GE JE3A Use and Care Manual

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Page 1

‘Use arid

”Care

Cooking

Gtiide

‘

Contents

Adapter Plugs Aluminum Foil 4

Appliance Registration Care and Cleaning

Consumer Services Control Panel

Cooking Cooking Guide

Defrosting

Defrosting Guide Extension Cords

Features 6 Glass Cooking

Glossary of Microwve Terms 9

Tmy

15-21

13,14

6,22

Mini-Compact

Grounding Instructions Heating or Reheating Guide 11, 12

Micromve

Microwaving Tips Model and Serial Numbers

6 7

Precautions Problem Solver

Safety Instructions Timer

Warranty

GE Answer

800.626.2000

Cookwme

Center@

Microwave

Guide 10

3 2

2-5

2-5 6-8

Back Cover

Oven

ModelJE3A

GE Appliances

Microwave power output

of this oven is 525

watb.

Page 2

Help us help you...

Before using your oven,

read this book carefully.

intended to help you operate

and maintain your

oven properly.

Keep it handy

questions.

If you don’t understand something

or need

your phone number):

more help, write (include

Consumer Affairs

GE Appliances

Appliance Park Louisville, KY 40225

Write down the model and

serial

numbers.

You’ll find them on a label inside the oven.

These numbers are also on the Consumer Product Ownership

Registration Card that came with your microwave oven. 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 microwave oven.

Be sure your microwave oven is registered.

It is important that we know the location of your microwave oven should a need occur for adjustments.

Your 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 Consumer Product Ownershi you move, or if you are not the original purchaser, please write to us, stating model and serial

numbers.

Registration Card. If

new microwave

for

answers to your

This appliance must be registered.

Please

be certain that it is.

Write to:

GE Appliances

Range Product Service Appliance Park

Louisville, KY 40225

If you received a damaged oven...

Immediately

builder) that sold you the oven.

contact the dealer (or

Save time and money. Before you request service...

Check the Problem Solver in the

back of this book. It lists causes of

minor operating problems that you

can correct yourself.

All these things are

normal

with your microwave oven.

Steam or

around

Light reflection around door or

vapor escaping from

the door.

outer case.

●

~imming

in blower

operating at power

than high.

“ Dull

Operating.

● Some TV-Radi

might be noticed microwav interference caused by other small appliances and does not indicate a problem with your oven.

oven

sound

light and

may

JeveIs

thumping sound

interference

while

oven. It’s similar to the

change

occur

while

other

while

oven

using your

If you need service...

To obtain service, see the Consumer Services page in the back of this book.

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 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.

are

three

NEXT, if you are still not pleased, write all the details—including

your phone number—to:

Manager, Consumer Relations

GE Appliances

Appliance Park Louisville,

FINALLY, if your problem is still

not

resolved, write:

Major Appliance Consumer

Action 20 North Chicago, IL

KY 40225

Pane] Wacker

Drive

6~606

PRECAUTIONS

TO AVOID

POSSIBLE EXPOSU~

EXCESSIVE

MICROWAVE

ENERGY

(a)

DoNotAttenpttoo@fa(e

oven with

open-door operation can result

harmful

energy. It is important not

or tamper with the safety interlocks.

(b) Do Not Place any object between

the door or allow soil or cleaner residue to accumulat surfaces.

is damaged. It is important that the oven door close properly and that there is no

damage to the:

(1)

door

(2) hinges and latches (broken or

loosened)

(3) door seals and sealing surfaces. (d) The Oven Should Not be

adjusted or repaired by anyone except properly qualified service personnel.

the door

open since

exposure to microwav

the

oven front face and

on sealing

particularly

(bent)

to defeat

fhis

Page 3

Microwaving Tips

~PORTANT

SAFETY

● Make sure all cookware used in

your microwave oven is suitable for microwaving. Most glass

casseroles, cooking dishes, measuring cups, custard cups, pottery or china dinnerware which does not have metallic trim or glaze with a metallic sheen can be used. Some cookware is labeled

“suitable for microwaving.”

If you are not sure if a dish is microwave-safe, use this test:

Place in the oven both the dish you are testing and a glass measuring cup filled with

the measuring cup either in or next to the dish. Microwave high. If the dish heats, it should not be used for microwaving. If the dish remains cool and only the water in the cup heats, then the dish is microwave-safe.

● Paper towels, waxed paper and

plastic wrap can be used to cover dishes in order to retain moisture and prevent spattering. Be sure to vent plastic wrap so steam can escape.

● Some microwaved foods require

stirring, rotating or rearranging.

Check the cooking guide.

● Steam builds up pressure in

foods which are tightly covered by a skin or membrane. Pierce

potatoes, egg yolks and chicken livers to prevent bursting.

safe for use in microwave ovens.

one cup water—set

minute at

INSTRUCTIONS

Read all instructions before using

When using electrical appliances, basic safety precautions should be followed, including the following:

WARNING–To reduce the risk shock, fire,

of burns, electric

i~ury

to persons or exposure to excessive microwave energy:

Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals or vapors in this appliance. This

microwave oven is specifically designed to heat or cook food, and is not intended for laboratory or industrial use.

● Read and follow the specific

“PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY” in this book.

● This appliance must be

grounded. Connect only to properly grounded outlet. See “GROUNDING INSTRUCTIONS.”

● For best operation, plug

this appliance into its own electrical outlet, to prevent

flickering of lights, blowing of fuse or tripping of circuit breaker.

● Do not mount this appliance

over a sink. Install or locate this appliance only in accordance with the provided Installation Instructions.

● Do not cover or block any

openings on the appliance.

● Do not store this appliance

outdoors. Do not use this product near water—for example, in a wet basement, or near a swimming pool.

● Do not immerse power cord

or plug in water.

● Keep power cord away from

heated surfaces.

Do not let power cord hang

over edge of table or counter.

● Do not operate this

appliance if it has a damaged power cord or plug, if it is not working properly, or if it has been damaged or dropped.

● See door surface cleaning

instructions in the Care and Cleaning section(s) of this book.

● This appliance should be

serviced service personnel. Contact

nearest authorized service facility for examination, repair or adjustment.

As with any appliance, close supervision is necessary when used by children.

● To reduce the risk of

the oven cavity: —Remove wire twist-ties from

paper or plastic bags before placing bags in oven.

—Do not

Carefully attend appliance if paper, plastic or other combustible materials are

placed inside the oven to facilitate cooking.

—Do not use recycled paper

produc~. Recycled paper

towels, napkins and waxed paper may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they may

ttis

ody

overeook food.

appliance.

by qualified

fire

dso

ignite.

(continued next page)

Page 4

IMPORTANT SAFETY

INSTRUCTIONS

(continued)

—Do not use your microwave

oven to dry newspapers.

—Do not pop popcorn in your microwave oven unless in a

special microwave popcorn accessory or unless you use

popcorn labeled for use in

microwave ovens.

—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 is done. However, try to avoid operating the oven empty at all times—it saves energy and prolongs the life of the oven.

—Do not overcook potatoes.

They could dehydrate and catch fire, causing damage to your oven.

●

not use the oven for storage

purposes. Do not leave paper

products, cooking utensils or food in the oven when not in use.

● If materials inside oven

should ignite,

keep oven door closed, turn oven off, and disconnect power cord, or shut off power at the fuse or circuit breaker panel.

● Some products such as whole

eggs and sealed

containers—

for example, closed jars-will explode and should not be heated in this microwave oven.

Such use of the microwave oven

could result in injury.

● Avoid heating baby food in

glass jars, even without their lids; especially meat and egg

mixtures.

● Don’t defrost frozen

beverages

in narrow necked bottles (especially carbonated beverages). Even if the container is opened, pressure can build up. This can cause the container to burst, possibly resulting in injury.

● Use metal only as directed in

this book. TV dinners maybe microwaved in foil trays less than 3/4” high; remove top foil cover and return tray to box. When using metal in the microwave oven, keep metal

at least 1 inch away from sides of oven.

