GE JGAS02EN User manual

Brand: GE

Model: JGAS02EN

Category: Cookers

Type: User manual

This manual is also suitable for

“

‘

Gas

Range

Safe*

Instrudons....................2-5

Anti-Tip

Deviw

.............................2, 3, 19,28

Operating Instructions,

Ttps

Aluminum Foil ............................5, 14, 16, 17

Features

............................................................7

Flooring/Leveling ...........................................6

@en.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

l&18

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13, 14

Broiling, Broiling

Guide...........,.........l7,

Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting,

Roast;ng

Guide................l5, 16

Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11, 13

Sutiace

Cooking .........................................8, 9

Control Settings ..........................................8

Electric Ignition .......................................8, 9

Care and Cleaning

....................l

9-24

Broiler Pan and

Rack..........................................22

Burner

.mbW...........

. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

19-21

Coomp

..........................................................2

Door

Removal

......................:........,...............23

@en'.~~orn.................................................22

~~Oj-lejD~~w6r

.,..

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Problem Solver.

..............................34

Thermostat

Adjustment-

Do It

Yourself

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

More questions

?...call

GEAnswer

Cente~

80~626.2000

consumer Services ...................36

Appliance

Registration..................................2

Imponant Phone Numbers .......................36

Model and Serial Number Location ...........2

Warranw

......................,.................Back

Cover

Models:

JGAS02PN

JGAS02EN

JMS02PN

=LP

~LP

YOU

Read this book

carefdy.

you received a damaged

rarige...

It is intended to help you operate and maintain your

tiediately

contict the alder (or builder) that sold

new range properly.

you

the

range.

Keep it handy for answers to your questions.

Save time and money. Before you

If you don’t understmd something or need more help,

requ=t service...

write (include your phone number):

Consumer Affairs

Check the Problem Solver in

tie

GE Appliances

back of this book. It lists causes of

Appliance Park

minor operating problems that you

Louisville, KY 40225

correct yourself.

@m’Mn

Write

dom

the model and serial numbers.

You’ll find the model and

senrd

numbers on two labels

on the range front frame near the broiler drawer.

These numbers are

dso

on the Consumer Product

Ownership Registration Card that came with your

range. Before sending in this card, please write these

numbers here:

Model Number

Setial

Number

Use these numbers in any correspondence or service

calls concerning your range.

WAWNG

●

ALL RANGES CAN

TW.

●

INmRY

TO PERSONS

COULD RESULT.

●

~STALL

THE

ANTI-TW

DEVICE

PAC~D

WITH

THE RANGE.

●

SEE THE

~STALLATION

~STRUCTIONS.

YOU

~ED

SERWCE

To obtain service, see the

Consumer Services page in the

back of this book.

To obtain replacement parts, contact

G~otpoint

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.

HRST, 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

sti~

not pleased,

write

the details-including

your phone number—to:

Manager, Consumer Relations

GE Appliances

Appliance Park

Louisville, KY 40225

~ALLY,

if your problem is still

not resolved, write:

Major

Appliance Consumer

Action Panel

20 North

Wacker

Wve

Chicago,

60606

..,

WAHG:

Mthe

information in this

mand

not

fotiowed

emctiy,

a fire or

e~losion

may

musing

property damage,

persod

tijury

dmth.

—Do

not store or use gasotie or other

●

-ediately

your gas

suppher

from a

flammable vapors and

Mquids

in the vicinity

neighbor’s phone.

FOUOW

the gas

supptier’s

of this or any other

apptiance.

instructions.

—WHAT

TO DO

YOU

S~LL

GAS

you

mot

mch

your gas

supptier,

the

department

●

Do not try to

tight

any

apptie.

—btiation

and

service

must be performed

●

not touch any

el~trid

swikh;

do not

by a

qtiled

Mer,

service agency or

use any phone in your btiding.

the gas

supptier.

WORTW

S~TY

NO~CE

●

The

Mornia

Safe

Brirddng

Water

Tom

Enforcement Act

requires

the

Governor of

C~ornia

pubtishatist

of substances hownto

the

state to cause

canmr,

birth

clef* or

other

reproductive harm, and requires businesses to warn

customers

ofpotenthd

exposure to

such

substanm.

●

Gas

apptim

can

muse

minor

exposw

four

of tiese substances,

namely

beme,

carbon

monotide,

formaldehyde and

soog

caused

primdy

the incomplete combustion

nati

gas or

hels,

Properly

adjusted burners,

indicated

a bluish rather

yeflow

flame,

incomplete combustion.

&posm

thes6’subs~ces

canbe

“

@by

vendng

with

open window or using a ventilation fan or hood.

~enYou

Yom

-e

●

Have

the

Mer

sbow

you

fie

location of

the

at-off

vdveti

how

toshutit

off

Mnecessary.

●

Have

yon

-e

Wed

and

pro~rly

grounded by a q-cd

Mer,

accordanm

with the

kstiation

ktructions. Any

adjustment

and service

shotid

perfomed

o~y

q-cd

gas range

instiers

or service *hrdcians.

●

Phg

your

into

l~volt

~unded

outie$

dy.

not remove

tbe

round

grountig

prong

bmthe

plug.

Ein

doubt

about the

grounding

the

home

electrid

system

yom

personal

respomibfity

and

~tigation

to have

ungrounded

outiet

repl*

with a properly

grounm-prong

outiet

accordance

witb

the

Nstiti

MectridCode.

C-

the

apphana

must

electri@y

@unded

accordance with

the

Ctian

M=trical.

