GE JSS16 User manual

GEAppliances
°e..d
Safety Information
Anti-Tip Device .............. 3
Safety Precautions ......... 3, 4
Oven ....................... 4
Surface Cooking Units ........ 5
Operating Instructions
Surfhce Units ................ 6
Clock and Timer ............. 7
Using the Oven .............. 8
Broiling Guide ............... 9
Adjusting the
Oven Thermostat ........... 10
Care and Cleaning
Anti-Tip Device .......... 11, 14
Lift-Off Oven Door .......... 12
Oven Light ................. 12
Broiler Pan & Grid .......... 13
Oven Interior ............... 13
Surfhce Units ............... 15
Lift-Up Cooktop ............ 15
Troubleshooting Tips
Before You Call
For Sei_Tice ................. 16
Customer Service
Product Registration ........ 17
Warranty .................. 19
Service Telephone
Numbers ........... Back Cover
JSS16
JSS26
www.geappliances.com 16403333P217 49-8996 12-99JR

GE& You,A ServicePartnership.
IMPORTANT!
Fill out the Consumer Product Registration Card.
Twoeasy waystoregister yourappliance!
• Through the internet at www.geal_pliances.com
• Complete and mail the enclosed Product Registration Card
FORYOURRECORDS
Write the modeland serial numbers here:
#
#
You can find theln on a M)el on the fi'ont of the range behind the storage drawer.
Staple sales slip or cancelled check here.
Proof of the original purchase date is needed to obtain service under the wmr'anty.
READTHISMANUAL
Inside you will find ma W helpful hints on how to use and maintain your range properly.
Just a little preventive care on your part can save you a _'eat deal of time and money over
the lif0 of your range.
IFYOUNEEDSERVICE
You'll find many answers to common problems in the Before Yougall For Service section.
If you review our chart of TroubleshootingTipsfirst, you may not need to call for sets:ice at all.
If you do need service, you can relax knowing help is only a phone call away.A list of toll-flee
customer service numbers is included in the back section of this manual. Or you can always call
the GE Answer Center ®at 800.626.2000, 24 hours a day, 7 days a week.
2

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
WARNING!
For your safety, the information in this manual must be followed to minimize the risk of fire, electric
shock, or toprevent property damage, personal injury, or loss of life.
a, WARNINGANti-TIPDEVICE
All ranges can tip and injury could result.
Toprevent accidental tipping of the range, attach it to the wall and floor by installing the Anti--tip
device supplied.
Check if the device is installed and engaged properly. Make sure the chain fits securely into the slot
in the bracket.
ffyou pull the range out from the wall for any reason, make sure the device is properly
engaged when you push the range back against the wall. ff it is not, there is a possible risk of
the range tipping over and causing injuiy ityou or a child stand, sit or lean on an open door.
Please refer to the Anti-Tip device itfformation in this manual. Failure to take this precaution
could result in tipping of the range and injui T.
SAFETYPRECAUtiONS
When using electrical appliances, basic safety precautions should be followed, including the following:
Use this appliance only for its intended
puFpose as described in this Owner's Manual.
Be sure your appliance is properly installed
and grounded by a qualitied installer in
accordance with the provided installation
instructions.
Have the installer show you the location of
the circuit breaker or fuse. Mark it for easy
reference.
Do not attempt to repah or replace any
part of your range unless it is specitically
recommended in this manual. All other
sei_,icing should be referred to a qualitied
technician.
Before performing any sei_,ice, disconnect
the range power supply at the household
disuibution panel by removing the fuse or
switching off the circuit breaker.
Do not leave children alone-children
should not be left alone or unattended in
an area where an appliance isin use. They
should never be allowed to sit or stand on
any part of the appliance.
Do not allow anyone m climb, stand or hang
on the door, storage drawer or cooktop.
They could damage the range and even tip
it over, causing severe personal inju U.
CAUTION:Items of interest to children
should not be stored in cabinets above a
range or on the backsplash (on some models)
of a range-children climbing on the range
to reach items could be seriously injured.
Do not touch the surthce units, the heating
elements or the interior surthce of the
oven. These surfaces may be hot enough to
burn even though they are dark in color.
During and after use, do not touch, or let
clothing or other flammable materials
contact, the surface units, areas nearby the
surface units or any interior area of the
oven; allow sufficient time for cooling first.
Potentially hot surfaces include the
cooktop, areas facing the cooktop, oven
vent opening, surfaces near the opening,
crevices around the oven door and metal
trim parts above the door.
REMEMBER: The inside surface of the oven
may be hot when the door is opened.
Do not store or use combustible materials,
gasoline or other flammable vapors and
liquids in the vicinity of this or any other
appliance.
3

IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
WARNING!
SAFETYPRECAUTIONS
.....Do not use water on grease fires. Never
pick up a flaming pan. Turn the controls
off. Smother a flaming pan on a surface
unit by covering the pan completelywith a
well-fitting lid, cookie sheet or fiat uay. Use
a multi-purpose di T chemical or foam-type
fire extinguisher.
Flaming grease outside a pan can be put
out by covering it with baking soda or, it
available, by using a multi-purpose di T
chemical or foam-type fire extinguisher.
Flame in the oven can be smothered
completely by closing the oven door and
turning the oven offor by using a multi-
purpose dIT chemical or foam-type fire
extinguisher.
Never leave jars or cans of fat dripping in or
near your range.
Do not let cooking _ease or other flammable
materials accumulate in or near the range.
Keep the hood and grease filters clean
to maintain good venting and to avoid
grease fires.
Do not store flammable materials in an
oven or near the cooktop.
.....Never wear loose-fitting or han_ng
garments while using the appliance. Be
careful when reaching for items stored over
the range. Flammable material could be
ignited it brought in contact with hot
surface units or heating elements and may
cause severe burns.
.....Use only &Y pot holders-moist or damp
pot holders on hot surfaces may result in
burns flom steam. Do not let pot holders
much hot surface units or heating elements.
Do not use a towel or other bulky cloth in
place of potholders.
For your safety, never use your appliance
for warming or heating the room.
Teach children not to play with the
controls or any other part of the range.
Ahvays keep dish towels, dish cloths, pot
holders and other linens a safe distance
fiom your range.
Ahvays keep wooden and plastic utensils
and canned food a sate distance fiom
your range.
Ahvays keep combustible wall coverings,
curtains or drapes a safe distance flom
your range.
4
OVEN
iiiiiiiiiiii_iii
Stand mvay from the range when opening
the oven door. Hot air or steam which
escapes can cause burns to hands, face
and/or eyes.
Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an in,juU.
Keep the oven vent unobstructed.
Keep the oven flee fiom grease buildup.
Place the oven shell in the desired position
while the oven is cool. If shelves must be
handled when hot, do not let pot holder
contact the heating elements.
Pulling out the shell to the stop-lock isa
convenience in lilting heaxT foods. It is also
a precaution against burns fiom touching
hot surfaces of the door or oven walls.
When using cooking or roasting bags in
the oven, follow the manufacturer's
directions.
Do not use the oven to dIT newspapers.
If overheated, they can catch on fire.
Do not use the oven for a storage area.
Items stored in an oven can i_fite.
Do not leave paper products, cooking
utensils or food in the oven when not in use.
iiiiiiiiiiii_iii
After broiling, ahvays take the broiler pan
out of the range and clean it. Leftover
grease in the broiler pan can catch on fire
the next time you use the pan.
Do not use aluminum foil to line oven
bottoms, except assuggested in this manual.
Improper installation of aluminum foil
may result in a risk of electric shock or fire.

