cause hot fat to bubble up
and over sides of pan.
●Use little fat for effixtive
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
●If acombination of oils or
fats will be used in frying, stir
together before heating, or as tits
melt slowly.
sAlways heat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible to prevent
overheating fiitbeyond the
smoking point.
SAW THESE
INSTRUCTIONS
●Use cookware of medium weight
aluminum, with tight-fitting covers. -
and flat bottoms which completely
cover the heated portion of the
cooking element.
cCook fresh vegetables with a
minimum amount of water in a
covered pan.
sWatch foods when bringing them
quickly to cooking temperatures at
Maximum 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 cooking element
OFF before removing cookware.
●Use correct heat for cooking task:
HI—for rapid boil (if time allows,
do not use HI heat to stan ).
MEDIUM HI (5-6)—quick
browning.
MED—s1ow frying.
WARM (2-3P—finish cooking most
quantities. simmer—double boiler
heat, finish cooking, and special
for small quantities.
LO—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.
.Have pan on the element. ready to
cook, before the heat is turned on.

CooktopFeatures
1.
2.
3.
4.
\
o
.&l
.
1
controls for solid disk elements.
[ndicating lights for solid disk
demerits.
Regular solid disk elements.
$ensi-TempT” solid disk elements.
I’empered glass top.
JP680L (208 volt model)
JP681L
SolidDiskElements
BeforeUsingyour Cooktop
for the First Time
The top working surfhce of solid
disk elements have uprotective
coating which must be hardened
before using the elements for the
tirst time. T()harden this coating,
the solid disk elements should be
heated without apan for ashort
period of time (regular elements
at HI setting and Sensi-Temp
elements at highest setting for 3
to 5minutes).
There will be some smoke and
odor: this is normal. Heating of
the solid disk element will
change the stainless steel trim
rings to agold color.
THE SOLID DISK ELEMENT
PROTECTIVE COATING MUST BE
HARDENED TO HELP PR(YI’ECT
THE ELEMENT OVER ITS LIFE.
General Information
About Solid Disk Elements
Using asolid disk element is quite
similar to using an electric coil,
with which you probably arc
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 N~
glow red, even at the highest heat
setting.
●Solid disk elements reach
temperature alittle 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 residual heat depends on
the quantity and type of food, the
material and thickness of the pan
and the setting used for cooking.
5
cThe red dot in the center of
the solid disk elements imiicatcs
built-in temperature Iimitcrs that
automatically reduce the hcm if u
pan boils dry, if the element is
turned on without ti ptin or if the
pan is not making enough contact
with the surtiice of the clement.
The red dots will wear off with usc
without affecting the performance
of the elements.
●There isretained heat in the clement.
On boilovers, w~it for element to
cool before cleaninc element area.
●Solid disk element cooking takes
you astep closer to easier cleanup.
because the cooking surface is
sealed against spills and there are
no drip bowls and no 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.
i

Controls
Infinite Heat Controls
Guide for Using Heats
HI–Bring water to boil.
MEDIUM HI (5-6) —F~st fry, pan
broil: maintain fast boil on large
amount of food.
MED—Saute and brown; maintain
slow boil cm large amount of food.
WARM (2-3)—Cook after starting
at HI; cook with little water in
covered pan.
L()—Steam rice, cereal: maintain
serving temperature of most foods.
NOTE:
1. At HI or MEDIUM HI (5-6).
never leave food unattended.
Boilovers cause smoking: greasy
spillovcrs may catch fire.
2. At LO or WARM (Z-3). melt
chocolate, butter on small element.
Sensi-TempTMControls How to Set the Controls “
This control allows you to pre-
select the desired temperature. To
turn the element ON, push in and
turn the knob counterclockwise.
You will feel a“click” at the OFF
position.
The automatic solid disk element
senses the tempemture of the cooking
container and regulates it according
to the setting selected.
When turned on, the Scnsi-Temp
element always begins with full
power, no matter where the knob
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
minimum the element begins on
full power until the selected heat
setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
without scorching or burning. Food
may dehydrate if left on but the heat
sensing device will not let the food
or pan overheat beyond the setting.
Cooktop temperatures increase
with the number of elements that
are on. With 3or 4elements turned
on, surface temperatures are high,
so be careful when touching the
cooktop.
1=/v
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. W’hen
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.

