GE JGHC60GEN Use and Care Manual

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Microwave Cooking Center

Safety instructions ....................2-7

Anti-Tip Bracket ...................................2, 4,36

Precautions to Avoid Possible Exposure

to Excessive Microwave Energy .................2

Operating Instructions, Tips

Aluminum Foil

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Electronic Control Features 10 Features

Lower Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-28

Adjusting Oven Thermostat ..................21

Baking

Controls . . . . . . . . . . . . . . . . . . . . . . . . . . 19,21,22,25,26

Roasting

Shelves ............................................7, 20,23

Automatic Baking ....................................22

Microwave Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-16

Automatic Defrosting ......................1 1-13

Automatic Reheat ....................................1 5

Cooking By Temperature . . . . . . . . . . . . . . . . . . . . . . . . 16

Cooking by Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Minute Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Surface Cooking . . 17, 18

........................................................8,

Broiling

....,........5,

..................................................2

..........,......................................2

..................,...........................2

24,25,27,34,35

1-24 7,28

5,26

Problem

More questions

GE Answer Center” 800.626.2000

Care

and

Broiler Pan and Rack ...................................32

Continuous Cleaning ..................................34

Cooktop........ . . . . . . . . . . . . . . . . . . . . . . . . . . . ................29,32

Lower Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Lower Oven Light ........................................32

Microwave

Burner Grates/Drip Pans ...........................30

Minor Adjustments

Oven Door Height ........................................36

Broil and Oven Burner ................................37

Consumer Services ...................39

Model and Serial Numbers ..........................2

Warranty ........................................Back Cover

Sohrer........................37,

cleaning

Oven..........................................29

?...call

.................29 -36

Preparation

Flooring .............................................................7

Leveling .............................................................7

GE Appliances

The electrical

in this cooking center is 750 watts.

ou@Jt

of the microwave oven

r===l

Model JGHC60GEN

HELP US HELP YOU...

Before using your cooking 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):

Consu]mer

GE Appliances Appliance Park Louisville, KY 40225

Affairs

Write down the model and serial numbers.

You’ 11 find them on a label located in the burner box under the cooktop.

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.

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 in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

A WARNING

@!liiil

●

ALL RANGES CAN TIP.

●

INJURY TO PERSONS

COULD RESULT.

●

INSTALL THE ANTI-TIP

DEVICE PACKED WITH THE RANGE.

●

SEE THE INSTALLATION

INSTRUCTIONS.

WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

●

—Do not store or use gasoline or other

Immediately call your gas supplier from a flammable vapors and liquids in the vicinity neighbor’s phone. Follow the gas supplier’s of this or any other appliance.

—WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do not

use any phone in your building.

instructions.

●

If you cannot reach your gas supplier, call

the fire department.

—Installation and service must be performed

by a qualified installer, service agency or the gas supplier.

PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO

EXCESSIVE MICROWAVE 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.

(b) Do Not Place any object between the oven front

face and the door or allow soil or cleaner residue

to accumulate on sealing surfaces.

particularly 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)

doo; seals and sealing surfaces.

(d) The Oven Should Not be adjusted or repaired by

anyone except properly qualified service personnel.

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.

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE The California Safe Drinking Water and Toxic

Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause cancer, birth defects or other reproductive harm and requires businesses to warn customers of potential exposure to such substances.

Gas appliances can cause minor exposure to four of these substances, namely benzene, carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. 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 Cooking Center

When you get your cooking center, have the installer show you the location of the gas cut-off valve and how to shut it off if necessary.

●

Have your cooking center installed and properly

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

Write to:

GE Appliances Range Product Service Appliance Park Louisville, KY 40225

●

Plug your cooking center into a 120-volt

grounded outlet only. Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly-grounded three-prong outlet in accordance with the National Electrical Code. Do not use an extension cord with this appliance.

●

Do not attempt to repair or replace any part

of your cooking center unless it is specifically recommended in this guide. All other servicing should be referred to a qualified technician.

●

Be sure your cooking center is correctly

adjusted by a qualified service technician or installer for the type

gas (natural or LP) which is to be used. Your cooking center can be converted for use with either type of gas, See Installation Instructions.

WARNING: These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all codes and requirements of the authority having

jurisdiction. Failure to follow these instructions

could

result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

●

Be sure all packing materials are removed

from the cooking center before operating it, to prevent fire or smoke damage should the packing material ignite.

(continued next page)

IMPORTANT SAFETY INSTRUCTIONS

(continued)

WARNING-AU

and injury could-result. To

i.,

tip the cooking center forward to check if the Anti-Tip bracket is engaged witht the leveling legs. Make sure it fits securely into the slot.

If you pull the cooking center out from the wall for any reason, make sure the rear legs are returned to their position in the device when you push the range

back. Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could

result in tipping of the cooking center and injury.

●

This cooking center is specifically

to heat or cook food, and is not intended for laboratory or industrial use.

accidental tipping of the range, from abnormal usage, including excess loading of the oven door, attach it to the floor by installing the Anti-Tip device supplied. (See the Installation Instructions.) To insure the device is properly installed and engaged, carefully

cooking

centers can

ti~

prev~nt

6esigned

●

CAUTION:

ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A COOKING CENTER OR ON THE COOKTOP— CHILDREN CLIMBING

C&?

THE COOKING CENTER TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

Never wear loose-fitting or hanging garments

while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

●

Use only dry pot holders—moist or

damp pot holders on hot surfaces may

result in burns from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

●

Never use your appliance for warming or

heating the room.

●

Do not leave paper products, cooking utensils,

not in

or food in the oven when

use.

After prolonged use of the lower oven, high

floor temperatures may result and many floor coverings will not withstand this kind of use. Never install the cooking center over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Cooking Center

●

Do not leave children alone—children should

not be left alone or unattended in area where appliance is in use, They should never be allowed to sit or stand on any part of the appliance.

●

Teach children not to play with the controls or

any other part of the cooking center.

●

Let burner grates and other surfaces cool

before touching them or leaving them where children can reach them.

●

Do not allow anyone to climb, stand or hang on

the door, broiler drawer or cooktop. They could damage the cooking center and even tip it over causing severe personal injury.

●

Do not let cooking grease or other flammable

materials accumulate in the cooking center or near it.

●

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE

OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

fi”~

●

Do not use water on grease fires.

Never pick up a flaming

pan.

Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray, or if available, use dry chemical or foam-type extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multipurpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven control to OFF or use a dry chemical or foam-type fire extinguisher.

●

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

and

in the meat, it will be killed

the meat will be

safe to eat.

Microwave Oven:

Read

and

follow the specific PRECAUTIONS

TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE

●

To reduce the risk

i%e

—Ilo not overcook food. Carefully attend

if paper, plastic or

other

combustible materials

ENERGY

the

oven cavity:

section.

appIkmce

are placed inside the oven to facilitate cooking.

—Remove wire twist-ties from paper or plastic

bags before placing bags in oven.

—Do not use

your

microwave oven to dry

newspapers.

—Do not use recycled paper products. Recycled

paper towels, napkins and

wax

paper can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or

nylon

filament

should be avoided, as they may also ignite.

—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 overcook potatoes. They could dehydrate

and catch fire, causing

—Do not operate the oven

damage

to your

while

oven.

empty to avoid damage to the oven and the danger of fire. If by accident the oven should run empty a minute

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 use the oven

not leave paper products, cooking utensils or

for storage purposes.

food in the oven when not in use.

—If materials

keep oven door closed, turn

inside

the oven

should

oven

off, and

ignite,

disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

. Do nut boil

will build up inside the egg yolk

eggs

in a microwave oven.

and

Pressure

will

cause

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 should be

pierced to allow steam to escape during cooking,

●

Don’t defrost frozen

beverages in

narrow-

necked bottles (especially carbonated beverages).

the

Even if up. This can cause the container

container is opened, pressure can build

burst, possibly

resulting in injury.

Use

metal

only as directed in

this book.

Foil strips as used on meat roasts are helpful when used as shown in cookbook. TV dinners maybe microwaved in foil trays less than 3/4 inch remove top foil cover

and

return tray to box,

high;

When using metal in microwave oven, keep metal (other than the metal shelf) at least 1 inch away from sides of oven.

Cookware may

become

hot because of heat transferred from the heated food. Pot holders may

needed to handle the cookware.

