GE JGCS54EH Installation instructions

_*-. Howtoget
./
UseandCareof
gasmodels
JGCS54EH
JGCC58EH
Features p6
Surfhcecooking p7
Ovencooking plo
Specialcareof
continuous-cleaningoven p14
Questions?
Usethe ProblemSolver ply
_—
———
.—
.—
~.-
.—.
Your Direct Line to General Electric
The GE Answer Centeti 800.626.2000
GE NE RAL@EIECTRIC 1+9-4180L

Help us
Before Using Your Range. . . . ...2
Installing the Range . . . . . . . . ...3
Leveling the Range . . . . . . . . . ...3
Safety Instructions . . . . . . . ...3-5
Features ofYourRange . . . . . ...6
!krface Cooking . . . . . . . . . ...7.8
Clockand Timer . . . . . . . . . . ...8
Using Your Oven . . . . . . . . . . ...9
Baking ....................10
Baking Guide ...............ll
Roasting ...................12
Roasting Guide . . . . . . . . . . . . ..l2
Broiling ....................13
Broiling Guide . . . . . . . . . . . ...13
SpecialCareof
Continuous-Cleaning Oven ..14
CareandCleaning .........14-17
Cleaning Guide . . . . . . . . . . . ...18
TheProblemSolver . . . . . . . ...19
IfYouNeedService . . . . . . . ...19
Warranty . . . . . . . . . ..BackCover
help WN.L..
w
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
General Electric Company
Appliance Park
Louisville, KY40225
Write down the model
and serial numbers.
You’ll find them on alabel located in
the burner box under the cooktop.
See page 6.
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
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
FOR YOUR SAFETY i
Turn OFF all range
controls
If you smell gas:
1. Open windows
2. Don’t touch electrical
switches*
3. Extinguish any open I
flame i
4. Immediately call your /
gas supplier I
●Don’t turn electric switches ~
on or off because sparks may ‘
ignite the gas. !
\
~Keep the appliance \
area clear and free from ‘
combustible materials, I
gasoline and other i
flammable vapors and ~
liquids. t
Check the Problem Solver on
page 19.It lists causes of minor
operating problems that you can
correct yourself.
‘7

Imtdhg “the
Range IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
Your range, like so many other
household items, is heavy and can
settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care.
Do not install the range over
kitchen carpeting unless you
place an insulating pad or sheet of
l/4-inch-thick plywood between
the range and carpeting.
When the floor covering ends at the
front of the range, the area that the
range will rest on should be built up
with plywood or similar material to
the same level or higher than the
floor covering. This will allow the
range to be moved for cleaning or
servicing.
Your range must be level in order to
produce proper cooking and baking
results. After it is in its final location,
place alevel horizontally on an oven
shelf and check the levelness front
to back and side to side. Level the
range by adjusting the leveling legs
or by placing shims under the
corners as needed.
\
%..4
When YouGet YourRange
●Havetheinstallershowyouthe
locationof the rangegas cut-off
valveandhowtoshut it off if
necessary.
●Haveyourrangeinstalledand
properlygroundedbyaqualified
installer,in accordance with the
Installation Instructions. Any
adjustment and service shouldbe
performed only byqualified gas
range installers or service
technicians.
●Plugyourrangeintoa
120-voltgroundedoutlet only.
Do not removethe round
grounding prong from the plug. If
in doubt about the grounding of
the home electrical system,it is
your personal responsibility and
obligationto havean ungrounded
outlet replaced with aproperly-
grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extensioncord withthis appliance.
QBesure all packingmaterials
are removedfrom the range
beforeoperating it, to prevent
fire or smokedamage should
the packing material ignite.
cBe sureyourrangeis correctly
adjustedbyaqualified service
technicianorinstallerforthetype
ofgas(NaturalorLP)onwhichit
istobeused. Yourrangecan be
convertedfrom use on onetype of
gasto the other. See Installation
Instructions.
●Afterprolongeduse ofa
range,highfloor temperatures
mayresultandmanyfloor
coveringswill notwithstandthis
kindofuse. Neverinstallthe
rangeovervinyltile or linoleum
that camot withstandsuchtype of
use. Neverinstallit directly over
‘nteriorkitchen carpeting.
Using YourRange
●Don$t leave c~dren done or
unattendedwherearangeis hot
orinoperation.Theycouldbe
seriouslyburned.
cDon’tallowanyonetoclimb,
standor hangonthe door,
broilercompartmentor range
top.Theycould damage the range
and eventip it overcausing severe
personalinjury.
●CA~ON: DO N~ s~~
ITEMS OF INTERESTIO
CHILDRENINCABINE7X
ABOVEARANGEORONTHE
BACKSPLASHOFARANGE-
CHILDRENCLIMBINGON
THERANGETOREACHITEMS
COULD BE SERIOUSLY
INJURED.
.Let burnergrates andother
surfacescool before touching
themor leavingthem where
childrencan reach them.
●Neverwearloose fitting or
hanginggarmentswhile using
theappliance. Flammable
material could be ignited if
brought in contact with flame or
hot ovensurfiicesand maycause
severeburns.
●Neveruse yourappliance for
warmingor heating the room.
Prolongeduse of the range
without adequate ventilation
can be hazardous.
●Donotuse water on grease
&es. Neverpick up aflaming
pan. ‘ikmoffburner, then smother
flamingpan bycoveringpan
completely with well fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out bycoveringwith baking soda
or, if available,amulti-purpose
dry chemical or foam type fire
extinguisher.
3I(continued neti page)

