GE JSP50GN User manual

Electric Slide-h Modular Range
—
Contents
Aluminum Foil 4,17,29
Oven
23-30
Anti-Tip Device
3,43
Baking, Baking Guide
26,27
Appliance Registration
2
Broiling, Broiling Guide
29,30
Canning Tips
9
Door Gasket
4,35
Care and Cleaning
31-39 Door Removal 34
Clock
24
Light; Bulb Replacement
34
Consumer Services 47 Preheating
5,27
Energy-Saving Tips
5 Roasting, Roasting Guide 28
Features
6,7 Self-Cleaning Instructions 35-37
Installation Instructions
42,43
Shelves
23,26,28-30
Model and Serial Numbers Thermostat Adjustment
37
Oven Controls
24,25, 3:
Toe Space Filler 42
Modules 12-22 Problem Solver 40,41
GreaseJars 6,7,18,21,34,38
Safety Instructions
2-4
Griddle
20,21 Surfkce
Module Cooking 8-22 -
Griddle Cooking Guide
22
Control Settings 8
Grill 17,18
Cookware Tips 13
Grill Cooking Guide 19
Surface Cooking Guide
10, 11
Module Cover
6, 12,33
Warranty
Back Cover
Open Coil 14
Radiant 16
GE Answer Center
a
Solid Disk
15
800.626.2000
ModelJSP50GN
—
GE Appliances
—— . .

Help us help you...
llefore using your range,
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
GE Appliances
Appliance Park
Louisville, KY 40225
If you received
a damaged range or
modular components . . .
immediately contact the dealer (or
builder) that sold you the range.
Write down the model and
serial numbers.
You’ll find them on a label on the
front of the range behind the
oven door.
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.
2
Save time and money.
Before you request
service . . .
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in
back of this book.
the
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 further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
Accessories
To add versatility to your modular
range, accessories are available at
extra cost from your GE
Appliances dealer. See General
Information about Modules.
IMPORTANT
SAFETY
INSTRUCTIONS
Read all instructions
before using this
appliance.
IMPORTANT
SAFETY NOTICE
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.
The fiberglass insulation in self-
clean ovens gives off a very
small amount of carbon
monoxide during the cleaning ““–
cycle. Exposure can be
minimized by venting with an
open window or using a
ventilation fan or hood.
When You Get Your Range
● Have the installer show you
the location of the circuit breaker
or fuse. Mark it for easy reference.
● Be sure your appliance is
properly installed and
grounded by a qualified
technician in accordance with the
provided Installation Instructions.
When using electrical appliances,
basic safety precautions should
be followedj including the
following:
● Use this appliance only for its
intended use as described in this
manual.
● Don’t attempt to repair or
replace any part of your
range unless it specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
.

IMPORTANT SAFETY INSTRUCTIONS
.Wad all instructions before using this appliance.
-efore performing any
service,
DISCONNECT THE
RANGE POWER SUPPLY AT
THE HOUSEHOLD
DISTRIBUTION PANEL BY
REMOVING THE FUSE OR
SWITCHING OFF THE
CIRCUIT BREAKER.
WARNING-Ail ranges
n
P
can tip and
-
,.b
injury could
m
result. To
prevent
accidental
tipping of the
M
,.4
range, attach it
to the wall or
floor
by
installing the
Anti-Tip device supplied.-Make
sure the chain fits securely into
the slot in the device.
IEVOU pull the range out from the
.1 for any reason, make sure
UE device is properly engaged
when you push
the range back.
Please refer to the Anti-Tip
device Installation Instructions
in this book.
● 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 climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, causing severe
personal injury.
● CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
,CKSPLASH OF A
.\AN@3-CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
● Never wear loose-fitting or . Do not touch module elements
hanging garments while using or interior surface of oven.
the appliance.
Flammable These surfaces may be hot
material could be ignited if
enough to burn even though they
brought in contact with hot
are dark in color. IMring and
heating elements and may cause
after use, do not touch or let
severe burns.
clothing or other flammable
● Use only dry pot holders—
materials contact module
moist or damp
pot holders on hot elements, cooktop surfaces
surfaces may result in burns from nearby modules or any interior
steam. Do not let potholders area of the
oven; allow sufficient
touch hot heating elements. Do time for cooling, first.
not use a towel or other bulky
Potentially hot surfaces include
cloth in place of a pot holder. the grill grates, griddle, cooktop
and areas facing the cooktop,
● For your safety, never use
oven vent opening and surfaces
your appliance for warming or
heating the room.
near the opening, and crevices
around the oven door.
● Do not leave paper products?
Remember: The inside surface of
cooking utensils, or food in the
the oven may be hot when the
oven when not in use. Do not
door is opened.
store flammable materials in an * When cooking pork,
follow
oven or near the cooktop.
the directions exactly and always
● DO NOT STORE OR USE
cook the meat to an internal
. .
COMBUSTIBLE
temperature of at least 170°F.
This assures that, in the remote
MATERIALS, GASOLINE OR
OTHERFLAMMABLE
VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR
ANY OTHER APPLIANCE.
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● Do not let cooking grease or
other flammable materials
accumulate in or near the
range.
● Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical or
foam type fire extinguisher.
possibility that trichina may be
present in the meat, it will be
killed and the meat will be
safe to eat.
● Keep the reflector plates and
grease wells clean to reduce
smoking and avoid grease fires.
Oven
● Stand away from range when
opening oven door. 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 build up and the
container could burst, causing
an injury.
● Keep oven vent duct
unobstructed.
(continued next page)

