GE JSP62GN User manual

Electric SRde-ih Modular Range
Contents
Aluminum Foil 4,14, 17, 19,26,29 Oven
23-30
AntiTip Device 3,44 Baking, Baking Guide 26,27
Appliance Registration
2
Broiling, Broiling Guide 29, 30
Canning Tips 9 Door Gasket
4,35
Care and Cleaning
31-41
Door Removal
36
Clock
24
Light; Bulb Replacement 35
Consumer Services
47
Preheating 27,30
Cooking Guides 10, 11, 19,22 Roasting, Roasting Guide 28
Electronic Oven Controls 24,25,38
Self-Cleaning Instructions 37-39
Energy-Saving Tips
5 Shelves 23,26,28-30
,.
Features 6,7 Thermostat Adjustment
39
—
Model and Serial Numbers
2
Problem Solver
42,43
—
Modules
12-22 Safety Instructions 2-4
Open Coil 14 Surface Module Cooking
8-22
Solid Disk
15 Surface Cooking Guide
10, 11
Radiant
16 Control Settinm
8
Griddle 20,21 Cookware Tips
13
Griddle Cooking Guide 22
Vent System 8,34,40
Grill
17, 18 Warranty
Back Cover
Grill Cooking Guide 19
GreaseJars 6,7, 18,21,36,40
GEAnswer Cente#
Module Cover
6,7,12,33
801182UJIW
Model JSP62GN
GEAppliancas
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.. —..—-. . . . .

Help us help you...
Before 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 on
pages 42 and43. 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 the
back 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 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, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
Accessories
To add versatility to your modular
range, accessories are available at
extra cost from your GE Appliances
dealer. See page 12.
THE MODULAR RANGE IS AVAILABLE FOR
EITHER 120/240 OR 120/208 VOLT OPERATION. BE
SURE YOUR RANGE POWER SUPPLY MEEK3 THE
ELECTRICAL REQUIREMENTS OF YOUR MODEL.

—
—
—
... .—— .

-.
-—.

Installing
.
the 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
Use a 1%” open end or adjustable
wrench to equally back out the four
legs. The flanges (rims) below the
sides of the maintop 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. You
will need to remove the grease jars
to adjust the rear legs. The range
legs should rest on the floor. The
range
must not hang from the
counter.
Energy-SavingTips
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 with a lid to
complete the cooking.
MED
LO
. 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.
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
. Heat ordy 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.
● Be sure to wipe up excess
spillage before starting the
self-
cleaning operation.
● 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.
. 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.
3

Features of Your Modular Grill/Griddle Range
(Seepage 12 forlistingof modules available.)
Modules
,.::::::,, :.,.,:, :,:. :.:.:. ;.:.: .
. . . . .. .,.,.,
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... -.
Oven Door Gasket
Please read specific instructions for care and
cleaning of the oven door gasket. Seepage 37.
6
Compartment
.-. .
—’-

