plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
● Some microwaved foods rquire
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions.
● Some foods such asunsheIJed
eggs and hot dogs must be pierced
to allow steam to escape during
cooking.
Care of Your Cooking Center
Self-CleanOperation. . . . . . . ...23
Care of Microwave Oven &
TemperatureProbe . . . . . . . ...24
Oven Vent Duct . . . .. . . . . . . .. . . . 25
Lamp Replacement. .. . . . . . . ...25
Oven Thermostat
Adjustment. .. . . . . . . .. . . .. ...25
Care of Surface Units . . . . . . . ...26
Removable Oven Door ...,.....26
Cleaning Chart (All Parts) .,....34
Generai
Before Using Your Range .. . .. . . 2
Energy Saving Tips . . . . .. . . .. . ..7
Model &SerialNumber
Location. . .. . . .. . . . . . . .. . . . . ..8
The Problem Solver . . .. . . . . 32,33
Consumer Services . . . . . . . .. ...35
Warranty. . . . . . .. . .. . . Back Cover
Page 4
IMPORTANTSAFETYINSTRUCTIONS
Read all instructions before using this app~ance.-
When using electrical appliances
basic safety precautions should
be followed, including the
following:
WARNING—TOreduce the risk
of burns, electric shock, fire,
injury to persons or exposure to
excessive microwave energy:
● Use this appliance only for its
intended use as described in this
manual.
● Be sure your appliance is
properly installed and grounded
by a quaIified technician in
accordance with the provided
installation instructions.
● This appliance must be con-
nected to a grounded, metallic,
permanent wiring system, or an
equipment grounding conductor
should be run with the circuit
conductors and connected to
the equipment grounding terminal or lead on the appliance.
● This appliance should be ser-
viced only ‘by qualified service
personnel. Contact nearest
authorized setvice facility for
examination, repair oradjustment.
o Before performing any
service, DISCONNECTTHE
RANGE POWER SUPPLY AT
THE HOUSEHOLDDISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING
OFF THE CIRCUITBREAKER.
● Do not cover or block any
openings on the appliance.T
● Do not use outdoors.
● Do not o~ratethis appliance
if it is not wOrking properiy, or if
it has been damaged or dropped.
—
● As with any appliance,close
Supervisionis necessarywhen
used by children.
● 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.
● Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They could
damage the range and even tip
, h over causing severe personal
injury.
● CAUTION:DO NOT SIURE
ITEMS OF INTEREST TO
CHILDRENIN CABINETS
ABOVE A RANGE OR ON THE
BACKSPLASHOF A RANGE—
CHILDRENCLIMBINGON THE
RANGE 70 REACH ITEMS
COULD BE SERIOUSLY
INJURED.
● Wear proper clothing. Loose
fitting or hanging garments
should never be worn 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 potholders—
moist or damp potholders on
hot surfaces may result in burns
from steam. Do not let potholders touch hot heating e!ements. Do not use a towel or
other bulky cloth.
● Never use your appliance for
warming or heating the room.
● Storage in or on Appliance-
Flammable materials should not
be stored in an oven or near surface units.
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● DO not let cooking grease or
other flammable materials accumulate in the range or near it
● Do not use water on grease
fires. Never pick up a flaming
pan. Smother flam-ing pan on
surface unit 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, a multipurpose dry chemical or foam.
~ Do not touch heating elements or interior surface of.
oven. These surfaces may be~
hot enough to burn even though
they are dark in color. During
and after use, do not touch, or
Jetclothing or other flammable
materials contact surface units,
areas nearby surface units
or -
arty interior area of the oven;
allow sufficient time for cooling,
first.
Potentially hot surfaces include
the cooktop and areas facing
the cooktop, oven vent opening
and surfaces near the openings,
and crevices around the oven
door.
RememtxxThe inside surface
of the oven may be hot when the
door is opened.
o When cooking pork follow
our directions exactly and
always cook the meat to at least
170°. This assures that, in the
remote possibility that trichina
may be ‘present in the meat, it
will be killed and meat will be
safe to eat.
Page 5
Microwave Oven:
●Read and follow the specific
“PRECAUTIONSTO AVOID
POSSIBLE EXPOSURE TO
EXCESSIVE MICROWAVE
ENERGY” found on page 2.
● To reduce the risk of fire in
the oven cavity:
—Do not overcook food. Care-
fully 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 bag in oven.
—Do not use your microwave
oven to dry newspapers.
—Paper towels and napkins, wax
paper. Recycled paper products
can contain metal flecks which
may cause arcing or ignite.
Paper products containing nylon
or nylon filaments should be
avoided, as they 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 operate the oven while
empty to avoid damage to the
oven and the danger of fire. If by
accident the oven should run
empty a minute or two, no harm
is done. However, try to avoid
operating the oven empty at all
times—it saves energy and pro-
longs life of the oven.
—If materials inside the oven
should ignite, keep oven door
closed, turn oven off, and dis-
connect the power cord, or shut
off power at the fuse or circuit
breaker panel.
.Some products such as
whole eggs and sealed con-
tainers—for example, closed
glass jars—may explode and
should not be heated in this
oven.
.See door surface cleaning
instructions on page 24.
● Don’tdefrostfrozen bever-
ages in narrow necked bottles;
especially carbonated ones.
Even if the container is opened,
pressure can build up. This can
cause the container to burst,
resulting in injury.
●Use metal only as directed in
Cookbook.
Metal strips as used
on meat roasts are helpful when
used as shown in Cookbook.
TV dinners may be cooked in
metal trays. However, when
using metal in microwave oven,
keep metal at least l-inchaway
from sides of oven.
●Cooking utensils may
become hot because of heat
transferred from the heated
food. This is especially true if
plastic wrap has been covering
the top and handles of the
utensil. Potholders may be
needed to handle the utensil.
● Sometimes,the oven floor
can become too hot to touch.
Be careful touching the floor
during and after cooking.
Do notuse any thermometer
o ,
in food you are microwaving
unless that thermometeris
designed or recommendedfor
use in the microwave oven.
●Remove the temperature
probe from the oven when not
using it to cook with. If you leave
the probe inside the oven without
inserting it in food or liquid, and
turn on microwave energy, it can
create electrical arcing in the
oven, and damage oven walls.
●BoiIing eggs (in and out of
shell) is not recommendedfor
microwave cooking. Pressure
can build up inside egg yolk and
may cause it to burst, resulting
in injury.
●Foods with unbroken outer
“skin” such as potatoes, hot
dogs or sausages, tomatoes,
apples, chicken livers and other
giblets, and eggs (see above)
should be pierced to al{ow
steam to escape during cooking.
5
● Avoid heating baby food in
glass jars, even without their
lids; especially meat and egg
mixtures.
●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 or ceramic
rnateriais and may soften or
char if subjected to short periods
of overcooking.In tonger 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 pJastic utensils without
complete supervision.
.“Boilable” cooking pouches
and tightly ctosed plastic bags
should be slit, pierced or vented
as directed in Cookbook.If they
are not, plastic could burst dur-
ing 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 piastic wrap,
remove covering carefuily and
direct steam away from hands
and face.
●Use of the DOUBLE DU~
shelf accessory. TO position
shelf so that it is securely
“seated,” insert into the oven
cavity above shelf supports and,
completely to the back oven
wail. Drop into place so that the
recessed areas are over the shelf
supports. To remove shelf, lift
shelf above supports and then
pull forward and out. Do not
place food on shelf unless it is
secureJy “seated on the
supports’
● When the shelf is not in use,
remove from the oven.
.Do not use a microwave
browning dish on shelf.
{continued next page)
1
Page 6
—
IMPORTANTSAFETYINSTRUCTIONS
(continued)
Oven:
● Stand away from the range
when opening oven door. The
hot air or steam which escapes
can cause burns to hands, face
and/or eyes.
● Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
=uldburst causing an injury.
● Keep oven vent ducts
unobstructed.
● Keep oven free from grease
Up.
build
● Place oven rack in desired
position while oven is cool. If
racks must be handled when
hot, do not let potholder contact
heating units in the oven.
.Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a precau-
tion against burns from touching
hot surfaces of the door or oven
walls.
● When using cooking or roast-
ing bags in oven, follow the
manufacturer’s directions.
.Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-CleaningOven:
Q Do not clean door gasket
The door gasket is essentiai for
a good seal. Care should be
taken not to rub, damage, or
move the gasket.
● Do not use oven cleaners.
No commercial oven cleaner or”
oven liner protective coating of
any kind should be used in or
around any part of the oven.
● Clean only parts fisted in this
Use and Care Book.
.Before self-cteaning the oven,
remove broiler paII and other
utensils.
Surface Cooking Units:
● Use Proper Pan Size-This
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
.Never leave surface units
unattended at high heat setilngs.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
● Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
~parts and wiring.~
.Don’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
‘ this book.
a shock, fire hazard, or damage
to the ranqe.
● Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazed containers
are suitable for range-top service; others may break because
of the sudden change in tem-
perature (See Section on “Surface Cooking” fur suggestions.)
.To minimize burns, ignition of
flammable materials, and spillage; the handle of a container
should be positioned so that it is
turned toward the center of the
range without extending over
nearby surface units.
● Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher.
Misuse could resu[t in
.Always turn surface unit to
OFF before removing utensil.
.Keep an eye on foods being
fried at HIGH or MEDIUMHIGH
heats.
.To avoid the possibility of a
bum or electric shock, always
be certain that the controls for
all surface units are at OFF position and all coils are cool before
attempting to remove the unit.
o When framing foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
@ 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.
o Use little fat for effective
shallow or deep-fat frying. Filling the pan too full of fat can
cause spillovers when food is
added.
● If a combinationof oils or
fats will be used in frying, stir
together before heating, or as
fats melt slowly.
.Always heat fat slowly, and
watch as it heats.
.Use deep fat thermometer
whenever possible to prevent
over-heating fat beyond the
smoking point.
SAWTHESE
!hKYrFwK?moNs
6
Page 7
Energy Saving Tips
Microwave Cooking
@
Use proper power level as
recommended and DO NOT
OVERCOOK.
DO not operate the oven while
.
empty. If by accident the oven
should run empty a minute or two,
no harm is done. However, try to
avoid operating the oven empty at
all times—saves energy and also
ensures good long term life of oven.
Surface Cooking
.Use
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated portion
of the surface unit.
e Cook fresh vegetables with
a minimum amount of water in a
covered pan.
o Watch foods when bringing
them quickly to cooking temperatures at HIGH heat. When food
reaches cooking temperature,
reduce heat immediately to lowest
setting that will keep it cooking.
e lJse residual heat with sutface
cooking whenever possible. For
example, when cooking eggs in the
shell bring water to boil, then turn
to OFF position to complete the
cooking.
● Always turn surface unit OFF
before removing utensil.
● lJse correct heat for cooking
task. . .
