GE JBP26K User manual

v
Contents
Aluminum _bil 4, 18 Vent Duct 22
Anti-Tip Bracket 3, 5 Problem Solver 26
Appliance Registration 2 Repair Service 27
Canning Tips 9 Safety Instructions 3, 4
Care and Cleaning 22-25 Surface Cooking 8
Clock/Timer 12 Control Settings 8
Energy-Saving Tips 5 Cookware Tips 10, 11
Features 6, 7 Warranty Back Cover
Installation Instructions 5
Leveling 5
Model and Serial Numbers 2
Oven 13
Baking, Baking Guide 14, 15
Broiling, Broiling Guide 18, 19
Control Settings 13
Door Removal 22
Light; Bulb Replacement 13, 22
Roasting, Roasting Guide 16, 17
Self-Cleaning Instructions 20, 21 GEAI_wor Cente#
Thermostat Adjustment 23 000.026.20fl6
Models JBP22K
JBP22GK
JBP23K
$[]!_ !1_¢11A _t'_ 1[2*
JBP26K
JBP26GK
GEApp# cos

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n_lp _ uvlp yuu...
Before using your range,
read this book carefully.
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
If you received
adamaged range...
hnild_r'_ that gold you the range
Save time and money.
Before vou teariest
...... _d v'31
t
service...
Check the Problem Solver on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
Write down the model
_nd _arinl mirnharg_
You'll fred them on a label on
tll_ I/UIIt UI tIl_ 1 glltl_g_ rJ_IIJLIIU UI_
oven door.
These numbers are also on the
(_nncHrt_a*r ProPHet f)x_n_rchin
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
[Ire. the, ge nurnhexg in any
......................... d
correspondence or service calls
concerning your range.

Read aRinstructions befbre using this appliance.
When using electrical appliances,
basic safbty precautions should
be fol!owed, including the
following:
Use this appliance only for its
intended use as described in this
manual.
properly instMled and grounded
by a qualified technician in
accordance with the provided
installation instructions.
* Dofft attempt to repair
or replace anv__-nartof your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
* Before perforrr_g any
service, D_CONNECT
RANGE POWER SL_PLY
AT THE HOUSEHOLD
DL_J'NIB U'I]ON FANEL
BY REMOV_G THE FUSE
k_l_ O_a/llLrlll_k.l IJl_lP lrll_
CIRCUIT BREAKER.
WARNING-n
remit. To
prevent
accidental
tipping of the
range, attach
it to the wall
v_ nuw uy
installing the
ANTI-T_P bracket supplied. To
check if the bracket is installed
and engaged properly, remove the
drawer and inspec_ the rear leveling
leg. Make sure it fits securely
into the slot in the bracket.
if you pult the range out from the
walt for any reason, make sure
the rear leg is returned to its
positio_ in the bracket when you
p_:sh th_ rar_ge back.
®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 club,
stand or hang on the door,
drawer or range top. They
could damage the range and
even up !_over, causing severe
personal injury.
* CAUTION: ITEMS OF
_ST TO CHILDREN
_t'iUULD NUI _ _'I_NVSIO
IN CABINETS ABOVE A
BACKSPLASH OF A
R_&NGE_--CNILDR EN
CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJUm_D.
*Never wear loose-fitting or
hanMng garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
....... L ......
sever_ ollrlls.
* 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 hn|kv cloth.
........... J.......
®Never use your appliance tbr
warming or heating the room.
* Storage in or on appRance--
Fiam_bie materials should not be
stored in an oven or near surface
units.
Keep hood and grease filters
c_ean to maintain good venting
and to avoid grease fires.
* Do not let cooking grease
or other flammable materials
accumuhte in or near the
range.
oDo not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
snrface unit by covering pan
completely with wel!-fitting lid,
cookie sheet or fiat tray.
Fiami_g grease outside apan
can be put out by covering Mth
multi-purpose dry chemical or
foa__ type fire extin_sher.
* Do not touch heating
oven. These surfaces may be hot
enongh to bllrn even though thev
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
_UlIIGI_IIt Lllllt_ Iur GUUIIIIg_ IUNL.
Potentially hot surfaces include
the cook-top and areas facing the
cooktop, oven vent opening and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
®When cooNng 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
present in the meat, it will be
killed and the meat wiii be safe
to eat.
(combmedn,:xtpage)_!