Ii!YiPORTi!iiiTS?KFBTYIN!!5TRUCTIONS(continued)
Read all instructions before using this appliance.
cDo notstore flammable
materials in an ovenor near
the cooktop.
sDo not let cooking grease
or other flammable materials
accumulatein or neartherange.
Surface Cooking
●Alwaysuse the LITE position
vthenigniting top burners and
makesurethe burnershaveignited.
.Never leave surface burners
unattendedat HIGH flame
settings. Boilovercauses
smoking and greasy spillovers
that maycatch on fire.
QAdjusttop burner flame size
so it doesnot extendbeyondthe
edge of the cooking utensil.
Excessiveflame is hazardous.
cUseonly dry potholders—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not letpotholderscome
near open flames when lifiing
utensils. Do not use atowel or other
bulky cloth in place of apotholder.
●Toavoidburns, ignition of
flammable materials, and spillage,
turn the cookware handle toward
the side or back of the range
without extending over adjacent
burner.
●Alwaysturn surface burner to
OFF beforeremovingutensil.
●Carefullywatchfoodsbeing
fried at HIGH flame setting.
.Neverblock the vents(air
openings)of the range. They
providethe air inlet and outlet
which is necessary for the range
to operate properly with correct
combustion.
●Do not use awokon the
cookingsurfaceif the wokhas a
roundmetal ring which is
placedoverthe burner grateto
supportthe wok. This ring acts
as aheat trap which maydamage
the burner grate and burner head.
Also, it may cause the burner to
work improperly. This maycause
acarbon monoxidelevel above
that allowedbycurrent standards,
resulting in ahealth hazard.
●Foodsfor frying shouldbe as
dryas possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
●Use least possibleamount of
fatfor effective shallowor deep-
fat frying. Filling the pan too full
of fatcan cause spilloverswhen
foodis added.
●If acombination of oils or
fatswill be usedin frying, stir
together beforeheating, or as
fatsmelt slowly.
●Alwaysheat fat slowly,and
watchas it heats.
●Use deep fatthermometer
wheneverpossibleto prevent
overheating fatbeyondthe
smoking point.
●Use proper pansize—Avoid
pans that are unstable or easily
tipped. Select utensils havingflat
bottoms large enough to properly
contain food avoidingboilovers
and spillovers, and large enough
to coverburner grate. This will
both savecleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on range can ignite. Use pans
with handles that can be easily
grasped and remain cool.
●Use only glasscookwarethat
is recommendedfor use on gas
burners.
cKeepall pIasticsawayfrom
topburners.
.Toavoidthe possibility of a
burn, alwaysbe certain thatthe
controls for all burnersareat
OFF position andall gratesare
cool beforeattemptingto
removethe grate.
.When flaming foods under
the hood, turnthe fan off. The
fan, if operating, may spread
the flame.
cIf range is located near a
window,do not use long curtains
which could blowover the top
burners and create afire hazard.
cIf yousmell gas, turn off the
gas to the range and call aqualified
service technician. Never use an
open flame to locate aleak.
sWhencooking pork, follow f
our directions exactly and always
cook the meat to at least 170°F.
This assures that, in the remote
possibility that trichina maybe
present in the meat, it will be
killedand meat will be safeto eat.
Baking, Broiling and
Roasting
●Do not use ovenfor astorage
area.
●Standaway from the range
when opening the door of ahot -“
oven.The hotair or steam
whichescapes can cause burns ‘
tohands, face and/or eyes.
●Keepovenfree from grease
buildup.
●place ovenshelves in desired
positionwhile ovenis cool.
●Pulling out shelf to theshelf
stopis aconveniencein lifting
heavyfoods. It is also a

4-
precaution against burnsfrom
touching hot surfaces of the
door or ovenwalls.
cDon’theat unopened food
containers in the oven. Pressure
couldbuild upandthe container
could burst causing aninjury.
cDon’tuse aluminum foil
anywherein the ovenexceptas
described in this book. Misuse
could result in afire hazard or
damage to the range.
.Tjseonlyglasscookwarethat
is recommended for use in gas
oven.
sWhen using cooking or
roasting bags in oven, follow
the manufacturer’sdirection.
●Always remove broiler pan
@from broiler compartment as
soon as you finish broiling.
Grease left in the pan can catch
fire if oven is used without
removingthe grease from the
broiler pan.
●when broiling, if meat istoo
close to the flame, the fatmay
ignite. Trim excessfat to prevent
excessiveflare-ups.
●Make sure broiler panis in
placecorrectly to reduce the
possibility of grease fires.
QIf you should have agrease
fire in the broiler pan, turnoff
oven, and keep drawer closedto
contain fire until it bums out.
Cleaning YourRange
●Cleanonlypartslistedinthis
UseandCareBook.
QKeeprangeclean andfree
ofaccumulationsof greaseor
spilloverswhich may ignite.
If YouNeed Service
sRead 66The problem solver”
on page 19of this book.
*Don’tattemptto repair
or replaceanypart of your
rangeunless it is specifically
recommendedin this book. All
other servicing should be referred
to aqualified technician.
SAW THESE
INSTRUCTIONS

Featmes oflbur Range
Model JGCC58EH with
Continuous-Cleaning Oven interior Model JGCS54EH with
l%rcelain-Enamei Oven Interior )/P
Feature Index See page JGCC58EH JGG54EH
1Model and Serial Numbers (under cooktop) 2●●
2Surface Burner Controls 7●●
3Surface Burners, Grates and Chrome Drip Pans 16 ●●
4Nonstick Coated Griddle, Fifth Burner and Cover 7●
5Griddle and Fifth Burner Control 7●
6Lift-Up Cooktop (locks in up position) 16 ●●
7OVEN TEMP Knob 9●●
8OVEN SET Knob 8●●
9Automatic Oven Timer, Clock and Minute Timer 8●
10 Clock and Four-Hour Timer 8●
11 Cooktop Light 8●
12 Cooktop Light Switch 8●
13 Oven Interior Light 9●●
14 Oven Light Switch 9●●
15 Oven Vent 9●●
16 Storage Compartment 7●●
17 Oven Shelves 9, 15 ●●
18 Oven Shelf Supports 9●●
19 Broiler Pan and Rack 13 ●●/
20 Removable Oven Door 15 ●*
21 Removable Oven Bottom 15 ●●
6

Surface Cooking
Automatic Ignition
Your surface burners are lighted by
electric ignition, eliminating the
need for pilot lights with constantly
burning flames.
In case of apower outage, you can
light the surface burners on your
range with amatch. Hold alighted
match to the burner, then turn the
knob to the LITE position. Use
extreme caution when lighting
burners this way.
Surface Burner controls
Knobs that turn the surface burners
on and off are located on the lower
front panel. The two on the left and
the two on the right are marked as
to which burners they control. The
knob in between controls the griddle
and fifth burner.
T{]Light aSurface Burner
Push the control knob in and turn
it to LITE. You will hear alittle
clicking noise—the sound of the
burner lighting. After the burner
ignites, turn the knob to adjust the
flame size.
●Check to be sure the burner you
turned on is the one you want to use.
●Do not operate aburner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
●Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on agas burner
should match the cookware you
are using.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any flame
larger than the bottom of the
cookware is wasted and only serves
to heat the handles.
When using aluminum or
aluminum-clad stainless steel
pots and pans, adjust the flame so
the circle it makes is about 1/2 inch
smaller than the bottom of the
cookware.
When boiling, use this same flame
size—1/2 inch smaller than the
bottom of the cookware—no matter
what the cookware is made of. Foods
cook just as quickly at agentle boil
as they do at afurious rolling boil.
Ahigh boil creates steam and cooks
away moisture, flavor and nutrition.
Avoid it except for the few cooking
processes which need avigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keep the flame down
lower—to about 1/2 the diameter of
the pan.
When frying in glass or ceramic
cookware, lower the flame even
more.
Air Adjustment
An air adjustment shutter for each
surface burner regulates the flow of
air to the flame.
When the right amount of air
flows into the burner, the flame
will be steady, relatively quiet and
have approximately 3/4” sharp blue
cones. This usually results when
the shutter is about halfivay open.
7
With too much air, the flame will
be unsteady, possibly won’t bum all
the way around, and will be noisy,
sounding like ablowtorch.
With not enough air, you won’t
see any sharp blue cones in the
flame, you may see yellow tips, and
soot may accumulate on cookware.
Loosen , /
Air adjustmt%t shutter //
The air adjustment shutters set on
the hood ~f the valve and are either
locked in place with Phillips head
screws or positioned on the burner
tubes by friction fit.
To adjust the flow of air to the
burners, loosen the Phillips head
screws and rotate the shutters (or
apply ablade-type screwdriver
against the friction-fit shutters and
push) to allow more or less air into
the burner tubes as needed.
Interchangeable Griddle
and Fifth Burner
Model JGCC58EH
The nonstick griddle changes places
quickly and easily with the fifth drip
pan and burner grate, and can be
kept in the storage compartment
right at the range when not in use.
An enamel cover helps protect the
nonstick finish when you leave the
griddle on the range.