Code.

not

use

an extension

cord

with this

app~an%.

not

zttempt

rephee

partofyourrange

urdessittispecifi*y

recommended

@da

other

servicing

shodd

be referred to a

q~ed

tecMcian.

-te

out of Mtien

tic

pati

and

out of

btiow

prevat

pnot

OU*

(onstanding@ot

rnod~)

and poor air

*tiom

pa-

mated*

are removed

from

the range

before operating it

to~vent

smoke damage

shotid

the packing material

ignite.

●

Be sure

your range

co-y

adjusted by a

q-cd

servim

t-cian

or ●

~for

the

type of

(uati

or.W)thatis

used.

Your range can be converted for use with either

type of gas. Seethe

btiation

kstructions.

W-G:

These adjustments must be made by

a ~dified

serviee

tihnician

in accordance with

the

manufactir’s

instructions and

codes and

requirements of

the

authority

having

jurisdiction.

Failure

tofo~ow

these instructions

codd

resdt

setious

injury

property damage. The

q~ed

agency performing this work assumes

responsibtity

for

the

conversion

*After prolonged

ofa

~peram

may

wtit

and

many floor

#V~ti&

not

tihd

Md of

Never

@til

range

over

vinyl

tie

or holerun

that

cannot

withstand such type

use, Never

instil

-y

over

interior

kitchen carpeting.

WAmNG–M_

tipand~~atit

prev@nt8WidenM@pingof

the

~h~

approved

~ti-~q

device

to tie

wW.

(SW

kstiation

hstructions.)

chd

if the device

in-

and

engaged

properly,

care~y

tip

tie

range

forward, The

Anti-Tip device

shotid

engage

and

prevent

therauge

from

tipping

over.

Hyoupdl

the

range out from the

for any

reaso~

make

the Anti-Tip device is engaged

when

you push the

range

back

agtist

the

wW.

Hit

not

there is a possible risk of the range

tipping over if you

c~d

stan~

sit or lean on

an open

door.

●

not

leave

Mdren

#one

unattended

where

range is

hot

in operatia

They

cordd

be seriously burned,

●

not

Uow

anyone to ebb, stand

hang on

the

door,

brotierdrawer

or range

top.

They

cordd

damage the range and even tip

over,

causing severe

perso~

~~.

●

burner

grab

and

other surfam cool

before

tonctig

them

leaving them where

Mdren

can

reaeh

them.

●

Never wear loose

fitig

hanging

garments

whtie

wing

the

apptian%

Be careti

when

reaching for items

stored

Mbinets

over

the

cooktop.

H_le

rnaterhd

codd be ignited if

brought

in contact witi

tie

hot oven

sti~~s

and

may

cause severe

burns.

●

For

your safety, never use

your

apphce

for

or heating the

room.

not

water

grease

Never pickup

ating

pan. Turn off

burner, then

smotberfbuning

p~. by

wvering

pan

mmpletely

with

wefl-fitting

cookie sheet or fiat tray.

Haming

-e

outside a

pan

can

be put out by covering with baking

soda

or, if

avdable,

muki-purpose

dry chemical or

foam-type

fix

extinguisher.

not store

tible

rnaterkds

in an

oven>

a range

brotier

drawer or near a

cooktop.

not

store

use

combmtihle

materkds$

gasotineor

other

fhunmablevapors

and

tiquids

in the

victity

this or any other

app~anee.

not let cooking grease

other

tible

materkds

ac-tite

near the range.

●

men

coo-

pork$

thedirections

exacdy

and always

cook

the

meat

to an internal

temper-

least

170°F.

This assures

the

remote

possibfity

that trichina may be pment

the meat, it

til

ki~ed

and the meat

safe to eat

Stiace

CMQ

●

Always

the

position (on

electic

ignition

rnodek)

or the

position (on standing

pflot

modek)

when igniting top burners and

make

the

burnem

have ignited.

●

Never

leave

tiace

burners unattended at

Mgh

tie

settings.

Boilovercauses

smoking

and greasy

spi~overs

that may catch

fie.

●

Adjust

the top

burner

flame*

it does not

e~nd

beyond the edge of the cookware.

Excessive flame is

Wardous.

Use

dry pot

holde-moist

or damp potholders on hot surfaces

may

resuk

in burns from steam. Do

not

let

pot

holders come

near

open

flames when

cookware. Do not use a towel orotherb@

cloth in place

pot

holder.

●

the

possibtity

of burns,

ignition

flmable

materials, and

$pWge,

turn

cookware hmdes toward the side or back

the

range without extending over adjacent burners.

●

Always

the

stiaee

burner

before

removing the cookware.

“

CareMy

wati

foods

being fried

high

flame setting.

●

Never

blti

the

venb

(tir

openings) of the

rangk

They provide

the

Met

and

outiet

that

are necessary for

the

mge

operate

properly

with

corrwt

combustion.

openings are located

at.the

rear of the

cooktop,

tie

top and

bottom

the

oven door,

and

at the bottom of the range

mder

the

broiler drawer.

●

not

use a wok on

modeh

with

-ed

burners

Uthe

wok

has

round

mettd

ring that

phced

over the

burner

grate to

snpport

the wok.

This

ring

acts as a heat

#p,

which

may

damage the

burner grate

and

buraer

head. Aso, it may cause

tie

burner to work

@properly.