Explained
—
Features Index on page Explained
Features Index
on page
Modules
1 Open Coil Module
2
One-Piece Chrome-Plated
Drip Pan/Rings
3 Open Coil Plug-In Elements
4
Solid Disk Element Module
5 Radiant Module
Grill Module
M$lh@(continueci)
1
14 Set Knob (Lets you set oven
24,25
temperature, clock, timer and HI or
LO broil.)
14
31
31
15 Oven Cancel Button (Push it to
24,25,36
cancel any oven operation.)
16
16 Oven Vent
I 4.34
16
17 Removable Downdraft Vents and
4,33
Grease Filters
Reflector Plates (Support Grill
Element and Griddle. Fit directly
into Grease Wells.)
Grill Element (Plug-in element used
when cooking with Grill.)
Grill Grates (Two) (Remove when
Griddle is being used. Grates
6
7
8
17
17-19
17
18 Maintop Backguard with Lamp
35
Oven
19 Oven Liner
I 39
20 Embossed Shelf Supports See
23,28-30
positions for shelves as
recommended in the Baking,
Roasting and Broiling Guides.)
support foods &eing grilled.)
9 Grease Wells (Permanently located
under Grill Module or Plug-In
Griddle Module Plates.)
10 Griddle Module (Remove when not
—
in use. Use for meats, pancakes or
other foods usually prepared in
frying pan or electric skillet.)
Mainto~
17
21 Oven Shelves (two)
23,33
I
22 Broil Element
29
1
20-22 23 Bake Element (May
belifted gently I 39
for cleaning oven floor.)
1
24 Interior Oven Li~ht
I 34
25 Oven Light/Downdraft Vent
8,23
Blower Switch
11 Module Element Controls
8
I
26 HI/LO Downdraft Vent
8
Speed Switch
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.)
8
27 Broiler Pan and Rack
I 29,34
Lower Compartment
1
13 Electronic Oven Controls
Automatic Oven Timer (Turns the
oven on and off automatically.)
Oven Control and Thermostat
Clock
Minute/Second Timer (Lets you
time any kitchen function, even
when the oven is in use.)
Oven “On” Indicator
Electronic Display Panel
Lock Light (Appears during
self-clean. The Door Lock Lever
—
must be moved to the lock position.
See location on page 6.)
24,25
25
24
24
24
24
36
28 Model and Serial Number Plate
2
I
29 Grease Jars
1 34
30 Downdraft Vent Blower
1-
1
31 Anti-Tip Device (See Installation
3,5,42
Instructions on page 44.)
7
-—.— ———.—

surface COOti~SeeSurfa~eM~dulecootingGuideonpages’Oa”du”
.-
Surface Cookingwlth
Infinite Heat Controls
Your modular maintop units and
controls are designed to give you an
infinite choice of heat settings for
module cooking.
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 between WARM and OFF.
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.
1
MED
LO
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 coveti 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.
I
How to Set the Module Controls
Step 1: Grasp desired control knob
and-push in.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
ken 2: Turn either clockwise or
--1.
counterclockwise to desired heat
setting.
The module controls can be set
anywhere between LO and HI for an
unlimited number of heat settings.
Be sure you turn control to OFF
when vou finish cooking. An
indica~or light at the left of the
clocldtimer controls will glow
when ANY heat in any module
element is on.
Downdraft Maintop Modules Vent System
The range has its own internal The blower will also come on
downdraft venting system for use automatically while using the
self-
with module cooking. Cooking clean cycle.
vapors and smoke are vented through
Use the HI/LO switch on the front
a wall duct to the outside of your
home. The blower is floor installed panel to adjust blower speed. The
adjacent switch will turn on the
in the lower compartment. blower or the oven light. A LO
The blower will come on setting is recommended for
automatically whenever any element
broiling or self-cleaning.

Questions
—
& Answers
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, such as an oriental
wok, on any module elements?
A. Using cookware without flat
surfaces is not recommended. The
life of the elements can be shortened
and the maintop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my module elements
even though I have the controls
on the right heat setting?
A. After turning elements off and
making sure they are cool, check to
make sure that the plug-in elements
are securely fastened into the
surface electrical connection.
Q. Why does my cookware tilt
—
when I place it on the element?
A.
Because the element is not flat.
Make sure that the “feet” on the
element are sitting tightly in the
module indentation and the drip
pan is flat on the module surface.
Q. Why is the porcelain finish on
my cookware coming off?
A.
If the heat setting is higher than
required for the cookware material
and the cookware sits for along
period of time, the finish of the
cookware used.may smoke, crack,
pop or bum depending on the type
of cookware. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Home Canning Tips
Canning 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 maintop
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to maintop surfaces
surrounding the modules.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR BOILING
FOODS CYI’HER THAN WATER.
Most syrup or sauce
mixtures—
and all types of frying-cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm maintop
surfaces surrounding the modules.
Observe Following Points
in Canning:
1. Be sure canner fits over center of
the element. If your range does not
allow the canner to be centered on
the element, use smaller-diameter
pots for best 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
cannin
g, such as Ball@
and Kerr”; and the United States
Department of Agriculture
Extension Service.
4. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
N~E: If your element is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time may be shortened by:
(1) using a pressure canner, and
(2) for fastest heating of large
quantities of water, begin with
HOT tap water.
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and that the jars are
completely sealed. When canning
foods in a water-bath canner, a
gentle but steady boil must be
maintained continuously for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously 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 maintop. 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
of your canner is not flat.
9