surface‘coding
cookto~ Light
Model JGCC58EH
Afull-width fluorescent light in the
backsplash illuminates the cooktop.
Press and momentarily hold the
Panel Light switch on the lower fkont
panel to turn the light on and off.
Top-of-llange Cookware
Aluminum:Medium-weight
cookware is recommended because
i[heats quickly and evenly. Most
fbods brown evenly in an aluminum
skillet. Minerals in food and water
will stain but will not harm
aluminum. Aquick scour with a
soap-filled wool pad after each use
keeps aluminum cookware looking
shiny new. Use saucepans with
tight-fitting lids for cooking with
minimum amounts of water.
CastIron:If heated slowly, most
skillets will give satisfactory results.
Enamelware: Under some
conditions, the enamel of some
cookvwue may melt. Follow cookware
manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
utensils—those for oven use only
and those for top-of-range cooking
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be
used on gas ranges.
Stainless Steel: This metal alone has
poor heating properties, and is usually
combined with copper, aluminum
or other metals for improved heat
distribution. Combination metal
skillets generally work satistictorily
if used at medium heat as the
manufacturer recommends.
Clock and Timers
The Clock and Timers on your
range are helpful devices that serve
several purposes;
Clock &NIinute Timer
Model JGCC58EH
To set the clock, push the knob in
and turn the clock hands to the right
to the correct time. Then let the knob
out and continue turning to OFF.
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’ll nxognize
it as the pointer which is different
in color than the clock hands.
Minutes are marked up to 60 on the
center ring of the clock.
To set the MinuteTimer,turn the
knob to the left, without pushing in,
until the pointer reaches the number
of minutes you want to time.
At the end of the set time, a
buzzer sounds to tell you time is
up. llm the knob, without pushing
in, until the pointer reaches OFF
and the buzzer stops.
.Womatk Oven Thner
Model JGCC58EH
This Timer will automatically start
and stop your oven for you. Here’s
what you do:
1. Make sure both your range clock
and the START dial show the correct
time of day. When the START knob
is pushed in and turned, it will “pop”
into place when the time shown on
the range clock is reached.
2. Set the START control. Push
in and turn the START knob to the
time you want the oven to turn its( lf
on. (If you want it to start cooking
immediately, do not set Start time.)
3. Set the S~P control. Push in
and turn the STOP knob to the time
you want the oven to turn itself off.
Note: There must beat least ahalf-
hour difference between the START
and STOP dials for the automatic
control to work.
4. Set the OVEN SET knob to
AUTO OVEN.
5. Set the OVEN TEMP knob to
the desired cooking temperature.
Now the oven will turn itself on
immediately or at alater Start time
that you set, cook at the temperature
you selected and turn itself off at
the Stop time you selected.
After you take your food out of the
oven, be sure to turn the OVEN
TEMP control to off and the
OVEN SET knob to the MAN
OVEN setting where it should be
kept for normal oven use.
~k)ck and $~011~ ~~~w
Model JGCS54EH
b
IF
$.
.
i=
This model has atime-of-day clock
and a4-hour timer but does not
have Start and Stop dials needed for
automatic oven cooking.
e
8

Using Your Oven
@Automatic Ignition
The oven burner on your range
is lighted by electric ignition
eliminating the need for standing
pilot lights.
To Light the Oven Burner
Turn the OVEN TEMP knob to the
desired temperature. The burner
should ignite within 60 seconds.
Your oven cannot be operated
without electric power.
CAUTION: DO NCYI’MAKE ANY
ATTEMIT TO OPERATE THE
EI,ECI’RIC IGNITION OVEN
DURING AN ELECJXUCAL
POWER FAILURE. Resumption
of electrical power when OVEN
TEMP control is in any position
other than OFF will result in
automatic ignition of the oven
burner and could cause severe burns
if, at the time, you were attempting
(ii)
to light the burner with amatch.
Air Adjustment
.
The flow of air to the oven burner is
adjusted in the same manner as it is
for the surface burners (see page 7).
When the air flow is properly
adjusted, the oven burner flame
should be steady, with approximately
l-inch blue cones and should not
extend out over the baffle edges.
Before Using Your Oven
1. Look at the control. Be sure you
understand how to set it properly.
2. Check the inside of the oven.
Look at the shelves. Practice
removing and replacing them
while the oven is cool.
3. Read the information and tips
on the following pages.
4. Keep this book handy where you
can refer to it—especially during
the first few weeks of getting
acquainted with your oven.
Oven Controls
The controls for your oven, marked
OVEN SET and OVEN TEMP, are
located on the upper control panel—
one on each side of the clock.
The OVEN SET knob has two
settings. The AUTO OVEN setting
lets you program your oven to start
and stop automatically at pre-set
times. The MAN OVEN setting is
where the knob should be set for
normal oven use.
The OVEN TEMP knob has
cooking temperatures marked in
25°F. increments on the dial. Turn it
to the desired cooking temperature
and the flame will come on, usually
within 30 to 60 seconds.
Afier the oven reaches the selected
temperature, the oven burner will
cycle—off completely, then on with
afull flame-to keep the oven
temperature controlled.
Oven Shelves
The shelves are designed with
stop-locks. When placed correctly
on the shelf supports, the shelves
will stop before coming completely
out of the oven and will not tilt
when you are removing food from
them or placing food on them.
When placing cookware on ashelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove ashelf from the oven,
push it back, lift the rear of the
shelf and pull it out.
Shelf Positions
The oven has four shelf supports—
A(bottom), B, Cand D(top). Shelf
positions for cooking are suggested
on Baking and Roasting pages.
Oven Light
Use the switch on the lower control
panel to turn light on and off.
Oven Vent
Your oven is vented through aduct
at the center rear of the range (see
page 6). Do not block the opening
of this duct when cooking in the
oven—it is important that the flow
of fresh air to the oven burner be
uninterrupted. Avoid touching the
vent openings or nearby surfaces
during oven cooking-they may
become hot.
9