* The oven floor

carefil

touching the floor during and

Foods cooked in liquids

can become

(such

to~

hot to

as pasta)

touch.

after

cooking,

may tend to boil over more rapidly than foods containing less moisture.

o Do not

use

a thermometer in food you are

microwaving unless the thermometer is designed

for

or recommended

●

Remove

oven when

the temperature probe from the

not using it to cook with. If you

use in the microwave oven.

leave the probe inside the oven without inserting

it in food or liquid, and turn

microwave energy, it can create electrical arcing in the oven, and damage oven walls.

●

Some products such as whole eggs and

sealed

containers—for example, closed glass jars—will explode and should not be heated in this oven. Such

use of the microwave oven

●

Avoid heating baby food in glass

cou}d

result in injury,

jars$

even without their lids; especially meat and egg mixtures.

Hot foods and steam can cause

burns. Be c~eful

containers of hot food.

popcorn bags, cooking pouches and

when opening

including

boxes~To

anY

prevent possible injury, direct steam away from

hands and face.

{cmtinuednextpage)

‘i

●

Plastic Cookware-Plastic cookware designed for

IMPORTANT SAFETY INSTRUCTIONS

(continued)

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

longm

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.

●

Not all plastic wrap is suitable for use

in microwave ovens. Check the package for proper use.

~~Boilable”

tightly closed plastic bags should be slit, pierced or vented as directed on

cooking pouches and

the 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.

●

Spontaneous boiling—Under certain

Eii!=l

from the microwave oven. To prevent burns

special circumstances, liquids may start to boil during or shortly after removal

from

splashing liquid, stir the liquid briefly before removing the container from the microwave oven.

Surface

●

Always use the LITE position when igniting

Cooking

top burners and make sure the burners have ignited.

●

Never leave surface burners unattended at

high flame settings. Boilover causes smoking and greasy spillovers that may catch on fire,

●

Adjust top burner flame size so it does not

extend beyond the edge of the cookware. Excessive flame is hazardous.

●

To minimize the possibility of burns, ignition

of flammable materials, and spillage, turn cookware handles toward the side or back of the

range without extending over adjacent burners.

●

Never block the

range. They provide the air

vents

(air

o~enings)

inlet

of the

and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the

cooktop

and at the top of the oven door.

●

Do not

the wok has a round metal ring that is

use

a wok on the cooking surface if

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,

may cause

the burner to work improperly. This may cause a

carbon monoxide level above that allowed by

current standards, resulting in a health hazard.

●

Always turn surface

burner

to OFF before

removing cookware.

●

Carefully watch foods being fried at a high

flame setting.

●

Foods for frying should be as dry as

possible. Frost on frozen foods or

moisture on

fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use least possible amount of fat for effective

shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

●

If a combination of oils or fats will be used

in frying, stir together before heating or as fats

molt

slowly.

●

Always

●

Use a deep fat thermometer whenever

hea$

fat slowly, and watch as it heats.

possible to prevent overheating fat beyond the smoking point.

Never try to move a pan of hot fat, especially

a deep fat fryer. Wait until the fat has cooled.

●

Use proper pan size-Avoid pans that are

unstable or easily tipped.

Select

cookware

having flat bottoms large enough to cover burner

grates, To avoid spillovers, make sure cookware is large enough to contain the food properly. This will both save cleaning time and prevent hazardous accumulations of food, since heavy

spattering or spillovers left on range can ignite.

Use pans with handles that can be easily grasped and remain cool.

●

When using glass cookware, make sure it is

designed for top-of-range cooking.

Keep all plastics away from top burners.

●

Do not

leave plastic items on the cooktopthey may melt if left too close to the vent.

● Do not leave any items on the cooktop. The

hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

●

To avoid the possibility of a burn, always be

certain that the controls for all burners are at the OFF

position and

all grates are cool before

attempting to remove them.

When flaming foods are under the hood,

turn the fan off. The fan, if operating, may spread the flames.

●

If range is located near a window, do not hang

long curtains that could blow over the top burners and create a fire hazard.

●

If you smell gas, turn off the gas to the range and

call a qualified service technician. Never use an open flame to locate a leak.

Lower Oven:

●

Stand away from

opening

the

escapes can cause

●

Do not heat unopened food containers.

the

cooking center when

oven door. The

burns

hot air or steam which

to hands, face

artd/or

eyes,

Pressure could build up and the container could burst, causing an injury.

●

Never leave the oven door open when you are

not watching the cooking center.

●

Place the oven shelf in the desired position

while the oven is cool. If shelves must be handled when hot, do not let pot holder contact heating units in the oven.

●

Pulling out the shelf to the shelf stop is a

convenience in lifting heavy foods. It is also

a precaution against bums from touching hot surfaces of the door or oven walls.

●

When using cooking or roasting bags in oven,

follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers.

If overheated, they can catch fire.

●

Do not

use oven

cleaners on the oven inside or any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish,

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from grease buildup.

FLOORING UNDER TH

Your cooking center, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl. When moving

the cooking center on this type of flooring, use care.

Do not install the cooking center over kitchen carpeting

unless you place an insulating pad or sheet of l/4-inch thick plywood between the cooking center and carpeting.

LEVELING THE COOKING CENTER

Leveling legs are located on each corner of the base of the cooking center. Your cooking center 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 cooking center by adjusting the leveling legs.

IMPORTANT SAFETY INSTRUCTIONS

When the floor covering ends at the front of the cooking center, the area that the cooking center 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 cooking center to be moved for cleaning or servicing.

Both of the rear leveling legs will engage the Anti-tip bracket (allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the cooking center and the leveling legs to permit installation into the Anti-tip bracket.

FEATu~s

tlmfJ-

OF YOUR

COo~G

CENTER

Appearance may vary slightly.

Features of Your Cooking Center I See Page

1 Microwave Oven Door Handle

The door must be securely latched for the oven to operate.

2 Glass Tray Must always be in

place when operating the oven.

3 Window and Metal Shield

Allows cooking to be viewed

while keeping microwaves confined in the oven.

4 Inside Microwave Door Latch

5 Microwave Oven Light 6 Cooking Guide

Microwave

7 Receptacle for the Temperature

Probe Microwave Oven only.

8 Microwave Oven Vent

Oven only.

I I

9 Display and Electronic Control

Panel Microwave Oven only.

~Minute

Clock

12 Lower Automatic Oven Timers

13 Lower Oven Set knob

14 Lower Oven “On” Indicator Light

15 Lower Oven Temp knob

16 Lower Oven Light Switch 17

Temperature Probe Microwave Oven only.

Timer

— —

10, 12,

14-16,30

19,21,

22,25,30

—

19,21,

22.25.30

16,29

Features of Your Cooking Center 18 Cooktop Surface Light Switch 19 Surface Control knobs

20 Lower Oven Shelves

21 Lower Oven Shelf Positions

For roasting and baking positions

of shelves, see suggestions in the Roasting and the Baking sections.

22 Removable Lower Oven Door

Easily

removed

23 Broiler Pan and Rack

24 Broiler Drawer

25 Anti-Tip Device

See the Installation Instructions

26 Removable Lower Oven Bottom 27 Lower Oven Light 28 Model and Serial Numbers

Located in the burner the cooktop.

29 Lift-Up Cooktop

30 Surface Burners

Cookto~ Surface

=o-wer

Oven Vent

for cleaning.

boxunder

Light

See Page

6, 17,30

7,20,

23,33

7,20,

25,27,

28,32

4,27,28

4,36

20,32

6, 18,

30,31

7,20

MICROWAVE OVEN

FEATURES OF YOUR

ELECTRONIC CONTROL PANEL

The electronic 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. The control panel has six function pads (TIME COOK 1, TIME

COOK 2, AUTO DEFROST, REHEAT TIME, TIMER, TEMP COOK),

START, and CLEAR/OFF), ten indicator lights (Enter Weight, Enter Category, Meat, Poultry, fish, Auto Defrost, Time Cook 1, Time Cook 2, Timer, Temp Cook) and ten number pads (0–9).

1. Display. Shows the cooking time or temperature, power

level settings and weights (when using Auto Defrost) as

they are entered. Serves as a countdown timer during

cooking. When the microwave is not in use, a colon

will appear in the display.

The indicator lights show which function is in operation

and prompts the next entry.

2. TIME COOK 1. Press this pad to program the oven to cook for a set amount of time at any power level.

3. AUTO DEFROST. Press this pad to program the oven to defrost by weight. The oven automatically sets the power levels and the defrosting times.

