GE JBP22 Training manual

Iu
se and Care&installation Guide
Self-Cleafliflg Electric Range
Safety instructions....,,,5 s-5
Anti-Tip Device .........................3, 25, 30, 34
Operating Instructions, Tips
Aluminum Foil .......................,..5, 15, 18-20
Automatic Timers and Clock.., . . . . . . . . . . 11, 17
Features........,....,
---------.----------.6,7
Oven . . . . ..
~fi-.-........uti.H....12-2 4
Baking.... .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13-15
Broflingr Broiling Guide vmQh ...........20,21
Control Settings
.......HuHuHx ...................12
Ligh~Bulb ReplacermentmHm ..........13,28
Roasting, Roasting GuldevHvo .......18,19
Seif-Cleaning lnstructionsfiM ..........22-24
Timed Baking
.H.Hv.HhHhq ...HMHU16, 17
SurfaceCooki ng .
~.~-..-.....oH.....8-lO
Canning Tips . . . . . . . . . . . . . ...................Io
Control Settings ...............-..,8, g
CooktopComparison................................8
Cookware
Tips........_HmH-HKH .............9, 10
Care and cleaning ...................2 !+29
Anti-Tip Device.....,.HuH
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
Drip Pans . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
Lift-Off Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....,”.. . . .
28
Oven Vent
.....,.........H
---.--.........................27
Self-Cleaning
lnstructionsoq .............22-24
Storage Drawer...., . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29
Surface lJnits.........,..buH
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
m
●
Iiiiii#
Et
0
[
Problem Soher.....m_-mq .....35,36
ThermostatAdjustment–
DOlt Yourse/f
~-~-~-.-.~.-..n.......17
More questions7’...ca~
GEAnswerCen~r@80~62~2000
Installationmw-m.mmw..+ ....30-34
Anti-Tip Device
-.-................30,34
Flooring LJnderthe RangeHM .....................31
Leveling ...............uMH .
.-.’.........’..................34
Consumer Servicesw-ww .......39
Appliance Registration
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
Important Phone Numbers ......................39
ModelandSerial Number Location ..........2
Warranty......, .
~~~-..H..-.H....Hfi...._.40
Models: JBP22 JBP23
GE Appliances
LZ!ECIA
1-95 CG

HELP US HELP YOU...
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 Centerw
800.626.2000
24 hours a day, 7 days a week
Write down the model
and serial numbers.
Depending on your range, YOU ’11 find the model and
serial numbers on a label behind the range door or
behind the storage drawer.
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 ser~f ice
calls concerning your range.
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.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page
on the inside back cover.
We’re proud of our
ser~rice and wan~ yJOLi 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 wrt’iced yoLIr
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
detail s—inC ILlding your phone number—to:
Manager. Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY.
if your problem is still not resolved, write:
Mz~jor Appliance Consumer Action Panel
70 North Wacker Drive
~hicago. IL 60606
2

INIPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
K
IMPORTANTSAFETYNOTICE
● The California Safe Drinking Water and
Toxic Enforcement Act requires 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
warn customers of potential exposure to such
substances.
c The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cIeaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
c 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:
TT .1 ●
,. . a . . , , _ ,
●
●
●
●
●
use ms appnance only lor its mtenaea 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 servicing
should be referred to a qualified technician.
Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLDDISTRIBUTIONPANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
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.
wARNING—Allr.nges ,,
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
b
P4
supplied.
To check if the device is installed
and engaged properly, remove the
kick panel or storage drawer and
~
,.4
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 injury.
● 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.
●
●
●
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 o~ler the range.
Flammable material
cm.dd be ignited if brought
in contact with hot surface units or heating
elements and may cause severe burns,
-
Q Use onIy dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam.
Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
3

J
I
●
IMPORTANT SAFETY INSTRUCTIONS
(continued)
● For your safety, never use your appliance for
warming or heating the room.
o 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 tllters 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.
e
fib
● Do not use water on grease fires.
4 b 4 ‘
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely
with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using 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 off
or by using a multi-purpose dry chemical or
foam-
type fire extinguisher.
c Do not touch the surface unitst 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 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.
o~en 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
alwajrs 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.