(if time allows, do not use HIGH
heat to start), medium high—quick
brownings, medium—slow frying,
low—finish cooking most quantities, simmer—double boiler heat,
finish cooking, and special for
small quantities.
● When boiling water for tea
or coffee, heat only the amount
needed. It is not economical to boil
a container full of water for only
one or two cups.
cooking utensils of medium
high heats to start cooking
Conventional
Oven Cooking
● Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating. If
you find preheating is necessary,
keep an eye on the indicator light,
and put food in the oven promptly
after the light goes out.
● Always turn oven OFF before
removing food.
● During baking, avoid frequent
door openings. Keep door open as
short a time as possible when it is
opened.
● For self-cleaning oven, be sure
to wipe up excess spillage before
self-cleaning operation.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same temperature in approximately the same
time.
● LJseresidual heat in oven when-
ever possible to finish cooking casseroles, oven meals, etc. Also add
rolls or precooked dessetis to warm
oven, using residual heat to warm
them.
Page 8
Featuresof Your CookingCenter
Microwave Oven
1. Door Handle. FIJIItoOpen door. Door
must be securely latched for oven to
operate.
2. Inside Door Latches.
3. window with Metal Shield. Allows
cooking to be viewed while keeping
microwaves confined in oven.
4. Light.
5. Plastic Antenna Cover. Protects the
antenna which distributes microwave
energy into the oven.
6. Oven Vent.
7. Oven Floor.
8. MICROTl+ERMOMETER’”temperature
probe.
9. Receptacle for TemperatureProbe.
10. DOUBLE-DUTY’”shelf. Lets you microwave several foods at once. (See Safety
Instructions for special instructions. )
When this shelf is not in use, please
remove from the oven.
11. Readout Display and Touch Control
Pads.
12. Cooking Charts. Quick reference for
Codes for many frequentlyprepared
foods.
13. Model and Serial Numbers—located
inside upper oven on left side.
~a
Conventional Oven
14. Oven Set (Clean) Knob.
Oven “ON” Light.
15.
16. Oven Temp (Clean) Knob.
17. oven Cycling Light.
18. Automatic Oven Timer, Clock,
Timer.
19. oven
20. Latch Release Button.
21. Latch.
22. Self-CleaningOven Clean Light.
23. Lock Light.
24. Shelf Support.
25. Oven Shelves.
26. Oven Frame.
27. Door Gasket.
28. Window.
29. Door Liner.
30. Broiler Pan and Rack.
31. Oven Light Switch—Door.
32. Storage Drawer.
Timer (Clean) Dial.
Minute
Model JHP60G
Surface Units
33.CALf?OD@
Chrome-PlatedDrip Pan/Rings or
separate Chrome-PlatedTrim Rings
and Porcelain Drip Pans.
34. Master IndicatingLight for Surface Units.
35. Controls for Surface Units.
36. Fluorescent Lamp Switch.
37. Surface Light.
38. Removable Vent Duct for Lower Oven—
located under right rear unit.
39. Removable Metal Plates for Optional
Ventilating Hood Grease Filters.
8
plug-in surface units—
Page 9
Your TouchControlPanel
.
e@
Q
9
o
?’/
.
0
A
:
?
1.
DISPLAY. Displays time of day, time or temperature during cooking functions (or power level
when Power Level Pad is touched.)
2.
POWER LEVEL. Touch this pad before entering
anotherpowerlevel numberif you want to
change from automatic Power Level 10 (HIGH)
forcookingorPowerLevel3 (LOW)for
defrosting.
3.
START. After all selections are made, touch this
pad to start oven.
4*
CLEAR/OFF.When touched,it shuts off the
oven and erases all settings (except time of day).
5.
HOLD/TIMER.This feature uses no microwave
energywhileit functionsas both a kitchen
timer or as a holding period betweendefrost
and time or temperature cooking. (See page 13.)
6.
CLOCK.Touch this pad to enter time of day or
check time of day while microwaving.To set
clock, first touch CLOCKpad and then enter
time of day. For example, if time is 1:30, touch
number pads 1, 3, and Oand 1:30 will appear in
display.RetouchCLOCKpad.To reset or
change time, simply repeat above process.
7.
NUMBERPADS. Touch thesepads to enter
cooking/defrostingtime, time of day, temperature, Power Level, Auto Roast Code or COOK
CODE’” digits.
8.
COOK CODE’M
cut methodfor enteringcookingtime,and
power level. (See page 16.)
9.
AUTOROAST.Insert Probe, touch this pad,
and desired number pad for Code to temperature cook meat with automaticpreset program.
(See page 14.)
10.
TIME COOK. Microwave for a preset amount of
time using automatic Power Level 10 (or change
power level after enteringcookingtime. See
page 10.)
11.
DEFROST.Gentle, generally uniform thawing at
automatic Power Level 3, (or change power level
after entering defrosting time. See
12.
TEMPCOOK.Use the temperatureprobe to
cookby using a presettemperature.Oven
shows temperatureuntil preset temperatureis
reached and then turns off. (See page 12.)
control. Use this pad as a short-
page 11.)
9
Page 10
~
Microwave Oven
CookingbyTime
The TIMECOOKfeatureallows
you to preset the cooking time.
The oven shuts off automatically.
Power Level 10 is automaticallyset
for timecooking,but you may
changethis for more flexibility.
See your Cookbook.
To become better acquaintedwith
TIME COOK function, make a cup
of coffeeby followingthe steps
below.
1!
,
Step 1: Fill a cup 2/3 full of water
and add 1 teaspoon of freeze dried
coffee. Use a cup that has no metal
decoration.Place cup in oven and
close door.
Step 3: Select your time. Touch
1, 2 and Ofor a minute and 20 seconds. 1:20 and signal light above
TIME COOK appear on display. If
anotherPowerLevelis desired
touchPOWERLEVELand the
number, although Power Level 10
(HIGH)is preferred for this cup of
. coffee.
Step4: TouchSTART.Time
counting down shows on display.
Step 5: Whentimeis up, oven
sounds and oven, light, and fan
shut off.
\
!
Step 2: Touch TIMECOOK.The
displayshows:0. Signallight
above TIME COOK flashes. Power
Level 10 is automaticallyset in
oven,but doesnot appearin
display.
Questions
and Answers
Q. I set my oven for the time called
for in the recipe but at the end of
the time allowed,my dish wasn’t
done. What happened?
A. Since house power varies due
to time or location,,many Time
Cook recipes give you a time range
to preventovercooking.Set the
oven for minimumtime, test the
food for doneness, and cook your
djsh a little longer, if necessary.
Q. I want to cook my dish on a
Power Level other than HIGH, what
do I need to do?
A. To changethe PowerLevel,
touch the POWER LEVEL pad after
enteringdesiredcookingtime.
Enter the desired number and then
touch START.
Q. Can I interruptmy Time Cook
function to check the food?
A. Yes. To resume cooking, simply
close the door and touch START.
NOTE:Microwavepower will not
come on until you are ready. You
must touch START for cooking to
begin.
Q. I touched the number pads and
selectedmy power level. When I
touched START, however, my oven
didn’t come on. Why not?
A. The TIME COOK pad must be
touched before setting the number
pads or else your oven will not begin cooking.
Q. I tried to change Power Level
but the display changedback to
cooking time. Why?
A. After touching Power Level pad
you only have 4 seconds to enter
the number.Try setting controls
again.
10
Page 11
~Microwave Oven ~
HowtoUseDefrost
The Defrost setting is designed for
even thawingnecessary for large
amounts of food and is one of the
most importantadvantagesof a
microwave oven.
ePower Level 3 is automatically
set for defrosting,but you may
change this for more flexibility.
● See yourCookbookfor the
complete defrosting chart.
To become better acquaintedwith
your Defrost function,defrost frozen pork chops by followingthe
steps below.
Step 1: Place packageof frozen
chops in the oven and close door.
Step 2: Touch DEFROST.Display
reads :0. Power Level 3 is automatically set in oven but does not
appear on readout.SignalLight
above DEF. flashes.
Step 3: Touch 8,0, and Ofor 8 minutes. 8:00 and signal light above
DEF. are displayed.If you wish to
change Power Level, touch Power
Level pad and then new number.
Step 4: Touch START. Time counts
down on display. When cycleis
completed,the oven signals and
automaticallyshuts off.
Step 5: Turn package over, close
door and repeat Steps 2, 3 and 4.
Step 6: When oven signalsand
shuts off, remove package and separate chops to finish defrosting.
DefrostingTips
● Foods frozen in paper or
plastic can be defrosted in the
package.
● For even defrosting, many
foods need to be broken up or
separated part of the way through
the defrosting time.
● Homemadedinners can be
frozen in shallow foil trays and
heated for later use. (Do not heat
on metal shelf). Select foods
which microwave well.
● Pre-packagedfrozen dinners
can be defrosted and microwave
cooked, but foil tray must be
returned to box before cooking
on metal shelf.
● Check your Cookbook for
other defrosting tips.
Questions
and Answers
Q. When I press START,I hear a
dull thumping noise. What is it?
A. This sound is normal. It is letting
you know the ovenis using a
Power Level lower than HIGH.
Q. Can I Defrost small items in a
hurry?
A. Yes, but they will need more
frequent attention than usual. Raise
the Power Level after entering the
time by touchingPOWER LEVEL
and 7 or 10. Power Level 7 cuts the
time about in %; Power Level 10
cuts the time to approximately
During either,rotate or stir food
frequently.
‘/3.
Q. Can I open the door during DEFROST to check on the progress
of my food?
A. Yes. You may open the door at
any time during microwaving.To
resume defrosting, close the door
and press START.
Q. Why don’t the defrosting times
in the Cookbook seem right for my
food?
A. Cookbooktimes are average.
Defrosting time can vary according
to the temperaturein your freezer.
Set your oven for the timein-
dicated in your Cookbook.If your
food is still not completely thawed
at the end of that time, re-set your
ovenandadjustthetimeac-
cordingly.
11
Q. Can ! select a Power Level other
than automaticPower Level 3 for
defrosting?
A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefreedefrosting,PowerLevel 3 is suggested.Checkthe chartin the
Cookbookfor specific times and
Power Levels.
Page 12
CookingbyTemperature
For many foods, internaltemperatureis the best
test of doneness.
Roasts or poultry are cooked to your preference
when temperaturecooking.Heating or reheating
foods accuratelyto a servingtemperatureyou
desire is simple and easy.
TEMP COOK takes the guesswork out of cooking
because the oven shuts off automaticallywhen the
food is done.
The Temperature Probe
The temperatureprobe is a food thermometerthat
gauges the internal temperatureof your food; it
must be used when using TEMP COOK or AUTO
ROAST. Follow the directions for use and insertion
on page 14.
SENSOR
HANDLE
How to Temp Cook a Rolled Beef Rib Roast to Medium
Step 1: Insert temperatureprobe
as directedin Cookbookand at-
tach probe securelyin oven wail.
