GE Profile J2S968TEKWW Manual

GE Komfur Profile J2S968TEKWW

Læs nedenfor 📖 manual på dansk for GE Profile J2S968TEKWW (48 sider) i kategorien Komfur. Denne guide var nyttig for 22 personer og blev bedømt med 4.5 stjerner i gennemsnit af 2 brugere

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Side 1/48
Safety Instructions . . . . . . . . . .2–7
Operating Instructions
Baking or Roasting . . . . . . . . . . .11
Broiling, Broiling Guide . . . . . . .12
Clock and Timer . . . . . . . . . . . . .13
Control Lockout . . . . . . . . . . . . .13
Convection . . . . . . . . . . . . . . .16–20
Cookware . . . . . . . . . . . . . . . . . . . .9
Oven . . . . . . . . . . . . . . . . . . .10–28
Probe . . . . . . . . . . . . . . . . . . . . . .15
Proofing . . . . . . . . . . . . . . . . . . .21
Sabbath Feature . . . . . . . . . . . . . .28
Self-Cleaning . . . . . . . . . . . . .23, 24
Special Features . . . . . . . . . . .25–27
Surface Burners . . . . . . . . . . . . 8, 9
Thermostat . . . . . . . . . . . . . . . . .22
Timed Baking & Roasting . . . . . .14
Warming . . . . . . . . . . . . . . . . . . .21
Care and Cleaning
Burner Assembly . . . . . . . . . . . . 29
Burner Grates and
Center Grate . . . . . . . . . . . . . . . . 30
Control Panel . . . . . . . . . . . . . . . 33
Glass Cooktop . . . . . . . . . . . . 34, 35
Heating Elements . . . . . . . . . . . . 33
Knobs . . . . . . . . . . . . . . . . . . . . . 29
Lift-Off Door . . . . . . . . . . . . . . . 32
Light Bulbs . . . . . . . . . . . . . . . . .30
Oven Floor . . . . . . . . . . . . . . . . . 33
Packaging Tape . . . . . . . . . . . . . .29
Racks . . . . . . . . . . . . . . . . . . . . . . 31
Storage Drawer . . . . . . . . . . . . . . 31
Surfaces . . . . . . . . . . . . . . . . .32, 33
Troubleshooting Tips . . . . . 36–40
Accessories . . . . . . . . . . . . . . . . . . . 44
Consumer Support
Consumer Support . . . . Back Cover
Product Registration . . . . . . . . 45, 46
Warranty . . . . . . . . . . . . . . . . . . . 47
ge.com
J2S968
Owner’s Manual
49-80500 07-07 JR
Write the model and serial
numbers here:
Model # ______________
Serial # ______________
You can find them on a label
behind the open oven door
on the lower left corner of
the range frame.
Ranges
Self-Cleaning Dual Fuel Convection
6
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
SURFACE BURNERS
Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large
enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain the food
properly. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering
or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.
■Always use the LITE position when igniting
the top burners and make sure the burners
have ignited.
■Never leave the surface burners unattended
at high flame settings. Boilovers cause
smoking and greasy spillovers that may
catch on fire.
■Adjust the top burner flame size so it does
not extend beyond the edge of the cookware.
Excessive flame is hazardous.
■Use only dry pot holders—moist or damp pot
holders on hot surfaces may result in burns
from steam. Do not let pot holders come
near open flames when lifting cookware. Do
not use a towel or other bulky cloth in place
of a pot holder.
■When using glass cookware, make sure it
is designed for top-of-range cooking.
■To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of
the range without extending over adjacent
burners.
■Carefully watch foods being fried at a high
flame setting.
■Always heat fat slowly, and watch as it heats.
■If a combination of oils or fats will be used
in frying, stir together before heating or
as fats melt slowly.
■Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
■Do not operate the burner without all burner
parts in place.
■Use the least possible amount of fat for
effective shallow or deep-fat frying. Filling the
pan too full of fat can cause spillovers when
food is added.
■When preparing flaming foods under the
hood, turn the fan on.
■Do not use a wok on the cooking surface