Important SAFETY INSTRUCTIONS (continued)
● Keep oven free from grease
buiklup.
● Place oven shelf in desired
position while oven is COOL If
shelves must be handled when
hot, do not let potholder contact
heating units
ii 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 walk.
* When using cooking or
roasti~g bags in oven, follow
the manufacturer’s directions.
c Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Clean~ng Oven
● Do not clean door gasket
before reading special cleaning
instructions in
the Self-Clean
section of this book. The door
gasket is essential for
a good
seal. Caution should be taken not
to damage or move the gasket.
● Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind shouid be used in or around
any part of the oven.
● Self-clean only parts listed in
this Use and
Care Book. Before
self-cleaning the
oven, remove
broiler pan, shelves and
other
cookware.
● Listen for the fan noise. If you
don’t hear the
fan sometime
during the self-clean cycle, call
for service before using the self-
clean cycle again.
● Be sure to wipe up excess
spillage before starting the
self-
cleaning operation.
● If the self-cleaning mode
malfunctions, turn off and
disconnect the power supply.
Have serviced by a qualified
technician.
Surface Cooki~g Modules
● Use proper pan size-This
appliance has modules each
equipped with a six-inch and an
eight-inch heating element.
Select cookware having flat
bottoms large enough to cover
the selected heating element. The
use of undersized cookware will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of cookware
to burner will also improve
efllciency.
. Never leave modules
unattended at high or medium
high heat settings. Boilovers
cause smoking and greasy
spillovers that may catch fire.
● Never leave the kitchen whila
using the grill.
* NEVER USE WATER ON A
GREASE FIRE.
* Be sure drip pans and the
vent duct are not covered and
are in place.
Their absence
during cooking could damage
range parts and wiring.
Q Don’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard
m- damage to
the range,
● Only certain types of glass,
glass/cwunic, earthenware or
other
glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
See section on Surface Cooking
for suggestions.
4
.-,
0 To minimize the possibility of
burns. imition of flammabki
rnaterial~ and spillage, the handle
of a container should be turned
toward the center of the cooktop
without extending over nearby
elements.
● Always turn module control to
OFF before removing cookware.
● To avoid the possibility of a
burn or electric shock, always
be certain that the controls for
all elements are at OFF
position and all elements are
cool before attempting to
remove any module.
c Do not immerse or soak
removable modules. Do not put
them in a dishwasher.
Do not
self-clean the modules in the oven
● When flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
● 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 sides of pan.
● Use least possible amount of
fat for effective shallow or
deep-fat frying.
Filling the pan
too full of fat can cause spillovers
when food is added.
● If a combination of oils or fats
will be used in frying,
stir
together before heating. Always
heat fat slowly, and watch as it
heats,
● Use deep fat thermometer
whenever possible
to prevent
overheating fat beyond the
smoking point.
SAW THESE -
INSTRUCTIONS

Installing
%e Range
Your range, like 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, and it is recommended
that these simple and inexpensive
instructions be followed.
The range should be installed on a
l/4-inch thick sheet of plywood (or
similar material) as follows:
When
the floor covering ends at the
front of the range, the area the
range will rest on should be built
up with plywood to the same level
or higher than the floor covering.
This will allow the range to be
moved for cleaning or servicing.
Leveling
the Range
—
.e a 1 X“ open end or adjustable
wrench to equally back out the
four legs. The flanges (rims) below
the sides
of the cooktop must be
raised above the top of the counter.
Carefully slide the range into its
installation space. Observe that it
is clearing the countertop. Then
place a spirit level or a glass
measuring cup partially filled with
water on one of the oven shelves to
check for levelness. If using a
spirit level, take two readings, with
the
level placed diagonally first in
one direction and then the other.
Adjust the four legs carefully.
Level the range front to back and
side to side. The range must not
hang from the countertop.
—
Energy-Saving
Tips
Surface Cooking
● Use cookware of medium weight
aluminum, with tight-fitting covers
and flat bottoms which completely
cover the heated portion of the
element.
● Cook fresh vegetables, with a
minimum amount of water, in a
covered pan.
● Watch foods when bringing them
quickly to cooking temperatures at
HI and MED HI heat settings.
When food reaches its 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
shell, bring water and eggs to a
boil, then turn setting to OFF
position and cover cookware with
a lid to complete the cooking.
1
-o
● Use correct heat settings for the
cooking task:
HI—to start cooking (if time
allows, do not use HI heat setting
to start).
MED HI—quick browning.
MED—s1ow frying.
MED LO—to finish cooking (most
quantities), simmer, double boiler
heat.
LO—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.
Griddle Cooking
● Preheat the griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on a cold griddle.
Grill Cooking
c Heat only half the grill when
cooking small amounts of food.
Use rear position for best results.
Oven Cooking
● Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating
the oven. If you find preheating is
necessary, put the food in the oven
promptly when the tone sounds to
indicate the cooking temperature is
achieved.
● Always turn the oven off before
removing food.
● During baking, avoid frequent
door openings or keep the door
open as short a time as possible if
it is opened.
● Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also, add rolls or precooked
desserts to the warm oven, using
the residual heat to warm them.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
5

Features of Your Modular Grill/Griddle Range
See the General Information About Modules section of this book.
I
Oven Door Gasket
Please read specific instructions for care
and cleaning of the oven door gasket.
6

