GE JB391GK User manual

Range
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contents
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Aluminum Foil 16,18 VentDuct 22
Anti-TipBracket 3,5 ProblemSolver 26
ApplianceRegistration 2RepairService 27
CanningTips 9SafetyInstructions 3,4
Careand Cleaning 22-25 SurfaceCooking 8
Clock/Timer 12 ControlSettings 8
Energy-SavingTips 5CookwareTips 10,11
Features 6,7 LightBulbReplacement 23
Installationhstructionq 5SurfaceUnits 23
Leveling 53-in-1SurfaceUnit 8
ModelandSerialNumbers 2Warranty BackCover
Oven 13
Baking,BakingGuide 14,15
Broiling,BroilingGuide 18,19
ControlSettings 13
DoorRemol~al 22
Light;BulbReplacement 13,22
Preheating 13,15
Roasting,RoastingGuide 16,17
SeM-C1emhghstructions 20,21
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It~~~Htended~0helpyouoperate
~mdmaintainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
If youdon’tunderstandsomething
or needmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GEAppliances
ApplianceMk
Louisville,KY40225
Writedownthemodel
andserialnmberse
You’llfindthemon alabelon
thefrontoftherangebehindthe
ovendoor.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
ModelNumber
SerialNumber
Usetheser~umbersin any
correspondenceor servicecalls
concerningyourrange.
mediately contactthedealer(or
builder)thats~ldyoutherange.
savethe ad money.
Beforeyou request
Sertice.*.
ChecktheProblemSolveron
page26.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.

MGE mmAcH m~s
comD BEsmousLY oven. Thesesufices ~aj be hot
~-. “. enou~ to burn eventiough hey
‘aredark ti color. Dutig and
@Never wearImse-fitthg or stir use, do not touch, ~r let
ha@g garmen@ Wwe Whg cloting or otier H-able
tie~~~we. ~ble~tetid materials contact surface units,
could be ignitedif brought in areas ne~by sufice units or any
contactwiti hot hatig elements titerior area of tie oven; Wow
and may cause severebums. sufficientttie for coo~g, fnst.
*Use Qtiy -Pt hOlden— P~tentiWyhot sufices include
moist or damp potholders on tie cooMopand.areas facingtie
hot surfaces may resdt ti bums cod~op, ovenventopening and
ti~ sm. DOnotlet~t holders surfaces near the o~ntig, and
touch hot heatingele~enk. Do crevices around tie ovendoor. ,
not use atowelor otier bu~ Re~e~ber: The inside surface
Cloti. of tie ovenmaybe hot when tie
door is owned.
@Never use your appumce for
ww~tig or ~e~ttig the roo~. @when Cmwg prk9 fouow
tie directions e~ctiy and always
~stomgehoronapptianee
Rmable rna&tidsShoddnotbe cook tie meat tom ~ternd
te~peratire of at least l~°F.
stored in ~ovenor near surbce Ttis assures tiat, in tie xe~ote
Utifi. possibtiity hat trictina may be
present in tie meat, it will be
tiUed ~d tie meat will be safe
to eat.
I(Continwd
ne.xtpage)

surfaceCootingUnik
@
~~e pro~r ~an s&e—Ttis
appfiaceis equipped with one
or more surface utits of dfierent
sk. Selectutinstis havingflat
bottoms large enoughto cover
the sutiace utit heating element.
The use ofunderstied utensfls
WNexposeaportion of the
heating element tq direct contact
and my result in igtition of
clothing. Pro~r relationshipof
utensd to burner WMdso
tiprove efficiency.
e~~~~~~~~~~~~~~~ ti~
mmndd at @hat W*.
Boflovercauses srnotig amd
greasy spilloversthatmay catch
on fire.
eBe SWetip pm ad vent
duc~ are not covered amdwe
hplace. Theti absenceduring
cookirigcotid d=age range
parts and wiring. ,
@~~~9~~~ ~bm f~fl~‘
Une*ip p- or anywhere in
the ovenexceptas described in
this book. Misuse could result in
ashock, fire burd or daage
to the ~ge.
@
Od-y ceb %Ws of glms9
glw/cerdc, eatihenmm or
othergl=d contiem me -
stitible formge-top setice;
otiers may bre~ because of the
sudden change in te~pe~ture.
(See section on “surface
Cootig” for suggestions.)
@To -k burns9 ignition
of fl-able ~aterids, and
sp~age, tie h~dle of a
conbiner should be tu~ed ~
towwd tie center ofthe rage
witiout extendkg.over nearby
Sufice Uniw.
@Mways turn surface dt to
ombefar$remotig wte~il,
*W pOssibHe.Frost on frozen
foods or ~oistu~e on fresh foods
can cause hot tit to bubble up
andover sides of pan.
@~WyS heatfatS10W1y9and
watchasit heats.
@usedeepfatthermometer
wheneverWssibletoprevent
overheatingtit beyondthe
smokingpoht .
SAW TmsE
msTRucTIoNs

