GE XL Training manual

XLMTM
Self-Cleaning
Gas Range
Safe~
instructions....................2-5
Anti-Tip Device ...........................2,3, 31,39
Operating Instructions, Tips
Aluminum Foil ..........................5, 15, 17-19
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
6, 7
Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
12-23
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
14, 15
Broiling, Broiling Guide ...................19, 20
Control
SettinOs
............. b.... . . . . . . . . . . . . . . . . 12
Door
Latch....................l
4, 17, 19,22,23
Light; Bulb Replacement ................12,28
Preheating . . . . . . . . . . . 14
Roasting, Roasting Guide ...............l7, 18
Self-Cleaning instructions ..............2 1–23
Shelves . . . . . . . . . . . . . . . . . . 13-15, 17,22,23,27
SurfaceCooking.....................................8-1O
ControlSettings..........................................9
Cooktop
Comparison ................................8
ElectricIgnition...........................................8
Care and Cleaning
...................24-29
Broiler Pan and
Rack.........................................2
7
Burner Assembly
................................................24
DoorRemoval..............................................27
Cooktop
. . . .........26
Lift-up
Cooktop........
. . . . . . . . . . . . . . . . . . . . . . .
.
.............29
Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oven Vents
....................................................29
Storage Drawer ...........................................28
Problem
Solver.......................45,
46
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
More questions
?...call
GE Answer Center”80~626.2000
Preparation.................................30-44
Air Adjustment.............................................38
Flame
Size..................................9,
37,38,44
Flooring Under the Range .........................32
Installation instructions ......................30-3 9
Leveiing..........................................................39
LP
Conversion.......................................4O.44
Consumer Services ..................47
ApplianceRegistration.................................2
Important Phone Numbers .......................47
Model and Serial Number Location ..........2
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................48
Models:
JGBP24
JGBP30
JGBP25
JGBP32
JGBP29 JGBP33
GE Appliances
164
D2764P053
49-8543

HELP US HELP YOU...
Read this guide carefully.
It is intended to help
yOLI
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
Write down the model and serial numbers.
Depending
on
your range, you’ll find the model
and
serial numbers on a
label
on the
front
of the range,
behind the kick panel. storage drawer or broiler drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range.
Before sending in this card, please write these
numbers here:
Model Number Serial Number
Use these numbers in any correspondence or service
calls concerning your
range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money. Before you
request service . . .
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
A WARNING
●
ALL RANGES
CAN TIP
“
INJURY TO PERSONS
COULD RESULT
●
INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
●
SEE INSTALLATION
INSTRUCTIONS
WARNING: If the information
in
this
guide is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.
—
Do
not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
—
WHAT TO DO IF YOU SMELL GAS
●
Do not try to light any appliance.
●
Do not touch any electrical switch; do
not use any phone in your building.
●
Immediately call your gas supplier from
a neighbor’s phone. Follow the gas
supplier’s instructions.
●
If you cannot reach your gas supplier,
call the fire department.
— Installation and service must be
performed by a qualified installer, service
agency or the gas supplier.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
To obtain replacement parts, contact GE/Hotpoint
Service Centers.
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

