GE JGHP66GEJ Use and Care Manual

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MiimwaueCookingCe~r

Contents

Aluminum Foil Anti-Tip Bracket

Appliance Registration Care and Cleaning

Features Installation

Leveling Lift-Up Cooktop

Lower Oven 15

Air Adjustment Baking, Baking Guide

Broiling, Broiling Guide 20 Control Settings

Door Removal Light; Bulb Replacement 15,24

Lighting Instructions oven Bottom Removal

Preheating Roasting, Roasting Guide 19

Self-Cleaning Instructions 26,27 Shelves

Thermostat Adjustment Timer and Clock

Vent Duct

5,7,24

3,&9 Control Panel

21-27

28 Precautions

17,18 Problem Solver

24 Cookware Tips 14

17, 18 Drip Pans

15,23 Warranty

29 16

Microwave Oven

9 Defrosting 8 Light Bulb

Cooking by Temperature 13 Cooking by Time 12

Temperature Probe

Microwaving Tips Model and Serial Numbers

Repair Service Safety Instructions

Surface Cooking

Burners, Burner Grates 22, 25 Control Settings 14

Flame Size 14 Lighting Instructions

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Back Cover

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Model JGHP66GEJ

The electric output

of the microwave oven

in this cooking center

is 650 watts.

GEAppEances

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):

Consumer Affairs GE Appliances Appliance Park

Louisville, KY40225

Write down the model and serial numbers.

You’ll find them on a label located in the burner box under the

cooktop. See page 9. 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

serialNumber

Use these numbers in any correspondence or service calls concerning your cooking center.

Be sure your cooking center is registered.

It is important that we, the

manufacturer, know the location of your cooking center should a need occur for adjustments.

Your supplier is responsible for registering you as the owner.

Please check with your supplier to

be sure he has done so; also send in your Consumer Product Ownership Registration Card. If you move, or if you are not the original purchaser

please write to us, stating model and serial numbers. This appliance

must be registered. Plmse be certain that it is.

Write to:

GE Appliances Range Product Service Appliance Park Louisville, KY40225

If you received a damaged cooking center ...

Immediately contact the dealer (or builder) that sold you the cooking center.

Save time and money.

Before you request service ...

check the Problem Solver on pages 30 and 31. It lists causes of minor operating problems that you can correct yourself.

FOR YOUR SAFETY

If you smell gas:

1.Openwindows.

2, Don’ttouch

electrical switches:

3. Extinguish any openflame.

4.Immediately call

your gassupplier.

●Don’t turn electric switches

on or off because sparks may ignite the gas.

FOR YOUR SAFETY

Donot store or use

gasoline or other flammablevaporsand liquids in the vicinity of this or anyother appliance.

All these things

● Steam or vapor escaping from

around the door.

● Light reflection around door or

are normal with your microwave oven:

outer case.

● Dimming oven light and change

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

. Dull thumping sound while

oven is operating.

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

PRECAUTIONS

IMPOKI’ANT SAFETY INSTRUCTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE MICROWA~ ENERGY

(a) Do Not Attempt to operate

this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.

(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.

(c) Do Not Operate the oven if it is damaged. It is 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) door seals and sealing surfaces. (d) The Oven Should Not be

adjusted or repaired by anyone except

properlyqualifiedservice personnel,

Read all instructions before

IMPORT~T

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 and requires

businesses to warn customers

of potential exposure to such

substances.

Gas appliances can cause

minor exposure to three of these

substances, namely benzene,

formaldehyde and soot. caused

primarily by the incomplete

combustion d’ 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 YouGet Your

Cooking Center

● Have the installer show you

the location of the cooking center gas cut-off vaiveand how to shut it off if necessary.

oHaveyour cooking center

installed and properly grounded by a qualified installer,

accordance with the Installation Instructions. Any adjustment and

service should be performed only

by qualified gas range installers

or service technicians.

using this appliance.

● 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 out~etreplaced with a properlygrounded three-prong outlet in accordance with the National Electrical Code. Do not use an extension cord with this appliance.

ARNtNG-AUC.king

centers can e> P

;.k

;.4

~ installing ~he

ANTI-TIP bracket supplied. To

check if the bracket is installed

and engaged properly, remove the drawer and inspect tlie rear leveling legs. Make sure they fit

securely into the slots on the bracket.

If you pull the cooking center out

from the wall for any reason, make

sure the rear legs are returned to their positions in the bracket when you push the cooking center back.

tip and injury

‘ coukl result.

Toprevent accidental tipping of the cookingcenter,

attach it to the floor by

.; t

IMPORTNT SAFETY INSTRUCTIONS (continued)

* Be sure all packing materials are removed from the cooking center

prevent fire or smoke damage should the packing material ignite.

● Be sure your cooking center is

before operating it, to

correctly adjusted by a qualified service technician or installer for the type of gas (Natural or LP) on which it is to be used.

Your cooking center can be converted for use on either type of

gas. See Installation Instructions.

● This cooking center is

specifically designed to heat or cook food, and is not intended for laboratory or industrial 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 YourCooking Center

● Don’t leave children alone or

unattended where a cooking

center is hot or in operation.

They could be seriously burned.

● Don’t allow anyone to climb,

stand or hang on the door, drawer or cooktop.

damage the cooking center and

even tip it over causing severe

personal injury.

They could

● CAUTION: ITEMS OF

INTEREST ‘IOCHILDREN SHOULD NOT

BE STORED

IN CABINE~ ABOVE A COOKING CENTER OR ON

THE C~OKToP-CHILDREN CLIMBINGON THE COOKING CENTER TO REACHITEMS COULD BE SER1OUSLY

INJURED,

● Let burner grates and other

surfaces COO1before touching them or leaving them where children can reach them.

● Never wear loose fitting or

hanging garments while using the appliance.

material could be ignited if

brought in contact with flame or hot oven surfaces and may cause severe burns.

● Never use your appliance for

Flammable

warming or heating the room.

Prolonged use of the cooking center without adequate ventilation can be hazardous.

Do not use water on grease

fires.

Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with

baking soda or, if available, with a multi-purpose dry chemical or foam type fire extinguisher. .

● Do not store flammable

materials in an oven or near the Cooktop.

directions exact~ ;nd always cook

the meat to an internal temperature of at least 170”F.This assures that, in the remote possibility that trichina may be presen[ in the meat, it will be killed and meat will be safe to eat.

Microwave Oven:

● Read and follow the specific

“PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE

ENERGY” found on page 3.

● See door surface cleaning

instructions on page 21.

● To reduce the risk of fire h:

the oven cavity: –Do not overcook food.

Carefully attend appliance if paper. plastic or other combustible

materials are placed inside the

oven to facilitate cooking.

–Remove wire twist-ties from

paper or plastic bags before placing bags in oven,

—Donot use your microwave oven to dry newspapers.

–Do not use recycled paper products.

napkins and wax paper can contain

metal flecks which may cause arcing or ignite. Paper products containing nylon gr nylon filaments should be avoided, as they may also ignite.

Recycled paper towels,

● Do not let cooking grease or

other flammable materials accumulate in or near the cooking center.

–Do not pop popcorn in your microwave oven

special microwave popcorn accessory or unless you use popcorn labeled for use in microwave ovens.

–Do not

They could dehydrate and catch

fire, causing damage to your oven.

–Do not

overcook potatoes.

operate the ovenwhile

unless in a

empty to avoid damage to the ovenand the danger of fire.

by accident the oven should run

empty a minute or two, no harm

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

● If materials inside the oven

should ignite,

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

● Some products such as whole

keep oven door

eggs and sealed containers-for

example, closed glass jars—may explode and should not be heated

in this oven.

