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Help Us Help You
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Read This Book Carefully
it is designed to help you operate and maintain your
new Cooking Center properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
The GE Answer Center’'“
800.626.2000
consumer information service
or write: (include your phone number);
Consumer Affairs
General Electric Company
A^ppj ¡QnQ0 Pgj-j/
Louisville, KY 40225
Write Down the Model
and Serial Mumbers
You’ll find them on a label on the front of the lower
These numbers are also on the Consumer Product
Registration Card that came with your Cooking
Center. Before sending in this card, please write
these numbers here:
Model No.
Serial No
Use these numbers in any correspondence or ser
vice calls concerning your Cooking Center.
__________________________________
__________________________________
Be Sure Your Oven as Registered
It is important that we, the manufacturer, know the
location of your Microwave Oven should a need
You’re supplier is responsible for registering you as
the owner.
Please check with your supplier to be sure he has
done so; also send in your Purchase Record Card. If
you move, or if you are not the original purchaser
please write to us, stating model and serial num
bers. This appliance must be registered. Piease be
certain that it is.
Write to:
IF YOU RECEIVED A DAMAGED OVEN, immedi
ately contact the dealer (or builder) that sold you
Before You Call for Service
See "The Problem Solver" section. (See page 18.) It
_
lists many minor causes of operating problems that
you can correct yourself and may save you an
unnecessary service call.
Qi I I oi"
I I OV^j 1^1 I LO.
General Electric Company
Range Product Service
AP2-210
Appliance Park
Louisville, KY 40225
I iiiic siiBU .
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Hiit
to^operafe this oven With the>^ 3. fiot theSverr irltT^^'-^amaged ft is;
. opors ^’‘ocr ooeration cpi! recult ii’ particularly irTportanrtharthe oven door close
TLi. ¿Kpoei'-e to HifCiOv/a/e energy ii ts irnpor- properly and that the/e is no dartrageio the (1) rlooi
{3} seals and sealing surges,
anyone ewcepi prope.rly qualiflBd service'personriCi.
Lii.seajifH“j\3urTacf:js. 't ■.r:,y _■ .ypLY-yi'?'
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______
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Table of Contents
^liCROWAVE OVEN
Precautions for Safe Use........................... 3
Safety Tips..............................................4, 5
Features of Your Oven ..
Time Cook
Defrost
.................................................
.......................................................
Temperature Cook.....................................9
CONVENTiONAL OVEN
Safety Tips
............................................
Features ....................................................6
Oven Controls ...........................................6
Oven Light
...............................................
Oven Shelves ...............................,
Minute Timer, Clock,
Automatic Oven Timer
Baking
Broiling
Roasting
.....................................................
....................................................
..................................................
...........................
..........
.........................
4, 5
10
10
lO
11
11
11
Baking Chart...
Broiling Chart
....................................
15
........................................ 16
Roasting Chart....................................... 17
6
7
8
CARE OF YOUR COOKING CENTER
Self-Clean Operation
.............................
12
Lamp Replacement ............................... 13
Oven Thermostat Adjustment
..................
13
Care of Microwave Oven &
Temperature Probe
Cleaning Chart (Ail Parts)
..............................
........................
13
14
GENERAL
Before Using Cooking Center
Energy Conservation Tips
Model & Serial Number Location
The Problem Solver
If You Need Service
...
.................
................................
...................
...
.....................
...............
...
____
2
3
6
18
19
Warranty =.. = _____ Back Cover
Energy Conservation Tips
A. Microwave Cooking
1. Use proper power level as recommended and
DO NOT OVERCOOK.
Do not operate the oven while empty. If by acci
dent the oven should run empty a minute or two,
no harm is done. However, try to avoid operating
the oven empty at all times—saves energy and
also ensures good long term life of oven.
B. Oven Cooking
Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheating,
if you find preheating is necessary, keep an eye
on the indicaior light, and put food in the oven
promptly after the light goes out.
Alv/ays turn oven OFF before removing food.
During baking, avoid frequent door openings.
Keep door open as short a time as possible
when it is opened.
4.
For self-cleaning oven, be sure to wipe up ex
cess spillage befo.re self-cleaning operation.
Cook complete oven meals instead of just one
food item. Potatoes, other vegetables, and some
desserts will cook together with a main-dish cas
serole, meat loaf, chicken or roast. Choose
foods that cook at the same temperature in ap
proximately the same time.
6.
Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.
Safety ■ ips
¥#lien you Get ¥©yr Cooking Center
• Have the installer show you the location of the
circuit breaker or fuse, and mark it for easy
reference.
@ Have it installed and properly grounded by a
qualified installer.
Using Your Coolcing Center
® Don’t leave children alone or onattended where an
oven
¡S
hot or in operation. I hey could he
seriously burned.
@ Don’t allow anyone to climb, stand or hang on the
door or drawer. They could damage the oven.
© Bo not touch heating eiements or Interior surface
of oven. These surfaces may be hotenough to
burn even though they are dark in color.
During and after use, do not touch, or let
clothing or other flammable materials con
tact any heating elements or any interior
area of the oven; allow sufficient time for
cooling first. Other potentially hot surfaces
include oven vent openings and surfaces
near the openings, crevices around the oven
door and the edges of the door window.
® \¥ear proper clothing. Loose fitting or hanging
garments should never be worn while using
the app!iance=
® Never use your appliance for warming or
heating the room.
• Be sure oven vent ducts are unobstructed.
® Do not use your oven to dry newspapers. If
overheated, they can catch fire.
• CAUTION: 00 NOT STORE ITEiS OF INTEREST TO
CHILDREN m CABINETS ABOVE THE OVENCHILDREN CLIMBING ON THE OVEN TO REACH
ITEiS C0ÜLQ BE SERIOUSLY INJURED.
® Do
not store flaiTiiiiable msteriais in the ovens.
@ Use only dry potholders—moist or damp
potholders on hot surfaces may result in
burns from steam. Do not let potholders
touch hot heating elements. Do not use a
towel or other bulky cloth.
• Don't use aluminum foil anywhere in the oven
except as described in this book. Misuse
could result in a shock, fire hazard, or
damage to the cooking center.
• Do
not
use water m grease fires. When cooking in
the oven, fiaiiie can be smotherecl by completely
Closing rJoor
and turning OVEN SET to OFF.
# Stand away from the oven when opeoitig door. The
hot air or steam which escapes can cause burns to
the hands, face and/or eyes.
© Keep oven free from grease build up.
© Place oven rack in desired position while
oven is cool. If racks must be handled when
hot, do not let pothoider contact heat units in
the oven.
# Pulling out shelf to the shelf stop is a conven
ience in lifting heavy foods. It is also a pre
caution aqainst burns from touching hot
surfaces of the door or oven walls.
®
Don’t heat unopened food containers in the oven.
Pressure could build up and the container could
burst causing an injury.
# when using cooking or roasting bags in
oven, follow the manufacturer’s directions.