xMP©RTANT SAFETY INSTRUCTgONS (continued)
Oven
Stand away from range when
opening oven doon 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 buiM 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.
When using cooking or
roasting bags in oven, follow
the manufacturer's directions.
oDo not use your oven to dry
newspapers. If overheated, they
can catch fire.
Se_f-Cileaning Oven
*Do not clean door gasket.
The door gasket is essential for a
good seat. Care should be taken
not to rub, damage or move the
gasket.
*Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
_,Ctean only parts listed in this
Use a_d Care Book.
o _ore selfocieaning t_m oven,
rer_ove br_i_er pan and other
Surface Cooking UniN
Use proper pan size--This
appliance is equipped with one
or more surface units of different
size. Select cookware having flat
_Ilt) ugll
oouoms mrge to cvwt
the surface unit heating element.
Thg* n¢_ nfllnrt_,r¢iT_cl ennkwara
will expose aportion 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 Ngh heat sett_s.
Boiiover causes smoking and
greasy spillovers that may catch
UII lUg.
Be sure drip pans and vent
in place. Their absence during
r,.,_rdrlncr c,n_ld clnrn_c_o r_noe
parts and wiring.
llne 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.
* On!y certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because Ofthe
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
To m_nimi_e the possibility of
burns, ignition of flammable
materials, and spillage, the
handle of a container should be
turned toward the center of tke
range without extending over
nearby surface units.
oAlways turn surface unit to
_hw_rw rwm_vh_
cookware.
* Keep an eye on foods being
HIGH heats.
*TOavoid the possibility
of aburn or electric shock,
controls for all surface units
_r_ _* _ no,_tlon a_d all
......... Jr- .................
coils are cool before attempting
to remove the unit.
Don't hnmerse or soak
rem_vahle snrfaee unRs. Don't
put them in a dishwasher. Do
not self-dean the surface units
in the oven.
* When flaming foods curler
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
*Fonds for frvim, should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
*Use IRfle fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
*If acombination 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 pos_ble to prevent
overheating fiatbeyond the
smoking point.
AXTII_ r___ _
NSTRUCTIONS

_(bur range, like many other
household items, is heavy and
such ascushionedvinylor
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
be followed.
Th_ ,,-_no,,_ ch_uld h_ _nct_lIorl _n
a sheet of plywood (or similar
material) as follows: When the
floor covering ends at the front of
the range, the area that the range
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Leve ng the
Leveling screws are located on
each comer of the base of the
range. Remove the bottom drawer
an uneven floor with the use of
a nutdriver.
To remove drawer, pull drawer
out all the we% tilt up the front
and take it ont. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
a_ustment). Allow a minimum
clearance of 1/8" between the range
mad the leveling screw that is to be
installed into the ANTI-TIP bracket.
i_tllrll_ll2_ %00Nlng
Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
surface unit.
-- _ 1 _ _1 ........ ,_'I.I ........ _,| ....
oLOOK iresn vege[aoies with a
minimum amount of water in a
covered pan.
Watch foods when bringing them
¢_ir.ldxr t_ o,-wdrln_r t_rnn_r_t_r_ _t
high heal 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 the
shel!, bring water and egg s to boil,
then turn to OFF nosition and cover
...... r........ _ lr -....
with lid to complete the cooking.
HIGH--to start cooking (if tim e
nllr_w_ do nnt n_e I-TTC_T-The_t to
start).
MEDIUM H! quick brow_nj_ngo
MEDIUM--slow frying.
quantities, simmer--double boiler
heat, finish cooking, and special
for small quantities.
WARM--to maintain serving
temperature of most foods.
*When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
* Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
Tf.zr_, gnA nrt_ha_oflnr_ ic noooec_r;t
watch the indicator light, and put
food in oven promptly after the
light goes out.
* Always turn oven OFF before
removing food.
Fh_rincr hnkinct nvnid fr_ou_nt
door openings. Keep door open as
short a time as possible if it is
opened.
®Be sure to wipe up excess
spillage before starting the self-
cleaning operation.
* Cook complete oven meals
instead of just one food item.
Potatoes, Other vegetables, and
some desserts will cook together
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
®Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
de_rert_ tn warm oven_ nrin_
residual heat to warm them.