Surface Module Cooking Guide
Cookware Tbs 2. To conserve the most coolchw 3. Deet3 Fat Frvin~. Do not overfill
.
I, 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.
energy, pans should be flat on &e
kettle &ith fat ha~may spill over
bottom, have straight sides and tight when adding food. Frosty foods
fitting lids. Match the size of the bubble vigorously. Watch foods
saucepan to the size of the element. frying at high temperatures and
A pan that extends more than l-inch keep maintop and vent system clean
beyond the edge ofthetrimring traps from accumulated grease.
heat which causes discoloration
ranging from blue to dark gray on
chrome trim rings.
Food
Cereal
Cornmeal, grits,
oatmeal
cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats,Poultry
Braised: Pot roasts of beef,
lamb or veal; pork steaks
and chops
Pan-fried: Tender chops;
thin steaks up to 3/4-inch;
minute steaks; hamburgers;
franks and sausages; thin
fish fillets -
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to Start Cooking
HI. In coveredparr bring water to
boil before adding cereal.
HI. Stir together water or milk
and cocoa ingredients. Bring just
to a boil.
HI. At first perk, switch heat
to LO.
HI. CovereWs 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 a boil.
HI. Melt 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 WARM, then add cereaf.
Finish timing according to
uackarze di~tions.
MEDtocook 1 or2 minutes to
completely
blendingredients.
LO tornaintain gentle but
steady txxk.
Thm 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 about set,
about 3 to 5 more minutes.
LO, then add eggs. When
bottoms of eggs have just set,
caretldly turnover to cook
other side.
LO. Carefully add eggs. Cook
uncovered about 5 minutes at
MEDHI.
MED. Add egg mixhrre. 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.
Cereafs bubble and expand as they
cook; use large enough saucepan
to prevent boilover.
Milk boils over rapidfy. Watch as
boiling~int 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 cookede~s 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 fmit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has bear presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2% to 4 hours.
Parr frying is best for thin steaks
and chops. If rare is desired,
preheat
skilIet before adding meat.
10