The.angeshouldbeinstalledon
asheetofplywood(or similar
material)asfollows:m~~the
flQorcoYetingendsat
thefront of
f;~erange, theareathattherange
willrestonshouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
d~owtherangetobemovedfor
cleaningor servicing.
Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloorwiththeuseofa
nutdriver.
Toremovedrawer,pull drawer
outaBRthe way3tntup the front
and @k@it out.Toreplace
&aVJer9insertglidesatbackof
drawerbeyondstoponrangeglides.
Lifidrawerifnecessarytoinsert
easily.Letfrontofdrawerdown,
hen pushinto close. -
Oneoftherearlevelingscrews
willengagetheANTI-TIPbracket
(allowforsomesideto side
adjust~~ent).Allowaminimum
clearanceof 1/8”betweentherange
andthelevelingscrewMatistobe
installedintotheANTI-TIPbracket.
surfaceCooting
~Usecookingutensfisofmedium
weightaluminum,withtight-fitting
covers,andflatbottomswhich
completelycovertheheated
portionofthesutiaceunit.
@Cookfreshvegetableswitha
~tinimurnamountofwaterina
coveredpan.
~Watchfoodswhenbringingthem
quic~y tocookingtemperaturesat
HIGHheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelytolowestsettingthat
wfi keepitcooking.
~Useresidualheatwithsurface
cookingwheneverpossible.For
example,,whencookinge~s inthe
she~,bringwaterandeggstoboil,
thenturntoOFFpositionad cover
withlidtocompletethecoohg.
*Usecorrectheatforcoo~g ‘tisk:
“HIGH—tostartcOok.h2g(ift&e
*WS, donotuseHIGHheattq ~‘
start).
ME~NM HIGH—qujckbr;wn+g.
MEDIUM–S16Wfrying. ‘
~Preheatovenonlywhen
necessa~. Mostfoods‘willcook
satisfactorilywithoutpreheating.
Ifyoufindthatpreheatingis
necessary,watchtheindicator
tight,andputfoodinoven
promptlyafterthelightgoesout.
*P.lwaysturnovenOFFbeiore
removingfood.
*Duringbaking,avoidfrequent
dooropenings.Keepdooropen
asshortatimeaspossibleif itis
opened.
~Besuretowipeup,excissspfllage
beforestaring theself-cleaning
operation.”
~Cookcompleteovenmeals
insteadbfjust onefooditem.
Potitoesjothervegetables,and
somedessertswtilcooktogether
witha-main-dishcasserole,meat
loaf,chick~nor roast.Choose
foodsthatcookatthesame
temperatureandin ap~roxi.mately
thesameiime. ~
., ‘,
~Useresidud heatintheoven
whenevertiossibletofinish~
LOW—finishcookingmost ,-~oo~~g,c~$sero~es,ovenme~s,
quantities,simmer-double b~iler .- etc.,~SO add rollsor precooked
heat,finishcooking,andspecjd ,~essertsto-warmgven,using
forsmallqum~ities. ,;}~~” regidu+heatto warmthem.
W.M-to mainiin setiing ‘ ‘ ----
temperatureofmostfotis. ”
~Whenboilingwaterfqrtea
or cotiee,heatonlytheamount
needed.Itis noteconomicaltobofi I
acontainerfullofwaterforone
or twocups.
—-
—

P
.!, ,1,.
ModeIm391GK
6

see
Wge
2@I@
12Surfitceunitcontrols
,
I8eI@
8 2 2 2 2 2
I4CooktopLampSwitch
15ovensetcontrol
!6oven Ternpcontrol 13 @
e
I8AutomaticOvenTimer,
ClockandMinuteTimer
I9DoorLatcl] 20 e
10 BroilerPanandRck (Donot
cleanin Self-Cleanoven.) 18
I11 DoorLockedLight 20 eIe
20
[13 3-in-lSurfaceUnitControl 8
_l 14 3-in-1SurfaceUnit 8
15 Plug-InSurfaceUnit 23
23
23
23
22
22
13
18
14
13
13
22
3,5
26-in. 26-ill.
1$-in, 28-in. 26-in.
28-in.
(Mayberemovedwhencleaning.)
161 Tilt-LockSurfaceUnit
(Mayberaisedbutnotremoved.) 26-in.
28-in. 26-in.
28-in.
17 Chrome-PlatedTrimNngs
andPorcelainDripPans
I18 Chrome-PlatedTrimNngs and
AlurriinumDripPans 44 4 4
e
I19 Oven.VentDuct(Underright
rearsurfaceunit.) e
\20 OvenInteriorLight
+
I21 OvenLightSwitch
~22 BroilUnit
\23 BakeUnit
24 OvenShelves
25 OvenShelfSupports(Letters
A, B,CandDindicatecooking
positionforshelvesas s~lggested
oncookingguides.)
]-.,26 StorageDrawer
,/,--
7