● Don’tdefrost frozen

beverages

bottles (especially carbonated

beverages). Even if the container

is opened, pressure can build up.

This can cause the container to

burst, resulting in injury.

QUse

cookbook.

meat roasts are helpful when used

as shown in cookbook.

in narrow necked

metal only as directed in

Foil strips as used on

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

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

keep metal at least 1 inch away from sides of oven.

● Cooking utensils may become

hot

because of heat transferred from the heated food. Pot holders may be needed to handle the utensil.

● Sometimes, the cooking tray

can become too kt to touch. Be

carefi,dtouching the cooking tray during and after cooking.

Foods cooked in liquids (such

s as pasta) may tend m boil over more rapidly tiian foods containing less moisture. Should this occur, refer to page 21 for

instructions on how to clean the inside of the oven.

● Thermometer—Do not use a

thermometer in food you are microwaving unless the thermometer is designed or recommended for use in the microwave oven.

● Removethe temperature

probe from the oven when not in use.

inside the oven without inserting

it in food or liquid, and turn on microwave energ~~,i[can create electrical arcing in the oven, and damage oven walls.

If you leave the probe

● Plastic utensils—Plastic

utensils designed for microwave cooking are very useful, but should be used carefully. Even microwave plastic may not be as tolerant of overcooking conditions as are glass 01 ceramic materials and may soften or char if subjected to short periods of overcooking. In longer exposures to overcooking, the food and utensils could ignite. For these reasons: 1)Use microwave plastics only and use them in strict compliance with the utensil manufacturer’s recommendations.

2) Do not subject empty utensils to microwaving. 3) Do not permit children to use plas~ic utensih

withoul complete supervision.

● Boiling eggs is not

recommended in a microwave oven. Pressure can build

inside egg yolk and may cause it to burst, resulting in injury.

● Foods with unbroken outer

“skin”

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

● “Boilable” cooking pouches

such as potatoes,

and tightly closed plastic bags

should be slit, pierced or vented as directed in cookbook. If {hey are not, plastic could burst during or immediately after cooking, possibly resulting in injury. .Also, plastic storage containers should beat least partially uncovered because they form a tight seal.

When cooking with containers tightly covered with plastic wrap,

remove covering carefully and -

direct steam a~~y from hands and face.

IMPORTANT SAFETY INSTRUCTIONS (continued)

● Avoidheating baby food in

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

s Spontaneous boi\ing—Under certain special circumstances. liquids may start to boil during or shortly after removal from the microwave oven. To prevent burns

from splashing liquid, stir the

ljquid briefly before removing the

container from the microwave oven.

Surface Cooking

● Always use the LITE position

when igniting top burners and

make sure the burners have ignited.

● Never leave surface burners

unattended at HI 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 cooking utensil.

Excessive flame is hazardous.

Useonly dry pot holders—

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

● Tominimize the possibility of

burns,

materials. and spillage, turn the cookware handles toward the side or back of the cooktop w’ithout extending over adjacent burners.

ignition of flammable

. Alwaysturn surface burner

to OFF before removing utensil.

● Carefully watch foods being

fried at HI flame setting.

● Never biock the vents (air

openings) of the cooking center.

They provide the air inlet and

outlet which is necessary for the cooking center to operate properly with correct combustion.

● Do not use a wok on the

cooking surface if the wok has a round metal ring which is placed

over the burner grate to support

the wok.

trap which may damage the burner gmte and burner head. Also. it 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.

● Foods for frying should be as

dry as possible.

foods or moisture on fresh foods can cause hot fat to bubble up and

ol’er sides of pan.

● Use least possible amount of

This ring acts as a heat

Frost on frozen

fat for effective shallow or deepfi~tfrying.

of fat can cause spil]overs when food is added.

● If a combination of oils or

fats will be used in frying,

[og~ther before heating, or as fats melt slowl)’.

● Alwaysheat fat slowly,and

watch as it heats.

● Use deep fat thermometer

~~heneverpossible

~\/erhea(ing fat beyond the

smoking point.

Filling the pan too full

stir

to prevent

● Use proper pan size—Avoid

pans that are unstable or easily tipped. Select utensils having flat

bottoms iarge enough to properly contain food avoiding boilovers and spillovers, and large enough to cover burner grate. This will both save cleaning and prevent hazardous accumulations of food, since heavy spattering or spillovers left on cooktop can ignite. Use pans with handles that can be

easily grasped and remain cool.

● Use only glass cookware that

is recommended

for use on gas

burners.

. Keep all plastics away from

top burners.

*Toavoid the possibility of a

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

● When fIaming foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

● If cooking center islocated

near a window;

curtains which could bloMIover

the top burners and create a fire

hazard.

● If you smell gas, turn off the

gas to the range und call a qualified

service technician. Never use an

open flame to locate a leak.

do not use long

0’

--. --’

Baking, Broiling and Roasting

DO not use oven for a storage

area.

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

● Keep oven free from grease

buildup.

● Place oven shelves in desired

position while oven is cool. QPulling out shelf to the shelf

stop is a convenience in lifting heavy foods. It is also a precaution against burns fron~ touching hot surfaces of the oven door or walIs.

. Don’t heat unopened food containers in the oven. Pressure

could buiid up and the container

could burst causing an injury.

● Don’tuse aluminum foil

anywhere in the oven except as described in this book.

could result in a fire hazard or damage to the cooking center.

Misuse

● When using cooking or

roasting bags in oven,

the manufacturer’s direction.

● Useonly glass cookware that

is recommended for

ovens.

Alwaysremove broiler pan

use in gas

from the oven as soon as you finish broiling. pan

can catch fire if oven is used without removing the grease from the broiler pan.

● When broiling, if meat is too

Grease leftin the

close to the flame, the fat may ignite.

excessive flare-ups.

● Make sure broiler pan is in

place correctly 10

possibility of grease fires. *

fire in the broiler pan,

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

Trim excess fat to prevent

reduce the

If you should have a grease

turn off

Self-Cleaning Lower Oven

s Do not clean the door gasket.

The door gasket is essential for a good seal. Be careful not to rub,

damage or move it.

@Do not ~W oven C]eaners, No

commercial oven cleaner or oven

liner protective coating of any kind should be used in or around

any part of the oven.

● Remove the broiler pan and

other cookware

cleaning the oven.

before self-

Cleaning Your Cooking Center

● Clean only parts listed in this

Use and Care Book.

● Keep cooking center clean and

free of accumulations of grease or spillovers which may ignite.

If YouNeed Service

● Read “The Problem Solver”

on pages 30 and 31ofthis book.

● Don’t attempt to repair

or replace any part of your cooking center unless it is specifically recommended in this book.

should be referred to a qualified technician.

AI1other servicing

SAVE THESE INSTRUCTIONS

Installing the

Ixveling the

Microwaving Tips

● Make sure all cookware used in

your microwave oven is suitable for microwaving. Most glass casseroles, cooking dishes, measuring cups, custard cups, pottery or china dinnerware which does not have metallic trim or glaze with a metallic sheen can be used. Some cookware is labeled “suitable for microwaving:’

If you are unsure, use this dish test: Measure 1cup water in a glass cup. P1ace in oven on or beside dish. Microwave 1-1% minutes at High (10). If water becomes hot, dish is microwave safe. If dish heats, it should not be used for microwaving.

● Paper towels, wax paper, and

plastic wrap can be used to cover dishes in order to retain moisture and prevent spattering.

● Some microwaved foods require

slirring, rotating, or rearranging. Check your cookbook for specific instructions.

● 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.

Cooking Center

Your cooking center, like so many other household items, is heavy and can settle into soft floor coverings

such as cushioned vinyl or carpeting. 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.

When the floor covering ends at the front of the cooking centeq 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.