● Cookware may become hot

because of heat

transfemed

from the heated food. Pot holders may be needed to handle the cookware.

● Sometimes, the oven floor

can become too hot to touch.

Be careful touching the floor

during and after cooking.

Foods cooked in liquids

(such as pasta) may tend to boil over more rapidly than foods containing less moisture.

Should this occur, refer to the Care and Cleaning section(s) for

instructions on how to clean the

inside of the oven.

● Thermometer—Do not use a

thermometer in food you are microwaving unless the

thermometer is designed or recommended for use in the

microwave oven.

● Plastic cookware—Plastic

cookware designed for

microwave cooking is very useful, but should be used carefully.

Even microwave-safe plastic may not be as tolerant of overcooking conditions as are

glass or ceramic materials and may soften or char if subjected to short periods of overcooking. In longer exposures to overcooking, the food and cookware could ignite. For these reasons: 1) Use microwave-safe plastics only and use them in strict compliance with the cookware manufacturer’s recommendations. 2) Do not subject empty cookware to microwaving. 3) Do not permit children to use plastic cookware without complete supervision.

● When cooking pork, follow

the directions exactly and always cook the meat to an internal temperature of at least

170°F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

● Do not boil eggs in a

microwave oven. Pressure will

up inside egg yolk and

build

will cause it to burst, possibly resulting in injury.

● Foods with unbroken outer

“skin” such as potatoes, sausages, tomatoes, apples, chicken livers and other giblets, and egg yolks (see previous caution) should be pierced to allow steam to escape during cooking.

● Not all plastic wrap is

suitable for use in microwave ovens. Check the package for proper use.

Spontaneous boiling—Under certain special circumstances, liquids may start to boil during or shortly after removal from the microwave oven. To prevent burns from splashing liquid, stir the liquid briefly before removing the container from

the microwave oven.

Page 5

●

~~Boilable”

and tightly closed plastic bags should be slit, pierced or vented as directed by package. If they are not, plastic could burst during or immediately after cooking, possibly resulting in injury. Also, plastic storage containers should be at least

partially uncovered because

they form a tight seal. When cooking with containers tightly covered with plastic wrap, remove covering carefully and direct steam away from hands

and face.

Hot foods and steam can cause burns. Be careful when opening any containers of hot food, including popcorn bags, cooking pouches and boxes. prevent possible injury, direct steam away from hands and face.

cooking pouches

SAVE THESE INSTRUCTIONS

Page 6

Features of Your Microwave Oven

—

!...:;

. .

:.;:.:,

,:,:1

!,.;::::::.;

[:::”i

~j:j;

..,.:,.,,.,)

.,,.

. .

. :..:.:..;.:,

. . . . .

0’”

1. Door Handle.

Door must be securely oven to operate.

2. Door Latch System.

3. Door Screen. Metal screen permits viewing of foods and keeps microwaves confined inside oven.

4. Oven Vent.

Pull to open door.

lat;hed for

07’

“

5. Model and Serial Numbers.

6. Mode Cover. Protects the microwave energy distributing system. Do not remove the cover. You will damage the oven.

7. 15-Minute Timer. Set timer to desired cooking time. Setting the timer starts the oven (when the door is closed).

Glass

Cooking Tray. Tray must

be in place when-using the oven.

Cooking performance

unsatisfactory without the tray in

place. The tray may be removed

for cleaning.

will

Page 7

CooMng

The timer allows you to set the cooking time.

The oven shuts off automatically. To become better acquainted with

time cooking, make a cup of coffee by following the steps below.

Step 1: Fill a cup 2/3 full of water and add 1 teaspoon of instant

coffee and stir to dissolve. Use a cup that has no metal decoration and is microwave safe (refer to Microwaving Tips in the Safety Instructions section). Place cup in oven and close door.

Step 2: Set Timer Control. For coffee, set at may be reset during cooking if needed,

Note: To set timer less than 2 minutes, turn the Timer Control past 2 and then back to the desired time.

Step 3: Open the door when time is up.

17Z

minutes. Timer

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 food wasn’t done. What happened?

A. Since house power varies due to

time or location, most recipes give you a time range to prevent overcooking. Set the oven for minimum time, test the food for doneness, and cook your food a little longer, if necessary.

Q. What happens if I

accidentally operate the microwave oven without food in it?

A. Accidental use for short periods

of time does not damage the magnetron but it is not recommended.

Q. Can I interrupt the cooking

function to check the food? A. Yes.

reset for cooking to resume unless time is remaining on timer.

To resume cooking, simply

the door. The timer must be

Page 8

Defrosting

The speedy thawing of frozen food is one of the great advantages of a microwave oven.

● See your Defrosting Guide for

defrosting help. To become better acquainted with

the defrost function, defrost frozen pork chops by following the steps below.

Step 1: Place package of frozen chops in the oven and close door.

Step

2: Turn Timer Control to one half of the total defrosting time recommended in the Defrosting Guide.

Step 3: When oven turns off, turn package over, close door, and set timer for remaining defrosting time. Chops may need to be separated.

Defrosting Tips

● Foods frozen in paper or plastic

can be defrosted in the package.

● For even defrosting, many foods

need to be broken up or separated part of the way through the defrosting time.

● Family size, prepackaged frozen

dinners can be defrosted and microwaved. If the food is in a

container, transfer it to a

microwave-safe dish.

● Check the Defrosting Guide for

other defrosting tips.

foil

Questions and Answers

Why

don’t the defrosting

times in the Defrosting Guide

seem right for my food? A. These times are averages.

Defrosting time can vary according to the temperature in your freezer. Set your oven for the time indicated in your Defrosting Guide. If your food is still not completely thawed at the end of that time, reset your oven and adjust the time accordingly.

Q. Should all foods be

completely thawed before cooking?

A. Some foods should not be

completely thawed before cooking.

For example, fish cooks so quickly it is better to begin cooking while it is still slightly frozen.

Can I

open the door during

defrosting to check on the progress of my food?

A. Yes.

any time during microwaving. To resume defrosting, close the door. The oven begins operating if time is left on timer. If not, reset timer.

You may open the door at

Page 9

Glossary of Microwave Terms

When adapting recipes for the microwave, it is best to start with a familiar recipe. Knowing how the food should look and taste will help when adapting recipes for microwaving. Foods that require browning or crisp, dry surfaces

will

cook better

conventionally.

● Moist

foods,

such as vegetables, fruits, poultry and

seafood, microwave well.

● Rich foods, such as bar cookies, moist cakes and

candies, are suitable for microwaving because

of their

high fat and sugar content.

“

Reduce conventional cooking time by one-half to

one-

third. Check food after minimum time to avoid overcooking.

● Small amounts of butter or

oil

can be used for

flavoring, but are not needed to prevent sticking.

● Seasonings may need to be reduced. Salt meats and

vegetables after cooking. Covering. In both conventional and microwave

cooking, covers hold in moisture, allow for more even heating and reduce cooking time. Conventionally, partial covering allows excess steam to escape. Venting plastic wrap or covering with wax paper serves the

same purpose when microwaving. Venting. After covering a dish with plastic wrap, you

vent the plastic wrap by turning back one corner so

excess steam can escape. Arranging Food in Oven. In conventional baking, you

position foods, such as cake layers or potatoes, so hot air can flow around them. When microwaving, you arrange foods in a ring, so that all sides are exposed to microwave energy.

Stirring. In range-top cooking, you stir foods up from the bottom to heat them evenly. When microwaving, you stir cooked portions from the outside to the center. Foods that require constant stirring conventionally will need only occasional stirring when microwaving.

Turning Over.

In range-top cooking, you turn over foods, such as hamburgers, so both sides can directly contact the hot pan. When microwaving, turning is often needed during defrosting or when cooking certain foods, such as frozen hamburgers.

