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****** Page 1 ****** I-low facet -r Vnur une nnuucuunn •uuunuup Use and Care of modelJICIOO use Questions? Use the Problem Solver Your Direct Line to General Electric The GE Answer CenteF 800.626.2000
****** Page 2 ****** contents Energy-Saving Tips Safetv Instructions Features Cooking Cookware to Use Indnrtinn Onnking Chart Care and Cleaning Thp Prnhletn .qnlver If You Need Service Warranty 3.4 10 11 .11 .12 Help us nup you… Read this book carefully. Tt ;ntonAOA holn nnorntf* and maintain your new cooking unit properly. Keep it handy for answers to your If you don’t understand something or need more help, write (include your phone number): Consumer Affairs General Electric Company Appliance Park Louisville, KY 40225 Write down the model anu serum numuers. You’ll find them on a label on the bottom of the cooking unit. These model and serial numbers are also on the Consumer Product Ownership Registration Card that w ACAI Before sending in this card, please write these numbers here: Model Number Serial Number Use these numbers in any correspondence or service calls concerning your cooking unit. 2 If you received a damaged cooking unit… Immediately contact the dealer (or builder) that sold you the cooking unit. Save time and money. Before you request service… Check the Problem Solver on page II. It lists minor causes of operating problems that you can correct yourself. It could save you an unnecessary service call. Enengy-Saving Tips e Use magnetic cookware of steel and flat bottoms. • frpeh twith minimum amount of water in a covered pan. • Watch foods when bringing them quickly to cooking temperature at HI heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking. • Use correct heat for cooking task. See cooking charts on pages 8 and 9. e 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.
****** Page 3 ****** IMPORTANT SAFETY INSTRUCTIONS .€eau an Instructions Delore usnng this appliance. When using electrical appliancB, basic safety precautions should be followed, including the following: ‘ Use this c toking unit only for its intended use as described in this Use and Care book. e Be sure the cooking unit is plugged into a properly installed and grounded uo-voit, 15-amp electrical outlet before you operate it. • A short power cord is provided to help avoid the hazards resulting from tangling in or tripping over a longer-than-necessary cord. Ifa longer cord is needed, an extension cord, available from your hardware store, may be used if you use it carefully. If an extension cord is used, (l) the marked electrical sting of the extension cord must —e at Least as great as ical rating of the appliance, and (2) the exten«inn cord mnet he nrranøerl it will not drape over the countertop or tabletop where children can pull it or öeople can trip over it. Do not operate this cooking unit outdoors. • This cooking unit uses electro- magnetic energy which can interfere with the operation of some pacemakers. Before using the cooking unit, make sure any pacemaker near it has adequate interference protection. • Do not bring items that are sensitive to magnetism close to the cooking unit, even when the nrmrøt• credit cards, tickets and magnetic taoes mav be damaged bv the permanent magnet used inside. • Keep the unit away from a radio and from a TV set with remote control. The cooking unit may produce interference in a radio or Interfere witn the operation ofa wireless remote on ntrnl AT LEAST • Keep the air intake and exhaust holes in the back of the cooking unit at least 2 inches away from a wall. Also, when using the cooking unit on a table, be sure a tablecloth or napkin does not block the holes. Inadequate air temperature to rise, activating the “overheat Drotection circuit” and stopping heating. e Do not let the nower cord hang over the edge ofa table or countertop or touch hot surfaces. • Do not place the cooking unit on or near a hot gas or electric surface unit or in a heated oven. • Repair or replace the power cord immediately if it becomes frayed or otherwise damaged. • Do not operate the cooking unit if the glass is broken. Take the cooking unit in for service immediately if this happens. • Do not place or store