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.

Leveling legs are located on each

corner of the base of the cooking center. Remove the bottom drawer and you can level the cooking center on an uneven floor.

To remove drawer, pull drawer

out all the way, tiIt up the front

and take it out. To replace drawer,

insert glides at back of drawer beyond stop on cooking center glides. Lift dmwer if necessary to insert easily. Let front of drawer

down, then push into close.

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.

-*---’ -- —

—

Features of YourCooki~ Center

1. Door Handle. Pull to open

door. Door must be securely latched for oven to operate.

2. Inside Door Latch.

3. Window and Metal Shieid.

Allows cooking to be viewed while keeping microwaves confined in oven.

4. Oven Light.

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

the oven.

6. Temperature Probe.

7. Receptacle for Temperature Probe.

8. Display and Touch Control Panel.

9. Microwave Oven Vent.

10. Microwave Oven ON& OFF

Buttons.

11. Cooking Guide. Suggested

cooking times for many frequently prepared foods.

12. Oven Cleaning Light.

13. Locked Light.

14. Oven Set Knob.

15. Oven Temp Knob.

16. Door Latch Lever.

17. Oven Vent.

18. Oven Interior Light. l!). Oven Light Switch. Lets you

:urn interior oven light on, in lower

wen, during cooking when door is

(

closed.

20.

Oven Shelves.

21.

Oven Shelf Supports. Broiler Pan and Rack.

22.

$ 23.

Removable Oven Door.

24.

RemovableOven Bottom.

Model JGHP66GEJ

. ‘.

25. Cooktop Light.

26. Lift-Up Cooktop.

27. Model and Serial Numbers.

Located in burner box under Cooktop.

28. Surface Burner Controls.

29. Surface Burners, Grates and Chrome Drip Pans.

30. Cooktop Light $Mitch.

3L Minute Timer.

32. Digital Clock. 33, Automatic Oven Timer. -

Times lower oven cooking and

cleaning operations.

34. Storage Drawer.

35. .4nti-Tip Bracket (See Installation Instructions)

Features of YourTouch Control I%nel

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

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

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

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

3. Cook 1 and Cook 2. Microwave for a preset amount of time using power level 10 or change power level afier setting time. Cook 1 and Cook 2 allow you to program 2-stage cooking at two different power levels. (See page 12.)

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

level number if you want to change from automatic power level

10(“HI” on display) or power level 3 (Low, “30” on display)

for defrosting.

5. Start. .After you program the oven, press the Start pad which

will actually start the cooking cycle as weil as the fiow of microwaves into the oven. (ON button must be pressed.)

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

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

100° to 199”F. Zeros as well as 100 are automatic. For setting a temperature such as 155, you would simply touch number pad 5 twice. Or for setting a temperature such as 160, you would only touch number pad 6. (See page 13.)

Q-

-0

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

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

Please Note: Because of the rigid performance standards on your microwave oven, whenever the controls of the selkleaning

lower oven are set for a cleaning cycle, the microwave oven will not operate until the cleaning cycle is completed and the

OVEN SET knob is turned out of the “Clean” position.

-0

Defrosting

The defrost function is designed for speedy thawing of frozen food and is one of the great advan~ges

of a microwave oven.

. Power level 3 is recommended

for defrosting.

● See your cookbook for defrosting

help. To become better acquainted with

the defrost function, defrost frozen

pork chops by following the steps below.

Step 1: Place a l-lb. package of frozen chops in the oven and

close door.

2. Push the ON button. Oven

Step

light and fan come on but no

microwave energy is used until you finish programming and touch START.

3: Seiect one-half of the total

Step

defrosting time recommended in your cookbook. For example, :ouch 4, 0 and Ofor 4 minutes. Display shows “4:00~’

kep 4: Touch POWER LEVEL

}ad. Display shows “HI~’

Step

5: Touch number pad 3.

Display will show “30”’ indicating low power level is set in the oven. LOW(30) is the recomn~ended power level for defrosting.

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

“End”’ appears on display. Touch

CLE.4R pad. Step ‘k Turn package over. close

door and repeat steps 3 throuch 5 to set remaining half of defrosting

time and touch ST.4RT.

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

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

● Foods frozen in paper or piastic

can be defrosted in the package.

@For even defrosting. some foods

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

● Family-size, pre-packaged

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

● Check your cookbook for other

defrosting tips.

Questions and Answers Q

When I press START, I hear a

duIl, thumping noise. What is it? A. This sound is normal. It is

letting you know the oven is using a

power level lower than 10 [HI). Q. Why don’t the defrosting

times in the cookbook seem right’

for my food? A. Cookbook times are averages.

Defrosting time can vary according

to the temperature in your freezer.

Set your oven for the time indicated in your cookbook. H your food is still not completely thawed at the

end of that time, reset your oven and adjust the time accordingly.

Q. Should all foods be completely

thawed before cooking? A. Some foods should not be

completely thawed before cooking. For example. fish cooks so quic~y it is better to begin cooking while it k Sti:l s@hdv frozen.

Q. Can I open the door during

defrosting to check on the

progress of rrq- food?

A. Yes. You may open the door at any time during microwaving. To resume defrosting, close the door and press START: The oven begins . operating if time is left on timer.

If not, reset timer.

CookingbyTime

The time cooking feature allows you to preset the cooking time.

The oven shuts off automatically, PGwer level 10(HI) is recommended

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

To become better acquainted with time cooking, make a cup of coffee by following the steps below.

Step 1: Fill a cup 2/3 full of water, add 1 teaspoon of instant coffee and stir to dissolve. Use a cup that has no metal decoration and is microwave safe (see “Microwaving Tips” on page 8.) Place cup in oven and close door.

Step 2: Push the ON button.

Step 3: Select your time. Touch

1, 2 and Ofor a minute and 20

seconds. Display shows “1:20~’

Because automatic power level 10 is recommended for this cup of coffee, there is no need to change

the power level. (If power level 10

is not appropriate, see “How to Change Power Level” below. )

Step 4: Touch START. Cook 1 time counts down on display.

Step 5: When time is up, the oven signals and “End” appears on display.

Step 6: Press the OFF button.

Using the Cook 2 Feature

With the Cook 2 feature, you can set two time cooking functions within one program. This would be ideal if you desired to change power levels during your cooking operations.

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

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

How to

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

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

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

programmed cook time, the next

selected power level and the second

programmed cook time. counting down, show on the display.

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

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

Change Power Level

HOWtoUse Microwave oven Timer to Time a 3-Minute Phone Call

Press ON button.

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

3. Touch POWER LEVEL

pad and number pad 0 so that microwave energy is not used which could damage your microwave oven.

4. Touch START. When the timer

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

5. Press OFF button.

Questions and Answers ~. I

set my oven for the time

called for in the recipe, but at the end of the time allowed, my food wasn’t done.

A. Since house power varies due

to time or location, many recipes

give you a time range to prevent

overcooking. Set the oven for minimum time, test the food for doneness, and cook your food a little longer, if necessary.

Q. I touched the number pads and selected my power level. When I touched START, however, my oven didn’t come on. J$’hy not?

A. The ON button must be touched

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

Q. I want to cook on a power

level other than 10 (IW). What do I need to do?

A. To change the power level,

touch the POWER LEVEL pad.

“HI” appears on the display panel.

Enter new number. Q. Can 1 interrupt time cooking

function to check the food? A. Yes. To resume cooking. simply

close the door and press the START pad. The timer must be reset for ( , cooking to resume unless time is ‘

remaining on timer.

What happened?

Cooking byTemperature

.—

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

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

Temperature cooking takes the guesswork out of cooking. The

oven automatically switches to HOLD setting after reaching the preset food temperature, if 140°F. or above, and maintains that temperature for up to 12 hours or

until you touch the OFF button.