—
Explained
Features Index on page
Modules
1 Open Coil Module
2 One-Piece Chrome-Plated
Drip Pan/Trim Rings
3 Open Coil Plug-In Elements
4 Solid Disk Element Module
5 Radiant Module
Grill Module
I
6
7
8
Reflector Plates (Support Grill
Element and Griddle. Fit directly
into Grease Wells.)
Grill Element (Plug-in element used
when cooking with Grill or Griddle.)
Grill Grids (Two) (Remove when
Griddle is being
used. Grids
support foods being grilled.)
‘9 Grease Wells (Permanently located
under Grill Element. Plug-in element
used when cooking with grill or griddle.)
10 Griddle Module (Remove when not
—
in use. Use for meats, pancakes or
other foods usually prepared in
frying pan or electric skillet.)
Cooktop
11 Module Element Controls
12 Master Indicator Light for
Modules (When any element is on,
this light will come on and stay on
until the element is turned off.)
13 Oven Controls
Automatic Oven Timer (Turns the
oven on and off automatically.)
Oven Control and Thermostat
Clock
Timer (Lets you time any
kitchen function, even when the
oven is in use.)
Oven “ON” Indicator
Oven Display Panel
Lock Light (Appears during
self-clean. The Door Lock Lever
must be moved to the lock position.)
14
31
31
15
16
17
17, 18
17
20-22
8
8
24,25
25
24,37
24
24
24
24
36
Explained
Features Index on page
Cooktop (continued)
14 Set Knob 24,2536
(Lets you set oven temperature,
clock, timer and HI or LO broil.)
15 Oven Cancel Button 24,25,36
(Push it to cancel any operation.)
16 Oven Vent 4,34
(Located at right rear of cooktop
area. May get hot during oven use.)
Oven
17 Oven Liner
39
18 Embossed Shelf Supports 23,26,
(See positions for shelves as 28-30
recommended in the Baking,
Roasting and Broiling Guides.)
19 Oven Shelves (Two) 23,33
20 Broil Element 29,39
21 Bake Element (Maybe lifted 26,39
gently for cleaning oven floor.)
22 Interior Oven Light 34
23 Oven Light Switch 23
24 Broiler Pan and Rack 29,30,34
Lower Compartment
25 Model and Serial Number Plate
2
26 Grease Jars 34
27 Anti-Tip Device 3,5,43
(See Installation Instructions.)
—
7

Suflace c~~g See SutiaceModuleCookin~ Guide.
Surface Cooking with
Infinite Heat Controls
At both OFF and HI positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HI marks the highest setting;
the lowest setting is LO. In a quiet
kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows a quicker change
than switching to lower settings.
How to Set the Module Controls
MED I
Heat Settings Guide
HI—Quick start for cooking; bring
water to boil.
MED HI—Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MED LO—Cook after starting at
HI; cook with little water in
covered pan.
LO—Steam rice, cereal; maintain
serving temperature of most foods.
NOTE:
1. At HI and MED HI, never leave
food unattended.
Boilovers cause
smoking and greasy spillovers
which may catch fire.
2. At MED LO and LO, melt
chocolate or butter on small 6“ unit
of each module.
Step 1: Grasp desired control knob
Step 2: Turn either clockwise or
and-push in.
-
counterclockwise to desired heat
Control must be pushed in to set
setting.
only from OFF position. When
The module controls can be set
control is in any position other anywhere between LO and HI for
than OFF, it maybe rotated
a variety of heat settings.
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat in any module element
is on.
—
—.
8

Home Canning Tips
—
inning should be done on the
open coil, solid disk element or
radiant modules only. Do not use
the grill or griddle.
Pots that extend beyond 1 inch of
the element’s diameter are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to the cooktop
surfaces surrounding the
cooking zones.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
COOKWARE FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most SJUIJ13
or sauce mixtures—and all types
of frying—cook at temperatures
much higher than boiling water.
Such temperatures could eventually
_harm cooktop surfaces surrounding
: modules.
Observe Following Points
in Canning
1. Be sure canner fits over center
of the element. If your range does
not allow canner to be centered on
the element, 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 cooking element and take too
long to boil water.
RIGHT WRONG
3. When canning, use recipes from
reputable sources. Reliable recipes
are available from the manufacturer
of your canner; manufacturers of
glass jars for canning, such as
Ball”
and Kerr”; and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and that the jars are
sealed completely. When canning
foods in a water-bath canner, a
gentle but steady boil must be
maintained for the required
time. When canning foods in a
pressure canner, the pressure
must be maintained for the
required time.
If a solid disk or radiant element
is used for canning, please note
that these elements heat up and
cool down more slowly than open
coil elements. Because of this
difference, after you have
adjusted the controls, it is very
important to make sure the
prescribed boil or pressure levels
are maintained for the required
time.
The solid disk and radiant
elements have temperature
limiters that help prevent
damage to the cooktop. If the
bottom of your canner is not flat,
the element can overheat,
triggering the temperature
limiters to turn the element off
for a time. This will stop the boil
or reduce the pressure in the
canner.
Since you must make sure
to process the canning jars for
the prescribed time, with no
interruption in processing time,
you cannot can on solid disk or
radiant elements if the bottom
your canner is not flat enough.
9

