GE JK1000 How to use

Technical Service Guide
March 2013
2013 WALL OVENS
27” Single and double units
30” Single and double units
JK1000 JT1000
JK3000 JT3000 JK3500 JT3500
JK5000 JT5000 JK5500 JT5500
PK7000 PT7050 PK7500 PT7550
PT9050 PT9550

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IMPORTANT SAFETY NOTICE
The information in this presentation is intended for use by individuals possessing
adequate backgrounds of electrical, electronic, & mechanical experience. Any
attempt to repair a major appliance may result in personal injury & property
damage. The manufacturer or seller cannot be responsible for the interpretation
of this information, nor can it assume any liability in connection with its use.
WARNING
To avoid personal injury, disconnect power before servicing this product. If
electrical power is required for diagnosis or test purposes, disconnect the power
immediately after performing the necessary checks.
RECONNECT ALL GROUNDING DEVICES
If grounding wires, screws, straps, clips, nuts, or washers used to complete a path
to ground are removed for service, they must be returned to their original
position & properly fastened.

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Table of contents with links
Intro and features
Cycles
Definitions
Installation
Oven Removal
Doors
Control panels
F-codes
Accessing F-codes - T012
Service modes - T012
Service modes - Machine control
JK1000/JT1000 T09 Control, circuits and troubleshooting
JT5000 T012 Control, circuits and troubleshooting
Machine Control - Circuits and troubleshooting
Components

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2013 WALL OVENS
INTRODUCTION
In 2013 GE is presenting the new versions of 27”
and 30” wall ovens. Featuring larger oven
cavities, smaller height, advanced convection
operation, LED notification lighting and remote
enable, on some of its models. Servicing of
these products has changed very little. Service
modes are available to assist technicians in the
repair of these units.
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Common features:
Panelized cavities - 4.3 cu. ft. 27” – 5.0 cu. ft. 30” - not
serviceable part
Hinge receivers- built into vertical supports - not serviceable
part
Cavity racks- Conventional ribs built into cavity panels
Ladder racks- Rack supports mounted to side panels
Latch assembly - New design, enables door latch pawl to be
unlatched if unit fails in LOCKED mode. Note: a 7” piece of
brazing solder, bent into “L” shape works very well to access
latch pawl. Be sure to put tape on “tool” to prevent scratching
trim.

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Other features:
(some features not on all models)
Dimensions- Smaller height profile to enable units to fit into
cabinet openings previously used by competitors models. Use of
rails for installation in normal GE cabinet dimensions.
Notification lighting- LED light banks between control panel
and upper oven door. Provides quick easy visual confirmation of
heating stages. *Use & Care explanation.
Advanced convection- Variable speed and reversible
convection motor provides more consistent cooking and more
even heating because of the top air flow duct.
Remote Enable- Allows control over some oven functions by
other devices. (e.g. Turning off all oven functions through
smartphone application) *Use & Care explanation.

TO12-glass TO12-glass TO12-tactile
TO12-glass TO12-glass TO12-tactile TO9
PK7500 JK5500
PK7000 JK5000 JK3000 JK1000
Normal
Convection
Lights
27” models front view
JK3500

Machine Machine TO12-glass TO12-tactile
Machine Machine TO12-glass TO12-tactile TO9
PT9550 PT7550 JT5500 JT3500
PT9050 PT7050 JT5000 JT3000 JT1000
Advanced
Convection
Normal
Convection
Lights
30” models front view
Notification
Lights

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Wall Oven Cooking Nomenclature Changes
P _ T 9 5 5 0 S F 1 S S
Brand
J=GE
C= Cafe
P=Profile
Z=Monogram
Configuration
0-4 = Single
5-9=Double
Product Type
T=30”
K= 27”
R=24”
Model Series
1,3,5,7,9
Special
Designator
Color
Designator
Model Year
Engineering
Digit
Color Code
Fuel Type
Blank = Electric
G =Gas
Model series –1 NON self-clean models
Model series –3 SELF-CLEAN with TACTILE controls
Model series –5 SELF-CLEAN with GLASS TOUCH controls
Model series –7 SELF-CLEAN with GLASS TOUCH controls and REMOTE ENABLE* PK only
Model series –9 SELF-CLEAN with GLASS TOUCH controls, ADVANCED CONVECTION,
NOTIFICATION LIGHTS and REMOTE ENABLE