items on top of the cooking unit when it is not in use. • As the cooking pan gets hot, it transmits heat to the cooking surface. Do not place plastic materials on the surface—they may waap. nnu Uvu ‘VuVu surface until it has cooled. AVOIu neaung an emplY pan. Doing so can damage the cooking unit nnt* the nnn 3 • Do not insert foreign objects or metallic objects into openings in the cooking unit. Doing so can result in electric shock and/or uamage to tne COOKing unit. • Keep bottom of pan and surface of cooking unit ciean and dry. Wipe cooking unit before and after tn ft•nrn Anet and grit. Avoid scratching the cooking unit with sharp implements, or with rings and other jewelry. • Never use the cooking unit as a cutting board. • Do not store flammable mnforinle nonr tho onnkino unit • Do not let cooking grease or nfhor accumulate on or near the cooking unit. • Don’t leave children alone or unattended where the cooking unit is in operation. They could be seriously burned. • Don’t allow anyone to climb, stand or hang on the cooking unit. • CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD Nor BE STORED IN CABINETS ABOVE THE COOKING UNIT—CHILDREN CLIMBING ON THE COOKING UNIT TO REACH THEM COULD BE SERIOUSLY INJURED. • Do not allow water, other nr oroneo tn rommn nn cooking unit or control panel. stirring utensils on cooking unit when it is in use. Thev mav become hot and could cause burns. (COtiiiiitzea nexi page’
****** Page 4 ****** IMPORTANT SAFETY INSTRUCTIONS (continued) Cooking • Don’t assume that you know how to operate all parts of the Inrlnnt•nn works differently from your Drevious cooking unit. • Use proper cookware type and size. See Dages 5 through 7. • Never wear loose fitting or hanøinø ønrments while using the appliance. Flammable material could be ignited ifbrought in contact with hot surfaces and may cause severe burns. Use only dry potholders— moist or damp potholders on hot surfaces may result in burns from steam. Do not use a towel or other Uü1KY CIOUI 111 a l.wurupaer. • Always turn power switch to ur r Dewre removing üueiiSi1. • Carefully watch foods being rnea ac setting. • Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods vall vauov CV vuvvw uy over sides of pan. e anuuunc UL fat for effective shallow or deep- fat frying. Filling the pan too full of fat can cause spillovers when food is added. • Ifa combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly. Always heat fat slowly, and watch as it heats. e Use deep fat thermometer whenever Dossible to prevent overheating fat beyond the smoking point. use water on grease Never pick up a flaming pan. Turn affnnwpt• then •mother flnmtno pan by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside apancanbeputoutby covering with baking soda or, ifavailable, a multi- purpose dry chemical or foam. • When naming foods under the turn the fan off. The fan, if operating, may spread the flame. • Don’t heat unopened food containers on your cooking unit. Pressure could build up and the container could burst causing an injury. aluminum cookware on cooking unit. Use onlv cookware as described on the following pages of this book. • When cooking pork, follow our directions exactly and always cook the meat to at least 1700 F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat w vv Daw cu vac. • Never leave cooking unit unattended at HI heat setting. Boilover causes smoking and grease spillovers. Boil dry situations can cause permanent damage to utensil or glass surface area. 4 Cleaning Use and Care Book. e Kccp UlLu anu free of accumulations of grease nr enillnvor€ which mav ignite. • Before cleaning, unplug the nnwpr rnrd from the electrical outlet. • noon onnlz;na tvifh caution. Ifa wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleansers can produce noxious fumes ifapplied to a hot surface. • Do not scratch, or use any abrasives on cooking unit or control panel. • Do not immerse cooking unit or cord set in water. 