GE JGHC60GEJ Use and Care Manual

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Page 1

Micmie CookbgCetir

Contents

Aluminum Foil Appliance Registration

Care and Cleaning 19-25 Features

Flooring Under Cooking Center 6 Leveling

Lift-Up Cooktop Lower Oven

Air Adjustment Baking, Baking Guide

Broiling Broiling Guide

Continuous-Cleaning Care 20 Control Settings 13, 14 Surface Cooking

Door Removal Light; Bulb Replacement 13, 23

Lighting Instructions Oven Bottom Removal

Preheating Roasting, Roasting Guide 17

Shelves Thermostat Adjustment

Timer and Clock Vent Duct

6,23 Microwave Oven

2 Control Panel 8

Cooking by Temperature 11

7 Cooking by Time

Defrosting

15, 16 Precautions

18 18 Repair Service

15, 16 Flame Size

13,~z, 25

14 14

Light Bulb Temperature Probe

Microwaving Tips Model and Serial Numbers

Problem Solver

Safety Instructions

Burners, Burner Grates 24, 25 Control Settings

Cookware Tips 12 Drip Pans

Lighting Instructions 12

Warranty

GEAmwer Center@ 8DiM26.2LWD

8-11

11,19

6 2

28,29

2-6

24,25

Back Cover

Model JGHC60GEJ

‘,

GEAppKances

The electric output

of the microwave oven

in this cooking center

is 650 watts.

qq+?a?

Page 2

Help us help you...

PRECAUTIONS

Before using yo:~rcooking center, read this book carefully.

It is intended 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 help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label located

in the burner box under the

cook~op. See page ?.

These numbers are also on the Consumer Product Ownership Registration Card that came with your cooking center. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your cooking center.

Be sure your cooking center is registered.

It is important that we, the manufacturer, know the location of your cooking center 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 Ownership Registration Card. If you move, or

if you are not the original purchaser

please write to us, stating model

and serial numbers. This appliance

must be registered. Please be certain that it is.

Write to: GE Appliances

Range Product Service Appliance Park Louisville, KY40225

If you received a damaged cooking center ...

Immediately contact the dealer

(or builder) that sold you the

cooking center.

Save time and money.

Before you request service ...

check the Problem Solver on pages 28 and 29. It lists causes of minor operating problems that you can

correct yourself.

FOR YOUR SAFETY If you smell gas: ,

1.Openwindows.

2. Don’t touch

electrical switches:

3.Extinguish any open flame.

4. Immediately call

your gassupplier.

*Don’t turn electric switches on or off because sparks may ignite the gas.

FOR YOUR SAFETY

Donot store or use

gasoline or other flammable vaporsand

liquids in the vicinity

of this or anyother

appliance.

TO AVOID POSSIBLE EXPOSURE 7X) EXCESSIVE MICROWA~ ENERGY

(a) Do Not Attempt to operate

this oven with the door open since

open door operation can result in

harmful exposure to microwave

energy. It is important not to

defeat or tamper with the safety

interlocks.

@) DO Not Place any object

between the oven front face and

the door or allow soil or cleaner

residue to accumulate on sealing

surfaces.

if it is damaged. It is palnicu}ar}y

important that the oven door close

properly and that there is no

damage to the:

(1) door (bent) (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.

AU these things are normal

with your microwave oven:

● Steam or vapor escaping from

around the door.

● Light reflection around door or

outer case, c Dimming oven light and change

in blower sound may occur while operating at power levels other than high.

● Dull thumping sound while oven

is operating.

● Some TV-Radio interference

might be noticed while using your microwave oven. It’s similar to the interference caused by other small appliances and does not indicate a problem with your oven.

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Page 3

IMPORT~T SAFETY INSTRUCTIONS

Read all instructions before

IMPORTANT SAFETY NOTICE

The California Safe Drinking Waterand ToxicEnforcement Act requires the Governor of California to publish a list of substancesknownto the state to cause cancer and requires businesses to warn customers ofpotential exposure to such substances.

Gas appliances can cause minor exposureto three of these substances, namely benzene, formaldehydeand soot, caused primarily by the incomplete comiu~$ionof natural gas or LP

fi>]~;~.p:~p+)r Q;;::::,: ~~:::~$. indicated by a bluish rather ;han

a yellowflame, MMminimize incompletecombustion. Exposure to these substances can be minimized further by venting with an open window or using a ventilation fan or hood.

When You Get Your Range

● Wwe the installer show you

the location of the range gas cut-off’valve and how to shut it off if’necessary.

Have your range installed and

p~op@ grounded by a quaiified

instalkr, in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

● Plug your range into a 120-volt

grounded ~ut]et onjycDo not

removethe round grounding prong from the plug. If in doubt about the grounding of the home electrical system,it is your

_& personal r&ponsibW~ and

obligation to have an ungrounded outlet replaced with a properly,grounded three-prong outlet in

using this appliance.

accordance with the hTational Electrical Code. Do not use an extensioncord with this appliance.

● Be sure all packing materials

are removed from the range beforeoperating it, to preventfire or smokedamage should the packingmaterial ignite.

● Be sure your range is correctly

adjusted by a

technician or installer for the type of gas (Natural or LP)

which it is to be used.

can be convertedfor either type of gas. See Installation Instructions.

● This cooking center is

specifically designed to heat or cook food. and is not k:ended for Laboratory or industrial use.

~ After prolonged use of a range, high floor temperatures may result and many floor coverings wili not withstand this kind of use.

rangeovervinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using YourRange

c Don’t ieave children alone or unattended where a range is hot

or in operation. They could be seriously burned.

e Don’t Wow anyonetodimb7

stand or hang on the door, broiler drawer or range top. ‘I’heycould damage the range and eventip it over causing severe personal injury.

* C.4LTT’ION: INTEREST K’) CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPL.4SH OF .4 RANGE–CHILDREN CLI.MBINGON THE RANGE TOREACHITEMS COULD BE

SERIOIJSL}’INJLTRED.

qualified service

Yourrange

Never install the

ITEMS OF

● Let burner grates and other

surfaces cool before touching them or leaving them where chikh-en can reach them.

● Never wear loose fitting or

hanging garments whiIe using the appIiance.

Flammable material could be ignited if brought in contact with flame or hot ovensurfaces and may cause severeburns.

● Never use your appliance for

warming or heating the room.

Prolonged use of the range without adequate ventilation can be hazardous.

● Do not use water on grease

fires. Never pick up a flaming pan. Turn off burner, then smother flaming pan bycovering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if availab]e, with a multi-purpose dry chemical or foam

type fire extinguisher.

QDo

not store flammable

materials in an oven or near the Cooktop.

* Do not let cooking grease or other flammable materials accumulate in or near the range.

*When cooking pork, followthe directionsexactlyand alwayscook the meatto an internaltemperature of at ieast 170°F.This assures that, in the remote possibility that trichina maybe present in the meat, it will be killed and meat will be safe to eat.

Microwave Oven:

Readand followthe specific “PRECAUTIONSTOAVOID POSSIBLEEXPOSURE TO

EXCESSI?~EMICROWAVE

ENERGY” found on page 2. @Seedoor surface cleaning ‘-

instructions on page 19.

{contirzuc’d next Jxlg(’ )

Page 4

IMPORTMT SAFETY INSTRUCTIONS (continued)

● To reduce the risk of fire in

the oven cavity: –Do not overcook food.

Carefhlly attend appliance if paper, plastic or other combustible materials are placed inside the ovento facilitate cooking.

–Remove

paper or plastic bags before placing bags in oven,

—Do not use your microwave

oven to –Do not use recycled paper

wire twist-ties from

dry newspapers.

products. Recycledpaper towels,

napkinsand waxpaper can contain metal flecks which may cause arcing or ignite. Paper products containingnylon or nylon filaments shouldbe avoided, as theymay also ignite.

—Do not pop popeorri in your

microwave oven unless in a special microwavepopcorn accessory or unless you use popcorn labeled for use in microwaveovens.

–Do not overcook potatoes.

They could dehydrateand catch

fire, causing damage to your oven. –Do

not operate the oven while

empty to avoid damage to the oven and the danger of fire. If byaccident the oven shouldrun empty a minute or two, no harm

is done. However,try to avoid operating the ovenempty at all times—itsavesenergy and prolongslife ofthe oven.