© When cuokiny pork either conventionally or in
the microwave oven, follow our directions
exactly and always cook the meat to at least
170°. This assures that, in the remote possi
bility that trichina may be present in the
meat, it will be killed and meat will be safe to
eat.
lifcrowave Oven
®
Don’t heat unopened food containers or nonvented
plastic-covered dishes In the oven. Pressure can
build up causing the container or plastic covering
to explode and result in injury.
®
Don’t defrost frozen beverages in narrow necked
bottles especially carbonated ones. Even if
the container is opened, pressure can build
up. This can cause the container to burst,
resulting in injury.
®
Boiling eggs in or out of the shell Is not recom
mended for microwave cooking. Pressure can
build up inside the yolk and cause it to burst,
resulting in injury.
®
Foods with unbroken outer “skin” such as pota
toes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.
Ф Remove wire twist-ties on paper and plastic
bags before placing in oven. Twist-ties some
times cause bag to heat and may cause fire.
Ш
Avolu heating baby food in glass jars especially
meat and egg mixtures.
• Do not pop popcorn In pur microwave oven
uniess in a special microwave popcorn
accessory or unless you use popcorn in a
package labeled for microwave ovens.
Because of heat generated, without these
precautions, the container could catch fire.
• Do not use any thermometer in food you are
miGrowaving unless that thermometer is designed
or recommended for use in the microwave oven.
• Do not operate the oven while empty to avoid
damage to the oven and the danger of fire. If by
accident the oven should run empty a minute
or two, no harm done. However, try to avoid
operating the oven empty at all times—it
saves energy and prolongs life of the.oven.
9
Cooking utensils may become hot because of
heat transferred from the heated food. This is
especially true if plastic wrap has been cov
ering the top and handles of the utensil. Pot
holders may be needed to handle the utensil.
®
"BGiiable” cooking pouches and tightly dosed
plastic bags should be slit, pricked or vented
as directed in Cookbook, if they are not,
plastic could burst during or immediately
Cleaning Your Cooking Center
after cooking, possibly resulting in injury.
Also, plastic storage containers should be at
least partially uncovered because they form
' Do not clean door gasket. The door gasket Is
a tight seal. When cooking with containers,
tightly covered with plastic wrap, remove
covering carefully and direct steam away
from hands and face.
• DonT over cook. Excess over cooking dehydrates
potatoes, and may cause them to catch fire causing
ilamage.
• Plastic utensils designed for microwave
cooking are very useful, but should be used
carefully. Even microwave piastic may not
be as tolerant of overcooking conditions as
are glass or ceramic materials and may
soften or char if subject to short periods of
overcooking, in longer exposures to over
You Need Service
cooking, the food and containers may even
ignite. For these reasons: 1) Use microwave
plastics only and use them in strict compiiance with the container manufacturer’s
recommendations. 2) Do not subject empty
containers to microwaving. 3) Do not permit
children to use piastic containers without
cornpleie supervision.
Use metal
only
as ulreßted m the
Cookbook,
metal
strips as used on meat roasts are helpful in
cooking food when used as directed. Metal
trays may be used for TV dinners. However,
when using metal in the oven, keep metal at
least l-inch''away from sides of the oven.
Sometimes, the oven shelf oars become too hot to
touch. Be careful touching the shelf during
and after cooking.
Remove the temperature probe from the oven
when not using it to cook with, if you leave the
probe inside the oven without inserting it in
food or liquid, and turn on microwave
energy, it can create electrical arcing in the
oven, and damage oven wails.
If food
should ever ignite: Keep
the
oven door
closed. Turn off the power immediately. Turn
Timer to OFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panel.
Do not use your microwave oven to dry news
papers. if overheated, they can catch fire.
Clean only parts listed in this
Book.
Use and Care
essential for a good seal. Care should be
taken not to rub, damage or move the
gasket.
Before self-cleaning the oven, remove broiler
pan and other containers.
Do not use oven cleaners. No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any
part of the oven.
Listen for Fan—A fan noise should be heard some
time during the cleaning cycle. If not, oaf! a ser
viceman before self-cleaning again.
Read “The Problem Solver” on page 18.
Don’t attempt to repair or replace any part of
your range unless it is specifically recom
mended in this book. All other servicing
should be referred to a qualified technician.
Disconnect range at range circuit breaker or
main fuse before performing any service.
iff-
r
atures of Your Cooking Center
Microwave Oven
Door Handle. Oven doesn’t operate unless
door is securely latched.
Boor Latch. Push in to open door.
Window with Metal Shield. Allows cooking
to be viewed while keeping microwaves
confined in oven.
Oven Light. Goes on when door is opened
or when oven ¡s operating iri any function.
5.
Plastic Cover. Protects stirrer blade.
6.
Oven Vent. Removes moisture.
7.
Oven Shelf.
8.
MicroThermomeier^’" Temperature Probe.
9.
Receptacle for Temperature Probe.
10.
Time/Temp Switch. To cook by Time, push
up, set timer. To cook by Temperature,
push down, then set dial.
11.
Timer Control. Set timer to desired
nnnkinn firriA lin tn nn miniitoe Pirp+ in
minutes are expanded into 1 minute
increments.
12.
Temperature Control. Dial knob to desired
finished temperature.
13.
Variable Power GontroL Set from levels 1
(Warm) to 10 (High) before each use. You
can vary the amount of microwave power
between settings.
14.
Start Button. Push after all controls are set
OOO @ w
to start cookina ooerations.
Conventional Oven
15.
Oven Set (Clean) Knob
16.
Oven “ON” Light
17.
Oven Temp (Clean) Knob
18.
Oven Cycling Light
19.
Automatic Oven Timer, Clock, Minute
Timer
20.
Oven Tl.mer (Clean) Dial
21.
Latch Release Button
22.
Latch
23.
Self-Cleaning Oven Clean Light
24.
Lock Light
25.
Mode! and Serial Numbers-located at
right side of lower oven frame.
26.
Shelf Support
27.
Oven Shelves
28.
Oven Frame
29.
Door Gasket
30.
Window
31.
Door Liner
32.
Broiler Pan and Rack
33.
Oven Light Switch—Door
_ MÌO Time Cook
Time Cooking, or cooking your food according to a pre
determined amount of time, is probably familiar to you from
conventional cooking. With your microwave oven, however,
you preset the time and the oven turns off automatically.
Using Your Oven to Time Cook
Follow the cooking steps below to
help you learn to Time Cook
properly.
r-» i-4 r» ^ *P »»/-V/-4 •*
dMU Í tcaopuuii ui n cciic? uiic?u
coffee. Use a cup that has no metal
decoration. Place cup in oven and
close door.
Step 2:
trol to 10 (HIGH). For this cup of
coffee, this power level is. recom
mended, but you will use other
levels as recipes call for their use.
Step 3: Push TIME/TEMP Switch
up to Tíme position.
Step 4: Set Time Control. For
coffee set at 1 minute and 20 to
30 seconds. Timer may be reset
during cooking if needed.
Step 5: Push START button. Inte
rior light and fan come on to tell
you oven is operating.
Step 6: When time is up, oven sig
nals and shuts off automatically.