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Cycles
Baking and Roasting Modes
Select a mode for baking and roasting based on the
type and quantity of food you are preparing. When
preparing baked goods such as cakes, cookies, and
pastries always preheat the oven first. Uses a combination
of cycling of elements to maintain oven temps.
Traditional Bake
The traditional bake mode is intended for single rack
cooking. This mode uses heat primarily from the lower
element but also from the upper element to cook food.
Convection Bake with Direct Air *
The Convection Bake mode is intended for single rack
cooking. This mode uses heat from the lower element
and also the upper and rear elements, along with air
movement.
The oven is equipped with AutoRecipe Conversion,
so it is not necessary to convert
the temperature when using this mode. To use this
mode press the Bake pad under Convection, enter
a temperature, and then press Start. Preheating is
generally recommended when using this mode.
Convection Bake Multi Rack mode is intended for
baking on multiple racks at the same time. This mode
uses heat primarily from the rear element but also
heat from the upper and lower elements, along with air
movement from the convection fan to enhance cooking
evenness. Baking time might be slightly longer for multiple racks
than what would be expected for a single rack. To use this mode press
the Bake Multi Rack pad under Convection, enter
a temperature, and then press Start. Always preheat
when using this mode.
Convection Roast with Direct Air *
The Convection Roast mode is intended for roasting
whole cuts of meat on a single rack. This mode uses
heat from the lower, upper, and rear elements along
with air movement directly down from the top of the
oven to improve browning and reduce cooking time. It
is not necessary to convert temperature. Check food
earlier than the recipe suggested time when using this
mode, or use the probe. To use this mode press the
Roast pad under Convection, enter a temperature,
and then press Start. It is not necessary to preheat when using this mode.
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Cycles
Broiling Modes
Always broil with the door closed. The broil element in
this oven is very powerful. Monitor food closely while
broiling. Use caution when broiling on upper rack
positions as placing food closer to the broil element
increases smoking, spattering, and the possibility
of fats igniting. Broiling on rack position 6 is not
recommended.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil element when a
seared surface and rare interior is desired. Thicker
foods and foods that need to be cooked through should
be broiled on a rack position farther from the broiler or
by using Traditional Broil Lo or Convection Broil Lo.
Traditional Broil Hi - 550° (cycling temp)
The Traditional Broil Hi mode uses intense heat from
the upper element to sear foods. Use Broil Hi for
thinner cuts of meat and/or foods you prefer less done
on the interior. To use this mode press the Broil pad
once under Traditional and then press Start. It is not
necessary to preheat when using this mode.
Traditional Broil Lo - 450° (cycling temp)
The Traditional Broil Lo mode uses less intense heat
from the upper element to cook food thoroughly while
also producing surface browning. Use Broil Lo for thicker
cuts of meat and/or foods that you would like cooked all
the way through. To use this mode press the Broil pad
twice under Traditional and then press Start. It is not
necessary to preheat when using this mode.

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Cycles
Convection Broil Hi with Direct Air *
The Convection Broil Hi mode uses intense heat from
the upper element along with air movement directly
down from the top of the oven for improved searing
and browning. To use this mode press the Broil pad
once under Convection and then press Start. For best
results preheat 5 minutes when using this mode.
Convection Broil Lo with Direct Air *
The Convection Broil Lo mode uses less intense heat
from the upper element along with air movement
directly down from the top of the oven. To use this
mode press the Broil pad twice under Convection
and then press Start. For best results preheat 5
minutes when using this mode.
Convection Broil Crisp with Direct Air *
The Convection Broil Crisp mode is intended as a
finishing mode at the end of a cooking cycle to add
surface browning to a dish such as a casserole or a
roast. To use this mode press the Broil pad three
times under Convection and then press Start. Monitor
food closely to prevent over browning.
(*) Feature only found on some models
Proof
Proof mode is designed for rising (fermenting and
proofing) bread dough. Press the Proof pad and then
press Start. Cover dough well to prevent drying out.
Bread will rise more rapidly than at room temperature.
Using a combination of cavity lights and intermittent
convection fan operation.
Warm
Warm mode is designed to keep hot foods hot for up to 3
hours. To use this mode, press the Warm pad then press
Start. Cover foods that need to remain moist and do not
cover foods that should be crisp. Preheating is not required.
Do not use warm to heat cold food other than crisping
crackers, chips or dry cereal. It is also recommended that
food not be kept warm for more than 2 hours.
Probe
Internal food temperature is frequently used as an
indicator of doneness, especially for roasts and poultry.
The Probe mode monitors the internal food temperature
and turns the oven off when the internal food
temperature reaches the programmed temperature.
The temperature probe can only
be used with Traditional Bake, Convection Bake, and
Convection Roast modes.