Baking
How to Set YourRange
for Baking
1. Position theshelfor shelvesin
the oven.
2. Close oven door, turn OVEN
TEMP knob to desired temperature
and preheat oven for at least 10
minutes if preheating is necessary.
Make sure OVEN SET control is
turned to MAN OVEN, indicating
the oven is to be operated manually.
3. Place food in oven on center of
shelf. Allow at least an inch between
edge of bakeware and oven wall
or adjacent utensils.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating
Preheating is important when using
temperatures below 225 ‘F. and
when baking foods such as biscuits,
cookies, cakes and other pastries.
Preheating is not necessary when
roasting or long-time cooking of
whole meals.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets (B &D) of
supports from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
●Follow atested recipe and
measure the ingredients carefully.
If you are using apackage mix,
follow label directions.
●If moisture is noticeable on the
front of the oven or on the oven
window when first turning on the
oven, leave the oven door ajar for a-
few minutes oruntilthe oven iswarm.
●Do not open the oven door during
abaking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results.
●Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place asmall
sheet of it, about 10by 12inches at
the most, on alower shelf several
inches below the food. Do not place
~foilon the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●Oven too fill; avoid overcrowding.
●Edges of crust too thin.
●Incorrect baking temperature.
Bottom crust soggy and unbaked
●Allow crust and/or filling to cool
sufficiently before filling pie shell.
●Filling maybe too thin or juicy.
●Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
●Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in abottom crust. “Patching”
apiecrust could cause soaking.
Pie filling runs over
●Top and bottom crust not well
sealed together.
●Edges of pie crust not built up
high enough.
.TOO much filling.
●Check size of pie plate.
Pastry is tough; crust not flaky
●Too much handling.
●Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES (i
Cake rises higher on one side
●Batter spread unevenly in pan.
.Oven shelves not level.
●Using warped pans.
cIncorrect pan size.
Cakes cracking on top
●Check oven temperature.
●Batter too thick, follow recipe
or exact package directions.
●Check for proper shelf position.
●Check pan size called for in recipe.
●Improper mixing of cake.
Cake falls
●Too much shortening, sugar or
liquid.
●Check leavening agent, baking
powder or baking soda to assure
freshness. Make ahabit to note
expiration dates of packaged
ingredients.
●Cake not baked long enough or at
correct temperature.
●If adding oil to acake mix, make
certain the oil is the type and
amount specified.
Crust is hard
sCheck temperature.
.Check shelf position.
Cake has soggy layer or streaks at
bottom
●Undermining ingredients.
●Shortening too soft for proper
creaming.
●Too much liquid.
COOKIES &BISCUIIS
Doughy center; heavy crust on
surface
sCheck temperature.
●Check shelf position. P
.Follow baking instructions
carefully as given in reliable recipe “
or on convenience food package.
cFlat cookie sheets will give more
even baking results. Don’t overcrowd
foods on abaking sheet.
●Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
●Oven door not closed properly,
check gasket seal.
●Check shelf position.
10

Baking Guide
@1. Aluminum pans conduct heat quickly. For most 2. Darkornon-shiny finishes, alsoglass andpyroceram,
conventional baking, light, shiny finishes give best results generally absorb heat which may result in dry, crisp crusts.
because they help prevent over-browning in the time it takes for Reduce oven heat 25% if lighter crusts are desired. Preheat
heat to cook the center areas. Werecommend dull (satin-finish) cast iron for baking some foods for rapid browning when food
bottom surfaces of pans for cake pans and pie plates to be sure is added.
those areas brown completely.
c“,
Shelf Oven Time,
Food Cookware PWitions Temperatures Minutes Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet B, C400°-4750 15-20 Canned, refrigerated biscuits take 2to 4
minutes less time.
Coffee cake Shiny Metal Pan with B, A350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass Pan B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B400°-4250 20-30 Decrease about 5minutes for muffin mix.
Popovers Deep Glass or Cast Iron Cups B375° 45-60 Or bake at 450”F. for 25 minutes, then at
350°F. for 10to 15minutes.
Quick loaf bread Metal or Glass Loaf Pans B350°-3750 45-60 Dark metal or glass gives deepest
Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B375°-4250 45-60 browning.
Plain roils Shiny Oblong or Muffin Pans A, B375°-4250 10-25 For thin rolls, Shelf Bmaybe used.
Sweet rolls Shiny Oblong or Muffin Pans B. A350°-3750 20-30 For thin rolls, Shelf Bmaybe used.
Cakes
(without shortening)
Angel food Aluminum Tube Pan A325°-3750 30-55 Two piece pan is convenient.
Jelly roll Metal Jelly Roll Pan B375°-4000 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B350°-3750 20-25 Paper liners produce more moist crust...
Fruit cakes Metal or Glass Loaf or A, B275°-3000 2-4 hrs. Use 300°F. and Shelf Bfor small or
Tube Pan individual cakes.
Layer Shiny Metal Pan with B350°-3750 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B350°-3750 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans B350” 40-60
Cookies
Brownies Metal or Glass Pans B, C325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C350°-4000 10-20 Use Shelf Cand increase temperature
25° to 50”F. for more browning.
Refrigerator Cookie Sheet B, C400°-4250 6-12
Rolled or sliced Cookie Sheet B, C375°-4000 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pans A, B. C350°-4000 30-60
Custard Glass Custard Cups or B300°-3500 30-60 Reduce temperature to 300”F. for large
Casserole (set in pan of hot water) custard.
Puddings, rice Glass Custard Cups or B325° 50-90 Cook bread or rice pudding with custard
and custard Casserole base 80 to 90 minutes.
Pies
Frozen Foil Pan on Cookie Sheet A400°-4250 45-70 Large pies use 400”F. and increase time.
Meringue Spread to crust edges B, A325°-3500 15-25 To quickly brown meringue use 400°F. for
8to 10minutes.
One crust Glass or Satin-finish Metal A, B400°-4250 45-60 Custard fillings require lower temperature,
Two crust Glass or Satin-finish Metal B400°-4250 40-60 longer time.
Pastry shell Glass or Satin-finish Metal B450° 12-15
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C325°-4000 60-90 Increase time for large amount or size.
Scalloped dishes Glass or Metal A, B, C325°-3750 30-60
Souffles Glass B300°-3500 30-75
11

