GE Appliances JDC27GP User manual

0
Range
Contents
Aluminum Foil 20 Preheating 5, 17
Appliance Registration 2Roasting/Roasting Guide 18, 19
Canning Tips 9 Shelves 12, 25
Care and Cleaning 22-25 Thermostat Adjustment 24
Clock 14 Problem Solver 26
Consumer Services 27 Safety Instructions 3,4
Energy-SavingTips 5 Surface Cooking 8-11
Features 6, 7 Control Settings 8
Model and Serial Numbers 2 Cooking Guide lo, 11
Oven 12 Cookware Ti_s 10.11
Baking/Baking Guide 15-17 Warranty Back Cover
Broiling/Broiling Guide 20,21
Continuous Cleaning 22
Control Settings 13, 14
Door Removal 23 GE Answer Center
Light; Bulb Replacement 23 800.626.2000
Model JDC27GP
JDS26GP
JDS27GP
GE Appliances

Help us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to your
questions.
If you don't understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You'll find them on a label
underneath the cooktop.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received a
damaged range...
hnmediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the
back of this book.
We're proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details--including
your phone number--to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
,Use this appliance only for its
intended use as described in this
manual.
,Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
,Don't attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
,Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PANEL
3Y REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
,Do not leave 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.
,Don't allow anyone to climb,
stand or hang on the door,
drawer or cooktop. They could
damage the range.
,CAUTION: ITEMS OF
1NTEREST TO CHILDREN
SHOULD NOT BE STORED
1N CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE--CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
,Never wear loose-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 burns.
,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 a towel or
other bulky cloth.
.For your safety, never use
your appliance for warming or
heating the room.
,Do not leave paper products,
cooking utensils, or food in the
oven when not in use. Do not
store flammable materials in an
oven or near the cooktop.
.Do not store or use
combustible materials, gasoline
or other flammable vapors and
liquids in the vicinity of this or
any other appliance.
,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 in or near the
range.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baldng soda
or, if available, a multi-purpose
dry chemical or foam-type fire
extinguisher.
.Do not touch heating elements
or interior surface of oven.
These surfaces may be 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 surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop, areas facing the
cooktop, oven vent opening,
surfaces near the opening,
crevices around the oven door,
the edges of the door window and
metal trim parts above the door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
,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.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
Oven
• Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or eyes.
•Don't heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
•Keep oven vent duct
unobstructed.
.Keep oven free from grease
buildup.
.Place oven shelf in desired
position while oven is cool. If
shelves must be handled when hot,
do not let pot holder contact
heating units in the oven.
.Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of the door
or oven walls.
•Do not use aluminum foil to
line oven bottom or drip pans
except as suggested in manual.
hnproper installation of these
liners may result in electric shock
or fire.
.When using cooking or
roasting bags in oven, follow the
manufacturer's directions.
•Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
•Be sure the vent duct is not
covered and is in place. Its
absence during cooking could
damage range parts and wiring.
Surface Cooking Units
•Use proper pan size--This
appliance is equipped with one or
more surface units of different
size. Select cookware having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized cookware will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of cookware to
burner will also improve efficiency.
.Never leave surface units
unattended at HI heat settings.
Boilover causes smoking and greasy
spillovers that may catch on fire.
• Be sure drip pans and vent
ducts are not covered and are in
place. Their absence during
cooking could damage range parts
and wiring.
.Don't use aluminum foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in a shock, fire
hazard or damage to the range.
.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
section on Surface Cooking for
suggestions.
.To minimize the possibility of
burns, ignition of flammable
materials, and spillage, the handle
of a container should be turned
toward the center of the range
without extending over nearby
surface units.
.Always turn surface unit to
OFF before removing cookware.
.Keep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
•To avoid the possibility of a
burn or electric shock, always be
certain that the controls for all
surface units are at OFF position
and all coils are cool before
attempting to lift or remove
the unit.
° Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
.When flaming foods are under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
.Foods for frying should be as
_rOV_Spn_d.hlo_ Frost. oILfrozen
or moisture on tresh roods
can cause hot fat to bubble up and
over sides of pan.
.Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food
is added.
.If a combination of oils or fats
will be used in frying, stir
together before heating, or as fats
melt slowly.
• Always heat fat slowly, and
watch as it heats.
•Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
4

Energy-Saving Tips
Surface Cooking
° Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
.Cook fresh vegetables with a
minimum amount of water in a
covered pan.
.Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
.Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shell, bring water and eggs to
boil, then turn control knob to OFF
position and cover cookware with
lid to complete the cooking.
.Always turn surface unit off
before removing cookware.
Oven Cooking
.Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating, If
you find preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
.Always turn oven OFF before
removing food.
.During baking, avoid frequent
door openings. Keep door open
as short a time as possible if it
is opened.
.Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
.Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to a warm oven, using
residual heat to warm them.
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5

Features of Your Range
Model JDS26GP
JDC27GP
JDS27GP o
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6

