GE JMS02PN User manual

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,
18
Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
10
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
1
Door
Removal
......................:........,...............23
@en'.~~orn.................................................22
~~Oj-lejD~~w6r
.
,,
.,..
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
22
Problem Solver.
..............................34
Thermostat
Adjustment-
Do It
Yourself
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
12
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
US
~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
cm
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.
a
4
A
WAWNG
h
ALL RANGES CAN
TW.
INmRY
TO PERSONS
w
COULD RESULT.
@
~STALL
THE
ANTI-TW
b,
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
dl
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
is
not
fotiowed
emctiy,
a fire or
e~losion
may
At
musing
property damage,
persod
tijury
or
dmth.
—Do
not store or use gasotie or other
-ediately
d
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
c
M
you
mot
mch
your gas
supptier,
~
the
fw
department
Do not try to
tight
any
apptie.
—btiation
and
service
must be performed
Do
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
M
Tom
Enforcement Act
requires
the
Governor of
C~ornia
to
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
to
four
of tiese substances,
namely
beme,
carbon
monotide,
formaldehyde and
soog
caused
primdy
by
the incomplete combustion
of
nati
gas or
LP
hels,
Properly
adjusted burners,
indicated
by
a bluish rather
b
a
yeflow
flame,
m~
incomplete combustion.
&posm
to
thes6’subs~ces
canbe
.
@by
vendng
with
an
open window or using a ventilation fan or hood.
~enYou
&t
Yom
-e
Have
the
Mer
sbow
you
fie
location of
the
qe
w
at-off
vdveti
how
toshutit
off
Mnecessary.
Have
yon
-e
Wed
and
pro~rly
grounded by a q-cd
Mer,
in
accordanm
with the
kstiation
ktructions. Any
adjustment
and service
shotid
be
perfomed
o~y
by
q-cd
gas range
instiers
or service *hrdcians.
Phg
your
~~
into
a
l~volt
~unded
outie$
dy.
Do
not remove
tbe
round
grountig
prong
bmthe
plug.
Ein
doubt
about the
grounding
of
the
home
electrid
system
it
is
yom
personal
respomibfity
and
~tigation
to have
m
ungrounded
outiet
repl*
with a properly
grounm-prong
outiet
in
accordance
witb
the
Nstiti
MectridCode.
h
C-
the
apphana
must
be
electri@y
@unded
in
accordance with
the
Ctian
M=trical.
Code.
Do
not
use
an extension
cord
with this
app~an%.
Q
Do
not
zttempt
to
_
or
rephee
ay
partofyourrange
urdessittispecifi*y
recommended
&
M
@da
M
other
servicing
shodd
be referred to a
q~ed
tecMcian.
Q
-te
_
out of Mtien
tic
pati
and
out of
-
btiow
to
prevat
pnot
OU*
(onstanding@ot
rnod~)
and poor air
*tiom
Q
Be
m
W
pa-
mated*
are removed
from
the range
before operating it
to~vent
*
or
smoke damage
shotid
the packing material
ignite.
Be sure
your range
is
co-y
adjusted by a
q-cd
servim
t-cian
or
~for
the
type of
~
(uati
or.W)thatis
to
be
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
W
codes and
requirements of
the
authority
having
jurisdiction.
Failure
tofo~ow
these instructions
codd
resdt
in
setious
injury
or
property damage. The
q~ed
agency performing this work assumes
responsibtity
for
the
conversion
*After prolonged
w
ofa
_
~
kr
~peram
may
wtit
and
many floor
#V~ti&
@
not
tihd
~
Md of
m
Never
@til
b
range
over
vinyl
tie
or holerun
that
cannot
withstand such type
of
use, Never
instil
it
-y
over
interior
kitchen carpeting.
WAmNG–M_
m
tipand~~atit
~
prev@nt8WidenM@pingof
the
~%
~h~
approved
~ti-~q
device
to tie
wW.
(SW
kstiation
@
hstructions.)
To
chd
if the device
is
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
wd
for any
reaso~
make
sw
the Anti-Tip device is engaged
when
you push the
range
back
agtist
the
wW.
Hit
is
not
there is a possible risk of the range
tipping over if you
or
a
c~d
stan~
sit or lean on
an open
door.
3
Do
not
leave
Mdren
#one
or
unattended
where
a
range is
hot
or
in operatia
They
cordd
be seriously burned,
Do
not
Uow
anyone to ebb, stand
or
hang on
the
door,
brotierdrawer
or range
top.
They
cordd
damage the range and even tip
it
over,
causing severe
perso~
~~.
Ut
burner
grab
and
other surfam cool
before
tonctig
them
or
leaving them where
Mdren
can
reaeh
them.
Never wear loose
fitig
or
hanging
garments
whtie
wing
the
apptian%
Be careti
when
reaching for items
stored
in
Mbinets
over
the
cooktop.
H_le
rnaterhd
codd be ignited if
brought
in contact witi
tie
or
hot oven
sti~~s
and
may
cause severe
burns.
For
your safety, never use
your
apphce
for
we
or heating the
room.
e
e
Do
not
m
water
on
grease
m.