● If materials inside the oven

should ignite, keep ovendoor

closed. turn ovenoff, and

disconnect the powercod. or

shut off power at the fuseor

circuit breaker pane}.

● Some products such as whole

eggs and sealed containers-for

example. closed glassjars—may

explodeand should not be heated

inthis oven.

● 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, resulting in injury.

● Use metal only as directed in

cookbook. Foil strips as used on meat roasts are helpful when used as shownin cookbook.

TV dinners maybe microwaved in foil trays less than 3/4”

remove top foil cover and return tray to box. When using metal in microwave oven, keep metal at

least 1 inch away from sides of oven.

● Cooking utensils may become

because of heat transferred

hot

high;

from,the heated food. PothoMers maybe needed to handle the utensil.

QSometimesYthe cooking tray can become too hot to touch. Be

careful touching the cooking tray during and after cooking.

● Foods cooked in liquids (such

as pasta) maytend toboil over more rapidly than foods containing less moisture. Should this occur, refer to page 19for instructions on how to clean the

inside of the oven.

● Thermometer—Do not use a

thermometer in food youare microwavingunless the thermometer is designedor recommended for use in the microwaveoven.

@Remove the temperature probe from the oven when not in use. If you leavethe probe inside.the ovenwithoul inserting it in food or liquid, and turn on microwaveenergjr,it can create electrical arcing in the o~’en.and damage oven vans.

● Plastic utensils—Plastic

utensils designed for microwave

cooking are very useful, but should be used carefully. Even microwaveplastic may not be as tolerant ofovercookingconditions as are glass or ceramic materials andmaysoftenor char if subjected to short periods of overcooking. Inlongerexposurestoovercooking, the food and utensils could ignite. Forthesereasons:1)

Use microwave

plastics only and use them in strict compliance with the utensil manufacturer’srecommendations.

2) Do not subject empty utensils to microwaving.3) Do not permit children to use plastic utensils without complete supervision.

* Boiling eggs is not recommended in a microwave oven. Pressure can build up inside eggyolk and may cause it to burst, resulting in injury.

Foods with unbroken outer

~~skin3’such as potatoes,

sausages. tomatoes, apples, chicken livers and other giblets, and eggyolks (seeprevious caution) should be pierced to allowsteam to escape during cooking.

● %oilabk$’ cooking pouches

and tightly closed piastie bags should be slit, pierced or vented as directed in cookbook. H’they are not. plastic could burst during or immediatelyaftercooking, possiblyresulting in injury. Also, plastic storage containers should beat least partially uncovered because they form a tight seal. When cooking with containers tightly covered with plastic wrap,

removecoveringcarefully and direct steam awayfrom hands and face,

● Avoidheating baby food in

glass ~ar~,ei’enwith~u{their lids; especially meat

and egg mixtures.

Page 5

● Spontaneous boiling—Under

certain special circumstances, liquids may start to boil during or shortly after removalfrom the microwaveoven. Toprevent burns from splashing liquid, stir the liquid briefly before removingthe container from the microwave oven.

Surface Cooking

● Always use the LITE position

when igniting top burners and

surethe burnershaveignited.

make

c Never leave surface burners unattended at HI flame settings. Boilovercauses smoking and greasyspilloversthat may catch

on fire.

● Adjust top burner flame size

so it does not extend beyond the edge of the cooking utensil.

Excessiveflame is hazardous.

● Use oniy dry pot holders—

moist or damp pot holders on hot surfacesmay result in burns from steam.Do not let pot holderscome near open flames when lifting utensils. Do not use a towelor other bulky cloth in place of a pot holder.

To minimize the possibility of

burns, ignition of flammable materials. and spiHage,turn the cookwarehandles towardthe side or back of the range without extendingoveradjacent burners.

● Always turn surface burner

to OFF before removing utensil.

● Carefully watch foods being

fried at Ilk flame setting.

c Never block the vents (air openings) of the range. They providethe air inlet and outlet which is necessary for the range to operate properly with correct combustion.

Do not use a wok on the

cooking surface if the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat trap which may damage the

burner grate and burner head. Also, it may cause the burner to workimproperly. This may cause a carbon monoxide level abovethat allowedbycurrent standards, resulting in a health hazard.

● Foods for frying should be as

dry as possible.

Frost on frozen foodsor moisture on fresh foods can cause hot fat to bubble up and oversides ofpan.

● Use least possible amount of

fat for effee~!~-eshallow or deepfat frying.

FiHin~the pan too full offat~an cause s~illoverswhen foodis added.

● If a combination of oils or

fats wil~be used in frying,

stir together before heating, or as fatsmelt slowly.

● Alwaysheat fat slowly, and

watchas it heats.

● Use deep fat thermometer

whenever possibie to

prevent overheatingfat beyondthe smokingpoint.

● Use proper pan size—.4void

pans that are unstable or easily tipped. Select utensils havingfiat bottoms large enough to properly contain foodavoidingboilovers and spillovers. and large enough to coverburner grate. This will both savecleaning and prevent hazardous accumulations of food, since nea~’yspattering or spilloversleft on range can ignite. Use pans v’ithhandles that can be easily grasped and remain

cool.

@Use only glass cookware that is recommended for use on gas burners.

● Keep ali plastics away from

top burners.

● To avoid the possibility of a

burn, always be certain that the controis for all burners are at OFF position and all grates are cool before attempting to remove a grate.

● When flaming foods under

the hood, turn the fan off. The fan, if operating, ma~7spread the flame.

● If range is located near a

window, do not use long curtains which

could blow overthe top

burners and create.a fire hazard.

* If

YOU smell g~~l WY :~.’t~i~

uas to the range and c~~~ :

qualified ser~~icetechnician.

Never use an open flame to locate

a leak.

ll~ti~g,

Broiling and

Roasting

● Do not use oven for a storage

area.

● Stand away from the range

when opening the door of a hot oven. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

@Keep oven free from grease

buiMup.

@Place oven shelves in desired

position whi[e oven is cool. * Pulling out shelf to the shelf

stop is a convenience in lifting heavy foods. R is also a precaution against burns from touching hot surfaces of’the door or oven walls.

c Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst causing an injury.

(cmtimwd next page)

Page 6

IMPORTANT SAFETY INSTRUCTIONS

(continued)

8~~stuse~uminumf~i~

anywhere in the oven

describedinthisbook.

could result in a fire hazard or damageto the range.

● When using cooking or

roastingbagsinoven,

the manuhcturer’s direction.

● UseWdygkwscookwarethat

isrecommended

ovens.

● Alwaysremovebroiler pan

frombroilercompartmentas soonasyoufinishbroiling. Grease

left in the Rancan catch

exceptas

Misuse

for use in gas

Whenbroiling, if meat is too

closetothefla&e,thefatmay ignite.

excessiveflare-ups. . M&e sure

Trim excessfat to prevent

broilerpank h

placecorrectlytoreduce the

possibility of grease fires.

● If youshouldhavea grease

fweinthebroilerpan,

turn off oven, and keep door closed to contain fire until it burns out.

Cleaning YourRange

● Cleanonlypartslistedinthis

UseandCareBook.

● Keeprangecleanandfree

ofaccumulationsofgreaseor spiI}overswhichmayignite

If YouNeed Service

● Read“TheProblemSolver”

onpages28and29ofthisbook.

● Don’tattempttorepair

orreplaceanypartofyour rangeunlessitis specifically recommendedinthisbook.

other servicing should be referred to a qualified technician.

All

($)

Flooring Under Cooking Center

Your range, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care.

Do not install the range over kitchen carpeting unless you place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at

the front of the range, the area that

the range will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the Cooking Center

Your range must be level in order to produce proper cooking and baking results. After it is in its final location, place a level horizontally on an oven shelf and check the levelness front to back and side to side. Level the range by adjusting

the leveling legs or by placing

shims under the corners as needed.

Microwaving Tips

● Make su e 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 unsure, use this dish test: Measure 1 cup water in a glass cup. Place in oven on or beside dish. Microwave 1-1?4minutes at High (10). If water becomes hot, dish is microwave safe. If dish heats, it should not be used ?or microwaving.

● Paper towels, wax paper, and

plastic wrap can be used to cover

dishes in order to retain moisture and prevent spattering.

. Some microwaved foods require stirring, rotating, or rearranging. Check your cookbook for specific instructions.

● Steambuilds up pressure in foods

which are tightly covered by a skin or membrane. Pierce potatoes, egg yolks and chicken livers to prevent bursting.