VV I \^i I i aMete:
than 1 minute, rotate timer V4 turn
and then back to desired time
setting.
Microwaving Tips
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” uten-
® Paper towels, wax paper, and
nlactir \A/ri4r» riin hp I!C:pH tn nn\/pr
dishes in order to retain moisture
and prevent spattering.
® Most microwaved foods require
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions for the food you are
microwaving.
© Some foods such as unshelled
eggs and hot dogs must be
pricked to allow steam to escape
during cooking.
Questions and Answers
Q. I set my oven for the time called
for in the recipe but at the end of
the time allowed, my dish wasn’t
^1___
^ \A/U^A
ÜUMtí. yvilcu Í Icapptil ItiU r
A. Since house povi/er varies due
to time or locaiion many Time
Cook recipes give you a time range
to prevent overcooking. Set the
oven for minimum time, test trie
food for doneness, and cook your
dish a little lonaer. if necessary.
Q._ I want to cook my dish on a
Power Level other than HIGH,
what do I need to do?
A. To change the Power Level,
simply turn Variable Power Con
trol to desired number setting.
G. Can I interrupt my Tinie Couk
function to check the food?
A. Yes. To resume cookina. simnlv
--- — - -----
........................
..............r- y
close the door and push START.
NOTE; Microwave power will not
come on until you are ready. You
must push START for cooking to
beain.
Q. Must I change the Power Con-
trnl puArv timp I nnnk9
A. You must turn the Power Con
trol to desired Power Level. If,
however, it is already on level
needed, it is not necessary to
K d n
v^i i&u
How to Defrost
How to Defrost
The Defrost setting is designed for
even thawing necessary for large
ammintc: nf frinH flnri ic nno of tho
most important advantages of a
microwave oven, making de
frosting quick and easy with little
attention. Power Level 3 is the
recommended setting for most
defrosting, but you may use other
settings for more flexibility. See
your Cookbook for the complete
defrosting chart.
To become better acquainted with
defrosting in your oven, defrost
frozen pork chops by following the
steps below.
Step 1: Place package of frozen
chops in the oven and close door.
Oefrostirig Tips
© Foods frozen in paper or plastic
can be defrosted in the package.
® For even defrosting, many foods
need to be turned over, rotated, or
broken up part of the way through
the defrosting time.
Step 3: Push TIME/TEMP Switch
up to TIME.
10 9 8
step 4: Turn Timer to 8 minutes.
® Pre-packaged frozen dinners
can be defrosted and microwave
Step 2: Turn Variable Power Con
trol to 3 (DEF).
Questions and Answers
Q. Can I Defrost small items in a
hurry?
A. Yes, but they will need more
frequent attention than usual.
Raise the Power Level after
entering the time by turning Vari
able Power Control to 7 or 10.
Pov^er Level 7 cuts the time in 1/2;
Power Level 10 cuts the time to
T'3, During either, rotate or stir
food rrequently.
Step 5: Push START button.
4 A fin VA/l*\r%r*\ 4 I I
On VVMCM LUfMO uu, lurn
package over, close door, and
repeat Steps 4 and 5.
vv I \^i I I COO o I rM 1
Q.
dull thumping noise. What is it?
A. This sound is normal. It is let
ting you know the oven is using a
Power Level lower than HIGH.
Q. Why don't the defrosting times
in the Cookbook seem right for my
food?
A. Cookbook times are average.
Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indi
cated in your Cookbook. If your
food is still not completely thaw/ed
at the end of that time, re-set your
oven and adjust the time ac
cordingly.
I CTADT I
1)11
icai
® Check your Cookbook for other
defrosting tips.
door duringQ. Can I open t
defrosting to check on the pro
gress of my food?
A. Yes. You may open the door at
any time during microwaving. To
resume defrosting, close the door
and press START.
Q. Gan ! select a Power Level other
than Power Level 3 for defrosting?
A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefree
defrosting, Power Level 3 is sug
gested. Check the chart in the
Cookbook for specific times and
Power Levels.
low to Cook by Te erature
For many foods, interna! temperature is the best
test of doneness.
Roasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
gauges the internal temperature of your food; it
must be used when using Temperature Cooking.
iiwith \/r\i ir hr\r-iU •frit' nri^nor nlor'omcint r\f
probe in specific foods. '
accurately to a serving temperature you desire is
simpie and easy.
Temperature Cooking takes the guesswork out of
cooking because the oven shuts off automaticaiiy
when the food is done.
The Terriperatyre Pruhe
The temperature probe is a food thermometer that
How to Temp Cook a Rolfeci Beef Rib Roast to Medium
step 1: Insert temperature probe
as directed in Cookbook and at
tach probe securely in oven wall.
Close the door.
. Step 2: Turn Variable Power Con
trono 5 (MED).
Step 3; Push TIME/TEMP Switch
UUWiI LLf f ClVir
Step 4: Turn Temperature Knob
to 130.
Step 5: Push START button. Inte
rior light and fan come on to tell
you oven is operating.
Step 6: When 130 degree’s is
reached, oven automatically turns
off. Remove probe and food from
the oven.
CARI r
/
CUP
Cooking Tips
® Where you have a choice of
Power Levels, use a lower setting;
it will heat more evenly even
thrMinh rcimilrinn mnro timiii
® Be sure frozen food has been
completely defrosted before in
serting probe. Probe may break off
if used in frozen foods.
@ Ajuwayc insert prob6 Into the
center of meaty areas; take care
not to touch the fat or the bone.
® Insert probe as horizontally as
possible into foods as directed in
t.he recipes. Make sure the handle
does not touch the food. The
probe is easiest to use when
inserted from the front.
® Use the clip to keep the probe in
place while heating.
© Cover foods as directed in
Cookbook for moisture control and
quick, even heating.
Questions
and Answers
! r» -f /-S rv\ y\ y I I
^,.4. JO icj aiui ci uuur%jiiy ucLitJi
than time cooking for reheating
leftovers?
A, Yes, this type of food is excel
lent to heat with the probe because
often the amount of food is not
knov'/n, therefore cooking time is
nnlv a oiie.s.s. Cnokina to a Dre.set
. j ^
temperature (usually 150°) elimi
nates the guesswork.
..
..........
....
........................
^
-
-------------
Q. After setting Power Level and
temperature, I pushed START but
the oven did not come on. Why?
A. You must push the TIME/TEMP
Switch to TEMP when temperature
cooking. Also if probe is not
securely seated or forgotten, oven
will not start. Make sure all con
trols are set properly.
Q. Are there any foods I can't
Temperature Cook?
A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm tem
peratures. Batters and doughs as
well a-s frozen foods are also diffi
---
cult to cook precisely with the
probe. It is best to TIME COOK
these foods.
Q. Can I leave my probe in the
oven if it’s not inserted in the food?
A. No. If the probe is left inside the
oven, touching the oven wail, and
not inserted in food, you may
damage the oven.