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat. Select apan as
close to the size of meat as possible.
(Broiler pan with rack is agood
pan for this. )
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,
you may wish to remove meat from
the oven just before it is done if it is
to stand for 10to 20 minutes while
Youmake mavv. You’ll find it
meat. Roasting is easy, just follow ‘.“d
Step 3: Turn OVEN TEMP control easier to carve as well as done to
these steps: to desired temperature. Check the your liking. If no standing is
Step 1. Position oven shelf at Roasting Guide for temperatures
second from bottom position (B) for and approximate cooking times.
small size roast (3 to 5lbs.)and at
bottom position (A) for larger roasts.
planned, cook meat to su~gested
temperature.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow direction; given
on packer’s label.
Roasting Guide
‘NW
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6-inches
thick, add 5to 10minutes per lb. to times
given above.
Rmltry
Chicken or Duck
Chicken pieces
Turkey
Oven IApproximate Roasting T\me Internal
Temperature Doneness in Minutes per R)und Temperature ‘F
325°
325°
325°
325°
325°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
3to 5-lbs.
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6to 8-lbs.
18-22
22-25
28-33
20-23
24-28
28-33
30-40
30-40
10minutes per lb. (any weight)
Under 10 lbs. 10to 15-lbs.
20-30 17-20
130°-1400
150°-1600
170°-185°
130°-1400
150°-1600
170°-1850
170°-1800
170°-180°
125°-1300
160°
3to 5-lbs. Over 5lbs.
325° Well Done: 35-40 30-35 185°-1900
375° Well Done: 35-40 185°-1900
10 to 15-lbs. Over 15Ibs. In thigh:
325° Well Done: 20-25 15-20 185°-1900
+
2
..
..
-.
,’.
&-
-.
12

Broiling
*Broiling is cooking food by direct Broiling Tips
heat from above the food. Your
range has aconvenient compartment
below the oven for broiling. It also
has aspecially designed broiler pan
and rack that allow dripping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
●Broiling is usually done with oven
and broiler doors closed. However,
if you like your steaks very rare
inside and charred on the outside,
leave the oven door slightly ajar.
●Use tongs to turn meat over—
pierced meat loses juices.
●Steaks and chops should be at
least 1inch thick for best broiling
results. Pan broil thinner ones.
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compartment—
A(bottom of broiler compartment),
Quantity
andlor
Thickness
%-lb. (about 8
thin slices)
MSide
‘Ilme,
Vfinutes
2nd Side
Time,
Minutes
Shelf
Position
Food Comments
Arrange in single layer.
Bacon c3%
B(middle) and C(top). -Space evenly. Up to 8patties
take about same time.
Ground Beef
Well Done l-lb. (4 patties)
%to %-in. thick c9-1o 7-8
7
5-6
8-9
6-7
12-14
16-18
FIow to Broil Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
l-in. thick
(1-l% lbs.)
1%-in. thick
(2-2 %Ibs.)
1whole
(2 to 2%-lbs.),
split lengthwise
A
A
A
A
A
A
9
12
13
10
15
25
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2inches apart, but don’t cut
into meat. We recommend that you
trim fat to prevent excessive
smoking, leaving alayer about
l/8-inch thick.
Steaks less than l-in. cook
through before browning.
Pan frying is recommended,
Slash fat.
Reduce times about 5to 10min.
per side for cut-up chicken.
Brush each side with melted
butter. Broil with skin side dmvn
first and broil with door closed.
Chicken (450°) A30-35 25-30
@2. Remove broiler pan and rack
from broiler compartment and
place food on rack. Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
(6 to 8-oz. each)
Fish
2-4 slices
1pkg. (2)
2-split
2-4
c
c
2-3
34
Space evenly. Place English
muffins cut-side-up and brush
with butter if desired.
Cut through back of shell, spread
open. Brush with melted butter
before and after half time.
Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Incnnse times 5-10min. per side
for 1%-in. thick or home cured.
Slash fat.
3. Pull out drawer and position
broiler pan in compartment.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
B13-16 Do not
turn
over.
l-lb. fillets %to
%-in. thick c55
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Exceptions are chicken
and ham which are broiled at a
lower setting in order to cook food
through before over-browning it.
Ham slices (4507
Precooked
Pbrk chops
Well Done
Lamb chops
Medium
Well Done
Medium
Well Done
l-in. thick B8 8
2(% inch)
2(%-in. thick),
about 1lb.
2(1 inch)
about 10-12 oz.
2(1% inch),
about 1lb.
A
A10 13 4-5
10-12
Slash fat.
5. ‘Ibm most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
If desired, split sausages in half
lengthwise into 5to 6-in. piexxs.
Wieners,
similar precooked
sausages,
bratwurst
l-lb. pkg. (10) c61-2
06. Thm OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
13

Care and Cleaning
Proper care and cleaning are
important so your range will give
you efficient and satisfactory
service. Follow these directions
carefilly in caring for it to help
assure safe and proper maintenance.
BE SURE ELECTRIC POWER
IS OFF BEFORE CLEANING
ANY PMT OF YOUR RANGE.
Special Care of the
Continuous-Cleaning
Oven Interior
Model JGCC58EH
This model has aContinuous-
Cleaning oven that cleans itself
while cooking. The inside of the
oven—top, sides, and back—is
finished with aspecial coating
which cannot be cleaned in the
usual manner with soap, detergents,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Their use and/or the use of oven
sprays will cause permanent damage.
The special coating is aporous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels:’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of ahard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven soil
to heated air, and makes it
somewhat less noticeable.
soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures.
This special coating is not used
on oven shelves, oven bottom or
door liner. Remove these to clean
with acommercial oven cleaner to
prevent damaging the continuous
clean coating.
ToClean the Continuous-
Cleaning Oven:
1. Let range parts cool before
handling. We recommend that you
wear rubber gloves when cleaning
range parts manually.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the oven at 450”F. Close
the door and turn OVEN TEMP
knob to 450”F. Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.
REMEMBER: DURING THE
OPERATION OF THE OVEN, THE
DOOR, WINDOW AND OTHER
RANGE SURFACES WILL GET H~
ENOUGH TO CAUSE BURNS. 1)0 N~
TOUCH. LET THE RANGE COOL
BEFORE REPLACING OVEN
SHELVES.
4. If aspillover or heavy soiling
occurs on the porous surface, as
soon as practical after the oven has
cooled, remove as much of the soil
as possible using asmall amount
of water and astiff bristle nylon
brush. When using water, use it
sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, since they will
leave unsightly lint on the oven
finish. If water leaves awhite
ring on the finish as it dries, apply
water again and blot it with aclean
sponge, starting at the edge of the
ring and working toward the center.
Do not use soap, detergent,
commercial oven cleaner, silicone
oven sprays, coarse steel pads or
coarse brushes on the porous
surface. These products will spot,
clog, and mar the porous surface
and reduce its ability to work.
Do not scrape the porous surface
with aknife or spatula-they could
permanently damage the finish.
The oven bottom and the inside
of the oven door have a porcelain
enamei finish. Follow Porcelain
Oven Interior cleaning instructions
below. Be sure to remove and clean
the oven bottom and oven door
liner awayjkom the oven to prevent
damage to the continuous-cleaning
interior.
Porcelain Oven Interior
Model JGCS54EH
The porcelain enamel finish on the
inside of the oven—top, bottom,
sides, back and inside of the door—
is essentially glass fused on steel at
high temperature. With proper
care, the porcelain enamel interior
will retain its good-looking finish
for many years.
Let the range cool before cleaning.
We recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally do
thejob. Heavy spattering or spillovers
may require cleaning with amild
abrasive cleanser. Soapy, wet metal
pads may also be used. Do not
allow food spills with ahigh sugar
or acid content (such as milk,
tomatoes, sauerkraut, fruit juices
or pie filling) to remain on the
surface. They may cause adull spot
even after cleaning.
Household ammonia may make the
cleaning job easier. Place 1/2 cup in
ashallow glass or pottery container
in acold oven overnight. The
ammonia fumes will help loosen
the burned-on grease and food.
If necessary, you may use acaustic
cleaner. Follow the package
directions.
Cautions about using
spray-on oven cleaners:
Be careful where the oven cleaner
is sprayed.
14