4. Number Pads. Press these pads to enter cooking times, defrosting times, temperature,

food (when using Auto Defrost) and the minute timer.

START. After all selections are made, use this pad to

start the microwave oven.

6. TIMER. This feature uses no microwave energy. It

functions as a kitchen timer, a hold timer after defrost or as a delay timer before microwave timer or temperature cooking. Press this pad to set the minute timer.

TIME COOK 2. Used with the TIME COOK 1 pad to

program the oven for two-stage cooking (when two power levels are required).

8. POWER LEVEL. Press this pad to select a power level other than the automatic

microwaving or cooking with the probe.

9. REHEAT TIME. Press this pad to program the oven to

select one of six pre-programmed reheating times.

10. CLEAR/OFF. Press this pad to clear all information

previously entered.

11. TEMP COOK. Press this pad to select the probe

function and cook foods to a desired done temperature.

When setting the control panel, a beep will be heard each time a selection is registered.

three operation pads (POWER LEVEL,

power levels. weight of

power level 10 (HI) when

Q-

e3-

o--

ENTER

WEIGHT CATEGORY MEAT POULTRY FISH

— .—. .

—————

TIMER

AUTO TIME

DEF COOK 1

-m

CATEGORY

COOK2

TIME

POWER

LEVEL

TEMP

COOK

Elm

-m

(Y---] [-Y]

-m

-El

cEiii3-

)

-9

-e

--0

-0

If cooking is completed before the set time has elapsed, press the

CLEAWOFF pad to clear the display.

● Make sure all the cookware used in your ● Paper towels, wax paper and plastic wrap

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

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.

● 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. you are testing and a glass measuring cup filled with one cup water— set the measuring

If you use a meat thermometer while cooking,

make sure it is safe for use in microwave ovens.

cup either in or next to the dish. Microwave for

minute at 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.

All these things are normal with ● Dimming of the oven light and your microwave oven:

● Steam or vapor escaping from

around the door.

● Light reflection around the door

or the outer case.

change in the blower sound may occur while operation at power your microwave oven. It’s similar levels other than high.

● A dull thumping sound while the

oven is operating.

HOW TO USE THE MINUTE TIMER

When the microwave oven is not in use, the control panel can serve as a convenient timer and will signal when through.

To set the minute timer:

1. Press the TIMER pad

2. Press the number pads to set the amount of time. The Timer can be set for any time from 1 second to 99 minutes and 99 seconds.

3. Press the START pad.

The timer will count down in the display window and the timer indicator light will flash. When the set time is up, the word “END” will appear in the display window. Press the CLEAR/OFF pad to clear the display.

If the minute timer is used during a cooking function, the cooking function time will show in the display while the timer is in use. When the set minute timer time is up, the control will beep three times. To display the remaining minute timer time during a cooking function, press the TIMER pad. The minute timer time will appear in the display for three minutes.

● Some TV-Radio interference

might be noticed while using

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

AUTO DEFROSTING

The glass tray must always be in place when operating the oven. The Auto Defrost function automatically calculates the exact amount of defrosting time and the correct power level needed to defrost food. defrosting before cooking begins.

Select one of the three food categories (Meat, Poultry or Fish) and enter the weight of the food. A preprogrammed standing time of five minutes is included in the calculated item to allow complete

(continued next page)

MICROWAVE OVEN

How to Set Auto Defrost

AUTO DEFROSTING

(continued)

AUTO

DEFROST

2. Press the AUTO DEFROST pad again to select the food category. The indicator light will move across the display window under the three choices (Meat, Poultry, Fish) as the AUTO DEFROST pad is pressed.

Stand Time

When using the Auto Defrost feature, it is necessary to allow food to stand in order to finish defrosting the interior. You may take the food out of the oven if you wish. In some cases, it should stand in your refrigerator. Stand time recommendations are given in the Auto Defrost Guide.

1. Press the AUTO DEFROST pad.

The Auto Defrost Indicator Light will appear and flash in the display window. The Enter Category Indicator

Light will also flash.

3. Press the appropriate number pads to enter the weight of the food. Food weights must be entered in pounds and tenths of pounds. Refer to the chart

below for conversion of package weights in ounces into decimal numbers.

Conversion Guide

If the weight of food is stated in pounds and ounces, the ounces must be converted to tenths (.1) of a pound.

For example: Press the number pads 1 and 2 for weight of 1.2 pounds (1 pound, 3 ounces). See the Conversion Guide. If the weight is not entered within three seconds after choosing the food category, the Enter Weight Indicator Light will appear and flash in the display as a signal to enter the weight of the food.

If an entered weight is not within the range of the minimum and maximum weights for each category, the control will beep, signaling that the food is too large or too small to be defrosted using the Auto Defrost function.

4. Press the START pad.

EEl

The Auto Defrost Indicator Light will continue to flash in the display. When the pre-programmed defrosting time has run out, the oven control will beep and the word “END” will appear in the display.

4-5 6-7

9-1o

12-13

14-15

.3 .4 .5 .6 .7

The oven can also be programmed to defrost foods other than the

pre-programmed food categories.

Use the Time Cook 1 function at

low

Dower (30%) item; such as breads, baked goods

and casseroles.

to defrost food

MANUAL DEFROSTING

Example: To set the oven to Remember that since Time Cook 1

defrost for three minutes:

Press the number pads 3,0, and O.

2. Press the POWER LEVEL pad.

3. Press number pad 3. “30” will appear in the display window.

Press the START pad. The Time Cook 1 Indicator Light will appear in the display continue to flash until the defrosting time is completed.

~nd

is the most common function, the

oven is programmed to begin the Time Cook 1 function when numbers are entered without selecting a function. Therefore, it is not necessary to press the TIME COOK 1 pad cooking time.

befo~

entering the

AUTO DEFROST GUIDE

CODE RECOMMENDED

FOODS

Chops

Frankfurters, Sausage

Ground Meat

Beef Patties

Roast

Ribs

Steak

Stew

MIN.-MAX. WEIGHT

FIRST SIGNAL

Turn over,

Separate.

Turn over.

Turn over. Turn over and

shield. Turn over,

Turn over, Turn over and

separate.

SECOND SIGNAL STAND TIME

Separate and shield where necessary.

Remove defrosted pieces.

Remove defrosted areas and break apart.

Separate patties. Shield if necessary.

Remove defrosted pieces. Shield if necessary.

Separate and remove defrosted pieces.

5 minutes

2 minutes

minutes

5 minutes 90 minutes

10 minutes

5 minutes

Whole Chicken

Turkey Breast (breast side up)

Chicken Pieces

Turn over and shield.

Turn over.

Turn over,

Cornish

lCornishhens (split)

Fish fillets

Shrimp, scallops

Whole fish

Edges

or thin areas of meat will defrost more rapidly than other areas. After first or second signal, shield warm areas

wi~h

small pieces of foil.

hens (whole)

Remove wrapper and turn over.

Turn over.

Separate.

Turn over and shield tail and head.

. .

Turn over and shield. 10 minutes;

run cold water in cavity.

Shield where necessary.

Separate and remove defrosted pieces.

refrigerator 5 minutes

10 minutes; run cold water in cavity.

5 minutes

Hold under cold running water.

minutes in

MICROWAVE OVEN

Time Cook 1

COOKING BY TIME

NOTE: The glass tray must always by in place when operating the oven.

Time Cook 1 is the function most often used to cook most foods for a chosen time at a chosen power

level. The oven will automatically cook on high (HI)

power unless a lower power level is selected.

Since Time Cook 1 is the the most common function,

the oven is programmed to begin the Time Cook 1 function when numbers are entered without selecting any function. Therefore, it is not necessary

to press the TIME COOK 1 pad before entering a cooking time.

Time Cook 1 and 2 Two-Stage Cooking

To program the oven for two-stage cooking, use the Time Cook 1 and 2 functions.

For Example: to cook an item for 4 minutes on high

(HI), then cook for 8 minutes on medium (50%):

1. Press the number pads 4,0 and O.

NOTE: Since Time Cook 1 is the most common function, the oven is programmed to begin the Time Cook 1 function when numbers are entered without selecting a function. Therefore it is not necessary to press the TIME COOK 1 pad before

entering the cooking time.