COOKMEATANDPOULTRYTHOROUGHLY...
Cookmeat andpoultry thoroughly--meat toat leastan INTERNALtemperatureof 160°Eandpoultry
toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallypmtects against
foodbomeillness.
SURFACECOOKINGUNITS
Use proper pan size--select cookware having flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware will expose a portion of the surface unit to direct
contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will
also improve efficiency.
Never leave the surface units unattended at
high heat settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
Do not use aluminum foil to line the drip
pans or anywhere in the oven except as
described in this manual. Misuse could
result in a shock, fire hazard or damage
to the range.
Be sure the drip pans and the vent duct are
not covered and are in place. Their
absence during cooking could damage
range parts and wiring.
Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop sei_,ice; others may
break because of the sudden change in
temperature.
.....To minimize the possibility of burns,
ignition of flammable materials and
spillage, the handle of a container should
be turned toward the center of the range
without extending over nearby surface
units.
Always turn the surface units off before
removing cookware.
Do not immerse or soak the removable
surface units. Do not put them in a
dishwasher.
¼qmn flaming foods under the hood, turn
the tan on.
.....To avoid the possibility of a burn or electric
shock, ahvays be certain that the controls
for all surfhce units are at the OFFposition
and all coils are cool before attempting to
lilt or remove a unit.
Clean the cooktop with caution. If a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
Keep an eye on foods being flied at high or
medium high heat settings.
Foods for fiTing should be as d_T as
possible. Frost on frozen foods or moisture
on flesh foods can cause hot tat to bubble
up and over the sides of the pan.
Use little fat for effective shallow or deep
fat fiTing. Filling the pan too full of fat can
cause spillovers when food isadded.
If a combination of oils or tats will be used
in flTing, sth together before heating, or as
fats melt slowly.
Ahvays heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating tat beyond
the smoking point.
ReadandfollowthisSafetyInformationcarefully.
SAVETHESEINSTRUCTIONS
5

Usingthesurfaceunits.
Throughout this manual, features and appearance may vary from your model
I
Be sure you turn the control knob
to OFFwhen you finish cooking.
How to Set
Push fl_e knob in and uHn in eifl_er
direction to the setting you want.
At both OFFand HIthe control clicks
into position. You lnay hear slight
clickingsounds dudng cooking,
indicating the control is keeping the
power level you set.
A smIhce unit ONindicator light,_ill glow
when anysurface unit is on.
Not over I inch.
Surface Cookware Tips
Use medium- or hemT-weight cookware.
Aluminum cookware conduc_s heat faster
than other metals. Cast-iron and coated
cast-iron cookware are slow to absorb
heat, but generally cook evenly at low to
medium heat settings. Steel pans m W
cook unevenly if not combined with
other metals.
For best cooking results, pans should be
fiat on the bottom. Match the size of the
saucepan to the size of the surface unit.
The pan should not extend over the edge
of the sm:[hce unit more than 1 inch.
Use only flat-bottomed woks.
WokCooking
Werecommendthatyouuseonlyaflat-bottomed
wok.Theyareavailableatyourlocalretailstore.
Do not use woks that have support rings.
Use of these tTpes ofwoks, with or
without the dng in place, can be
dangerous.
Placing the ring over the surf_meunit will
cruise a build-up of heat that will damage
the porcelain cooktop. Do not uy to use
such woks without the ring. You could be
seriously burned if the wok tipped over.
Deep Fat Frying
Do not oveKill cookware with fat that lnay
spill over when adding fbod. Frosty fbods
bubble vigorously.
Watch food fi_)_ngat high temperatures.
Keep range and hood clean from grease.
6

Usingtheclock andtimer.
SETTIME
ToSet the Clock:
[7] Press the CLOCKpad.
[] Press the SETTIME,1-pads.
Make sure the clock is setto the
correct time of day.
Thetimer is a minute timer only.
Thetimer does not control oven
operations. Youcan set the timer
for up to 9 hours and 50minutes.
ToSet the timer:
[_ Pressthe TIMERON/OFFpad.
[-_ Press the SETTIME+/- pads unol
the amount of time you want shows
in the display. The timer will start
automatically within a few seconds
of releasing die pad.
The end of cycle tone will sound when the
tilner countdown is complete. To stop the
tone, press the TIMERON/OFFpad or
CLOCKpad.
ToReset the Timer:
If the display is s011showing the ume
remaining, you may change it by pressing
the SETTIME+/- pads unul the ume you
want appears in the displ W.
If the remaining 0me is not in the display,
recall the remaining ume by pressing the
TIMERON/OFFpad and then pressing the
SETTIME+1-pads unul the new ume you
want shows in the displ W.
To Cancel the Timer:
Iffl_e display is soil sho_ng fl_eume
remaining, press fl_e TIMERON/OFFpad.
The display will return to the dine of day.
If the remaining 0me is not in the display,
recall the remaining ume by pressing the
TIMERON/OFFpad.Press the TIMER
ON/OFFpad again; the display will return
to the time old W.