This may cause a

carbon

monofide

level

above that

Wowed

current standards,

resdtig

in a

heakh

● Foods for-

shotid

be as dry as

possible

Frost

tiomn

foods

moisture on fresh foods

can

cause

hot fat to bubble up and

over

sides of

the

pan.

●

Use least possible

am-t

of fat

for

effective

shtiow

deepfat

Filhg

the

pan

too

of fat

can

cause

spflovers

when food is added.

●

cornbtiation

fa~

be used

f-,

stir

together

before

heating or as fats

melt

#owly.

●

Use a deep fat thermometer whenever

possible

prevent

overheating

tit

beyoudthe

Smotig

point.

*Use

proper

&Avoidpms

that are

uustable

tip

Sel@

mkware

hatig

bottoms

6nough

to properly contain

food

and

avoid

botiovers

and

sptiovers

and

mou@

cover burner grate.

both save cleaning

time

prevent

=ous

accmmdatiom

aff~

since heavy

s-g

spMovers

left

range

can ignite. Use pans with

han~es

that can be

easfly

and remain cool,

●

men

cookware,

make

snre

it is

designed for top-of-range cooking.

. Keep

p~es

away

from top

buraers.

not leave

pktic

on the

cooktop

they may

melt if left too close to the

vent,

●

not

bve

items

the

eooktop.

hot

air from the

vent

may

ignite

tible

items

and

til

inmepresswin

closed

containers,

which

may

canse

them to

burs~

●

To avoid

the

possibtity

ofa

bum

akways

certain that

the

controb

for

bmers are at

the OFF petition and

grates are-before

attemp~

remove

them.

amen

foods are

mder

the hood, turn

the fan

off.

ifoperatig,

may

spread

the

ti~

mge

located near

fidow,

do not hang

long curtains that

codd

blow over the top burners

and create afire

h-.

*men

ptiot

out (on

s~ding

@ot

models),

you

til

detwt

a faint odor of gas as your

sigmd

toretight

the

pfi~t.

men

refighting the

ptio~

make snre

burner

controk

are

the

position,

and

fo~ow

instructions in this book

re~ght.

●

Hyou

smM

gas,

and you have

hdy

made

sure

pdots

tit

(on

staatig

pilot

models),

turn off the gas to

mge

and

eti

a qualified

service

t~hnician.

Never

use

an open

flame

~ate

a leak.

cl-

Yow

-e

●

Clean

ody

parts

Use

~re

Nde.

Keep_

d-and

aeeumrdations

spWoVem

which

mti

when

you

clean the

cooktop

because

Your range,

tike

many other household items,

The range should be

instiled

on a l/4-inch thick

is hwvy and can settle into soft floor coverings

sheet of plywood (or similar

materird)

fo~ows:

such as cushioned vinyl or

arpeting.

men

the floor covering ends at the front of the

men

moving the range on this type of flooring, use

range, the area that the range

wi~ rest on should be

care, and it is recommended that these simple

built up with plywood to the same level or higher than

instructions be followed.

the floor covering. This

wfll

tiow

the range to be

moved for cleaning or servicing.

Leveling legs are located on each corner of the base

of the range. Your range must be level in order to

produce proper cooking and baking results. Merit is

in its

find

location, place a level

horizontily

on any

oven shelf and check the levelness front to back and

side to side. Level the

rmge

by adjusting the leveling

legs or by placing shims under the comers as needed.

One of the rear leveling legs will engage the

hti-Tip

device (allow for some side to side adjustment).

Mlow a minimum clearance of 1/8 inch between the

range and the

levehng

leg that is to be

instrdled

into

the

hti-Tip

device.

Shnding

Pilot Models

JGAS02PN

JLAS02PN

Electtic Ignition Model

JGAS02EN

Fwture

hdex

1 Anti-Tip Device

(see

Safe~ hstructions)

2 Model and

Serbd Number

3 Removable Oven Bottom

Sutiace Burner Controk

5 Oven Vent

(located in center of rear of range)

6 Sutiace Bumem and Gratin

Explained

on page

3,5

Feature

hdex

7 Cooktop

8 OVEN

TEMP

Mob

9 Oven

SheHSuppoti

Shelf positions for

coobg

are

suggested in the Baking, Roasting

and Broiling pages.

10 Oven

Shelv~

tith

Stop-bcks

14, 15, 17

11 Brotier Pan and Rack

Expltied

on page

9, 15, 17

13, 15, 17

SMACE

COO~G

Lighting Instructions for Electric Ignition Models

JGAS02EN

The surface burners on some models

lighted by

electric ignition, eliminating the need for standing pilot

The electrode of the spark igniter is exposed.

lights

witi

constandv

burning

flames.

men

one burner is turned to

LITE,

tie

burners

of a power failure, you can light the surface

spark. Do not attempt to disassemble or clean

burners on your range with a match. Hold a

hghted

around any burner while another burner is on.

match to the burner, then turn the knob to the

An electric shock may result, which could cause

msition. Use extreme mution when

ti~hti

burners

you to knock over hot cookware.

way.

Surface burners in use when

electrical power failure

occurs will continue to operate normally.

Lighting Instructions for Standing

mot

Models

JGAS02PN,

JLAS02PN

The surface burners on these ranges have standing

pilots that must be

tit

initially. To light them:

1. Be sure surface burner control knobs are in the

position.

2. Remove the grates and lift the

cooktop

up (see the

Cooktop

section).

3. Locate the 2 pilot ports

light each of them with

a match.

pilot

adjustment

screw

pilot

tubes

pilot

filter

manifold

panel

pipe

If the pilots need adjusting, turn the adjusting screw

located on the pilot filter.