Close the door.
WmR
h
Step 2: Touch TEMP
readout display shows Oand signal
above TEMP COOK flashes.
light
COOK. The
~ynn
lLh-
Step 3: Touch 1, 3, 0 or 130°.130
shows on display. Power Level 10
is automaticallyset in oven but
does not appear on readout.
~\
Step 4: Touch POWER LEVEL pad.
Touch 5 for MEDIUMpower. P-5
Step 6: When 130° is reached, the
oven will sound and automatically
shut off. Remove probe and food
from the oven.
‘z=\*
Cooking Tips
o Use a lower power level setting;
it willheatmoreevenlyeven
though requiring more time.
● Be sure frozen food has been
completely defrosted before inserting probe. Probe may break off if
used in frozen foods.
● Alwaysinsertprobeinto the
center of meaty areas; take care
not to touch the fat or the bone.
● Insert probe as horizontallyas
possible into foods as directedin
the recipes. Make sure the handle
does not touch the food.
● Use the clip to keep the probe
in place while heating.
● Coverfoodsas directedin
Cookbook for moisture control and
quick, even heating.
CLIP
Questions
and Answers
Q. Are thereany foodsI can’t
TEMP COOK?
A. Yes. Delicate butter icings, ice
cream, frozen whippedtoppings,
etc., soften rapidly at warm temperatures.Batters and doughsas
well as frozen foods are alsq difficult to cookpreciselywith the
probe. It is best to TIMECOOK
these foods.
Q. After I followed the steps and
touched START, a signal sounded
and oven did not start. What is
wrong?
A. If you set the temperatureeither
below 80° or greater than 199° the
oven will not start. To re-enter,
touch CLEAR/OFFpad and begin
steps again.
Q. Oven soundedand would not
start althoughI entered the temperature correctly. What is wrong?
A. If you have not securely seated
the end of the probeinto the
receptaclein the oven wall, if you
touch TEMP COOK and have for-
gotten to use the probe or if the
actual food temperatureis higher
12
than set temperature,oven will
sound and not start.
Q. Can I leave my probe in the
oven if.it’s not inserted in the food?
A. No. If the probe is left inside the
oven, touching the oven wall, and
not inserted in food, you may dam-
age the oven.
Q. How do I know what temperature to set?
A. Your Cookbookcontainssec-
tions on all types of foods showing
the temperaturesneeded to cook
the foods to differentdegrees of
doneness.For reheating,refer to
ReheatingChartsin the front
of theCookbookfor specific
temperatures.
Page 13
~1Microwave oven 1~
L
c
HowtoUsetheHold/Timer
Your HOLD/TIMER,which oper-
ates withoutmicrowaveenergy,
has three timing functions.
It operatesas a Minute Timer, it
can be set to delay cooking or may
be used as a hold setting after de-
frosting. Hold/Timercan be set up
to 99 minutes.
Step 1: Touch HOLD/TIMERpad.
The display shows :0. Signal light
above HOLD/TIMERflashes.
Step 2: Select the amount of time
you desire. Touch the appropriate
number pads. If, for example, you
are timing a three minute phone
call, touch 3, 0, and O. The display
shows 3:00.
Step 3: Touch START. The readout
display shows the time as it counts
down.
Step 4: When time is up, a signal
sounds and the timer turns off.
TheHOLD/TIMERcan alsobe
used to program “standing time”
between microwave cooking ?unc-
tions. The time can range from one
second to 99 minutes and 99 seconds. A HOLD, or “standing”time
may be found in some of your own
recipes or Cookbook.
To set the oven to delay cooking
up to 99 minutes follow Steps 1
and 2 to enter hold time, then set
TimeCookand time, or Temp
Cookand
before pressing
holdingbeforetemperature
cooking, be sure probe is in food
before pressing START.
temperaturedesired
START.When
How to Defrost–Hold/Time–TimeCook
To help you become acquainted with the HOLD/TIMERfeature as used with Time Cook or Temp Cook follow
steps below to defrost a frozen casserole for 15 minutes, then hold 10 minutes and then cook 25 minutes. If using
Temp Cook after Hold/Timer,be sure to insert probe correctly as shown on page 14.
Step 1: Remove casserole from the
freezer and place in oven. Touch
the DEFROSTpad. The readout
panel shows:0 and signal light
above DEF. flashes.
LpNIII
Step 2: Touch1, 5, 0 and O for
defrostingtime. 15:00 appears on
display panel. (Defrostingis auto-
matically set on Power Level 3 but
canbe changedby touching
POWER LEVELpa~ and the new
Power Level.)
Questions
and Answers
Q. What will happen if I accidentally reverse the instructions?
A. If you accidentallyreverse the
sequence of programminginstructions,yourovenautomatically
rearranges your program. Defrosting always comes first, then hold,
and then the cooking function.
Q. I programmedmy oven for a
specific defrostingtime but it defrostedlongerthannecessary.
What happened?
A. When instructions conflict, the
oven carries out the last instruction. You may have set the oven to
Defrost for 4 minutes, Hold/Time
for 2 minutes, and then Defrost for
6 minutes.In this case, the oven
would Defrost for 6 minutes and
Hold/Timefor 2 minutes.
Lm-
Step 5: Touchtfie TIMECOOK
pad. This displayshows .:0 and
signallight aboveTIMECOOK
flashes.
Step 6: Touch2, 5, 0 and O for
twenty-fiveminutesof cooking
time. 25:00 appears on display.
Step 7: Touch START. 15:00 count-
ing downshows on display.As
each function is automaticallyperformed oven display shows entered
informationand light above that
function comes on. While cooking,
you may touch appropriatepad to
recall times you set.
Q. Can I Defrost-Holdonly on my
oven?
A. Yes, for foods you don’t want
to cook,like frozenfruit, frozen
whippedtopping,etc.—referto
Cookbook.
NOTE: Ailow foods to remain at
room temperatureonly as long as
safe. Times will vary.
..-
13
Page 14
~!Microwave Oven
1
AutomaticRoasting
~
I
Auto Roast uses the temperatureprobe to cook to
thedesiredservingtemperature.Unlike
Cook, which uses a single power level, Auto Roast
is designed to use up to 3 power settings which
automaticallyswitch during roasting, for even and
tender cooking results without overcooking.on preparingroasts for microwavingis in your
Temp
Just as in conventionalroasting, only tender roasts
should be Auto Roasted until specified internal tem-
peratures are reached. Less tender roasts should be
microwavedby time, accordingto the Cookbook
which comes with your oven. completeinformation
Cookbook.
Preparing Roasts for Auto Roasting
Place tender beef roasts on trivet in
microwave safe dish. Insert probe
horizontally into center meaty area
not touchingbone or fat. Cover
with wax paper.
Poultry, pork or ham roasts need
no trivet. Add % cup water to roast
dish, cover with plastic wrap. (For
‘cookingbag method,see cook-
book.)Insertprobe’ into center
meaty area.
Place meat in oven with probe to
the right. Insert cable end of probe
firmly into receptacle on oven wall.
How to Auto Roast Be&fto Medium
1. Touch AUTO ROAST Pad. Cooking signal light
over Code flashes. Touch numberpad 3. Touch
START.
3. Oven monitorsinternal temperature,automati-
cally switchingto lower poweras meat’s tem-
peraturerises. This helps prevent tougheningor
overcooking.
14
Page 15
Auto Roast Chart
. Use containers and coverings as directed at left. Place probe correctly in roast before cooking.
● RecommendedCodes are also shown on Auto Roast Chart on the control panel.
● Beef tenderloin roast, because of its small size, should be turned over after 90° has been reached.
Beef
Tender Roast
Rare
Medium
Well
Meatloaf
(loaf or round)
Pork
Loin Roast
Precooked Ham
Poultry
Whole Chicken
(3 lb.)
Whole Turkey
(Up tO 12 Ibs.)
(Insert probe into meatiest area of inner thigh from below end and parallel to leg.)
Turkey Breast
(Insert probe horizontallyinto meatiest area.)
*Recommendedstanding time before serving.
2125°
3
4
4
4170”18-2020
1
5190°
5190°
4
140°
170°
170°15-205-1o
115°
170°
12-14
14-1610-15
17-18
17-195-1o
13-15
13-15
13-1520
5-1o
30
20
20
Questions
and Answers
Q. Are there any particular trivets
that work better than others?
A. Yes,flat glass trivets such as lids
or dish covers generally give more
even cookingresults than plastic
trivets.Also,ceramicridgebottomedroasting dishes usually
work well. Plastic trivets generally
requiremeat to be turnedover
more frequentlybecause the grid
design and legs allow the bottom
of the meat to stay cooleras it
cooks, than glass trivets do.
Q. Why was my roast not fully
cooked even though the temperature on the readoutwas correct
and Auto Roast completed?
A. When cooking with Auto Roast,
the temperatureprobemust be
inserted properly as fully described
in the Cookbook.Check to make
sure the probe hasn’t slipped or
changed position.
15
Q. Is it necessary to always cover
foods during Auto Roast?
A. No, but a loose coveringhelps
prevent spattering and hold mois-
ture in food.
Page 16
HowtoUseCookCodeTMControl
TheCookCode’”
method for entering time and the Power Level on
your microwave oven. Cooking Codes are only used
for recipes which need little or no attention,and
which require no change of power level during cooking. Recipes which require additionalingredients,
attentionor changein power level duringmicrowaving should be cooked in the usual manner. Also,
recipes with cooking time of less than one minute or
more than 99 minutes can not use Cooking Codes.
To understandthe Cook Code control, it is important to know what the numbers mean and what the
sequenceis. The first and second numbers, if setting a 3 digit Cooking Code, indicate the amount of
time you desire; the last control entry numberis
always the Power Level. For example,125 means
12 minutes at Power Level 5. NOTE: Your oven can
only be programmedto 99 minutes when using the
Cook Code control and the highest Power Level is
10 which is representedby “O”. When settinga
2 digit Cook Code control entry, the first is time, the
secondis powerlevel. For example,50 means
5 minutes at Power Level 10.
controlprovidesa short-cut
COOKINGCODE
I%r Example
2-Digit
On the followingpage is shown many frequently
prepared foods and their codes. It’s easy, though,
to make CookingCodes for many other recipes.
Just select one or two digits representingthe length
of cooking time desired,and a final digit for the
Power Level required. The Cooking Codes given on
the chart are for the minimum time needed, to avoid
overcookingwhich can dry out food and make it
tasteless and tough. If you feel that more cooking is
needed, add additionaltime by changing the first
digit of the Code. You cannot add seconds to the
cycle time—CookingCodes are for whole minutes
only. If your recipe calls for Power Level changes or
different amounts of time needed between addition
of ingredients,you may set one Cooking Code for
the first part of the recipe, then after completion,set
another CookingCode for that period of time and
Power Level.