SolidDiskElementCookwareTips
For cooking on solid disk
elements, the use of appropriate
cookware is very important.
sAluminum cookware conducts
heat faster than other metals.
cCast 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.
cDo not use awire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
●Good pans have athick. flat
bottom which absorbs the heat from
the element. The thick, Mbottom
provides good heat distribution
from the element to the food. This
cooking process requires Iittlc
wdtcr, fat or electricity.
●Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the clement. The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
watt r.
I?ms with uneven bottoms are not
suitable.
sDon’t use pans with rounded
bottoms. They don’t have enough
contact with the solid disk element
to cook properly.
●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. Adamp cloth is sufficient
to remove the spill. P~ns should not
overhang more than 1inch beyond
the clement.
●To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with awell-fitted
lid to avoid evaporation loss, arid
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 onlv drv Dans on the solid
disk eleme~t. Do’not place lids on
the element, particularly wet lids.
●Some special cooking procedures
require specific cookware such M
pressure cookers, deep tit tiyrs.
etc. All cookware must have tltit
bottoms and be the correct size. The
cookware should also be cmercd.
if applicable to the cooking pr(ux.
.Except in pressure cooking
with w~ter and water bath canning.
canning pots should not extend nx~rc
than 1inch beyond the surfxe of a
solid disk clement 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 10for further information.
To check how apan will perform onasolid disk element:
1. Put 1inch of water into the pan. confirms agood heat transfer and
2. Bring water to aboil and agood pot.
observe the pattern of the bubbles 4. Bubbles localized in only a
as the water comes to aboil. portion of the bottom indicate
3. Auniform pattern of bubbles uneven contact of the pan to the
across the bottom of the pan element, uneven heat transfer.
and an unsuitable pot.
7

Surface CookingGuide
Suggested Heat Settings
IRegular Element
Food Start at Setting Complete at Setting Sensi-Temp’” Element
Beverages
Cocoa 2-3—heat milk. Cover. LO—finish heating. Bring to aboil at 250. Heat milk at 200.
Coffee
Percolator-type HI–bring water to perk, LO–maintain gentle but
steady perk. Place coffee in basket and water in pot. To
perk. set at 275. To keep hot, set at 175.
Breads
French Toast,
Pancakes.
Grilled Sandwich
S–preheat skillet 4-8
minutes. 5—finish cooking. Preheat skillet 4to 5minutes at 350-450.
add food.
Butter LO–allow about 5to 10
minutes to melt. Minimum—allow about 5to 10minutes
to melt.
Cereals
Cornmeal, Grits,
Oatmeal HI—cover, bring w~tcr
to aboil. LO-2—add cereal und finish
timing according to package
directions.
5-6—finish cooking,
LO-3 —sinlmcr until tender,
covcrcd.
LO-3 —uook until tender.
,MED to HI—maintain
temperature.
Bring w~ter to aboil tit 225, add cereal and
time according to package directions.
i$leat. Fish, Poultry
Bacon
Sausage Putties HI—cotJk until just starting to Slzzlc. Cook on 350-425.
Brown nwa[ on 350, then switch to 175[()
200,”~inlmcr until tender.
Brown chicken on 400. switch to 2(X)to
tinish cooking.
425-475—(0 heat and maintain tcmpcraturc,
Swiss Steak.
Pot Roast, braiwi HI—melt fat. then brown
4-5 minutes. Add liquid.
Chichcn, I’ricd HI—melt ftit. then brown
4-5 mlnutcs. cover.
HI—hctit oil.Chicken, Shrimp
Deep-fried
Lamb Chops,
Hamburgers,
Link Sausage
H1—preheat skillet, then
grease lightly. MED-5—brown meat and cook to desired doneness. Preheat skillet and cook on 300-400.
Pan Fried Thin Steaks HI–preheat skillet. then
gmasc lightly. MED-5—brown meat and
cook to ciesircd doneness. Preheat skillet and cook on 425-475.
Stewed Chiclwn.
Corned Beef.
Tongue. etc.—
Simmering
HI—bring liquid to
steaming. LO-3—covered. cook until
fork tender. (Water shouid
slowly boil. )For very large
amounts iMED heat may be
needed.
475—bring alarge amount of water to boil.
then switch to 200-350 simmer.
Pastas
Macaroni.
Noodles.
Spaghetti
HI—bring salted water
to aboil in acovered
utensil. add pasta slowly
so boiling does not stop.
6-HI—maintain arolling
boil, cook until tender. For
large amounts. HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
475—bring alarge amount of water to boll.
add pasta and cook on 350.
300-Place oil and popcorn in pan. cover
and cook until it stops popping.
Popcorn HI—heat. until popcorn
starts to pop. 2-3—finish popping.
8
I