Surface Module Cooking Guide
Cookware Tips
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast-iron and coated
cast-
iron cookware is slow to absorb heat,
but generally cooks evenly at LO or
MED settings. Steel pans may cook
unevenly if not combined with other
metals.
2. To conserve the most cooking 3. Deep Fat Frying. Do not overfill
energy, pans should be flat on the kettle with fat that may spill over
bottom, have straight sides and when adding food. Frosty foods
tight-fitting lids. Match the size bubble vigorously. Watch foods
of the saucepan to the size of the frying at high temperatures and
element. A pan that extends more keep cooktop and vent system free
than one inch beyond the edge of from accumulated grease.
the element will not cook evenly.
Food
Cereal
Cornmeal, grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chop!
Pan-fried: Tender
chops; thin steaks up
to 3/4 inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk and c~coa ingredients.
Bring just to a boil.
HI. At first perk, switch
heat to LO.
HI. Cover eggs with cool
water. Cover pan, cook
until steaming,
MED HI. Melt butter,
add eggs and cover skillet.
HI. Melt butter.
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Meh fat, then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Setting to Complete
Cooking
LO or MED LO, then add
cereal. Finish timing according
to package directions.
“MED t;”cook 1 or 2 minutes
to completely blend
ingredients.
LO to maintain gentle but
steady perk.
Turn heat off. Let eggs stand in
hot water in covered saucepan
1-4 minutes for soft cooked;
15-17 minutes for hard cooked.
Continue cooking at MED HI
until whites are just set,
about
3 to 5 more minutes.
LO, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook
other side.
LO. Carefully add eggs.
Cook uncovered about 5
minutes at MED HI.
MED. Add egg mixture.
Cook, stirring to desired
doneness,
LO. Stir occasionally and
check for sticking.
LO, simmer until fork-
tender.
MED HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
Percolate 8 to 10 minutes for
8 cups, less for fewer cups.
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
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresh ~uit: Use l/4 to 1/2 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 titme.
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.
Timing: Steaks I to 2 inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast:
2X to 4 hours.
Pan frying is best for thin steaks
and chops. If rare is desired, preheat
skillet before adding meat.
10

RIGHT
OVER1°
Directions and Setting
to Start Cooking
HI. Melt lat. Switch to
MED HI to brown chicken.
Setting to Complete
Cooking
LO. Cover skillet and cook
until tender. Uncover last
fewminutes.
Cookware Comments
Food
Fried Chicken For crisp dry chicken, cover only
after switchinsz to LO for I ()
Covered
Skille[ minutes. Uncover and cook turning
occasionally I () to
20 minutes.
A more attention-f’ree method is
to start
and cook at MED.
MED HI. Cook, turning over
as needed.
Pwr Fried Bacon Uncovered
Skillet
HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Mel[ fat. Switch to
MED to brown slowly. LO. Cover and cook until
tender.
Meat may be breaded or
marinated in sauce before
f’rying.
.%uteed: Less tender
thin steaks (chuck.
round, etc. );
1 iver;
thick or whole fish.
Simmered or stewed
meat: chicken; corned
beef’; smoked pork;
“?win~ beef; tongue, et(
Covered
Skillet
Covered Dutch
Oven, Kettle 01
Large
Sallccpinl
HI, Cover meat with water
tind cover pan or kettle.
Cook until steaming.
LO. Cook until fork tender.
(Water should slowly boil.)
For very large loads, medium
heat may be needed.
Add salt or other seasoning before
cooking if meat has not been
smoked or otherwise cured.
elting chocolate,
marshmallows
Pancakes or
French Toast
Double Boiler.
Use small element
Skillet or
Griddle
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.
MEf) HI. Heat skillet 8 to
10 minutes. Greuse lightly.
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasto slowly so
boiling does not stop.
When melting marshmallows,
add milk or water.
Cook 2 to 3 minutes per side. Thick batter takes slightly
longer
time. Turn over pancttkes when
bubbles rise to surface.
Pasta
Noodles or spaghetti MED HI. Cook uncovered
until tender. For large amounts.
HI may be needed to keep
water at rolling boil throughout
entire cooking time.
MED HI for foods cooking
10 minutes or less.
MED for foods over
10minutes.
LO. To finish cooking.
Use large enough kettle to prevent
boilover. Pasta doubles in size
when cooked.
Covered Large
Kettle or Pot
Cooker should jiggle 2 to 3 times
Pressure Cooking Pressore Cooker
or Canner
HI. Heat until first jiggle
is heard. per minute, or according to
cooker directions.
Stir frequently to prevent sticking. HI. Bring just to boil. Puddings, Sauces,
Candies, Frostings
Uncovered
Saucepan
Vegetables
Fresh Covered
!3ruccpan
H1. Measure 1/2 to I inch
woter in saucepan. Add salt
and preptired vegetable. In
covered saucepm bring to boil
HI.
Measut”e wuter and sah
as above. Add frozen block
of vegetfible. In covered
saucepan bring to boil.
HI. In skillet melt fat.
MED. Cook 1 pound 10 to
30 or more minutes, depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Covered
Saacepfin LO. Cook according to
lime
on package.
Break up or stir as needed while
cooking.
Froz,cn
Sauteed: Onions; green
peppers; mushrooms;
celery, etc.
-Rice and Grits
Uncovered
Skillet
Covered
Saucepan
MED. Add vegetable. Cook
until desired tenderness is
reached.
LO. Cover and cook according
to time.
Turn over to stir vegetable as
necessary
for even browning.
HI. Bring salted water to
a boil. Triple in volume ufter cooking.
Time at LO. Rice: I cup rice and
2 cups water—25
min~tes. Grits:
I cup grits and 4 cups water—
40 minutes.
11