The Temperature Probe

Handle

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

Place tender beef roast on trivet in microwave-safe dish. Insert probe horizontally into the center meaty area not touching bone or fat. Make sure the handle does not touch the food or top or sides of the oven. Cover with wax paper.

Cable

End

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

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

How to Temp Cook a Rolled Beef Rib Roast to Medium

Step 1: Insert temperature probe

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

Step 2: Touch TEMP COOK. Indicator light appears under PROBE and 100 shows on display.

3: Touch 2 and 5 for 125”F.

Step

125 shows on display.

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

5: Touch number pad 5.

Step

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

Step 6: Touch START. Temperature of the roast appears on display. To check original temperature setting touch TEMP COOK pad and temperature will reappear on the display for a few seconds.

Step %When 125°F. is reached, the oven will sound and “End” will appear on display.

Step

8: Remove probe and food

from the oven. Note: Oven automatically switches

to HOLD setting and PROBE and HOLD indicator lights remain on when preset food temperate is

140”F. or above.

cooking Tips

● Use a lower power level; it will

heat more evenly even though requiring more time.

. Be sure frozen food has been completely defrosted before inserting probe. Probe may break off if used in frozen foods.

. Cover foods loosely for moisture control and quick, even heating.

Questions and Answers

Q. Are there any foods I can’t Temp Cook?

A. Yes. Delicate butter icings, ice

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

Can I leave my probe in the

Q. oven if it’s not inserted in food?

A. No, if it touches the oven wall,

you may damage the oven.

Surface Cooking

Automatic Ignition

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

In case of a power outage, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners this way.

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

Surface Burner Controls

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

ToLight a Surface Burner

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

electric spark igniting the burner.

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

● Check to be sure the burner you

turned on is the one you want to use.

● Do not operate a burner for an

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

cookware to absorb the heat.

● Be sure the burners and grates are

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

How to Select Flame Size

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

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

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

the circle it makes is about 1/2 inch smaller than the bottom of the cookware.

When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or

enamehvare, keep the flame down

lower—to about 1/2 the diameter

of the pan.

When frying in glass or ceramic

cookware, lower the flame even more.

Cooktop Light

A full-width fluorescent light in the backsplash illuminates the cooktop. Press and momentarily hold the SURFACE LIGHT switch under the upper control panel to turn the light on and off.

Top-of-Range Cookware

A4uminum: Medium-weight

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

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

Enamelware: Under some

conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

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

Heatproof Glass Ceramic: Can

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

Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually

work satisfactorily if they are used with medium heat as the manufidcturer recommends.

0“

....

+!,.

Using YourOven

Automatic Ignition

The oven burner and broil

burner on your range are lighted by ekxtric ignition. The oven and broiler cannot be operated in the

event of a power failure. To iight either burner, turn the

OVEN SET knob to the desired

oven operation and the OVEN TEMP knob to the desired temperature. The burner should

ignite within 60 seconds.

CAUTION: DO NOT MAKE ANY ATTEMPII TO OPERATE THE

ELE~RIC IGNITION OVEN

DURING AN ELECI’RICAL

POWER FAILURE. Resumption

of electrical power when OVENT

SET and OVEN TEMP controls

are in any position other than OFF

will result in automatic ignition of

the oven or broiler burner and

could cause severe burns if, at the time, you were attempting to light

the burner with a match.

An oven burner in use when an

electrical power failure occurs will

continue to operate normally.

Before Using YourOven

Be sure you understand how to set

the controls properly. Practice

removing and replacing the shelves

while the oven is cool. Read the

information and tips on the

following pages. Keep this book

handy where you can refer to it—

especially during the fmt few weeks.

Oven Controls

The controls for your lower oven

are marked OVEN SET and OVEN

TEMP.

TheOVENSETcontrolhassettings

for BAKE, BROIL, TIMED BAKE, CLEAN and OFF. When you turn the knob to the desired setting, the proper burner is activated for that operation.

BAKE-Use this setting for all normal otien operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates during baking.

BROIL-Use this setting for broiling. Only the top (broil) burner will operate.

TIMED BAKE-Use this setting to turn the oven on and off at specified times when you want

cooking to start and stop. See Automatic Oven Timer on next page.

CLEAN—Use this setting for the self-cleaning function only.

OFF—Shuts off power to the oven controls. Oven will not operate. The OVEN SET and OVEN TEMP controls should be turned to OFF whenever the oven is not in use.

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

For normal oven operation, turn the knob to the desired temperature which is marked in 25° increments. It will normally take 30 to 60

seconds before the flame comes on.

Afier the oven reaches the selected temperature, the oven burner cycles

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

Oven Light

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

panel to turn the light on and off

when the door is closed.

Oven Shelves

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

To remove a shelf from the oven, pull it out to the stop position, lift up on front and pull out.

Shelf Positions

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

Automatic Oven Timer and Clock

(hen Vent

Your oven is vented through ducts

at the rear of the cooktop (see page

9). 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.

● Vent openings and nearby

surfaces may become hot. Do not

touch them.

● Handles of pots and pans on the

cooktop may become hot if left

too close to the vent.

● Do not leave plastic items on

the cooktop-they may melt if

left too close to the vent.

Minute Timer

‘!%e Min’ute Thner is the large dial

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

To set the Minute Timer, turn the center knob clockwise, w-thou?

pushing in, until the pointer

reaches the number of minutes you want to time (up to 60).

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.

Clock

Automatic Oven ‘llmer

This Timer will automatically start and stop your lower oven for you.

Here’s what you do:

1. Make sure both your range clock

and the START dial show the correct time of day.

2. Set the START control. Push in and turn the START knob to the time you want the oven to turn itself on. [If you want it to start operating immediately, do not set the Start

time.)

3. Set the STOP control. Push in and turn the STOP knob to the time you want the oven to turn itself off.

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

4. Set the OVEN SET knob to TIME BAKE.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door

glass. To prevent this, open the oven door for the first minute of oven heat-up to let the moist air out.

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.)

5. Set the OVEN TEMP knob to the desired oven temperature.

The oven will turn itself on immediately or at a later START time that you set if you set the START control, operate at the temperature you selected and turn itself off at the S’lXIPtime you have set.

Afler oven operation is completed, be sure to turn the OVEN SET and OVEN TEMP knobs to OFF.

Baking

Howto Set YourRange forBaking

L Position the shelf or shelves in :he oven.

2. Close oven door. Turn OVEN

SET knob to BAKE or TIME BAKE and OVEN TEMP knob to ~esired temperature. Preheat oven for at least 15 minutes if preheating

k necessary.

3. PIace food in oven on center

of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

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

them.

4. Check fbod for doneness at

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

Preheating

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

pastries. Preheating is not necessary when

roasting or for long-time cooking of whole meals.

Shelf Positions

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

When baking three or four items, use two shelves positioned on the second and fourth sets of supports (B& D) from bottom of oven.

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

Baking Tips

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

● If moisture is noticeable on the

fkontof the oven or on the black glass door when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

● Do not open the oven door during

a baking operation-heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or4 inches—and close it as quickly as possible.

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

foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

● Oven too fill; avoid overcrowding.

● Edges of crust too thin.

. Incorrect baking temperature.

Bottom

● A11owcrustand/orfillingtocool

sufficientlybeforefillingpieshell.

● Fillingmaybetoothinorjuicy.

● Filling allowed to stand in pie shell

before baking. (Fill pie shells and

bake immediately.)

. Ingredients and proper measuring affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching”

a piecrust could cause soaking.

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

. Check size of pie plate.

