GE JBP87GD, 49-4540 manual Thisuseandcare, To get the best performance from your range

Thisuseandcare

to get the best performance from your range.

Take the time to read this book and learn how to enjoy your new Range. It contains detailed oper- ating instructions and recommended maintenance, as well as handy tips to help you gain maximum benefits from your Range. Once you have read the book, keep it handy to answer any questions you may have.

If you have any additional questions concerning the operation of your Range, write—including your phone number—to:

Consumer Affairs

General Electric Company Appliance Park Louisville, Kentucky 40225

IF YOU RECEIVED A DAMAGED RANGE, imme- diately contact the dealer (or builder) from whom you purchased it. They have been informed of the proper procedure to take care of such matters and can handle it for you.

Your

Your range has a nameplate on which is stamped the model and serial numbers. (See page 4). Model and serial numbers are also on the Purchase Record Card which came with your range, Record the numbers in the spaces provided below.

Please refer to both model and serial numbers in any future correspondence or product service calls con- cerning your range.

Model Number

Serial Number

Date Purchased

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Check “TheProblem Solver”. (See page 15.) It lists many minor causes of operating problems that you can correct yourself and may save you an unneces- sary service call.

Tips

Top-of-the”Range Ccmking

1.Use cooking utensils of medium weight alumi- num, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

2.Cook fresh vegetables with a minimum amount of water in 2 covered pan,

3.‘*’Keep an eye” on foods when bringing them quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

4.Use residual heat with surface cooking when- ever possible, For example, when cooking eggs in the shell, bring water to boil, then turn to OFF posi- tion to complete the cooking.

5.Use correct heat for cooking task . ~. high heats to start cooking (if time allows, do not use HIGH heat to start), 7—quick brownings, 4—SIOWfrying, 2—finish cooking most quantities, simmer—double boiler heat, finish cooking, and special for small quantities.

6.When boiling water for tea or coffee, heat only the amount needed. It is not economical to boil a container full of water for only one or two cups.

ovencooking

1.Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

2.Always turn oven OFF before removing food.

3.During baking, avoid frequent door openings. Keep door open as short a time as possible when it is opened.

4.Be sure to wipe up excess spillage before self- cleaning operation.

5.Cook colmplete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casse- role, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

6.Use residual heat in oven whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

@1982General Electric Co., U.S.A. Al! rights reserved.