General Information About Modules
A full selection of modules is
available for the range cooktop.
The modules can be interchanged
quickly and easily. Each module
has an electrical plug which fits
into a receptacle in the side of the
well nearest the center of the
cooktop.
Some modules are inserted and
removed differently than others.
See each module section for
specific instructions for
installing and removing that
module.
Care of Modules
Some of the modules must be
cured or preconditioned before
using them for the first time.
Modules and accessories should
be cleaned after each use. The
longer a soil remains, the harder it
is to clean. See each module
section in this manual for specific
instructions.
Only the griddle
module may be immersed in
water.
When not in the cooktop, modules
and accessories should be stored in
a clean, dry place. Always be
careful not to drop the modules
or they could be damaged.
Using Electric
Element Modules
You must consider heat up and
cool down times for the elements
when determining cooking times.
Heat up and cool down times
depend on initial temperature
settings, the type of cookware used
and the amount of food being
cooked.
Start cooking at a higher setting to
heat the element faster, then turn to
a lower setting to finish cooking.
Remember, cooking continues
after the element is turned off, so
train yourself to turn the heat
down or off before cooking is
done.
Modules/Accessories
To purchase additional modules or accessories, contact your nearest
GE Appliances dealer or service center. Part numbers are listed below.
Open Coil
Element Module
Part Number
JXGC51
This module has one 6“ and one 8“
open coil element. The elements
and reflector bowls are removable
for cleaning.
a
(:)
Solid Disk
Element Module
dl
Part Number
JXGS54
~ (:) “
This module has one 6“ and one 8“
solid element. The elements are
made of cast iron and are sealed to
the cooktop. Each element has a
built-in protector that keeps it from
getting too hot.
c
o
Radiant Module
Part Number
JXGR61
This radiant module features one
6“ and one 8“ heating coil beneath
a smooth glass surface. The two
cooking zones are shown by the
outlines on the glass. This module
provides fast heat, energy efficient
operation and is easy to clean.
Grill Module
Parl Number
JXGL57
With this module you can charbroil
meat indoors all year long. Fat
drains away and collects in ajar in
the lower compartment. The
element is divided so the front and
back sections can be controlled
separately.
Griddle Module
Part Number
JXGD59
This griddle sits directly over the
grill element with the grill module
removed. It has two drain holes so
fat and meat drippings can drain
into ajar in the lower compartment.
The front and back of the griddle
are controlled separately.
Module Cover
Part Numbe(
JXGM2
This cover fits over any module. It
is textured steel with hardwood
handles along each side. It can be
used as a dust cover or to hide a
soiled module. If turned over, it
can be used as a tray.
12

Cookware Tips for Module Cooking Elements
—
z use of appropriate cookware
,. very important for cooking on
open coil, solid disk element or
radiant modules.
● Aluminum cookware conducts
heat faster than other metals.
● Cast iron and coated cast-iron
containers are slow to absorb heat,
but generally cook evenly at
minimum or medium heat settings.
● Glass cookware should be used
only as the manufacturer describes.
● Do not use a wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
● Good pans have a thick, flat
bottom which absorbs the heat
from the cooking element. The
thick, flat bottom provides good
heat distribution from the element
to the food. This cooking process
requires little water, fat or electricity.
● Pans with thin, uneven bottoms
~) not adequately utilize the heat
ning from the cooking element.
.Ie food to be cooked may burn
and require more time and
electricity. You would also have to
add more fat or water.
Pans with uneven bottoms are
not suitable.
● Don’t use pans with rounded
bottoms. They don’t have enough
contact with the cooking element
to cook properly.
- Use pans of the correct diameter
only. They should be slightly larger
than the element so
spillovers will
flow onto the cooktop and not bake
onto the element. A damp cloth is
sufficient to remove the spill. Pans
should not overhang more than
1 inch beyond the surface of
an element.
● To optimize cooking time
and energy usage, you should use
a pan that is the correct size for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted and spillage
can flow onto the element.
● Do not use woks that have
support rings. These types of woks
will not work on Solid Disc
element or Radiant modules. Using
woks with support rings on open
coil modules can shorten the life of
the coil. Do not try to use such
woks without the ring. You could
be seriously burned if the wok
tipped over.
● Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size.
The cookware should also be
covered, if applicable to the
cooking process.
● Place only dry pans on the
element. Do not place lids on the
element, particularly wet lids.
● We recommend that you use only
a flat-bottomed wok. They are
available at your local retail store.
● Except in pressure cooking with
water and water-bath canning,
canning pots should not extend
more that 1 inch beyond the
surface of an element and should
have flat bottoms.
● When canning pots do not meet
this description, the use of the
maximum heat setting causes
excessive heat buildup and may
result in damage to the cooktop.
See “Home Canning Tips” for
further information.
To check how a pan will perform on a module element:
1. Put 1 inch of water into the pan. confirms a good heat transfer
2. Bring water to a boil and and a good pot.
observe the pattern of the bubbles 4. Bubbles localized in only a
as the water comes to a boil. portion of the bottom indicate
3. A uniform pattern of bubbles uneven contact of the pan to the
across the bottom of the pan
element, uneven heat transfer or
an unsuitable pot.
13

open COil Module See SufiaceModuleCookin~ Guide.
‘=.
‘-
How to Insert Module
Step 1: Be sure the controls are
turned to OFF. To install the
module, position the electrical plug
to face the inside center wall of the
cooktop opening. There you will
see the electrical receptacle. (A
receptacle is available in either
cooktop opening.) Let the leading
corners of the module rest on the
cooktop surface.
Step 2: Carefully slide the module
plug toward the receptacle until
plug is engaged completely in
receptacle. Allow the module to fit
into the cooktop opening.
Step 3: Lower the inside edge of
module into the cooktop opening
until it is flush with cooking
surface.
How to Remove Module
Be sure the entire module surface
is cool before attempting to
remove the module. The open coils
of the module will retain heat after
the controls have been turned off.
Be careful not to get burned on a
module that has not had sufficient
time to cool after use.
Step 1: Lift the finger tab at the
outside edge of the module until
the modul~ base clears the cooktop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully
slide the module away from the
cooktop center until the module
plug is disengaged from the
receptacle.
—
Open Coil Module
Questions & Answers
Q. May I can foods and preserves
on my module elements?
A. Yes,
but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the module element coil.
Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
the module elements.
Q. Can I cover my drip pans
with foil?
A. No. Clean as recommended in
the Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any element?
A. Cookware without a flat surface —
is not recommended. The life of
the module elements can be
shortened and the cooktop can be
damaged from the high heat
needed for this type of cookware.
A special flat-bottomed wok can
be used safely.
Q. Why am I not getting the heat
I need from my module elements
even though I have the controls
on the correct heat setting?
A.
After turning module elements
off and making sure they are cool,
check to make sure the plug-in
elements are securely fastened into
the electrical receptacle.
Q. Why is the porcelain finish on
my cookware coming off?
A. If the module element heat
setting is higher than required for
the cookware material, and the
cookware is left indefinitely, the
finish may smoke, crack, pop or
burn depending on the type of
cookware. Also, using too much
heat over long periods for cooking
small amounts of dry food may
damage the finish.