2. Press the TIME COOK 2 pad.

For Example: To set the oven for on high (HI):

Press the number pads 1,3 and O.

START

The Time Cook 1 Indicator Light will appear in the display and continued to flash until the cooking time is completed.

When the time has run out, the oven control will beep four times. The word “END” will appear in the display and the oven will shut off.

To change the power level after setting the Time Cook 1 function, press the POWER LEVEL

pad, then press the desired number pad for the new power level.

During the first stage, the Time Cook 1 Indicator Light will flash in the display window and the Time Cook 2 Indicator Light will glow. During the second stage, the Time Cook 2 Indicator Light will flash.

To change the power level after setting either the Time Cook 1 or the Time Cook 2 function,

first press the TIME COOK 1 pad (or the TIME COOK 2 pad), then press the POWER LEVEL pad, and then press the desired number pad for the new power level.

Press the START pad.

l!A

minutes

3. Press the number pads 8,0 and O.

4. Press the POWER LEVEL pad,

then press 5.

5. Press the START pad.

Auto Defrosting and Two-Stage Cooking

The oven can be programmed to go automatically

from Auto Defrost into cooking, using the Time Cook

1 and the Time Cook 2 functions.

An automatic holding period is preprogrammed as part of the defrosting time to ensure complete and even defrosting before cooking begins.

To program the oven to cook after using Auto Defrost:

AUTO

DEFROST

TIME COOK

1. Program the oven for Auto Defrost,

following the instructions under the How to Set Auto Defrost section to enter food category and weight.

2. Press the TIME COOK 1 pad, then the

appropriate number pads to enter the desired amount of cooking time.

3. If a power level other than high (HI)

is desired, press the POWER LEVEL pad, then the appropriate number pad to enter the power level.

4. If a second cooking stage is required,

press the TIME COOK 2 pad, then the appropriate number pads to enter the desired amount of cooking time.

POWER

LEVEL

START

If a power level other than high (HI) is desired, press the POWER LEVEL pad, the press the appropriate number pad to enter the power level.

Press the START pad.

NOTE: The oven will automatically cook on high (HI) unless a lower power level is selected.

The oven will begin the program by defrosting. During the defrost stage, the Auto Defrost Indicator Light will flash in the display and the selected Category Indicator Light will glow. The Time Cook 1 and the Time Cook 2 indicator lights will glow. During the first cooking stage, the Time Cook 1 Indicator Light will flash and the Time Cook 2 Indicator Light will glow. During the second cooking stage, the Time Cook 2 Indicator Light will flash.

AUTOMATIC REHEAT

The Reheat time feature is a time-saving convenience useful for heating small amounts of food or beverages. The Reheat time function has six different preprogrammed reheating times. Press the REHEAT TIME pad from one to six times or press and hold the pad to select one of the pre-programmed settings:

10 seconds

30 seconds press the pad twice or press and hold

1 minute

1 minute,

30 seconds

2 minutes

3 minutes

press the REHEAT TIME pad once

the

pad

until “30”

press the pad three times or press and hold the pad until “1 in the display

press the pad four times or press

and hold the pad until “1:30” appears in the

dis~lav

press the pad five times or press

and hold the pad until in the display

press the pad six times or press and hold the pad until

in the display

appears

“2:00”

“3:00”

in the display

:00”

appears

For Example: To set the oven for lH minutes on high

(HI) power:

1. Press the REHEAT TIME pad four

START

The oven will automatically begin cooking on high power for the pre-programmed amount of time. The Time Cook 1 Indicator Light will appear and flash. When the time has run out, the oven control will beep four times. The word “END” will appear in the display and the oven will shut off.

To change the power level after setting either the Automatic Reheat function, press the

REHEAT TIME pad, then press the POWER LEVEL pad, and then press the desired number pad for the new power level.

times, or press and hold the pad until

“1:00” appears in the display.

2. Press the START pad.

MICROWAVE OVEN

COOKING BY TEMPERATURE

The temperature probe is used to cook foods to a preselected “done” temperature. The probe senses

the internal temperature of the food and turns off the microwave energy when the food reaches the preselected temperature. The probe must be used when the Temp Cook feature is used.

Using the probe can eliminate guesswork when microwaving certain food items, especially meats and poultry.

● The probe should be inserted into the center of the

food item, not touching fat or bones. The probe should not touch plastic or paper or any part of the interior of the oven.

● Never operate the oven empty with the probe

plugged in.

How

to Temp Cook a Rolled Beef Rib Roast to Medium

1. Insert the temperature probe into the roast. Place

the food in the oven and attach the cable end of the probe securely into the receptacle in the oven wall. The Temp Indicator Light will appear and flash in the display. The oven will beep.

2. Press the TEMP COOK pad.

3. Press the appropriate number pads to select the

desired “done” temperature

The number 1 is already programmed, therefore enter only the second and third numbers of the desired temperature.

For example: To set the temperature for 120°F., press

2, 0. The temperature can be set for any temperature from 100”F. to

199°F.

4. If high (HI) is the recommended cooking power level, press the START pad. If a power level other than high (HI) is required, press the POWER LEVEL pad, then press the appropriate number pad to enter the desired power level.

● The probe can become hot during cooking. Use a

pot holder to remove the probe from the food and the receptacle.

● The probe cannot be used in the lower oven.

● Do not use the probe with a browning dish.

● Position the probe so that the probe jack easily

reaches the receptacle.

● If the probe is not inserted properly into the food,

heating may continue indefinitely and can overcook or burn foods.

● If the probe should fail for any of the above reasons,

the word “END” will appear in the display and the

oven will beep continuously. Remove and reinsert the probe, then reprogram the desired time and temperatures.

Press the START pad.

sensor

handle cable end

The word “COOL” will appear and remain in the display until the internal temperature of the food reaches approximately

85°F.

The display will then count up in 5° increments until the preset temperature is reached. The Temp Cook Indicator Light will continue to flash in the display.

To check the temperature setting while cooking, press the TEMP COOK pad. The

selected “done “ temperature will appear in the display for a few seconds.

To change the power level after setting the Temp Cook temperature, press the POWER

LEVEL pad to the desired number for the new power level.

Automatic Hold

When the preselected “done” temperature is reached, the oven control will beep and the word “END” will appear in the display. The oven will continue to hold the food at the “done” temperature until the probe and food are removed from the oven. You may want to hold the food at the done temperature or a lower (serving) temperature until ready to serve. A holding temperature can be set to a temperature lower than the cooking temperature (but not lower than

140°F.).

For example: To set the holding temperature for

145°F.

after cooking to an internal “done” temperature

of 180°F.:

1. Press the CLEAR OFF pad.

2. Press 4, 5.

Press the START pad. The word “HOLD” will appear in the display. The oven will hold the food at the selected temperature until the probe and the

food are removed from the oven.

SURFACE COOKING

Clock

To set the clock, 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.

After setting the clock, let the knob out and turn the minute timer pointer to OFF.

Minute Timer

c!B@!@

The minute timer is the large dial to the left of the digital clock. Use it to time all your precise cooking operations. The minute timer knob reaches the number of minutes you also changes the digital clock. want to time (up to 60).

To set the minute timer,

center knob clockwise, without pushing in, until the pointer

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

turn the

SURFACE COOKING

Electric 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,

Hold a lighted match to the burner, then turn the knob to the LITE position. To avoid burning your hand, use extreme caution when lighting burners this way.

you can light the surface burners with a match.

,,\\\

=.N 60 0

=s50

(IIID

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~,,,

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Light a Burner

Blll

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

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

● Do not operate the 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.

● Check to be sure the burner

you turn on is the one you want to use.

● Be sure the burners and grates

are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

(continued next page)

SURFACE COOKING

How to Select Flame Size

SURFACE COOKING

(continued)

Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the

cookware you are using.

Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. 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 cookware manufacturer’s recommendations for

cooking methods. Glass: There are two types of glass cookwme—

those for oven use only and those for surface cooking (saucepans, coffee and teapots). Glass conducts heat

very slowly.

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

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

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

cooktops.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

Do not use woks that have support rings. Use of these types of woks, [- . with or without the ring in place, can be

dan~erous. Placin~

ring over the burner

grate may cause the burner to work improperly

resulting in carbon monoxide levels above allowable

current standards. This could be dangerous to your health. Do not try to use such woks without the ring.