Usingtheoven.
Toavoid possible bums, place the shelves in the desired position before you turn the oven on.
iii I_H ¸Before you begin...
The shelves have stop-locks, so d_at when
placed con'ecdy on d_e support_s, they _411
stop before coming completely out, and
will not tilt.
_en placing and removing cookware,
pull tim shelf out until it stops.
To removea shelf, pull it towardyou, tilt
the front end up and pull it out.
To replace, place the end of din shelf
(stop-locks) on dm support, tilt up the
fi'ont and push the shelf in.
Theoven has 4 shelf positions.
Oven Control Knobs
Yourrangehastwoovencontrolknobs.
The OVENSETknob has settings for
BAKE,BROILand OFF.
The OVENTEMPknob maintains the
temperature you set,fi'om WM (150°F.)to
BROIL(550°F.).
The oven _¢_clinglight glows until the
oven reaches your selected telnperature,
then goes off and on with the oven
elelnent(s) &ning cooking.
--¢
How to Set the Oven for Baking or Roasting
[7] Turn the OVENSETknob to BAKE
and the OVENTEMPknob to the
temperature you desire.
[_ Check food fbr doneness at
minimum time on recipe. Cook
longer if necessapy.
[_ Turn the OVENSET knob to OFF
when cooking is complete.
Type of Food Shelf Position
Frozenpies(on cookiesheet) Bor C
Angelfoodcake, A
bundtorpoundcakes
Biscuits,muffins,brownies, BorC
cookies,cupcakes,
layercakes,pies
Casseroles BorC
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
Preheating is necessapy for good resuks
when baking cakes, cookies, paswy and
breads.
Topreheat,settheovenat thecorrecttemperature.
Thecontrolwillbeepwhentheovenispreheated
andthedisplaywillshowyourset temperature.
Thiswilltakeapproximately10-15minutes.
Baking results will be better if baking pans
are centered in the oven as much as
possible. Pans should not much each
other or the walls of the oven. If you need
to use two shelves, stagger the pans so one
is not directly above the other, and leave
approximately 1V._,"between pans, fi'Oln
the fi'ont, back and sides of the wall.
Cut slits in the foiljust like the grid.
8
Aluminum Foil
You can use aluminum foil to line the
broiler pan and broiler grid. However,
you must moM the fail tightly to the grid
and cut slit.sin itjust like the grid.
Without dm sli_s,the foil will prevent f_lt
and meat juices ffOln &aining into the
broiler pan. The juices couM become
hot enough to catch on fire. ffyou
do not cut the slit.s,you are essentially
fiyqng, not broiling.
Donotusealuminumfoilonthebottomof
theoven.
Never entirely cover a shelf with
aluminum foil. This v_4lldisturb the heat
circulation and result in poor baking.
A smaller sheet of foil may be used to
catch a spillover by placing it on a lower
shelf several inches below the food.