o
6B
c
(
●Do not spray on the oven light,
electrical controls and switches (on
models so equipped) because it
could cause ashort circuit and
result in sparking or fire.
●Do not allow afilm from the
cleaner to buildup on the temperature
sensing bulb—it could cause the
oven to heat improperly. (The bulb
is located at the top of the oven.)
Carefi.dly wipe the bulb clean after
each oven cleaning, being careful
not to move the bulb as achange in
its position could affect how the
oven bakes.
●Do not spray any oven cleaner
on the outside of the oven door,
handles, or any exterior surface of
the oven, wood or painted surfaces.
The cleaner can damage these
surfaces.
RenNnzWe Own Door
The oven door is removable to
make cleaning the oven easier.
To remove the door, open it afew
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
(Due to the large amount of
insulation and the construction of
the door, it is heavy.)
Note: Be careful not to place hands
between the spring hinge and the
oven door frame. The hinge could
snap back and pinch fingers.
Wash with hot, soapy water. For
stubborn spots, use asolution of
ammonia and water. Do not
immerse the door in water.
To replace the door, position slots
in bottom of door over the hinges
that are in the “out” position. Then
lower the door slowly and evenly
over both hinges at the same time.
If hinges snap back against the oven
frame, pull them back out.
Oven Shelves
Oven shelves may be cleaned with
amild abrasive cleanser following
manufacturer’s directions. After
cleaning, rinse the shelves with clean
water aid dry with adry cloth. To
remove heavy, burned-on soil, soapy
metal pads may be used following
manufacturer’s directions. After
scrubbing, wash with soapy water,
rinse and dry.
Removable Oven Bottom
The porcelain enamel oven bottom
can be removed to make cleaning
easier.
To remove the oven bottom:
1. Remove the oven shelves.
2. Remove the two knurled hold-
down screws at each front comer.
If screws are too tight to remove by
hand, use ascrewdriver.
Place your fingers in the slots in the
bottom and lift up the front edge of
the oven bottom until it is clear of
the oven front frame.
3. Pull the bottom forward and out
of the oven, keeping the rear of the
oven bottom gliding on the bottom
of the lowest shelf glide. This keeps it
from catching on the burner igniter
shield. To replace the bottom, just
reverse this procedure, making sure
the two tabs on the rear of the oven
bottom go into the slots at the rear.
The oven bottom has aporcelain
enamel finish. To make cleaning
easier, protect the oven bottom
from excessive spillovers. This is
particularly important when baking
afruit pie or other foods with a
high acid content. Hot fruit fillings
or foods that are acid in content
such as milk, tomato or sauerkraut,
and sauces with vinegar or lemon
juice, may cause pitting and damage
to the porcelain enamel surface.
To protect the oven bottom surface,
place apiece of aluminum foil
slightly larger than the baking dish
or asmall cookie sheet on alower
shelf or under the baking dish to
catch any boilovers. It should not
completely cover the shelf as this
would cause uneven heat in the
oven. Aluminum foil should not
be placed on the oven bottom.
If aspillover does occur on the
oven bottom, allow the oven to cool
first. You can clean the bottom with
soap and water, amild abrasive
cleanser, soap-filled abrasive pads,
or caustic oven cleaner following
manufacturer’s directions.
When applying oven cleaner, be
carefid not to get it on the countertop,
floor, continuous-cleaning oven
parts on models so equipped, or
any other surface.
Note: The porcelain oven door
liner and oven bottom may be
cleaned with acommercial oven
cleaner. If your range has a
continuous-cleaning oven, the
door liner and oven bottom must
be removed and cleaned away fmm
the oven to prevent damage to the
continuous-cleaning oven liner.
I(continued next page)
15

Care and Cleaning
Outer Enamel Finish
When the range is cool, wash the
enamel finish with mild soap and
water or amild abrasive cleanser
applied with adamp cloth. Rinse
the surface with clean water and
dry with asoft cloth. If you wish,
occasionally apply athin coat of
mild cleaning wax to help protect
the finish.
There are anumber of precautions
y~u can take to avoid marring the
surface of the range and to prevent
it from becoming dull. Don’t slide
heavy pans across it. If you spill
foo~s with alot of acid (tomatoes,
sauerkraut, fruit juices, etc.) or
foods with high sugar content,
clean them up as soon as possible.
If allowed to set, these foods could
cause adull spot. Also, no matter
how stubborn the food stain, never
use harsh abrasive cleansers. They
could permanently damage the
enamel surface.
Control Panel
It’s agood idea to wipe the upper
and lower control panels clean after
each use of the oven. For amore
thorough cleaning, the knobs can
be removed by pulling them off the
knob stems. Clean with mild soap
and water, rinse with clean water
and polish dry with asoft cloth.
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on the control panel as
they will damage the finish.
Burner Grates
Grates should be washed regularly
and, of course, after spillovers.
Wash them in hot, soapy water and
rinse with clean water. Dry the
grates with acloth—don’t put them
back on the range wet. When
replacing the grates, be sure they’re
locked into position over the burners.
To get rid of burned-on food, soak
the grates in aslightly diluted
liquid cleanser.
Although they’re durable, the
grates will gradually lose their
shine, regardless of the care you
take of them. This is due to their
exposure to high temperatures.
To preserve the grates’ porcelain
finish as long as possible, do not
operate aburner for an extended
period of time without cookware on
the grate. The finish on the grate
may chip without cookware to
absorb the heat.
Drip Pans
Remove the grates and lift out the
chrome drip pans. Wash them in
hot, soapy water. Rinse them with
clean hot water and polish them dry
with acloth. Never use abrasive
cleaner or steel wool-they’ll scratch
the surface. Instead, soak the drip
pans for about 20 minutes in slightly
diluted liquid cleanser or mild
solution of ammonia and water (1/2
cup of ammonia to one gallon of
water). After soaking, wash them
in hot, soapy water. Rinse with
clean water and polish with acloth.
Lift-Up Cooktop
Clean the area under the cooktop
often. Built-up soil, especially
grease, may catch fire.
I1I
To make cleaning easier, the entire
cooktop maybe lifted up and held up
by locking arms that catch and hold
the top up when it’s all the way up.
Be sure all burners are turned
off before raising the cooktop.
Then remove the grates, grasp the
front sides of the cooktop and lift.
After cleaning under the cooktop
with hot, mild soapy water and a
clean cloth, put the cooktop back in
place. Lift up alittle to release the
locking arms and push them in
while guiding the top back down.
Be careful not to pinch your fingers.
Range Top Burners
The holes in the burners of your
range must be kept clean at all
times for proper ignition and an
even, unhampered flame.
Clean the burners routinely and
especially after bad spillovers
which could clog these holes.
Burners lift right out for cleaning.
Note: Ascrew holds each of the
burners in place to keep them from
wobbling around during shipment.
Labels indicate their locations.
Remove the shipping screw with a
Phillips head screwdriver, lift the
burner, tilt it to one side at the end
closest to the igniter and move it
toward the back of the range. This
disengages it from the gas valves at
the front of the range, and it lifts
out easily.
To remove burned-on food, soak
the burner in asolution of aproduct
used for cleaning the inside of coffee
makers. Soak the burner for 20 to
30 minutes. If the food doesn’t
rinse off completely, scrub it with
soap and water or amild abrasive
cleanser and adamp cloth.
Before putting the burner back, dry
it thoroughly by setting it in awarm
oven for 30 minutes. Then place it
back in the range, making sure it is
properly seated and level.
16