Solid Disk Module See Surface Module Cooking Guide.
—
meral Information
About Solid Disk Elements
Using a solid disk element is quite
similar to using an electric open
coil element. You will enjoy the
benefits of prolonged heat retention
for cooking with both types of
cooking elements. However, there
are important differences:
● Solid disk elements transfer heat
evenly and well. They do not glow
“red hot” to cook properly, even at
the HI heat setting.
● Solid disk elements reach
cooking temperature a little slower,
and hold heat longer than
conventional elements. Solid disk
elements have very even heat
distribution. Since solid disk
elements hold heat longer, you
may wish to turn the element off
sooner, and take advantage of the
residual heat. The amount of
residual heat is dependent upon the
quantity and type of food, the
terial and thickness of the pan
.J the setting used for cooking.
● The red dot in the center of the
solid disk element indicates built-
in temperature limiters that
automatically reduce the heat if a
pan boils dry, if the element is
turned on without a pan or if the
pan is not making enough contact
with the surface of the element.
The red dots will wear off with use
without affecting the performance
of the elements.
● There is retained heat in the
element. On
boilovers, wait for
element to cool before cleaning
element area.
● Solid disk element cooking takes
you a step closer to easier cleanup
because the cooking surface is
sealed against spills. There are no
drip bowls or burner box to clean.
● You must use proper flat
bottomed cookware. Do not use
cookware that is warped, convex
H concave. Improper cookware
~ld cause unsatisfactory
cooking results. See cookware
tips for more information.
How to Insert Module
Step 1: Be sure the controls are
turned to OFF. To install the
module, position the electrical plug
to face the inside center wall
between the two cooktop openings.
There you will see the electrical
receptacle. (A receptacle is
available in either cooktop
opening.) Let the leading corners
of the module rest on the cooktop
surface.
Step 2: Carefully slide the module
plug toward the receptacle until
plug is engaged completely in
receptacle. Allow the module to fit
into the cooktop opening.
Step 3: Lower the inside edge of
module into the cooktop opening
until it is flush with cooking surface.
How to Remove Module
Be sure the entire module surface
is cool before attempting to
remove the module. The solid disk
elements will retain heat after the
controls have been turned off.
Be
careful not to get burned on a
module that has not had sufficient
time to cool after use.
Step 1: Lift the finger tab at the
outside edge of the module until
the module base clears the cooktop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully
slide the module away from the
cooktop center until the module
plug is disengaged from the
receptacle.
Before Using Your Solid Disk Module for the First Time
The top working surface of solid
disk elements have a protective
coating which must be hardened
before using the elements for the
first time. To harden this coating,
the elements should be briefly
heated without a pan (the coating
will stick to the pan). Heat the
elements for approximately
5 minutes at HI setting until the
smoking stops (this is normal).
Heating of the element will
change the stainless steel element
trim rings to a gold color.
THE ELEMENT’S PROTECTIVE
COATING MUST BE HARDENED
TO HELP PROTECT THE ELEMENT
OVER ITS LIFE.

Radiant Module See Surface Module Cooking Guide.
General Information
About Radiant Modules
The radiant module features
heating coils beneath a smooth
glass surface. The two cooking
areas are shown by outlines on the
glass.
When a cooking zone is activated,
coils beneath the zone radiate heat
through the glass to the cookware.
The red glow of the coils will be
instantly visible through the glass.
It will take the cooking zone on the
surface a few moments to heat up.
The coil cycles on and and off to
maintain your selected control
setting. The coils have temperature
limiters to prevent runaway
temperatures.
● Use the same cookware that you
would use with solid disk
elements.
How to Insert Module How to Remove Module
● If you are storing modules, do not
stack them or store other materials
Step 1: Be sure the controls are Be sure the entire module surface
on top of them, as damage to the turned to OFF. To install the is cool before attempting to
class surface of the radiant module module, position the electrical plug remove the module. The glass
to face the inside center wall of the surface of the module will retain
Y.
1s hkely. Be careful not to damage
or bend the electrical plug.
Do
not slide any cookware
across the glass surface of the
module. Scratches to the
surface will result.
cooktop opening. There you will heat after the controls have been
see the electrical receptacle. A turned off.
Be careful not to get
receptacle is available in either
burned on a module that has not
cooktop opening. Allow the had sufficient time to cool after
leading corners of the module to
use.
rest on the cooktop surface.
Step 1: Lift the finger tab at the
Step 2: Carefully slide the module outside edge of the module until
plug toward the
~eceptacle until
plug is engaged completely in the
receptacle. Allow the module to fit
into the cooktop opening.
Step 3: Lower the inside edge of
the module into the cooktop
opening until it is flush with the
cooktop surface.
the module base clears the cooktop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully
slide the module away from the
cooktop center until the module
plug is disengaged from the
electrical receptacle. Store the
module carefully after cleaning.
—.
16