You could be seriously burned if the wok tipped over.

the

..,,

.:=;::

LOWER OVEN

Cooktop Light

A full-width fluorescent light in the backsplash illuminates the cooktop. Use the switch under the upper control panel to turn the lights on and off.

USING YOUR OVEN

Before Using Your Oven

1. Look at the controls. Be sure you understand how

to set them properly.

2. Check the oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

Electric Ignition

The oven burner on your cooking center is lighted by

electric ignition. The oven and broiler cannot be

operated in the event of a power failure.

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE.

3. Read over the information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of using your new oven.

To light the burner, turn the OVEN SET knob to

the desired oven operation, and push in and turn the

OVEN TEMP knob to the desired temperature. The burner should ignite within 60 seconds.

Resumption of electrical power when the OVEN TEMP control is in any position other than OFF will result in automatic ignition of the oven or broiler burner and could cause severe bums 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.

Oven Controls

The controls for your lower oven are marked

OVEN SET and OVEN TEMP.

OVEN SET

OVENITEMP

The OVEN SET control has settings for MANUAL and AUTOMATIC.

The OVEN TEMP control maintains the temperature you set for normal oven operation as well as for broiling.

For normal oven operation, push in and turn the

knob to the desired temperature. Temperatures are 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.

(continued next page)

LOWER OVEN

Oven Shelves

USING YOUR OVEN

(continued)

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. Place the cookware on the

shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

Shelf Positions

The oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top).

Shelf positions for cooking are suggested in the Baking, Roasting, and Broiling sections.

To remove the shelf from

the oven, pull it toward you, tilt the front end upward, and pull it out.

To replace,

on the shelf support with

the stop-locks (curved extension of shelf) facing

up and toward rear of the

oven. Tilt up front and push the shelf toward the back of the oven until it goes past “stop” on the oven wall. Then lower the front of the shelf, and push it all the way back.

place the shelf

Oven Vent

Your oven is vented through duct openings at the center rear of the cooktop. Do not block these ducts when cooking in the oven— it is important that the flow of hot air from the 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.

If left too close to the vent:

● Plastic items may melt.

. Handles may become hot—use a pot holder.

● Metal will become very hot—use a pot holder.

● Flammable items may ignite.

● Pressure will increase in closed containers causing

them to burst.

Oven Light

The light comes on automatically (on some models) when the oven door is opened. Use the switch on the control panel to turn the light on and off when the door is closed.

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. These droplets are harmless and will evaporate as the oven continues to heat up.

Adjusting the Oven Thermostat

Use the time given on a recipe when cooking the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. If you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (the Oven Control) knob.

do not recommend the use of inexpensive

thermometers,

such as those found in the grocery store, to re-adjust the temperature setting of your new oven. These thermometers can vary by

2(L4O

degrees. Your oven thermostat has been preset to maximize cooking efficiency. To obtain peak cooking results, make the temperature adjustment and

re-evaluate

your cooking results for several days. If you are not satisfied with cooking results, re-adjust the temperature.

If you think the oven should be hotter or cooler, you can adjust it yourself.

the temperature, set the oven temperature

To decide how much to change

25”F.

higher

or lower than the temperature in your recipe, then bake.

The results of this “test” should give you an idea of how much the temperature should be changed.

Pull the knob off the control shaft and look at the

back side. There

is a disc in the center of the knob

Loosen only

the locking screws

skirt with a series of marks opposite a pointer.

Note position of pointer to

marks before adjustment

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,

the direction of the arrow for RAISE.

temperature,

move the pointer in the direction of

move the pointer in

To lower the

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. Reinstall knob on range and check performance.

NOTE:

After an adjustment has been made, 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.

BAKING

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the range for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Adjusting the Oven Thermostat section.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

OVEN SET

OVEN,TEMP

Close the oven door, turn the OVEN SET knob to

MANUAL,then

knob to the desired temperature.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary. Switch off heat and remove food.

push in and turn the OVEN TEMP

(continued next page)

LOWER OVEN

AUTOMATIC BAKING

How to

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Examples of Immediate Start (the oven turns on now and you set it to turn off automatically) or Delay Start and Automatic Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) are shown in the How to Set Immediate Start and Automatic Stop and the How to Set Delay Start and Automatic Stop sections.

How

Immediate Start is oven to start baking now and turn off at a later time automatically. Remember, foods continue cooking

afterco:;p::::-

To set the Stop Time, push in the knob on the Stop dial and turn

the pointer to the time you want the oven to turn off; for

example,

should be at the same position as

the time of day on the clock.

Automatic Bake

to Set Immediate Start and Automatic Stop

OVEN SET

Turn the OVEN SET knob to

2. AUTOMATIC. Turn the OVEN TEMP knob to the oven temperature; for example,

250”F.

The oven will start immediately and will stop at the time you have set.

stall ; g~ :: ; {

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“%!h,~’

6:00.

simply

setting

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,./,

J’:

The START dial

NOTE: Before beginning, make sure your oven clock shows the correct time of day.

To set the clock, 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. After setting the clock, let the knob out and turn the Minute Timer pointer to OFF.

OVEN,TEMP

NOTE: Foods that such as milk, eggs,

allowed to sit out for more than one hour before or after cooking.

Room temperature promotes the

‘::::: ~ure

that the oven light is off

because the heat from the bulb will

speed harmful bacteria growth.

spoil easily

fish, stuffi~gs,

How

to Set Delay Start and Automatic Stop

Delay Start and Automatic Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

1. To set the Start Time, push in the knob on the

START dial and turn the pointer to the time you

want the oven to turn on; for example,

2. To set the Stop Time, push in the knob on the STOP dial and turn the pointer to time you want the oven to turn off; for example, your recipe called for two and one-half hours of baking time.

NOTE: The time on the STOP dial must be later than the time shown on the oven clock and the START dial.

6:00.

3:30.

This means

3. Turn the OVEN SET knob to AUTOMATIC.

Turn the OVEN TEMP knob to 250°F. or the recommended temperature.

Place food in the oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn the OVEN

TEMP knob to OFF and remove food from oven. Carefully recheck the steps given above. If all

operations are done as explained, the oven will operate as it should.

NOTE: Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because the heat from the bulb will speed harmful bacteria growth.

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place-most foods in the middle of the oven, on either the second or third shelf from the bottom. See the chart for suggested shelf positions.

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time.

~pe

of Food

Angel food cake Biscuits or muffins

Cookies or cupcakes

Brownies Layer cakes Bundt or pound cakes Pies or pie shells Frozen pies Casseroles Roasting

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

Shelf Position

A B or C

orC

B or C B or C A or B B or C A (on cookie sheet) B or C A or B

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25”F.

and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1 as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.

k inch space between pans as well

(continued next page)

LOWER OVEN

BAKING

(continued)

Baking Guides

When using prepared baking mixes, follow recipe or instructions for best results.

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

For best results, use only one cookie sheet in the oven at a time.

Pies

For best results, do not bake pies in a shiny metal pan. When baking cakes, warped or bent pans will cause The heat is reflected and the bottom crust will be pale and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe placed on an aluminum cookie sheet for baking since recommended will usually be crisper, thinner and the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than crust; the cookie sheet helps retain it. recommended, it may be undercooked and batter may

Cakes

uneven baking results and poorly shaped products.

overflow. Check the recipe to make sure the pan size used is the one recommended.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet

or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as during cooking allows heat to escape and makes “bake 30-40 minutes.”

DO NOT open the door to check until the minimum time. Opening the oven door frequently

baking times longer. Your baking results may also be affected.

Roasting is cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting is really a baking procedure used for

meats. Therefore, oven controls are set to BAKE Roasting temperatures, which should be low and or T. BAKE. (You may hear a slight clicking sound, steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to

indicating the oven is working properly.) Roasting is

easy; just follow these steps: your meat.

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the meat. Place it, fat-side-up (or poultry breast-side -up) on a trivet in a shallow pan as close to the size of the meat as possible. (The broiler pan with grid is a good pan for this.) Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food

during cooking. Avoid spilling these materials inside the oven or inside the oven door.

OVEN SET

OVEN-TEMP

3. Turn the OVEN SET knob to MANUAL and the OVEN TEMP knob to be cooked at

375”F.

325”F.

Small poultry may

for best browning.

4. Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and

makes them easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for

temperature rise, if desired, remove roast from oven sooner (at 5° to 10”F. less than temperature in the guide).