Griddle
Model JGCC58EH
aipe ateaspoon of vegetable oil
ove~ the nonstick surface of the
griddle to “condition” it before
you use it for the first time.
Do not overheat the griddle—to
do so will cause permanent staining
of the nonstick coating.
To clean the griddle, scour its
surface regularly with aplastic
pad to remove unseen or stubborn
food or grease. Even if the griddle
looks clean, athin layer of food or
grease may cling to the surface and
eventually build up to where it will
affect the nonstick surface.
Do not use metal utensils on the
griddle—use wood or plastic ones.
Do not use metal scouring pads
or harsh scouring powders on the
nonstick surface.
Staining of the nonstick surface
can be caused by (1) failure to
wash it thoroughly after each use,
(2) minerals in the water if the
\—,–...
eriddle is not dried, and (3) use of
too high heat.
Broiler Pan /k Rack
After broiling, remove the broiler
rack and carefully pour off the
grease. Wash and rinse the pan
and rack in hot, soapy water.
If food has burned on, sprinkle
the broiler rack while hot with
detergent and cover with wet paper
towels or adish cloth. That way,
burned-on foods will soak loose
while the meal is being served.
Do not store asoiled broiler pan
and rack in the oven.
Oven Light Replacement
The light bulb is located in the
upper right corner of the oven.
Before replacing the bulb,
disconnect electric power to the
rarwe at the main fuse or circuit
bre~ker panel. Let the bulb cool
Gcompletely before removing it.
Replace with ahigh temperature
appliance bulb of the same wattage.
Do not touch ahot bulb with a
damp cloth as the bulb will break.
Cooktop Light Replacement
Model JGCC58EH
To replace the fluorescent tube in
the backsplash:
1. Disconnect electric power to the
range at the fuse box or circuit
breaker panel.
2. Remove the screw on each end
of the backsplash.
3. Remove the metal strips on each
end that hold the glass in place.
4. Remove the five control knobs.
5. Carefully remove the glass and
place it on aflat surface.
I
6. Rotate the fluorescent tube in the
sockets and take it out.
7. Replace tube and reassemble
backsplash.
Adjusting the
Oven Thermostat
I’he temperature control in your
new oven has been carefully adjusted
to provide accurate temperatures.
However, if this oven has replaced
one you have used for several years,
you may notice adifference in the
degree of browning or the length of
time required when using your
favorite recipes. Oven temperature
controls have atendency to “drift”
over aperiod of years and since
this drift is very gradual, it is not
readily noticed. Therefore, you
may have become accustomed to
your previous oven which may
have provided ahigher or lower
temperature than you selected.
Before attempting to have the
temperature of your new oven
changed, be sure you have followed
the baking time and temperature of
the recipe carefully. Then, after
you have used the oven afew times
and you feel the oven is too hot
or too cool, there is asimple
adjustment you can make yourself
on the OVEN TEMP knob.
Pull the knob off the control shaft
and look at the back side. There is
adisc in the center of the knob skirt
with aseries of notches on the inner
edge next to the knob shaft. One of
these notches is positioned over a
pointer on the side of the knob shaft.
Note position of
pointer to notches
before adjustment
onlv the
-locking screws
Note which notch the pointer is
located in. To make an adjustment,
carefilly loosen (approximately
one turn), but do not completely
remove the two screws that hold the
skirt to the knob. Hold the knob in
one hand and with the other hand
carefully tilt the skirt until the
notch in the disc clears the pointer
on the knob shaft.
To raise the oven temperature, turn
the dial in the direction of the
arrow for “Raise ~’To lower the
temperature, turn the dial in the
direction of arrow for “Lower~’
Each notch will change the oven
temperature approximately 25”F.
We suggest that you make the
adjustment one notch from the
original setting and check oven
performance before making any
additional adjustments.
After the adjustment is made, make
sure the pointer on the knob shaft
is aligned with the notch in the disc.
Press skirt and knob together and
retighten screws so they are snug,
but be careful not to overtighten.
Re-install knob on range and
check performance. Note: Afler an
adjustment has been made the “Off”
and “Broil” positions will not line
up with the indicator mark on the
control panel as they previously
did. This condition is normal and
will not create aproblem.