Q. How do I know what tempera
ture to set?
ivjul UL-/Uf\ ouiuamo
tions on all types of foods showing
the temperatures needed to cook
the foods to different degrees of
doneness. For reheating, refer to
+ l r*i KrjK+c» ¡m
of the Cookbook for specific
temperatures.
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Your
Your oven Is designed to give you the best results in
baking, broiling, and roasting when used as recom
mended. Before using your oven,' look at the direc
tions for setting and using all of the controls and
Oven Light
Light COmeS on auiumaiioaiiy whoii doOr iS Opened
or use switch on window door to turn it on when
door is closed.
Oven Timer Controls are designed to automatically
start and stop certain oven functions. (TIME BAKE
or CLEAN). Dials are timed by a special Digital
Oven Shelves
When the shelves are correctly placed on shelf sup
ports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and puli forward with stop-locks along top of
ohojf support TO REPLACE, insert shelf with stoplocks resting on shelf supports and push toward
oiuof\. (rui luoauuii oc?c payc; u). iw ol-i wuv-/wf\,
push in the center knob of Minute Timer and turn
knob in either direction to set numerals to correct
time. TO SET MINUTE TIMER, turn center knob
clockwise without pushing in until pointer reaches
ifuifiuc;i iMiiiULc;o yuu vvioii lnii^
Minute Timer will buzz when time has finished and
must be turned off manually.
rear of oven until it tails into correct position under
shelf support.
How to Set Your Oven for Baking
(A!so see Baking Chart, page IS.)
Step 1: Place shelf on embossed NOTE: Your Cookbook discusses
Sfioif suppuri
nn Raiiinn r:hart пяпр 1Я
^ K ÍK.
caaep Miiei mctMiiy sur« mai mu
_____
oven door is closed, turn the Oven
Set Knob to BAKE. Oven “On”
Light comes on and remains on as
long as Oven Set Knob is on BAKE.
Sfep 3: Turn Oven Temp Knob to
the temperature called ifor in rec
ipe. Oven Cycling Light comes on
and remains on until preset oven
temperature is reached. It reap
pears each time oven temperature
drops below preset temperature.
Y/rM I rr\ о \ /
J Ы I I IC4у
rimer to the desired cooking time as
indicated in your recipe. If your
cooking time is longer than sixty
minutes, Minute Timer must be
о
____
t,:
_________XI________
^ I у ЧУ u I » V m I u I ^
preneaimg ana cooKing resuiis.
Most foods cook satisfactorily'
without preheating. If preheating
is required, put your dish promptly
in the oven after Oven Cycling
Light goes out.
e. r»i t 1 : ч— ^--------------------------------------------------------------------
a, riauc luuu iiibiue mu uvuii.
Make sure at least V of space is
left between the cooking container
and the oven wall for proper heat
circulation. Close the oven door.
NOTE: Avoid opening your oven
rkr\r\r i ►'¿an I IÄ m+ U / XKic* nmil/4 nniir»n
i I t uy . 111(0 OCIUOO
undesirable results in your baking.
Only check foods at the minimum
time of the recipe. Then cook
longer if necessary.
Step 6; When the БАКЕ cycle is
complete, turn off heat. When
cooking food for the first time in
your oven, use the time on your rec
ipe as a guide. Be sure foods are
done before removing from oven.
How to Set Yoür Онео
for Time Bake
Your Automatic Oven Timer con
trols your TIME BAKE feature.
When you TIME BAKE, your oven
Г'-r^r^ n fn ofoft-f о /-i Г% + У-Л^-Ч
I pj-00^71 oiaii. a!!u
n
ìb g
Minute Timer
I^^^ct\ тг\ OCX r'l
i I ft* ft-v^ 1 гм |4'Л€-» \/Л11 4’lrvi/^ /tttr\
automatically if you are not home.
Step 1: Be sure the oven Clock
shows correct time of day since
Clock controls the Oven Timers.
Start dial pointer must indicate
same time of day as on Clock. If
you want the oven to turn on at a
later time, set that time by pushing
in knob on Start dial and turn
pointer to time that you want oven
to start. (There’s no need to set
Start dial when starting time is the
pr©SGni timG of day.)
add the food’s cooking time to
time set on Start dial. Push in knob
on Stop dial and turn pointer to
time oven is to turn off.
Step 3: Turn Oven Set Knob to TIME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
later.
Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cycling
Light comes on even though heat
is not on in the ov'en if a later start
time is used. Your oven automat
ically turns on and off at the times
you set.
Step 5: Remove food and turn
i Л +|’г'»ЛЛ
UNIO,
step 1: Place the meat on the
broiler rack in the broiler pan. Ai-
.vays use the rack so fat drips into
the broiler pan.
Step 2: Position Oven Shelf as in-
UlUcUyU Ui! DfUlIliiy Veneti I, yciyt? I Ü.
Step 3: Turn the Oven Set Knob
and Oven Temp Knob to BROiL.
Both Oven Indicator Lights come on.
mm
__
________
Step 4; Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. Dur
ing cooking, turn t.he food only
once.
Step 5; Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
nleaninn
^ ... . ¡y.
Cooking Tips
Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in tha Krrvilor rc\nU Qn faf HrinQ
III I.IIW k./IWIIWt II^WI^
into the pan below.
For ail weights of chicken, broil
with door closed.
Placing food closer to the top
nf fh<=» n\/on cmnliinn
W. V..W
................
.....................
.....
spattering, exterior browning
on the meat and the possibility
of food fat catching on fire. Al
ways keep rack 3-5 inches
fmm thA hroilinn unit
How to Set Your Oven for Roasting
(Also see Roasting Chart, page 17.)
W U I
wii^or\
meat and place, fat side up, on the
rack in the broiler pan that came
with your oven. This helps the
meat to baste itself.
Step 2: Use shelf position “A” or
"B”: or the one indicated on
D o r» + Í Í-»
i t waou Ì ly
paye; I !
Oven Shelf on correct embossed
shelf support. For very tali roasts,
remove second oven shelf.
"T... ^ X/'
{«mp r\i luu
____ _
to 325°. {The exception is s.ma!
poultry which is roasted at 375°.)
.¿5"
Close the oven door and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
u
Step 6: Turn off the heat when the
roasting cycle is complete.
I 1 n K +
"»/-^rYlÄO /-\n O r» /
IV
Cooking Tips
Ljc oulc; mc;ai lo uuurvcru lu yuui
satisfaction. Most meats con
tinue to cook slightly while
standing after being removed
from the oven. This should be
taken into considsraiion when
determining your cooking time.
® Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
@ You m.ay cook frozen meat
roasts without thawing. How
ever, you must allow more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
@ To slow down surface browning
on turkeys, you can use a foil
'Tend'. The tent-shaped foil
should bs laid loosely over the
poultry so the heat can circulate
under the foil.
® Most frozen poultry should be
thawed before cooking to en
sure it is done evenly. Some,
however, can be cooked suc
cessfully without thawing.
Check the packer's label for
specific directions.
Self-Cleaning Your Conventional Oven
!f done properiy, it wili take only a few moments to
start the seif-cieaning cycle on your oven. After set
ting your oven to self-clean, a high heat tempera
ture removes the soil in the oven cavity. The dirt wili
then disappear by turning into an ash waste or
evaporating into an odorless and colorless vapor.