},!

Page 7

Features of Your Cooking Center

1. Door Handle. Pull to open door. Door must be secureIy latched for oven to operate.

2. Inside Door Latch.

3. Window and Metal Shield. Allows cooking to be viewed while keepingmicrowavesconfined in oven.

4. Oven Light.

5. Removable Glass Tray. Must always be in place when operating the oven.

6. Temperature Probe.

7. Receptacle for Temperature

Probe.

8. Display and Touch Control Panel.

9. Microwave Oven Vent.

10. Microwave Oven ON& OFF Buttons.

11. Cooking Guide. Suggested

cooking times for many frequently prepared foods.

Q Q

!3 E

12. Oven Set Knob.

13. Oven Temp Knob.

14. Oven Vent.

15. Oven Interior Light.

16. Oven Light Switch. Lets you turn interior oven light on, in lower oven, during cooking when door is closed.

17. Oven Shelves.

18. Oven Shelf Supports.

19. Removable Oven Door.

20. Removable Oven Bottom.

21. Broiler Pan and Rack.

.<.,

Model JGHC60GEJ

22. Cooktop Light.

23. Lift-Up Cooktop.

24. Model and Serial Numbers.

Located in burner box under cooktop .

25. Surface Burner Controls.

26. Surface Burners. Grates and Chrome Drip Rms.

27. Cooktop Light Sv’itch.

28. Minute Timer.

29. Digital Clock.

30. Automatic Oven Timer.

Times lower oven cooking operations.

Page 8

Features of Your Touch Control Panel

The touch control panel allows you to set the oven controls electronically with the touch of a finger. It’s designed to be easy to use and understand.

1. Display. Individual bar light indicators show when the oven

is in any of the functions: Cook 1, Cook 2, Probe or Hold. The digital numbers will show what power level you have set as well as the cooking time remaining after the oven starts. The word “End” will appear when cooking time is completed.

2. Number Pads. Touch these pads to enter microwave cooking time, food temperature or power level.

3. Cook 1 and Cook 2. Microwave for a preset amount of time using Power Level 10 or change power level after setting time. Cook 1 and Cook 2 allow you to program 2-stage cooking at two different power levels. (See page 10.)

4. Power Level. Touch this pad before entering another power

level number if you want to change from automatic Power Level 10(HI) or Power Level 3 (LOW) for defrosting.

5. Ternp Cook. Use the temperature probe to cook with a preset temperature. You can program any temperature from

100”to 199”F. Zeros as well as 100 are automatic. For setting a temperature such as 155, you would simply touch the “5” pad twice. Or for setting a temperature such as 160,you would only

touch “67 (See page 11.)

6. Start. After you program the oven, press the Start pad which will actually start the cooking cycle as well as the flow of microwaves into the oven. (ON button must be pressed. )

7. Clear. If you make an error in programming, simply touch the Clear pad and start over.

8. On. When you press the On button, the light inside the oven will come on. You’ll hear a slight whirring sound—that’s the air circulation fan that removes excess moisture from the oven. The control panel will be ready for you to program. The On button does not start the flow of microwaves into the oven cavity.

9. Off. When you’re finished cooking, press the Off button. The oven light and fan will shut off.

Page 9

Defrosting

The defrost function is designed for speedy thawing of frozen food and is one of the great advantages of a microwave oven.

● Power level 3 is recommended

for defrosting.

● See your cookbook for defrosting

help.

To become better acquainted with the defrost function, defrost frozen

porkchopsby followingthe steps below.

Step 1:

frozen chops in the oven and

close door.

Step 2. Push the ON button. Oven

light and fan come on but no

microwave energy is used until

you finish programming and

touch START.

Step 3: Select one-half of the total defrosting time recommended in your cookbook. For example.

touch 4, 0 and Ofor 4 minutes.

Display shows ‘4:001’

Step 4: Touch IKN3TERLEVEL :

Place a l-lb. package of

pad. IXsp]a:shows“H1~’

Step 5: Touch number pad 3. Display will show 30 indicating low power level is set in the oven. Low (30) is the recommended

power ievel for

Step 6: Touch START. Time counts down on display. When cycle is completed, the oven signals and

“End” appears on display. Touch CLEAR pad.

Step %Turn package over, close

door and repeat Steps 3 through 5 to set remaining half of defrosting time and touch START.

Step 8: When you’re all finished defrosting. press the OFF button.

Step 9: Open door, remove package and separate chops to finish defrosting.

IJef~Os@ ~~p~

@Foods frozen in paper or plastic

bedefrosted ir

can

Forevendefrosting,someioods

need-tobe

part of the way through the defrosting time.

defrosting.

—

:he package,

broken up or separa[ed

● Family-size, pre-packaged

frozen dinners can be defrosted and microwave cooked. If the food is in a foil container, transfer it to a microwave-safe dish.

● Check your cookbook for other

defrosting tips.

Questions and Answers Q

When I press START. I hear a

dull, thumping noise. W’hat is it? A. This sound is normal. It is

letting you know the oven is using a power level lower than 10(I-U).

Q. Why don’t the defrosting

times in the cookbook seem right for my food?

A. Cookbook times are averages.

Defrosting time can vary according to the temperature in your freezer. Set your oven for the time indicated in your cookbook. 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? .4. Some foods should not be

completely thawed before cooking. For example, fish cooks so quickly it is better to begin cooking while it is stiH slightly frozen.

Q. Can I open the door during

defrosting to check on the progress of my food?

A. Yes. You may open the door at

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

Page 10

Cooking by Time

The time cooking feature al]ows

YOU~0preset the cooking time.

The oven shuts off automatically. Power level 10(I-H)is recommended

for most cooking, but you may change this for more cooking flexibility. See your cookbook.

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, add 1teaspoon of instant coffee and stir to dissolve. Use a cup that has no rntxai ciemration and is microwave safe (see “Microwaving Tips” on page 6.) Place cup in oven and close door.

Step 2: Push the ON button.

Step 3: Select your time. Touch

1,2 and 0 for a minute and 20

seconds. Display shows “1:20:”

Because automatic power level 10 is recommended for this cup of coffee. there is no need to change the power level. (If power level 10 is not appropriate, see “How to Change Power Level” below.)

Step4: Touch START. Cook 1time

cou-nts down on display. Step 5: When time is up, the oven

signals and “End” appears on

display. Step 6: Press the OFF button.

~s~~g With the Cook 2 feature, you can

set two time cooking functions within one program. This would be ideal if you desired to change power levels during your cooking operations.

The foliowing is an example of how to change power levels using Cook 2.

Step 1: Repeat Steps 1.2 and 3, Step 2: Touch COOK 2. Step 3: Set your time as in Step 3.

Step 4: Touch START. Step 5: Cook 1 time counts down

on display. Step 6: At the end of the first

programmed cook time. the next sel{cted power level and the second programmed cook time. counting down. show on the display.

Step 1 When time is up. the oven signals and “End” appears on display.

Step 8: Press the OFF button. The oven, light and fan shut off.

the Cook 2 Feature

toChange Power I&vel

How

After setting cook time, touch POWER LEVEL pad. then touch desired number for new pov’er level.

How to Use Microwave (km Timer to Time a

3-Minute Phone call

1. Press ON button.

2. Touch number pads 3,0 and O (for 3 minutes and no seconds).

3. Touch POV17ERLEVEL pad and number pad Oso that microwave energy is not used which could damage your microwave oven.

4. Touch START. When the timer

reaches zero. oven will beep for 3 seconds and “End” will appear.

5. Press OFF button.

Questions and Answers

Q. 1 set my oven for the time called for “inthe recipe, but at the end of the time allowed. my food wasn’t done. W’hat happened?

A. Since house power varies due

to time or location, many recipes f 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. I touched the number pads and selected my power level. When I touched ST’.4RT, h:wever, my

oven didn’t come on. ~~~hynot? A. The ON button must be touched

before setting the number pads or else your oven will not begin cooking.

Q. I want@ cook on a power level other than 10 (HI). W%atdo 1 need to do?

.4. To change the power level,

touch the POWER LEVEL pad.

“HI” appears on the display panel.

Enter new number.

Q. Can I interrupt time cooking function to check the food?

A. Yes. To resume cooking, simply

ciose the door and press the START pad. The timer must be reset for ~ cooking to resume unless time is remaining on timer.

Page 11

Cooking byTemperature

Internal temperature is the best test of doneness for many foods.