Suggested Heat Settings
Regular Element
Food Start at Setting Complete at Setting
Rice HI—cover, bring water to LO-2—cover, finish timing
aboil. according to package
directions.
Sensi-Temp’MElement
Add rice to water, cover, cook on 200
according to package directions.
Chocolate LO-2—allow about 10to 15
minutes to melt through,
stir to smooth.
Minimum-150–allow about 10to 15
minutes to melt through.
Desserts
Candy 2-3—cook. Follow recipe.
Pudding and ~_3—cook according to
Pie Filling package directions. Place ingredients in pan and cook tbliowlng
package directions on 200.
Eggs
Cooked-in-Shell HI—bring water and e~s to
aboil. OFF—time accordingly,
for soft-cooked 3to 4
minutes or hard-cooked
15to 20 minutes.
Heat water on 200. cook 22 to 24 minutes
LO—stirring to desired
doneness.
LO—finish cooking.
Melt butter on 275, then add eggs.
Fried, Scrambled HI—melt huttcr. add Ceggs.
Poachtxl HI-–bring w~ter to boil+
add Ctzgs. Heat water on 250. xid eggs. cook 3tt) 5 minutes.
Melt Fatand cook on 200.
Heat and simmer (>n200.”
sauces IHI—melt fat. I2-3 —tinish cooking.
hip, stCW’S H1–heat up liquid. LO—simmer.
Vegetables
Fresh HI–cover. bring stilted ?-3—-cook ]()-30 minutes.
-.
water to abolI. depending on tenderness of
vegetable.
Place fresh vegetables in p:ln with wutcr.
cover and cook on 200.
Place frozen vegetables in pan with wtitcr.
cover and cook at 225.
Frozen HI—co\er, bring salted
water and vegctabics to a
boil.
Fried HI—preheat skillet and oil
or fidt.
Deep-Fat Frying HI–heat oil.
~-3—cook according to time
on package.
~-s—co(,k until &sired
tenderness is reached. Preheat skillet and oil at 275, mid food and
cook until tender.
Heat oil and fry food at 425-475, usc u
candy thermometer to monitor temperature.
MED-HI—maintain
temperature.
Bring water to boil and cook at 225-250.
In-Pouch HI—cover, bring water
to aboil. 3-MED—finish timing as directed on package.
Saute HI—heat oil or melt butter:
add vegetables. 3-MED—cook until desired
doneness is reached. Heat oil or melt butter on 200. then cook
vegetables to desired doneness.
NOTE: Temperature and time are su~ested guidelines only. You may wry them to suit your cooking habits and needs.

Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking, the use of
cookware extending more than
l-inch beyond edge of cooking
element’s trim ring is not
recommended. However, when
canning with water-bath or
pressure canner, larger-diameter
cookware may be used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding the cooking element.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR (YI’HER LARGE DIAMETER
P(XS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce mixtures—
and all types of frying—cook at
temperatures much higher than
boiling w~ter. Such temperatures
could eventually harm cooktop
surfaces surrounding heating units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the cooking element. If
your cooktop or its location does
not allow the canner to be centered
on the cooking element, use
smaller-diameter canners for
good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with the
solid disk element and take too
long to boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manutlacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
aprocess that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your cooktop is being
operated on low power (voltage).
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1) using apressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and that the jars are
sealed completely. When canning
foods in awater bath canner. a
gentle but steady boii must be
maintained continuously for the
required time. When canning foods
in apressure canner, the pressure
must be maintained continuously
for the required time.
Solid disk elements heat up and
cool down more slowly than other
conventional elements. Because
of this difference, after you have
adjusted the controls it is very
important to make sure the
prescribed boil or pressure
levels are maintained for the
required time.
The solid disk elements have
temperature limiters that pre}ent
damage to the cooktop. If the
bottom of your canner is not flat,
the solid disk element can overheat
triggering the temperature limiters
to turn the unit off for atime.
This will stop the boil or reduce
the pressure in the canner.
Since you must make sure
to process the canning jars for
the prescribed time. with no
interruption in processing time.
you cannot can on this cooktop if
your canner is not flat enough.
I