Gtill Module Seethe Grill Cooking Guide.
i-ill Module
NOTE: The non-stick grill
grids must be preconditioned
before using them for the
first time. To precondition,
first wash them in soap and
water and dry. Then use a
paper towel to apply a small
amount of cooking oil to the
grids. Remove excess oil with
a clean paper towel.
Use the grill for preparing meals
with the appearance and flavor of
commercially char-broiled meats.
The grill must be very hot for this
type of cooking and smoke and
spatter is to be expected. Be
sure
to use your venting system when
grilling to help minimize smoke.
The grill must be preheated to get
the grill components hot enough to
sear the meat, sealing in the juices.
Preheat the grill on HI for 5 to 10
—
~nutes, then turn back to the
.ommended setting. See the Grill
Cooking Guide for more information.
The grill element is divided so
the front and rear sections are
controlled separately.
You can
heat both sections to the same
temperature for cooking large
amounts of the same food, or you
can vary the temperatures on front
and rear for cooking two different
foods. Also, you can save energy
when cooking small amounts of
food by turning only one section
on and” leaving-the other off entirely.
NEVER LEAVE THE
KITCHEN while grilling
meats or other juicy foods.
Fats and juices drip on the hot
grill element and may cause
flame-ups. When grilling, you
should always be present to
control flame-ups so they do
not get out of hand.
Reflector Plates _
~
I
Grill Element
I
If you have a bad flame-up and
● Never line the grill grid or the
there is danger of the fire
spreading, take the following
steps immediately:
1.
Turn the grill controls to OFF,
and turn the overhead vent hood or
venting microwave fan off.
2. Use a long-handled utensil to
remove the food from the grill. Be
careful not to get burned.
The fire should start to go out. If it
does not, smother the flames by
covering the entire grill module
with a large cookie sheet, the lid
from a large roasting pan, the
griddle or the module cover.
Never
use water on a grease fire.
Never try to use charcoal or
flavored wood chips in the
well under the grill grids. Use
of charcoal indoors without
proper ventilation produces
carbon monoxide that can be
fatal. Also, burning charcoal
in the well will permanently
damage the porcelain coating
in the well.
porcelain enameled grease well
with aluminum foil. Doing so may
block drainage of grease, causing
excessive smoking, fire or module
damage.
How to Assemble the
Grill Module
To insert the grill:
Step 1:
Be sure the controls for the
cooktop grill position are OFF.
Step 2: Place the two reflector
plates in the grease well as shown
in the illustration above.
Step 3: Grasp the grill element
with both hands near the plug,
Keeping the element as nearly
horizontal as possible, push the
plug firmly into the receptacle to
ensure complete contact (see
illustration above). The element
should lie flat and rest on the
ridges of the reflector plates.
Step 4: Place the two grill grids
into the opening in the cooktop
over the grill element.
—
17

Grill Tips
● Do not leave grill unattended
while it is in use.
● Do not use pots or pans on your
grill. You could be seriously
burned by heat from the grill
when reaching for the pot handle.
Pots or pans may trap heat from
the grill and result in damage to
the grill grates or grill finish.
● Use the grill module ONLY with
a high air-flow vented hood to
carry away smoke and fumes.
● Remove accumulated grease
from the non-removable grease
well after each use to lessen
smoking and odors. Be sure
opening to grease tube is clean.
Grease buildup can become a fire
hazard.
● Make sure grease collector jars
and reflector plates are clean and
in place before using the grill.
Remove grease from the grease
collector jam after each use to
avoid spillovers.
“ Grates should be oiled or sprayed
with a non-stick, salt-free
vegetable oil before cooking to
prevent sticking.
● Preheat the grill for 10 minutes at
HI heat setting, then turn to desired
setting for cooking.
● Trim fat from meats before
placing on grill. This will reduce
smoking and lessen grease buildup
in the grease well.
● Allow space between foods when
placing them on the grill. Air
needs to circulate around the food
for best cooking results.
● Occasionally rearrange foods on
the grill to prevent sticking and
provide better browning.
● Season meats after cooking rather
than before—salt can draw out
juices and dry out meat. Use tongs
to turn and rearrange meats on the
grill; forks will pierce the meat and
release juices.
Questions and Answers
Q. When cooking many
individual foods, what can I do
to ensure that foods will cook
evenly?
A.
When cooking foods of various
sizes and thicknesses, start larger
or thicker pieces first and add
quicker cooking, smaller pieces
later. Press meat lightly to lie flat
on grill. Slash the fat on edges of
steaks and chops to prevent
curling. Break the joints of split
chickens so they will lie flat.
Q. My grilled meats sometimes
come out drier than they should.
What can I do to help prevent
this?
A. Season meats after cooking
rather than before—salt can draw
out juices and dry out meat. Use
tongs to turn and rearrange meats
on the grill; forks will pierce the
meat and release juices.
Q. I follow the cooking times
suggested, but my foods don’t
get done properly. Is there
something wrong with my grill?
A.
Probably not. Suggested
cooking times should be used
only as a general guide. Variables
in food can change cooking
times required.
Q. How can I keep barbecued
meats from developing an
unattractive burned look and
taste?
A. Sauces containing sugar will
often burn if used during the
entire cooking time. If your
favorite sauce contains sugar, try
adding it only during the last 15 to
20 minutes of cooking time for
best results.
Q. Should I use the oven hood
during preheating?
A. Yes.
Turning the ventilation
hood on during preheating helps
evacuate smoke from the heating
elements as cooking soils burn off.
Q. Can my grill be switched to
the other side of the range?
A. Yes.
These interchangeable
modules can be used on either
the right or left side of the cooktop.
When inserting or removing a
module, take care not to force the
connection or exert undue pressure
which could damage the electrical
contacts.
Additional modules can be
purchased from your dealer, to
double your grill/griddle capacity
or to add two more open coil
elements.
Q. Foods cooked on my grill are
not browning as much as I would
like. What could cause this?
A.
A longer preheating and grill
time may be necessary to achieve
the desired results.
NOTE: It is recommended that you have a dry chemical, foam or Halon
type fire extinguisher where you can easily reach it in case of a cooking
fire. NEVER USE WATER ON A GREASE FIRE as it is likely to spread
the flames. Read the instructions on the extinguisher ahead of time and be
prepared to follow them in case of a cooking fire.

