GE JBP48 Owner's Manual

Also see for JBP48: Owner's manual Owner's manual Owner's manual Installation instructions Installation instructions

Contents

GE JBP48 Owner's Manual Manual pdf 5 page image

5Safety Instructions Operating InstructionsSafety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Customer ServiceUse proper pan size—select cookware having flat bottoms large enough to cover the surface unitheating element. The use of undersized cookware will expose a portion of the surface unit to directcontact and may result in ignition of clothing. Proper relationship of cookware to surface unit will alsoimprove efficiency.SURFACE COOKING UNITSn Never leave the surface units unattended athigh heat settings. Boilovers cause smokingand greasy spillovers that may catch on fire.n Do not use aluminum foil to line the drippans or anywhere in the oven except asdescribed in this manual. Misuse couldresult in a shock, fire hazard or damageto the range.n Be sure the drip pans and the vent duct arenot covered and are in place. Theirabsence during cooking could damagerange parts and wiring.n Only certain types of glass, glass ⁄ceramic,earthenware or other glazed containers aresuitable for cooktop service; others maybreak because of the sudden change intemperature.n To minimize the possibility of burns,ignition of flammable materials andspillage, the handle of a containershould be turned toward the centerof the range without extending overnearby surface units.n Always turn the surface units off beforeremoving cookware.n Do not immerse or soak the removablesurface units. Do not put them in adishwasher. Do not self-clean the surfaceunits in the oven.n When preparing flaming foods under thehood, turn the fan on.n To avoid the possibility of a burn or electricshock, always be certain that the controlsfor all surface units are at theOFF positionand all coils are cool before attempting tolift or remove a unit.n Clean the cooktop with caution. If a wetsponge is used to wipe spills on a hotcooktop, be careful to avoid steam burns.n Keep an eye on foods being fried at high ormedium high heat settings.n Foods for frying should be as dry aspossible. Frost on frozen foods or moistureon fresh foods can cause hot fat to bubbleup and over the sides of the pan.n Use little fat for effective shallow or deepfat frying. Filling the pan too full of fat cancause spillovers when food is added.n If a combination of oils or fats will be usedin frying, stir together before heating, or asfats melt slowly.n Always heat fat slowly, and watch as it heats.n Use a deep fat thermometer wheneverpossible to prevent overheating fat beyondthe smoking point.