_atures o[ _our KaHge
Model JBP22K
Mode! .H_P24GK Mode! JBP26K, _P26GK

Feature Index
1 Model and Serial Numbers
2 Surface Unit Controls
3 "ON" Indicator Light/Lights
for Surface Units
4 Oven Set Contro!
Explained
L)V_II l_lllp LOllt[_dA
6Oven Cycling Light
7 Automatic Oven Timer,
Clock and Minute Timer
8 Door Latch (Use for Self-Clean only.)
9 Door Locked Light
11"1 C'lv@n ('_lonnincr I i_ht
11 Plug-In Calrod ®Surface Unit
under unit.)
12
t3
14
Tilt-Lock Calrod ® Surface Unit
(May be raised but not removed
Chrome-Plated Trim Rings
and Porcelain Drip Pans
Chrome-Plated Trim Rings and
Aluminum Drip Pans
!5 Oven Vent Duct (Located under
right rear surface unit.)
£u %J vt.,_ll £1tlt_,._£1tv,t .I-t£_llL _,_.vt£Lt_ t.tll
automatically when door is opened.)
17
18
1171
20
21
22
"30
Z;D
Oven Light Switch
Broi! Unit
for wiping oven floor.)
Oven Shelves
Oven Shelf Supports (Letters A, B, C and
D indicate cooNng positions for shelves
as recommended on cooking guides.)
Broiler Pan and Pack
/_lltl-I I_/ Dlttt_Ik_L
(See Installation Instructions)
Ion page
2
!3
LD
13
12
20
20
20
23
23
23
23
22
13
18
1A
.L'_
13
13
18
o_ ,3
Model
JBP22K
®
2
®
Q
®
O
®
3 6-in.
1 8-in.
L
4
®
2
@
O
w
Model
JBP22GK
o
2
o
®
o
o
o
O
2
o
Small
Model
_P23K
@
2
o
0
@
@
@
3 6-in.
IO-111,
@
@
2
o
Q
m
Model
JBP24GK
@
@
2
@
@
®
o
o
o
2 6-in.
/_ O-111.
O
2
@
O
w
Models
JBP26K
,_P26GK
@
@
@
@
®
@
@
@
2 6-in.
•_O-Ill •
@
@
@
2
@
@
24 Storage Drawer 125 [*®® @ @

Surface Cooking
See Surface Cooking Guide on pages 10 and 11.
Surface Cooking with
Infinite Heat Controls
Your surface units and comro!s
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions,
there is a slight niche so control
"clicks" at those positions; "click"
lowest setting is between the words
WM and OFF. In a quiet kitchen
you may hear slight "clicking"
sounds during cooking, indicating
heat ........ '.... _ °-- '--: -
settings selccteu me uc_ng
maintained.
always shows aquicker change than
switching to lower settings.
How to Set the Controls
Step i: Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is any position other than
OFF_ it may be rotated without
pushing in.
Be sure you turn control to OFF
when you finish cooking. An
i,_Aio_t,-,v llrrht _t_ll crlnut x_1h,_rl
ANY heat on any surface unit
is on.
Cooking Guide
for Using Heats
HI
IVIED
HI
MED
LOW
v¥£v_
Quick start for cooking;
bring water to boil.
Fast fry., pan broil; maintain
Ihst boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
oI mOO.
Cook after starting at
]tl&_ q_L/_l_ VVILII Jt_Ll_t_,_ VV._L_L
in covered pan.
serving temperature of most
foods.
NOTE:
1. At HI, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WM, LOW, melt chocolate,
butter on small unit.