Rememberthat CookingCodesare for microwaving by time only. If you are microwavingby
temperature,you must use the Temp Cook or Auto
Roast function.
COOKINGCODE
3-Oigit
50
Time-in
Minutes
%?
Power LevelTimeinPower Level
High (10)
R
Minutes
Med (5)
How to Set Cook Code’” Control
Programmingyour oven for Cook Code~ Control operation is easy. Follow the simple steps below.
STEP 1: TouchCOOKCODE.
Signal light above Code flashes.
STEP 2: Enter the proper code
into Cook Code control. For example, a recipe calling for 12 minutes
cookingtime at Power Level 10
would be 120. 120 appears on the
display panel.
STEP3: TouchSTART.Signai
light above TIME COOK shows as
well as time countingdownon
display.
lfi
Page 17
CookCode’”ControlGuide
Detach and Tape to Inside Cabinet Door or Other ProminentPlace
The Cook Code’” control feature gives you an easy
automatic way to accurately set microwave time for
foodsrequiringonlyone powerlevel and little
attentionduringcooking.The Chart below shows
frequentlypreparedfoodsandthesuggested
CookingCodesto use with each.For specific
informationon stirring,turning or rotating,check
the MicrowaveGuide and Cookbookwhich comes
with your microwaveoven. Always use microwave-
—
—
safe containersand microwavetechniquesas described in the Cookbook.
To set CookingCodesfor many other foods or
recipes refer to page 14 in the Use and Care Book.
Cook CodeTM control codes given are for minimum
time. Check and add time if necessary to complete
cooking.
Appetizers (Warming)
Dip (Cream Cheese)
% cup
1 cup
Dips (Sour Cream)
% cup
1 cup
Pastry Bites (Reheating)
2 Servings
4 Servings
Breads and Desserts
Apples
(2)
Bran Muffins
(5-6)
Brownies (Mix)
Cakes (Mix)
(16 cup fluted mold)
Cheese Bread, Yeast
(1 loaf)
Chocolate Chip Bars
Pudding Mix ( 3 oz. pkg.)
110
105
Beverages
Coffee, Soup
(1 cup)
Milk Based
(1 cup)
Frozen Foods (Defrost)
Note: Timesgiven beloware for entiredefrost
cycle. Usually food must be rotated, broken up or
turned over while defrosting.Check Cookbookfor
specific information.
Cake, Whole Iced
Chicken, Cut-Up
(2%-3% tbs.)
Dessert Topping, Whipped
Doughnuts or PastrfQs
(1 to 3)
Fish Fillets
(1 lb.)
Hamburgers
(2 Ibs.)
Pie, Fruit Filling
(Whole)
Roast
(4-5 Ibs.)
Steak or Chops
(2 Ibs.)
23
143
23
13
83
123
83
283
103
40
37
60
50
60
10
28
25
45
23
43
10
20
Meats/MainDishes
Bacon
2 Slices
4 Slices
Chicken
8-10 pieces
2 pieces
4 pieces
Chuck Roast
(3 Ibs.)
Eggs, Baked
2 Eggs
Eggs, Scrambled
2 Eggs
Entrees, Frozen
8
OZ.
16 OZ.
2 tbs.
Fish Fillets
(1 lb.)
Franks (in bun)
2
4
Meat Loaf
(1% Ibs.)
Sausage (Raw)
4 Patties (% lb.)
4 Links
Swiss Steak
(2 Ibs.)
Frozen TV Dinner
(12 oz.)
Vegetables (Fresh)
Beans, Green
(1 lb.)
Broccoli
(1%-1% tbs.)
Spears
cut
Cauliflower,Head
Corn on Cob
(4)
Potatoes
(4)
Squash
(1 lb.)
Zucchini
(1 lb.)
Vegetables (Frozen)
OZ. pkg.
10
28
48
200
50
100
665
27
20
50
120
200
80
10
30
170
40
20
705
70
150
157
120
137
120
120
100
100
70
17
Page 18
PAGE 18 IS TEMPORARILYMISSING.5/31/97
Page 19
=<-4
~.
1
~.,
SurfaceCooking
Your range top is designed to give you the flexibility
of boiling,steaming,sauteing,browning,frying,
canning, or pressure cooking. It heats through the
~A
4\
metal coils of four Calrod’ units thus giving the correct amount of energy for each setting you choose.
How to Set the Controls
You must push the knob in only
when it is set at OFF; this is to prevent you from turning the knob on
accidentally.When the knob is in
any other position, you can turn it
without pushing it in. You will feel it
pop out when you turn it to OFF.
Step 1: Push in control knob.
SPECIALNOTE:Youmay find
foods you boil on the surface units
causingcondensationto gather
under the upper microwaveoven.
This is especiallytrue ~of foods
boiled with water or naturally high
in moisture.
Steam condensationwill not harm
yourrange.
minimize condensationby:
However,youmay
Cooking Tips
The lowest setting is between OFF
and WARM. At the HI setting, you
will feel the knob lightly click into
place.
In a quiet kitchen, you may hear
slight“popping”soundsduring
cooking,indicatingheat settings
are being maintained.
Step 2: Turn the knob in either di-
rectionto the heatsettingyou
want.
Coveringpots and pans with
lids, especiallywhencooking
highmoisturefoodson the
range top.
Selectinga surface unit at the
front of the range for boiling
foods.
Container Tips
. Pots and pans should be flat on
the bottom and match the size of
the surface units. Large containers
should be on large units and small
ones on small units.
. it is importantthat pans fit the
units you are using. A pan that
extendsmore than one inch beyond the edge of the trim ring may
reachtemperaturesthatcould
eventually harm cooktop surfaces
around units.
● Center pots and pans on a sur-
face unit whichclosely matches
the bottom of the utensil in size.
● Containersof various materials
may require different heat settings
andlorcookingtime. Checkthe
manufacturer’sinstructionbefore
using.
● Special cooking equipment with-
out flat bottoms, such as the orien-
.
tal wok, are not recommendedand
could shorten the life of the surface unit and/orrange top since
highheattemperatu-resarerequired in this type cooking.
Wrong
~AA
Concave80v0mf40.naee Botlom
Right
){
Wrong
Right
\
J
NOT OVER .
~
7
. Keep range and ventilating hood
free from grease accumulation.
. Whencookingis almost completed, use the retained heat to finish cooking. Turn the knob to OFF
and leave the cookingutensil in
place.Whensurfaceunithas
cooled, remove the utensil and the
cooked food.
. To preventcertainfoods from
foaming,adda tablespoonof
cookingoil to the waterbefore
cooking.
. Neverleavefoodunattended
when you are cookingat HI or
MED HI settings. Boilovers cause
smoking and grease spillover may
catch fire.
19
. When canning foods, be sure to
check manufacturer’sinstructions
and recipes. Be sure canner is flat-
bottomedand fits securelyover
center of Calrod Runit.
● Make sure Calrod’ plug-in unit is
securely plugged in and seated on
ring/panproperly for even heating
results.
Page 20
HomeCanningTips
Canning should be done on cooktop only.
In surface cooking of foods other than canning, the
use of large-diameterutensils(extendingmore
thanl-inchbeyondedge of trimring)is not
recommended.However, when canning with waterbath or pressure canner,large-diameterutensils
may be used. This is because boiling water temperatures (even under pressure)are not harmful to
cooktop surfaces surroundingheating unit.
HOWEVER,DO NOT USE LARGE DIAMETERCANNERS OR OTHERLARGE DIAMETERUTENSILS
FOR FRYING OR BOILINGFOODS OTHER THAN
WATER.Most syrup or sauce mixtures—andall
types of frying-cookat temperaturesmuch higher
than boiling water. Such temperaturescould eventually harm cooktop surfaces surroundingheating
units.
Observe Mowing
Points in Canning:
1. Bring water to boil on HIGH heat, then after boil-
ing has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit).
2. Be sure canner fits over center of surface unit. If
your model surface section does not allow canner
to be centeredon surfaceunit,use smallerdiameter containers for good canning results.
3. Flat-bottomedcanners give best canning results.
Be sure bottom of canner is flat or slight indenta-
tion fits snuglyover surfaceunit. Cannerswith
flanged or rippled bottoms (often found in enamelware) are not recommended.
RIGHT
4. Whencanning,
sources.Reliablerecipes are availablefrom the
manufacturerof your canner;manufacturersof
glass jars for canning; such as Ball and Kerr; and,
the United States Departmentof Agriculture Extension Service.
5. Remember,in following the recipes, canning is a
process that generates large amounts of steam. Be
careful while canning to prevent burns from steam
or heat.
NOTE: If your surface section is being operated on
low power (voltage), canning may take longer than
expected,even though directionshave been carefully followed. The process may be improved by: (1)
using a pressure canner, and (2) for fastest heating
of large water quantities, begin with HOT tap water.
userecipesfromreputable
WRONG
Questions
and Answers
Q. HOW canmyMinuteTimer
make my surface cooking easier?
A. Your MinuteTimerwillhelp
time TOTAL cooking which includes
time to boil food and change tem-
peratures.Do not judge cooking
time by visible steam only. Food
will cook in covered utensils even
though you can’t see any steam.
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use utensils de-
signed for canning purposes. Check
the manufacturer’s instructions and
recipes for preservingfoods. Be
sure canneris flat-bottomedand
fits over the center of your Calrod *
unit. Since canning generates large
amountsof steam, be careful to
prevent burns from steam or heat.
Canningshould only be done on
surface units.
Q. CanIusespecialcooking
equipmentlike an oriental wok, on
any surface units?
A. Utensilswithoutflat surfaces
are not recommended.The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommendedin
the Cleaning Chart.
Q. Why is the porcelainfinish on
my containers coming off?
A. If you set your. Calrod~units
higher than required for the container material,and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, too high of heat for long
periods and small amounts of dry
food may damage the finish.
Q. Why am I not getting the heat I
need from my units even though I
have the knobs on the right setting?
A. After turningsurfaceunit off
and making sure it is cool, check
to makesure that yourplug-in
units are securelyfastenedinto
the surface connection.
Q. Why do my utensils tilt when I
place them on the surface unit?
A. Make sure that the “feet” on
yourCalrod@unitsaresitting
tightly in the range top indentation
and the trim ring is flat on the range
surface. Possibly your plug-in unit
is not plugged into unit properly.
20
Page 21
UsingYourConventionalOven
Your oven is designed to give you the best results in
baking, broiling, and roasting when used as recommended. Before using your oven, look at the directions for setting and using all of the controls and
timer.
Oven Light
Light comes on automatically when door is operied
or use switch on window door to turn it on when
door is closed.
Oven Shelves
When the shelves are correctly placed on shelf sup-
ports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and pull forward with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stop-
Iocks resting on shelf supports and push toward
rear of oven until it falls intQ correct position under
shelf support.