Never pickup
ating
pan. Turn off
burner, then
smotberfbuning
p~. by
wvering
pan
mmpletely
with
wefl-fitting
HA
cookie sheet or fiat tray.
Haming
-e
outside a
pan
can
be put out by covering with baking
soda
or, if
avdable,
a
muki-purpose
dry chemical or
foam-type
fix
extinguisher.
*
Do
not store
tible
rnaterkds
in an
oven>
a range
brotier
drawer or near a
cooktop.
s
Do
not
store
or
use
combmtihle
materkds$
gasotineor
other
fhunmablevapors
and
tiquids
in the
victity
of
this or any other
app~anee.
s
Do
not let cooking grease
ar
other
tible
materkds
ac-tite
h
or
near the range.
men
coo-
pork$
follow
thedirections
exacdy
and always
cook
the
meat
to an internal
temper-
of
at
least
170°F.
This assures
M4
k
the
remote
possibfity
that trichina may be pment
in
the meat, it
til
be
ki~ed
and the meat
W
be
safe to eat
Stiace
CMQ
Always
w
the
L~
position (on
electic
ignition
rnodek)
or the
~
position (on standing
pflot
modek)
when igniting top burners and
make
sw
the
burnem
have ignited.
Never
leave
tiace
burners unattended at
Mgh
tie
settings.
Boilovercauses
smoking
and greasy
spi~overs
that may catch
on
fie.
Adjust
the top
burner
flame*
so
it does not
e~nd
beyond the edge of the cookware.
Excessive flame is
Wardous.
o
Use
O*
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
~g
cookware. Do not use a towel orotherb@
cloth in place
of
a
pot
holder.
To
~
the
possibtity
of burns,
ignition
of
flmable
materials, and
$pWge,
turn
cookware hmdes toward the side or back
of
the
range without extending over adjacent burners.
Always
b
the
stiaee
burner
to
0~
before
removing the cookware.
CareMy
wati
foods
being fried
at
a
high
flame setting.
Never
blti
the
venb
(tir
openings) of the
rangk
They provide
the
h
Met
and
outiet
that
are necessary for
the
mge
to
operate
properly
with
corrwt
combustion.
W
openings are located
at.the
rear of the
cooktop,
at
tie
top and
bottom
of
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
a
round
mettd
ring that
is
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
by
current standards,
resdtig
in a
heakh
-.
4
Foods for-
shotid
be as dry as
possible
Frost
on
tiomn
foods
or
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
or
deepfat
=.
Filhg
the
pan
too
W
of fat
can
cause
spflovers
when food is added.
Ka
cornbtiation
of
&
or
fa~
~
be used
k
f-,
stir
together
before
heating or as fats
melt
#owly.
Use a deep fat thermometer whenever
possible
to
prevent
overheating
tit
beyoudthe
Smotig
point.
*Use
proper
~
&Avoidpms
that are
uustable
or
dy
tip
Sel@
mkware
hatig
U
bottoms
&
6nough
to properly contain
food
and
avoid
botiovers
and
sptiovers
and
~e
mou@
to
cover burner grate.
~s
W
both save cleaning
time
nd
prevent
=ous
accmmdatiom
aff~
since heavy
s-g
or
spMovers
left
on
range
can ignite. Use pans with
han~es
that can be
easfly
wm
and remain cool,
men
X
-
cookware,
make
snre
it is
designed for top-of-range cooking.
. Keep
fl
p~es
away
from top
buraers.
*
M
not leave
pktic
i-
on the
cooktop
they may
melt if left too close to the
vent,
M
not
bve
~
items
@n
the
eooktop.
me
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
be
certain that
the
controb
for
~
bmers are at
the OFF petition and
W
grates are-before
attemp~
to
remove
them.
amen
-
foods are
mder
the hood, turn
the fan
off.
me
f-
ifoperatig,
may
spread
the
ti~
c
W
mge
&
located near
a
fidow,
do not hang
long curtains that
codd
blow over the top burners
and create afire
h-.
*men
a
ptiot
gw
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
in
the
Om
position,
and
fo~ow
instructions in this book
to
re~ght.
Hyou
smM
gas,
and you have
hdy
made
sure
pdots
me
tit
(on
staatig
pilot
models),
turn off the gas to
W
mge
and
eti
a qualified
service
t~hnician.
Never
use
an open
flame
to
~ate
a leak.
cl-
Yow
-e
Clean
ody
parts
M
k
W
Use
=d
~re
Nde.
~
Keep_
d-and
k
of
aeeumrdations
of
-
or
spWoVem
which
my
@k
*
W
mti
when
you
clean the
cooktop
because
5
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)
as
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.
6
Y
I
+
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
4
Sutiace Burner Controk
5 Oven Vent
(located in center of rear of range)
6 Sutiace Bumem and Gratin
Explained
on page
3,5
2
16
7
9
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
14
9
9
9, 15, 17
13, 15, 17
7
SMACE
COO~G
Lighting Instructions for Electric Ignition Models
JGAS02EN
The surface burners on some models
me
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,
W
tie
burners
-
In
me
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
L~
An electric shock may result, which could cause
msition. Use extreme mution when
ti~hti
burners
you to knock over hot cookware.