RIGHT
WRONG
Directions and Setting
to
start Cookhg Food
Fried Chicken
Cookware
Covered
Skillet
Comments
HI. Melt fat. Switch to MED HI
to brown chicken. LO. Cover skillet and cook
until tender. Uncover last few
minutes.
For crisp dry chicken, cover only
after switching to LO for 10
minutes. Uncover and cook,
turning occasionally 10 to 20
minutes.
A more attention-free method is to
start and cook at MED.
Pan fried bacon Uncovered
Skillet
HI. In cold skillet, arrange bacon
slices. Cook just until starting to
sizzle.
HI. Melt fat. Switch to MED to
brown slowly.
MED HI. Cook, turning over
as needed.
Sauteed: Less tender thin
steaks (chuck, round,
etc.); liver; thick or
whole fish
Cwered
Skillet
LO. Cwer and cook until
tender. Meat may be breaded or marinated in sauce before frying.
Simmered or stewed
meat; chicken; corned
beef; smoked
uork;
Cwered Dutch
Oven, Kettle or
Large Saucepan
HI. Cover meat with water and
cwer 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.
stewing beef; ;ongue; etc.
Melting chocolate,
marshmallows
Double Boiler.
Usesmall
element
Skillet or
Griddle
LO. Allow 10 to 15 minutes to
melt through. Stir to smooth. When melting marshmallows, add milk or water.
—
Pancakes or
French Toast
MED HI. Heat skillet 8 to 10
minutes. Grease lightly. Cook 2 to 3 minutes per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pasta
Cwered Large
Kettle or Pot
HI. In cwered kettle, bring salted
water to a boil,
uncwer and add
pasta slowly so boiling does not
stop.
MED HI. Cook uncovered
until tender. For large amounts,
HI maybe needed to keep
water at rolling boil throughout
entire cooking time.
Use large enough kettle to prevent
boilwer. Pasta doubles in size
when cooked.
Pressure Cooking PressurE Cooker
or Canner HI. Heat until
tirstjiggle is heard.
MED HI for foods cooking
10 minutes or less.
MED for foods wer 10
minutes.
Cooker should jiggle 2 to 3 times
per minute, or according to
cooker directions.
Puddinga, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncwered
Saucepan HI. Bring just to boil. LO. To finish cooking. Stir frequently to prevent sticking.
Cwered
Saucepan HI. Measure 1/2 to 1 inch water
in saucepan. Add salt and
prepared vegetable. In covered
saucepan bring to boil.
HI. Measure water and salt as
abwe. Add frozen block of
vegetable. 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.
Uncwered pan requires more
water and longer time.
Frozen
Cwered
Saucepan LO. Cook according to time on
package.
Breakup or stir as needed while
cooking.
Sauteed: Onions; green
peppers;mushrooms;
celerv; etc.
Uncovered
Skillet MED. Add vegetable. Cook
until desired tenderness is
reached.
Turn over or stir vegetable as
necessary for even browning.
Rice and Grita Covered
Saucepan HI. Bring salted water to a boiL Triple in volume after cooking.
Time at LO. Rice: 1 cup rice and
2 cups water-25 minutes. Grits:
1 cup grits and4 cups
water—
40 minutes.
to time.
11

General Information About Modules
A full selection of modules is
available for the range maintop.
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 maintop.
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.
Never
immerse any module in
water.
When not in the maintop, 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 downtimes 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.
‘o
(:)
o
, c) “
Solid Disk
Element Module
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.
Radiant
Module
Psrl 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.
Griil
Module
Part Number
JXGL57
(Request 206 VAC
or 240 VAC)
With this module you can charbroil
meat indoors all year long. Fat
drains away and collects in a jar in
the lower compartment. The
element is divided so the front and
back sections can be controlled
separately.
Griddie
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 Number
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
—.
The use of appropriate cookware
is 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
do not adequately utilize the heat
coming from the cooking element.
The 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 maintop 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
. Place only dry pans on the
element. Do not place lids on the
element, particularly wet lids.
● 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.
● Except in pressure cooking
with water and water-bath canning,
canning pots should not extend more
than 1 inch beyond the surface of
energy usage, you should use a an element and should have flat
pan that is the correct size for the bottoms. When canning pots do not
cooking process, with a well-fitted meet this description, the use of the
lid to avoid evaporation loss, and maximum heat setting causes
cook with as little water or fat as excessive heat buildup and may
possible. If the pan is too small, result in damage to the maintop.
energy is wasted and spillage can
See “Home Canning Tips” on
flow onto the element. page 9 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 and
2. Bring water to a boil 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
1
—
—. ...—

Open Coil Module
See Surface Module Cooking Guide on pages 10 and 11.
—
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
maintop opening. There you will
see the electrical receptacle. (A
receptacle is available in either
maintop opening. ) Let the leading
corners of the module rest on the
maintop 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
maintop opening.
Step 3: Lower the inside edge of
module into the maintop opening
until it is flush with cooking sufice.
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
module base clears the maintop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully slide
the module away from the maintop
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 c
arming PI.WPOS(?S. 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
orientid wok,
on any element?
A. Cookware without a flat surface
is not recommended. The life of
the module elements can be
shortened and the maintop can be
darnaged 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.
14

Solid Disk Module
See Surface Module Cooking Guide on pages 10 and 11.
—
General 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 material and
thickness of the pan and the setting
used for cooking.
s 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
surt%ce 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
or concave. Improper cookware
could cause unsatisfactory
cooking results. See page 13 for
cookware tips.
I
I
-1
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 maintop openings.
There you will see the electrical
receptacle. (A receptacle is available
in either maintop opening.) Let the
leading corners of the module rest
on the maintop 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
maintop opening.
Step 3: Lower the inside edge of
module into the maintop opening
until it is flush with cooking
surfhce.
How to Remove Module
Be sure the entire module surface
is cool before attempting to remove
the module. The sofid d~skelements =
will retain heat after the controls
have been turned off.
Be careful
not to get burned
on a module thal
has not had sufficient time to cool
after use.
Step 1: Lift the finger tab at the
outside edge of the module until
tht
module base clears the maintop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully slide
the module away from the maintop
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 PR~ECTIVE
COATINGMUSTBEHARDENEDTO
HELP PROTECT THE ELEMENT
OVER ITS LIFE.
—
—

Radiant Module
See Surface Module Cooking Guide on pages 10 and U.
GeneralInformation 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.
See pages 10, 11 and 13 for tips on
cookware.
● If you are storing modules, do not
stack them or store other materials
on top of them, as damage to the
glass surface of the radiant module
is likely. Be careful not to damage
or bend the electrical plug.
E
across the glass surface of the
.
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
maintop opening. There you will
see the electrical receptacle. A
receptacle is available in either
maintop opening. Allow the
leading corners of the module to
rest on the maintop surface.
Step 2: Carefully slide the module
plug toward the receptacle until plug
is engaged completely in the
receptacle. Allow the module to
fit into the maintop opening.
Step 3: Lower the inside edge
of the module into the maintop
opening until it is flush with the
maintop surface.
How to Remove Module
Be sure the entire module surface
is cool before attempting to remove
the module. The glass surface 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
module base clears the maintop
opening.
Step 2: Hold the module by the
front and rear edges. Carefully slide
the module away from the maintop
center until the module plug is
disengaged from the electrical
receptacle. Store the module
carefully after cleaning.
16

Grill Module SeetheGrillCookingGuideonpageB.
- Grill 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
minutes, then turn back to the
recommended setting. See the Grill
Cooking Guide on page 19.
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 turningonly one section on
and leaving the other off entirely.
NEVER LEAVE THE
KITCHEN while
grillhg 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.
I
Grill Element
To control flame-ups, set heat
setting at LO rather than OFF.
If you have a bad flame-up
and there is danger of the fme
spreading, take the following
steps immediately:
1.
Turn the grill controls to OFF,
and push the vent switch to HI,
2. Use along-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.
● Never line the grill grid or the
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
maintop 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 maintop
over the grill element.
17
.-.

Grill Tips
● Do not leave grill unattended
while it is in use.
s Use the grill module ONLY with
the downdraft vent blower on HI 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 jars 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 5 minutes at
HI heat setting, then turn to desired
setting for cooking.
c 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 thnes
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.
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 maintop.
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 cookedon my grill are
not browning as much as I would
like. What could cause this?
A.
If your range is being operated
on low power (voltage), foods may
be lighter brown than expected. 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.
18

Grill Cooking Guide
Do not leave range unattended
1. Preheat at HI setting for 5 minutes
3. Before cooking steaks, slash fat
during “preheat” (knobs turned
before grilling. Turn to heat setting around edges to prevent curling
to “HI”) or anytime the knobs in guide or your cookbook for the of meat.
are turned to “HI” with food on food you are grilling.
the Grill or Griddle. 4.
Suggested cooking times should
2. Trim excess fat from meat.
be used only as a guide, since
variables in food can change
cooking times.
Suggested Cooking Time
Food
Setting in Minutes Comments
Marinatelesstenderbeefbeforegrilling. 17-20
Beef Cubes (l-in.)
Beef Steaks, tender
(% to l-in.)
Rare
Medium
Well
(1% to 2-in.)
Rare
Medium
Well
Beef Steaka, less tender
(% to l-in.)
Medium
Well
HI
HI
HI
5-7 per side
6-8 per side
8-10 per side
HI
HI
HI
HI
7-9 per side
9-11 per side
12-15 per side
HI
HI
9-11 per side
13-15 per side
Tenderize before grilling. Turn and cover with foil after first half of cooking time for
morejuiciness.
II
Chicken:
Pieces or Quarters HI 50-60 (total)
If sauce is desired, baste last E to 20 minutes, turn and rearrange often.
11
Chicken, halves HI 70-80 (total)
Cornish Hens, halves HI
40-50
—
Fish Steaks
(l-in. or less) HI
15-20
Thrn or rearrange often.
Brush with melted butter.
Fish, whole (6 to 8 oz.)
MED HI 17-20
Fruit Slices (?4 to %-in.) MED HI
17-22
Hamburgers (%-in.)
Rare HI
6-7 per side
Medium
HI 8-9per side
Well
HI 10-11 per side
Ham Chunka, precooked
(l-in.) HI
17-20
Ham Steaks (1 to 1%-in.) HI
8-10 per side
Hot Dogs HI 7-9 (total)
If stuffed, add 6 minutes to total time. Cover top with foil.
Firm fruit such as apples and pineapples are recommended. Turn often.
Turn over atler half of cooking time.
Rearrange often.
Kabobs
Meat HI 20-25
Vegetable HI
10-15
Lamb Chops (?4 tol-in.) HI 9-13 per side
For less tender vegetables such as tomatoes, reduce time
4 to 6 minutes.
24-28
Lobster ‘lhils
I
HI Cut thin underahell to expose”meat. Turn over every 5 to 10 minutes.
Brush with butter.
Pbrk Chops, loin or rib
(%-in.) HI
(l-in.) HI
Sausage Linka (4 oz. each)
Raw HI
Precooked HI
Spare Ribs
Entree (3 lbs.) HI
Appetizer (2
lbs.)
HI
Vegetable Halves HI
—
Vegetable Slices
(%-in.) HI
9-10 per side
15-17 per side
11-12 per side
6-8 per side Grill whole or cut into 2 to 4 pieces.
‘llrn to brown all sides.
60-80 (total)
50-60 (total)
25-30
Parboil 5 minutes before grilling. Rearrange and turn over frequently.
Baste with sauce last 10 minutes, as desired.
Choosetender vegetables suchas squash andtomatoes. Cover withfoil.For
tomatoes, reduce cooking time 10 minutes.
18-23
Firm vegetables such as potatoes and acorn squash are recommended. Brush with
butter. Turn often.
19
—

Griddle Module
See Griddle Cooking Guide on page 22.
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.
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 maintop
with the
two drain holes toward the front
of the maintop
(nearest the
controls). See illustration.
Note: When Pro@y placed, the
=======\\”-
.
&
Drai.lmk?satfm.t \\\\
Plates
—Y
1’
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.
I
griddle sits s~ig~tiy above the Preheat the griddle as recommended
maintop. This, and the open spaces in the Griddle Cooking Guide on
on the sides and rear of the griddle,
page 22. After preheating for the
prevent excessive temperatures. recommended amount of 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.
Always turn on both sections of
the heating element under the
griddle.
Heating only part of the
griddle may warp it and will result
in non-uniform cooking. Because
the heating element under the
griddle is divided, you can vary the
temperature on the front ancl rear
sections.
How to Remove
Griddle Module
Be sure the controls are OFF and
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