How to Set Your Oven for Baking
(Also see Baking Chart, page 28.)
Step 1: Piace sheif on embossed
sheif support “B” or as indicated
on Baking Chart, page 28.
Step 2. After making sure that the
oven door is ciosed~turn the Oven
Set Knob to BAKE. -Oven “On”
Light comes on and remains on as
iong as Oven Set Knob is on BAKE.
Step 3: Turn Oven Temp Knob to
the temperaturecaiied for in rec-
ipe. oven Cyciing Light comes on
and remains on untii preset oven
temperatureis reached.it reap-
pears each time oven temperature
drops beiow preset temperature.
Step 4: You may set your Minute
Timer to the desired cooking time as
indicatedin your recipe. -if your
cooking time is ionger than sixty
minutes,MinuteTimermust be
reset.
Mostfoodscooksatisfactorily
withoutpreheating.if preheating
is required, put your dish promptiy
in the oven afterOven Cyciing
Light goes out.
Step 5: Piace food inside the oven.
Make sure at ieast 1“ of space is
left between the cooking container
and the oven waii for proper heat
circulation. Ciose the oven door.
NOTE: Avoid openingyour oven
door frequently.This couid cause
undesirable resuits in your baking.
C)niy check foods at the minimum
time of the recipe.Thencook
ionger if necessary.
Step 6: When the BAKE cycie is
compiete,turn off heat.When
cooking food for the first time in
your oven, use the time on your rec-
ipe as a guide. Be sure foods are
done before removing from oven.
How to Set Your Oven
for Time Bake
Your AutomaticOven Timer controis your .Ti ME BAKEfeature.
When you TIME BAKE, your oven
can be preset to start and stop
AutomaticOven Timer,
MinuteTimer
Oven Timer Controls are designed to automatically
start and stop certain oven functions(TIME BAKE
or CLEAN). Dials are timed by a special Clock with
index marks (denotingnumerais)and hands. (For
iocation see page 8.) TO SET THiS CLOCK, push in
the center knob of Minute Timer and turn the Ciock
hands to correct time, then iet knob out. TO SET
MiNUTETiMER,turn knob to desiredminutes.
(Knob must be out to set Minute Timer.)Minute
Timer wiii buzz when time has finished and must be
turned off manuaily.
Use the Microwave Oven Ciock for easy reference
to time of day.
automaticallyif you are not home.
Step 1: Be sure the oven Clock
shows correcttime of day since
Ciock controisthe Oven Timers.
Startdiai pointermust indicate
same time of day as on Ciock. if
you want the oven to turn on at a
iater time, set that time by pushing
in knobon Startdiai and turn
pointer to time that you want oven
to start. (There’sno need to set
Start diai when starting time is the
present time of day.)
Step 2: To determineStop time,
add the food’scookingtime to
time set on Start diai. Push in knob
on Stop dial and turn pointer to
time oven is to turn off.
Step 3:Turn Oven Set Knob to TiME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
iater.
Step 4: Turn Oven Temp Knob to
temperaturesetting. Oven Cyciing
Light comes on even though heat
is not on in the oven if a iater start
time is used. Your oven automatically turns on and off at the times
you set.
Step5: Removefoodand turn
Oven Set Knob to OFF.
21
Page 22
How to Set Your Oven for Broiling
(Also see Broiling Chart, page 29.)
Step1: Placethe meaton the
broiler rack in the broiler pan: Ai-
ways use the rack so fat drips into
he broiler pan.
Step 2: Position Oven Shelf as indicated on Broiling Chart, page 29.
Step 3: Turn the Oven Set Knob
and Oven Temp Knob to BROIL.
Both Oven Indicator Lights come on.
Step4: Leaveovendoorfijar
about 3 inches (exceptchicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. Dur-
ing cooking,turn the foodonly
once.
Step 5: Turn OvenSet Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
coolduringthe mealfor easy
cleaning.
Cooking Tips
Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
For all weights of chicken, broil
with door closed.
Placing food closer to the top
of the oven increases smoking,
spattering,
on the meat and the possibility
of food fat catching on fire. Alwayskeeprack 3-5inches
from the broiling unit.
exteriorbrowning
How to Set Your Oven for Roasting
(A/so see Roasting Chart, page 30.)
Step 1: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came
with youroven.Thishelps the
meat to baste itself.
Step 2: Use shelf position “A” or
“B”;
or theoneindicatedon
RoastingChart,page30. Place
Oven Shelf on correct embossed
shelf support. For very tall roasts,
remove second oven shelf.
..—.
Step 3: Turn the Oven Temp Knob
to 325°.(The exceptionis small
poultry which is roasted at 375°.)
Step 4: Close the oven door and
turn the Oven Set Knob to BAKE.
Oven “On”Light comes on and
stays on until Oven Set Knob +s
turned to OFF. Oven Cycling Light
comeson and remainson until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step 6: Turn off the heat when the
roasting cycle is complete.
Cooking Tips
Be sure meat is cooked to your
●
satisfaction.
tinueto cookslightlywhile
standingafterbeingremoved
from the oven. This should be
taken into considerationwhen
determining your cooking time.
●
Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
●
Youmaycookfrozenmeat
roasts withoutthawing.However,you
cooking time. For large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
To slow down surface browning
●
on turkeys, you can use a foil
“tent”.Thetent-shapedfoil
should be laid loosely over the
poultry so the heat can circulate
under the foil.
Most frozenpoultry should be
●
thawedbeforecooking to ensure it is done evenly. Some,
however,can be cookedsuccessfullywithoutthawing.
Checkthe packer’slabelfor
specific directions.
Most meats con-
mustallowmore
22
Page 23
SeIf-CleaningYour ConventionalOven
If done properly, it will take only a few moments to
start the self-cleaning cycle on your range. After setting your range to self-clean, a high heat temperature removes the soil in the oven cavity. The dirt will
then disappear by turning into an ash waste or evaporating into an odorless and colorless vapor. When
the cycle is complete, allow your range to cool.
STEP1: Removeail cookware
and food as well as heavy soil
depositsfromtheoven.Clean
spatters or spills around the oven
door,rectangularflanges,and
gasket. Then close the door. (Oven
shelves may be left in oven. Note:
Shelvesmay becomegray after
several cleanings.)
—
i
pq
;4_...-
--/
31-. ‘-u ---%-
-w.;’
..
I,-”--’” -”:.
--...
-e
~.
-,..
-_
-q. . .
I
STEP3: Push and hold Latch
Release Button while sliding the
Latch to CLEAN.
RecommendedCleaning Time:
Moderate soil (thin spills and light spatter)-2 hours
Heavy soil (heavy greasy spills and spatter)-3 hours
NOTE: A slight odor may be detectedespeciallyduring the first
few cleanings. Do not be alarmed.
Thisis normalduringtheselfcleaning cycle.
Whencleaningtemperatureis
reached, Lock Light comes on and
doorcannotbe unlatcheduntil
Lock Light goes off.
STEP5: When Lock Light goes
off, push and hold the Latch Re-
lease Button while sliding Latch to
OPEN.
“-”F
+7--U’;
/
IP
.... . . . . . ---
F
Ill
\[
STEP2: Turn OYen Set Knob
and Oven Temp Knob clockwise to
CLEAN. The control will snap into
final position when the CLEAN position is reached.
Questions
and Answers
Q. What should I do if excessive
smoking occurs during cleaning?
A. This is causedby excessive
grease and you should switch the
Oven Set Knob to OFF. Open windows and doorsto rid room of
smoke. Allow the oven to COOI for
at /east mehourbefore opening
the door.Wipeup the excess
grease and reset the clean cycle.
\
STEP4: SetTheAutomatic
Oven Time~
● Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
the number of hours needed for
cleaning to th’e present time of
day.
● Cleaning Indicator Lights come
on whenall stepsareset
properly.
● If you wishto clean at a later
time set Start Dial to that time.
Q. Why did the Lock Light come
on when I first set the oven for
CLEAN?
A. LockLight glowingindicates
that oven is too hot. Turn Oven Set
Knob to OFF and open Oven Door
to cool the internal cavity. After a
short period of time, reset controls
for cleaning.
Q. My oven shelves have become
gray after several cleanings. Is this
normal?
A. Yes. After many cleanings, the
shelves may lose some luster and
discolor to a depp gray color.
STEP 6: Turn Oven Set Knob to
OFF.
Q. Why do ! have ash left in my
oven after cleaning?
A. Some types of soil will leave a
deposit which is ash. It can be re-
moved with a damp sponge or cloth.
Q. Why is there still some black
soil left after cleaning?
A. You did not time the oven to
cleanlong enough.This deposit
will be removed in later cleanings.
Q. If my oven clock is not working
can I still self-clean my oven?
A. No. Your Automatic Oven Timer
uses the oven clock to help start
and stop your self-cleaningcycle.
Page 24
Care and Cleaningof Your CookingCenter
Proper care and cleaning are
important so your Cooking Center
will give you efficient and satisfac-OF YOUR MICROWAVE OVEN.
tory sewice. Follow these directions
carefully in caring for it to help
assure safe and proper
maintenance.
BE SURE ELECTRIC POWER IS
OFF BEFORE CLEANINGANY
PART OF YOUR COOKING
CENTER.
ControlPanels
Don’t use sharp-edged utensils
around the control panels. They
might damage it.
Clean the panels with a lightly
dampened cloth. DO NOT USE
cleaning sprays or large amounts
of soap and water. These can
cause problems with the controi
mechanisms.
TemperatureProbe
The probe is sturdy, but care
should be taken in handling it. Do
not twist it.Avoid dropping it. Clean
it as soon as possible after use.
Wipe it with a sudsy cloth, then rub
metal parts with a plastic scouring
pad if necessary. Rinse and dry.
DO NOT wash the probe in an
automatic dishwasher.
AluminumFoil on Shelves—
why you shouldn’tuse it
DO NOT place a sheet of aluminum
foil on any shelf in either your microwave or conventional oven. If you
do, your foods may not cook prop-
erly. The oven finish may be damaged. And there may be an increase
in heat on the outside surfaces of
the oven.
Oven Lamp
The oven lamp bulb is long-lasting.
Only a qualified setvice technician
should replace it.
DOUBLE DUTYM
Shelf Accessory
Your shelf accessory is designed
for use in a microwave oven only;
do not use in a conventional oven.
Do not use a browning dish with
the shelf.
Clean shelf with mild soap and
water or in the dishwasher.
Precautionsfor Use of Metal
Use metal only as directed in the
Cookbook. Metal trays no more
than 3/4” deep may be used for TV
dinners, and the metal temperature
probe is designed for microwave
oven use. Always keep metal at
least one inch away from sides
of oven.
Cleaning—Outside
Clean the outside of your microwave
oven with soap and water, then
rinse and dry. The outer pane of the
window is glass. Wipe it clean with
a damp towel. Chrome is best
wiped with a damp cloth and then
with a dry towel.