Oven
● Stand away from range when opening the
oven door.
Hot air or steam which escapes can
cause bums 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.
It is also
a precaution against burns 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 clean the door gasket. The door gasket is
essential for a good seal. Care should
be taken not
to rub, damage or move the gasket.
o Do not use oven cleaners. NTO commercial
oven cleaner or oven liner 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 LTse and
Care Guide.
4

c Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
● Be sure to wipe up excess spillage before
starting the self-clean cycle.
● 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
a
—— ,
L5
● Use proper pan size-Select
%
\
>==
\>:<
cookware having flat bottoms large
— —.
i-.
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 r-nay result in ignition of clothing,
Proper relationship of cookware to surface unit
will also improve efficiency,
Q Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spil]overs that may catch on fire.
~ Be sure the drip pans and the vent duct are not
covered and
aloe 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, glas~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 the nearby
surface units.
* .4hvays turn the surface units off before
removing cookware.
●
b
●
●
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.
If a wet
sponge or
cloth 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 oR. The fan, if operating, may ’spread
the flame,
c Keep an eye on foods being fried at high or
medium high heat settings.
Q Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can 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.
c If a combination of oils or fats will be used
in frying,
stir together before heating, or as fats
melt slowly.
c 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

FEATURES OF YOUR RANGE
JBP22
JBP23
Broiler Pan and Grid
(not incluchxl on :111 mode]~ )
Some model~ have
lift-up
cleaning.
6

Explained
Feature Index Not
all models have all features.
on page
1 Storage Drawer (on some models)
’29
2 Anti-Tip Device See the Installation Instructions. 3.25,
30, 32
3 Broil Element 4, 20,29
4 Oven Door Latch
lJse for Self-Cleaning only.
13, 16, 18, 20, 22–24
5 Oven Cycling Light
12
6 Surface Unit Control Knobs
8, 27
7 Oven Light Switch (on some models)
13
8 Oven On Light
12
9 Oven Set Control 12, 13, 16,
18, 20, 27
1() Automatic Oven Timers, Clock and Minute Timer
11
11 Oven Temp Control 12,
13, 16–1 8, 20, 27
12 Surface Unit “On” Indicator Light
8
13 Oven Cleaning I.ight
~~
14 Broiler Pan and Grid (on some models) 5.18, 20.29
Do not
clean in the self-cleaning oven.
15 Oven Vent 4,
27
Located under the right rear surface unit.
16 Cooktop/Lift-Up Cooktop (on some models)
25
17 Surface Units, Drip Pans 5,
~(j
18 Oven Interior Light (on some models)
] 3, 28
Comes on automatically when door is opened.
19 Oven Shelf Supports Shelf positions for cooking
are
13.14, 18, 21
suggested in [he Baking, Roasting and Broi] ing se~tion$
20 Oven Shelf with Stop-Locks (number may vary)
4.12, 14, 22, 29
21 Bake Element May be
lifted gently for wiping the o~en floor.
4, ~g
~~ Model and serial Number Location
7
Behind the storage drawer.
Z3 Lift-off Oven Door with Broil Stop Position
28
zo oven Door CJasket ~. ~1, ~~
Z5 Anti-Tip Label
!

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners
or other cool-down times, depend upon the type of burner or
types of electric cooktops, you will notice some
surface unit you have.
differences when you use electric coils. The following chart will help you to understand the
differences
b=tween electric-coil surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop
Description
Electric Coil
Flattened metal
@
;\
tubing containing
‘~)
electric resistance
wire suspended
. .
~ over a dnp pan.
Radiant
Electric coils
(Glass Cooktop) under a
glass
o
cooktop.
Induction
High frequency
\\\ll 1///,/,
+x ,111/,,, /,,
~-.’-.w,’:..w, -- -==
induction coils
===.
~~z
=--- .,,,,, \,..=,.=-=—
--/ ’%//, ,l,\.~\\,.-
‘%,,,,,,\\\
under a glass
surface.