When the cycle is compieie, allow your oven to cool
and enjoy cooking in a sparkling clean oven.
STEP 1: Remove all cookware
and food as wei! as heavy soil de
posits from the oven. Clean spat
ters or spills around the oven door,
rectangular flanges, and gasket.
Then close the door.
STEP 2: Turn Oven Set Knob
and Oven Temp Knob clockwise to
CLEAN. The control will snap into
final position when the CLEAN po
sition is reached.
STEP 3: Push and hold Clean
Button while sliding the Latch to
CLEAN.
STEP 4: Set The Automatic
Oven Timer:
© Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
the number of hours needed for
nippninn tn thp nrpconf timp nf
day.
Cleaning Indicator Lights come
on when all steps are set
properly.
If you wish to clean at a later
time set Start Dial to that time.
While you are becoming acquainted with your se!fcleanlng oven, we recommend 2 hours for the aver
age cleaning function, but in some cases a longer
cleaning time, up to 3 hours may be necessary. In
order to judge the degree of soil, look at the oven
floor and walls. Light, spatter and thinner spills
would generally need only 2 hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3 hours.
NOTE: A slight odor may be de
tected especially durinn the first
few cleanings. Do not be alarmed.
This is normal during the self
cleaning cycle.
When cleaning temperature is
reached. Lock Light comes on and
door cannot be unlatched until
Lock Light goes off.
STEP 5: When Lock Light goes
off, push and hold the Clean Lock
Button while sliding Latch to
OPEN. Turn Oven Set Knob to
ncc
V
STEP 6: Turn Oven Set Knob to
OFF.
Questions and Answers
3. What should I do if excessive
^ U i r> m r\/^r'\\rc' z*'Í/Tsn Í /*10
i\ n j y o u f o yj u I n I y 1 c:; cu 5 n I y :
-A. This is caused by excessive
grease and you should switch the
Oven Set Knob to OFF. Open win
dows and doors to rid room of
crnr-.lz’o fhc:» r'tx/on -frNr
I I I ¡\\,^ . Z V M vv u V I I i \ \^ i
at least one hour before opening
rhe door. Wipe up the excess
grease and reset the clean cycle.
Q. Why did the Lock Light come
on when I first set the oven for
CLEAN?
A. Lock Light glowing indicates
that oven is too hoi. Turn Oven Set
Knob to OFF and open Oven Door
to cool the internal cavity. After a
short period of time, reset controls
for cleaning,
Q. My oven shelves have become
gray after several cleanings. Is this
A. Yes. After many cleanings, the
shelves may lose some luster and
discolor to a deep gray color.
12
Q. Why do I have ash left in my
oven after cleaning?
A. Some types of soil will leave a
deposit which is ash. It can be re
moved with a-damp sponge or cloth.
Q. Why is there still some black
A, You did not time the oven to
clean long enough. This deposit
will be removed in later cleanings.
Q. If my oven clock is not working
A. No. Your Automatic Oven Timer
uses the oven clock to help start
and stop your self-cleaning cycle.
Care of Your Cooking Center
1 ^'-5
Microwa¥e Oven
Walls, Floor and Plastic Cover. Be
cause there is little heat except in
the food, or sometimes in the uten
sils, spills and spatters are easy to
remove. Some spatter can be re
moved with a paper towel, others
may require a damp cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners on oven walls.
NEVER USE .A COMMERCIAL
OVEN CLEANER ON ANY PART
OF THE MICROWAVE OVEN.
Special note when using Brown ’N
Sear Dish: High heat generated on
botto.m of Brown N Sear Dish can
cause scorched appearing stains
to bake onto the oven shelf if
grease is present. These may be
removed with Bar Keepers Friend®
Cleanser by SerVaas Laboratories,
Inc.
After using Bar Keepers Friend®
Cleanser, rinse and dry thoroughly,
following instructions on can. Do
not use Bar Keepers Friend®
Cleanser on the painted surfaces
such as the walls. It will scratch
the paint.
Bar Keepers Friend® Cleanser can
be purchased from your dealer
or Service Center. Bar Keepers
Friend® Ciea.nser is also sold in
many grocery, hardware, and de
partment stores.
Door-inside. Wipe up spatters
daily, wash when soiled with a min-
imiim nf 5iiiriQ\/ \A/arm u/atar Rinco
------------------ w. ..IIIWW
thoroughly and dry.
Door-outside. Wipe frequently with
a damp cloth to remove all soil. DC
NOT USE ABRASIVES, SUCH AS
CLEANING POWDERS OR STEEL
AND PLASTIC PADS. THEY WILL
Temperature Probe,
sturdy, but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean,
wipe with sudsy cloth, then rub
iiyhtiy with plastic scouring bail if
necessary. Rinse and dry. (Or
wash in dishwasher.)
DO NOT USE TEMPERATURE
PROBE IN OVEN UNLESS IT IS IN-
Oven Lamp. Microwave oven lamp
should last almost as long as the
appliance lasts. To replace it re
quires a Product Service call.
Conventfonat Oven .
Oven Thermostat
The temperature on your oven has
been accurately set at the factory.
However, if your food consistently
browns too much or too little, you
may make a simple adjustment on
your Oven Temp Knob. To re
adjust your thermostat:
Diill xU^
I UIJ V^VCM icrilip r\|(UU Ull Ul lilt?
shaft, Look at t.he back of knob
and note the current setting be
fore making any adjustment.
© Loosen both screws on the back
of the knob.
# Lift the pointer and move it one
notch in the desired direction—
toward HI to increase or toward
LO to decrease temperature.
NOTE: Oven temperatures can be
raised by 20° or lowered by 30°.
® Tighten screws and return the
knob to range by matching the
! O
REPLACEMENT
CAUTION: BEFORE REPLACING
ANY LAMP, DISCONNECT
ELECTRIC POWER TO COOKING
CENTER AT THE MAIN FUSE OF
CIRCUIT BREAKER PANEL. LET
LAMP (OR BULB) AND LAMP
COVER COOL COMPLETELY.
Oveo Lamp (Self-Cleaning
a. Remove the three slotted screws
in lamp cover; see diagram. Re
move cover; replace lamp with 40
\A/att anniianno lamn
b. Replace lamp cover with three
screws.
c. Connect electric power to cook
ing center.
Use of Aiyminym Foil
MICROWAVE OVEN:
Use metal only as directed in the
Cookbook. Metal strips as used on
meat roasts are helpful in cooking
food when used as directed. Metal
trays may be used for TV dinners
and, of course, the metal tempera
ture probe is designed for micro
wave oven use. However, when
using any metal in the microwave
oven, keep metal at least 1-inch
away from sides of microwave
oven.
Oven)
CONVENTIONAL OVEN:
If hrnilpr nan ma\/ ho linoH
with foil and broiler rack may be
covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
I—/—VII Tl I/—vn/^l I/—>I II \/ T-/^ nr->»^ll I—n
rWIL. I m^nWUVjnUT i U DnCJIL-tt-i
RACK AND SLIT FOIL TO CON
FORM WITH SLITS IN RACK.