Pastry is tough; crust not flaky

● TOO much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as

little as possible.

crust soggyand unbaked

TOO much filling.

CAKES

Cake rises higher on one side

● Batter spread unevenly in pan.

. Oven shelves not \evel.

● Using warped pans.

● Incorrect pan size.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe

or exact package directions.

. Check for proper shelf position. . Check pan size called for in recipe.

● Improper mixing of cake.

Cake falls

● Too much shortening, sugar or

liquid.

● Check leavening agent, baking

powder or baking soda to assure

freshness. Make a habit to note

expiration dates of packaged

ingredients.

● Cake not baked long encmgh or

at incorrect temperature.

adding oil to a cake mix, make

. If certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

● Check shelf position.

Cake has soggy layer or streaks

at bottom

● Undermining ingredients.

● Shortening too sofl for proper

creaming.

c Too much liquid.

COOKIES & BISCTJITS

Doughy center; heavy crust on

surface

● Check temperature.

. Check shelf position.

● Follow baking instructions

carefully as given in reliable recipe

or on convenience food package.

● Flat cookie sheets will give more

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

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

{cmtinued next puge)

[

..-

.-- —-.-

Baking Guide

- 1. Preheating is very important when using temperatures below 225”F. and when baking finds such as biscuits, cookies, cakes and other pastries. Preheat the

oven for at least 15minutes. Preheating is not necessary when

roasting or for long-time cooking of

2. Aluminum pans conduct heat 3. Dark or non-shiny finishes, also

quickly. For most conventional glass and Pyroceram@ cookware, baking, light, shiny finishes give : generally absorb heat which may best results because they help” result in dry, crisp crusts. Reduce prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

whole meals.

Food Bread

Biscuits (%-in. thick)

Coffee cake

Corn bread or muffins Gingerbread

Muffins

Popovers

Quick loaf

Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening) Angel food

Jelly roll

Sponge Metal or Ceramic Pan A

Cakes

Bundt cakes Metal or Ceramic Pan A, B Cupcakes Fruitcakes

Layer

Layer, chocolate

Loaf

bread

Cookw

Brownies Drop Cookie Sheet

Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Custard

Puddings, rice

and custard

Pies Frozen Meringue

One crust Two crust Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Cookware Fbsitions Temperatures

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom Cast Iron or Glass Pan Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum ‘llbe Pan Metal Jelly Roll Pan

Shiny Metal Muffin Pans Metal or Giass Loaf or A, B 275°-3000

TM! Pan

Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans

Cookie Sheet Cookie Sheet

Glass or Metal Pans Glass Custard Cups or Casserole (set in pan of hot water) Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet Spread to crust edges

Glass or Satin-finish Metal Pan

Glass or Satin-finish Metal Pan Glass or Satin-finish Metal Pan

Set on Oven Shelf Glas or Metal Pan Glass Pan

Shelf

B, C 400°-4750

B, A 350°-4000

B B

A, B 400°-4250

B“

A, B

B, A

B 350”

B, C B, C

B, C 400°-4250 6-12

B, C

A, B, C 350°-4000

B 300°-3500

B 325°

B 325°-3500

A, B

B 400°-4250 B

A, B, C 325°-4000 A, B, C

Oven

400°-4500 20-40 Preheat cast iron pan for crisp crust.

350°

375°

350”-375°

375°-4250

375°-4250 350”-375°

325°-3750 3750-~0

325°-3500

350°-3750

350°-375”

350°-3750

325°-350” 350°-400”

375°-4000

400°-4250

450°

325°-375” 300°-3500

Time,

Minutes

45-55

45-60

24 hrs. Use 300”F. and Shelf B for small or

. 13-16

oven heat 25”F. if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast iron cookware.

Comments

15-20

20-30

20-30 Decrease about 5 minutes for muffin mix.

45-60 Dark metal or giass gives deepest 45-60 browning.

10-25

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

30-55 Two piece pan is convenient.

10-15 Line pan with waxed paper.

45-60

45-65 20-25 Paper liners produce more moist crusts.

20-35 If baking four layers use

25-30

40=60

25-35 Bar cookies from mix use same time.

10-20 Use Shelf C and increase temperature

7-12

30-60 30-60 Reduce temperature to 300°F. for large

50-90 Cook bread or rice pudding with custard

45-70 Large pies use 400°F. and increase time. 15-25

45-60 Custard fillings require lower temperature, 40-60

60-90 30-60

30-75

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

Or bake at 450”F. for 25 minutes, then at 350”F. for 10 to 15minutes.

For thin rolls, Shelf B maybe used.

individual cakes.

shelves B and D.

25 to 50”F. for more browning.

custard.

base 80 to 90 minutes.

To quickly brown meringue use 400”F. for 9 to 11 minutes.

longer time.

Increase time for large amount or size.

Roasting

c“;?Roasting is cooking by dry heat.

Tender meat or poultry can be

roasted uncovered in your oven.

Roasting temperatures, which should be low and steady, keep spattering to a minimum. When

roasting, it is not necessary to sear,

baste, cover, or add water to your

meat. Roasting is easy, just follow -

these steps:

Step 1. Position oven shelf at

second from bottom position (B)

for small size roast (3 to 5 lbs.) and at bottom position (A) for larger

roasts.

Step 2: Check weight of roast. Place meat fat-side-up or poultry

breast-side-up on roasting rack in a shallow pan. The melting fat will

Step 4: Most meats continue to cook slightly while standing after

being removed from the oven. For

rare or medium internal doneness, baste the meat. Select a pan as you may wish to remove meat from close to the size of meat as possible. (Broiler pan with mck is a good pan for this.)

Step 3: Turn OVEN SET to BAKE and OVEN TEMP to desired

the oven just before it is done if it is

to stand 10to 20 minutes while you

make gravy or attend to other foods.

If no standing is planned, cook

meat to suggested temperature. temperature. Check the Roasting

Guide for temperatures and approximate cooking times.

Frozen Roasts

Frozen roasts of beef, pork,

lamb, etc., can be started without thawing, but allow 15to 25 minutes per pound additional time (15

minutes per pound for roasts under

5 pounds, more time for larger

roasts). Thaw most frozen poultry before

roasting to ensure even doneness.

Some commercial frozen poultry

can be cooked successfully without

thawing. Follow directions given

on packer’s label.

Roasting Guide

Type Temperature

i$’kdt

Tender cuts: rib. high quality sirloin tip. rump or top round* Medium: 30-35

Lamb leg or bone-in shouIder* 325°

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham. pre-cooked

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

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

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven Approximate Roasting Time

325°

325° Well Done:

325°

325° Well Done:

325°

375° Well Done: 30-35

325°

Doneness

Rare:

Well Done: 35-45 Rare: 21-25

Medium:

Well Done: 30-35 Well Done:

To Warm:

Well Done:

in Minutes per Pound

3 to 5-lbs. 24-30

25-3(3 ~4-~g

35-45 35-45

17-20 minutes per lb. (any weight) 115°-1250

Under 10 Ibs. 10to 15-lbs. 27-35

3 to 5-lbs.

35-40 30-35

10 to 15-lbs.

18-23 15-20

6 to 8-lbs.

18-Z? 130°-140°

22.25 28-33

~().~3

28-33 30-40 30-40

24-27

Over 5 lbs.

Over 15 Ibs.

Internal

Temperature ‘F

150°-1600 170°-185°

130°-1400 150°-1600 170°-1850

170°-180°

170°

185°-1900 185°-1900

In thigh:

185°-1900

Broiling

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

range is designed for waist-high broiling. A specially designed broiler pan and rack allows dripping fat to drain away from the

foods and be kept away from the

high heat of the gas flame.

The oven door should be closed

during broiling.