11 you Need Dervice • Read “The Problem Solver” on page 11 of this book. • Don’t attempt to repair or replace any part of your cooking unit unless it is specifically recommended in tms 000k. All other servicing should be referred to a qualified technician. • Unplug the power cord from the electrical outlet before performing any service. • Allow the unit to cool before removing or replacing any parts. SAVE THESE INSTRUCTIONS
****** Page 5 ****** The Induction Cooking Unit it works When vou slide the Dower switch to ON and center a cast iron or steel pan on the cooking area, a magnetic sensor detects the pan and allows the induction coil to ho netivntecl This high-frequency coil, tocate(J Just UCIuw surface, generates a magnetic field that induces a current in the metal pan. This current encounters resistance in the pan and generates heat. The pan begins to heat. Immediately. Then the pan heats the contents. Almost immediately, heat is transmitted to the food. The cooking unit itself does not heat. The only heat in the cooking unit is that which is transferred nom the cooKing pan, anu no hcat •s generated at all unless a pan is laced on the cooking area. Power response is virtually inctnntaneons- for nrecise cooking control. No time is lost waiting for the cooking unit to heat. Remember—magnetic induction cooking requires the use of cookware made of ferrous metals. Metals to which magnets will stick. Iron 10 Mto thø nnt in thecircle. Atr upcumgs-— located at the bottom left. 3. Power ievei indicators. 4. Power level control—used to control the output (power) from LO to HI. Controls and lights The power switch lets you turn the cooking unit ON or OFF. The POWER indicator light glows when the power switch is at ON, goes out when the switch is at OFE The power level control lets you select from three indicated nower levels—LO MED or HI heat— or an infinite variety of unmarked heat selections in between. The COOKING light glows when the power switch is at ON and a proper pan is correctly placed on the cooking unit. The light goes out pvwvl pan is removed. 5 COOKING eowtR Pnwor 6. Cooking indicator light— B AUWD LD 7. Exhaust openings— located at the bottom ngnt. 8. Power indicator light—glows when power switch is turned ON. Normal sounds You’ll hear a slight fan noise when the cooking unit is operating. An automatic fan circulates air under the unit to keep the induction coil cool during cooking. Fan goes off automatically when cooking unit is turned off. Some AM radio interference nmay UC uVuVCU iL an use near the radio. This interference, similar to that caused by other small appliances such as mixers and vacuum cleaners, is normal and does not indicate a problem with the coonng unit.
****** Page 6 ****** Cookware to Use Some of your pots and pans will probably give good results on the Induction COOKIng unit. w men ones? Find out this way: Diluc pvwvu anu center a pan on the circular heating pattern. Ifthe pan is suitable, you’ll hear a slight “Clicking” sound when the pan is placed on the cooking unit. HISO, Lite pan 15 dry, it will heat in seconds. And if it contains a little water. it will begin to steam very quickly. When you shop for suitable new cookware, take a magnet along and test before you buy. Look for cookware made from magnetic stainless steel, cast iron, enameled steel and combinations of these materials. uo not use aluminum, Or aluminum clad cookware, copper or comer clad utensils. aluminum foil, glass/ceramic cookware and some stainless steel that does not attract magnets. Round pans give best results. Square or rectangular pans do not heat uniformly. Do not use a pan less than 4″ across the bottom. The cooking unit iS uesjgneu so not accidentally start if very small steel or iron utensils (less than 4″ across the bottom) are placed on the cooking surface when the unit is on—items such as steel spatulas, cooking spoons, knives and other small utensils. The bottom of the pan need not be perfectly flat. Although pans with rims or ridges are acceptable, flat-bottom pans give best results. ft•vino pans over 10″ for foods that are not stirred or redistributed in the skillet while frying—foods such as fried eggs, French toast or pancakes. IIC an develop less heat than areas within the 10″ center and foods in the outer area may be undercooked. However, foods that are stirred like scrambled eggs, or moved 1iKe successfully in skillets up to 10″ (9 ” across the bottom) because the heat is distributed within the food when you stir or