Broiler rack is designed to min
imize smoking and spattering, and
to keep drippings cool during
hrnilinn .Qtrinninn fat anH moat
juices from draining to the broiler
pan prevents rack from serving its
purpose, and may let juices become
hot enough to catch fire.
DO NOT place a sheet of alum
inum foil on shelf of either cooventlona! or microwave oven. To do so
may result in improperly cooked
foods, damage to oven finish, and
increase in heat on outside sur
13
faces of the range.
Cleaning Chart
Your Cooking Center is cleaned two ways; manually
and by using the automatic self-cleaning function.
This chart describes parts of your cooking center,
Gleaning materials to use on eac.h <^art, and ^e.neral
MATERIALS TO USE
Bake Unit
Broil Unit
Broiler Pan & Rack
Oven Control Knobs ñ Mild Soap and Water
Outside Glass Finish ;;
Metal, including p;
Chrome Side Trims ^
and Trim Strips ^;
and
Soap and Water
Soap-Filled
Scouring Pad
Plastic Scouring
Pad
Soap and Water
Y
Soap and Water
directions for cleaning. Be sure to follow these direc- '
tions carefully to assure maximum use of your cook
ing center. NOTE: Let oven parts cool before cleaning
mani lallv
when the unit is heated. NOTE: The bake unit is hinged and
can be lifted to clean the oven floor. If spillover, residue, or ash
accumulates around the bake unit, gently wipe around the unit
with warm water.
Drain fat, cool pan and rack slightly, (Do not let soiled pan and
rack stand in oven to cool). Sprlnkie on detergent. Fill pan with
warm water and spread cloth or paper towel over the rack. Let
both stand for a few minutes. Wash; scour if necessary. Rinse
and dry. OPTiON: The broiler pan and rack may also be cleaned
in a dishwasher.
Pull off knobs. Wash gently but do not soak. Dry and return con
trols to range making sure to match fiat area on the knob and
shaft.
, Wash all glass with cloth dampened in soapy water. Rinse and
r' polish with a dry cloth, if knobs on the control panel are re
;, moved, do not allow water to run down inside the surface of
glass while cleaning.
:Wash, rinse, and then polish with a dry cloth. DO NOT USE steel
wool, abrasives, ammonia, acids, or commercial oven cleaners
which may damage the finish.
Avoid cleaning powders or harsh abrasives which may scratch
® Paper Towel
Porceiain Enamei"''
Inside Oven Door=" '
Oven Gasket"
Oven 1 iner
Shelves
(See Seif-Cleaning
Ovpn ПirPГ'.tinnc;^
Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be
# Dry Cloth
@ Soap and Water
ouap aiiu vvcuci
óUdp Cll lU VVdier
Soap and Water
the enamel,
... If acids should spill on the range while it is hot, use a dry paper
; ; towei or doth to wipe up right away. When the surface has
L; cooled, wash and rinse.
; For other spills, such as fat spatterings, etc., wash with soap
;; and water when cooled and then rinse. Polish with a dry cloth.
! ■ On this oven, clean ONLY the door liner outside the gasket. The
’ - door is automatically cleaned if the oven is ¡n the self-cleaning
; cycle. If spillover or spattering should occur in cooking func-
■ tion, wipe the door with soap and water. DO NOT rub or damfi age gasket. Avoid getting soap and water on the gasket or in the
(, rectangular flanges on the door.
;; Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water
will prolong the time between major cleanings. Be sure to rinse
thoroughly. For heavy soiling, use your self-cleaning cycle of
ten
Your shelves can be cleaned with the self-cleaning function in
the oven. For heavy soil, clean by hand using any and all men
tioned materials. Rinse thoroughly to remove all materials after
cleaning.
Conventional Baking Chart
1. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishes give best results because they prevent overbrowning
in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to
b0 sur6 thos6 3rp3s brown complotGly
2, Darker non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry, crisp crusts. Reduce oven heat 25° if lighter crusts
are des'red. Preheat cast iron for baking some foods for rapid browning when food is added.
3= Preheating the oven is not always necessary, especiallv for foods which cook longer than 30 or 40 minutes. For foods with short cooking time.s,
preheating gives best appearance and crispness.
4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
Food
Bread
Biscuits (V2-in. thick)
Coffee cake
(See layer cake)
Corn bread or muffins
Muffins
Popovers
i^ut uj HUM. ulcrau
frilit r/-\ o
Yeast bread (2 loaves)
Plaimor sweet rolls
Cakes
Angel food
Ciincake.g
_________________
Fruit cake
JaNy roii
Layer cake, coffee cake
and gingerbread
Fluted tube cake
Cookies
Bar
r\r
ut onucru
Corstaiuer Position ;
.Shiny Cookie Sheet ; :B
. Cast Iron or Glass ;B .
Shiny Metal Muffin Pans - : A |
' Deep Glass or Cast Iron 5' b
, IVICMCll L.UCU r'CiMtS D !
Metal or Glass Loaf Pans - A ■
Shiny Oblong or Muffin SA (
Aluminum Tube Pan j .A
.Shiny Matai Muffin Pane ' R
_______________
Metal or Glass Loaf or ^^AorB ;
Metal Jelly hoii Pan '
Shiny Metal Pan with B '
Satin-finish bottom -
Metal or Ceramic Pan A
Metal or Glass Pans .B
'w'uursic; Olierei 0
k'Shelf :
,’Cups ' )
^/</^+/-»1 D •
■ ; i
Pans 1: ; :
Tube Pan ; ,
■ Owen
' Temp. ; : l^lin.
V 400°-450° j
' 425°-450° ;
? 375° :
,
: 275°-300° '
■ 375°
. r»'7frci .
O fO
Time,
‘ k Comments
10-14
i Canned refrigerated biscuits take 2-4
; min. less time.
1 k
: 20-30
k 400" ;
k 20-25 ; Decrease time about 5 minutes for muffin
Preheat pan for crisp crust.
i;' mix.
:: 400" [ ‘ 40-50
nc r \ 0 ’
, A C C C
. oou ,
i H-O-OO
c 375° :
" 40-55
k- Or bake at 450° for 25 min., then at 350°
for 10-15 min.
Tesl with iuuihpick in center.
kk Dark metal or glass give deepest
I'k browning.
: 10-20
350° ;■ . 30-40
350° '
: 15-20
' . 2-4 hrs.
i
; iO-15
350° '
: 20-30
• k For thin rolls, Shelf B may be used.
! ’ Two piece pan is convenient.
LPan^r llnore m r\ ra
!’ Use 300° and Shelf B for small or
I k individual cakes.
k; Line pan with waxed paper.
' White and yellow cakes may cook faster
1 : than chocolate.
350° ‘
^ 350° ,
40-50
:
: 25-35
10-15
i ; Reduce time 5 to 10 minutes for cakes
I.-, from mix.
I.
i
! Use same time for bar cookies from mix.