Standing Time. In conventional cooking, foods such as roasts or cakes are allowed to stand to finish cooking or to set. Standing time is especially important in microwave cooking. Note that a microwaved cake is not placed on a cooling rack.

Shielding. In a conventional oven, you shield chicken breasts or baked foods to prevent over-browning. When microwaving, you use small strips of

foil

to shield thin parts, such as the tips of wings and legs on poultry, which would cook before larger

parts.,,

Arcing. Sparks caused by too much metal in the microwave oven or metal touching the side of the oven or foil that is not

molded

to food.

Prick Foods to Release Pressure. Steam builds up pressure in foods that are tightly covered by a skin or membrane. Prick foods, such as potatoes (as you do conventionally), egg

yolks

and chicken livers, to

prevent bursting.

Rotating.

Occasionally, repositioning a dish in the oven helps food cook more evenly. To rotate 1/2 turn, turn the dish

until

the side that was to the back of the oven is to the front. To rotate 1/4 turn, turn the dish until the side that was to the back of the oven is to the side.

Basic Microwave Guidelines

Density of Food. In both conventional and microwave

cooking, dense foods, such as potatoes, take longer to cook than light, porous foods, such as rolls, bread or pieces of cake.

Round Shapes. Since microwaves penetrate foods to about one inch from top, bottom and sides, round shapes and rings cook more evenly. Corners receive more energy and may overcook. This may also happen when cooking conventionally.

Delicacy. Foods with a delicate texture, such as custards, are best cooked at lower power settings to avoid toughening.

Natural Moisture of food affects how it cooks. Very moist foods cook attracted to water molecules. Food that is uneven in moisture should be covered or allowed to stand so heat can disperse evenly.

Piece Size. Small pieces cook faster than large ones. Pieces that are similar in size and shape cook more evenly. With large pieces of food, reduce the power setting for even cooking.

Shape of Food. In both types of cooking, thin areas cook faster than thick areas. This can be controlled in microwaving by placing thick pieces near the outside edge and thin pieces in the center.

Starting Temperature. Foods taken from the freezer or refrigerator take longer to cook than foods at room

temperature. Timings in our recipes are based on the temperatures at which you normally store the foods.

Quantity of Food. In both types of cooking, amounts usually take less time than large amounts. This is most apparent in microwave cooking, where time is directly related to the number of servings.

Shelf (on models so equipped). Use the shelf to heat more than one dish at one time. Take the shelf out when you are not using it.

evenly

because microwave energy is

small

Page 10

Microwave Cookware Guide & Microwave Adapting

~Pe

of Cookware

Foil-1ined paper bags and boxes Foil baking trays

Aluminum foil

Metal or partially metal pots, pans, thermometers, skewers and twist ties

Glass jars and bottles

Microwave plastics

Paper or Styrofoam plates and cups

Oven glass and ceramic Dinnerware

Paper towels, paper napkins and wax paper

Microwave Uses

Avoid using. You can use foil trays that are no higher than 3/4-in. (Foil or metal will

reflect microwaves and cause uneven heating.) Arcing can occur if foil is closer than 1 inch to oven walls.

Use for shielding. Do not use. Microwave-safe thermometers and

Generallv. glass iars

baby

foo~ fi jar;,

can be used to warm food

even without lids, because food will heat unevenly. Do not warm foods in narrow-necked bottles because pressure can build up.

Cooking and heating. Heating and serving of foods and beverages. Styrofoam will melt if

food is too hot or if food is cooked for a long time. Cooking and heating. Heating and some cooking. Follow dinnerware manufacturer’s

recommendations. Avoid using dishes with metal trim. Absorbing moisture, and preventing spatters. Heating and serving of

sandwiches or appetizers. Light covering to hold in steam. Do not use paper towels that have synthetic fibers, such as nylon, woven into them. Synthetic fibers may cause the towel to ignite. Avoid using recycled paper.

skewers are available.

However, do not heat

Plastic wrap, cooking bags, boil-in

bags and storage bags Paperboard trays used for frozen

Covering to hold in steam Heating (storage bags).

Cooking and heating.

entrees and dinners

Plastic trays and plates used for frozen

Cooking and heating.

entrees and dinners

Straw, wicker and wood

Warming.

Cookware Tips

● Always check the cookware manufacturer’s

recommendations before using any cookware in the oven.

● Before purchasing cookware or preparing food in

cookware, check its size to make sure it will fit

in the oven.

● For best cooking results select a dish that matches

the size or amount of food being prepared.

(wrap). Cooking (cooking and boil-in bags).

Page 11

Heating or Reheating Guide

Directions below

foods stored in refrigerator or at room temperature. Use microwave-safe cookware.

2. Cover most foods for fastest heating. Exceptions are some

sandwiches, griddle foods and baked items.

Bubblirr~

last to

h;at. Foods h;ated to

palatable results. Adjust temperatures to suit your personal taste, Let foods stand a few minutes before serving.

are for heating or reheating already-cooked

around

edges

of dish is normal. since the center is the

160°F.

165°F.

will provide safe,

4. Be sure foods are heated throughout before serving. Steaming or

bubbling around edges of dish does not necessarily mean food is heated throughout.

If you use a meat thermometer while cooking, make sure it is safe for use in microwave ovens.

Item

Amount

Time

Appetizers

Dips: cream or processed cheese

Pastry bites: small pizzas, egg Saucy: meatballs,

cocktail franks, etc. (1/2 cup per serving)

Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Microwave pastry bites uncovered to retain their crispness.

riblets,

rolls,

etc.

1/2

cup

I cup

2 to 4 servings

to 2 servings

to 4 servings

2fi to 3X min

3 to 5 min. 2 to 4 min. 2 to 4 min.

3 to 5 min.

Bakery Foods

Cake, coffee cake, doughnuts, sweet rolls, nut or fruit bread

Dinner rolls, muffins

Pie: fruit, nut or custard

I slice= l/8 of 9-in. pie 2 slices

(use minimum time for custard) 4 slices

piece

pieces 4 pieces 9-in. cake or

I 2 rolls or

doughnuts

2 4 6

to 8

1 slice

9-in. pie

1/4

1/2

to 1 X min.

1 X to 2 min.

4 to 5 min.

l/4 to

1/2

to 1 min. I to 1 X min.

to 2 min.

1/2

to 1 min.

to I X min.

to 3 min.

5 to 7 min.

min.

Beverages

Cocoa, other milk based (6

OZ./CUp)

(9 oz./cup) Coffee, tea, cider

OZ./CUp)

(9 oz./cup)

Gravies & Sauces

Desserts: chocolate, butterscotch, etc.

Gravies: giblet or creamy

Meat or main dish sauces, such as

spaghetti sauce, etc.

Tip: Cover food to prevent spattering

Griddle Foods

Pancakes, french toast or

Plain, no topping Syrup & butter

Tip:

Do not cover.

waMes:

to 2 cups

1/2 cup

cup

1/2

cup

1/2

cup 1 cup

can (I6 oz.)

2 or 3 pieces 2 or

pieces

3 to 6 min. 5 to 7 min.

I M

to 3 min.

3 to 5 min.

to I X min.

I X to 2fi min.

1 to 2 min. 2 to 3 min.

I X

to 2 min.

3 to 4 min.

4 to 6 min.

1 to I k min.

to I L min.

Page 12

Heating or Reheating Guide

(continued)

Item

Meats and Main Dishes

Chicken pieces

Hamburgers or meatloaf

oz.

per serving)

Hot dogs and sausages

Rice and pasta

(2/3-3/4 cup per serving) Saucy, main dishes: chop

creamed chicken, chili, stew, macaroni cheese, etc. (3/4-1 cup

Steaks, chops, ribs, meat pieces

Thinly-sliced meat

(3 to 4

Topped or mixed with sauce

(2/3-3/4 cup per serving)

Tip: Cover saucy main dishes with plastic of

meat

per

serving)

oz.

per serving)

slices or pieces, rotate dish I/2 turn after half of cooking time.

suey.

spaghetti.

and

wrap,

Cover other

Plate of Leftovers

Meat plus 2 vegetables

Tip: Cover plate of food with wax paper or plastic wrap,

Amount

1 to 2 pieces

to 4 pieces

1 to 2 servings I X to 2 min.

to 4 servings

to 2

to 4

I to 2 servings

1 to 2 servings

to 4 servings

1 can

(16 oz. )

to 2 servings

4 servings

to 2 servings

3 to 4 servings

to 2 servings 4 to 6 min.

to 4 servings

main

dishes and meats with

1 plate

wax paper.