NOTE: You may wish to use Automatic Baking as described in the Baking section of this book, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started Thaw most frozen poultry before roasting to ensure without thawing, but allow 10 to 25 minutes per even doneness. Some commercial frozen poultry can pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

be cooked successfully without thawing. Follow directions given on package label.

(continued next page)

LOWER OVEN

Questions and Answers

ROASTING

(continued)

Q. Is it necessary to check for doneness with

a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at

half-

hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try

to carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to cut across the grain of the meat.

ROASTING GUIDE

Oven

Type Meat

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, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

Temperature

325°

325° 325° 325°

325° 350°

325°

Doneness

Rare:

Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

Q. Do I need to preheat my oven each time

I cook a roast or poultry? A. It is unnecessary to preheat your oven. Q. When buying a roast, are there any special tips

that would help me cook it more evenly? A. Yes.

Q. Can I seal the sides of my foil

Buy a roast as even in thickness as possible,

or buy rolled roasts.

“tent”

when

roasting a turkey? A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown

the meat.

Approximate Roasting Time in Minutes per Pound

to 5 lbs.

24-33

6 to 8 lbs.

18-22 35-39 22-29 40-45

30-35 21-25 20-23 25-30 24-28 30-35 28-33 35-45 35-45

17-20 minutes

to 5 lbs.

35-40

per pound (any weight]

30-40

Over 5 lbs.

30-35 35-40 10 to 15

18-25

Ibs.

Over 15 lbs.

15-20

Internal

Temperature ‘F.

140°–1500f’

150°–1600 170°–1850

140°–1500t

150°–1600 170°–1850 170°–1800 170°–1800 115°–1250

185°–1900 185°–1900

In thigh:

185°–1900

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

tThe U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

140”F.

means

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

1. If the meat has fat or gristle near the edge, cut

vertical slashes through it about 2 inches apart.

If desired, fat maybe trimmed, leaving a layer

about I/S-inch thick.

2. Remove the broiler pan and the rack from the

broiler compartment and place the food on rack,

3. Pull out the drawer and position the broiler pan in

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

Use

You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it

just like the rack.

Broil

of Aluminum Foil

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The

juices could become hot enough to

catch on fire. If you do not cut the slits, you are frying, not broiling.

4. Close broiler door and turn the OVEN TEMP knob

to BROIL.

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

Turn the OVEN TEMP knob to OFF. Remove

the broiler pan from compartment and serve food immediately. Leave pan outside compartment to cool.

prefen-ed

doneness.

Broiling Tips

● Use tongs to turn meat over—pierced meat loses juices.

● Steaks and chops should be at least l-inch thick for best broiling

results. Pan broil thinner ones.

Questions & Answers

Q. Why are meats not turning

out as brown as they should?

A. Check to see if you are using

the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Should I salt the meat

before broiling?

A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes. Using the rack suspends

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack

and stay cooler, thus preventing excessive spatter and smoking.

(continued next page)

LOWER OVEN

BROILING GUIDE

1. Always use the broiler pan and rack that comes

with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. For steaks and chops, slash fat evenly around

outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done Rare

Medium Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

Precooked

Pork Chops

Well Done

Lamb Chops

Medium Well Done Medium Well Done

Wieners,

similar precooked sausages, bratwurst

Quantity andlor

Thickness

l/2-lb.

(about 8 thin slices)

l-lb. (4 patties) 1/2 to 3/4- inch thick

l-inch thick

(1-IX

lbs.)

l%inch thick

(2-2X Ibs.)

whole

(2 to

2!A-lbs.),

split lengthwise

2-4 slices

1 pkg. (2)

2-split

2-4 (6 to

8-oz.

each)

l-lb. fillets 1/4 to

l/2-inch thick

l-inch thick

2 (1/2-inch)

2 (l-inch thick), about 1 lb.

2 (l-inch) about 10-12 oz. 2 (1 X-inch), about 1 lb.

l-lb. pkg. (10)

Broil

Position

B B B

B, C

B B

c c

B, C

B B

B B B

B, C

4. When arranging food on pan, do not let fatty edges

5. Broiler does not need to be preheated. However, for

6. Frozen steaks can be broiled by positioning the

First Side

Time, Minutes

8-9

9 12 13

30-35

2-3

3-5

13-16

hang over sides, which could soil oven with fat dripping.

very thin foods, or to increase browning, preheat if desired.

oven shelf at next lowest shelf position and increasing cooking time given in this guide 1

‘X

times per side.

Second Side

Time, Minutes Comments

Arrange in single layer.

6-7

7 5-6 8-9

6-7

12-14 16-18

25-30

1/2-1

Do not

turn over.

4-5

9-12

4-7

4-6

12-14

1-2

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

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

Slash fat.

Reduce times about 5 to 10 minutes

per side for cut-up chicken. Brush each

side with melted butter. Broil with side-down first.

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

Cut through back of shell, spread open. Brush with melted butter before broiling and after half of

broilirw

time.

Handle and turn very carefully. with lemon butter before and during cooking, if desired. Preheat broiler to increase

Increase times 5 to 10 minutes per side for 1 X-inch tbick or home cured.

Slash fat.

If desired, split sausages in half lengthwise; cut into 5 to 6-inch pieces.

browninx

Brusb

skin-

GENERAL

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.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF THE COOKING CENTER.

Microwave Oven

Outside

● Clean the outside of the microwave oven with

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

Inside

● Keep the 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 walls

and floor. That’s because there’s little heat except in the food, or sometimes in the cookware. 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.

Wipe up spatters on the window on the inside of the door daily. When the window is soiled, wash

it with a damp cloth. 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.

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.

If you use a Brown ‘N Sear Dish:

● Use Bon Amia brand cleanser. High heat generated

on the bottom of the Brown ‘N Sear Dish can cause stains to bake onto the oven floor if grease is present. These may be removed with Bon

AmiQ

brand cleanser.

● After using this cleanser, rinse and dry thoroughly,

following instructions on can. Do not use it on the painted surfaces such as the walls—it may scratch the paint.

DO NOT USE A COMMERCIAL OVEN CLEANER ON ANY PART OF YOUR MICROWAVE OVEN.

Temperature Probe Microwave oven Glass Cooking Tray Microwave

Oven

The temperature probe may be cleaned with soap Occasionally it is necessary to remove the cooking and water or a soap-filled scouring pad. Cool the temperature probe before cleaning. Scour stubborn spots with a soap-filled scouring pad, rinse and dry.

Do not immerse the temperature probe in water. Do not store the temperature probe in the oven.

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.

Brushed Chrome Cooktop

Clean the brushed chrome top with warm, soapy water or Bon cleanser, rinse and immediately dry it with a clean, soft cloth. Take care to dry the surface following the “grain.”

To help prevent finger marks after cleaning, spread a thin film of baby oil on the surface. Wipe away excess oil with a clean, soft cloth. A chrome protestant can also help to reduce spotting and fingerprinting.

AmiQ

brand

(continued next page)

GENERAL

Control Panel and Knobs

CARE AND CLEANING

(continued)

It’s a good idea to wipe the control panel after each use of the oven. Clean with mild soap and water or vinegar and water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleansers, plastic scouring pads or oven cleansers on the control panel—they will damage the finish. A 50/50 solution of vinegar and hot water solution works well.

The control knobs may be removed for easier cleaning. Slip a thin cloth (such as handkerchief or a piece of string under and around the knob edge and pull up. The knob stem has a groove in each side. The groove on one side has a spring clip. The other groove is clear (see illustration). Check the inside of the knob and find the molded rib. Replace the knob by fitting the molded rib inside the knob into the clear groove on the stem. Wash the knobs in soap and water or a vinegar and hot water solution but do not soak.

Burner Grates

Burner grates should be washed regularly and, of course, after

Wash them in hot, soapy water or with cleansing powders and rinse with clean water. Dry the grates with a cloth—do not

put them back on the range wet. When replacing the grates, be sure they’re positioned securely over the burners.

To get rid of burned-on food, place the grates in a covered container or plastic bag. Add 1/4 cup ammonia and let them soak for 30 minutes. Wash, rinse well and dry.

spillovers.

To clean the outside glass finish,

Do not allow the water or cleaner to run down inside openings in the glass while cleaning.

Metal parts can be cleaned with soap and water. Do not use steel wool, abrasives, ammonia, acids or commercial oven cleaners. Dry with a soft cloth.