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 cancer, birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
Gas
appliances can cause minor exposure to
four
of these substances,
namely benzene, carbon
monoxide, formaldehyde and soot, caused
prirntily
by
the
incom~lete
combustion of natural
gas
or
LP
fuels,
Pro~erly
adjusted burners,
indi;ated
by
bluish rather than a yellow
flame,
will minimize
incomplete combustion. Exposure to these
substances can be minimized by venting with an
open window or using a ventilation fan or hood.
●
Fluorescent light bulbs and safety valves on
standing pilot ranges contain mercury.
If your
model has these features, hey must be recycled
according to local, state and federal codes.
a
men
You
Get
Your Range
●
Have the installer show you the location of the
range gas
cut-off
valve and how to shut it off
if necessary.
●
Have your range installed and properly
grounded by a
quatified
installer,
in accordance
with the Installation
hstructions.
Any adjustment
and service should be performed only by qualified
gas range installers or service technicians,
●
Do not attempt
to
repair or replace any
part
of
your range
utiess
it is specifically recommended
in this guide.
All other servicing should be referred
to a qualified technician.
o
P1ug
your range into a 120-volt grounded
out~et
only.
Do not remove the round grounding
prong from the plug. If in
doubt
about the grounding
of the home electrical system, it is your personal
responsibility and obligation to have an ungrounded
outlet replaced with a properly grounded,
three-
prong outlet in accordance with the National
Electrical Code.
In
Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical
Code,
Do not use an extension
cord with this appliance.
●
Locate
the
range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor
air circulation.
●
Be sure
dl
packing materials are removed from
the range
before operating it
to
prevent fire or
smoke damage should
the
packing material ignite.
*
Be
sure
your
range is correctly adjusted by a
qualified service technician or installer for the
type of
gas
(natural or
LP)
that is to be used.
Your range
can
be
converted for use with either
type of gas.
See
the
Installation Instructions.
WA~~G:
These
adjustments must be made by a
qualified service technician in accordance with the
manufacturer’s instructions and
rdl
codes and
requirements of
the
authority having jurisdiction.
Failure
to
foUow
these instructions could
resuh
in
serious injury or property damage. The qualified
agency performing this work assumes responsibility
for the conversion.
. After prolonged use of a range, high floor
temperatures
may
result
and
many
floor
coverings will
not
withstand this kind of use.
Never
install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it
directiy
over interior kitchen carpeting.
Using
Your Range
AWARNING—AH
ranges
can
tip and injury
codd
resulL
To
prevent accidental tipping of the
@
.9
range,
attach it to the
wdl
and
floor
by
installing the Anti-Tip device supplied.
To check if the device is installed and
m
L:
engaged properly, carefully tip the
range forward. The Anti-Tip device should engage
and prevent the range from tipping over.
If you 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,
If it is
not,
there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open
door,
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
*
Do not leave children alone or unattended
where a range is hot or in operation.
They
could
be
seriously burned.
Q
For your safety, never use your appliance for
warming or heating the
room.
(continued next page)
3

MORTANT
SAFE~
~STRUCTIONS
(continued)
●
CAUTION: ITEMS
OF
INTEREST TO
CHILDREN
SHOULD
NOT BE STORED IN
CABINETS ABOVE A RANGE
OR
ON
THE
BACKSPLASH
OF
A
RANG&CH~DREN
CLIMBING
ON
THE RANGE
TO
REACH
ITEMS
COULD BE SERIOUSLY ~JURED.
●
Do
not
allow
anyone
ta
climb,
stand or hang
on
the door, broiler drawer or
cooktop.
They
could
damage
tho
range and even tip it over,
causing
severe
personal injury.
*
Let the burner grates and other surfaces
cool
before touching them or leaving
them
where
children
can
reach
them.
●
Never wear loose fitting or hanging garments
while using
the
appliance.
Be
careful when
reaching
for
items stored in cabinets over the
cooktop.
Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
●
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 completely with a well-fitting lid,
cookie
sheet
or flat tray. Use a multi-purpose dry chemical or
foam-type fire extinguisher,
Flaming grease outside a pan
can
be put out by
covering it
with
baking
soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire
extinguisher.
Flame in the oven can be smothered completely by
closing the oven
door
and turning the oven off or
by using a multi-purpose dry chemical or
foam-
type fire extinguisher,
●
Do
not
store
flammable
materkds
in an oven, a
range broiler or storage drawer or near a
cooktop.
●
DO NOT STORE OR USE
COMBUST~LE
MATE~LS,
GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS
OR
ANY OTHER
APPLUNCE.
*
Do not
let
cooking grease or other flammable
materials accumulate
in
or near the range.
●
When cooking
pork)
follow the directions exactly
and always
cook
the meat to an internal temperature
of at least
170°F.
This assures that, in the
remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Surface Cooking
●
Always heat
fat
slowly, and watch as it heats.
4
*
Always use the
LITE
position (on electric
ignition models) or the HI position (on standing
pilot models) when igniting the top burners
and
make sure the burners have ignited,
●
Never
leave
the surface burners unattended at
high flame settings.
Boilovers
cause smoking
and greasy
spillovers
that may catch on fire.
●
Adjust the top burner flame size so
it
does not
extend beyond the edge of the cookware.
Excessive flame is hazardous,
●
Use only dry pot
holders—moist or damp pot
holden
on hot surfaces may result in burns from steam.
●
Do not let pot holders come near open flames
when lifting cookware.
Do
not use a towel or other
bulky cloth in place of a pot holder.
●
To minimize the possibility of
burns,
ignition
of flammable materials and spillage, turn cookware
handles toward the side or back of the range
without extending over adjacent burners.
●
Always turn the surface burners to off before
removing cookware.
●
Carefully watch foods being fried at a high
flame setting.
●
Never
block
the vents (air openings) of the
range.
They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct
”combustion~
Air openings
ar~
located
at the rear of the
cooktop,
at the top and bottom of
the oven door, and at the bottom of the range under
the storage drawer or kick panel.
●
Do not use a wok on models with sealed burners
if the wok has a round
metil
ring that is placed
over the burner grate to support the wok.
This
ring acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly.
This
may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
●
Foods for frying
shodd
be as dry as possible.
Frost
on frozen foods or moisture on fresh foods can cause
hot fat to bubble up and over the sides of the pan.
*
Use the 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,
●
Use a deep fat thermometer
whenever possible to
prevent overheating fat beyond the smoking point.
●
Never
try to move a pan of hot
fat,
especially a
deep fat fryer. Wait until
the
fat is cool.
●
When using glass cookware,
make sure it is
designed for top-of-range cooking.