How to Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through it

about 2 inches apart, but don’t cut

into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

2. Arrange food on rack and position the b~iler pan on the appropriate shel~ln the oven.

Placing food closer to flame

increases exterior browning of

food, but also increases spattering

r and the possibility of fats and meat

juices igniting.

3. Close the oven door but do

not latch it. If the door latch is

moved to the right during a broil

operation, the door may lock and

you may not be able to open it until

the oven cools.

4. ‘Ibm OVEN SET knob to BROIL.

For most foods, turn OVEN TEMP knob to BROIL. Note: Chicken

and ham are broiled at a lower

setting in order to cook fd

through without over-browning it.

5. Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler mck and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

Broiling Tips

● Use tongs to turn meat over—

pierced meat loses juices.

Broiling Guide

Quantity

Food Bacon

Ground Beef

Well Done

Beef Steaks Rare

Medium Well Done

Rare 1%-in. thick Medium “ Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or

Twster Pastries

English Muffins 2-split Lobster Thils 2-4

(6 to 8-02. each)

Fish l-lb. fillets % to

l%rk Chops WII Done

Lamb Chops

Medium Well Done

Wieners, I l-lb. pkg. (10) C, D similar pmooked

sausages, bratwurst

andlor

Thickness

%-lb. (about 8

thin slices)

l-lb, (4 patties) ‘Ato %-in. thick

l-in. thick (1 to 1%-lbs.)

(2 to2 %-lbs.)

1 whole

(2 to 2 %-lbs.), split lengthwise

24 slices

1 pkg. (2)

%-in. thick

2(%in.) 2 (l-in. thick), about 1lb.

2(1 in.) about 10to 12-02

2(l%in.), about 1lb.

Shelf

I%sition

B, C B, C

B, C

“

● Steaks and chops should beat

least 1 inch thick for best broiling results. Pan broil thinner ones.

IA Side

flinutes

c c c

c c

B B

2nd Side

Time, ‘lime,

Minutes

5 2%

9-10 7-8

9 12 5-6

15 9-12

25 16-18

25-30 25-30BReduce times about 5to IO

2-3

3-6

14-17 Do not

10 10 10

Comments

Arrange in single layer.

Space evenly. Up to 9 patties take about same time.

Steaks less than l-inch cook through before browning.

8-9

Pm frying is recommended.

6-7

Slash fat.

minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first.

%-2

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

Cllt tbllgh back Of Shall, SfXtXid

turn

open. Brush with mehed butter

over.

before and after half time.

5 Handle and turn very carefully.

Brush with lemon butter before and during cooking if desired. Preheat broiler to increase browwi~

Increase times 5-10minutes per side for 1%-inch thick or home cured.

4-5

Slash fit.

11-13

4-7

Slash fat.

4-6

12-14

1-2

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

& Turn OVEN SET and OVEN

TEMP knobs to OFF. Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to cool.

Care and Cleaning

Proper care and cleaning are important so your Cooking Center

will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

Before cleaning any part of your

range (except for operating the selfcleaning cycle), DISCONNECT ELECTRIC POWER TO THE RANGE at the fuse box or circuit breaker panel, or pull the power cord plug from the electric outlet.

Oven Lamp

I t

,,,

To replace a burned-out bulb:

1. Disconnect the venting on the

hood if necessary.

2. Pull out and unplug the cordset.

3. Move the Cooking Center from the wall to gain access to the back of the appliance.

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

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

After replacing a burned-out bulb, refasten the access panel and plug

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

Precautions for Use of Metal

Use metal only as directed in the cookbook. Metal tmys no more

than 3/4” deep may be used for TV dinners, and the metal temperature probe is designed for microwave oven use. Always keep metal at least one inch away from sides of oven.

Temperature Probe

The probe is sturdy, but handle it carefully. Do not twist or drop it. Clean it as soon as possible after use. The entire probe can be washed in warm, soapy water. You

can rub metal parts with a plastic scouring pad if necessary. Rinse with clean water and dry with a soft cloth or paper towel. You can also wash the probe in the top rack of a dishwasher.

Cleaning—Outside

Clean the outside of your

microwave oven with soap and damp cloth, then rinse with a damp 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.

Cleaning—Inside

Keep your microwave oven clean

and sweet-smelling. Opening the

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

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

That’s because there’s little heat

except in the food, or sometimes in

the utensil. Some spatters wipe up with a paper towel, some may

require a damp cloth. Remove greasy spatters with a sudsy cloth, then rinse and dry.

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

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

Wash window, when it’s soiled, with a 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. Glass Cooking Tray. Occasionally

it is necessary to Emove tl cooking

tray. Toprevent breakage, do not place tray into water just after cooking. Wash i! carefully in warm, sudsy water or in the dishwasher. The tray can be broken if dropped.

Remember, do not operate the oven without the cooking tray in place.

Door Surface. When cleaning surfaces of door and oven that

come together on closing the door,

use only mild, nonabrasive soaps or detergents applied with a sponge or soft cloth.

------ -.

Care and Cleaning (continued)

Burner Grates

Grates should be washed regularly

Range TopBurners

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

ignition and an even, unhampered

flame. Clean the burners routinely and

especially after bad spillovers which could clog these holes. Burners lifi out for cleaning.

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

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffke makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Do not attempt to clean burners in

an automatic dishwasher. Loosened

food soil can clog burner holes, and the caustic action of the dishwasher detergent can damage the burner heads.

Before putting the burner back, dry

it thoroughly by setting it in a warm

oven for 30 minutes. Then place it

back in the range, making sure it is

properly seated on the mounting

bracket and is level.

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

To get rid of burned-on food, soak the grates in a slightly diluted

liquid cleanser. Although they’re durable, the

grates will gradually lose their shine, regardless of the best care

you can give them. This is due to

their continual exposure to high temperatures.

Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

Do not attempt to clean the burner grates in the self-cleaning oven.

When replacing a pair of grates, the irregular sides should interlock in the middle as shown at right.

Drip I%ns

Remove the grates and lift out the chrome drip pans. Wash them in hot, soapy water. Rinse them with clean, hot water and polish them dry with a cloth. Never use abrasive cleaner or steel wool— they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of ammonia and water (1/2 cup of ammonia to one gallon of water). . After soaking, wash them in hot,

soapy water. Rinse with clean water

and polish with a clean, soft cloth.

.3?=4

Do not attempt to clean the drip

pans in the self-cleaning oven. When replacing

drip pans, the

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

J6]C

‘[p~

41%

‘$,

to 4:

Lift-Up Cooktop

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

1 I

To make cleaning easier, the entire cooktop may be lifted up and supported by locking arms that catch and hold the top when it’s all the way up.

Be sure ail burners are turned off

before raising the cooktop. Then remove the grates and drip pans,

‘grasp the front sides of the cooktop

and lift.

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

Removable Oven Door

The oven door is removable to

make the interior more accessible

during replacement of the lamp bulb.

‘U(

‘/

‘“j#-

REMOVE

)--;

Open the oven door fully and

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

Oven Shelves

Oven shelves may be cleaned with a

mild abrasive cleanser following manufiacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a clean

cloth. Tore move heavy, burned-on

soil, soapy metal pads may be used

following manufacturer’s directions.

After scrubbing, w~sh with soapy

water, rinse and dry.

Broiler Pan &Rack

After broiling, remove the broiler

rack and carefully pour off the grease. Wash and rinse the pan and

rack in hot, soapy water.

If food has burned on, sprinkle

the broiler rack while hot with

detergent and cover with wet paper

towels or a dish cloth. Burned-on

foods will then soak loose while

the meal is being served.

Do not store a soiled broiler pan

and rack in the oven. Never attempt

to clean them in the oven during the

self-cleaning cycle.