Solid Disk
Solid cast iron
o
/“--%
disk sealed to the
‘<: .“
cooktop surface.
Gas Burners I Regular or sealed
gas
-
burners use
either LP gas
or natural
gtis.
How it Works
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 forgiving
of
warped pans than radiant or solid disks. Heats LIp quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface 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 i~ turned off. Remove the pan from the surface unit if
you want 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 changes heat settings right away, like a gas cooktop. After turning the control
off,
the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats
LIp 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
~olid disk if you want the cooking to stop.
Flames
Ileat the pans directly. Pan ilatness 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. When you turn the control off, cooking stops right away.
SURFACE CONTROLS
At both OFF and HI the control “clicks” into Switching heats to higher settings always shows
position.
YOL1 may hear slight “clicking” sounds
a quicker change than switching to a lower setting.
during cooking, indicating the control is keeping
the unit at the heat level or power level you set.
How to Set the Controls
Push the knob in and turn in either direction to the
desired heat setting.
Be sure you turn the control knob to OFF when yoL~
finish cooking.
The surface unit “on” indicator light will glow when
AINY heat on any surface unit is on.
8

Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains
a fast boil on large amounts of food.
MED—Saut+ and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between iMED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
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.
Medium LOW ~
OFF
~Medium High
MED
Light Over the Surface Units (011 SOHW models)
The switch must be pushed, held for several seconds and releasecl for
the light to come on.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. A]uminum
RIGHT
cookware conducts heat faster than other meta[s.
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 lmetals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size
Not over 1 inch
of the surface unit. The pan should not extend over
the
edge of the surface unit more than 1 inch.
WRONG
Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously’. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
(c ontittl(ed trt’ it pci,qc )
9
I
i
--4
C$’1
G
‘m
5?
t?
?D

SURFACE COOKWARE TIPS
(continued)
Wok Cooking
We recommend that Do not use woks that have
you use only
a
support rings [Jse of these
flat-bottomed wok.
~ typef.(~.lttor
They are available at
without the ring in place,
your local retail store.
can be dangerous. Placing
*
thering over the surface unit
w ill cause a build-up of heat that will damage the
porcelain
cooktop. DO no{ try to use such woks
without
the ring. YOLI could be seriously burned
j ~ ~hc ~Y ok tipped ~Jk’el”.
HOME CANNING TIPS
Canning should be done on surface units only. HOWEVER.
DO NOT USE LARGE DIAMETER
Pots that extend beyond
1 inch of sLIrfkx units
drip pan are not recommended for most ~urface
cooking. However, when canning with wuter-ba(h or
pressure canner, larger-diameter pots may
be used.
This is because boiling water temperaturc~ (e~rcn
under messure) are not hw”mfu] to the cooktop
,
surfac& surrounding the surface units.
,
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER.
JMosi syrup or sauce mixtures—
tirrd all types of frying—cook at temperatures much
highur than boilin: water. Such temperatures could
e~’en~ual ly harm the cooktop surfaces surrounding
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
3 . .
surface unit. If your range or ils location dots not
allow the canner to
be centered on the sLIrf’ace Llrrlt.
Llse smaller-diameter pots for good canning resultf.
2. For best results, use canners with
tlat bottom$.
Canners with flanged or rippled bottoms (often
found in enamelware) don.t make good contact with
4.
the surface unit and take a long time to boil water.
Flat-bottomed canners are recommended.
When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are avail tible from the manufacturer of your canner:
1?li111Llf2~ctL11-el-s of glass jars for canning, such as
Ball and Kerr: and the United States Department
Of Agriculture Extension Service.
Remember that canning is
a process that generates
large amounts of steam. To avoid burns from steam
or
heat. be careful when canning.
~“OT~!: ~f yrour house has low voltage. canning
may take
longer than expected. even though
direction
ha~c been carefully followed.
The proce~s time will be shortened by:
( 1 ) LISi Il: d P1”c’SSLII-e CUIIIler. and
(2) ~taIting with HOT tup water for fa$test
heating of large quantities of water.
10