Use TEMP COOK to cook a variety of foods to your desired finished food temperature. The Cook 1and Cook 2 time cooking functions are preferred for batters, doughs, frozen foods and foods which are difficult to cook precisely with the probe.

Temperature cooking takes the guesswork out of cooking. The oven automatically switches to HOLD setting afler reaching the preset food temperature, if 140”F. or above, and maintains that temperature for up to 12 hours or until you touch the OFF button.

The Temperature Probe

Handle

Sensor

The temperature probe is a food thermometer that gauges the internal temperature of your food; it must be used when using Temp Cook. To utilize your probe properly, follow directions below.

Place tender beef roast on trivet in microwave-safe dish. Insert probe horizontally into the center meaty area not touching bone or fat. Make

sure the handle does not touch the food or top or sides of the oven.

Cover with wax paper.

Cable

End

Pork or ham roasts need no trivet. Add 1/2 cup water to roast dish, cover with plastic wrap.

Place meat in oven with probe to the right. Insert cable end of probe firmly into receptacle on oven wall.

How to Temp Cook a Rolled Beef Rib Roast to Medium

Step 1: Insert temperature probe

and attach probe securely in oven wall. Close the door.

Step 2: Touch TEMP COOK.

Indicator light appears under PROBE and 100 shows on display.

Step 3: Touch 2 and 5 for 125”F.

125 shows on display.

Step 4: Touch POWER LEVEL pad. “HI” appears on display.

Step 5: Touch number pad 5.

Display will show 50 indicating medium power level is set in the oven.

Step 6: Touch START.

Temperature of the roast appears on display. To check original tempe~ature setting touch TEMP

.COOK pad and temperature will

“reappear on the display for a few

seconds.

Step %When 125°F. is reached,

the oven will sound and “End” will appear on display.

Step 8: Remove probe and food from the oven.

Note: Oven automatically switches to HOLD setting and PROBE and HOLD indicator lights remain on when preset food temperature is

140”F. or above.

Cooking Tips @

Use a lower power level; it will heat more evenly even though requiring more time.

● Be sure frozen food has been

completely defrosted before inserting

probe. Probe may break off if used in frozen foods.

● Cover foods loosely for moisture

control and quick, even heating.

Questions and Answers

Q. Are there any foods I can’t

Temp Cook?

A. Yes. Delicate butter i~ings, ice

cream, frozen whipped toppings, etc., soften rapidly at warm temperatures. Batters, doughs and frozen foods are also difficult to cook precisely with the probe. It’s best to use time cooking for these foods.

Q. Can I leave my probe in the oven if it’s not inserted in food?

A. No, if it touches the oven wall,

you may damage the oven.

Page 12

Surface Cooking

Automatic Ignition

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning flames.

In case of a power outage, you can

light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the

knob to the LITE position. Use extreme caution when lighting burners this way.

Surface burners in use when an electrical power failure occurs will continue to operate normally.

Surface Burner Controls

Knobs that turn the surface burners on and off are located on the lower control panel and are marked as to which burners they control.

ToLight a Surface Burner

Push the control knob in and turn it to LITE. You will hear a little clicking noise —the sound of the electric spark igniting the burner.

After the burner ignites. turn the knob to adjust the flame size.

● Check m ‘besure the burner you

turned on is the one you want to use.

● Do not operate a burner for an

extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

. Be sure the burners and grates are cool before you place your hand, a potholder, cleaning cloths or other materials on them.

How to Select Flame Size

The flame size on a gas burner should match the cookware you are using.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handles.

When using aluminum or aluminum-clad stainiess steel pots and pans, adjust the flame so

the circle it makes is about 1/2 inch

smaller than the bottom of the cookware.

When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware—no matter what the coohware k made of. Foods

cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down lower—to about 1/2 the diameter

of the pan.

When frying in glass or ceramic cookware. lower the ilame eve~more.

Cooktop Light

A full-width fluorescent light in the backsplash illuminates the cooktop. Press and momentarily hold the

SURFACE LIGHT switch under the upper control panel to turn the light on and off.

Top-of-Range Cookware

Aluminum: Medium-weight

cookware is recommended because it

heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled wool pad after each use keeps aluminum cookware 1ooking shiny new. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

Cast Iron: If heated slowly, most skillets will give satisfactory results.

Enamelware: Under some conditions, the enamel of some

cookware may melt. Follow cooLware manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware-those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can

be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination rnetd skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

)

Page 13

Using Your Oven

Automatic Ignition

The oven burner and broil burner on your range are lighted by electric ignition. The oven and broiler cannot be operated in the event of a power failure.

ToIightthe burners, turnthe OVENTEMP knob to the desired

temperature. The burner should

ignite within 60 seconds. CAUTION: DO NOT MAKE ANY

ATTEMPI’ TO OPERATE THE ELEORIC IGNITION OVEN DURING AN ELECI’RICAL POWER FAILURE. Resumption of electrical power when OVEN TEMP control is in any position other than OFF wiIl result in automatic ignition of the oven or broiler burner and could cause severe burns if, at the time, you were attempting to light the burner with a match.

An oven burner in use when an electrical power failure occurs will continue to operate normally.

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them

properly.

2. Check the inside of the oven. Look at the shelves. Practice removing and replacing them while the oven is cool.

3. Read the information and tips on the following pages.

Oven Temperature Control

The OVEN TEMP control is located to the right of the Microwave Touch Control panel.

The OVEN TEMP control

maintains the temperature you

set for normal oven operation as

well as for broiling.

Fornormal oven operation, turn

the knob to the desired temperature

which is marked in 25° increments.

It will normally take 30 to 60

seconds before the flame comes on. After the oven reaches the selected

temperature, the oven burner cycles —off completely, then on with a full flame-to keep the oven temperature controlled.

Oven Light

The light comes on automatically when the oven door is opened. Use the switch under the upper control

panel to turn the light on and off when the door is closed.

Oven Shelves

The shelves are designed with stop-locks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. PIace the cookwme on the shelf, then slide the shelf back

into the oven. This will eliminate

reaching into the hot oven. To remove a shelf from the oven,

pull it out to the stop position, lift

up on front and pull out.

Shelf Positions

The oven has five shelf supports— A (bottom), B, C, D and E (top). Shelf positions for cooking are su~gested on Baking and Roasting pages.

(continued next page)

4. Keep this book handy where you can refer to it—especially during the first few weeks of getting acquainted with your oven.

Page 14

Automatic Oven ~mer and Clock

Oven Vent

Youroven is vented through ducts at the rear of the range (see page 7). Do not block these ducts when cooking in the oven—it is important thatthe flow of hot air fi-omthe oven and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler operation— they may become hot.

● Vent openings and nearby

surfaces may become hot. Do not touch them.

● Handles of pots and pans on the

cooktop may become hot if left too close to the vent.

Clock

To set the (lock, push in the center

knob of the Minute Timer and turn the knob in either direction to set

the digital clock numerals to the

correct time. (Afier setting the clock, let the knob out and turn the Minute Timer pointer to OFF.)

Minute Timer

The Minute Timer is the large dial to the lefl of the digital clock. Use it to time all your precise cooking operations. The Minute Timer knob also changes the digital clock.

To set the Minute Timer, turn the center knob clockwise, without

pushing in, until the pointer

reaches the number of minutes

you want to time (up to 60).

3. Set the STOP control. Push in and turn the SlOP knob to the time

youwantthe oventoturnitselfoff.

Note: There must beat least a halfhour difference between the START and Sl!OP dials for the automatic control to work.

4. Set the OVEN SET knob to AUlOMATIC.

● Do not leave plastic items on

the cooktop-they may meit if left too close to the vent.

Oven Moisture

As your oven heats up, the

temperature change of the air

in the oven may cause water droplets to form on the door glass. To prevent this, open the oven door for the first minute of oven heat-up to let the moist air out.

At the end of the set time, a

buzzer sounds to telI you time is

up. Turn the knob, without pushing

in, until the pointer reaches OFF

and the buzzer stops.

Automatic Oven Timer

(for lower oven only)

This Timer will automatically start and stop your lower oven for you. Here’s what you do:

1. Make sure both your range clock

and the START dial show the correct time of day.

2. Set the START control. Push in

and turn the START knob to the time you wdnt the oven to turn itself on. (If you want it to start operating immediately, do not set the Start time. )

5. Set the OVEN TEMP knob to the

desired oven temperature.