redistribute it while It IS cooking. Always use containers designed for surface cooking. When speed is desirable, such as when boiling water, use lighter weight cookware. Lightweight pans heat and cool rapidly, but may not heat as evenly as you like. Do not use extremely diin pans—they may warp. For frying bacon, pancakes or other foods where small amounts of fat are used in the pan, use heavier pans that distribute heat more uniformly. Cooking results will be more even, and there’s less chance of scorching. We find heavyweight (3-ply) stainless steel gives best cooking results. For most types of boiling, simmering and sauce making, lightweight stainless steel cookware works well providing the proper UDVU. Enamel-coated steel or cast iron cookware may also be used. Some steel pans have a layer of aluminum embedded in the bottom. Test them carefully with a magnet before you buy. Some can be used in induction cooking. Others cannot. The next page contains a list of cookware we found suitable for the induction cooking unit based on actual heating and cooking tests. The chart lists a variety of anu uz by manufacturers of the brands tested. Not all sizes are available in each cookware line on our list. And not listed are more types of stainless ana caroon steel COOKware that are now becoming available. 6 Cooking How to UseYour Cooking Unit to Prepare Long Grain Rice I CUD rice 2 cups water I T. butter or margarine (optional) In 6-inch steel saucepan, combine rice, water and salt. Add butter or margarine if desired. Place Dan on center of circled cooking area. Step 1: Slide power switch to ON. Step 2: Slide power level control Step 3: Bring rice to boil on HI setting (approximately 3 minutes). Stir with fork. Step 4: Slide power level control Step 5: Cover tightly with lid and cook approximately 20 minutes, until water is absorbed and rice is tender. Step 6: Slide power switch to OFF. Power to the cooking unit will shut off and the cooking indicator light and power indicator light will go out. NOTE: If the pan is moved off the cooking unit during cooking, heating will stop and cooking light will gö out. Lift the pan at least 1 place it in the center of the circled COOKing area anu Wau
****** Page 7 ****** Cookware Information Brand Revere Ware Regal Ware General Housewares General Housewares Pointerware Sanko Asta Copco Vollarath Co. Taylor & NG Cruset Cookware Lines Tested on Induction Cooking Unit Stainless Steel Collection (does not have copper bottom). Duncan Hines Regal Steel Fanci Pans, Chocolate Almond, Boutique, General Store, Classic Coordinates, Heavy Weights, Columbian Wagner Ware Town Hange Danya, Cuisine, LaChef Kikyo, High Tech, Show Pans, Old Amsterdam, Nancy DeLuxe, Negritta, Toffee Brown, Bioletta, Kirsch Red Queen’s Choice Material Stainless Steel with Carbon Core Stainless Steel with Carbon Core Porcelain-on- Steel Cast Iron Stainless Steel Porcelain-on- Steel Porcelain-on- Porcelain-on- Steel Porcelain-on- Cast Iron Stainless Steel Carbon Steel Porcelain-on- Cast Iron Examples of Cookware Sizes and of Cookware in this Brand Saucepans: I lh-qt. to 4•qt. Skillets and Omelet 8-inch and 10-inch. (12-inch skillet is available but is not recommended.) Stock Pots: 5-qt. to 10-qt. Other: lh and 2-qt. double boiler insert, Ilh-qt. steamer. Saucepans: I-qt. to 3-qt. Skillets: 7-inch to 10h-inch. nvnne• K—nt nnA R-nt Other: 2-qt. double boiler, 12-qt. stock pot, 3-qt. combination cooker. Saucepans: I-qt. to 2-qt. (h-qt. saucepan is available but is not recommended.) Skillets and Saucepans: 7-inch and 10-inch. Pots: 4-qt. to 12-qt. Other: lh-qt. double boiler, I-qt. 29 oz. and 2-qt. teakettle, 5-qt. casserole, 4-qt. vegetable cooker, 5-qt. Dutch oven, lh-qt. pitcher pot/beverage server. Skillets, Square Skillets and Skillet Griddiß: 6h-inch to IOh-inch. (Some skillet items above are available in sizes larger than IOh-inch, but are not recommended.) anu Other: 9h-inch Swedish Plett pan. Snucenans: I-at. to 3-at. Skillets: 10-inch. Other: 2 h-qt. “high boy” (saucepan with high sides). Saucepans: I-qt. to 3-qt. Skillets: 9-inch and 10-inch. (II-inch skillet is available but is not rpr•nmmpnReH Dutch Ovens: 4-qt. and 5-qt. Stock Pot: 8-qt. Other: 2 h-qt. double