●
If a combination of oils or fats
will
be used
in frying,
stir together before heating or as fats
melt slowly.
. Use proper pan
size—Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid
boilovers
and
spillovers
and large
enough to cover burner grate. This will both save
cleaning time and prevent hazardous accumulations
of food, since heavy spattering or
spillovers
left
on range can ignite. Use pans with handles that
can be easily grasped and remain cool.
●
Keep all plastics away from the top burners.
●
Do not leave plastic
items on the
cookto~
they may melt if left
too
close to the vent.
F
Vent a~~earanceand location vaw
I
● Do not leave any items L ‘‘
on the
cooktop.
The
hot
air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
●
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
●
If range is located near a window,
do not hang
long curtains that could blow over the top burners
and create afire hazard.
●
When a pilot goes out
(on standing pilot models),
you will detect a faint odor of gas as your signal
to relight the pilot, When relighting the pilot,
make sure burner controls are in the off position,
and follow instructions in this book to relight.
●
If you smell gas,
and you have already made sure
pilots
are
lit (on standing pilot models), turn off the
gas to the range and
cdl
a
qutified
service technician.
Never use an open flame to
locate
a leak.
Baking, Broiling and Roasting
●
Do not use the oven for a storage area.
Items
stored
in the oven can ignite.
●
Place the oven shelves in the desired position
while the oven is cool.
●
Stand away from the range when opening the
door of a hot oven.
The
hot air and steam that
escapes can cause burns to hands, face and eyes.
●
Keep the oven free from grease buildup.
c
Pufing
out
the
shelf to the shelf-stop is a
convenience in lifting heavy foods, It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position “R” is not designed to slide.
●
Do not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
●
Do not use aluminum foil anywhere in the oven
except as described in this guide.
Misuse could
result in a fire hazard or damage to the range.
●
When using cooking or roasting bags in the
oven,
follow the manufacturer’s directions.
●
Use only glass cookware that is recommended
for use in gas ovens.
●
Always remove the broiler pan from range as
soon as you finish broiling.
Grease left in the pan
can catch fire if oven is used without removing
the grease from the broiler pan.
*
When broiling, if meat is too close to the flame,
the fat may ignite.
Trim excess fat to prevent
excessive flare-ups.
●
Make sure the broiler pan is in place
correctIy
to reduce
the
possibility of grease fires.
●
If you should have a grease fire in the broiler pan,
turn off oven control, and keep broiler drawer and
oven door closed to contain
fwe
until it burns out.
Self-Cleaning Oven
*
Clean only parts listed in this Use and Care Guide.
●
Do not clean door gasket. The
door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
●
Do not
use oven cleaners. No
commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
●
Before self-cleaning the oven, remove broiler
pan and rack and other cookware.
●
Be sure to wipe up excess spillage before
starting the self-cleaning operation.
●
If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
SAVE THESE
INSTRUCTIONS
5

