GE 49-4540, JBP87GD save

Your

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 haveany additional questions concerning the

operation of your Range, write—including your

phone number—to:

Consumer Affairs

General Electric Company

Appliance Park

Louisville, Kentucky 40225

IFYOU RECEIVED ADAMAGED 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 range hasanameplate on which is stamped the

model and serial numbers. (See page 4). Model and

serial numbers arealso on the Purchase Record Card

which came with your range, Record the numbers in

the spacesprovided below.

Pleaserefer to both model and serial numbers in any

future correspondence or product service calls con-

cerning your range.

Model Number

SerialNumber

DatePurchased

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Check “The Problem Solver”. (Seepage 15.) It lists

many minor causes of operating problems that you

can correct yourself and may saveyou 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 aminimum amount

of water in 2covered 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—SIOW frying,

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 atime 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 amain-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.