boiler, teakettle, coffee percolator. Saucepans: I h-qt. to 3-qt. Diane’S; o-lnch to iu-mch. Dutch Ovens: 3-qt. to 8-qt. Other: I-qt. warmer/server, 2h-qt. casserole, 2-qt. and 2h-qt. teakettles, 3 h-qt. buffet server, 7-qt. steamer, covered deep fryer. Saucepans: I-qt. to 2-qt. Skillets: 10-inch. Stock Pots: 2h-qt. to 7-qt. Casseroles: lheqt. to 5-qt. Other: 2 th-qt. teakettle. Saucepans: I-qt. to 3-qt. Skillets and Omelet Pans: 8h-inch and 10-inch. (12-inch skillet is available but is not recommended.) Casseroles: lheqt. to 7-qt. Other: 2-qt. to 3-qt. teakettles. Saucepans: I-qt. to 3-qt. Skillets: I-qt. to 3-qt. Sauce Pots: 4-qt. to 12-qt. Flat Bottom Wok: Diameter at bottom is about 4 inches. Saucepans: I lh-qt. to 2-qt. Skillets: 6-inch to 10-inch. (Over 10″ not recommended.) 7
****** Page 8 ****** Induction Cooking Chart l. Use medium or heavyweight stainless steel or cast iron cookware. Use magnet test to see if cookware material is acceptable. (See page 6.) Do not use any material such as glass. plastic or aluminum. The settings in the chart are based on medium weight stainless steel. If cast iron is used, it may be necessary to adiust to the HI power setting. Thinner enameled-stainless steel might need lower power levels. 2. Round pans cook more evenly. Although pans don’t have to be perfectly flat, pans that are badly warped may not heat evenly. 3. All pans should be at least 4″ across the bottom. The size of the pan and amount of food being cooked could change the power settings as suggested by the following chart. Food Cereal Cornmeal, grits, oatmeal Eggs CÖoked in shell Fried sunny-side-up Fried over easy Poached Scrambled or omelets Fruits Meats, Poultry Braised: Pot roasts of beef, lamb or veal (3 lb. limit); pork steaks and chons Pan-fried: Tender chops; thin steaks up tn am—innh• rninntp steaks; hamburgers; franks; and sausage; Container Covered Saucepan Uncovered Saucepan Covered Saucepan Covered Skillet Uncovered Skillet Covered Skillet Uncovered Covered Saucepan Covered Skillet or Covered Dutch Oven Uncovered Skillet Directions and Settinp to Start Cooking HI. In covered pan, bring water to boil before adding cereal. HI. Stir together water or milk, cocoa ingredients. constantly. HI. Cover eggs with cool water. Cover pan, cook until steaming. MED. Melt butter, add eggs and cover skillet. MED. Melt butter. HI. In covered pan, bring water to a boil. MED. Heat butter until light HI. In covered pan, bring fruit and water to boil. HI. Melt fat, then add meat. Switch to between MED and HI to brown meat. Add water or other liquid. HI. Preheat skillet, then grease lightly. Settinp to Comolete Cooking LO, then add cereal. Finish timing according to package directions. MED, to cook I minute to completely blend ingredients. LO. Cook only 3 to 4 minutes for soft cooked; 15 minutes for hard cooked. Continue cooking at setting between MED and LO until whites are just set, 2 to 3 more minutes. Halfway between MED and LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side. LO. Carefully add eggs. Cook uncovered about 5 minutes at MED. between MED and stirring to desired doneness. LO Stir occasionally and check for sticking. LO Simmer until fork tender. Halfway between MED and LO. Brown and cook to desired donenesq- turninø over as needed. 8 Comments Cereals bubbie and expand as they cook; use large enough saucepan to prevent boilover. Milk boils over rapidly. Watch as boiling point approaches. Do not itnnttnnrlørl If you do not cover skillet, baste eggs with fat to cook tops evenly. Remove cooked eggs with slotted spoon or pancake turner. Eggs continue to set slightly after last few minutes. When set, fold in half. Fresh fruit. Use 1/4 to 1/2 cup water per pound of fruit. Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more cooking time. Meat can be seasoned and floured before it is browned. if desired. Liquid variations for flavor could be wine, fruit or tomato juice or to be sure sufficient liquid is present. Timing: Steaks 1/2 to I-inch, 3/4 to I hour. Beef Stew: 2 to 3 hours. Pot roast: 2 h to 4 hours. Pan frying is best for thin steaks and chops. If rare is desired, nrehent skillet hefnre adding meat. Minute steaks or hamburger do not need additional oil.