..,,
Cleaning Guide
Note: Let range/oven parts cool before touching or handling.
i
MATERIALS TO USE GENERAL DIRECTIONS
Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in
broiler compartment to cool.) Sprinkle on detergent. Fill pan with warm water
and spread cloth or paper towel over rack. Let pan and rack stand for afew
minutes. Wash; scour if necessary. Rinse and dry. OPTION: Clean pan and rack
in dishwasher.
Pull off knobs. Wash gently but do not soak. Dry and return controls to range,
making sure to match flat area on knob and shaft.
Wash all glass with cloth dampened in soapy water. Rinse and polish with adry
cloth.
Wash, rinse and then polish with adry cloth. DO NOT USE steel wool,
abrasives, ammonia, acids, or commercial oven cleaners which may damage
the finish.
P~T
Broiler Pan and Rack ●Soap and Water
●Soap-Filled Scouring Pad
●Plastic Scouring Pad .
,.
Control Knobs:
Range ToP and Oven ●Mild Soap and Water
●Soap and Water
Outside Glass Finish
●Soap and WaterMetal, including
Side Trims and
Trim Strim
Outer Porcelain
Enamel Finish ●Paper Towel
sDry Cloth
●Soap and Water
Avoid cleaning powders or harsh abrasives which may scratch the enamel.
If acids should spill on the range while it is hot, use adry paper towel or cloth
to wipe up right away. When the surface has cooled, wash and rinse.
For other spills, such as fat smatterings, etc., wash with soap and water when
cooled and then rinse. Polish with adry cloth.
Use amild solution of soap and water. Do not use any harsh abrasives or
cleaning powders which may scratch or mar surface.
I%inted Surfaces ●Soap and Water
Shelves ●Soap and Water
●Soap-Filled Scouring Pad Shelves can be cleaned in dishwasher, or by hand using scouring pad. Rinse
thoroughly after cleaning.
sPlastic Scouring Pad
Surface Burner
Grates Lift out when cool. Soak 5to 10minutes if desired in w~rm solution of
dishwasher detergent. Scour with materials mentioned here to remove burncd-
on food particles.
Clean as described below or in dishwasher. Wipe drip pans after each cooking
so unnoticed spatter will not “burn on” next time you cook. To remove “burned-
on” spatters, use any or all cleaning materials mentioned. Rub lightly with
scouring pad to prevent scratching of the surface.
Wipe off burner heads. [f heavy spillover occurs, remove burners from range
(see page 16)and soak them for 20 to 30 minutes in solution of hot water and
product for cleaning inside of coffee makers, such as Dip-It brand. If soil does
not rinse off complete] y, scrub burners with soap and water or amild abrasive
cleanser and adamp cloth. Dry burners in awarm oven for 30 minutes before
returning them to the range.
Remove oven door—see page 15. DO N(X place door under running water, or
immerse. Use same directions for cleaning as for Porcelain Enamel Oven
Interior, below.
Cool before cleaning.
●Soap and Water
●Soap-Filled Scouring Pad
(Non-metallic)
●Soap and Water
●Stiff-Bristled Brush
●Soap-Filled Scouring Pad
(Non-metallic)
,
Chrome-Plated
Drip Pans
Burners ●Solution for Cleaning
Inside of Coffee Makers
●Soap and Water
●Mild Abrasive Cleanser
●Damp Cloth
Inside Oven Door ●See below
Continuous-Cleaning
Oven Interior—Top,
Sides and Back
(Model JGCC58EH)
●Stiff Bristle Nylon Brush
If heavy soiling has occurred on the porous surjiace, remove as much of the soil
as possible using asmall amount of water and astiff bristle nylon brush. Use
water sparingly and change it frequently, keeping it as clean as possible, and be
sure to blot it up with paper towels, cloths, or sponges. Do not rub or scrub with
paper towels, cloths or sponges, since they will leave unsightly lint on the oven
finish. If water leaves awhite ring on the finish as it dries, apply water again and
bfot it with aclean sponge, starting at the edge of the ring and working toward
the center.
For special cleaning instructions, see page 14.
Cool before cleaning. Frequent wiping with mild soap and water (particularly
after cooking meat) will prolong time between major cleanings. Rinse
thoroughly. Soap left on liner can cause stains. For heavy soil, use nonabrasive
cleaner and follow label instructions, using thin layer of cleaner. Use of rubber
gloves is recommended. Wipe or rub lightly on stubborn spots. Wipe off any
cleaner that gets on thermostat bulb found in back or on side, near top of oven.
The oven bottom panel can be removed for cleaning (see page 15). Use same
directions for cleaning as for Porcelain Enamel Oven Interior above.
*,.>
Porcelain Enamel
Oven Interior
(Model JGCS54EH)
●Soap and Water
●Commercial Oven Cleaner
●Soap-Filled Scouring Pad
●Plastic Scouring Pad
Removable Porcelain ●See above
Enamel Oven Bottom
Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should be wiped up immediately (blotted up
ifin Continuous-Cleaning oven). Take care not to touch hot portion of oven. When surface is cool, clean and rinse. CAUTION: Light bulbs can get
warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.
18

.#!!5 Questions?
.‘+_,; Use This Problem Solver
o
PROBLEM POSSIBLE CAUSE &WYOR WHAT TO DO
lDP BURNERS DO NCYI’ ●Make sure electrical plug is plugged into alive power outlet.
LIGHT ●Burner holes on side of burner may be closed. Remove and clean them.
●Burners may not be fitted correctly onto the gas valves. Remove and
reinstall them properly.
OVEN DOES N(YI’COOK ●Make sure thermostat capillary bulb (located in upper portion of oven) is
PROPERLY in correct position, not touching oven sides and not coated with anything.
●Aluminum foil being used improperly in oven.
●Oven vent blocked on top of range.
●Incorrect utensil being used. Check each cooking section for utensil tips
or recommendations.
●Oven bottom not securely seated in position.
●OVEN TEMP knob set incorrectly or not turned on.
●Check common Baking, Roasting and Broiling problems on pages 10-13.
CLOCK DOES NCYTWORK ●Range electrical plug must be securely seated in alive power outlet.
Check for blown fuse or tripped circuit breaker.
OVEN LIGHT DOES NCYI’ ●Bulb may be loose or burned out.
COME ON ●Electrical plug must be plugged into alive power outlet.
If you need more help.. call, toll free:
The GE Answer Center@
800.626.2000
consumer information service
If YouNeed Service
To obtain service, see your warranty
on the back page 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 fhrther 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
General Electric
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
19

YOUR GENERAL ELECTRIC RANGE
~~wARRANTy
j
Save proof of origtnal purchase date such as your sales shp or cancelled check to establish warranty period. .*
*
WHAT IS COVERED
WHAT IS NOT COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor
in your home to repair or replace
any part of the range that fails
because of amanufacturing defect.
●Service trips to your home to
teach you how to use the product,
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
The GE Answer CenteF
800.626.2000
consumer information service
●Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Hawaii
and Washington, D.C. In Alaska the
warranty is the same except that it is
LIMITED because you must pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer Care”
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELE~RIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE@ SERVICE.
.Replacement of house fuses or n. j;:x
resetting of circuit breakers.
i
~“
●Failure of the product if it is used
for other than its intended purpose ~.
or used commercially.
.Damage to product caused
by accident, fire, floods or acts ;.
of God.
WARRANK)R IS NOT RESPONSIBLE !
FOR CONSEQUENTIAL DAMAGES. 1:
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225
E%is7i GE NE RAL@EIECTRIC JGCS54EH
JGCC58Eti
11/86