Grill Cooking Guide
—
not leave range unattended
Uuring “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
1.
Preheat at HI setting for 3. Before cooking steaks, slash
10 minutes before grilling. fat around edges to prevent curling
Turn to heat setting in guide or of meat.
your cookbook for the food you 4. Suggested cooking times
are grilling. should be used only as a guide,
2. Trim excess fat from meat. since variables in food can change
cooking times.
Suggested
Setting
Cooking Time
in Minutes
Comments
17-20 Marinate less tender beef before williruz.
Food
Beef Cubes (1 in.)
Beef Steaks, tender
HI
(3/4 to l-in.)
Rare
Medium
Well
(l X to 2-in.)
Rare
Medium
Well
5-7 per side
6-8 per side
8-10 per side
HI
HI
HI
HI
HI
HI
7-9 per side
9-11 per side
12-15
per side
Beef Steaks, less tender
(3/4 to l-in.)
Medium
Well
9- I I per side
13-15 per side
Tenderize before grilling. Turn and cover with foil after first half of cooking
time for more juiciness.
HI
HI
I
Chicken:
Pieces or Ouarters HI 50-60 (total)
] If sauce is desired, baste last 15-20 minutes, turn and rearrange often,
70-80 (total)
40-50 Turn or rearrange often.
15-20 Brush with melted butter.
I
17-20 If stuffed, add 6 minutes to total time. Cover top with foil.
ET-E
Fruit Slices ( 1/4 to l/2-in.)
I
17-22 Firm fruit such as apples and pineapples are recommended. Turn often.
I
6-7 per side Turn over after half of cooking time
8-9 per side
10-ii per side
I
17-20 Rearrange often.
8-10 oer side
I
7-9 (total)
Kabobs
Meat
HI
Vegetable HI
I
20-25
10-15 For less tender vegetables such as tomatoes, reduce time 4 to 6 minutes.
“Lamb”Chops(3/4 to l-in.) I HI
9-13 per side
I
24-28
Cut thin undersell to exDose meat. Turn over everv 5 to 10 minutes.
I
Lobster Tails
HI
I Brush with butter. ‘
Pork Chops, loin or rib
(1/2 -in.) HI
( l-in.)
HI
I
9-10 per side
15-17
per side
Sausage Links (4 oz. each)
Raw HI
Precooked
HI
I
11-12 per side Grill whole or cut into 2 to 4 pieces. Turn to brown all sides
6-8 ~er side
Spare Ribs
Entree (3 lbs.)
Appetizer (2 Ibs.)
— VegetableHalves
I
60-80 (total)
Parboil 5 minutes before grilling. Rearrange and turn over frequently.
50-60 (total)
Baste with sauce last 10 minutes, as desired.
HI
HI
HI
25i30 Choose tender vegetables such as squash and tomatoes. Cover with foil.
For tomatoes, reduce cooking time 10 minutes.
(egetable Slices
( I12:in.) HI
I
18-23 Firm vegetables such as potatoes and acorn squash are recommended.
Brush with butter. Turn often.
19

Griddle Module See Griddle Cooking Guide.
Your non-stick coated griddle
provides an extra-large cooking
surface for meats, pancakes or
other foods usually prepared in a
frying pan or electric skillet.
You can also use the griddle as a
warming tray by using a low-
heat setting. Because the heating
element under the griddle is
divided, you can vary the
temperature on the front and
rear sections.
How to Assemble the
Griddle Module
Step 1: Be sure the controls are
OFF.
Step 2: Place the two reflector
plates in the grease well.
Step 3: Grasp the grill element
with both hands near the plug.
Keeping the element as nearly
horizontal as possible, push the
plug firmly into the receptacle to
ensure complete contact.
Step 4: Place the griddle into the
opening in the cooktop
with the
two drain holes toward the front
of the cooktop (nearest the
controls). See illustration.
NOTE: When properly placed, the
griddle sits slightly above the
cooktop. This, and the open spaces
on the sides and rear of the griddle,
prevent excessive temperatures.
Using the Griddle
The non-stick griddle must
be preconditioned before
using it for the first time.
To
precondition, first wash the
griddle in soap and water and
dry. Then use a paper towel to
apply a small amount of
cooking oil to the griddle.
Remove excess oil with a clean
paper towel.
.
Grill Element.
Two Reflector<
Plates
\
y
. .
Preheat the griddle as
How to Remove
recommended in the Griddle
Griddle Module
Cooking Guide. After preheating
for the recommended amount of
Be sure the controls are OFF and
time, apply a small amount of oil
or butter.
Do not overheat the griddle.
Leaving the griddle at HI for
more than 10 minutes without
food can damage the non-stick
coating.
When using the griddle, a low vent
system setting is recommended.
the griddle is cool.
To remove the griddle:
Step 1:
Lift the back edge of the
griddle a bit to let any excess fat or
oil drain.
Step 2: Remove the griddle.
Step 3: Grasp the element with
both hands on either side of the
plug.
Step 4: Raise the opposite side of
the element just enough to clear
the well, then pull away from the
receptacle. The element will not
sit level when replaced if it is
forced too far upward when
removed.
Step 5: Remove the two reflector
plates.
20