0 Use Shelf C and increase temp. 25-50°
k for more browning.
Fruits, other Oesserts
Baked apnie.s
Custard
Pies
Frozen
Meringue
One or tvv/o-crusf, quiche
Oven stew
^ ^ 1 ^3
Baked potatoes
Scalloped or saucy
casseroles
Glass or Meta! .A or B
Glass Custard Cups or B
Casserole (set in pan of
Foil Pan on Cookie Sheet A
Spread to crust edges B
Glass or Satin-finish B
Metal
Metal; Pyroceram B
Set on Oven Shelf B
Glass or Metal A
375°
350°
425“
350°
300°
375“-400“
350°
15
375° :
30-40
40-50
50-60
15-20
55-65
2-3 hrs.
60-70
55-65
!• :
' • O.^n in nx/pn fTjPpJg 3M0!f 0.
' Reduce temp, to 300° for large custard.
' i Cook bread or rice pudding with custard
! uaac oC lu 30 iViiiiulei).
For large pies use 400° and increase
■ time.
' To quickly brown meringue use 400° for
8-10 min.
^ Custard fillings require lower temp.,
longer time.
Or cook at 250° for 5-6 hrs.
Increase time for large amount or size.
Move to Shelf B or C for oven meals.
1. Always use broiler pan and rach that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded
lower part of the pan.
2s Oven door should bo sjsr for rnosi foods,' thoro is 2 spocio! position on door which holds door opon corroctiv.
3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.
4= If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only.
5, When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
S. Broiler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in
this chart V /2 times per side.
••
Second Side'''
Time, Swin.
Comments
Food
Quantity
' and/or
Thickness
; ’
Shelf ■
' ■ “ositicn -
■ Oven r'
Boor I'
' «Jar ;
First Side
Time, mirg.
Bacon
Ground Beef, 1-lb. (4 patties)
Weii done vz to T4-in, thick
Beef Steaks
Tender Cuts
such as T-bone, rib-eye.
filet mignon, loin or strip.
etc.
Beef Steaks
Chicken
Breads and pastries
Fruit 2-8 pieces
Lobster tails 2-4
(6 to 8-oz. each)
Fish 1-lb. fillets V4 to V2-m.
Vs-lb. (about 8 thin
slices)
1-in. thick c '
IVz-in. thick B
i whole (2 to 2y2-ibs.),
split lengthwise
thick
: c '
: C !
A i
,, ‘
, D : i ^I:2 1-2
C
Yes ' 5
Yes ; 7
Yes T Rare; 14
Medium: 16
Well
' ;/
Done: 18
: Yes I Rare; 20
Close i:
!
No. ; . 40
door i'
Yes :
Medium: 25
Well
Done: 30
5-10 total
2-3
■■ :
4-5
10-12
10-12
-
11-13
18-20
20-25
.. i
'.H
23-27
■
10-15
— / Brush with butter and sprinkle with
;
B
G
Yes 13-16
Yes
8 3-5
(Do not turn
over)
P Arrange in single layer.
Space evenly.
c Up to 8 patties
take about same time.
■ Steaks less than 1-in. cook
j; through before browning. Pan fry
: 1 or broil on Shelf D. Cook first side
: ; just to turn meat color then finish
i: other side to doneness desired.
■ ■ Slash fat.
; :
: ■
: Reduce times about
: 5-10 min. per side for
cut-up chicken.
,; Space evenly. Place English
bj muffins cut-side-up and brush with
/' butter, if desired.
r brown sugar if desired, lurnover, if
; desired.
i. only whole or sliced fruit.
;' not halves.
' Cut through back of shell. Spread
, open. Brush with melted butter
before and after half time.
: Handle and turn very carefully.
: Brush with lemon butter before and
p during cooking if desired. Preheat
1 broiler to increase browning.
Harn slices
(precooked)
P o rk chops
Laraib chops
■Wiensrs and similar 1-lb.
procooked sausages,
braiwurst
1-in. thick
1-in. thick
1 -in. thick C
2 to 4 chops
1 '/2-in. thick B
B
B
c
Yes 12 9
Yes Well
Done: 20
Yes Medium: 12
Well
Done: 15
Yes Medium: 20
Well
Done: 25
Yes 6 2-4
15-17
10-12
11-13
13-15
17-20
increase times 5-10
' min. per side for 1 V z -i n . thick
or home cured.
Slash fat.
‘ Slash fat.
If desired, split sausages in half
lengthwise into 5 to 6-in. pieces.
Conventional Coasting Ch
1. Position oven shelf at B for small-size roasts (3 to 5-lbs.) and at A for larger roasts.
2. Place meat or poultry fat side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting.
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature.
3. Remove fat and drippings as necessary. Baste as desired.
4. Standing time recommended for roasts is 10 to 20 min. to allow roast to firm up and make it easier to carve. It will rise about 5° to 10° in internal
temperature: to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.
5. Frozen roastscan be conventionally roasted by adding 10 to 25 min. per pound more time than given in chart for refrigerated. (TO min. per lb. for
roasts under 5-lbs.). Defrost poultry before roasting.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb Leo or bone-in shoulder* - 3P.R°
V/pel chniilripr lpn nr Inin* OC i1 c on Ar \
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6-In.
Poultry
Chicken or Duck
Turkey
thick, add 5 to 10 mih.
• ^ Overs i:
Temp= ' ■;
325°
__________
325° : ■
325°
325° .
325° : '
325°
Saneness ,
Rare: , 24-30 1R-22 ■: i3n°-i4n°
Medium:
Well Done; i,
_
Rarp-_________L
Medium: 7
Well Done: ;
Well Done:
To Warm; '
Well Done;
per Ih tn timPQ nivpin
Well Done:
Well Done: ,
Approximate Roasting Time,
in Minutes per Pound
3 to 5>№s.
30-35
35-45
21-2.5 20=23 j 130°= 140°
25-30
30-35
35-45
10 mins, per lb. (any weight)
Under 10-Sbs.
20-30
above.
3 to 5-ibs.
35-40
10 to 15-lbs.
20-25
6 to 8-ibs.
22-25
28-33
24-28
28-33
30-40
10 to 15-lbs.
17-20
Over 5-lbs.
SO-IBS
Over 15-lbs.
15-20
Internal
' Te.mp. °F
L 150°-160°
170°-185°
I' 150°-160°
t; 170°-185°
- J —y-vn ^
. , 1 /u - lOU’
170°-180°
125°-130°
,J in thigh:
185°-190°
17
The Problem Soswer
Save time and money.. .before you call for service, check the following:
Microwave Oven
Oven Will Not Start:
® Make sure door is securely closed.
'3 TIME/TEMP Switch may iiot be pushed all the way up
or down.
® Timer isn’t set when using Time Cooking.
® when Temperature Cooking, switch isn’t set on TEMP.
® Temperature Probe is not securely “seated” into oven
receptacle during Temperature Cooking.
® Check Temperature Control Knob if using Temperature
Cooking to make sure set temperature is higher than
actual internal food temperature, otherwise oven will
not start.