Time

2 to 3 min. 3 to 4 min.

to 3X min.

I to I K min. 1 X to 3 min.

I to

min.

4 to 7 min.

to I 2 min.

6 to

min.

2fi to 4 min.

6 to

rein,

3 to 5

min.

5 to 8 min.

to 12 min.

When heating or reheating 3 to 4 servings

3 to 5 min.

Sandwiches

Meat-cheese filling: with 2 slices of

Moist filling: Sloppy

etc. in bun ( I/3 cup per serving)

Tip: Use paper towel or napkin to cover sandwiches.

Joes,

barbecue,

bread

hzm salad,

soups

Milk-based (6

Water-based (6 oz. per serving)

Tip: Cover soups with wax paper or plastic

oz.

per serving)

wrap.

Vegetables

Large pieces or whole: asparagus spears.

corn on the cob, etc.

Mashed ( 1/2

cup per serving)

Small pieces: peas, beans. corn, etc. (

1/2

cup per serving)

Tip: Cover vegetables

for

most even heating.

I to 2 servings

3 to 4 servings 4 to 6 min.

to 2 servings

3 to 4 servings

I to 2 servings

3 to 4 servings

can

(10 oz. ) 7 to 9 min.

I to 2 servings

3 to 4 servings

I can (10 oz. ) 5 to 6 min.

1 to 2 servings

3 to 4 servings

can (16 oz. )

I to 2 servings

to 4 servings

1 to 2

servings

to 4 servings

1 can

(16 oz. )

2 to 4 min.

2 to 4 min. 4 to 6 min.

4 to 7 min. 9 to 13 min.

2 to 6 min. 6 to 10 min.

1 X

to 3 min.

3 to 6 min.

5 to 6

min.

2 to 4 min.

6 to 8 min.

I to 2X min.

to 3X min.

to 4X min.

Page 13

Defrosting Guide

1. Food packaged in paper or plastic may be defrosted without 3. Be sure large meats are completely defrosted before cooking.

unwrapping. If food is foil wrapped, remove foil and place food in cooking dish for defrosting,

2. After first half of defrosting time, unwrap package and food. Turn food over, if necessary; break apart or separate food if possible. Shield any warm areas with small pieces of foil.

check

First Half Second Half

Food

Time, Min. Time, Min.

Breads, Cakes

Bread, buns or rolls

to 16 OZ.)

Cake, frosted, 2 to 3 layer (I7 oz.)

Cake, plain, I layer Cheesecake, plain or

fruit-topped (I7 to 19 oz.) Coffee cakes

( I

14X

oz.)

Cream or custard pie (I4 oz.)

Crunch cakes & cupcakes Doughnuts

or 2)

(4 to 6)

French toast (2 slices) Fruit or nut pie Pound cake ( I I X oz.)

Sweet rolls

(8X

12 OZ.)

(8 in. )

2 to

2 to 3

to 6

6 to

I to 2 I to 2

1/2

3/4

each

1/2

to 2

2 7 to 9 2 to 4 2 to 3

to 2

none none

none

to 2

none none

2 to 3

When defrosted,

still slightly icy, return to microwave oven very briefly, or let

food should be cool but softened in all areas. If

stand a few minutes.

Comments

Remove metal twist tie. Turn over after first

Let stand 5 to 10 minutes before serving.

Let stand 5 minutes before

Reposition after first half of time. Let stand 5 minutes before serving.

Rearrange after first half of time.

Turn over after first

Let stand 5 minutes before serving. Rearrange after first half of time.

serving.

half of time.

half of time

(

Fish & Seafood

Fillets:

Pre-packaged (1 lb.) Freshly frozen ( I lb,)

Shellfish, blocks:

Crab meat (6-02. package)

Oysters (12-02. can) Scallops ( l-lb. package)

Shellfish, large:

Crab legs, (8 to 10

Lobster tails, 1 to 2 (6

Shellfish,

(1 lb.)

Steaks (6 to 12 oz.) Whole fish (8 to

OZ.)

9 OZ.)

small

to 2

pieces

oz.)

4 to 5 4 to 5

4 to 6 4 to 6

2 to 3

3 to 4 3 to 4

3 to 4

2 to 3

5 to 7 5 to 7

4 to 6 4 to 6

2 to 3

to 4

none

to 4

Place unopened package in oven. (If fish is frozen in water, cooking dish. ) Turn package over after first half of time. After second half of time, hold under cold water to separate.

Place block in casserole. Turn over and break up with fork after first half of time.

Place block in casserole. Break up with fork after first half of time.

Place block in casserole. Turn over and breakup after first half of time.

Arrange in cooking dish with light-underside-up. Turn over after first half of time.

Arrange in cooking dish, with meaty-side-down. Turn over after

first half of time, Spread shellfish in single layer in baking dish. Rearrange pieces

after first half of time.

Let stand a few minutes to finish defrosting.

Place fish in cooking dish. Turn over after first half of time. After second half of time, rinse cavity with cold water to complete

defrosting.

place in

Page 14

Defrosting Guide

First Half Second Half

Food

Fruit

Fresh (10 to 16 oz.)

Plastic pouch—1 to 2 (

10-oz.

package)

Meat

Bacon (1 lb.) Franks ( 1

Ground: beef & pork

( 1 lb. ) (2 Ibs.)

(5 Ibs.)

Roast:

to 4 Ibs.)

Roast,

to 4

Sausage,

( l-lb. tray) ( I -lb. roll)

Sausage,

(1 to 1X Ibs.) Sausage, patties

(12-oz.

Spareribs,

(2 to 3 Ibs.)

Steaks, chops & cutlets

lb.)

beef,

lamb,

pork

lbs,

)

bulk

links

package)

pork

veal

Time, Min. Time, Min.

2 to

to 10 per lb.

6 to

2 to 4

to 5 per lb.

(continued)

2 to

I to 3

per lb.

2 to

3 to 4

6 to 7

per lb.

2 to 3

per

lb.

Comments

to 4 Place package in oven. Flex package once.

2 to 3 per lb.

2 to 3

3 to 4 6 to

12 to

8 to 10 per lb.

4 to 6 per lb.

2 to 4 3 to 4

2 to 3

2 to 4 per lb.

3 to 5 per lb.

Place package in oven. Remove foil or metal. After minimum time, break up with fork. Repeat

Place unopened package in oven. Let stand 5 minutes after defrosting. Place unopened package in oven. Microwave just until franks can be

separated. Let stand 5 minutes, if necessary, to complete defrosting.

Turn meat over after first half of time. Turn meat over after first half of time. Scrape off softened meat after second half of time. Set aside. Break up remaining block and microwave 1 to 2 minutes more.

Turn meat over after first half of time. Scrape off softened meat

after second half of time. Set aside. Microwave 6 to 8 minutes more. Scrape and set aside. Break up remaining block and microwave 3 to 5 minutes more.

Place unwrapped roast in cooking dish. Turn roast over after first half of time. Defrost for second half of time. Let stand for 30 minutes to I hour in refrigerator.

Turn over after first half of time. Let stand 5 minutes. Turn over after first half of time. Let stand

Rotate package 1/4 turn after first half of time. Let stand 5 minutes.

Turn over and separate after first half of time. Remove patties as they thaw.

Place unwrapped ribs in cooking dish. Turn over after first half of time. After second half of time, separate pieces with table knife. Let stand to complete defrosting.