****** Page 9 ****** 4. Frying. Do not overfill container wilh mt chat may spiii over when adding food. Frosty foods bubble vigorouslv. Watch foods frving at high temperatures and keep cooking unit clean from accumulated grease. Fried Chicken Pan broiled bacon Sauteed: Less tender, thin steaks (chuck, round, etc.); liver; thick or whole fish Simmered or stewed ment• Chickens enrned beef; smoked pork; stewing beef; tongue; Melting butter, marshmallows French toast Pasta Noodles or spaghetti Puddings, Sauces, Candies, Frostings Vegetables Fresh Frozen Sauteed: Onions; green peppers; mushrooms; celery; etc. Rice and Grits ‘e.oniainer Covered Skillet Uncovered Skillet Covered Skillet Covered Dittrh Oven, Kettle or T n rap. Saucepan Small Covered Saucepan. Griddle Covered Large Kettle or Pot Uncovered Saucepan Covered Saucepan Covered Uncovered Skillet Covered Directions and Setting io Sigri Cooking HI. Mclt fat. Switch to MED and HI to brmvn chicken. HI. In cold skillet, arrange bacon slices. Cook just until starting to sizzle. HI. Melt fat. Switch to MED to brown slowly. HI. Cover meat with water and enver nan nr kettle Conk until steaming. LO. Allow 3 to 6 minutes to melt through. Stir to smooth. WALL.’ anu skillet 2 minutes. Grease lightly. HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so tX)iling does not stop. MED. Bring just to boil. HI. Measure 1/2 to I inch water in saucepan. Add salt and prepare vegetable. In covered saucepan, bring to boil. HI. Measure water and salt as vegetable. In covered saucepan, bring to boil. HI. In skillet, melt fat. If using butter, use LO. HI. Bring salted water to a 9 Setting to Complete Cooking Halfway between MED and LO. Cover skillet and cook until tender. Uncover last few minutes. Just below MED. Cook, turning over as needed. MED. Cover and cook until tender. LO Cook until fork tender. (Water should slowlv boil.) For very large loads, a setting between MED and LO may he needed anu lh to 2 minutes per side. HI. Cook uncovered until tender, LO. To finish cooking. LOS Cook I-lb. 15 minutes more depending on tenderness of vegetable. MED Cook according to ttrnø nn MED. Add vegetable. Cook until desired tenderness is reached. LO Cover and cook according For crisp, dry chicken, cover only after switching to MED for 10 minutes. Uncover and tuming occasionally 10 to 20 minutes. Bacon should be turned frequently for even cooking. Meat may be breaded or marinated in sauce before frying. Add salt or other seasoning before cookinø if meat has not been smoked or otherwise curd When melting marshmallows, add milk or water. time. Turn over pancakes when bubbles rise to surface. Use large enough kettle to prevent boilover. Pasta doubles in size when cooked. Stir constantly to prevent sticking. Uncovered pan requires more water and longer time. Break up or stir as needed while -jurn over or stir vegetabie as necessary for even browning. Triples in volume after cooking. 2 cups warm water-—25 minutes. Grits: 1 cup grits and 4 cups
****** Page 10 ****** Questions & Answers Q. May I change power settings thnn nnro tlnrino •nnkina? A. Yes, as many times as you wish. Q. Must I add water to my foods before cooking them? A. Yes, in some instances such as defrosting frozen vegetables, more unter mav – Since induction heats the bottom ofthe pan first and then the sides, the water might tend to evaporate slightly faster. Q. Is it necessary to have a pan on the unit befoue setting the controls? A. No. However, cooking will not begin until proper cookware is correctly placed on the unit. Q. Should I use a cover when bringing foods to a boil? A. Yes, lids help reduce heat loss and shorten cooking time. Q Will my food continue tocook after the unit is turned off? A. When the unit is turned off, cooking ceases quickly because LD DUI vua to retain heat. Q. Does the shapeofthepan affect cooking results? IVb. LVUUU pans aw recommended since square or rectangular pans do not heat uniformly. This unit generates heat on the surface ofthe pan, and round pans match best with the round coil of the unit, thus heating all the area. Q. Will I hear any sound during cooking? A. You may hear a slight fan noise after the unit is turned on—the sound of air flowing through the cooking unit. Also. you may hear a slight “click” when placing the pan on the circle of the cooking unit after you slide the power switch to ‘ON. ms is a normal magnetic sound. Q. What if the cooking surface is accidentally turned off during A. You must reset. Slide power eqv;toh tn ON nnd the Imit resumes cooking. Care of Your Induction Cooking Unit The smooth glass surface of your induction enokinø unit requires very little care to keep it glossy and new looking. IIälSÅIäI BAKING SOOA Before using the cooking unit for the first time, clean it thoroughly to remove any dirt or dust from the packing material. Use a smooth- cooking unit cleaner/conditioner and follow package directions. 