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- Owner's manual - (English, French)
- Installation Intructions - (English)
User manual Range for GE JCGBS66SEKSS
Table of contents
- SAFETY INFORMATION
- ASSISTANCE / ACCESSORIES
- USING THE COOKTOP
- In Case of a Power Failure
- Surface Burners
- USING THE OVEN
- Oven Controls
- Oven Air Vents
- Special Features
- Sabbath Mode
- Cooking Modes
- Cookware Guidelines
- Aluminum Foil and Oven Liners
- Oven Racks
- Broil Drawer
- Cooking Guide
- CARE AND CLEANING
- Cleaning the Oven
- Cleaning the Cooktop
- Cleaning the Door and Drawer
- TROUBLESHOOTING TIPS
Using the Surface Burners
- Do not operate the burner for an extended period of time without cookware on the grate. The finish on the grate may discolor or chip without cookware to absorb the heat.
- Do not attempt to disassemble any burner while another burner is on. Damage to the product may occur.
- Be sure the burners and grates are cool before you place your hand, a pot holder or cleaning materials on them.
- Your rangetop has sealed gas burners that offer convenience, cleanability and flexibility for a wide range of cooking applications.
- The smallest burner is the simmer burner. A simmer burner turned down to LO provides precise cooking performance for foods such as delicate sauces that require low heat for a long cooking time.
- The extra-large burner is designed to quickly bring large amounts of liquid to a boil. Some models have a POWER BOILTM setting especially designed for use with cookware with a diameter of 11” (27.9 cm) or larger.
Adjust the Oven Temperature
This feature allows the oven baking temperature to be adjusted up to 35oF (1.6°C) hotter or down to 35oF (1.6°C) cooler. Use this feature if you believe your oven temperature is too hot or too cold and wish to change it. This adjustment affects every cooking mode except broil. After entering the special features menu, press the Bake pad to enter the temperature adjustment mode. A number between 35 and - 35 will display. Use the + or - pads to set the desired temperature adjustment. Press the Start pad to save the temperature adjustment.
The material, finish and size of cookware affect baking performance.
Dark, coated and dull pans absorb heat more readily than light, shiny pans. Pans that absorb heat more readily can result in a browner, crisper and thicker crust.
If using dark and coated cookware check food earlier than the minimum cook time. If undesirable results are obtained with this type of cookware consider reducing oven temperature by 25oF (14°C) next time.
- Shiny pans can produce more evenly cooked baked goods such as cakes and cookies.
- Glass and ceramic pans heat slowly but retain heat well. These types of pans work well for dishes such as pies and custards.
- Air insulated pans heat slowly and can reduce bottom browning.
- Keep cookware clean to promote even heating.
- Do not use oven cleaners, abrasive cleansers, strong liquid cleansers, steel wool, plastic scouring pads, or cleaning powders on the cooktop surface. Clean with a mild soap and water or a 50/50 solution of vinegar and water. Rinse with clean water and dry with a soft cloth. When cleaning surfaces, make sure that they are at room temperature and not in direct sunlight.
- Spillage of marinades, fruit juices, tomato sauces and basting liquids containing acids may cause discoloration and should be wiped up as soon as hot surfaces cool, then clean and rinse.
- If your model has a stainless steel cooktop surface, refer to the Stainless Steel Surface cleaning instructions featured in the Control Panel and Knobs section.
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