Place unwrapped meat in cooking dish. Turn over after first half of

time and shield warm areas with foil. After second half of time,

separate pieces with table knife. Let stand to complete defrosting.

if necessary.

minutes.

Poultry

Chicken, broiler-fryer,

Cut Up (~~~

Chicken, whole

(2X

Cornish

Duckling 4 to 6

~rkey

to 3 Ibs. )

hen

breast (4 to 6 Ibs. )

9 to 11

5 to 6 per

4 to 5 per lb.

lb.

per lb.

9 to 1 I

to 15

5 per

lb.

4 to

per lb. Place unwrapped duckling in oven. Turn over after first half of

4 to 5 per lb.

Place wrapped chicken in dish. Unwrap and turn over after first half of time. After second half of time, separate pieces and place in cooking dish. Microwave 2 to 4 minutes more, if necessary. Let

stand a few minutes to finish defrosting.

dish.

Place wrapped chicken in turn chicken over. Shield warm areas with foil. To complete

defrosting, run cool water in cavity until giblets can be removed.

Place unwrapped hen in oven breast-side-up. Turn over after first half of time. Run cool water in cavity until giblets can be removed.

time. Shield warm areas with foil. Run cool water in cavity until

giblets can be removed.

Place unwrapped breast in microwave-safe dish breast-side-down. After first half of time, turn breast-side-up and shield warm areas with foil. Defrost for second half of

refrigerator to complete defrosting.

After first half of time, unwrap and

time.

Let stand 1 to 2 hours in

Page 15

Cooking Guide

Breads

Crust on breads will be soft and the outsides will not brown.

If desired, sprinkle top of batter with cinnamon-sugar mixture,

chopped nuts or other topping for brown color. To increase

brown color on upside down breads, line dish before microwaving

with brown sugar-caramel mixture or savory topping,

crushed, canned, French-fried onion rings.

such as

Food

Coffee cakes 8-in. round dish Corn bread

ffIns

Muffin) muffin cups (2 to 4 Muffins)

to 6 Muffins)

Quick breads,

from a mix

*If tube dish is unavailable, microwave in 8-in. round dish with drinking glass

Container

9-in. tube

dish*

Paper-lined

(Do not use 1 to 2X min. foil liners. )

to 9-in. tube

dish*

Cover

Time

9 to I I min.

1 I

min.

1 to 1 Y, min.

2Z to

min.

to I 2 min.

placed

Comments

Place batter in greased dish. Sprinkle cooking dish with finely

chopped, canned, French-fried onions before microwaving. Turn out of pan upside down to serve.

Use microwave-safe homemade down hot may be done before others. Remove as they we done, and continue cooking remaining

When

center will come out clean. Let stand 15

minutes before turning out of dish. Cool.

open-end-up in center.

mufiin

container or

mutin cups, made by cutting

drink

paper cups. Some

muff]ns

a few seconds

done, toothpick inserted near

muf]ns

mufiins

longer.

Cakes and Desserts

1. Always use microwave-safe cookware. 4. Cool cake in dish set directly on heat-proof surface or wooden

2. Before adding measured amount of batter, grease dishes or line

tbem with wax paper. (Do not flour. )

3. Cakes are done center comes out

when toothpick

clean.

or long skewer inserted into

board 10 to 15 minutes before inverting.

5. Crust on cakes will be soft. [f cake is to be frosted, refrigerate cake for an hour to firm exterior surface.

6. Chiffon and angel food cakes are not recommended for microwaving.

Food

Baked apples or pears

Bar cookies

Commercial mix 18 to 20 Oz.

Cupcakes—(6)

Pineapple upside down cake

Container

Microwave-safe dish or casserole

S-in.

round

baking dish 8-in, round dish

Paper-lined

cupcaker

8-in. round dish

Cover

Lid

plastic wrap per piece

Time

2 to 4 min.

min

5 to 7 min.

to 4 min. When cooking several cupcakes, some

10 to I 2 min.

min.

Comments

Pierce fruit or peel to prevent bursting. Core and fill center of apple with 2 tablespoons sugar, I teaspoon butter and

1/8

teaspoon cinnamon. Add 2

tablespoons water for each piece of fruit. Grease dish before adding batter. Cut

when cool.

Grease dish before adding batter. Let

stand 5 to 10 minutes to cool before inverting,

will be done before others. Remove cupcakes

cooking

When done, toothpick inserted in center comes out clean. Invert cake onto plate:

let dish stand over

they

are

the rest a few seconds longer.

done and continue

cake

a few minutes.

Page 16

Cooking Guide

(continued)

Candies

Always

use microwave-safe cookware.

chocolate in paper wrappers seam side up, or place chocolate in paper bowl to melt.

For easy clean-up, melt

Candies which are boiled

container carefully.

become very hot; handle cooking

Food

Caramel apples 2-cup measure No

Chocolate bark 1

Marshmallow crisp Large glass

S’Mores

Container

I-qt.

casserole

X-qt.

casserole

or bowl

bowl

Paper napkin or No

paper plate

Cover

Yes

Cereal and Rice

1. Always use microwave-safe cookware.

2. For minute rice, use the same amount of water needed for conventional boiling. Add regular amount of salt.

3. Cover rice while microwaving. When using plastic wrap, turn back one corner to

vent.

Time Comments

14-oz.

2 to 3 min.

2 to 2X min.

min. to

melt butter,

to 3fi min.

melt

marshmallows

to 25 Cover graham cracker with chocolate

seconds

4. Stir or rearrange after half

5. Microwave time and conventional boiling time are about the same.

Unwrap half of a caramels into measuring

tablespoon water. Microwave, stirring every minute. Dip 4 apples into mixture.

Place 12 oz. semi-sweet chocolate

container. Microwave to melt. Add whole toasted almonds. Spread over wax paper on cookie sheet. Chill until

In large glass bowl, melt Add

10-oz.

package marshmallows, cover with wax paper and microwave to melt. Stir in 5 cups crispy rice cereal. Press firmly into buttered 2-qt. oblong glass dish.

and marshmallow.

of cooking time.

package of

cup. Add I

1/4

cup butter.

pieces in

cup

firm.

Food

Oatmeal,

old

fashioned

Note: To microwave single-serving packet of instant oatmeal, follow package directions for amount of water and microwave at High for 1/2 to

Rice, minute 2-qt. casserole ( 1 x cups)

Container

I-qt.

casserole No

or bowl

Cover

minute.

Lid or plastic wrap

Time

3 to 5 min.

per serving

to 7 min.

Commen@

Increase casserole size for more than one

serving. Increase time about for each additional serving you are cooking. Stir after half of cooking time.

Add

k cups water. Stir after 4 minutes.

I Y,

minutes

Page 17

Cheese and Eggs

1. Eggs may be prepared many ways in the microwave oven. Always

pierce whole yolks before microwaving to prevent bursting.

2. Never cook eggs in the shell. Do not reheat hard cooked eggs in the shell. They will explode.

3. Cook eggs just until set. They are delicate and will toughen if overcooked.

Food

Container

Cheese

Fondue

2-qt.

casserole

Eggs

Basic Eggs

Omelet

Poached eggs

(4 maximum)

Quiche 9-in, pie plate No Scrambled

Buttered

custard cup 9-in. pie plate

fi-qt.

casserole

Glass

measuring cup

or casserole,

Cover Time

Cover or To make plastic wrap

Plastic wrap

Casserole

cover

sauce

5 to 7 min. 6 to 8 min.

I to I

per egg bursting. Melt butter Sprinkle cheese over omelet. Microwave

min.

7 to 9 min. melted. 6 to 8 min.

Boil 2 cups water.

[/2

to I X min.

per

egg

8 to 10 min.

314

to I x

min. per egg

min.

Comments

Make Basic White Sauce, substituting

wine for milk. Add cheese and microwave at High for 6 to 8 minutes, whisking every 2 minutes.

Puncture membrane of yolk to prevent

1/2 to 1 minute until cheese is slightly

Heat 2 cups hot tap water 5 to 6 minutes on High, Break eggs onto plate, puncture membrane. Swirl boiling water with spoon,

slip

in eggs gently. Cover. Microwave at High Let stand in water a few minutes.

Pour filling into precooked shell,

Scramble eggs

tablespoon milk per egg. Place in oven and microwave for portions from the outside to the center. Let stand 1 or 2 minutes to

1/2

to 1 min. per egg.

with I teaspoon butter and I

hdf

of total time. Stir set

tinish

cooking.

Fish and Seafood

1. Fish is done when it flakes easily when tested with a fork. Center 2. Cook fish with or without sauce. A tight cover steams fish. Use a

may still be slightly translucent, but will continue cooking as fish lighter cover of wax paper or paper towel for less steaming. stands a few minutes after cooking. 3. Do not overcook fish. Check at minimum time.

Food

Fillets or steaks

(1 lb.)

Shrimp—1 lb.

(peeled)

Shrimp—1 lb.

(unpeeled)

Container Cover Time

Round dish Wax paper or 5 to 7 min.

Pie plate Plastic wrap

2-qt.

casserole

plastic wrap

Lid or

plastic wrap

4 to 7 min.

Comments

Microwave until fish flakes easily. Turn steaks over after half of cooking time.

Brush with garlic butter before cooking.

Rearrange after 4 minutes. Place

shrimp in casserole. Add 2

hottest tap water. Cover. Stir after 5 minutes.

cups

Page 18

Cooking Guide

(continued)

Gravies & Sauces

Cover thick, chunky sauces to prevent spattering.

2. Whisk sauces vigorously with wire whisk once or twice while microwaving.

3. Vary basic white sauce by adding cheese, egg yolks, cream, wine or herbs.

Food Container

Gravies and sauces thickened with

flour or cornstarch

(1 cup)

Melted butter sauces, clarified

butter (1/2

Thick spaghetti, barbecue or

sweetisour sauces

cups)

Thin, liquid sauces

(Au jus, clam, etc.) ( I cup)

cup)

Casserole

Glass measure No

Casserole

Cover

Yes

Time Comments

5 to 8 min.

I to 2 min.

5 to 7 min.

6 to 8 min.

Meats

1. Always

2. After enclosing roast in cooking bag, place in microwave-safe

use a cooking bag when cooking beef, lamb, pork or veal

roasts. See package instructions for proper use of cooking bag. dish.

Time

Food Container Cover (or Internal Temp.)

Beef

Ground,

(for casseroles or soup) (1 lb.) (I%

Meatballs (1 lb.) (2 lb.)

Meatloaf

(Round

Patties (4 patties

I to 2 patties

to 4 patties

Pot roasts

(Up to

Tender roasts (rib,

high quality rump, sirloin tip)

Ibs.)

crumbled

loaf>

per lb.)

Ibs.

)

Casserole

Round dish

Pie plate

Ceramic dinner plate

Pie plate

Wax paper or plastic wrap

Plastic wrap

Wax paper

Cooking bag

5 to 7 min. 7 to 9 min.

6 to 8 min. 9 to 12 min.

26 to 29 min.

2 to 4 min. 5 to 7 min.

22 to 25 min. per lb.

Rare Medium 13 to 16 160° Well

3. Allow about 10 minutes standing time for most roasts before carving.

If you use a meat thermometer while cooking, make sure it is safe for use in microwave ovens.

Minutes Internal

per

lb.

16 to

Temp.

140° 1700

Microwave fat,

melt and blend. Whisk in liquid and finish cooking. Increase time I to 2 minutes per additional cup of sauce.

Microwave butter just to melting. For clarified butter, bring to boiling then let stand until layers separate. Pour off and use clear, top layer.

Prepare as directed in recipe. Microwave, stirring after half of cooking time. Let stand 5 to 10 minutes to develop flavor.

Add flour-water mixture to heated ingredients. Stir well and microwave to finish.

flour and salt together to

Comments

Stir after half of cooking time. Add sauce or casserole ingredients and finish. To cook frozen block, microwave 10 to minutes, breaking up and stirring every 5 minutes. Let stand 5 minutes.

Arrange 3/4 to I in. apart in circle around edge of dish.

Make a well between the edge of meat mixture and dish to eliminate spill-over of juices during cooking. Let stand 10 minutes after cooking.

Cover with wax paper or cook uncovered and turn patties over. If desired add

browning sauce.

Add

1/2

cup water to cooking bag. Turn over after half of time. Add vegetables if desired after half of cooking time. Recover and finish.

Turn roasts over after half of cooking time. Let meat stand 10 minutes before carving.

Page 19

Meats

Food

Lamb

Roast, leg or shoulder

Chops & cutlets

(1 in. thick) 4 chops

Pork

Bacon Microwave-

(per slice) safe plate

Canadian bacon

2 slices 4

slices

Ham,

precooked:

canned

Container Cover

Pie plate

Round dish No

Microwave-

safe cookware

Pie plate

Cooking bag

Paper towel

Wax paper

Cooking bag

Time

(or Internal Temp.) Comments

Minutm

per lb.

Medium ]8 to22 Well

8 to 10 min.

3/4 to 1 min.

I to I X min.

2 to

2fi to 3 min.

15 to 19 min.

per lb.

24 to 28

min.

Internal

Temp.

160°

170°

Place roast fat-side-down in microwavesafe dish. Turn over after half of cooking time. Let roast stand 10 minutes before carving.

Brush

chops lightly with oil. Turn meat

over after half of cooking time.

Arrange in single layer on paper towels.

Cover with a paper towel.

Arrange in single

Place fat-side-down in dish. Turn ham

over after half of cooking time.

layer.

Ham, slices & steaks Round dish

(1 to 2 in. thick)

Pork chops: 3/4

Pork roast

Pork sausage

raw (link)

Pork

sausage

raw (1/2 lb.: 4 patties) safe cookware

in.

Microwave-

safe cookware

Pie plate

Microwave-

safe cookware

Microwave-

Veal

See

Chops

Roast

(shoulder)

lamb

above.

2-qt.

oblong

dish per lb.

chops

Wax paper

Plastic wrap

Cooking bag

Wax paper

Cooking bag 18 to 22 min.

to 27 min.

5 to 18 min. 8 to 20 min.

5 to 18 min.

per lb.

to I X min.

per link

5 to 7 min.

Turn over after 10 minutes.

Brush with barbecue sauce or browning agent, if desired. Turn over after half of cooking time. Let stand covered 5 to 10 minutes before serving.

Turn roast over after half of cooking time. Microwave to an internal temperature of

Arrange in single layer. If cooking 6 or more links, rearrange after half of cooking time.

Arrange in single layer. Turn over after half of cooking time.

Place roast fat- or cut-side-down. Turn over after half of cooking time. Let roast stand

10 minutes before carving.

170°F.

Slice

thinly.

Page 20

Cooking Guide

Poultry

(continued)

you

use a meat thermometer while cooking, make sure it is

safe

for

I I

use in microwave

o“{ens.

Food Container Cover

Time

Comments

Chicken

Pieces Plate or round

dish

Whole

(unstuffed) per lb. (stuffed) Round dish Cooking bag I 7 to 20 min.

Round dish

Wax paper 2 to 2X min.

per piece

Cooking

bag

10 to I 2 min.

per lb. temp. Let stand 5 to 1 () minutes.

Arrange in single layer in cooking dish so thickest meaty pieces edges

of dish. Turn pieces over and

rearrange after half of cooking time.

Slit

bag

near

closure to vent. Close securely with plastic tie. Cook breast- side-down. Turn over after half of cooking time. Cook to

Cornish Hens

Halves

Whole (stuffed

or unstuffed) per lb.

Round dish

Wax paper

11 to I 3 min.

per lb.

9 to I I min.

Arrange skin-side-up in dish, on bed of stuffing, if desired.