10 The cooking unit cooking area does not get hot enough to cause spills and boilovers to stick or bake on. Any spills and spatters wipe off with damp cloth or sponge. Heavier soil may be removed with warm ennnv water the cooking unit cleaner/conditioner, or baking soda. Non-impregnated plastic pads may be used gently for really stubborn spots. Avoid use of abrasive materials such as metal pads, cleansing which may scratch the surface. Do not use harsh chemicals such as bleach or chemical oven cleaners. Clean the cooking unit regularly to avoid discoloration and stains from soil buildup. Wiping before each use will remove tiny, coarse particles of dust, sugar or salt that Qt•rntohe« if onnoht between cooking unit and pan. Regular use ofa good cooking unit. cleaner/conditioner will build a coating to protect the surface from
****** Page 11 ****** Questions? Use ‘å’his Problem Solver PROBLEM COOKING UNIT WILL NOT OPERATE GOES OUT GLASS SURFACE FRACTURED AM RADIO INTERFERENCE POSSIBLE CAUSE AND REMEDY e The circuit breaker in your house has been tripped, or a fuse has been blown. AVL • Non-magnetic cookware in use. See pages 5 and 6. • Glasstop too hot. Operation will resume when temperature falls. • Don unit in nnerntinn Gee nnce Glasstop too hot. • Pan too small. See page 6. e Pan off center. See page 6. e Take to service center. • If radio is in use near the cooking unit you may notice some AM radio interference. This is normal and does not indicate a problem with the cooking unit. rnnro holn free’ The GE Answer Center@ 800.6262000 nsumer information service If You Need Service To obtain service, see your warranty on the bacK page 01 uns 000K. We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help. FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem. NEXT, if you are still not pleased, write all the details—including vonr nhone nilmber—to: Manager, Consumer Relations General Electric Appliance Park Louisville, Kentucky 40225 FINALLY, if your problem is still t resolved, write: Major Appliance Consumer Action Panel LNOrt11 wacKer VII VC Chicago, Illinois 60606 11
****** Page 12 ****** YOUR INDUCTION COOKING UNIT WARRANTY Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period. WHAT IS COVERED WHAT IS NOT COVERED LIMITED ONE-YEAR WARRANTY For one year from date of original purchase, we will provide, free of pal Jayvi repair or replace any part of the cooking unit that fails because of a manufacturing defect. To avoid any trip charges, you must take the cooking unit to a General Electric Factory Service Center or a General Electric Customer Care@ servicer and pick it up following service. In-home service is also available, but you must pay for the service technician’s travel costs to your home. • Improper installation. If vou have an installation problem, cÖntact your dealer or installer. You are responsible for providing IQtinta and other connecting facilities. • Replacement of house fuses or resetting of circuit breakers. This warranty is extended to the original purchaser and any succeeding owner for products ourchased for ordinary home use in the 48 mainland states, Alaska, Hawaii and Washington, D.C. Aii warranty service Will oe provided by our Factory Service Centers or by our authorized Customer Care@ servicers during normal working hours. Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC. GENERAL ELECTRIC CUSTOMER CARE@ SERVICE. • Failure of the product if it is used for other than its intended purpose Of uSeo COmrnerGlafly. • Damage to product caused by accident, fire, fioods Ot acts Of God. WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from State to state. To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General. If further help is needed concerning this warranty, contact: ATIa•rS, 11 11 : II II Ilv. 11 11 liü. 49 Part No. 12-85 Manager 205C1026 P40 JIC 100 Printed in Japan
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