if the wok has a round metal ring that is
placed over the burner grate to support the
wok. This ring acts as a heat trap, which may
damage the burner grate and burner head.
Also, it may cause the burner to work
improperly. This may cause a carbon
monoxide level above that allowed by current
standards, resulting in a health hazard.
■Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh
foods can cause hot fat to bubble up and over
the sides of the pan.
■Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
■Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
■Keep all plastics away from the surface
burners.
■To avoid the possibility of a burn, always be
certain that the controls for all burners are
at the position and all grates are coolOFF
before attempting to remove them.
■ If range is located near a window, do not
hang long curtains that could blow over the
surface burners and create a fire hazard.
■If you smell gas, turn off the gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
■Always turn the surface burner controls off
before removing cookware.
■Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
WARNING!
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
16
Consumer Support Troubleshooting Tips Care and Cleaning Safety InstructionsOperating Instructions
Because heated air is circulated evenly
throughout the oven, foods can be
baked with excellent results using
multiple racks.
The amount of time required for
multi-rack baking may increase slightly
for some foods, but overall time is saved
because two to three times as much food
is cooked at once. Cookies, muffins,
biscuits, and other quick breads give
good results with multi-rack baking.
To cook food on more than one rack in
convection bake, use CONVECTION BAKE
MULTI.
When baking on 3 racks, place one
rack in the second (B) position, one
in the fourth (D) position and one in
the sixth (F) position. If pans will not
fit, use rack positions B, D and F
Using the convection oven.
Adapting Recipes…
You can use your favorite recipes in the
convection oven.
When convection baking, the Auto
Recipe™Conversion feature automatically
reduces the set regular baking
temperature by the recommended 25°F
(14°C). See Auto Recipe™Conversion in
the Special Features section.
■ Use pan size recommended.
■ Some package instructions for frozen
casseroles or main dishes have been
developed using commercial convection ovens.
For best results in this oven, preheat the oven
and use the temperature on the package.
Convection Fan
In a convection oven, a fan circulates hot air
over, under and around the food.
This circulating hot air is evenly distributed
throughout the oven cavity. As a result, foods
are evenly cooked and browned—often in less
time with convection heat.
NOTE: The convection fan will cycle on
and off while cooking to best distribute
hot air in the oven.
The convection oven fan shuts off when
the oven door is opened. DO NOT leave
the door open for long periods of time
while using convection cooking or you
may shorten the life of the convection
heating element.
Multi-Rack Convection Baking
Multi-rack position.
The convection fan circulates the heated
air evenly over and around the food
using the bake and broil elements.
When convection baking with only 1 rack,
use CONVECTION BAKE 1 RACK and for best
results place the rack on shelf C or D at the
center of the oven. Cook times may decrease, so
food should be checked earlier than package
directions to make sure that it does not overcook.
■ Ideal for evenly browned baked foods cooked
on 1 rack and for large foods. Additionally,
some time savings may be noticed.
■ Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls,
angel food cake and bread.
1-Rack Convection Baking
20
Consumer Support Troubleshooting Tips Care and Cleaning Safety InstructionsOperating Instructions
Using the convection oven.
How to Set the Oven for Convection Roasting when Using the Probe
The display will flash PROBE and the
oven control will signal if the probe is
