A:AnswerThis model (sku 6422070 ) labeled as stainless steel is mixed with gray not black. Specifically, the edge or trim and backsplash on the cooktop and the oven door are not black as expected but rather gray. GE doesn't make a matching microwave with this gray color; the microwave labeled stainless steel is mixed with black. Note that the slate option is a different gray. Regrettably, we have decided to return the stove as it does not align with the color of our GE stainless steel/black microwave. While we appreciate the aesthetic appeal of the stove, the color inconsistency has led to this decision. We are particularly puzzled as to why GE does not offer this model with black trim.
A:AnswerNo it does not but I do find water boils quickly. One thing I have noticed that I don't care for is the timer has a very quiet beep when time is up which is disappointing.
A:AnswerHey there, and thanks for reaching out to us! We know how important the Broil function is, and are glad to assist. The oven door should be closed during the broiling process, and the food should be closely monitored. The Broil Hi mode uses intense heat to sear foods, and is best used for thinner cuts of meat or when you want a seared surface while keeping the interior rare. You can use this mode by pressing the Broil pad once, then pressing Start. Meanwhile, the Broil Lo mode uses less intense heat to cook food more thoroughly while also browning the surface; it’s better used for thicker cuts of meat and/or if you’d like it cooked all the way through. This mode can be accessed by pressing the Broil pad twice and then pressing Start. There are instructions on the various cooking modes in your manual, on page 15. If necessary, you can view that manual on our GE website by searching for your model number and clicking on the product page. We hope this information helps to clarify that Broiling process for you, but if you have any other concerns or questions we're happy to assist, here or over social media. Best wishes! -Sarah@GEA
A:AnswerThank you for checking about this range. You can do either conventional baking or convection baking inside the oven. When doing conventional baking just make sure to select the BAKE pad and not CONV BAKE pad. Hope tis helps so you can enjoy during the upcoming Holidays. Geoff@GEA
A:AnswerHello there, we appreciate you taking the time to reach out to us. Flat Bottom pans are essential for good cooking performance since the bottom of the pan needs to touch the glass for the best heat transfer. Most cookware brands sold nowadays have flat bottoms. Much older, used cookware and/or thinner cookware will often show signs of no longer being completely flat across the bottom of the pan. Non-flat pans may crack the glass. In addition, glass, ceramic, cast iron, and stoneware cookware are not recommended. We hope this is all found useful and we're wishing you the best. - Guy@GEA