M
FEATURES
OF
YOUR
RANGE
Features and appearance vary.
1
,
II
-----
3
\
\
6
J
Sealed Burners
Standard Twin Burners
I
‘~
Your range is equipped with one of the two types of sutiace burners shown above.
—

Feature Index
(Not all models have all features. Appearance of features varies.)
See page
I
1
Air Intake
(under
storage drawer) 4,29
2
Model and Serial Numbers
—
(on front frame of range, behind storage drawer or kick panel)
3
Lift-Off Oven Door
19,20,27
4
Anti-Tip Device
2,3,31,39
I
(Lower
right
rear corner on
range
back. See the Installation Instructions.)
5
Oven Bottom
26
6 Oven Interior Light
12,21,28
7
Oven Door Latch
14, 17, 19,22,23
(use for Self-Cleaning cycle only)
8
OVEN SET Knob
9
Oven
“On”
Indicator Light
10 Oven
Cleaning Indicator Light
11,
12, 14, 17,
19,22,28
12
22
11
Automatic Oven Timer, Clock and
Minute Timer
11, 14,22,23
12 Oven
Vent
4,5, 13,29
13 OVEN
TEMP
Knob
11, 12, 14, 16,
17, 19,22,23,28
14
Grates, Drip Pans
(on some models)
and Surface Burners
4,5, 8–10,
21,2426
15
Surface
Burner Control Knobs
8-10,24,25,28
16
Cooktop
]
4,13,23,26,29
17 Broiler Pan and Rack 5, 17, 19,20,
(Do not clean in the self-cleaning oven.) 21,27
18 Oven Shelves
5,
12-15, 17,
(easily removed or repositioned on shelf supports)
19, 21–23, 27
19
Oven Shelf Supports
5, 13, 14, 17,
19,22,23,27
20 Oven Door Gasket
I
5,21,27
21
Air Vent
in
Oven Door
(top
of oven door)
[
4,13,29
22 Storage Drawer or Kick Panel (depending on model) 4,28,29
7

yOur
new
COOktOp
has gas
bu~ne~s.
If
you
are
u$e~
Thebesttyp,,
ofcookwa,
to
use>
p,ushea,-upartd
tO
cooking
wilh
induction or other
electric
surface
cool-down times, depend upon the type of burner or
Units,
YOU
Will
notice
some
differences
when you use
gas
burners.
surface unit you have.
Vpe
of Cooktop
Gas Burners
*
‘
(’>
Radiant
(Glass
Ceramic)
Cooktop
Electric
Coi]
@
o
Solid Disk
o
E)
Description
Regular or
sea]ec
gas burners use
either
LP
gas
or
naturalgas.
Electric
coi]s
under a
glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Flattened
metal
tubing containing
electric
resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop surface.
The following chart will help you to understand the
differences between gas burner
cooktops
and any
other type of cooktop you may have used in the past.
H
OW
it Works
Flames heat the pans
direct[y.
Pan flatness is not critical to cooking results, but
pans should be well balanced, Gas burners heat the pan right away and change
heat settings right away.
When
you turn the control off, cooking stops right away.
Heat travels
to
the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan
fl-om
the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals
(metal
that attracts a magnet). Heat is
produced by
a
magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooting stops right away.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
—
beat settings as quickly as
gas
or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats
up
and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is tunted off. Remove the pan
from the solid disk if you want the cooking to stop.
SUWACE
COO~G
Lighting Instructions
Your surface burners are lighted by electric ignition,
eliminating the need
for
standing pilot lights with
constantly burning ilames.
In case of a power failure,
you
can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting
burners this way.
Surface burners in use when an electrical power
failure occurs will continue to operate normally.
The electrode of the spark igniter is exposed.
When one burner is turned to LITE, all the burners
spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may result, which could cause
you to knock over hot cookware.
—
8