Cleaning—Inside
Keep it clean and sweet-smelling.
Opening the oven door a few min-
utes after cooking helps air out the
inside. 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, floor and antenna
cover. 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 cioth. Remove
greasy spatters with a sudsy cioth,
then rinse and dry.
NEVER USE A COMMERCIAL
OVEN CLEANER ON ANY PART
Wipe up spatters on the glass on
the inside of the door daily. Wash
glass, when it’s soiled, with a minimum of sudsy, warm water. Rinse
thoroughly and dry.
Wipe metal and plastic parts on the
inside of the door frequently. Use a
damp cloth to remove all soil. DO
NOT USE ABRASIVES, such as
cleaning powders or steel and
plastic pads. They may mar the
surface.
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.
Do not remove the plastic antenna
cover at the top of the oven (see
page 8). You will damage the oven
if you do.
Using a Brown ‘N Sear Dish? Use
Bar Keepers Friend@ Cleanser.
High heat generated on the bottom
of the Brown ‘N Sear Dish can
cause scorched appearing stains to
bake onto the oven floor if grease is
present. These may be removed
with Bar Keepers Friend@ Cleanser
by SerVaas Laboratories, Inc.
After using this cleaner, rinse and
dry thoroughly, following instruc-
tions on can. Do not use it on the
painted surfaces such as the walls—
it may scratch the paint.
Bar Keepers Friend@ Cleanser is
sold in many grocery, hardware and
department stores.
24
Page 25
Adjusting Oven Thermostat
When cooking a food for the first
time in your new oven, use time
given on recipe as a guide. Oven
thermostats, over a period of years,
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. Your new
oven has been set correctly at the
factory and is more apt to be accu-
rate than the oven which it replaced.
However, if you find that your foods
consistently brown too little or too
much, you may make a simple adjustment in the thermostat (Oven
Temp) knob,
PULL KNOB OFF OF SHAFT,
LOOK AT BACK OF KNOB AND
NOTE CURRENT SETTING,
BEFORE MAKING ANY
ADJUSTMENT.
Pull off knob. Hold knob skirt, or
tab, firmly in one hand so pointer is
at top. With other hand turn knob to
move pointer one notch in desired
direction, RAISE to increase,
LOWER to decrease.
● Return knob to the range by
matching the flat area of the knob
to the shaft.
. Recheck oven performance
before making an additional
adjustment.
Lamp Replacement
CAUTION: Before replacing your
oven lamp bulb, disconnect the
electric power for your Cooking
Center at the main fuse or circuit
breaker panel. Be sure to let the
lamp cover and bulb cool completely before removing or
replacing them.
-’Q
To remove:
. Take out 3 slotted screws as
shown in lamp diagram.
● Detach lamp cover and remove
bulb.
To replace
● Put in a new 40-watt appliance
bulb.
. install lamp cover. Replace 3
screws and tighten them, making
sure cover fits flush with oven wall.
● Reconnect electric power to the
Cooking Center.
Use of AluminumFoil in
Broiling
If you wish, you may line the broiler
pan with aluminum foil and cover
the rack with it for broiling. ALWAYS
BE SURE TO MOLD THE FOIL
THOROUGHLYTO THE BROILER
RACK AND SLIT THE FOIL TO
CONFORMWITH SLITS IN THE
RACK. Stopping fat and meat juices
from draining into the broiier pan
prevents the rack from serving its
purpose and MAY LET JUICES
BECOME HOT ENOUGH TO
CATCH FIRE.
/1
Oven Vent Duct
Oven is vented through a duct
located under the right rear
Calrod@ unit. To clean duct: remove
Calrod@ unit and drip pan/ring. Lift
out vent duct. In replacing, make
sure the duct opening is under the
opening in drip pan. Correct positioning is important to allow moisture and vapors to be released from
oven. Never cover the hole.
(continuednext page)
25
Page 26
Plug-InSurfaceUnits
Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, the plug-in surface
units are removable.
RECEPTACLE,
[
TERMINALS
I
MEDAILION
ICHROME-PLATED
SPIDER
DRIP~tWRING
/“
w
SPIOER
To replace:
. Place drip pan/ring in the surface
unit cavity found on top of the
range. Line
up the drip pan so the
unit receptacle can be seen.
● Insert the terminals of the plug-in
unit through the opening in the drip
pan/ring and into the receptacle.
● Guide the surface unit into place
so it fits evenly and locks snugly
into the receptacle or trim ring.
NOTE: If your range has separate
trim rings, the drip pan must be
under the trim ring.
Do not attempt to clean, adjust, or
in any way repair the plug-in receptacle. If liquid should spill and collect inside the receptacle, call for
service.
Removable Oven Door
TO REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lift door up and away from hinges.
TO REPLACE, grasp door at sides.
Line up door with hinges and push
door firmly into place.
To remove
● Be sure the control for the sur-
face unit is on OFF and the coils
are cool before removing the
Calrod@ unit.
● Raise the unit coil opposite the
receptacle. Lift about one inch
above the trim ring and pull away
from the receptacle.
● After removing the plug-in sur-
face unit, lift drip pan/ring to clean
under the unit.
To clean:
● Wipe around the edges of the
surface unit opening in the range
top. Clean the area below. Rinse all
washed areas with a damp cloth or
sponge.
26
Page 27
BroilingChart
1. Always use broiler pan and rack that comes with your oven. It
is designed to minimize smoking and spattering by trapp]ng
juices In the shielded lower part of the pan.
2. Oven door should be ajar for most foods: there is a special
position on door which holds door open correctly.
3. For steaks and chops, slash fat evenly around outside edges
of meat. To slash, cut crosswise through outer fat surface just to
the edge of the meat. Use tongs to turn meat over to prevent
piercing meat and loosing juices.
4. If desired, marinate meats or chicken before broiling. Or,
brush with barbecue sauce last 5 to 10 minutes only.-
Quantity
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
(6 to 8-02. each)
Fish
Ham S[ices
(precooked)
Pork chops
Well Done
Lamb chops
Medium
Well Done
Medium
Well Done
wieners and slmllar
precooked sausages.
bratwurst
and/or
Thickness
%-lb. (about 8
thin slices
l-lb. (4 patties)
% to %-in. thick
1 inch thick
(1-1’/2 Ibs.)
1%-in. thick
(2-2’/2 Ibs.)
1whole
(2 to 2%-lbs.),
split lengthwise
2-4 .sI[ces
1 pkg. (2)
2-spilt
2-4
l-lb. fillets % to
%+n. thick
I-In. thickB8
2 (% inch)
2 (l-In. thick)
about 1 lb.
2 (1 Inch)
about 10-12 oz.
2 (1% Inch)
about 1 lb.
l-lb. pkg. (10)
Shelf
Position
c
c
c
c
c.
c
c
c
A,
c
c
B
c55
c
0
c
c
c
B
c
First Side
Time, Min.
3%
7
7
9
13
10
15
25
35
1‘/2-2
3-4
13-16
10
13
8
10
10
17
6
5. When arranging food on pan, do not let fatty edges hang over
sides, which could soil oven with fat dripping.
6. Broiler does not need to be preheated. However, for very thin
foods or to increase browning, preheat if desired.
7. FrozenSteaks can be conventionallybroiled by posi-
t!onlng the oven shelf at next lowest shelf position and
Increasing cooking time given in this chart
8. If your range is connected to 208 Volts rare steaks may be
broiled by preheating the broil heater and positioning the oven
shelf one t)ositlon higher.
Second Side
Time, Min.
3%
4-5
7
9
13
7-8
14-16
20-25
10-15
‘/2
(Do not
turn
over)
8
10
13
4-7
“
Comments
Arrange in single layer.
Space evenly.
Up to 8 pathes take about same
time.
Steaks less than l-in. cook through
before browning. Pan frying is
recommended.
Slash fat.
Reduce times about 5-10 m!n. per
side for cut-up chicken. Brush each
side wdh melted butter. Broil with
skin side down first and bro~l with
door closed.
Space evenly. Place Engllsh muffins
cut-side-up and brush with butter, If
desired.
Cut through back of shell. Spread
open. Brush with me!ted butter
before and after half time.
Handle and turn very carefully.
Brush with lemon butter before and
during cooking If desired. Preheat
broiler to increase browning.
Increase times 5-10 mtn. per side
for I’/z-in. thick or home cured.
Slash fat.
Slash fat.
1’/2 times per side.
10
4-6
12-14
1-2
If desired, spilt sausages In half
lengthwise Into 5 to 6-in, pieces.
27
Page 28
BakingChart
1. Alumlnum pans conduct heat quickly. For most conventional
baking light shiny finishes generally give best results because
they prevent overbrowning in the time it takes for heat to cook
the center areas. Dull (satin-finish) bottom surfaces of pans are
recommendedfor cake pans and pie plates to be sure those
areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, generally absorb heat which may result in dry, crisp crusts. Reduce
Food
Bread
B[scults (’/2-ln. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muff Ins
Popovers
Quick Loaf Bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
roll
Jelly
Sponge
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer, Chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Pudd!ngs, Rice and
Custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry Shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Container
Shiny Cookie Sheet
Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-flnlsh 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 01 Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan ,
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Sh!ny Metal Pan with
Satin-flnlsh bottom
Shiny Metal Pan with
Satin-flnlsh bottom
Metal or Glass”Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal
Glass Custard Cups or
Casserole (set In pan of
hot water)
Glass Custard Cups or
Casserole
FOII Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-f!nlsh Metal
Glass or Satin-flnlsh Metal
Glass or Sat!n-fin!sh Metal
Set on Oven Shelf
Glass or Metal
Glass
Shelf
Position
B+
B, A
B
B
A, B
B
B
A. B
A, B
B, A
A
B
A
A, B
B
A. B
B
B
B
B, C
B. C
B, C
B. C
A, B. C
B
B
A
B. A
A, B
B
B
A. B, C
A. B, C
B
oven heat 25° if lighter crusts are desired. Preheat cast iron for
baking some foods for rapid browning when food is added.
3. Preheating the oven is not always necessary,
foods which cook longer than 30 or 40 minutes. For food with
short cooking times, preheatinggives best appearanceand
crispness.
4. Open the oven door to check food as little as possible to
prevent uneven heating and to save energy.
Oven
Temp.
c
400 °-475c
350°-4000
400°-450°
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375” -400”
325°-3500
325°-3500
350” -375°
275°-3000
350°-3750
350°-3750
350°
325°-3500
350”-400°
400°-4250
375°-4000
350°-4000
300°-350°
325°
400°-4250
325”-350°
400=-4250
400°-425°
450°
325” -400’
325” -375°
300’-350°
Time,
Min.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
25-35
10-20
5-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
60-90
30-60
30-75
Comments
Canned refrigerated b]scults take
2-4 min less time,
Preheat pan for crisp crust
Decrease about 5 min. for muffin
mix. Or bake at 450° for 25 mtn.,
then at 350° for 10-15 mln
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Two piece pan ISconvenient
Line pan with waxed paper
Paper liners produce more moist
crusts.