inserted into the outlet, and you have not
set a probe temperature and pressed the
START pad.
Place the oven rack in the position
that centers the food between the
top and bottom of the oven. Insert
the probe into the meat.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the
way in. Close the oven door.
Touch the CONVECTION ROAST pad.
Touch the number pads to set the
desired oven temperature.
Touch the PROBE pad.
Touch the number pads to set the
desired internal meat temperature.
Touch the START pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the meat
reaches 100°F (38°C), the changing internal
temperature will be shown in the display.
When the internal temperature of
the meat reaches the number you
have set, the probe and the oven
turn off and the oven control
signals. To stop the signal, touch the
CLEAR/OFF pad. Use hot pads to
remove the probe from the food.
Do not use tongs to pull on it—they
might damage it.
CAUTION: To prevent possible burns,
do not unplug the probe from the oven outlet until
the oven has cooled. Do not store the probe in
the oven.
NOTE:
■If the probe is removed from the food before
the final temperature is reached, a tone will
sound and the display will flash until the probe
is removed from the oven.
■You will hear a fan while cooking with this
feature. The fan will stop when the door is
opened, but the heat will not turn off.
■You can use the kitchen timer even though you
cannot use timed oven operations.
For best results when roasting large
turkeys and roasts, we recommend
using the probe included in the
convection oven.
To change the oven temperature
during the Convection Roast cycle,
touch the CONVECTION ROAST pad
and then touch the number pads to
set the new desired temperature.
Convection Roasting Guide
Minutes/Lb.
Meats (Minutes/kg) Oven Temp. Internal Temp.
Beef Rib, Boneless Rib, Rare 20–24 (44–53) 325°F (163°C) 140°F (60°C)†
Top Sirloin Medium 24–28 (53–62) 325°F (163°C) 160°F (71°C)
(3 to 5 lbs. [1.36 kg to 2.27 kg]) Well 28–32 (62–71) 325°F (163°C) 170°F (77°C)
Beef Tenderloin Rare 10–14 (22–31) 325°F (163°C) 140°F (60°C)†
Medium 14–18 (31–40) 325°F (163°C) 160°F (71°C)
Pork Bone-In, Boneless (3 to 5 lbs. 23–27 (51–60) 325°F (163°C) 170°F (77°C)
[1.36 kg to 2.27 kg])
Chops (1/2 to 1 2 chops″
30–35 (66–77) total
325°F (163°C) 170°F (77°C)
[1.3 cm to 2.5 cm] thick) 4 chops
35–40 (77–88) total
325°F (163°C) 170°F (77°C)
6 chops
40–45 (88–99) total
325°F (163°C) 170°F (77°C)
Ham Canned, Butt, Shank (3 to 5 lbs. 14–18 (31–40) 325°F (163°C) 140°F (60°C)
[1.36 kg to 2.27 kg] fully cooked)
Lamb Bone-In, Boneless (3 to 5 lbs. Medium 17–20 (37–44) 325°F (163°C) 160°F (71°C)
[1.36 kg to 2.27 kg]) Well 20–24 (44–53) 325°F (163°C) 170°F (77°C)
Seafood Fish, Whole (3 to 5 lbs. [1.36 kg to 2.27 kg])
30–40 (66–88) total
400°F (204°C)
Lobster Tails (6 to 8 oz. [170 g to 227 g] each)
20–25 (44–55) total
350°F (177°C)
Poultry Whole Chicken (21⁄2to 31⁄2lbs. 24–26 (53–57) 350°F (177°C)
180°–185°F (82°–85°C)
[1.13 kg to 1.59 kg])
Cornish Hens, Unstuffed (1 to 11⁄2lbs. 50–55 350°F (177°C)
180°–185°F (82°–85°C)
[0.45 kg to 0.68 kg]) (110–121) total
Stuffed (1 to 11⁄2lbs. 55–60 350°F (177°C)
180°–185°F (82°–85°C)
[0.45 kg to 0.68 kg]) (121–132) total
Duckling (4 to 5 lbs. [1.81 kg to 2.27 kg]) 24–26 (53–57) 325°F (163°C)
180°–185°F (82°–85°C)
Turkey, Whole*
Unstuffed (10 to 16 lbs. [4.54 kg to 7.26 kg]) 8–11 (18–24) 325°F (163°C)
180°–185°F (82°–85°C)
Unstuffed (18 to 24 lbs. [8.16 kg to 10.89 kg]) 7–10 (15–22) 325°F (163°C)
180°–185°F (82°–85°C)
Turkey Breast (4 to 6 lbs. [1.81 kg to 2.72 kg]) 16–19 (35–42) 325°F (163°C) 170°F (77°C)
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent
overbrowning and drying of skin.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F (60°C)
means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Produkt Specifikationer

Mærke: GE
Kategori: Komfur
Model: Profile J2S968TEKWW

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