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CONVECTION FAN OPERATION-
The convection fan runs-
CW in Preheat cycle for Traditional Bake, Convection Bake, Multi-rack Bake, and Roast.
Once pre-heated, it shuts off in Traditional Bake.
It runs CCW the rest of the cycle in Convection Bake, and Convection Roast.
And CW is the steady-state in Multi-rack convection Bake.
The fan motor runs in a CCW direction and is the steady-state of operation in
Convection Broil modes (Hi, Low and Crisp).
For PT7000 and PT9000 series convection cavities:

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Cycles
Steam Clean Mode
Steam clean is intended to clean small spills using water
and a lower cleaning temperature than Self-Clean.
To use the Steam Clean feature, wipe grease and soils
from the oven. Pour one cup of water into the bottom of
the oven. Close the door. Press the Steam Clean pad
and then press Start. The oven door will lock. You can
not open the door during the 30 minute steam clean as
this will decrease the steam clean performance. At the
end of the steam clean cycle the door will unlock. Wipe
out any excess water and any remaining dirt.
On standard clean models. Close the door. Press the Steam Clean pad and
then press Start. Do not open the door during the steam clean as this will
decrease the steam clean performance.
If the unit does not have a separate Steam Clean pad.
Press the Clean pad twice and then press Start. The oven door will lock.
You cannot open the door during the 30 minute steam clean as this will
decrease the steam clean performance.
Self Clean Mode
Self clean uses very high temperatures to clean the oven
interior. The oven door will lock when using this feature.
Before operating the self clean cycle, wipe up grease and
soils from the oven. Remove all items from the oven other
than enameled (dark color) racks. Shiny or silver racks,
the meat probe, and any cookware or other items should
all be removed from the oven before initiating a self clean
cycle. Close the door. Press the Self Clean pad and a
default self-clean time is displayed. The clean time can
be changed to any time between 3:00 and 5:00 hours
by using the number pads to enter a different time and
pressing Start. If you wish to use the default time, press
the Start pad immediately after pressing the Self Clean
pad. The oven will turn off automatically when the self
clean cycle is complete. The door will stay locked until the
oven has cooled down. After the oven has cooled down
wipe any ash out of the oven.
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Definitions
T09 control- Main oven control that is self contained.
All relays and inputs connect to this ERC. Basic –Bake
and Broil functions only, NO self-clean.
T012 control- Main oven control that is self
contained. All relays and inputs connect to this ERC.
More functions than T09, like convection and self-
clean.
Machine control- A separate control board that
contains all relays and communicates with User
interface to control all outputs. Located behind
control panel housing.
ERC- Electronic Range Control - an example would be
the T09,T012 controls.
User Interface- A LOGIC board that interprets
customer input from keypanel.
Daughter board- This is an auxiliary relay board used
to control lower oven functions on units with T012
ERC.
Tactile –Defines the type of input to control, tactile
controls are switches mounted to the front part of
ERC and are covered with an overlay.
GLASS TOUCH- A capacitive glass panel that
transfers key pad touches to ERC or User interface
board. Connected by harness to T012, direct plug into
MACHINE CONTROL board.
Thermal limit switch- These temperature operated
switches provide a safety back-up in case of a
thermal “run-away”. Some will reset when unit
temperature cools down, others are “one-shot” and
will need replacement if they open. Check for cause
of over temp!
FAD- Fan apparency device. In previous models, these
were temperature operated devices that would open
a circuit if area got over temp. Now, units use FAD
boards that monitor cooling fan speeds, the control
will shut down operation if fan speed is not within
valid range. The boards will also log a F96,97,98 or 99
code. Operates like a miniature tachometer.
SWO- Single Wall Oven
DWO- Double Wall Oven
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SWO install instructions wall and under counter

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DWO installation dimensions and rail install
directions

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Pedestal rails- spacers for GE sized cut-out,
rails are not needed for competitors sized cut-out.
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Mounting
screws
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Door removal
The door is very heavy. Be careful when removing and
lifting the door.
Do not lift the door by the handle.
To remove the door:
1. Fully open the door.
2. Pull the hinge locks down toward the door frame, to
the unlocked position. A tool, such as a small flat
blade screwdriver, may be required.
3. Firmly grasp both sides of the door at the top.
4. Close door to the door removal position. The door
should be open approximately 3" with no obstruction
above the door.
5. Lift door up and out until both hinge arms are clear
of the slots.
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30 lbs.