Questions & Answers
iQ. May I can foods and preserves
_mw _ilw, fo.-_ Hrdf9
A. Yes, but only use cookware
de_ivnecl fnr cRnnin_ nurnoge_
Check the manufacturer's
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
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
on any surface units?
A_ Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
Q. Why am I not getth_g the heat
fleeQ Iroln my um_s even mougn
Ihave the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surtace connecuon.
Q. Why does my cookware tilt
A. Because the surface unit is not
fl,_. Make sure that the "feet" on
your Calrod ®units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?.
A. If you set your Calrod ® unit
higher than required for the
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may dan_age the finish.
@
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than 1-inch beyond
edge of surface unit's trim ring is
not recommended. However, when
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmful to
cooktop surfaces surrounding the
surface unit.
HOWEVER, DO NOT USE
TAT_tt_]_ T'_TAM_T'_'D (_ANTNTT_Dq
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--
m_u a_ typ_ ui _uym_;-- _uur. ,at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center ofthe surface unit If vonr
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.
NIGHT
2___2
V_flONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
vn))r eannor" manufaetnrer_ of
j.......... _ .................
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.
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
plU(d_bb tllll_ Will LI_ _l!Ol't_lI_(l oy ;
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.

_UI'E_ _UUKaI_ _JUIU_
Cookware Tips
cookware. Aluminum cookware
conducts heat thster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MED settings. Steel pans
may cook unevenly if not combined
with other metals.
energy, pans should be fiat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
",_ra_rlna '_ [_na hoirlln_ r,r_t-_€_ _n
porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.
Directions and Setting Setting to Complete
Food Cookware ,,. to,Start Conking Cookin g ......... Comments .................
Cereal
Cornmeal, grits, Covered HI. In covered pan bring LOW or WM, then add cereal. Cereals bubble and expand as
cereal, to package directions, saucepan to prevent boilover.
Cocoa Uncovered HL Stir together water or MED, to cook I or 2 minutes Mi k boils over rapidly, Watch as
Saucepan milk, cocoa ingredients, to completely blend ingredients, boiling point approaches.
ii _ _'*_"_"_'iii_ii"ll" Y.... i ...........
Pe_o!ator H!. At f!_t perk, switch LOW to maintain gentle bat Percolate S to tOmlnute_ for
heat to LOW. steady perk. 8 cups, less for fewer cups.
Coff_
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
_¥ui_s
Meats, Poultry
Braised: Pot roasts of
beef_ lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops; thin steaks up
to 3!4-inch; minute
franks and sausage;
thin fish fillets
Covered
Saucepan
Covered
Skillet
Hi. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED HI. Melt butter, add
eggs and cover skillet,
I ow. tsoo_ only 3to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MED HI
until whites are just set, about
3 to 5 more minutes.
LOW, then add eggs. When
carefully turn over to cook
other side.
LOW. Carefully add eggs.
Cook uncovered about 5
minutes at MED HI.
MED. Add egg mixture.
t_nok. _tlrrin_ todesired
..... •........ o.........
doneness,
LUW. _t_r occasionally and
check for sticking.
HI. Melt butter.
LOW. Simmer until fork
Uncovered
O_lllet
Covered
Skillet
Uncovered
SkSl!et
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
oold_.n in e(_Inr
Hi, in covered pan bring
fruit and water to boil.
HI. Melt fat then add meat.
Switch to MED HI to
brown meat. Add water or
other liqukt.
HI. Preheat skillet, then
grease lightly.
tender.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Remove cooked eggs with slotted
spoon or pancake turner,
Eggs continue to set slightly after
conking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresn rrum use 1_€to ltz 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.
Timinrp Rtaak_ 1to 9.i_,h_" !to
2 hours, Beef Stew: 2 to 3 hours.
I
Pot Roast: 2/2 to 4 hours.
Pan frying is best for thin steaks
and chops, If rare is desired, pre-
heat skillet before adding meat.
10