Place breast-side-down

over after half of cooking time. Shield tips of wings and legs with

Vegetables

1. Always use microwave-safe cookware.

2. Salt vegetables after cooking. Salting before cooking may cause darkening and dehydration of surface.

3. Arrange vegetables, such as asparagus, with the thickest pieces to the outside of the dish, 6. For more even heating, stir or rearrange vegetables

4. Cover vegetables when cooking. If using plastic wrap, turn back one corner to vent.

5. Larger vegetable pieces will take longer to cook than smaller pieces.

during cooking.

are

to outside

190°F.

internal

in dish. Turn

foil,

Vegetable

AsQaragus

(fresh cut) (fresh spears) (frozen spears)

Beans

(fresh green) (frozen green) (frozen lima)

Beets

(fresh, whole)

Broccoli

(fresh cut) (fresh spears) (frozen, chopped)

(frozen spears)

Amount

[ lb.

CUPS) CUt

into I - to 2-in. pieces

1 lb.

10-oz.

package

I lb. cut in half 10-oz. package 10-oz. package

1 bunch

(1X to 1 X

I bunch

(1X to I X

10-oz. package 10-oz. package

Ibs.) lbs.)

Time

5 to 9 min. 6 to 10 min. 6 to 10 min.

12 to 15 min. 7 to 9 min. 9 to I I min.

25 to 30 min.

I I to 13 min.

12 to I 5 min.

6 to 8 min. 7 to 9 min.

Comments

In 2-qt. casserole, place 1/4 cup water. In 2-qt. casserole, place 1/4 cup water. In

I-qt.

casserole.

In I

fi-qt.

In I -qt. casserole, place 2 tablespoons water.

In I -qt. casserole, place

In IX- or 2-qt. casserole, place

In 2-qt. casserole, place 1/4 cup water. In 2-qt. oblong glass baking dish, place

1/4

In I -qt. casserole, In I -qt. casserole, place 3 tablespoons water.

casserole, place

cup water,

1/2

cup water.

1/4

cup water.

1/2

cup water

Page 21

Vegetables

Vegetable

Cabbage

(fresh wedges)

Carrots

(fresh, sliced) (frozen)

Cauliflower

(flowerets)

(fresh, whole) (frozen)

Corn

(frozen kernel)

Corn on the cob

(fresh)

(frozen)

Mixed vegetables

(frozen)

Peas

(fresh, shelled) (frozen)

Amount

medium head

(about 2

1 lb. 10-oz, package

1 medium head

10-oz.

10-oz. package 6 to 8 min.

2 to 4 ears

10-oz. package

Ibs.)

medium head

package

to 4 ears

ear

Ibs.

unshelled

Time

I I

to I 3 min.

to 14 min.

10fi

min.

8 to

13 to

to 11 min.

4 to 5 min.

per ear 7 to 8 min.

4 to 5 min.

per ear 8 to 10 min.

10 to 11 min.

5 to 7 min.

min.

Comments

In a 2-qt. casserole, place l/4

1 fi-qt.

In In I -qt. casserole, place 2 tablespoons water.

In 1 In 2-qt. casserole, place In I -qt. casserole, place 2 tablespoons water.

In 1 -qt. casserole, place 2 tablespoons water

In a round baking dish or pie is in husk, use no water; if corn has been husked, add

Place in a round glass baking dish.

In In I -qt. casserole, place 2 tablespoons water.

casserole, place

X-qt.

casserole, place l/2 cup water.

1/4

cup water. Rearrange after half of time.

I-qt.

casserole, place 3 tablespoons water.

I-qt.

casserole, place

cup water.

1/4

cup water.

1/2

cup water.

plate, place corn. If corn

1/4

cup water.

Potatoes

(fresh, cubed, white)

(fresh, whole, sweet

or white)

Spinach

(fresh) (frozen, chopped and lea~ 10-oz. package

Squash

(fresh, summer and yellow) I (winter, acorn or butternut) I squash

4 potatoes (6 to 8 oz. each) (6 to 8 oz. each)

10 to

OZ.

lb.

sliced

(about

lb.)

min.

12 to

3 to 4 min. per potato

7 to 9 min. 8 to 10 min.

7 to 10 min.

to 13 min.

Peel and cut into with

1/2

cup water. Stir after half of time. Pierce with cooking fork. Place on paper towel on turntable, I-inch apart in circular arrangement. Let stand 5 minutes.

In 2-qt. casserole, place washed spinach. In

-qt. casserole, place 3 tablespoons water.

fi-qt.

In I Cut in half and remove fibrous membranes. round glass baking dish, place squash cut-side-down. Turn cut-side-up after half of

casserole, place l/4 cup water.

l-in. cubes. Place in 2-qt. casserole

8-in.

time.

Page 22

Care and Cleaning

Your new microwave oven is a valuable appliance. Protect it from misuse by following these rules:

● Keep your oven

sweet-smelling. Opening the oven door a few minutes after cooking helps air out the inside. An occasional thorough wiping with a solution of baking soda and water keeps the inside fresh.

● Don’t use sharp-edged utensils

with your oven. The inside and outside oven walls can be scratched and the control panel can be damaged.

BE CERTAIN POWER IS OFF BEFORE CLEANING ANY PART OF THIS OVEN.

clean

and

How to Clean the Inside

Walls, floor and mode cover.

Some spatters can be removed with a paper towel, while others may require a damp cloth. Remove greasy spatters with a sudsy cloth, then rinse with a damp cloth.

Do not use abrasive cleaners on

oven

walls.

NEVER USE A COMMERCIAL OVEN CLEANER ON ANY PART OF YOUR MICROWAVE OVEN.

Door (inside). Window: Wipe up spatters daily and wash when soiled with a damp cloth. Rinse thoroughly and dry.

Metal and plastic parts on door: Wipe frequently with a damp cloth to remove all soil. DO NOT USE ABRASIVES, SUCH AS CLEANING POWDERS OR STEEL AND PLASTIC PADS. THEY WILL MAR THE SURFACE.

Glass cooking tray.

is necessary to remove the cooking tray for cleaning of the tray or oven. To prevent breakage, do not place tray into water just after cooking. Wash it carefully in warm, sudsy water or in the dishwasher. The tray can be broken if dropped.

Remember, do not operate the oven

without the cooking tray in

Special note when using Brown ‘N Sear dish: If grease is

present, high heat generated on bottom of a Brown ‘N Sear dish may cause the grease to burn onto the oven floor. This may be removed with a cleanser such as Bon

Ami[’

brand cleanser.

After using Bon cleanser, rinse and dry thoroughly, following instructions on can. Do not use Bon on the painted surfaces such as the walls. It may scratch the paint.

Ami”)

Occasionally it

place.

Ami(’’

brand

brand cleanser

How to Clean the Oubide

Case. Clean the outside of your

oven with soap and a damp cloth,

rinse

with a damp cloth and then dry. Wipe the window clean with a damp cloth. Chrome trim is best wiped with a damp cloth and then with a dry towel.

Control Panel. Wipe with a damp cloth. Dry thoroughly. Do not use cleaning sprays, large amounts of soap and water, abrasives or sharp objects on the panel—they can damage it.

Door Surface. When cleaning surfaces of door and oven that come together on closing the door, use only mild, non-abrasive soaps or detergents applied with a sponge or soft cloth.

Power Cord. If the cord becomes soiled, unplug and wash with a damp cloth. For stubborn spots, sudsy water may be used, but be certain to rinse with a damp cloth and dry thoroughly before plugging cord into outlet.

Page 23

GROU~~G

I I

~STRUCTIONS

This appliance must be grounded. In the event circuit, grounding reduces the risk of electric shock by providing an escape wire This appliance is equipped with power cord having a grounding wire with plug must be plugged into an that is properly installed grounded. (Fig. 1)

of an electrical short

for

the electric current.

grounding plug. The

and

outlet

WARNING–lmProPer

use of the grounding plug canresult in a risk of electric shock.