® Start Button not pressed after setting oven controls.
Foods Are Eftlier Overcooked or
Undercooked:
® Not enough time set when using Time Cooking because
of variance of starting food temperatures.
® The density and amount of foods will vary and thus may
naari mnra tima fnr cnmnlatinn
® Probe not inserted properly into meat or dish. Check
Cookbook for specific probe placement.
Dish was not rotated, turned or stirred if these instruc
tions were given in recipe.
Too many dishes in oven at same time.
You did not enter a different Power Level as suggested
in recipe.
Coriveritfonaf Oven
Oven Will Not Work:
® Plug on range not completely inserted in outlet receptacle.
© The circuit breaker tripped in your house.
© A fuse has biovv/n.
© Oven controls are not properly set.
Oven Light Does Not Work:
ÉS 1 inht hiilhv Ic lr\r»co
© Bulb is defective.
© Switch operating oven light is broken.
Foods Áre Not Cooking Properly During
Baking, Roasting or Broiling:’
ivia^tí burü '^vtìii (-/uriirui miuus arti pruptiriy bt;i.
Improper shelf position is being used.
Thermostat needs adjustment.
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used.
Not enough cooking time allowed for meat’s poundage.
Oven shelf not level.
Too many utensils or foods in the oven.
Aluminum foil not slit when used over broiler rack.
Food being baked on hot pan.
In TIME BAKE, Automatic Oven Timers not set properly.
Seif-Cleaning Operation:
Oven Won’t Latch:
® Oven is too hot from prior use, so let cool slightly.
© Not holding in Latch Release while moving Latch.
@ Oven Set Knob not on CLEAN.
Oven Will Not Seff-Cfean:
@ Door is improperly locked and latched.
© Oven Set Knob is not in CLEAN position.
® Oven Temp Knob is not positioned on CLEAN.
© Start iime/stop time dials are improperly set.
@ Excessive spills, spatters, and soil deposits are not
being cleaned up prior to self-cleaning.
Oven Won’t Unlock:
® Range hasn’t cooled to a safe temperature.
© Not holding down Latch Reiease Button while moving
Latch.
Ail These Things Are Normai on Your Mlc|ó^áV© W
1. Steam oTvapor escaping from around the door.
2.
Light refiection around door or outer case.
3. Dimming oven lighi and Change in biower sound
may occur while operating at power levels other
than hiah.
4. Dull thumping sound while operating at power
levels other than high.
^ £3^ ó * r\,: I <*» -»n. A í i-«. ^»1.
•rf» I V “3 .lOMiw. If 1 1^1 !Miyf !i
while using your microwave oven. It's sirriilar to the
interference caused by other sm,a!i appliances and
does not indicate a problem with your oven.
ilSh'
Your new appliance is a well
designed and engineered product.
Before it left the factory, it went
tnrOLigh rigorous tests, just to
OMrcs. if a o oo
JIICAiVV^ OlwJiW It VffUlO C4C»
possible. And you have a warranty
to protect you against any manu
facturing defects during the early
period of your appliance’s life.
Now you can have the same
trouble-free and surprise-free
service beyond the warranty
period. You can buy a General
Electric Service Contract. For one
iow fee. . .usually just pennies a
day. . .General Electric will take
care of any repairs your appliance
needs—both parts and labor. You
are protected for the length of
your contract. Even when costs
go up, you pay nothing more.
Want mors information? There’s
no obiigatlon. You can get infor
mation on Service Contracts any
time. Just write your name and
address, date of installation, and
the model and serial number of
your appliance and send to:
Manager, Service Contracts
General Electric Company
WCE-315
Appliance Park
Louisville, Kentucky 40225
in many cities, there’s a General
Electric Factory Service Center.
Call, and a radio-dispatched truck
will come to your home by
an nn in t-
ment—morning or afternoon.
Charge the work, if you like. Ail
the centers accept both Master
Card and Visa cards.
Check the White Pages for
“GENERAL ELECTRIC COMPANY”
o7“GENERAL ELECTRIC
FACTORY SERVICE.”
Or look for General Electric fran
chised Customer Care® servicers.
You’ll find them in the Yellow
Pages under “GENERAL ELECTRIC
CUSTOMER CARE® SERVICE” or
“GENERAL ELECTRIC—HOTPOINT
CUSTOMER CARE® SERVICE.”
if you rieed service literature,
parts lists, parts or accessories,
W W I i tUVy I. \y I t CKWXWiy V I
Centers, a franchised Customer
Care® servicer or your dealer.
if you are dissatisfied wit^s the
service you received, here are
three steps you should follow:
First, contact the people who
serviced your appliance. Explain
why you are dissatisfied. In most
cases, this Vi/iii soive the problem.
Next, if you are still dissatisfied,
write ail the details—including
your phone number—to:
Manager, Consumer Relations
General Electric Company
WCE-312
Appliance Park
L.uuii)vmt?, r\t?muur\y
Fmstly, if your problem is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
This panel, known as MACAP, is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and
advise the industry of ways to im
prove customer serviee. Because
^У1AP.AP it; froo nf inHiic+rx/ rr^ntrnl
.w, .. .w w. .. .x..s..w<.. jr
and influence, it is able to make
impartial recommendations and
consider each case individually.
YOÜR GENERAL ELECTRIC MICROWAVE OVEN/RANGE
WARRANTY—=—
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period
ШШТ IS COVERED
WHAT IS NOT COVERED
FULL OI^E-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
V.^1 Idi pOti LO »f M t
your home to repair or replace any
part of the microwave oven/range
that fails because of a manufac
turing defect.
LiySTED ADDiTiONAL
FOUR-YEAR WARRANTY
For the second through fifth year
from date of original purchase.
We will provide, free of charge, a
replacement magnetron tube if the
magnetron tube fails because of a
manufacturing defect. You pay for
the service trip to your home and
SGrViCG isbor ChsryGS.
® Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any guestions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free;
The GE Answer Center'“
800.626.2000
consumér information service
@ Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, exhausting
This warranty is extended to the
originai purchaser and any succeed
ing owner for products purchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician’s
travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our franchised Customer Care®
servicers during normal working
hours. Check the White Pages for
GENERAL ELECTRIC COMPANY
or GENERAL ELECTRIC FACTORY
SERVICE. Look in the Yellow
Pages for GENERAL ELECTRIC
CUSTOMER CARE® SERVICE or
GENERAL ELECTRiC-HOTPOiNT
CUSTOMER CARE® SERVICE.
® Replacement of house fuses
or resetting of circuit breakers.
® Failure of the product If it is
UOCIV) IV./f U ICU I no
purpose or used commercially.
® Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTOR IS NOT RESPON
SIBLE FOR CONSEQUENTIAL
К
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.
^anager—Consymer Affairs, Genera! Electric Company, Appliance Park, Louisville, KY 40225
^ari No. 862A725 P70
Pub. No. 49-4545
9/82
Warrantor: General Electric Company
If further help Is needed concerning this warranty, contact:
P C a..
P ih ii?l
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