S?irfaaec@okiE%gwith
InfiniteHeatcontrols
Yoursurfaceunitsandcontrols
aredesignedtogiveyouallin~~nite
choiceofheatsettingsforsurface
{~nitcooking.
AtbothOFFandHIpositions,
thereis aslightnichesocontrol
“clicks”atthosepositions;“click”
onHI marksthehighestsetting;the
lowestsettingisbetweenthewords
WMandOFF.In aquietKtchen
youmayhearslight“clicking”
soundsduringcooking,indicating
heatsettingsselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysshowaquickerchangethan
switchingtolowersettings.
How to set the Controk
step1
Graspcontrolknobandpushin...
1
.
.’
“$’~]rneitherclockwiseor counter-
clockwisetodesiredheatsetting.
control mustbepushedintoset
Ody fromOFFposition.when
controlisinany positionother
than OWF,itmaybeFotited
withoutpushingin.
Be sureyoutumcontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfaceunitison.
Coos Gtide
for Utig Heah
m
m~
m
mD
Lo
Quickstartforcooking;
bringwatertoboil.
Fastfry,panbroil;maintain
fastboilonlargeamountof
food.
Sauteandbrown;maintain
slowboilonlargeamount
offood.
CookafterstartingatHI;
cookwithlittlewaterin
coveredpan.
Steamrice,cereal;maintain
servingtetiperatureofmost
foods.
~m~:
1. AtHI, MEDHI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWM, LO,meltchocolate,
butteron smallunit.
How huse the
3=’h-=1unit
@ode]m490)
Thissurfaceunitoffersthe
convenienceofthreeunitsin
one.Theunitmaybeusedasan
8-inch,6-inch,or 4-inchunitto
accommodateanysizeutensil.
~rn sizeselectorswitch,nextto
surfaceunitcontrol,to 8“,6“or41’
Thenturn surfaceunitcontrolto
desiredheatsetting.
Matchunitsizeselectiontosizeof’
utensil.
LMGE—8-inch unit.Turnswitch
to8“whenusinglargeutensilsthat
completelycovertheunit(3-quafi
to6-quartsaucepansor 8-to 10-
inchskillets).Thenselectdesired
heatsetting.
WDm—6-inch unit.Turn~
switchto6“whenusingmedium-
sizedcookingutensilsthatdonot
completelyctivertheunit(2-to
2%-quartsaucepansor 6-to7-inch
skillets).Thenselectdesiredheat
setting.
1
8,
SWL&4-inch unit.Turnswitch
to4“whenusingsmallcooking
utensilsabout4inchesindiameter
(asal-quartsaucepan).Then
selectdesiredheatsetting.
8

.,
‘-.
‘,.,, ,’ ;;
L... .,>
,Q:” pp J:].,~
)$:31Bf{)odstliltlpreserves
ORE23ySlirfaceull$ts:~
+Yes.butonlyuse cookware
.+.
designedfi>rcanningpu~oses.Cheek
~ben]a~ufa~turer’sinstr~~ti~nsand
~-ecipesforpreservingfoods.Be
surecannerisflat-bottomedand
fi~soverthecenterofyourCalrod@
unit.Sincecanninggenerateslarge
amountsofsteam,becaref~llto
avoidburnsfromsteamorheat.
Canningshouldonlybedoneon
surfaceunits.
Q. can IcoverZnydrip pans with
foil?
A. No.Cleanasrecommendedin
CleaningGuide.
Q. canIusespecialCooking
equipment9likeanorientalWoky
onanysurfaceunM?
A. Cookwarewithoutflatsurfaces
isnotrecommended.Thelifeof
yoursurfaceunitcanbeshortened,
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
Q. “whyam IRotgettingthe heat
Ineedfrom myunits eventhough
Ihavetheknobsontheright
setting?
A. Afterturningsurfaceunitoff
andmakingsureitiscool,checkto
makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.
Q. winydoesmycookwaretilt
whenIplaceitonthesurfaceunit?
A. Becausethesurfaceunitis
notflat.Makesurethatthe“feet”
onyourCairod@unitsaresitting
tightlyintherangetopindentation
andthereflectorringisfiatonthe
rangesurface.
Q.Whyisthe porcelainfinishon
mycookwarecomingoff?
A. IfyousetyourCalrod@unit
higherthanrequiredforthe
cookwarematerial,andleaveit, the
finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsma~lamountsofdry
food,maydamagethefinish.
..————...-..-.
ecanningmps
Insurfacecookingoffoodsother
thancanning,theuseoflarge-
diameterpots(extendingmorethan
l-inchbeyondedgeoftrimring)is
notrecommended.However,when
canningwithwater-bathor
pressurecanner,large-diameter
potsmaybeused.Thisisbecause
boilingwatertemperatures(even
underpressure)arenotharmfulto
cooktopsurfacessurrounding
heatingunit.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIANIETER
POTSFORFRYINGOR
BOII.INGFOODSOTHER
Ti~AP?JNATER.Mostsyrupor
saucemixtures—andalltypesof
frying-cook attemperaturesmuch
higherthanboilingwater.Such
...‘-”--W,DeratU.reScouldeventually
--,,
-.-,.;;-~mcooktops~]rfacessurrounding
j,c,,,i<._r..
f: c.Lli4>ji.lnits.
observe FollowingPoin@
incanning
1. BringwatertoboilonHIGH
heat,thenafterboilinghasbegun,
adjustheattolowestsettingto
maintainboil(savesenergyand
bestusessurfaceunit.)
2. Besurecannerfitsovercenter
ofsurfaceunit.If yourrangedoes
notallowcannertobecenteredon
surfaceunit,usesmaller-diameter
potsforgoodcanningresults.
3. Flat-bottomedcannersgivebest
canningresults.Besurebottomof
cannerisflator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedor rippled
bottoms(ofienfou~~din enamelware)
arenotrecommended.
mGHT moNG
n
9
0$yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.

i. ~Jsemedi~]m-orheavy-weight
cookw:~re.-Aluminumcookware
co~]ductsheatfasterthanother
n?e!a!s.Castironandcoatedcast
ironcookwareisslowtoabsorb
heat,butgenerallycooksevenly
atLOor MEDIUMsettings.Steel
pansmay Cook unevenlyif not
combinedwithothermetals.
Usenon-stickorcoatedmetal fittinglids.Matchthesizeofthe
cookware.Flatground~roceram” saucepantothesizeofthesurface
saucepansor skilletscoatedonthe unit.Apanthatextendsmorethan
bottomwithaluminumgenerally aninchbeyondtheedgeofthetrim
cookevenly.Useglasssaucepans ringtrapsheatwhichcauses
withheat-spreadingtrivets “crazing”(finehairlinecracks)
availableforthatpurpose. onporcelain,anddiscoloration
--
2. Toconservethemostcooking rangingfrombluetodarkgrayon
energy,pansshouldbeflatonthe chrometrimrings.
bottom,havestraightsidesandtight
Food
Cereal
Cornmeai,grits,
oatmeal
cocoa
Coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Poached
Scrambledoromelets
Fruits
Meats,Poultry
Braised:Potroastsof
beef.lamborveal;
porksteaksand
chops
Pan-fried:Tender
chc)ps;thin steaks up
LO3/4-inch; minute
.:eaks; hamburgers;
tr:Irik:,and sausage:
thin fish fillets
.——
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
DirectionsandSetting
toStartCooking
HI.Incoveredpanbring
watertoboilbeforeadding
cereal.
HI.Stirtogetherwateror
milk,cocoaingredients.
Bringjusttoaboil.
HI.Atfirstperk,switch
heattoLO.
HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.
MEDHI. Meltbutter,add
e~s andcoverskillet.
HI.Meltbutter.
HI.Incoveredpanbring
watertoaboil.
HI. Heatbutteruntillight
goldenincolor.
HI.Incoveredpanbring
fruitandwatertoboil.
H].Meltfat,thenaddmeat.
SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
H1.Preheatskillet,then
greaselightly.
SettingtoComplete
Cooking
LOorWM,thenaddcereal.
Finishtimingaccording
tonacka~edirections.
MED.tocook1or2minutes
tocompletelyblendingredients.
LOtomaintaingentlebut
steadyperk.
LO.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MEDHI
untilwhitesarejust set, about
3to5moreminutes.
LO,thenadde~s. When
bottomsofeggshavejustset,
carefullyturnovertocook
otherside.
LO.Carefullyaddeggs.
Cookuncoveredabout5
minutesatMEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
LO.Stiroccasionallyand
checkforsticking.
LO.Simmeruntilfork
tender.
MEDHIorMED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Comments
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10minutesfor
8CUPS,lessforfewercups.
Ifyoudonotcoverskillet,baste
eggswithfattocooktopsevenly.
Removecookedeggswithslotted
spoonorpancaketurner.
Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset, fold
inhalf.
Freshfruit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,
allowmorecookingtime.
Meatcanbeseasonedandfloured
beforeitisbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:2!+to4hours.
Panfryingisbestforthinsteaks
andchops.Ifrareis desired,pre-
heatskilletbeforeaddingmeat.