The oven will turn itself on immediately or at a later START

time that you set if you set the

START control, operate at the temperature you selected and turn itself off at the STOP time you have set.

After oven operation is completed, be sure to turn the OVEN TEMP knob to OFF and the OVEN SET knob to the MANUAL setting where it should be kept for normal oven use.

Page 15

Baking

EIowto Set YourRange for Baking

1. Position the shelf or shelves in

theoven.

2. Close oven door. Turn OVEN TEMP knob to desired temperature. Preheat oven for at least 15 minutes if preheating is necessary.

3. Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

If cooking on two shelves at the same time, place shelves about 4 inches apart and stagger food on them.

4. Check fmd for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is very important when using temperatures below 225”F. and when baking foods such as biscuits, cookies, cakes and other pastries.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

Shelf Positions

Most baking is done on the second shelf position (B) from the bottom.

When baking three or four items,

use two shelves positioned on the second and fourth sets of supports (B& D) from bottom of oven.

Bake angel food cakes on first shelf position (A) from bottom of oven.

Baking Tips s

Follow a tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.

● If moisture is noticeable on the

Iiont of the oven or on the black glass

door when first turning on the oven,

leave the oven door ajar for a few minutes or until the oven is warm.

● Do not open the oven door during

a baking operation-heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or 4 inches—and close it as quickly as possible.

. Do not disturb the heat circulation

in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10by 12inches at the most, on a lower shelf several inches below the food. Do not place

foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

● Oven too full; avoid overcrowding.

● Edges of crust too thin.

QIncorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling to cool

sufficiently before filling pie shell.

● Filling may be too thin or juicy.

● Filling allowed to stand in pie shell

before Faking. (Fill pie shells and bake immediately. )

● Ingredients and proper measuring

affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. a piecrust could cause soaking.

Pie filling runs over

● Top and bottom crust not well

sealed together. c Edges of pie crust not built up high enough.

. Too much filling. QCheck size of pie plate.

Pastry is tough; crust not flaky

QToo much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as little as possible.

“Patching”

CAKES

Cake rises higher on one side

● Batter spread unevenly in pan.

. Oven shelves not level.

● Using warped pans.

c Incorrect pan size.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe

or exact package directions.

● Check for proper shelf position.

● Check pan size called for in recipe.

. Improper mixing of cake.

Cake falls

● Too much shortening, sugar or

liquid. c Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients.

● Cake not baked long enough or

at incorrect temperature. . If adding oil to a cake mix, make

certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

. Check shelf position.

Cake has soggy iayer or streaks at bottom

● Undermixing ingredients.

● Shortening too soft for proper

creaming.

● Too much liquid.

COOKIES & B1SCUIR3

Iloughy center; heavy crust on surface

● Check temperature.

● Check shelf position.

● Follow baking instructions

carefully as given in reliable recipe or on convenience food package.

● Flat cookie sheets will give more

even baking results. Don’t overcrowd foods on a baking sheet.

c Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

Page 16

Baking Guide

1. Preheating is very important when using temperatures below 225”F.and when baking foods such as biscuits, cookies, cakes and other pastries. Preheatthe oven forat least 15minutes.

‘~

Preheating is not necessary when roasting or for long-time cooking of

2. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent over-browning.

For best browningresults, we recommend dull bottom surfaces for cake pans and pie plates.

3. Dark or non-shiny finishes, also glass and Pyroceram” cookware,

generally absorb heat which may result in dry, crisp crusts. Reduce ovenheat

25”F. if lighter crusts are desired.

Preheat cast iron for baking some foods for rapid browning when food is added.

whole meals.

Food Bread

3iscuits (%-in. thick)

~offee cake Shiny Metal Pan with B, A

2orn bread or muffins Gingerbread

Vfuftins Shiny Metal Muffin Pans A, B 400°-4250 ‘opovers

~uick loaf bread feast bread (2 loaves) Metal or Glass Loaf Pans

‘lain rolls

Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Metal Jelly Roll Pan B Sponge Metal or Ceramic Pan A 325°-3500

Cakes

Bundt cakes Metal or Ceramic Pan A, B 325°-3500 Cupcakes Shiny Metal Muffin Pans Fruitcakes Metal or Glass Loaf or A, B 275°-3000 2-4 hrs. Use 300”F. and Shelf B for small or

Layer Shiny Metal Pan with

Layer, chocolate Shiny Metal Pm with

Loaf Metal or Glass Loaf Pans

Brownies Metal or Glass Pans Drop

Refrigerator Cookie Sheet Rolled or sliced

Fruits, Other Desserts

Baked apples Custard Glass Custard Cups or

Puddings, rice Glass Custard Cups or and custard Casserole

Pies Frozen Foil I%n on Cookie Sheet A Meringue Spread to crust edges

one cm\Two crust I%stry shell Glass or Satin-finish Metal Pan

Miscellaneous

Baked potatoes Scalloped dishes souffles Glass Pan

Cookware Positions

Shiny Cookie Sheet B, C

satin-finish bottom Cast Iron or Giass Pan B 400°-4500 20-40 Shiny Metal Pan with B satin-finish bottom

Deep Glass or Cast Iron Cups B

Metal or Glass Loaf Pans B

Shiny Oblong or Muffin Pans A, B 375”-425° 10-25 Shiny Oblong or Muffin Pans B, A

Aluminum Tube J%

Tube I%

satin-finish bottom

Cookie Sheet

Glass or Metal Pans

Casserole (set in pan of hot water)

,--

- SL?ln-fln]sh Metal %

~~....,. )

Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan

Shelf

A, B

B 350°-3750

B, C B, C 350°-4000

B, C 400°-4250 6-12

B, C 375°-400”

A, B, C 350°-4000 30-60

A, B 400°-4250

B B

A, B, C A, B, C

Oven

Temperatures Minutes Comments

400°-4750 15-20

350°-4000 20-30

350° 45-55

375° 45-60

350°-3750 375°-4250

350°-3750 20-30 For thin rolls, Shelf B maybe used.

325°-3750 30-55 TWOpiece pan is convenient. 375°-4000

350°-3750 20-25 Paper liners produce more moist crusts.

350°-3750 20-35 If baking four layers use

350°

3q50-3500

300°-3500 30-60

325° 50-90 Cook bread or rice pudding with custard

400°-4250 3~5°-3500

400°-4250

450°

3~5°-4000

3~50-3750

300°-3500

Time,

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

20-30

45-60 45-60

10-15

45-60

45-65

25-30

40-60

25-35 Bar cookies from mix use same time.

10-20 Use Shelf C and increase temperature

7-12

45-70

15-25

45-60 40-60

13-16

60-90

30-60

30-75

Decrease about 5 minutes for muffin mix. Or bake at 450°F. for 25 minutes, then at 350”F. for 10to 15minutes. Dark metal or glass gives deepest browning.

For thin rolls, Shelf B maybe used.

Line pan with waxed paper.

individual cakes.

shelves B and D.

25 to 50”F. for more browning.

Reduce temperature to 30()”F. for large custard.

base 80 to 90 minutes.

Large pies use 4000P. and increase time. To quickly brown meringue use 400°F. for 9 to 11 minutes. Custard fillings require lower temperature,

longer time.

Increase time for large amount or size.

Page 17

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover, or add water to your meat. Roasting is easy, j ust follow these steps:

Step 1. Position oven shelf at second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Step 2: Check weight of roast. Pla~e meat fat-sid~-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible.

(Broiler pan with rack is a good

pan for this. )

Step 3: Turn the OVEN TEMP

knob to desired temperature.

Check the Roasting Guide for

temperatures and approximate

cooking times.

Step 4: Most

meatscontinueto cookslightlywhilestandingafter beingremovedfromthe oven.For rareor mediuminternaldoneness, youmaywishto removemeatfrom the ovenjust beforeit is doneif it is to stand 10to 20 minuteswhile

make gravy or attend to other foods. If no standing is planned, cook meat to suggested temperature.

you

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without

thawing. Follow direction; given

on packer’s label.

Roasting Guide

Oven

Type Meat 3 to 5-lbs. 6 to 8-lbs.