I
I
hs
way.
--
Surface burners in use when
an
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
0~
position.
-
2. Remove the grates and lift the
cooktop
up (see the
Cooktop
section).
3. Locate the 2 pilot ports
ad
light each of them with
a match.
pilot
adjustment
%
screw
&
4
pilot
tubes
2
\
pilot
filter
manifold
7
manifold
panel
pipe
4.
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
dl
times.
The two knobs on the left control the
lefi
front and
left rear burners. The two knobs on the right control
Make sure
dl
the grates on the range are in place
the
right front and right rear burners.
before using any burner.
8
To Light a Surface Burner
After Lighting a Burner
Electric Ignition Modeh:
~h
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
P
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
on
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
be
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~
W
~
S~ES
OF
~
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
be
sure it can
be
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.
9
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
ti
range is tighted by electric ignition.
To
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
as
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.
10
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
of
air
to the flame.
You’ll find the
shutter against the
back
wdl
behind
the broiler drawer.
To reach it remove
&
/
.,’
,.’.-
,..
ti
. .
.
Loosen
/
‘+
Air
adjustment
shutter
the oven bottom (see the Care and Cleaning section)
and the burner
btie.
To
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
Ar
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
fi
not
tit
when you are
remotig
food from them
or
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.
*
6
-1
1-
Iill
To
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
dl
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)
11
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.
Do
Zt
Yourse~—Adjmt
the Oven
Themosbt
ffyou
don’t think the oven is heating at the right
temperature when you are baking or roasting, you
m
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.
To
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-~
%4
@
ao
L
P&@’
,
to
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
in
the other hand.
To raise the oven temperature,
move the pointer in
the direction of the arrow for
MSE.
To
lower the
temperature,
move the pointer in the direction of
arrow for LOWER. Each mark
WW
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
in
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
1.
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
A
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)
I
Casseroles
I
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
as
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
1
to
1X
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)
13
-
..-
.—
——
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.
14
——._..—.
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:
1.
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
fm
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)
15
ROASTmG
(continued)
Questions and Answers
Q.
Is it necessary to check for donenws with a
Q.
h
I need to preheat
my
oven
wch
time
I
cook
meat thermometer?
a roast or
potitry?
A.
Checking the finished
intemd
temperature at the
A.
It is
unnecessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
Q.
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,
Q.
my
is
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
A.
Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20
minutes after removing them from the oven.
A.
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°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WeH
Done:
Rare:
Medium:
Well Done:
Well Done:
WeU
Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approtiate
Roasting Time
h
Minutes
Per
Pound
3
to
5
lbs.
2635
35-39
3945
21-25
25-30
3G35
35–45
3545
6
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
170°–1800
115°–1250
185°–1900
185°-1900
h
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.)
16
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.
1.
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),
B
(midde)
and C (top).
2. Reheating the broiler or oven is not necessary and
can produce poor results.
3.
H
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
md
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
to
be
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
At
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)
17
—...
.-.
-.—
————
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
4.
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
be
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
B
3%
3
Arrange
in single layer.
A
lG1l
45
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
B
B
A
9
12
13
7
54
%9
Steaks less than 1 inch
tick
cook
through before browning. Pan frying
is recommended.
1 inch thick
(1 to
1%
lbs.)
Slash fat.
Rare
Medium
Well Done
1 inch thick
(2 to
2%
lbs.)
c
B
A
10
12–15
25
67
IG12
1618
1 whole
(2 to
2%
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
c
2-3
Space evenly. Place
Enghsh
mufins
cut-side-up and brush with butter
if desired.
2
to
4 shces
1 pkg. (2)
1/2-1
c
I 3-5
English
MuffIns
2,
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)
+
A
13-16
B, C
5
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.
5
Hm
Sliw
Prxooked
1 inch thick B
8
8
Inmease
time 5 to 10 minutes per side
for
1%
inch thick or home cured.
B
10
Slash fat.
B
13
9:;2
B
8
47
Slash fat.
B
10
10
B
10
B
17
12–14
B, C
6
1-2
If
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
1
lb.
Lamb
Chops
Medium
Well Done
Medium
Well Done
2(1 inch thick),
about
10
to
12
oz.
2
(1X
inch thick),
about 1 lb.
Wieners
similar precooked
sausages, bratwurst
l-lb. pkg. (10)
18
Proper care and
cleming
are important so your range will give you efficient
and satisfactory service. F
O
11
OW
these directions carefully in
ctig
for it to
help assure safe and proper maintenance.
BE SURE
ELEC~C
PO~R
IS
0~
BEFORE
CLEMG
ANY PART
OF
T~
RANGE.
m
P
,4
A
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
to
tie
tti
pre~ution
codd
resdt
in tipping of
M
A
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
M
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.
19
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
dl
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.
H
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
at
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.
20
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GE JMS02PN User manual

Category
Cookers
Type
User manual
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