5. Lower the

cooktop.

Your surface burners are now

ready for use.

6. Observe lighted burners. Compare the flames to

pictures in the Problem Solver. If any flame is

unsatisfactory,

crdl

for service.

Surface Burner Controls

Before Lighting a Burner

The knobs that turn the surface burners on and off are

●

If drip pans are supplied with your range, they

located on the control panel on the front of the range.

should be used at

times.

The two knobs on the left control the

lefi

front and

left rear burners. The two knobs on the right control

●

Make sure

the grates on the range are in place

the

right front and right rear burners.

before using any burner.

To Light a Surface Burner

After Lighting a Burner

Electric Ignition Modeh:

the control

hob

in and

tumittoLITE.Youwillhem

~1111

a litde “clicking” noise—the

sound of the electric spark

igniting the burner.

Standing Hlot Model:

Wsh control knob in and turn

it to HI position. The burner

should light within a few seconds.

●

After the burner ignites, turn the knob to adjust

tie

flame size.

●

Check to be sure the burner you turned on is the one

you want to use.

●

Do not operate a burner for an extended period of

time without cookware on the grate. The finish

on the grate may chip without cookware to absorb

the heat.

●

Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or

other

matends

them.

Air

Adjw@ent

An air adjustment

shutter for each

surface burner

regulates

the

flow

of air to the flame.

When the right amount of air flows into the

burner,

the

flame will

steady, relatively quiet

and

have approximately 3/4-inch sharp blue cones. This is

usually the case with factory preset shutter settings.

With too much air, the

flame

will

be unsteady,

possibly won’t burn

rdl

the way around, and will be

noisy, sounding like a blowtorch.

With not enough air, you won’t see any sharp blue

cones in the

flame,

you may see yellow tips and soot

may accumulate on pots

and

pans.

To adjust the flow of air to the burners, rotate the

shutters to allow more or less air into the burner tubes

as needed.

How to Select Name Sbe

Watch the flame, not the knob, as you reduce heat.

The flame size on a gas burner should match the

cookw~e you are using.

FOR SAFE

WL~G

OF COOKWARE

~WR

LET THE FLAME

EKTE~

S~ES

COOKW~.

Any

flame

larger than the bottom of the

cookware is wasted and

ordy

serves to heat the

hande.

Top of Range Cookware

Almnin

um: Medium-weight cookware is

recommended because it heats

quictiy

and evenly.

Most foods brown evenly in an

durrdnum

stiet.

Use saucepans with tight-fitting

tids

when cooking

with minimum amounts of water.

Cast-iron: If heated slowly, most skillets will give

satisfactory results.

Enamelware:

Un&r

some conditions, the enamel

of some cookware may melt. Follow cookware

manufacturer’s recommendations for cooking methods.

Glass:

There

are 2 types of glass cookware-those

for oven use

ody

and those for top-of-rmge cooking

(saucepans, coffee and teapots). Glass conducts heat

very slowly.

Hwtproof

Gks

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

sure it can

used on gas ranges.

Stahdess

Steel: This

meti

done

has poor heating

properties and is usually combined with copper,

aluminum or other

metis

for improved heat

distribution. Combination

meti

skillets usually work

satisfactorily if they are used with

medium

heat as the

manufacturer recommends.

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 book handy where you can refer to it,

especially during the

fwst

weeks of using your new range.

Lighting Instructions for Electric Ignition Model

JGAS02EN

The oven burner on

range is tighted by electric ignition.

tight

the burner, turn the OVEN TEMP knob to the desired

temperature. The burner should

fight

within 30-90 seconds. After the oven

reaches the selected temperature the oven burner cycles on and off to

maintain the selected temperature.

Power Outige

A burner in use

when an

electricrd

power failure

occurs

wdl

continue to operate normally. Your oven

may be used during an electrical power

outige by

carefully following the steps below:

To tight the oven ptiot during an

electrid

power outage:

1. Be sure the OVEN TEMP knob is in the

OFF position.

2. Open both the oven and broiler doors and wait 5

minutes to allow any pilot gas to dissipate.

3. Unplug the range from the

wdl

outiet,

turn off the

circuit breaker, or remove the fuse to avoid

accidenti

ignition of the oven if electrical power is

restored

wtie

you are lighting the

pflot.

4. Remove the broiler pan.

5. Locate the oven pilot assembly by looking into the

broiler opening. The pilot is at the back of the

broiler compartment, on the right side of the burner.

NOTE: The oven must beat room temperature

before you should attempt to light the oven pilot

manually.

6. Turn the OVEN TEMP knob to the desired

temperature setting.

7. Light the pilot with a match and withdraw your arm

immediately because the oven burner may light in

litie

as 20 seconds.

8. Replace the broiler pan and close the oven and

broiler doors.

NOTE: It is necessary to light the pilot manually

each time the oven is used during a power outage.

Lighting

htructions

for

Stiding

mot

Models

JGAS02PN,

JLAS02PN

These ranges have standing oven pilots that must be

4. Using a long match or match holder, reach in and

lit initially. tight

the oven pilot.

To light the oven pilot:

1. Be sure the OVEN

TEMP knob is in the

OFF position.

2. Remove the oven

bottom and the

burner

btie.

See the Care and

Cleaning section.

3. Find the oven pilot

port at the back of

the oven.

5. Place the burner

btie

and the oven bottom and

cIose

the door. Your oven and broiler are now ready

for use.

● To light the oven burner, turn the OVEN TEMP

bob

to the desired temperature. The burner should

light within 60 seconds.

●

Power

faflure?

An electrical power failure will not

affect the standing oven pilot.

Oven Control

Your oven is controlled by an

OWN

TE~

knob.

After the oven reaches the selected temperature, the

It will

norrndly take 30-90 seconds before the flame

oven burner

cycles+ff

completely, then on with a

comes on.

full flame-to maintain the selected temperature.

Air

Adjw@ent

An air adjustment

shutter for the

oven burner

regulates the flow

air

to the flame.

You’ll find the

shutter against the

back

wdl

behind

the broiler drawer.

To reach it remove

.,’

—

,.’.-

,..

. .

Loosen

‘+

Air

adjustment

shutter

the oven bottom (see the Care and Cleaning section)

and the burner

btie.

adjust the flow of tir,

loosen the

Philhps

head

screw and rotate the shutter to allow more or less air

into the burner tube as needed.

men

the tight amount of

flows

kto

the

burner, the flame

should be steady, with

approximately 1/2 inch blue cones, and should not

extend out over the

btie

edges.

Oven Shelves

The shelves are

des~ed

tith

stop-lock so when

placed correctly on the

sheM

suppo~,

they

till

stop before

co~ng

completely out of the oven and

not

tit

when you are

remotig

food from them

plachg

food on them.

men

placing cookware on a shelf, pull the shelf out

to the “stop” position. Place the

cookwme on the

shelf, then slide the shelf back into the oven.

This will

elimimte reaching into the hot oven.

To remove a sheti

from the oven, pull

it toward you,

tit

the front end

upward and

pull

the shelf out.

-1

Iill

replace,

place the shelf on the shelf support with

the top-locks (curved extension of the

shel~ 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 “stop” on the oven wall. Then lower the

front of the shelf and push it

the way back.

SheM

Positions

The oven has 4 she~ supports for normal baking and

roasting identified in this illustration as A

~ottom),

B, C, D (top).

Shelf positions for cooking are suggested on the

Baking, Broiling and Roasting pages.

(continued

ne~page)

USmG

YOUR

O~N

(continued)

Oven Vents

The

oven is vented

tiough

duct openings at the rear

●

Handles of pots

and

pans on the cooktop may

of the cooktop. See

the

Features section. Do not block

become hot if left too close to the vent.

the

opening when cooking in the oven—it is

●

Meti

items

til

become very hot if they are left

important that the flow of hot air from the oven and

fresh

air

to the oven burner be uninterrupted.

on the cooktop and

codd

ause

burns.

●

Do not leave any items on the cooktop. The

hot air

●

The vent openings and

n-rby

surfaces may

become hot during baking and

brofing.

from the vent may ignite flammable items and will

Do not touch them.

increase pressure in closed containers, which may

cause them to burst.

● Do not leave plastic items on the

cooktop

they may meit if left too close to the vent.

Yourse~—Adjmt

the Oven

Themosbt

ffyou

don’t think the oven is heating at the right

temperature when you are baking or roasting, you

reset the thermostat

yourseM.

When cooking food for the f~st time in your new

oven, use time given on recipes as a guide. Oven

thermostats, over a period of years, may “drift” from

the factory setting

and

the differences in timing

between an old and a new oven of 5 to 10 minutes are

not unusual. Your oven has been set

correctiy

at the

factory and is more likely to be accurate than the oven

which it replaced.

We do not recommend the use of inexpensive

thermometers,

such as those found in the grocery

store, to check the temperature setting of your new

oven. These thermometers can vary by

2M0

degrees.

decide how much to change

the

temperature,

set the oven temperature

25°F.

higher or lower than

the temperature in your recipe, then bake. The results

of this “test” should give you an idea of how much the

temperature should be changed.

Note

~sition

of Winter

before adjustment.

~fl-~

●

P&@’

marks

Loosen only the locking screws.

Note to which

mmk

the pointer is pointing.

To make an adjustment

carefully loosen

(approximately one turn), but do not completely

remove the two screws that hold the

skin to the knob.

Hold the knob blade in one hand and the outer

skirt

the other hand.

To raise the oven temperature,

move the pointer in

the direction of the arrow for

MSE.

lower the

temperature,

move the pointer in the direction of

arrow for LOWER. Each mark

change the oven

temperature approximately

25°F.

We suggest that you

make

tie

adjustment one mark

from the original setting and check oven performance

before making any

additiond adjustments.

After the adjustment is made,

press skirt and knob

together and

retighten

screws so they are snug, but be

careful not to

overtighten.

Re-instil

knob on range

and check performance.

NO~:

-ran

adjustment has been made, the OFF

and

BROL

positions

wi~

not

tie

up with the indicator

mark on the control panel as they previously did. This

condition is normal and

wi~

not create a problem.

How to Set Your Range For Bating

To avoid possible

bum,

place the shelves

the

2. Check the food for doneness at the minimum time

correct position before you turn on the oven.

on the recipe. Cook longer if necessary. Turn the

Close the oven door. Then turn the OVEN

OVEN

~MP

knob to OFF and remove the food.

~MP

knob to the desired temperature.

For best baking results, follow these suggestions:

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.

As a general rule,

]

Type of Food

]

SheEPositio”

Angel food cake

Biscuits or muffins

B or C

Cooties or cu~akes

B or C

Brownies B or C

Layer cakes

B or C

place-most foods in the

tiddle

of the oven, on either

the shelf position B or C. See the chart for suggested

Bundt

or pound cakes

A or B

shelf positions.

Pies or pie shells

B or C

Frozen pies

A (on cookie sheet)

Casseroles

BorC

Preheating

Reheat

the oven if the recipe

cds

for it. Preheat

Preheating is necessary for good results when baking

means bringing the oven up to the specified

cakes, cookies, pastry and breads. For most casseroles

temperature before putting in the food. To preheat,

and

roasts, preheating is not necessary. For ovens

set the oven at the correct temperature-selecting a

without a preheat indicator light or tone, preheat

higher temperature does not shorten the preheat time.

10 minutes. After the oven is preheated place the food

in the oven as

quic~y

as possible to prevent heat

from escaping.

BaKng

Pans

Use the proper baking pan. The type of

ftish

on the

pan determines the amount of browning that

wfll

occur.

●

Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

●

Shiny, bright

rmd

smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and

cookies require this type of pm.

“

Glass baking dishes

dso

absorb heat.

men

baking

in glass baking dishes, lower the temperature by

25°F.

and use the recommended cooking time in

the recipe. This is not necessary when baking pies

or casseroles.

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

possible ramer than being placed to the front

or to the back of

the

oven.

Pans

shotid

not touch each other or

tie

walls of the

oven. Allow

inch space between pans as well

as from the back of the oven, the door and the sides. If

you use 2 shelves, stagger the pans so 1 is not

direcdy

above the other.

(continued

mxtpage)

..-

.—

——

BA~G

(continued)

Bahg

Guides

men

using prepared baking mixes, follow package recipe or instructions

for the best baking results.

Cooties

men

bting

cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies

b~ed

in a jelly roll pan (short sides

rdl

around) may have

darker edges and

pde

or light browning may occur.

Do not use a cookie sheet so large that it touches the

walls or the door of the oven. Never entirely cover a

shelf with a large cookie sheet.

For best results, use

ody

1 cookie sheet in the oven

at a time.

Cakes

For best results, bake pies in dark, rough or dull pans

men

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

retin

it. than it should be. H baked in a pan smaller than

recommended, it maybe undercooked and batter may

oveflow.

Check the recipe to make sure the pan size

used is the one recommended.

Altinu

Fofl

Never entirely cover a shelf with durninum foil.

This will disturb the heat circulation and result in poor

baking. A smaller sheet of foil maybe used to catch a

spillover

by placing it on a lower shelf several inches

below the food.

Don’t Peek

Set the timer for the estimated cooking time and do

DO NOT open the door to check until the

not open the door to look at your food. Most recipes

minimum time. Opening the oven door frequently

provide minimum and maximum baking times such

during

coo~ng

allows heat to escape and makes

as “bake 30-40 minutes.”

baking times longer. Your baking results may

dso

be affected.

——._..—.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted

uncovered in your oven. Roasting temperatures, which should be low and

steady, keep spattering to a minimum.

Roasting is

redy

a baking procedure used for meats. Roasting is easy;

just follow these directions:

Place the shelf in the A or B position.

No preheating is necessary.

2. Check the weight

of the meat. Place

it, fat side up, (or

for poultry,

breast-

side-up) on the

roasting rack in a

shallow

pan.

The

melting

Fat

will baste the meat. Select a pan m

close to the size of the meat as possible. (The

broiler pan with rack is a good

pan

for this.) Line

the broiler pan with

rduminum

foil when using the

pan for marinating, cooking

witi

fruits, cooking

heavily cured meats, or basting food during

cooking. Avoid spilling these materials inside the

oven or inside the oven door.

3. Turn the OVEN

TEMP

knob to the desired setting.

4. After roasting is complete, turn the OVEN

TE~

knob to OFF and then remove the food from

the oven.

Most meats continue to cook

stightiy

while standing,

after being removed

horn the oven. Standing time

recommended for roasts is 10 to 20 minutes. This

allows roasts to

up and makes them easier to

carve.

ktemd

temperature will rise about 5° to

10°F.

To compensate for temperature increase, if desired,

remove the roast from the oven sooner (at 5° to

10°F.

less than the temperature in the Roasting Guide).

NOTE: Remember that the food

wfl

continue

to cook in a hot oven and therefore should be

removed when the desired

intemd

temperature has

been reached.

Frozen

Romk

Frozen roasts of beef, pork, lamb, etc. can be started

Thaw most frozen poultry before roasting to ensure

without thawing, but allow 10 to 25 minutes per

even doneness. Some commercial frozen poultry can

pound

additiond time (10 minutes per pound for

be cooked successfully without

tiawing. Follow the

roasts under 5 pounds, more time for larger roasts).

directions given on the package label.

(continued

nat

page)

ROASTmG

(continued)

Questions and Answers

Is it necessary to check for donenws with a

I need to preheat

oven

wch

time

cook

meat thermometer?

a roast or

potitry?

Checking the finished

intemd

temperature at the

It is

unnecessary to preheat your oven.

completion of cooking time is recommended.

Temperatures are shown in Roasting Guide. For

men

buying a roast, are there any special tips

that

wodd

help me cook it more

everdy?

roasts over 8 lbs., check with thermometer at

hdf-

hour interv~s after

hdf

the time has passed.

A. Yes. Buy a roast as even in thickness as possible,

my roast crmnbting when I try to

or buy

ro~ed

roasts.

carve it?

Q. Can I seal the sides of my foil

‘tent”

when

Roasts are easier to slice if allowed to cool 10 to

roasting a turkey?

minutes after removing them from the oven.

Sealing the foil will steam the meat. Leaving

Be sure to cut across the grain of the meat.

it unsealed

Wows

the air to circulate and brown

the meat.

Meat

Tender

cuts; rib, high quality sirloin

tip, rump or top round*

Lamb leg or bone-in shoulder*

Verd

shoulder, leg or loin*

Pork loin, rib or shedder*

Ham,

vrecooked

Podtry

Chicken or Duck

Chicken pieces

Turkey

ROAS~G

G~E

Oven

temperature

325°

350°

325°

Doneness

Rare:

Medium:

WeH

Done:

Rare:

Medium:

Well Done:

WeU

Done:

To Warm:

Well Done:

Approtiate

Roasting Time

Minutes

Per

Pound

lbs.

2635

35-39

3945

21-25

25-30

3G35

35–45

3545

to 8 lbs.

18-25

25-31

31-33

2&23

2&28

28-33

3&40

3G40

18–23 minutes per pound

(any

weigh(

3 to 5

Ibs.

Over 5 lbs.

3540

3&35

35-40

10 to 15 lbs.

Over 15 lbs

1622

12-19

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

hternd

Temperature

‘F.

140°–1500t

150°–1600

170°–1850

140°-15007

150°–1600

170°–1850

170°–1800

115°–1250

185°–1900

185°-1900

Wgh:

185°–1900

tThe

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

Ktchen

Guide. USDA Rev. June 1985.)

How to

Broti

Broiling is cooking food by direct heat horn above the

Your range has a compartment below the oven for

food. Most fish and tender cuts of meat can be

broiling. A specially designed broiler pan and rack

broiled. Follow these steps to keep spattering and

allow dripping fat to drain away from the food and

smoking to a minimum.

keeps it away from the high heat of the gas flame.

Both the oven and broiler compartment doors

shodd

be closed during

broiting.

You can change the distance of the food from the

heat source by positioning the broiler pan and rack

on one of three shelf positions in the broiler

compartment-A (bottom of broiler compartment),

(midde)

and C (top).

2. Reheating the broiler or oven is not necessary and

can produce poor results.

the meat has fat or

gristie

near the edge, cut

vertical slashes through it about 2 inches apart, but

don’t cut into the meat.

We recommend that you

tim

the fat to prevent excessive smoking, leaving a

layer about 1/8 inch thick.

4. Arrange the food on rack and position the broiler

pan on the appropriate shelf in the oven or broiling

compartment. Placing the food closer to the flame

increases the exterior browning of food, but

dso

increases spattering

the possibility

of the

fats

and the meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN

TEMP knob to

BRO~.

7. Turn most foods once during cooking (the

exception is thin

fdlets

of fish; oil one side, place

that side down on broiler rack and cook without

turning until done). Time foods for about one-half

the

toti

cooking time, turn food, then continue to

cook to

prefemed

doneness.

8. Turn the OVEN

TEMP knob to OFF. Remove the

broiler pan from the broiler compartment and seine

the food immediately.

bave

the pan outside the

range to cool.

Use of

Altim

Foti

You can use

rduminum

fofi

your

brofier

pan and

brofler

rack. However, you must mold the foil

tighdy

to the rack and cut slits in it just like the rack.

Without the slits, the

foti

will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on

fie.

If you do

not cut the slits, you are frying, not broiling.

Questiom

Amwers

Q. When

brotiing,

is it necessary to always use a

rack in the pan?

A. Yes.

Using the rack suspends the meat over

the

pm. As the meat cooks, the juices

fdl

into the pan,

thus keeping meat drier. Juices are protected by the

rack and stay cooler, thus preventing excessive

spatter and smoking.

Q. Shodd I

the

m=t

before brofing?

A. No.

Sdt

draws out the juices and

rdlows

them to

evaporate. Always

sdt

after cooking. Turn meat

with tongs; piercing meat with a fork

dso

rdlows

juices to escape. When

brofling

poultry or fish,

brush each side

ofien

with butter.

Q. Why are my

mats

not turning out as

brown

as they

shodd?

A. Check to see if you are using the recommended

shelf position. Broil for longest period of time

indicated in the

Broitig

Guide. Turn the food only

once during broiling.

(continued next page)

—...

.-.

-.—

————

BRO~~G

G~E

The oven and

brofler

compartment doors must be

3. If desired, marinate meats or chicken before

closed duting

brotikg.

broiling.

Or,

brush with barbecue sauce the last

1. Always use the broiler pan and rack that comes with

5 to 10 minutes.

your range. It is designed to minimize smoking

and

men

arranging food on pan, do not let fatty edges,

spattering by trapping the juices in

the

shielded which could soil oven with fat dripping, hang over

lower part of the pan.

the sides.

2. For steaks and chops, slash fat evenly around

5. Broiler compartment does not need to

preheated.

outside edges of meat. To slash, cut crosswise However, for very thin foods, or to

kcrease

through outer fat surface just to the edge of the browning, preheat if desired.

meat. Use tongs to turn meat over to prevent

6. Frozen steaks can be broiled by positioning the shelf

piercing meat and losing juices.

at next lowest

she~ position and increasing cooking

time given in this guide

1Y2

times per side.

Quanti@

mdor

ThichMs

1/2

lb. (about 8

thin

shces)

I I

SheM

1st

Side

2nd Side

Position

Minutes

Mnutes

Comments

Food

Arrange

in single layer.

lG1l

Spa@

evenly. Up to 8 patties take

about same time.

Ground Beef

1 lb. (4 patties)

1/2 to

314

inch thick

Beef

St*

Rare

Medium

Well Done

Steaks less than 1 inch

tick

cook

through before browning. Pan frying

is recommended.

1 inch thick

(1 to

lbs.)

Slash fat.

Rare

Medium

Well Done

1 inch thick

(2 to

lbs.)

12–15

IG12

1618

1 whole

(2 to

lbs.),

split lengthwise

Chi&en

25–30

Reduce times about 5 to 10 minutes

per side for cut-up chicken. Brush

each side with melted butter. Broil

skin-sidedown

first.

Btieq

Produ&

Bread (Toast) or

Toaster Pastries

2-3

Space evenly. Place

Enghsh

mufins

cut-side-up and brush with butter

if desired.

4 shces

1 pkg. (2)

1/2-1

I 3-5

English

MuffIns

split

Cut through back of

she~

and spread

open. Brush with melted butter

before

broihng

and after hdf of time.

Do not

turn over.

Lobster

Tds

2 to 4

(6 to 8 oz. each)

13-16

B, C

Fish

l-lb. fillets

1/4 to 1/2 inch thick

Handle and turn very

carefsdly.

Brush

with lemon butter before broiling and

during

broihng

if desired. Preheat

broiler to increase browning.

Sliw

Prxooked

1 inch thick B

Inmease

time 5 to 10 minutes per side

for

inch thick or home cured.

Slash fat.

9:;2

Slash fat.

12–14

B, C

1-2

desti,

spht

sausages in

hatf

lengthwise; cut into 5-to 6-inch

pi~es.

Pork Chops

Well Done

2 (1/2 inch thick)

2(1 inch

tick),

about

lb.

Lamb

Chops

Medium

Well Done

Medium

Well Done

2(1 inch thick),

about

oz.

(1X

inch thick),

about 1 lb.

Wieners

similar precooked

sausages, bratwurst

l-lb. pkg. (10)

Proper care and

cleming

are important so your range will give you efficient

and satisfactory service. F

these directions carefully in

ctig

for it to

help assure safe and proper maintenance.

BE SURE

ELEC~C

PO~R

BEFORE

CLEMG

ANY PART

RANGE.

Myour range is removed for

cl-g,

servicing or any mmon,

be sure anti-tip device is

re-engaged

properly when the range

is replaced.

Fdure

tie

tti

pre~ution

codd

resdt

in tipping of

the range and cause injury.

How to Remove the Range for Cleaning and Servicing

Follow these steps to remove the range for servicing

5. Reverse these steps to

re-instil

the range. If the

or cleaning hard to reach surfaces.

gas line has been disconnected, check for gas leaks

1. Shut off the gas supply to the range.

after reconnection. See the Initiation kstructions

2. Disconnect the electrical supply to the range.

for the gas lead test method.

3. Disconnect the gas supply tubing to the range.

NO~:

A trained technician should make the gas

installation, disconnection and

re-connection

of the

4. Slide the range forward to free the range foot from gas supply the appliance.

the Anti-Tip bracket. See the

kstilation

Instructions for the location of the bracket.

Lift-Up/Off Cooktop

Clean the area under the cooktop often. Built-up soil,

especially grease, may catch on

fwe.

To make cleaning easier, the cooktop may be Mted

up or off.

Be sure

burners are turned off before raising

the cooktop. Then remove the grates. Grasp the two

front burner wells and

hft the cooktop up or off. Be

careful of the pilots when the cooktop is up.

After cleaning underneath the cooktop with hot,

soapy water and a clean cloth, lower or replace the

cooktop. Be careful not to pinch your fingers.

To replace the cooktop if you have removed it,

insert

tie

two tabs at the back of the cooktop into slots

at the base of the

backguard.

Lower

the

cooktop into place, applying pressure

until

the tab on the underside snaps into the catch at the top

front center of the range.

CA~

CLEHG

(continued)

Burners

To remove burned-on food, soak the

surface burner

in a solution of mild liquid detergent and hot water.

Soak the surface burner for 20 to 30 minutes. For

more stubborn stains, use a cleanser like Soft

Scrub”

brand or Bon

tie

brand. Rinse well to remove any

traces of the cleanser that might clog the surface

burner openings. Do not use steel wool because it will

clog the surface burner openings and scratch the

surface burners. If the holes become clogged, clean

them with a small pin or sewing

neede.

Before putting the surface burner back, shake out

excess water and then dry it

thoroug~y

by setting it in

The holes in the surface burners of

vour

ranze

must a warm oven for 30 minutes. Then

ulace

it back in the

be kept clean at

times for proper”ignition”ad an range, making sure it is properly se;ted and level.

even, unhampered flame.

NO~:

a screw holds each of the burners in place to

You

shotid

dean

the surface burners routinely,

keep them from

wobbting

around during shipment.

especitiy

after bad

spi~overs,

which could clog

Remove and discard the shipping screw. Tilt the

these holes. Wipe off the surface burners.

heavy

burner to one side at the end closest toward the back

spillover

occurs, remove the

stiace

burners from of the range. This disengages it from the gas

vrdves

range. The burners

fift

out for cleaning. Lift up the

the front of the range, it

hfts

out easily

cooktop

and then lift out the surface burners.

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GE JGAS02EN User manual

Brand: GE

Model: JGAS02EN

Category: Cookers

Type: User manual

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GE JGAS02EN User manual

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