Feature Index
1 Bake Unit (may be lifted gently for wiping oven floor)
2 Broil Unit
3 Oven Interior Light
4 Lift-Up Cooktop
(support rods hold it up to simplify cleaning underneath)
5Model and Serial Numbers
(under cooktop)
6 Plug-In Surface Units
7Chrome Plated Drip Pans
8 Surface Units "ON" Indicator Light
9 Controls for Surface Units
10 Oven Vent Duct (located under right rear surface unit)
11 Oven Controls
Automatic Oven Timer
(turns your oven on and off for you automatically)
Oven Control and Thermostat
Clock
Timer
(lets you time any kitchen function, even when the oven is in use)
12 Oven Light Switch (lets you turn interior oven light on and off)
13 Oven Shelves (easily removed or repositioned on shelf supports)
14 Oven Shelf Supports
15 Removable Oven Door (easily removed for oven cleaning)
16 Broiler Pan and Rack
24,25
24,25
8
8
4
13, 14
15
24
14
14
Explained
on page
25
25
12,23
23
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I 12,25
12
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7
I

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with
Infinite Heat Controls
At both OFF and HI positions,
there is a slight niche so control
"clicks" at those positions; "click"
on HI marks the highest setting;
the lowest setting is LO. In a quiet
kitchen, you may hear slight
"clicking" sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows a quicker change
than switching to lower settings.
How to Set the Controls
i|lll
Step 1: Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed into set
only from OFF position. When
control is in any position other
than OFF, it may be rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
Cooking Guide for
Using Heat Settings
HI--Quick start for cooking; bring
water to boil.
MEDIUM HI (setting halfway
between HI and MED)--Fast fry,
pan broil; maintain fast boil on
large amount of food.
MED--Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO (setting halfway
between MED and LO)--Steam
rice, cereal; maintain serving
temperature of most foods.
LO--Cook after starting at HI;
cook with little water in covered
pall.
NOTE:
1. At HI, MEDIUM HI, never
leave food unattended. Boilovers
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LO, LO, melt
chocolate, butter on small unit.
8

Questions & Answers
'5- May I can foods and
preserves on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer's
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the surface unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
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 unit?
A. Cookware without flat surfaces
is not recommended. The life of
the surface units can be shortened
and the cooktop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my surface units
even though I have the knobs on
the right setting?
A. After turning surface units off
and making sure they are 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 it on the surface unit?
A. Because the surface unit is not
flat. Make sure that the "feet" on
your surface units are sitting
tightly in the cooktop indentation
and the drip pail is flat on the range
surface.
Q. Why is the porcelain finish on
my cookware coming off
A. If you set your surface unit
higher than required for the
cookware material, and let the
cookware sit too long, the
cookware's finish may smoke,
crack, pop or burn, depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware's finish.
Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit's drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS 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 water.
Such temperatures could
eventually harm cooktop surfaces
irrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures
are available from the
manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when. canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
9

Surface Cooking Guide
Control Settings
HI--Highest setting.
MEDIUM HI--Setting halfway
between HI and MED.
MEIJ--Medium setting.
MEDIUM LO--Setting halfway
between M ED and LO.
LO--Lowest setting.
Cookware Tips
1. Use medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware are slow to absorb
heat, but generally cook evenly at
low to medium heat settings. Steel
pans may cook unevenly if not
combined with other metals.
Food
Cereal
Cornmeal, grits.
oatmeal
Cookware
Covered
Directions and Settings
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
Directions and Settings to
Complete Cooking
Saucepan
Cocoa Uncovered HI. Stir together water or
saucepan milk and cocoa ingredients.
Bringiust to a boil.
Coffee Percolator HI. At first perk, switch MEDIUM LO to maintain gentle
heat to MEDIUM LO. but steady perk.
Covered
Saucepan HI. Cover eggs with cool water, Cover pan, cook
until steaming.
MEDIUM HI. Melt butter,
add eggs and cover skillet.
MEDIUM LO or LO, then. add
cereal. Finish timing according
to package directions.
MED. to cook I or 2 minutes
to completely blend ingredients.
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
HI. Melt butter.
chops
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color,
HI. In covered pan bring
fruit and water to boil.
HI, Melt fat, then add meat
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Pan-fried: %-nder
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage:
thin fish fillets
MEDIUM LO. Cook only 3
to 4 minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MEDIUM
HI until whites are just set,
about 3 to 5 more minutes.
MEDIUM LO, then add eggs.
When bottoms of eggs have
just set, carefully turn over to
cook other side.
MEDIUM LO. Carefully add
eggs. Cook uncovered about
5 minutes at MEDIUM HI,
MED. Add egg mixture.
Cook, stirring to desired
doueness.
MEDIUM LO. Stir occasionally
and check for sticking.
MEDIUM LO, Simmer until
fork tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly.
Watch as boiling point
approaches.
Percolate 8 to I 0 minutes for
8 cups. less for fewer cups.
lfyou do not coverskillet.
baste eggs withfatto cook
tops evenly.
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set, fold in half.
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.
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 I to 2 inches:
I to 2 hours. Beef Stew: 2 to
3 hours. Pot Roast: 2'/_to
4 hours.
Pan frying is best for thin
steaks and chops. If rare is
desired, pre-heat skillet
before adding meat.
10