Note: Care should be taken not to

place hands between the spring hinge and the oven door frame as

the hinge could snap back and

pinch 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_thesame time. If hinges snap back against the oven frame, pull them back out. When

the door is in position, open it fully and insert the two Phillips screws.

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

care and C1eaning (continued)

. .

‘Removable oven Bottom

You can remove the oven bottom to clean any excessive spillovers before starting the self-cleaning cycle.

To remove the oven bottom:

1. Remove theoven sheives.

2. Remove the two knurled holddown 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.

Oven Light Bulb

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

removing it. Do not touch a hot

bulb with a damp cloth as the bulb

will break. Replace with a high temperature

appliance bulb of the same wattage.

Your self-cleaning oven has a special protective cover over the oven light bulb.

To remove:

● Hold hand under cover so it

doesn’t fall when released. With fingers of same hand, firmly push down wire bail until it clears cover. Lift off cover. DO N~ REMOVE ANY SCREWS TQ REMOVE THIS COVER.

● Replace bulb with a 40-watt

home appliance bulb.

To replace cover:

● Place cover into groove of lamp

receptacle. Lift wire bail up to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail

is not below depression in center

of cover.

Aluminum Foil

DO NUI’ place a sheet of aluminum foil in either your microwave or on the bottom of the lower oven. If you do, your foods may not cook properly. The oven finish may be damaged. And there may be an increase in heat on the outside surfaces of the oven.

Control Panels

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

might damage them.

Clean the panels with a lightly dampened cloth. For a more

thorough cleaning, the control knobs can be removed by pulling them off the knob stems. DO NOT USE cleaning sprays or large amounts of soap and water. These can cause problems with the control mechanisms. Do not use

abrasive cleansers, strong liquid

cleaners or oven cleaners—they

will damage the finish.

When the range is cool, wash the enamel finish with mild soap and water or a mild abrasive cleanser applied with a damp cloth. Rinse

with clean water and dry with a soil cloth. If you wish, occasionally apply a thin coat of mild cleaning wax to help protect the finish.

To avoid marring the surface of the range and to prevent it from becoming dull, don’t slide heavy pans across it. If you spill foods with a lot of acid or high sugar content, clean them up as soon

as possible. If allowed to remain, these foods could cause a dull spot. Also, never use harsh abrasive cleansers—they could permanently >, damage the enamel surface.

Cleaning Guide

Microwave oven cleaning instructions are on page 21.

Note: Let range parts cool before touching or handling.

PART

Broiier Pan and Rack

Control Knobs

Outside Glass Finish

Metal, including ● Soap and Water

MATERIALS TO USE

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry

Side Trims and Trim Strips

Outer Porcelain Enamel Surface*

Painted Surfaces

● Paper Twel

● Dry Cloth

● Soap and Water

GENERAL DIRECTIONS

Drain fat. cool pan and mck slightly. (Do not let soiled pan and rack stand

oven to cool. ) Sprinkle detergent spread cloth or paper towel over rack. Let pan and rack stand for a few minutes.

on rack and pan. Fill pan with warm water and

V&h; scour if necessary. Rinse and dry. OFTION: Clean pan and rack in

dishw~sher. DO N(YI’

CLEAN IN SELF-CLEANING OVEN.

Pull off knobs. ~dsh gently but do not soak. Dry and return controls to range.

cloth. If knobs are removed, do not allow water to run down inside surfiace of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the mnge while it is hot. use a dry paper towel or cloth

to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc.. wash with soap and water when

cooled and then rinse. Polish with a dry cloth.

Use a mild solution of soap and water. Do not use any harsh abrasives or

cleaning powders which may scratch or mar surface.

[nside Oven Door* c Soap Lower Oven Only

own Gasket

Oven Liner

SheIves

Chrome-Plated Drip Pans

● None

● Soap and Water

s Soap and Water

● Stiff-Bristled Brush

QSoap-Filled Scouring Pad (Non-metallic)

Burner Grates

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

Surface Burners

● Solution for Cleaning W@e off burner heads. If heavy spiilover occurs, remove burners from range

Jnside of Coffee Makers

● Soap and Water

● Mild Abrasive Cleanser

● Damp Cloth

and Water

Remove oven

door (see page 23). Clean with soap and water and replace.

DO N~ ATTELMPTTO REMOVE THE UPPER OVEN DOOR.

Avoid getting ANY cleaning materials on the gasket.

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between

major cleanings. Be sure to rinse thoroughly.

Shelves can be soaked in dishwasher or cleaned by hand. using soap and water.

Rinse thoroughly to remove any soap after cleaning. Shelves may also be

cleaned in self-cleaning oven, but may lose some luster and discolor.

Clean as described below or in dishwasher. DO NCY1’CLEAN IN SELF- CLEANING OVEN as they will discolor. Wipe all chrome drip pans after each cooking so unnoticed spatter will not burn on next time you cook. To remove burned-on spatters, use any or all cleaning materials mentioned. Rub Iighdy with scouring pad to prevent scratching of the surface.

Lift out when cool. Soak 5-10 minutes if desired in warm solution of dishwasher

detergent. Scour with materials mentioned here to remove burned-on food

particles. DO N~ CLEAN IN SELF-CLEANING OVEN.

(see page 22) and soak them for 20 to 30 minutes in solution of hot water and product for cleaning inside of coffee makers, such as Dip-It brand. If soil does not rinse off completely, scrub burners with soap and water or a mild abrasive

cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before

returning them to the range. DO N(YI’ CLEAN IN SELF-CLEANING OVEN.

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

care being taken to not touch any hot portion of

the oven. When the surface is cool, clean and rinse.

Care and Cleaning (continued)

. .

Operating the Self-Cleaning Oven

Recommended Cleaning Time:

Moderate Soil—2 hours (thin spills and Iight spatter)

Excessively Heavy Soil—4 hours (heavy grease spills and spatter)

Prepare the Oven Before

Setting the Controls

Step 1:

Remove the broiler pan, broiler rack, other cookware and any aluminum foil from the oven. Oven shelves may be lefl in oven. Note: Shelves will discolor after the selfclean cycle.

Step 2:

Remove the oven bottom panel (see page 24) if it is excessively soiled. Clean it and replace it.

Step 3:

Clean spatters or soil on the oven front frame (A), the oven door outside the gasket (B) and the small area at the front center of the oven bottom. Buff these areas with a dry cloth. Do not clean the gasket (B).

Do not let water run down through

the opening in the top of the door

(C). Make sure the oven light bulb cover (D) is in place. Never use a commercial oven cleaner in or around the self-cleaning oven.

k---------’

Step 4:

Clo~e the oven door and make sure

the oven light is off.

Caution: Chrome drip pans from the top of your range should never be cleaned in the selfcleaning oven.

How to Set the Oven for Cleaning

Step 1: Set the automatic oven timer:

● Make sure both the range clock

and the START dial show the correct time of day.

c Decide on cleaning hours necessary-two hours for moderate soil or three to four hours for heavy soil.

● Add these hours to present

time of day, then push in and turn

STOP dial clockwise to desired

“stop” time.

Step 2:

Turn the OVEN SET knob to

CLEAN.

Step 3:

Slide the Self-Clean Latch Lever to the right as far as it will go to lock the oven door. The

CLEANING light will come on.

In about 30 minutes the LOCKED light comes on and the door locks. The glowing LOCKED light indicates that the oven is hot and the door cannot be opened. The oven door and window get hot during self-

cleaning. DO N~ TOUCH.

Follow These Steps after Self-Cleaning

About 30 minutes after cleaning is completed, when the oven has coded and the door can be unlocked, the LOCKED light goes out.

Step 1: Move the latch lever to the left as

far as it will go to unlock the door.