Tender cuts; rib, high quality sirloin tip. rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, pre-cooked

Ham, raw *For boneless rolled roasts over 6-inches

thick, add 5 to 10minutes per lb. to times given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

Temperature

325°

325° 325° 325°

325°

375°

325°

Doneness

Rare: Medium: Well Done: 35-45

Rare: Medium:

Well Done: 30-35 Well Done: 35-45 30-40 Well Done: 35-45 30-40 To Warm:

Well Done:

Well Done: 35-40 Well Done:

Well Done: 16-22 13-19

Approximate Roasting Time Internal in Minutes pa Pound

24-30 18-22

29.33

21-25 20-23

25-30

18-23 minutes per lb. (any weight)

Under 10 Ibs.

27-35

3 to 5-lbs.

30-35

10 to 15-lbs.

ZZ-25 ~g_33

24-28 28-33

10 to 15-lbs.

24-27

Over 5 Ibs.

30-35

Over 15 Ibs.

Temperature ‘F

130°-1400 150°-1600 170°-1850

130°-1400 150°-160° 170°-185°

170°-180° 1700-180° 115°-1250

170°

185°-1900 185°-1900

In thigh:

185°-190°

Page 18

Broiling

. .

- Broiling is cooking food by direct heat from above the food. Your

range has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be

kept away from the high heat of the gas flame.

Distance from the heat source may

be changed by positioning the broiler

pan and rack on one of three shelf

positions in the broiler compartment—

A (bottom of broiler compartment),

B (middle) and C (top).

Both the oven and broiler

compartment doors should be

closed during broiling.

How to Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through

both about 2 inches apart, but don’t

cut into meat. We recommend that

you trim fat to prevent excessive

smoking, leaving a layer about

l/8-inch thick.

2. Remove broiler pan and rack

from broiler compartment and

place food on rack.

3. Pull outdrawerandposition

broilerpanin compartment.Placing

fbod closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

4. Close broiler door and, for most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without over-browning it.

5. Turn most foods once during cooking; (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for

about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler pan from compartment and serve food immediately. Leave pan outside compartment to cool.

Broiling Tips

● Use tongs to turn meat over-

● Steaks and chops should be at

pierced m~at loses juices. least 1 inch thick for best broiling

results. Pan broil thinner ones.

Broiling Guide

Quantity

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done

Chicken (450°)

Bakery

Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster tails 24 (6 to 8-02. each)

Fish l-lb. fiilets % to

Ham slices (4509 l-in. thick

Precooked

Pork chops

Well Done

Lamb chops

Medium Well Done

Wieners,

similar precooked sausages, bratwurst

andlor

Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties)

Y2 to %-in. thick

l-in;<thick

(1-l %lbs.)

1%-in. thick

(2-2

‘/2 Ibs,)

1 whole (2t02%-lbs.), split lengthwise

24 slices

1 pkg. (2) 2-split

%-in. thick

2( Y2in.)

2 (l-in. thick),

about 1lb.

2(1 inch)

about 10-12 oz.

2 (1!/2inch), about 1lb.

l-lb. pkg. (10)

Ibsition

M Side 2nd Side

Broil

Time,

Minutes Minutes Cominents

3 Y2

B 9-1o 7-8

B B B

B, C

B B

A 30-35 25-30

c c

B 13-16 Do not

B, C

9 10

13 10

2-3

3-5

8 8

7 5-6 8-9

6-7

12-14 16-18

turn open. Brush with melted butter over.

5 Handle and turn very carefully.

B,C

B B

10 13

10 10

4-5

9-12

4-7

4-6

12-14

6 1-2 If desired, split sausages in half

Arrange in single layer.

Space evenly. Up to 8 patties take about same time.

Steaks less than l-in. cook through before browning. Pan frying is recommended.

Slash fat.

Reduce times about 5 to 10 min. per side for cut-up chicken.

Brush each side with melted

butter. Broil with skin side down

tirst and broil with door closed.

Space evenly. Place English muffins cut-side-up and brush with butter if desired.

Cut through back of shell, spread

before and after half time.

Brush with lemon butter before and during cooking if desired.

Preheat broiler to increase

browning.

Increase times 5-10min. per side for 1%-in. thick or home cured.

Slash fat.

lengthwise; cut into 5 to6-in. pieces.

(!)

Page 19

Care and Cleaning

Proper care and cleaning are important so your Cooking Center will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

Before cleaning any part of your range, DISCONNECT ELECTRIC

POWIHtTO THE RANGE at the

fuse box or circuit breaker panel, or pull the power cord plug from the electric outlet.

Oven Lamp

To replace a burned-out bulb:

1. Disconnect the venting on the

hood if necessary.

2. Pull out and unplug the cordset.

3. Movethe CookingCenter from

the wall to gain access to the back of the appliance.

4. Remove the top screw and loosen the bottom screw of the lamp access panel which is located on the upper-left corner on the back of the Cooking Center.

5. Replace the burned-out bulb with an appliance bulb of the same size and wattage.

Afier replacing a burned-out bulb, refasten the access panel and plug in the cordset. Push the microwave

oven ON button to make sure the new bulb works. Then reposition the Cooking Center against the wall and reconnect the vent hood if necessary.

Precautions for LTse of Metal

Use me~al only as directed in the cookbook. Metal trays no more than 3/4” deep may be used for TV dinners, and the metal temperature probe is designed for microwave oven use. Always keep metal at least one inch away from sides of oven.

Temperature Probe

The probe is sturdy, but handle it carefully. Do not twist or drop it. Clean it as soon as possible after use. The entire probe can be washed in warm, soapy water. You can rub metal parts with a plastic scouring pad if necessary. Rinse with clean water and dry with a soft cloth or paper towel. You can also wash the probe in the top rack of a dishwasher.

Cleaning—Outside

Clean the outside of your microwave oven with soap and damp cloth, then rinse with a damp clo[h and dry. Wipe the window clean with a damp cloth. Chrome is best wiped with a damp cloth and then with a dry towel.

Cleaning—Inside Keep

your microwave oven clean

and sweet-smelling. Opening the

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

Spills and spatters are easy to remove from wails and floor.

That’s because there’s little heat except in the food, or sometimes in the utensil. Some spatters wipe up with a paper towel, some may require a damp cloth. Remove greasy spatters with a sudsy cloth, then rinse and dry.

NEVER USE A COMNIERCIAL OVEN CLEANER ON ANY Pm OF YOUR MICROWAVE OVEN.

Wipe up spatters on the window on the inside of the door daily.

Wash window, when it’s soiled, with a minimum of sudsy, warm water. Rinse thoroughly and dry.

Wipe metal and plastic parts on

the inside of the door frequently.

Use a damp cloth to remove all soil. DO NOT USE ABRASIVES,

such as cleaning powders or steel and plastic pads. They may mar the surface.

Glass Cooking Tray. Occasionally it is necessary to remove the cooking tray. 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 place.

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

Page 20

care and C1eaning (continued)

- Special Care of the Continuous-Cleaning

-Oven Interior

Your range has a ContinuousCleaning lower oven that cleans itself while cooking. The inside of the oven—top, sides and back—is

finished with a special coating

which cannot be cleaned in the

usual manner with soap, detergents,

steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers

and/or the use of oven sprays will

cause permanent damage.

The special coating is a porous

ceramic material which is dark in

color and feels slightly rough to the

touch. If magnified, the surface

would appear as peaks, valleys, and

sub-surface “tunnels:’ This rough

finish tends to prevent grease

spatters from forming little beads

or droplets which run down the

side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish it is dispersed and is partially absorbed. This spreading action increases the exposure of oven soil to heated air, and makes it somewhat less noticeable.

Soil may not disappear completely

and at some time after extended usage, stains may appear which cannot be removed.

The special coating works best on small amounts of spatter. It does

not work well with larger spills, especially sugars, egg or dairy mixtures.

The special coating is not used on oven shelves. Shelves should be

cleaned outside the oven to avoid damage to the special coating

inside the oven.

ToClean the Continuous-Cleaning Oven:

1. Let range parts cool before

handling. It is recommended that rubber gloves be worn when cleaning range parts.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by

operating the oven at 400”F. Close the door and turn OVEN TEMP knob to 400”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBERSDURINGTHE OPERATIONOFTHE OVEN,THE

DOOR,WINDOWAND(YI’HER RANGESURFACESWILLGETH~ ENOUGHTOCAUSEBURNS.DO ~CYI’ TOUCH.LET THERANGECOOL BEFOREREPLACINGOVENSHELVES.