Leave the door open to the broil
stop position. Thedoor stays open
by itself, yet the proper temperature
is maintained in the oven.
The size, weight, thickness,
starting temperature,
and your preference
of doneness will af*ect
broiling times. This guide
is based on meats at
refi'igerator temperature.
+The UIS. l)@arhnerll q]"
Ag_4cult'u_" says "Rare be€is
pojyu ho; but you shouhl know that
_oohino4 it to ordy 140° F. m_ans
some Jbod poi,sordng o_gardsm_ ma3,
survive. "(,Sburcw Sqfi>Food Book.
Your K:ilchen Guide. USI)A Rev.
June 19,<?5.)
How to Set the Oven for Broiling
Place the meat or fish on the broiler
grid in die broiler pan.
_] Follow suggested shelf positions in
the Broiling Guide.
If yourovenisconnectedto208volts,raresteaks
maybebroiledbypreheatingthebroilerand
positioningtheovenshelfonepositionhigher.
V-_ Turn bodl the OVENSETand OVEN
TEMPknobs to BROIL.
[_] When broiling isfinished, turn the
OVENSETknob to OFF.
Broiling Guide
Food
Bacon
GroundBeef
Well Done
Beef Steaks
Rarer
Medium
Well Done
Rarer
Medium
Well Done
Chicken
LobsterTails
FishFillets
Ham Slices
(precooked)
Pork Chops
Well Done
LambChops
Medium
Well Done
Medium
Well Done
Quantityand/
orThickness
1/2 lb.
(about8thin slices)
1lb. (4patties)
1/2to 3/4" thick
1" thick
1to 1> Ibs.
1>" thick
2 to 2½Ibs.
1whole
2 to 2_ Ibs.,
split lengthwise
2-4
6 to 8oz.each
1/4to 1/2" thick
1" thick
2 (1/2"thick)
2 (1"thick)about 1lb.
2 (1"thick)about 10
to 12oz.
2 (1½"thick)about 1lb.
Shelf
Position
C
C
C
C
C
C
A
C
B
C
C
C
B
FirstSide
Time(rain.)
41/2
10
6
8
12
10
15
25
35
13-16
10
13
10
12
14
17
SecondSide
Time(min.)
41/2
5
6
11
7-8
14-16
20-25
10-15
Do not
turn
oveE
10
13
9
10
12
12-14
Comments
Arrangein single laye
Spaceevenly.Upto 8
pattiestake aboutthe
sametime.
Steakslessthan 1"
thickcookthrough
beforebrowning.Pan
frying isrecommendec
Slashfat.
Reducetimeabout 5
to 10minutespersid_
for cut-up chicken.
Brusheachsidewith
meltedbutter.Broil
skin-side-downfirst.
Cutthroughbackof
shell.Spreadopen.
Brushwith melted
butterbeforebroiling
andafter half of
broilingtime.
Handleandturn very
carefully.Brushwith
lemonbutter before
andduringcooking,if
desired.Preheat
broilerto increase
browning.
Increasetime 5to 10
minutespersidefor
11/2"thick or home-
curedham.
Slashfat.
Slashfat.
9

Adjust the oven thermostat--Do it yourself!
Youmay find that your new oven cooks differently than the one it replaced. Use your new oven for a few
weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the
thermostat yourself.
Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven.
These thermometers may vary 20-40 degrees.
Back of the OVENTEMP knob.
Lower screw moves toward hotter
or cooler.
Thelower screw moves toward
HOTTERto increase the temperature,
To Adjust the Thermostat
Pull the OVENTEMPknob offthe sh_L
look at tile back of tile knob and note tile
cmr'ent setting before making any
a(tjustment. Tile knob is f_mtou set _ith
the top screw directly under tile pointer.
[_ Pull offthe OVENTEMPknob.
_-_ Loosen both screws on back of
the knob.
%Hold both part_sof the knob as
shown in the illustration of the back
of the OVENTEMPknob and mrn so
the lower screw lnoves in the desired
direction. You will hear and feel the
notches as you mrn tile knob. Each
not(:h changes temperature about
10 °Fahrenheit.
[_ Tighten file screws.
[_ Return tile OVENTEMPknob to
tile oven.
Re-checkovenperformancebeforemakingany
additionaladjustments.
Thelower screw moves toward
COOLERto decrease the temperature.
Thetypeofmargarine will affect bakingperformance!
Most recipes for baking have been developed using high fat products such as butter or margarine (80%fat). If you
decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. Thelower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% f_ttby weight. Low fat spreads, on tile
other hand, contain less f_ttand more water. The high moisture content of these spreads affects the texture and flavor of
baked goods. For best results with your old fm,orite recipes, use margarine, butter or stick spreads containing at least
70 %vegetable oil.
10