Step 2:

Turn the OVEN SET knob to OFF.

A. Oven Front Frame B. Oven Door Gasket

C. Opening in Door D. Oven Light Bulb Cover

,1>

..:

How to Set a

Cleaning Cycle to Start

at a Later Time

If you wish to start and stop cleaning at a later time than shown on the digital clock, push in and turn the START dial to the time you wish to start. Add the hours needed for cleaning to this “start” time, then push in and turn the STOP dial to this desired time. The oven will automatically turn on and off at the set times.

If YouHave to Interrupt the Cleaning Cycle

Step 1. Turn the STOP dial until the

pointer is at the correct time of day.

2. Slide the self-clean latch

Step

lever to the left as far as it will go.

If the LOCKED light is on, you

,must wait until the light goes off

““ before moving the latch lever. This

will unlock the oven door so it can be opened.

Step 3. Turn the OVEN SET knob from CLEAN to OFF.

Important: Any attempt to unlock the door by force while the CLEANING light is on can result in damage to the door iocking mechanism.

Questions and Answers

Q. Why won’t my oven clean

immediately even though I set the time and OVEN SET knob correctly?

A. Check to be sure your START

dial is set to the same time as the

range clock. Also check to be sure

Latch Lever is moved to the right as far as it will go.

Q. If my oven clock is not working, can I still self-clean my oven?

A. No. Your Automatic Oven Timer

uses the range clock to help start and stop your self-cleaning cycle.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. Can I clean the Woven Gasket

around the oven door? A. No, this gasket is essential for

a good oven seal and care must be

taken not to rub, damage or move this gasket.

Q. What should I do if excessive smoking occurs during cieaning?

A. This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows

to rid room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Should there be any odor during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal condition,

resulting from heating and cooling during cleaning. These lines do not affect how your oven performs.

Q. Why do I have ash left in my oven after cleaning?

A. Some types of soil will leave a deposit which is ash. Itcan be removed with a damp sponge or cloth.

Q. My oven shelves do not slide easily. What is the matter?

A. After many cleanings, oven shelves may become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become gray after the self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle,

the shelves may lose some luster and discolor to a deep gray color.

Q. Is the “crackling” sound I hear during cleaning normal?

A. Yes. This is the sound of the metal

heating and cooling during both the cooking and cleaning functions.

..-

Minor Adjustments YouCan Make

(hen 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 (see page 23).

2. Wkh a thin-bladed screwdriver,

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

Broil and Oven Burner Air Adjustment Shutters

Air adjustment shutters for the

broil and oven burners regulate the

flow of air to the flame.

The air adjustment shutter for the top (broil) burner is in the upper

right-hand comer near the rear wall

of the oven.

To adjust the flow of air to either burner, loosen the Phillips head

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

burner tube as needed.

The flame for the top (broil) burner should be steady with

approximately l-inch blue cones and should not extend out over the baffle edges.

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

The shutter for the bottom (oven) burner is near the back wall of the oven behind the storage drawer or

panel under the oven.

To determine if the bottom (oven) burner flame is proper, remove

the oven bottom (see page 24) and

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

‘ Oven Thermostat

Adjustment

The temperature control in your new oven has been carefhlly adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years,

YOU may notice a difference in the

degree of browning or the length of

time required when using your

favorite recipes. Oven temperature controls have a tendency to “drifl” over a period of years and since this drifi is very gradual, it is not

readily noticed. Therefore, you

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

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

....you have used the oven a few times

‘‘and you feel the oven is too hot

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

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

Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely

remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

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

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

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

Note: After an adjustment has been made, 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.

‘Note position of

pointer to marks before adjustment

Questions?

gliB

~ ‘se ‘hk ‘“blem solver

f’

PROBLEM CONTROL PANEL

LIGHTED, YET OVEN WILL N~ START

FOODS ARE EITHER OVERCOOKED OR UNDERCOOKED

POSSIBLE CAUSE AND REMEDY . Door not securely

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

QTemperature probe not inserted properly during Temp Cook functions.

● START must be touched after entering cooking selection.

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

● Make sure you have entered cooking time or temperature.

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

● Cooking times may vary because of starting food temperature, food densit y or amount

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

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

changing levels during cooking if necessary.

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

Check cookbook or recipe for these instructions.

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

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

All These Things Are Normal with YourMicrowave Oven:

● Steam or vapor escaping from

around the door.

● Light reflection around door or

outer case.

CIOSed.

● Dimming oven light and change

in blower sound may occur while operating at power levels other

than high.

● Dull thumping sound while oven

is otxratin~.

L w

. Some TV-Radio interference

might be noticed while using your microwave oven. It’s similar to the interference caused by other small appliances and does not indi~-” ja problem with your oven.

BURNERSDO

TOP

N~ LIGHT

[

● Makesureelectricalplugispluggedintoalive,properlygroundedpoweroutlet.

*Burnerholesonsideofburnermaybeclogged.Removeandcleanthem.

~ * ~~~~~~~~CU

. K.-+,3 . .

L: L.-u Vv.. e&$A,

. ~-m-r I ;j G?J~Q ~CGflI~~~ ‘Orackek.

Remove and reinstall properly.

pROBLEM

POSSIBLE CAUSE AND/OR WHAT TO DO

OVEN DOES N~ COOK pROpERLY

DOOR WON’T OPEN DURING BROILING lock when oven gets hot. Turn oven off and let it cool before attempting to open door.

CLOCK DOES NOI’ WORK

OVEN LIGHT DOES

NOT COME ON

.-”

OVEN WILL N(YT SELF-CLEAN

● Make sure thermostat capillary bulbs (located in upper portion of oven) are securely

held by the mounting clips, are not touching oven sides, and are not coated with anything.

● Aluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

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

● OVEN TEMP knob set incorrectly or not turned on.

s Check common baking, roasting and broiling problems on pages 17-20.

● Door latch moved to the right at beginning of or during broiling can cause door to

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

fuse or tripped circuit breaker.

● Bulb maybe loose or burned out.

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

● Automatic Timer not set or not set properly. The STOP dial must be

set and advanced at least 1/2 hour beyond the time noted on the START dial.

● OVEN SET knob must be set at CLEAN setting.

● oven door latch not pushed to the right.

STRONG ODOR

● Improper air/gas ratio in oven. Adjust oven burner air shutters—see page 28.

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

GE Answer Centero-

800.6262000 consumer information service

If YouNeed Service

To obtain service, see your warranty on the back

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service

‘%tepsto follow for further help.

& IRST, contact the people who

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

page of this book.

YOUreceive, here are three

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

Manager, Consumer Relations GE Appliances Appliance Park Chicago, Illinois 60606 Louisville, Kentucky 40225

FINALLY, if your problem is still

Major Appliance Consumer Action Panel 20 North Wacker Drive

----- -

...

-.-— -.

Y~R GENERAL ELECTRtC MICROWAVECOOKING CENTER

WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to estabhsh warranty per]~d.

WHAT IS COVERED

●

WHAT IS NOl 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

FOllR*EAR 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.

c Service trips to your home to

teach you how to use the product.

Read your Use and Cam 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 Cente@

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.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s costs to your home.

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

Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY. GENERAL ELE~RIC FACTORY ‘ SERVICE, GENERAL ELECTRIC-

I-IOTPOINT FA~ORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

● 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.

WARRANlOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

states, Hawaii

travel

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

Toknowwhat your legal rights are in your state, consult your local or state consumer affairs office or your state’s AttorneyGeneral.

! PartNo. 164D1352P222

&5$El

3-89

you specific legal rights, and you may also have other rights which vary from state to state.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JGHP66GEJ

GE JGHP66GEJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual