GE JBP19 Training manual

Self-Cleanin# Electric Ran#e
Safety Instructions ................... 3-6
Anti-Tip Device ................................
3, 26, 30
Operating Instructions, Tips
Aluminum Foil ..........................
5, 14. 1B-20
Clock and Timer ................................... 10, 11
Features .......................................................
6, -/
Oven ........................................................ 12-26
Auto Oven Shut Off ................................. 12
Baking .................................................
13, 14
Broiling ................................................
20, 21
Control Panel ..................................... 10, 11
Control Settings ..........................................
8
Roasting ............................................. 18, 19
Self-Cleaning Instructions .............22-25
Timed Baking ....................................
15, 16
Power Outage ..............................................
11
Surface Cooking ..................................... 8-10
Canning Tips ................................................
9
Control Settings .......................................... 8
Cooktop Comparison ................................ 8
Cookware Tips ............................................
9
Care and Cleaning ................... 26-29
Anti-Tip Device ............................................
26
Cooktop .................................................. 27, 29
Lift-Off Oven Door ....................................... 28
Oven Light ..................................................... 28
Self-Cleaning Instructions ................. 22-25
Surface Units ................................................ 26
Problem Solver ...................... 35, 36
Thermostat Adjustment-
Do It Yourse/f. ........................................... 17
More questions ?...call
GE Answer Center
~
800.626.2000
Installation ................................. 30-34
Anti-Tip Device .....................................
30, 34
Flooring Under the Range ......................... 31
Leveling .........................................................
34
Consumer Services .................. 39
Appliance Registration .................................
2
Important Phone Numbers ....................... 39
Model and Serial Number Location .......... 2
Warran’q/ ....................................... Back Cover
Moflels: JBP19 JBP26
JBP21 JBP45
JBP24 JBP46
JBP25 JBP47
JBP48
GE Appliances
164D2966P232 I
49-8721
10-95 CG

HELP US HELP YOU
Before using your range,
read this guide 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, call:
GE Answer Center
®
800.626.2000
24 hours a day, 7 days a week
Write down the model
and serial numbers.
You’ll find them on a label
behind the range door or behind
the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that crone with
your range. Before sending in
this card, please write these
numbers here:
Model Number
Serial Number
If you received
a damaged range...
Immediately 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 guide. It lists causes of
minor operating problems that you
can correct yourself.
Use these numbers in any
correspondence or service calls
concerning your range.
IF YOU NEED SERVICE
To obtain se~wice, see the Consumer Services page
on the inside back cover.
We’re proud of our service and want you to be
pleased, lffor some reason you are not happy with the
service you receive, here are 3 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 Program
20 North Wacker Drive
Chicago, IL 60606
2

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
¯
The California Safe Drinking Water and Toxic
Enforcement Act reqnires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other reproductive
harm, and requires businesses to waru customers
of potential exposure to such substances.
¯
The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
¯
Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federal codes.
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 guide.
¯
Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided installation
instructions.
¯
Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other selwicing
should be referred to a qualified technician.
¯
Before performing any service, DISCONNECT
TI-I~ RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
A WARN IN G--
All ranges can tip and injury could
result. To prevent accidental tipping
of the range, attach it to the wall and
floor by installing the Anti-Tip device
supplied.
To check if the device is installed and
engaged properly, remove the kick
panel or storage drawer and inspect the rear
leveling leg. Make sure it fits securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injm2¢.
¯
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.
¯
Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE--CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
Do not store flammable materials in an oven or
near the cooktop.
Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought
in contact with hot surface units or 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 surface units or heating
elements. Do not use a towel or other bulky cloth.
(continued n~rt page)
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
¯
For your safety, never use your appliance for
warming or heating the room.
¯
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
¯
Keep the 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, or if available, use dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, a multi-
purpose dry chemical or foam-type fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
control to OFF or use a dry chemical or foam-
type fu’e extinguisher.
¯
Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact the surface units,
areas nearby the 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 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.
4
Oven
¯
Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
¯
Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
~
- Keep the oven vent duct
unobstructed.
¯ Keep the oven free from
grease buildup.
¯
Place the oven shelf in desired position while the
oven is cool. If shelves must be handled when hot,
do not let pot holder contact the heating elements.
¯
Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods, k is also
a precaution against bums from touching hot
surfaces of the door or oven walls.
¯
When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
¯ Do not use your oven to dry newspapers.
If overheated, they can catch fire.
¯
Do not use oven for a storage area. Items stored
in an oven can ignite.
¯ Do not leave paper products, cooking utensils
or food in the oven when not in use.
Self-Cleaning Oven
¯
Do not dean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
¯
Do not use oven cleaners. No commercial oven
cleaner or oven lin.er protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
¯
Clean only parts listed in this Use and Care
Guide.
¯ Before sell-cleaning the oven, remove the
broiler pan, grid and other cookware.
¯
Be sure to wipe up excess spillage before
starting the self-cleaning operation.
¯
If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.

Surface Cooking Units
~
,
U
se proper pan 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 surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface trait
will also improve efficiency.
¯
Never leave the surface units unattended at
high heat settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
¯
Be sure the drip pans and the vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
¯
Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. 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.
¯
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 the surface units off before
removing cookware.
¯
To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all coils
are cool before attempting to lift or remove a unit.
¯
Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
¯
Clean the cooktop with caution. Ifa wet sponge
is used to wipe spills on a hot cooktop, be careful
to avoid steam burns.
¯
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may spread
the flame.
Keep an eye on foods being fried at high or
medium high heat settings.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on flesh foods
call cause hot fat to bubble up and over the sides
of the 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 a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
SAVE THESE
INSTRUCTIONS
5
il

FEATURES OF YOUR RANGE
Not all features are on all models.
Drip Wells
)ort Rods
Some models
have lift-up
cooktops fol"
easier cleaning.
01
(appearance may vary)
JBP24
JBP25
JBP26
JBP45
JBP46
JBP47
JBP48
Broiler Pan and Grid
(not included on all models)
6

JBP19 JBP21
Explained
Feature Index Not all models have all features,
on page
1 Storage Drawer (on some models) 3, 29
2 Anti-Tip Device 3, 26, 30
See the Installation Instructions.
3 Anti-Tip Label -
4 Bake Element May be lifted gently 3, 4, 22,
for wiping the oven floor. 29
5 Broil Element 3, 4, 20,
22, 29
6 Oven Door Latch 13, 15, 18,
Use for self-cleaning only. 20, 22-25
7 Surface Units, Drip Pans 3-5, 8-10,
26
8 Surface Unit Control Knobs
8, 27
9 Oven Light Switch 13
(for models with oven window)
10 Automatic Oven Light
13
(on some models)
11 Clock and Timer (on some models)
10, 11
12 Oven On Light
10, 12,
Latch Door Light 15-17
Preheated Light
13 Oven Temperature Knob | 0, 11, 17,
18, 20,
22-25, 27
Explained
Feature Index Not all models have all features,
on page
14 Surface Unit "On" Indicator Light 8
15 Cooktop/Lift-Up Cooktop 3, 5, 8-10,
(on some models) 27, 29
16 Oven Vent
4, 27
Located under right rear surface unit.
17 Oven Interior Light 12, 22, 28
(on some models) Comes on
automatically when door is opened.
18 Oven Shelf Supports
12, 18, 21
Shelf positions for cooking are
suggested in flae Baking, Roasting
and Broiling sections.
19 Oven Shelf with Stop-Locks
12-15,
(number may vm30
18, 23, 29
20 Model and Serial Number Location 2
Behind the storage drawer.
21 Lift-Off Oven Door with 4, 20,
Broil Stop Position 22, 28
Easily removed for cleaning.
22 Oven Door Gasket
4, 22, 28
23 Broiler Pan and Grid 4, 18,
(on some models) 20-22, 29
7

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types ofcookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop How it Works
Electric Coil Heats by direct contact with the pan and by heating the air under the pan. For best cooking
results, use good quality pans. Electric coils are more lbrgiving of wat-ped pans than radiant
or solid disks. Heats up quickly but does not change heat settings as quickly as gas or
induction. Electric coils stay hot enough to continue cooldng for a short time after they are
turned off.
Radiant
(Glass Cooktop)
Induction
Solid Disk
Gas Burners
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a glass
cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
Heat travels to the glass surlhce and then to the cookware, so pans must be flat on the
bottom for good cooking results. The glass cooktop stays hot enough to continue cooking
after it is turned off. Removc the pan from the surface unit if you ~vant cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by
a magnetic circuit between the coil and the pan. Heats up right away and cbanges heat
settings right away, like a gas cooktop. After tm-ning the control off, the glass cooktop is
hot l~om the heat of the pan, but cooking stops right a~vay.
Heats by direct contact with the pan, so pans must be tlat on the bottom tbr good cooking
results. Heats up and cools down more slowly than electric coils. The disk stays hot
enough to continue cooking after it is turned off. Remove the pan from the solid disk if
you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans
should be well balanced. Gas burners heat the pan right away and change heat settings
right away. \Vhen you tuna the control off, cooking stops right away.
SURFACE CONTROLS
How to Set the Controls
~
Push the knob in and turn in
either direction to the heat
setting you want.
Be sure you turn control to
OFF when you finish cooking.
The surface unit "on" indicator light will glow
when ANY heat on any surface unit is on.
At both OFF and HI the control "clicks" into position.
You may hear slight "clicking" sounds during
cooking, indicating the control is keeping the unit at
the heat level or power level you set.
Switching heats to higher settings always shows a
quicker change than switching to a lower setting.
Cooking Guide for Using Heat Settings
Hl~Used to begin cooking or to bring water to a
urr
boil. Reduce heat setting after water boils.
LLO~ H~.I
Medium High~(Setting halfway between HI and
Medium
MED) Maintains a fast boil on large amounts of food. Low "~
MED---Saut6 and brown; keeps food at a medium
boil or simmer.
Medium Low--(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
8
Medium
~ High
LO--Used for long
slow cooking
(simmering) to
tenderize and develop
flavors. Use this
setting to melt butter
and chocolate or to
keep foods warm.
NOTE: The surface unit "on" indicator light may
glow between LO and OFF, but there is no power to
the surface units.

SURFACE COOKWARE TIPS
Cookware
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.
RIGHT
Not over 1 inch
WRONG
Over 1 inch
For best cooking results, pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge ol~the surface unit more than 1 inch.
Wok Cooking
We recommend that ~,
you use only a flat- ~’~
bottomed ~vok. They
are available at your
local retail store.
Do not nse woks that ~!~,.
have support rings. Use of ’~-~
these types of woks, with or
without the ring in place,
can be dangerous. Plachag
the ring over the surface
unit will cause a build-up ~ n~t us~ w~ks that
of heat that will damage
supp~
the porcelain cooktop.
Do not t~N to use such woks without ~e ring.
You could be seriously burned if the wok tipped over.
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond 1 inch of surface unit’s drip
pan are not reconamended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the 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 fiNing--cook at temperatures much higher than
boiling water. Such temperatures could eventually harm
the cooktop surfaces surrounding the surface units.
Observe the 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. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact with
the surface unit and take a long time to boil water.
Flat-bottomed canners are recommended.
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

FEATURES OF YOUR OVEN CONTROL
Not all features are on all models. Appearance may vary.
IAUTONATIC OVEN
HR NIH
HOUR
1.
COOK TIME ON/OFE Press this pad and then
press the HOUR and MIN. pads to set the amount
of time you want your lbod to cook. Turn the Oven
Temperature knob to the desired temperature. The
oven will shut offafter the Cook Time has run out.
2. TIMER ON/OFF. Press this pad to select the timer
feature. The timer does not control oven operations.
The timer can time up to 11 hours and 59 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Press the HOUR and MIN. pads to change
the time.
To cancel the timer, press the TIMER ON/OFF pad
until the display clears.
3. AUTOMATIC OVEN Light. This lights anytime
the oven has been programmed.
4. TIME DISPLAY. Shows the time of day and the
times set for the timer on automatic oven operations.
5. HOUR and MIN. pads. These pads allow you to
set times up to 11 hours and 59 minutes.
6. PREHEATED Indicator Light. Glows when
the oven reaches your selected temperature.
7. LATCH DOOR Light. Glows when the oven is
in the Self-Clean cycle. After the Self-Clean
Cycle, the light will flash. Unlatch the door and
turn the Oven Temperature knob to OFF.
8.
OVEN ON Light. Glows anytime the oven is
heating. The light will flash when the oven
automatically turns off to remind you to turn the
Oven Temperature knob to OFF.
9. Oven Temperature Knob. Turn this knob to the
temperature or function you want. See the Baking,
Roasting, Broiling and Self-Cleaning sections.
I 0. START TIME ON/OFF. Press this pad and the
HOUR and MIN. pads to delay the starting of
your oven up to 11 hours and 59 minutes.
11. CLOCK. Press this pad before setting the
clock. To set the clock, first press the CLOCK
pad. Then press the HOUR and MIN. pads to
change the time of day.
If "F---and a number" flash in the display and
the oven control signals, this indicates a
function error code. If the function error code
appears during the self-cleaning function, check
the oven door latch--the latch handle may have
been moved, even if only slightly, from the
latched position. Make sure the handle is to the
right as far as it will go, Turn the Oven Temperature
knob to off. Allow the oven to cool tbr one hour.
if the function en’or code repeats, disconnect
power to the range and call for se~wice.
10