The knobs that turn the surface burners
on
afldOffme
located on the control panel in front of the burners.
The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right front and right rear burners.
On
ranges
with
sealed
burners:
c
The smaller burner (right rear position) will give
the best simmer results. It offers precise cooking
performance for delicate
foods,
such as sauces Or
foods which need to cook over low heat for a
long time. It can be turned down to a very low
simmer setting.
● The right front burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).
Before Lighting a Burner To Light a Surface Burner
● If drip pans are supplied with your range, Push the control knob in
they should be used at
all
times. and turn it to
LITE.
You
+1111
● Make sure all grates on the range are in place will hear a little “clicking”
before using any burner. noise—the sound of the electric
spark igniting the burner.
P
(
After Lighting a Burner
● After the burner ignites, turn the knob to adjust the
●
Do not operate a burner for an extended period of
flame size. time without cookware on the grate. The finish on the
● Check to be sure the burner you turned on is the one
grate may chip without cookware to absorb the heat.
you want to use. ● Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or
other materials on them.
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE.
Any flame larger than the bottom of the cookware is
wasted and only serves to heat the handle.
I
(c[,ntinut,d
next
),czge)
r
(

SUWACE
COOmG
(continued)
Top-of-Range Cookware
Aluminum: Medium-welghl
cookware
is
recommended because
it
heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.
Cast-Iron: If heated slowly, most skillets
will
give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods.
GINs:
There
Me
two types of
glass
cookware-thos
e
for oven use only and
~hose
fo;top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic:
Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.
Stove
TOP
Grills
(on models with sealed burners)
Wok Cooking
(on models with sealed burners)
Do not use stove top grills
We
recommend that you
on your sealed gas burners.
use only a flat-bottomed wok.
If you use the stove top They are available at your local
grill on the sealed gas
retail store.
burner it will cause Do not use woks that have
‘..
,.:..
incomplete combustion and
.:.:::t:::
::ll;~;,:
can result in exposure to
support rings. Use
of these
types of woks, with or
carbon monoxide levels
above allowable current without the ring in place,
standards. This can be can be dangerous. Placing
z
..”
... —
\\.
,,
*,;:
‘:’
.“:.
.0
~E<
hazardous to your health.
the ring over the burner grate may cause the burner
to work improperly resulting in carbon monoxide
levels
above allowable current standards. This could
be dangerous to your health. Do not try to use such
woks without the ring. You could be seriously burned
if the wok tipped over.
10

Clock and Minute Timer
To
set the clock, push the knob in and turn the clock
hands to the correct time. Then let the knob out and
continue turning to OFF.
The Minute Timer
has been combined with the range
clock. Use it to time cooking operations. You’ll
recognize it as the pointer that is different in color
from the clock hands.
Minutes are marked up to 60 on the center ring of the
clock.
To
set the Minute Timer,
turn the knob to the left,
without
pushing in, until the pointer reaches the number
of minutes you want to time.
At the end of the set time, a buzzer sounds to tell
you time
is
up. Turn the knob, without pushing
in,
until the pointer reaches OFF and the buzzer stops.
Automatic Oven Timer
This Timer will automatically start and stop your
oven for you. Here’s what you do:
1. Make sure both your range clock and the DELAY
START dial show the correct time of day. When
either the DELAY START dial or STOP TIME dial
is pushed in and turned, it will “pop” into place
when the time shown on the range clock is reached.
2. Set the DELAY START dial. Push in and turn the
DELAY START dial to the time you want the oven
to turn itself on. (If you want it to start cooking
immediately, do not set a DELAY START time.)
3. Set the STOP TIME dial. Push in and turn the
STOP TIME dial to the time you want the oven
to turn itself off.
NOTE: There must be at least a half-hour
difference between the DELAY START and
STOP TIME dials, and times can be set only
up to 11 hours and 45 minutes in advance.
4. Set the OVEN SET knob to TIME BAKE.
5. Set the OVEN TEMP knob to the desired
cooking temperature.
The oven will turn itself on immediately
unless
you
have set the DELAY START dial for a later starting
time. It will operate at the temperature you selected
and turn itself off at the Stop Time you selected.
Turn the OVEN TEMP knob to OFF and then remove
the food from the oven.
STOP TIME
DEMY
START
PUSH TO TURN
11