4. If a spillover or heavy soiling

occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. Use water

sparingly and change it frequently,

keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not

rub or scrub with paper towels, cloths or sponges, since they will

leave unsightly lint on the oven

finish. If water leaves a white ring

on the finish as it dries, apply water

again and blot it with a clean

sponge, starting at the edge of the

ring and working toward the center.

Do not use soap, detergent, steel

wool pads, commercial oven cleaner,

silicone oven sprays, coarse pads

or coarse brushes on the porous

surface. These products will spot,

clog, and mar the porous surface

and reduce its abifity to work.

Do not scrape the porous surface ‘

with a knife or spatula—they

could permanently damage it.

The oven bottom and the inside

of the oven door have a porcelain enamel finish. The door lifts off and the bottom comes out for cleaning away from the continuouscleaning oven.

.. . ..~

Page 21

Control Panels

Don’t use sharp-edged utensils around the control ywls. They

might damage them. Clean the panels with a lightly

dampened cloth. For a more thorough cleaning, the control knobs can be removed by pulling them off the knob stems. DO NOT USE cleaning sprays or large amounts of soap and water. These can cause problems with the control mechanisms. Do not use abrasive cleansers, strong liquid

cleaners or oven cleaners—they

will damage the finish.

Outer Enamel Finish

When the range is cool, wash the

enamel finish with mild soap and

w~ter or a mild abrasive cleanser applied with a damp cloth. Rinse the surface with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of

mild cleaning wax to help protect the finish.

There are a number of precautions you can take to avoid marring the surface of the range and to prevent

it from becoming dull. Don’t slide heavy pans across it. If you spill foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc. ) or foods with high sugar content, clean them up as soon as possible. If allowed to set, these foods could cause a dull spot. Also, no matter how stubborn the food stain, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

Removable Oven Door

The oven door is removable to make the interior more accessible during replacement of the lamp bulb.

Open the oven door fully and remove the two Phillips screws that hold the door to the hinges. Then close the door to the automatic stop position (at about 3 inches open). and lift the door straight up and off the hinges. (Due to the large amount of insulation and the construction of the door, it is heavy. )

Note: Care should be taken not to place hands between the spring hinge and the the hinge could snap back and pinch tlngers.

To replace the door, make sure the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out. When the door is in position, open it fully

and insert the two Phillips screws.

NOTE: DO NOT ATTEMPT TO REMOVE THE UPPER OVEN DOOR.

Oven door frame as

-..

Page 22

Care and Cleaning (continued)

. .

Removable Oven Bottom

You can remove the oven bottom to clean any excessive spillovers.

To remove the oven bottom:

1. Remove theoven shelves.

2. Remove the two knurled hold-

down screws at the rear of the oven. If they are too tight to remove by hand, use a coin or screwdriver.

4. Then lift the bottom up and out. To replace the bottom, place it in the oven with the back raised about 6 to 8 inches or until you can insert the front of the oven bottom under the hold-down lip at the front. Then push the back of the oven bottom down fully into place on the metal flanges and insert the holddown screws.

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following manufacturer’s directions. Afier cleaning, rinse the shelves with clean water and dry with a clean cloth. To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Broiler Pan &Rack

After broiling, remove the broiler rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler rack while hot with detergent and cover with wet paper towels or a dish cloth. Burned-on foods will then soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven.

3. To lift out the oven bottom, place your fingers in the slots in the bottom and lifi the rear of the oven bottom up and back until the oven bottom is clear of the lip at the front.

Page 23

oven Light Bulb

The light bulb is loc~;ed in the upper left corner of the oven. Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or unplug the range from the electric outlet. Let the bulb cool completely before

removing it. Do not touch a hot bulb with a damp cloth as the bulb will break.

Replace a burned-out bulb with a high temperature appliance bulb of the same wattage.

Removing the oven door (see page

21) will make it easier for you to remove and replace the bulb.

Aluminum Foil in Ovens

DO NOT place a sheet of aluminum

foil in either your microwave or on the bottom of the lower oven. If you do. your foods may not cook properly. The oven finish may be damaged. And there may bean increase in heat on the outside surfaces of the oven.

Lift-up Cooktop

Clean the area under the cooktop often. Built-up soil, especially grease, may catch fire.

h make cleaning easier, the entire

Be sure all burners are turned off before raising the cooktop. Then

remove the grates and drip pans, grasp the front sides of the cooktop and lift.

After cleaning under the cooktop with hot, mild soapy water and a clean cloth, put the cooktop back in place. Lift up a little to release the locking arms and push them in while guiding the top back down. Be careful not to pinch your fingers.

Page 24

care and Cleaning (continued)

‘Range Top Burners

The holes in the burners must be kept clean at all times for proper ignition and an even, unhampered flame.

Clean the burners routinely and especially after bad spillovers

which could clog these holes. Burners lift out for cleaning.

Note: Two screws hold each burner pair in place to keep them from wobbling around during shipment. Remove and discard the shipping screws and lift the burners up and out. This disengages them from the mounting bracket under each burner pair.

To remove burned-on food, soak the burner in a solution of a product

used for cleaning the inside of coffee makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Do not attempt to clean burners in an automatic dishwasher. Loosened food soil can clog burner holes, and the caustic action of the dishwasher detergent can damage the burner heads.

Before putting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is

properly seated on the mounting bracket and is level.

Burner Grates

Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and rinse with clean water. Dry the grates with a cloth—don’t put them back on the range wet.

To get rid of burned-on food, soak

the grates in a slightly diluted liquid cleanser.

Although they’re durable, the grates will gradually lose their shine, regardless of the best care you can give them. This is due to their continual exposure to high

temperatures. Do not operate a burner for an

extended. period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

When replacing a

pair of grates,

the irregular

sides should interlock in the middle as shown at right.

Drip Pans

Remove the grates and lift out the chrome drip pans. Wash them in hot, soapy water. Rinse them with clean, hot w~ter and polish them dry with a cloth. Never use abrasive cleaner or steel wool— they’ll scratch the surface. Instead,

soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of ammonia and water (1/2 cup of ammonia to one gallon of water).

After soaking, wash them in hot, soapy water. Rinse with clean water and polish with a clean, soft cloth.

When replacing drip pans, the

notch on the rear pan and the notch on the front pan should meet in the middle. +

)

Page 25

Cleaning Guide

.,i Microwave oven cleaning instructions are on page 19.

“‘ Note: Let range parts cool before touching or handling.

PART

Broiler Pm and Rack

Control Knobs

Outside Glass Finish

Metal. including Side Trims and Trim Strips

Outer Porcelain

Enamel Finish

Painted Surfaces

Inside Oven Door*

Lower Oven Only

Lower Oven Interior*— . Stiff Bristle Nylon Brush Top, Sides and Back

(CAUTION: When in use, light bulbs can become warm enough to break if touched w]th moist cloth or towel. When cleaning, avoid warm lamps with cleaning

MATERIALS TO USE

● %ap and Water

● St~~p-Fill~~Scour]n:Po~

● Commercial Oven Cleaner

● l~i\d hap and wMer

● Soap and Water

● Soap tind Water Wtish, rinse, and then polish with a dry cloth. DO NOT USE steel wool, ubrasives,

● I%per Towc1

● Dry Cloth

● Soap and Water

s SOap ~nd Water

● Soap-Filled Scouring Pad

. Commercial Oven Cleaner

cloth s.)

GENERAL DIRECTIONS

Drain fat. cool pan and mck slight]}. (Do not let soiled pan and rtick stand in twen or

broiler

compaflment to cool.) Sprinkle detergent on pun and r~ch Fill the pan with w~rm water and spread cloth or paper towel over the rack. Let pan and rwk stand for a few minutes. %sh: scour if necessary. Rinse and dry OfT1ON: The broiler pan and rack may Jlso be cleaned in a dishwasher.

Pull off knobs. W&h gently but do m~tsoak. Dry and return controls to mnge making sure to match tlat area on the knob and shaft.

Clean outside of cooled black glass door with a gl~ss cleaner that does not contain ammonia. Wash other glass with cloth dampened In sotipy water. Rinse and polish with a dry cloth. [f knobs are removed. do not allow water to run down inside the surface of glass while cleaning.

ammonia. acids. or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh ~brusives which may scratch the enamel. If oclds should spill on the range while it is hot, use o dry paper towel or cloth to wipe up right away. When the surface has cooled. wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse. Polish with dry cloth.

Use a mild solution of soap and w~ter. D() not use my harsh abrasives or cleaning powders which may scratch or mar wrt’ace.

To clean lower oven door; remove it (see page 21), clean with any and all mentioned materials, and replace it. DO NOT ATTEMPT TO REMOVE THE UPPER

OVEN DOOR.

Cool before cleaning. If heavy soiling has occurred on the

using a small amount of water and ~ stiff bristle nylon brush. Use water sparingiy and change it frequently. keeping it as clean as possible, and be towels, cloths, or sponges. they will leave unsightly lint on the oven linish. If water leaves a white ring on the finish as it dries, apply water ag~in and hli)r it with a clean sponge, starting at the edge of the ring

porous surfuce, rerilove as much of the soil as possible

Do tlor rub or .fcrub with paper towels. cloths or sponges. since

sure to blot it up with paper

and working toward the center.

For special cleaning instructions. see page 20.

Removable Oven Bottom . Soap-Filled Scouring Pad directions for cleaning as explained above for Porcelain Enamel Finish.

Surface Burner Grates

Chrome-Plated Drip Pans

Burners

Shelves

*Spillage of marinades. fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be blotted up Immediately, with care

being taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

● Soap ~nd Water The oven bottom panel can be removed for easy cleaning (see page 22). Use the same

(Non-metallic)

. Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

● Soap wtd Water

● Stiff Bristled Brush remove “burned-on”’ spatters, use any or all cleaning materials mentioned. Rub lighrfy

● Soap-Filled Scouring l%d with scouring pad to prevent scmtching of the surface.,

(Non-metallic)

● Solution for Cleaning Wipe off burner heads. If heavy spillover occurs, remove burners from range (see page 24)

Inside of Coffee Makers

● Soap and Water

● Mild Abrasive Cleanser with soap and water or a mild abrasive cleanser and a damp cloth. Dry burners in a warm

● Damp Cloth oven for 30 minutes before returning them to the range.

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Lift out when cool. Soak 5 to 10minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove burned-on food particles.

Wash after each cooking so unnoticed spatter will not “burn on” next time you cook. To

‘3

and soak them for 20 to 30 minutes in solution of hot water and product for cleaning inside of coffee makers. such as Dip-It brand. If soil does not rinse off completely. scrub burners

Remove shelves and clean them outside of the oven to avoid damaging the specially coated oven top, sides and back. Use any and all mentioned materials. Rinse thoroughly to

remove all materials after cleaning. N(XE: Some commercial oven cleaners cause

darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

. . . . . . .

.. . .

Page 26

Minor Adjustments

YouCan Make

Oven Door Hei~t Adjustment -

Repeated openings and closings can cause the oven door to work itself out of adjustment. One side may close higher than the other, and the door may not seal properly.

To adjust the height of the door:

1. Remove the door (see page 21).

Oven Burner Air Adjustment Shutter

The air adjustment shutter for the oven burner regulates the flow of air to the flame.

The shutter for the oven burner is near the back wall of the oven behind the broiler drawer.

To reach the shutter, remove the oven bottom (page 22) and the burner baffle.

To adjust the flow of air to the

burner, loosen the Phillips head

screw and rotate the shutter to allow more or less air into the

burner tube as needed.

2. With a thin-bladed screwdriver,

turn the screw in the opening at the top of each door hinge. Turn clockwise to lower, counterclockwise to raise each side of the door.

3. Replace the door, close it, and check alignment and door seal.

+’”

To determine if the burner flame is proper, light the burner. The

flame should have 1/2” to 3/4” blue cones with no yellow tipping. When the baffle is back in place, the

flame will resettle.

Page 27

~“’(_)VenThermostat

Adjustment

The temperature control in your new oven has been careiidly adjusted to provide accumte t~mperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of

time required when using your favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since this drift is very gradual. it is not readily noticed. Therefore, you

may have become accustomed to your previous oven which may have provided a higher or lower temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after

ou have used the oven a few times

and you feel the oven is too hot

or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.

Pull the knob off the control shaft and look at the back side. There is a disc in the center of the knob skirt with a series of marks opposite a

pointer.

Note to which mark the pointer is

pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in the direction of arrow for LOWER. Each mark will change the oven temperature approximately 20”F.

We suggest that you make the adjustment one mark from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten. Re-install knob on range and check performance.

Note: After an adjustment has been made to the lower OVEN TEMP knob, the OFF and BROIL positions will not line up with the indicator mark on the control panel as they previously did. This condition is normal and will not create a problem.

I Note position of

pointer to marks before adjustment

Loosen only the locking screws

Page 28

—

:~~,

.—

‘~ Use This Problem Solver

Questions?

PROBLELNI

CONTROL PANEL LIGHTED, YET OVEN WILL NOT START

FOODS ARE EITHER

OVERCOOKED OR

UNDERCOOKED

POSSIBLE CAUSE AND REMEDY

● Door not securely closed.

● ON button must be pressed before oven can be programmed.

● Temperature probe not inserted properly during Temp Cook functions.

● START must be touched afier entering cooking selection.

● Another selection entered already in oven and CLEAR not touched to cancel it.

● Make sure you have entered cooking time or temperature.

● Clear was touched accidentally. Reset cooking program and touch START.

● Cooking times maYyaw because of starting food temperature, food density or amount

of foods in oven. Enter additional cooking time for completion.

● Incorrect power level entered. Check cookbook for recommended power level or

changing Ievels during cooking if necessary.

● Dish was not rotated, turned or stirred. Some dishes require specific instructions.

Check cookbook or recipe for these instructions.

● Too many dishes in oven at same time. Cooking time must be increased when cooking

more than one food item. Check cookbook for recommendation on increasing time.

All these things are normal” with your microwave oven:

● Steam or vapor escaping from

around the door.

● Light reflection around door or

outer case.

● Dimming oven light and change

in blower sound may occur while operating at power levels other than high.

● Dull thumping sound while oven

is operating.

● Some TV-Radio interference

might be noticed while using your microwave oven. It’s similar to the interference caused bv other small appliances and does ~ot indicate a problem with your oven.

TOP BURNERS DO NOT LIGHT

● Make sure electrical plug is plugged into a live, properly grounded power outlet.

● Burner holes on side of bu~er may lx Cloggeci. Remove and clean them.

● Burners not fitted correctly onto mounting brat kets. Remove and reinstall burners

properly.

Page 29

-. ;

-..4

PROBLEM

OVEN DOES NCfI’

COOK PROPERLY

POSSIBLE CAUSE AND/OR WHAT TO DO

● Make sure thermostat capillary bulb (located in upper portion of oven) is securely held

by the mounting clip, is not touching oven sides, and is not coated with anything.

QAluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

o Incorrect cookware being used. Check each cooking section for cookware tips. c Oven bottom not securely seated in position.

● OVEN TEMP knob set incorrectly or not turned on.

● Check common baking, roasting and broiling problems on pages 15-18.

CLOCK DOES

● Range electrical plug must be securely seated in a live power outlet. Check for blown

NUT WORK fuse or tripped circuit breaker. OVEN LIGHT DOES

N~ COME ON

STRONG ODOR

● Bulb maybe loose or burned out.

● Electrical plug must be plugged into a live power outlet.

● Improper air/gas ratio in oven. Adjust oven burner air shutters—see page 26.

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

GE Answer Center@

800.626.2000 consumer information service

Page 30

Notes

Page 31

If YouNeed Service

To obtain service, see your warranty on the back page 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 are three

steps to follow for further help. FIRST, contact the people who

serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park

Louisville, Kentucky 40225

FINALLY, if your problem is still

not resolved, write:

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

Page 32

YOUR GENERAL ELECTRIC MICROWAVE COOKING CENTER

Save proof of origi~al purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

WARRANTY

FULL ONEYEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor

in your home to repair or replace

any part of the microwave cooking center that fails because

of a manufacturing defect.

LIMITED 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 service labor charges.

This warranty is extended to the original purchaser and any succeeding 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

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 authorized Customer Care@

servicers during normal working

hours.

Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY.

GENERAL ELECTRIC FACTORY ‘

SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CU.STQ~~~R

CARi3 SEAJICE.

WHAT IS NOT COVERED

SOme StateSdo 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.

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

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

● Service 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 Center@

800.626.2000 consumer information service

● 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.

Warrantor: General Electric Company

● Replacement of house fuses or

resetting of circuit breakers.

c 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.

Part No. 164 D1352P221

JGHC60GEJ