Use 300° and Shelf B for small or
Indlviduai cakes.
Bar cookies from mlx use same
time. Use Shelf C and Increase
temp. 25-50° for more browning.
Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes
Large pies use 400° and Increase
Ilme.
To quickly brown meringue use
400° for 8-10 mtn.
Custard fllllngs require lower temp..
longer time,
Increase time for large amount or
size
f2Spt2CiZilly for
Page 29
RoastingChart
1. Position oven shelf at B for small-size roasts (3 to 7 Ibs.) and
at A for larger roasts.
2. Place meat fat side up or poultry breast-side up on broiler
pan or other shallow pan with trivet. Do not cover. Do not stuff
poultry until just before roasting. Use meat probe, for more
accurate doneness. Control signals when food has reached set
temperature. (Do not place probe in stuffing.)
3. Remove fat and drippings as necessary. Baste as desired.
Oven
type
Temp.
Doneness
Meat
Tender cuts: nb, high quality
sirloin tip, rump or top round”
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or Iom”
Pork tom, rib or shoulder”
Ham, pre-cooked
Ham, raw
●For boneless rolled roasts over 6-m.
Pouwy
Chicken or Duck
Chicken pieces
Turkev
329
325°
325°
325°
325°
325”
:k, add 5 to 10 ml
325°
375°
325°“
Rare:
MedIUrn:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
~erlb. to times
Well Done:
Well Done:
Well Done:
4. standingtime recommended for roasts is 10 to 20 min. to
allow roast to firm up and make it easier to carve. It will rise
about 5° to 10° internal temperature; to compensate for temperature rise, if desired, remove roast from oven at 5“ to 10° less
than temperature on chart.
5. Frozen roasts can be conventionally roasted by adding 10
to 25 min. per pound “more time then given in chart for refrigerated. (1O min. per lb. for roasts under 5-!bs.) Defrost poultry
before roasting.
Approximate Roasting Time,
in Minutes Der Pound
3 to S4bs.6 to 8-lbs.
24-3018-22
30-35
35-4528-33
21-2520-23
25-3024-28
30-35
35-45
35-4530-40
10 reins. per lb. (any weight)
Under 104bs.10 to 154bs.
20-30
I above.
3 to 5-ibs.Over 54bs.
35-40
35-40
22-25
28-33
30-40
17-20
30-35
10to Is-lbs.Over 1Wbs.
20-25
15-20
Internal
Temp. OF
13&-14w
150°-160°
170°-185”
130”- 14m
150°-160”
17tY-185°
170’-18CT
17WI-1800
125°- 13(Y
160°
185° :lm
185°-lWY
In thigh:
185°-190”
29
Page 30
SurfaceCookingChart
Utensil Tips
1. Use mediumor heavy-weightcookingcontainers. Aluminumcontainersconductheat faster
than other metals. Cast iron and coated cast iron
containersare somewhat slower to absorb heat, but
generally ’cook evenly at LOW or MEDIUM settings.
Steel pans may cook unevenly if not combined with
other metals. Use non-stick coated or coated metal
containers.Flat ground pyroceramsaucepansor
Food
Cereal
Cornmeal, grits,
oat meal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops: thin steaks up
to 3/4-in.;minute
steaks; hamburgers:
franks; and sausage:
thin fish fillets.
Container
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to Start Cooking
HJ. In covered pan bring
water to boil before adding
cereal.
H1. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
Ht. At first perk, switch
heat to LOW.
H1. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H1. Melt butter, add
eggs and cover skillet.
H1. Melt butter.
H1. In covered pan bring
water to a boi L
H1. Heat butter until light
golden In color.
H1. In covered pan bring
fruit and water to boil.
H1. Melt fat then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
Hi. Preheat skillet, then
grease lightly.
skillets coated on the bottom with aluminum generally cook evenly. Glass saucepansshould be used
with the heat-spreadingtrivets avaiiablefor that
purpose.
2. To conservethe most
cookingenergy,pans
should be flat on the bottom, have straight sides
and tight fitting lids. Match the size of the saucepan
to the size of the surface unit. A pan that extends
Setting to Complete
Cooking
LOW or WM, then add
cereal. Finish timing
according to package
directions.
MED, to cook 1 or2 min.
to completely blend
ingredients.
LOW to maintain gentle
but steady perk.
LOW. Cook only 3 to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites are just-set,
about 3 to 5 min.
LOW, then add eggs.
When bottoms of eggs
have just set, carefully
turn over to cook other
side.
LOW. Carefully add eggs.
Cook uncovered about 5
min. at MED HI,
MED. Add egg mixture.
Cook, stirring to desired
doneness.
LOW. Stir occasionally
and check for sticking.
LOW. Simmer until fork
tender.
MED HI or MED. Brown
and cook to desired
doneness, turning over as
needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch
as boiling point approaches.
Percolate 8 to 10 min. for 8
cups, less for fewer cups.
If you do not cover skillet.
baste eggs with fat to cook
tops evenly.
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set fold in half.
Fresh fruit: Use ‘/4to %cup
water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
Meat can be seasoned and
floured before it is browned, if
desired.
Liquid variations for flavor
could be wine, fruit or tomato
juice or meat broth.
Timing: Steaks 1 to 2-in.: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.
Pot roast: 2% to 4 hrs.
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
add!ng meat.
.-
3(J
Page 31
Utensil Tips (continued)
than more one inch beyond the,edge of the trim ring
traps heat whichcauses “crazing”
cracks)on the porcelainand discolorationranging
fromblue to dark gray of the trim
3. Frying. Do not overfill kettle with fat that may
spill over when adding food. Frosty
vigorously.Watch foods frying at HIGH temperatures and keep range and hood clean from accumuIated grease.
(finehairline
rings.
foodsbubble
WRONG
RIGHT
m-AfNo. *&l-
Food
Fried Chicken
Pan broiled bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Melting chocoiate,
butter,
marshmallows
Pancakes or
French toast
Pasta
Noodles or spaghetti
Pressure Cooking
puddings,Sauces,
Candies, Frostings
Vegetables
Fresh
FrozenLOW. Cook according to
Sauteed: onions;
green peppers; mushrooms; ceiery; etc.
Rice and GritsTripies in voiume after
Container
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Covered
saucepan.
Use small
surface unit
Skiliet or
Griddie
Covered
Large Kettle
or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skiiiet
Covered
Saucepan
Directions and Setting
to Start Cooking
H1. Melt fat. Switch to MED
HI to brown chicken.
H1. In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
“Ht. Melt fat. Switch to MED
to brown slowly.
Ht. Cover meat with water
and cover pan or kettle.
Cook until steaming.
WM. Allow 10 to 15 min. to
melt through. Stir to
smooth.
MED Hi,. Heat skiiiet 8 to
10 min. Grease iightly.
Hi. in covered kettie, bring
saited water to a boil,
uncover and add pasta
slowiy so boiiing does not
stop.
Hi. Heat until first jiggie IS
heard.
Hi. Bring just to boii.
Hi. Measure ‘/2to l-in.
water in saucepan. Add
sait and prepared vegetabie. in covered saucepan
bring to boii.
Hi. Measure water and sait
as above. Add frozen biock
of vegetabie. in covered
saucepan bring to boii.
H1. in skiiiet meit fat.
Hi. Bring saited water to a
boii.
Setting to Complete
Cooking
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
MED H1. Cook, turning
over as needed.
LOW. Cover and cook
until tender.
LOW. Cook until fork
tender. (Water should
slowly boil). For very Iargt
loads medium heat may
be needed.
Cook 2 to 3 min. per side.
MED Hi. Cook uncovered
untii tender. For iarge
amounts HI may be
needed to keep water at
roiiing boii throughout
entire cooking time.
MED Hi for foods cookin{
10 min. or less. MED for
foods over 10 min.
LOW. To finish cooking.
MED. Cook l-ib. 10 to 30
more min., depending on
tenderness of vegetabie.
time on package.
MED. Add vegetabie.
Cook untli desired tenderness IS reached.
WM. Cover and cook
according to time.
Comments
For crisp dry chicken, cover
only after switching to LOW
for 10 min. Uncover and cook
turning occasionally 10 to 20
min.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or marinated in sauce before frying.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
When melting marshmaiiows,
add miik or water.
Thick batter takes siightiy
longer time. Turn over pan-
cakes when hubbies rise to
surface.
Use iarge enough kettle to
prevent boiiover. Pasta doubies in size when cooked.
Cooker shouid jlggie 2 to 3
hmes per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and ionger time.
Break up or stir as needed
whiie cooking.
Turn over or stir vegetabie as
necessary for even browning.
cooking. Time at WM. Rice: 1
cup rice and 2 cups water—25
reins. Grits: 1 cup grits and 4
cups water—40 mtn.
31
Page 32
TheProblemSolver
To Save Time and Money—
before you call for service, check the Problem Solver
if you have a problem, it may be minor. You may be able to correct it yourself. Just use this ProblemSolverto
locate your problem and then follow the suggested recommendations.
ConventionalOven
PROBLEM
OVENWILLNOT WORKPlug on range is not completely inserted in the outlet receptacle.
OVEN LIGHTLight bulb is loose.
DOES NOT WORK
FOOD DOES NOT
BROIL PROPERLY
FOOD DOES NOT ROAST
OR BAKE PROPERLY
MOISTUREINSIDE AND
OUTSIDEYOUR OVEN
CALROD@ SURFACE UNITS
NOT FUNCTIONING
PROPERLY
OVEN WILL NOT
SELF-CLEAN
OVEN DOOR WON’T LATCH
POSSIBLECAUSEANDREMEDY
The circuit breaker in your house has
blown.
been
Oven controls qre not properly set.
Door left in locked position after cleaning.
Bulb is defective. Replace.
Switch operating oven light is broken. Call for service.
OVEN SET Knob not set at BROIL.
OVEN TEMP Knob not set at BROIL.
Door not left ajar as recommended.
Improper shelf position is being used. Check Broiling Chart.
Necessary preheating was not done.
Food is being cooked on hot pan.
Utensils are not suited for broiling.
Aluminum foil used on the broil pan rack has not been fitted properly
and slit as recommended.
OVEN SET Knob not set on BAKE.
OVEN TEMP Knob not set correctly.
Shelf position is incorrect. Check Roasting or Baking Charts.
Oven shelf is not level.
Wrong cookware is being used. When roasting, pan is too small.
A foil tent was not used when needed to slow down browning during
roasting.
Be sure oven vent duct is not covered with some material.
Be sure oven vent duct is positionedproperly.
Surface units are not plugged in solidly.
Trim rings/drip pans are not set
Surface unit controls are not properly set.