PREFERRED METHOD

INSURE PROPER

GROUND EXISTS

Fig. 1

Consult a qualified electrician or

service technician if the grounding

instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded.

Where a standard two-prong wall receptacle is encountered, it is your personal responsibility and obligation to have it replaced with a properly grounded three-prong wall receptacle.

Do not under any circumstances cut or remove the third (ground) prong from the power cord.

BEFORE USE

—

Use of Adapter Plugs Usage situations where

appliance’s power cord will be disconnected infrequently.

Because of potential safety hazards

under certain conditions, we

strongly recommend against the use of an adapter plug. However,

if you

still

elect to use an adapter, where local codes permit, a TEMPORARY CONNECTION may be made to a properly grounded two-prong wall receptacle

ada~ter (Fig:

at most local hardware stores.

TEMPORARY METHOD

(ADAPTER PLUGS NOT

PERMl~ED IN CANADA)

ALIGN LARGE PRONGS/SLOTS

,,;

Fig. 2

The larger slot in the adapter must be aligned with the larger slot in the wall receptacle to provide proper polarity in the connection of the power cord.

Caution: Attaching the adapter ground terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house wiring. You should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.

When disconnecting the power cord from the adapter, always hold the adapter with one hand. If this is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO NOT USE the appliance until a proper ground has again been established.

the use of a UL listed

2) which is available

I , -“ ,.-

INSURE PROPER GROUND AND FIRM CONNECTION BEFORE USE

Usage situations where appliance’s power cord will be disconnected frequently.

Do not use an adapter

in these situations because disconnecting of the power cord places undue strain on the adapter and

leads

to eventual failure of the

adapter ground terminal. You

should have the two-prong wall receptacle replaced with a prong (grounding) receptacle by a qualified electrician before using the appliance.

plug

three-

Use of Extension Cords

This microwave oven has a short power-supply cord to reduce the risks of becoming entangled in or tripping over a longer cord. Be very careful if you use an extension cord. Do not drape it over a countertop or table where it can be pulled on by children or tripped over accidentally.

We strongly recommend that you do not use an extension cord. However, if you do, it must be a grounding type 3-wire cord. The marked rating of the extension cord must be equal to or greater than the electrical rating of the microwave oven ( 15 amperes).

If you use an extension cord, the interior light may flicker and the blower sound may vary when the microwave oven is on. Cooking times may be longer, too.

Page 24

~Qu.~ti..~?

PROBLEM POSSIBLE CAUSE

OVEN WILL NOT COME ON

Use

Ttis

Problem Solver

● A fuse in your home may be blown or the circuit breaker tripped. Replace fuse or

reset circuit breaker.

● Make sure 3-prong plug on oven is fully inserted into wall receptacle.

●

Doornot securely closed.

FOODS ARE OVERCOOKED OR amount of foods in oven. Set additional cooking time for completion. UNDERCOOKED

● Steam or vapor escaping from

around the door.

● Light reflection around door or

outer case.

EI~ER

● Cooking times may vary because of starting food temperature, food density or

● Dish was not rotated. turned or stirred. Some dishes reauire

Check Cooking Guide’or recipe for instructions. ‘

All these things are normal with your microwave oven:

● Dimming oven light and change

in blower sound may occur while might be noticed while using your operating at power levels other than high.

● Dull thumping sound while oven

is operating.

● Some TV-Radio interference

mi~rowave

interference caused by other small appliances and does not indicate a problem with your oven.

soeciflc

‘

oven. It’s simil~ to the

instructions.

If you need more help...call, toll free: GE Answer

Center@

/800.626.2000/ consumer information service

Page 25

Notes

Page 26

Notes

Page 27

Wdll

With the purchase

Be There

ofyour

new GE appliance, receive the

assurance that if you ever need information or assistance

from GE, we’ll be there. All you have to do is call–toll-free!

GEAnswer Cente~

80~6262000

In-Home Repair

Serv;ce

80MEXARES

(80W32-273~

(1E

consumer service

will

provide expert

scheduled for

you.

company< you your convenience weekdays, days). Our know your appliance inside so most repairs

one

visit.

at a

time that’s convenient

Many GE (;onsurner Service

)perated locations ofl’er

setwice

today or tomorrow,

9:00

a.m. to

factov-trained

can

professi(mal

repair service,

(7:()() a.m. 10 7:()()

2:00

p.m. Satur-

technicians

and out-

be handled in just

oral

p.m.

Service Contracts

80M2&2224

You

can

have the secure feeling that

(1E

(;onsurner Service will still be there after your warranty expires. Purchase

a C~E

contract while your warranty is still in a

substantial

year contract, you’re assured of future

service at today’s prices.

eff’ect

and you’ll receive

discount. With ‘a

multiple-

Whatever your

majol

appliance,

information”

help. Your call-and your question- will be answered promptly and courteously. And

time. (;E

open 24 hours

Telecommmication

Answer

queslion

(1E

Answer

service is

you

(Ienter’”’

day, 7

Detice for

aboLIt

availahlc to

can call

service is

clays a

week.

tie

Deaf

any

(;enter”’

any

(;E

Pa& andAccessories

80M2G2002

Individu&

appliances can have needed

parts or accessories sent directly their home. The

vides access to over

all GE (;enuine

fully warranted. VISA, and Discover cards are accepted.

User maintenance instructions contained in this dures intended to be performed by

anywer. shotid

vice personnel. exercised, since improper servicing may cause unsafe operation.

qutified

(;E

Renewal Parts

booMet

Other servicing

be referred to

Gution

to service

parts

system

47,000

parts... and

Master(;ard

cover proce-

generdy

qutified

must be

their

pro-

are

ser-

,EH,O. A.A

.-.- =-

.-.,..,

--,.--.,”-”-”.

-.,..-.,”

. . . . . . . .

krCustomem Wdh

Special Needs...

80~6262000

Upon request, GE will provide Braille controls

and a

barrier-free kitchen limited mobility. To obtain these items, free

or speech who have access to a TDD

call

to request

for

a variety

brochure to

of’charge,

Consumers with impaired hearing a-conventional

800-TDD-C,EAC (S60-83.W322j

call 800.626.2000.

information or semice.

of’C~E

appliances,

assist

in planning

for

persons with

tele~pewiter may

Page 28

YOUR GE MICROWAVE OVEN

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

LIMITED 90-DAY WARRANTY

For 90 days from date of original purchase, we will provide, free of

charge, parts and service labor to

any

repair or replace

microwave oven

pan ot the

that fails because

of a manufacturing defect.

LIMITED ADDITIONAL FIVE-YEAR WARRANTY

For five years 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 service labor charges.

For each of the above warranties:

To avoid any trip charges, you must take the microwave oven to a General Electric Center or a General Electric Customer Care

Factoy

(’)

servicer and pick it

Sewice

up following service. In-home

sewice is also available, but you

must pay for the service technician’s travel costs to your home.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for

mainland states, Alaska,

the

ordinay

Hawaii and Washington,

home use in

D.C.

All warranty sewice will be provided by our Factory our authorized Customer

Sewice Centers or by

Care(”

servicers during normal working hours.

Look in the White or Yellow Pages of your telephone

directo~

for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL

ELECTRICHOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

(R)

CARE

SERVICE.

WHAT IS NOT COVERED

●

Sewice trips to your home to teach

you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer CenteP

800.626.2000 consumer information

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

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Part No.

164 D2588P070

Pub. No. 49-8267

sewice

If further help is needed concerning this warranty, write:

Manager<onsumer

●

Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

. Replacement of house fuses or resetting of circuit breakers.

Warrantor: General Electric Company

Affairs, GE Appliances, Louisville, KY 40225

●

Failure of the product if it is used for

other than its intended purpose or

used commercially.

●

Damage to product caused by

accident, fire, floods or acts of God. WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

vay

from state to state.

JE3A

10-91