USmG
YOUR OVEN
Before Using Your Oven
Be sure you understand how to set the controls properly. Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this guide handy where you can refer to
it, especially during the first weeks of using your new range.
Electric Ignition
The oven burner and broil burner are lighted by
electric ignition.
To light either burner, turn the OVEN SET knob to
the desired oven operation and the OVEN TEMP
knob to the desired temperature. The burner should
ignite within 30-90 seconds.
After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame-to keep the oven temperature controlled.
Power Outage
CAUTION: Do not make any attempt to operate
the electric ignition oven during an electrical
power failure.
The oven or broiler cannot be
lit
during a power
failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be
re-lit
until
power is restored.
Oven Light Oven Indicator Light
The oven
light
comes on automatically when the door The oven indicator light glows until the oven reaches
is opened. Some models have a switch on the lower your selected temperature, then goes off and on with
control panel that allows you to turn the
light
on or off
the oven burner(s) during cooking.
when the door is closed.
Oven Moisture
As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.
OVEN SET Control
The OVEN SET control has settings
OVENS~
for BAKE, BROIL, TIME BAKE and
CLEAN. When you turn the knob to the
~
/
‘%
desired setting, the proper burner is
activated for that operation.
@
BAKE
:
3
+
*I9
BAKE—Use this setting for all normal oven
operations—for example, for cooking roasts or
casseroles. Only the bottom oven burner operates
during baking.
TIME BAKE—Use this setting to turn the oven
on and off at specified times when you want cooking
to start and stop. See Automatic Oven Timer section.
BROIL—Use this setting for broiling. Only the top
(broil) burner
will
operate.
CLEAN—Use this setting for the self-cleaning
function only.
OVEN TEMP Control
The OVEN TEMP control maintains OVEN TEMP
the temperature you set for normal oven
operation as well as for broiling. Push in
and turn to set temperatures or to set into
CLEAN position.
OFF—Shuts off power to the oven controls.
Oven will not operate. The OVEN TEMP knob
should be turned to OFF whenever the oven is
not in use.
For normal oven operation, push in and turn the
knob to the desired temperature. It will normally
take 30-90 seconds before the flame comes on.
After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame-to keep the oven temperature controlled.
12

Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.
●
The vent openings and
nearby surfaces may
become hot. Do not
touch them.
●
Do not leave
plastic
Vent appearance and location
va~
items on the
cookto~
they may melt if
le~t
too
close to the vent.
● Handles of pots and pans on the cooktop may
become hot
if left too close to the vent.
●
Metal items will become very hot
if
they are
left
on the cooktop and could cause burns.
● Do not leave any items on the cooktop. The hot air
from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.
Oven Shelves
The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they
will
stop before coming completely out of the oven and
will not tilt when you are removing food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull the shelf out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelo facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Bum~
Shelf Positions
The oven has five shelf supports for baking,
roasting and broiling identified in this illustration
as A (bottom), B, C, D and E (top). It also has a
special low shelf position (R) for roasting extra
large items, such as a large turkey—the shelf is not
designed to slide out at this position. Shelf positions
for cooking are suggested in the Baking, Roasting
and Broiling sections.
13

BAmNG
Do not lock the oven door with the latch during If you think an adjustment is necessary, see the Adjust
baking. The latch is used for self-cleaning only.
the Oven Thermostat section. It gives easy Do
Zt
Your oven temperature is controlled very accurately
Yourse~instructions
on how to adjust the thermostat.
using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the See the Automatic Oven Timer section for
correct position before you turn the oven on.
Timed Baking.
1.
Close the oven door. Turn the OVEN SET knob to
2. Check the food for doneness at the minimum time
BAKE or TIME BAKE and then turn the OVEN on the recipe. Cook longer if necessary.
TEMP knob to the desired temperature. 3. Turn the OVEN TEMP knob to OFF and
then remove the food.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
(i
\y
As a general rule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
I
Type of Food
I
Shelf Position
I
I
Angel food cake
I
A
I
Biscuits or muffins B or C
Cookies or cupcakes
B or C
Brownies B or C
Layer cakes
B or C
I
Bundtorpoundcakes
I
AorB
I
I
Pies
orpie
shells
I
BorC
I
I
Frozen pies
I
A(oncookie
sheet)
I
I
Casseroles
I
Bor
C
I
I
I
Roasting
I
Bor
R
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting
tie
food in the oven. To preheat, set the
oven at the correct temperature— selecting a higher
temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated place the
food in the oven as quickly as possible to prevent heat
from escaping.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1– to 1
Yz–inch
space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
14

Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for best baking results.
Cookies
Aluminum Foil
When baking cookies,
~
Never entirely cover
\
I
I
flat cookie sheets
(without sides)
produce better-looking
cookies. Cookies
baked in a jelly roll
pan (short sides all
around)
may
have
darker
edge~
and pale ~~
y
or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
a shelf with aluminum
foil. This will disturb
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.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
“
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25°F.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
15

ADJUST
T~
OVEN
T~WOSTAT—
DO IT YOURSELF!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2M0
degrees.
OVENTEMP
Front of the OVEN TEMP knob
To Adjust the Thermostat:
Back of the OVEN TEMP knob.
(appearance may vary)
Pull the OVEN TEMP knob off the range and
look at the back side.
To make adjustment, loosen (approximately
one turn), but do not completely remove, the two
screws on the back of the knob. With the back of
the knob facing you, hold the outer edge of the knob
with one hand and turn the front of the knob with
the other hand.
To raise the oven temperature, move the top screw
toward the right. You’ll hear a click for each notch
you move the knob. To lower the temperature, move
the top screw toward the left. Each click will change
the oven temperature approximately
10°F.
(Range is
plus or minus
60°F
from the arrow.)
We suggest that you make the adjustment one click
from the original setting and check oven performance
before making any additional adjustments.
After the adjustment is made,
retighten
the
screws so they are snug, but be careful not to
overtighten.
Re-install
the knob on the range
and check performance.
16

ROAST~G
Do not lock the oven door with the latch during Roasting is really a baking procedure used for meats.
roasting. The latch is used for self-cleaning only. Therefore the oven controls are set for Baking or
—
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting
temperatures, which should be low and
Timed Baking. (You may hear a slight clicking sound
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
“L
steady, keep spattering to a minimum.
Most meats continue to cook slightly while standing
The oven has a special
low shelf (R) position
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.
after being removed from the oven. Recommended
standing time for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°F.
If you wish to compensate for the temperature
rise, remove the roast from the oven when its internal
temperature is 5° to
10°F.
less than the temperature
shown in the Roasting Guide.
Remember that food
will
continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1.
Position the oven 3. Turn the OVEN SET knob to BAKE and the
at shelf (B) position
OVEN TEMP knob to the desired temperature.
for small size roast See the Roasting Guide for temperatures and
(3 to 5
lbs.)
and at
approximate cooking times.
(R) position for
larger roasts.
4. When roasting is finished, turn the OVEN
TEMP knob to OFF and then remove the food
from the oven.
2. Check the weight of the roast. Place the meat
fat-side-up or the poultry breast-side-up on the
roasting rack in a shallow pan. The melting fat will
baste the meat. Select a pan as close to the size of
meat as possible. (The broiler pan with rack is a
good pan for this.)
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(c<)ntifzued
next
[]uge)
17

ROASTmG
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook
meat thermometer? a roast or poultry?
A. Checking the finished internal temperature at the A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at
half-
hour intervals after half the time has passed. A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when
I
try to
or buy rolled roasts.
carve it? Q. Can I seal the sides of my foil
“tent”
when
A. Roasts are easier to slice if allowed to cool 10 to roasting a turkey?
20 minutes after removing from oven. Be sure to A. Sealing the foil
will
steam the meat. Leaving
cut across the grain of the meat. it unsealed allows the air to circulate and brown
the meat.
ROAST~G
GUDE
Frozen
Roas&
Frozen roasts of beef, pork, lamb, etc., can be started Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked
5 pounds, more time for larger roasts.) successfully without thawing. Follow directions
given on package label.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325”
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3
to
5
Ibs.
6
to
8
Ibs.
24-35
18–25
35-39 25-31
39-45 31-33
21-25 20-23
25-30 24-28
30–35
28-33
35-45 30-40
35-45 30-40
18–23
minutes per pound (any weight.
3
to
5
lbs.
Over 5
lbs.
35–40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs
16–22 12–19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above,
Internal
temperature
‘F.
140°–1500t
150°–1600
170°–1850
140°–1500t
150°–1600
170°–1850
170°–1800
170°-1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
~The
U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140°F.
means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
18