Clear Groove in Stem

Although they’re durable, the grates will gradually lose their shine, regardless of the best care you can give them.

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

should interlock in

This is due to their continual exposure to

pair of grates, the irregular sides the middle as shown.

use a glass cleaner.

Drip Pans

Remove the grates. Then lift out the drip pans.

To remove brown food stains, soak them for about 20 minutes

in slightly diluted liquid cleanser or a mild solution of ammonia and water (1/2 cup of ammonia to one gallon of water). Rinse with clean water.

Blue/gold heat stains can be lessened with a metal polish but are usually permanent. To minimize staining, avoid excessive use of high heat setting and use flat bottom pans that do not extend more than two inches from the surface unit.

The drip pans may also be cleaned in the dishwasher.

When replacing drip pans, the notch

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

[Gjj

)

[

Range Top Burners

The holes in the burners must be kept clean at all times

for proper ignition and an even, unhampered flame. You should clean the burners routinely, especially

after bad Burners lift out for cleaning, if the shipping screw was removed at installation.

To remove burned-on food, soak the burners in a solution of mild liquid detergent and water or a solution for cleaning the inside of coffee makers, such as Dip-It” brand. Soak the burners for 20 to

30 minutes. If the food doesn’t rinse off completely, scrub them with soap and water and a brush or plastic

pad. Do not use steel wool or abrasive cleansers because they will clog the burner openings and

scratch the burners. If the holes become clogged,

clean them with a small sewing needle or a small safety pin.

Do not attempt to clean burners in an automatic dishwasher. Loosened food soil can clog burner

holes, and the strong action of the dishwasher detergent can damage the burner heads.

Before putting the burners back, shake out excess water and dry them thoroughly by setting them in a warm oven for 30 minutes.

Place burners back on the range, making sure they are properly seated on the mounting bracket and that they are level.

spillovers

which could clog these holes.

NOTE: Two screws hold each of the burners in place to keep them from wobbling around during shipment. Remove and discard the shipping screws.

~-.

“ I

! 1/

‘i’~’

Metal Parts

Do not use steel wool, abrasives, ammonia or commercial oven cleaners. To safely clean surfaces, wash, rinse and then dry with a soft cloth.

Glass Surfaces

To clean the outside glass finish, use a glass cleaner. Rinse and polish with a dry cloth. Do not allow the water or cleaner to run down inside openings in the glass while cleaning.

(continued next page)

J:~” .,;

. . . . . . .

. .

.:<: ~:?

‘7

GENERAL

CARE AND CLEANING

Lift-Up Cooktop

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

To make cleaning easier, the entire cooktop may be lifted up and supported in the up position.

Be sure all burners are turned off before raising the cooktop. Then remove the grates and drip pans, grasp

the two front burner wells and lift up. Dual support rods will hold the cooktop up while you clean underneath it.

After cleaning under the cooktop with hot, soapy

water and a clean cloth, lower the cooktop. Be careful

not to pinch your fingers.

Oven Light Bulb Lower oven

(continued)

The light bulb is located in the upper left corner of the oven. Before

replacing the bulb, disconnect electrical power to range at the main fuse or

circuit breaker panel or unplug the range from the electrical outlet. Let the

bulb cool completely before removing it. Replace the bulb with a 40 watt

appliance bulb only. Do not touch a hot bulb with a damp cloth as the bulb

will break.

Broiler Pan and Rack Lower oven

After broiling, remove the broiler pan from the oven.

Remove the rack from the pan. Carefully pour out the

grease in the pan into a proper container. Wash, scour

if necessary with a soap-filled or plastic scouring pad,

in hot soapy water. Rinse the pan and rack in hot water.

If food has burned on, sprinkle the rack while hot,

with detergent and cover with wet paper towels or a

dishcloth. That way, burned-on foods will soak loose

while the meal is being served.

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

The broiler pan and rack may also be cleaned in a dishwasher.

Lift-Off Oven Door Lower

Oven

The oven door is removable. To remove the door, open the

door fully and remove the two Phillips screws that hold the door

to the hinges.

Then open it a few inches to the special

stop position that

will hold the door open. Grasp firmly on each side and lift the door straight up

and off the hinges. Do not use the door handle to lift

the door.

4 \

NOTE: Be careful not to place hands between the spring hinge and the oven frame as the spring hinge could snap back and pinch your fingers.

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.

TO CLEAN THE DOOR: First, remove the door for

easier cleanup. Inside of door: You may wipe

spots with hot, soapy water or clean with a commercial oven

cleaner. NOTE: Soap left on liner

causes additional stains when the

oven is reheated.

Outside of door: Use soap and water to thoroughly clean the top,

sides and front of the oven door. Do not let water run down through openings in the top of the door. Rinse well. For stubborn spots, use

a solution of vinegar and water.

Spillage of marinades, fruit

juices, tomato sauces and basting

materials containing acids may cause discoloration and should be wiped up immediately. Take care not to touch hot portion of the oven. When surface is cool, clean and rinse.

Do not use oven cleaners, cleansing powders or harsh abrasives to clean the outside of the oven door.

NOTE: Do not attempt to remove the upper oven door.

Oven

The oven shelves may be cleaned with a mild abrasive cleanser. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

To remove heavy, burned-on soil, scouring pads may be used. After scrubbing, wash with soapy water, rinse well and dry.

Shelves Lower

Oven

(continued next page)

GENERAL

CARE AND CLEANING

(continued)

Continuous-cleaning

Special Care of Continuous-Cleaning Oven Interior: Do not attempt to clean the oven until you have

read this section. The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a

coating

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 that 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 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 that 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 oven bottom does not have the continuous cleaning oven coating and can be removed and cleaned with a commercial oven cleaner.

This special coating is not used on oven shelves, the oven bottom or on the inside of the oven door.

Remove these to clean with a commercial oven cleaner to prevent damaging the Continuous-Cleaning Oven coating.

Make sure the oven bottom is in place before you turn the oven on for any reason.

Use care in removing and replacing the oven bottom and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

that cannot be cleaned in the usual manner

Oven

Interior Lower Oven

special

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the broiler pan and rack.

3. Soil visibility maybe reduced by operating the oven at 400”F. Close the door and set temperature control to 400”F. Time for at least four hours. Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing oven shelves.

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.

The inside of the oven door has a porcelain enamel finish. The oven door lifts off for cleaning away from the Continuous-Cleaning Oven. For how to clean the inside of the oven door refer to the Lift-Off Oven Door section.

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 damage

the porous surface and reduce its ability to work.

Do not scrape

spatula—

the porous surface with a knife or

they could permanently damage the finish.

instm-ction~

Removable Oven Bottom Lower

Oven

You can remove the oven bottom to clean it. To remove the oven bottom:

1. Remove the oven 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.

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

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 hold-down screws.

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom from excessive important when baking a fruit pie or other foods with high acid content. Hot fruit fillings or foods that are acid in content such as milk, tomato or sauerkraut, and sauces with vinegar or lemon juice, may cause pitting and damage to the porcelain enamel surface.

If a

spillover does occur on the oven bottom,

allow the oven to cool first. Remove the oven bottom for easier clean-up and to prevent damage to the continuous cleaning oven coating.

Frequent wipings with mild soap and water (particularly after cooking meat) will prolong the time between major cleanings. Rinse thoroughly. Soap left on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a filled scouring pad. A commercial oven cleaner may also be used, following the package directions, as long as the bottom is removed form the oven.

spillovers.

This is particularly

soap-

(continued next page)

GENERAL

CARE AND CLEANING

(continued)

Anti-Tip Bracket

IMPORTANT SAFETY WARNING

To reduce the risk of tipping of the range, the range must be secured to the floor by properly installed anti-tip bracket and screws packed with the range. Failure to install the anti-tip bracket could allow the range to accidentally tip over if excessive weight is placed on an open door or if a child climbs upon it. Serious injury might result from spilled hot liquids or from the range itself. Refer to the instructions below for proper installation.

ANTI-TIP BRACKET INSTALLATION INSTRUCTIONS

Tools Required:

●

5/16” Nutdriver

● Adjustable Wrench

● Electric Drill and 3/16“ Dia. Drill Bit

● 3/16“ Dia. Masonry Drill Bit (if installing

in concrete)

The bracket attaches to the floor at the back of the

cooking center to hold both the rear leg levelers. When fastening to the floor, be sure that screws do not penetrate electrical wiring or plumbing. The screws provided will work in either wood or concrete.