Automatic timer dial/dials not set or not set properly. The STOP dial
must be set and advanced beyond the time noted on oven clock.
The STOP dial was not advanced for long enough.
Both OVEN SET and OVEN TEMP Knobs must be at CLEAN setting.
A thick pile of spillover when cleaned leaves a heavy layer of ash in
spots which could have insulated the area from further heat.
Latch not in “CLEAN” position.
Turn OVEN SET Knob to CLEAN. Glowing Locked Light after knob
is turned indicates oven is too hot from previous use and door won’t
latch. To cool oven, open door wide, then latch can be moved.
OVEN SET KNOB must be at CLEAN or OFF before Latch can be
moved.
Latch Release Button not pushed when moving Latch.
securely in the range top.
beentripped,or a fuse has
32
Page 33
MicrowaveOven
[ PROBLEM
CONTROLPANEL LIGHTED,
YET OVEN WILL
FOODSARE EITHEROVER-
COOKEDOR Undercooked)
NOT START
POSSIBLECAUSEAND REMEDY
Door not securely closed.
START must be touched after entering cooking selection.
Anotherselectionentered alreadyin oven and CLEAR/OFFnot
touched to cancel it.
Make sure you have entered cooking time after touching TIME COOK.
CLEAR/OFFwas touched accidentally.Reset cooking program and
touch START.
Temperatureprobe not inserted properly or not being used during
Auto Roast or Temp Cook.
Make sure you have entereddesired finishedtemperatureafter
touching TEMP COOK.
Make sure you entered a code number after touching COOK CODE’M
or AUTO ROAST.
Cooking times may vary because of starting food temperature,food
density or amount of foods in oven. Touch TIME COOK and addi-
tional cooking time for completion.
incorrectPower Level entered. Check Cookbookfor 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. Cookingtime must be
increased when cooking more than one food item. Check Cookbook
for recommendationon increasing tirrie.
Probe not inserted properlyinto meat or dish when using Temp
Cook or Auto Roast functions. Check Cookbookor Auto Roast section of this book for specific instructions.
Check Cookbookfor food placementand instructionswhen using
Double Dutyw Shelf.
All These Things Are Normal on Your MicrowaveOven:
1. Steam or vapor escaping from around the (joor.
2. Light reflection around door or outer case.
3. Dimming oven light and change in blower sound
may occur while operatingat power levels other
than high.
4. Dull thumpingsound while operatingat power
levels other than high.
5. Some TV-Radiointerferencemight be noticed
while using your microwave oven. It’s similar to the
interferencecaused by other small appliancesand
does not indicate a problem with your oven.
33
Page 34
CleaningChart
Note: Let range parts cool before cleaning.
PART
Bake Unit and
Broil Unit
Broiler Pan & Rack
Control Knobs:
Top and Oven
Range
Outside Glass Finish
Metal, including
ChromeSide Trims
and Trim StriDs
PorcelainEnamel
Surface*
Inside Oven
Oven Gasket*
Oven Liner
Shelves
(See Self-Cleaning
Oven Directions
Calrod@ Surface
Unit Coils
Chrome-PlatedRings
or Chrome Trim Rings
and Pans
PorcelainDrip Pans
Door*
MATERIALS TO USE
. Soap and Water
. Soap-Filled
Scouring Pad
. plastic Scouring Pad
● Mild Soap and Water
● Soap and Water
. Soap and Water
. Paper Towel
s Dry Cloth
● Soap and Water
● Soap and Water
● Soap and Water
c Soap and Water
● Soap and Water
● Stiff-Bristled Brush
. Soap-Filled
Scouring Pad
(Non Metallic)
. Soap and Water
. Soap-Filled
Scouring Pad
Plastic ScouringPad
.
● Dishwasher
GENERAL DIRECTIONS
Do not clean the bake unit or broil unit. Any soil will burn off when the
unit is heated. NOTE: The bake unit is not hinged and cannot be lifted to
clean the oven floor. if spillover, residue, or ash accumulates around the
bake unit, gently wipe around the unit with warm water.
Drain fat, COOI pan and rack slightly. (Do not let soiled pan and rack
stand in oven to cool). Sprinkle on detergent. Fill pan with warm water
and spread cloth or paper towel over the rack. Let both stand for a few
minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler
pan and rack may also be cleaned in a dishwasher.
Pull off knobs. Wash gently but do not soak. Dry and return controls to
range making sure to match flat area on the knob and shaft.
Wash all glass with cloth dampened in soapy water. Rinse and polish
with a dry cloth. If knobs on the control panel are removed, do not allow
water to run down inside the surface of glass while cleaning.
Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool,
abrasives, ammonia, acids, or commercialoven cleaners which may
damage the finish.
Avoid cleaning powders or harsh abrasives which may scratch the
enamel.
If acids should spill on the range while it is hot, use a dry paper towel or
cloth to wipe up right away. When the surface has cooled, wash and
ririse.
For other spills, such as fat smatterings, etc., wash with soap and water
when cooled and then rinse. Polish with a dry cloth.
On this oven, clean ONLY the door liner outside the gasket. The door is
automatically cleaned if the oven is in the self-cleaning cycle. If spillover
or spattering should occur in cooking function, wipe the door with soap
and water. DO NOT rub or damage gasket. Avoid getting soap and water
on the gasket or in the rectangular flanges on the door.
Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water will
prolong the time between major cleanings. Be sure to rinse thoroughly.
For heavy soiling, use your self-cleaning cycle often.
Your shelves can be cleaned with the self-cleaning function in the oven.
For heavy soil, clean by hand using any and all mentioned materials.
Rinse thoroughly to remove all materials after cleaning.
Spatters and spills burn away when the coils are heated. At the end of a
meal, remove all utensils from the CaIrod@ unit and heat the soiled units
at H1. Let the soil burn off about a minute and switch the units to OFF.
Avoid getting cleaning materials on the coils. Wipe off any cleaning
materials with a damp paper towel before heating the Calrod@ unit.
DO NOT handle the unit before completely cooled.
DO NOT self-clean plug-in units.
DO NOT immerse plug-in units in any kind of liquid.
Clean as described below or in the dishwasher. DO NOT CLEAN ON
THE SELF-CLEANINGFUNCTION as pans and rings will discolor.
Wipe all rings after each cooking so unnoticed spatter will not “burn on”
next time you cook. To remove
cleaning materials mentioned. Rub /ight/y with scouring pad to prevent
scratching of the surface.
Cool pan slightly. Sprinkle on detergent and wash or scour pan with
warm water. Rinse and dry. In addition, pan may also be cleaned in the
dishwasher or cleaned in self-cleaningoven.
“burned-on” spatters use any or ail
●Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration.Spiliovers should
wiped up immediately,with care being taken to not touch any hot portion of the oven. When the surface is cool,
be
clean and
rinse.
34
Page 35
1
●
Consumer Services
p
At General Electric we’re committed to providing you with the best appliances we know how to build and we know
that you want your appliances to give
Our Consumer Services are designed with your needs and wants in mind.
Warranty Protection
Before your new appliance left the factory, it went
through rigorous tests to detect manufacturing defects.
Convenient Service
Whether your appliance is in or out of warranty, you’re
just a phone call away from our nationwide network of
Factory Trained Service professionals.
Simply call our GE service organization. Look in the
White or Yellow Pages of your telephone directory for
GENERAL ELECTRIC COMPANY, GENERAL
ELECTRIC FACTORY SERVICE, GENERAL
ELECTRIC-HOTPOINTFACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER CARE”
SERVICE.
Service cannormally be scheduled at your convenience
and the technician drives a fully-stocked parts service
truck so that, in most cases, the repair can be completed
in one visit.
We’re proud of our service and want you to be pleased,
but if for some reason you are not happy with the service
you receive, here are three steps to follow for further help.
you many years of dependable service.
And you have a written warranty to protect you. See the
warranty on the back page of this book for details.
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
General Electric
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
4
●
Service Contracts
For trouble-free service beyond
the written warranty period.
If you prefer to budget your repair expenditures‘
instead of being surprised by them, GE offers
service contracts for varying lengths of time onnow. And, you’ll receive service from GE
all GE major appliances. With a contract, we’ll
keep your appliance in good operating condition
during the contract period at no additionalService Contracts, call TOLL-FREE
charge.
The Quick Fi@ System
You can save money and time
by doing it yourself.
For do-it-yourselfers who would prefer to fix
GE maior amliances themselves . .. GE offers“‘
an ind&try first, the Quick Fix@System.
m
U
9
d
\
~“-
.-.-:----
-------------
.,Y_A=.--
-$ .--”
*:=:*:- 4
-
e
Service contracts let you pay today’s prices for
service a month, a year, or several years from
trained service technicians using only genuine
GE parts. If you have any questions about
800.626.2224. (In Kentucky, call 800.292 .2057.)
A program for do-it-yourself appliance repair,
the system includes step-by-step repair manuak
for refrigerators, most non-microwave electric
ranges, dishwashers, and standard and large
I
capacity washers and dryers, plus speciallypackaged redacernent parts. and technical helD
“witha-toll fjee 800 number. -
Help For You By Phone
Should you need help in the selection and
purchase of new appliances, or have questions
about the operation of the GE appliances you
now own—or have any other questions about
GE consumer products or services, you are
only a TOLL FREE call away.
The GE Answer CenterTM consumer
information service is open 24 hours a day,
seven days a week.
Our staff of experts stands ready to assist you
anytime.
-Your Direct Line to General Electric
m
~ne GE Anmer CenteF800.626.2000
35
Page 36
C MICROWAVE OVENIRANGE~
RANTY
es
slip or cancelledcheck to establishwarranty permcf.
~1~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 oven/range
that fails because of a manufac-
turing defect.
LIMITED ADDITIONAL
FOUR-YEAR WARRANTY
For the second through fifth year
from date of original purchase,
we will provide, free of charge, a
replacementmagnetron tube if the
magnetron tube fails because of a
manufacturingdefect. 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:
The GE Answer CenterTM
800.626.2000
consumer informationservice
● Improper installation.
If you have an installationproblem,
contact your dealer or installer.
You are responsiblefor providing
adequate electrical,exhausting
and other connectingfacilities:
This warranty is extended to the
original purchaser and any succeed-
ing owner for productspurchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington,D.C. In Alaska the
warranty is the same except that
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician’s
costs to your home.
travel
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 telephonedirectory for
GENERAL ELECTRIC COMPANY.
GENERAL ELECTRIC FACTORY ‘
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE” SERVICE.
● Replacementof 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.
it
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
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Manager—ConsumerAffairs, General Electric Company, Appliance Park, Louisville,
Part No. 862A725 P139
NO. 49-4631
Pub.
state to state.
Warrantor: General Electric Company
If further help is needed concerning this warranty, contact:
KY 40225
GENERAL@EIECTRIC
9B4
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