BROILmG
Do not lock the oven door with the latch during
Turn the food only once
broiling. The latch is used for self-cleaning only.
during cooking. Time the
Broiling is cooking food by direct heat from above the foods for the first side
food. Most fish and tender cuts of meat can be according to the Broiling
broiled. Follow these directions to keep spattering and
Guide.
smoking to a minimum.
Turn the food, then use
The oven door should be closed during broiling. the times given for the
second side as a guide to
the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8” thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack
so fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
4. Close the oven door but do not latch it. If the door
latch is moved to the right during a broil
operation the door may lock and you may not be
able
to open it until the oven cools.
5. Turn the OVEN SET knob and the OVEN TEMP
knob to BROIL.
6. When broiling is finished, turn OVEN TEMP knob
to OFF. Remove the broiler pan from the range and
serve food immediately. Leave the pan outside the
range to cool.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and
broiler rack. However, you must mold the foil tightly
to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you
are
frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a Q. Why are my meats not turning out as brown as
rack in the pan?
they should?
A. Yes. Using the rack suspends the meat over the A. Check to see if you are using the recommended
pan. As the meat cooks, the juices fall into the pan, shelf position. Broil for the longest period of time
thus keeping meat drier. Juices are protected by the indicated in the Broiling Guide. Turn the food only
rack and stay cooler, thus preventing excessive
once during broiling.
spatter and smoking.
Q.
Should
I salt the meat before broiling?
(c<]ntinued
next page)
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.
19

If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
When arranging food on the pan, do not let fatty
edges
hang
over the sides because dripping fat could
soil the oven.
The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
Frozen steaks can be broiled
bv
positioning
the shelf
The oven door must be closed during broiling.
● Always use the broiler pan and rack that comes with
your range. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
● For steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing the juices.
●
●
●
●
.
.
at next lowest shelf position and increasing cooking
time given in this guide 1
Y2
times per side.
Shelf
Positior
c
1st
Side
Minutes
3%
2nd Side
Minutes
3
Quantity antior
ThicknessFood Comments
Arrange
in single layer.
Space evenly. Up to 8 patties take
about same time.
Bacon
1/2
lb.
(about 8
thin slices)
Ground Beef
1 lb. (4 patties)
1/2
to
3/4
inch thick
c
10-11
4-5
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well
Done
Chicken
1 inch thick
(1 to
1X
lbs.)
B
B
B
B
B
B
9
12
13
10
12–15
25
7
5-6
8-9
6-7
10-12
16-18
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
1
inch thick
(2 to
2ti
lbs.)
1
whole
(2 to
2fi
lbs.),
split lengthwise
B
30-35 25-30 Reduce times about 5 to
10
minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil skin-side-down first.
Bakery Products
Bread
(Toast) or
Toaster Pastries
English Muffins
Lobster Tails
2 to 4 slices
1 pkg. (2)
2, split
c
c
2–3
3-5
1/2-1
Space evenly. Place English muffins
cut-
side-up
and
brush with butter if desired.
Cut through back of shell and spread open.
Brush with melted butter before broiling and
after half of time.
2 to 4
(6 to 8 oz. each)
c
13-16
Do not
turn over.
Fish
l-lb. fillets
1/4 to 1/2 inch thick
B
5 5
Handle and turn very carefully. Brush with lemon
butter before broiling and during broiling if
desired. Preheat broiler to increase browning.
Increase time 5 to 10 minutes per side
for 1
k
inch thick or home cured.
Slash fat.
Ham Slices
Precooked
1 inch thick
c
8 8
Pork Chops
Well Done
2 (1/2 inch thick)
2(1 inch thick),
about 1
lb.
B
B
10
13
4-5
9-12
Lamb Chops
Medium
Well Done
Medium
Well Done
2(1 inch thick),
about 10 to 12 oz.
2
(1Z
inch thick),
about 1 lb.
B
B
B
B
8
10
10
17
6
4-7
10
4-6
12-14
1-2
Slash fat.
c
If desired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
Wieners
similar precooked
sausages,
bratwurs
l-lb. pkg. (10)
20
Table of contents
Other GE Range manuals

GE
GE JBP15DMBB User manual

GE
GE Profile JMP31CLCC User manual

GE
GE QuickClean JBP27BL Manual

GE
GE EGR2000 Original instructions

GE
GE Profile PB900SPSS Manual

GE
GE Profile PB920DT Manual

GE
GE XL44 JGBS02EN Training manual

GE
GE Profile PGB975SEMSS Manual

GE
GE 164D3333P159 User manual

GE
GE C2S980 Operating instructions