1. Unfold paper template and place it flat on the floor with the back and side edges positioned exactly where the back and sides of the cooking center will be located when installed. (Use the diagram below to located the bracket if the template is not available.)

2. Mark on the floor the location of the two mounting holes shown on the template. For easier installation, 3/16” diameter pilot holes 1/2” deep can be drilled into the floor.

3. Remove the template and place the bracket on the floor with turned up flange to the front. Lineup holes in the bracket with marks on the floor and attach with two screws provided. The bracket must be secured to a solid floor. If attaching to a concrete floor, first drill 3/16” pilot holes using a masonry drill bit.

or Flat Head Screwdriver

4. Level the cooking center if necessary, by adjusting the four leg levelers with a wrench. (A minimum clearance of 1/8” is required between the bottom of the range and the rear leveling feet.)

5. Slide

NOTE: If the range is ever moved to a different

location, the anti-tip bracket must also be moved and installed with the cooking center. To check for proper installation, see step 5.

the cooking center into place making sure the rear

legs are trapped by

the ends of the

bracket. The cooking ‘ center may need to be shifted slightly to ‘ “‘.. one side as it is being pushed back to allow rear legs to

alim

with the bracket. Carefully

the

c~oking

bracket is engaged with the leveling legs.

Back edge of cooking

center or rear

center forward to

Slide back

Anti-Tip Bracket

wall~

che~k ;f

0“’”’2

tip

the Anti-Tip

+-7

/’-7-

M~OR

ADJUSTMENTS YOU

Lower Oven Door Height 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.

CAN MAm

2. With a 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.

thin-bladed

screwdriver, turn the screw

Broil and Oven Burner Air Adjustment Shutters

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 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.

To determine if the burner flame is proper, light the

burner. The

cones with no yellow tipping. when the baffle is back in place, the flame will resettle.

flame

should have 1/2 to 3/4 inch blue

PROBLEM

CONTROL PANEL ON YET MICROWAVE OVEN

WILL NOT OPERATE

FOODS OVERCOOKED

OR UNDERCOOKED

IN MICROWAVE OVEN

MICROWAVE OVEN SHUTS DOWN WHILE IN OPERATION. DISPLAY GOES BLANK.

POSSIBLE CAUSE

● The START pad not pressed.

● Door not securely closed.

● Another function was pressed, Press the CLEAR/OFF pad

Make sure you have entered cooking time or temperature.

● Temperature probe not inserted properly during Temp Cook functions.

● The CLEAIUOFF pad pressed accidentally.

Not

enough

Varying density and amount of foods will sometimes require more cooking time.

● Probe not inserted properly into meat or dish. See the Auto Roast section.

● Incorrect power level entered.

● Dish not rotated, turned or stirred as called for in the recipe.

“

Too many dishes in the oven at the same time.

● Food not thoroughly defrosted.

● Improper use of coverings.

● The microwave is designed to cease operation when used in conjunction with

time set because starting temperature of foods varied widely.

cancel it.

the top burners on high settings for extended periods of time. The microwave

will become operable once the internal temperature has reached an acceptable level. If this condition persists, call service to check for inoperable or blocked cooling fan.

LOWER OVEN LIGHT DOES NOT WORK

● Light bulb is loose or is burned out.

● Switch operating the oven light is defective.

(continued next puge)

GENERAL

PROBLEM SOLVER

(continued)

PROBLEM

FOOD DOES NOT

BROIL PROPERLY IN LOWER OVEN

FOOD DOES NOT ROAST OR BAKE PROPERLY IN LOWER OVEN

STRONG ODOR

TOP BURNERS DO NOT LIGHT

OR DO NOT

BURN EVENLY

BURNERS HAVE

YELLOW OR YELLOW-TIPPED FLAMES

BURNER FLAMES VERY

LARGE OR YELLOW

CLOCK DOES NOT WORK

POSSIBLE CAUSE

● The OVEN TEMP knob not set correctly.

● The door not left ajar as recommended.

● Improper shelf position is being used. See the Broiling section.

● Necessary preheating was not done.

Food is being cooked on a hot pan.

● Cookware is not suited for broiling.

● Aluminum foil used on the broiler rack has not been fitted properly and slit.

The OVEN TEMP knob not set correctly.

Shelf position is incorrect. See the Baking or Roasting sections.

● Roasting pan is too small.

● Improper cookware is being used.

● A foil tent was not used when needed to slow down browning.

● Improper air/gas ratio in the oven. Adjust the oven burner air shutter.

● An odor from the insulation around the inside of the oven is normal for the

first few times the oven is used. This is temporary.

● Pilots are not lit. Make sure electrical plug is plugged into a live power outlet.

● Burner holes on the side or around the top of burner may be clogged.

Remove burners and clean them with a small sewing needle or small safety pin. Make sure you do not enlarge the holes.

● Burners may not be fitted correctly onto the mounting brackets. Remove and

reinstall them

tmouerlv.

.-.

‘m

(A) Yellow

Call for service

If burner flames look like (A), call for service. Normal burner flames should

look like (B) or (C), depending on the type of gas you use.

● With LP gas, some yellow tipping on inner cones is normal.

● If the cooking center is connected to LP gas, check all steps in the Installation

Instructions.

● The cooking center electrical plug must be securely seated in a live power

outlet. Check for a blown fuse or a tripped circuit breaker.

flames—

(B) Yellow tips on inner

cones—Normal for LP gas

Normal for natural gas

flames—

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

800.626.2000 consumer information service

If You Need Service...

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

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, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel

20 North Chicago, IL 60606

Wacker

Drive

Wdll

With

Be There

the

purchase of

your

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!

h-Home Repair Service

8004E$At?ES(800432-2737)

A (;E

consumer service professional will provide expert repair service, scheduled at a

cc~mp~~n)-oper~~ted

convenience

f:lcto]-y-tr:linc:d

Our repairs can

time that’s convenient fi)r

(7:()()

a.m. to

be handled irl,just one visit.

l(mttions

technicians know

7:00

off’er

p.m.

you

sm-~’ice

weekcfa}s,

]our

yoLI.

Many

appliance inside and ou-so most.

C,E

Consumer Service

today or tomorrow, or al your

9:00 a.m. to 2:00 p.m. Saturdays).

GEAnswer Centera

80(16262000

Whatmer

information service is available to help. Your call-and your question— will be answered promptly and courteously. And Center

your question about any

service is open 24 hours a day, 7 days a week.

nmjor appliance, GE Answer

y(m

can call any time. GE Answer

Customers With Special Needs...

Genter@

800.6262000

L;pon request, GE will provide

Braille controls for appliances, and a brochure

assist in planning a barrier-free kitchen for

mobili[y. To obtain these items, fi-ce

of charge, call 800.626.2000.”

Service Contracts

a variety of

t.o

pccsons with limited

Gonsumers with impaired hearing or

access to a TDD or a conventional teletypewriter may call

800-TDD-GEAC” (800-81313-4322)”

information

or service.

800-626-2224

You can have the secure feeling that GE Consumer Service will still be there

after )rour

in effect and you’ll you’re assured of

wan-ant}’ expires. Purchase a GE contract while your warranty is still

recei~’c

fLlture

a substantial discount. With a multiple-year contract,

service at (oday’s prices.

speech

who have

to request

Parts

andAccessories

800-626-2002

Individuals qualified to service their own appliances can have their 4’7, ()()() parts.. and all

fully

are

needed

home. The GE parts system

warrant.ecl.

acceplecl.

parts or accessories sent directly to

C,E

Genuine Renewal Parts are

VISA, Mastercard and Discover cards

prolides

access to over

User maintenance instructions contained in this booklet

cover procedures intended to be performed by any user.

Other servicing generally should be referred to qualified

service personnel. Caution must be exercised, since

improper servicing may

cause unsafe operation.

YOUR GE MICROWAVE COOKING CENTER

WARRANTY

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

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR 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.

● 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 as

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, warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer normal working hours.

Should your appliance need service, during warranty period or beyond, call 800-GE-CARES (800-432-2737).

D.C. In Alaska the

Care”

servicers during

described in the Installation Instructions provided with the product.

● Replacement of house fuses or

resetting of circuit breakers.

. 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.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

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

Part No. 164 D2588P178 Pub

No.

49-8381

316000907

10-92 CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JGHC60GEN

GE JGHC60GEN Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual