GE JHP60G user manual

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Page 1

Howtogetthebestfrom

crowav

Center

Your

Useand Care of model

Energy-savingtips Features of

vour CookingCenter

Howto use the microwave

AU’10ROASTfeature

JHP60G

t)8

1)14

Howto use the microwave COOKCODET”feature

Howto operate the self-cleaningoven

Savetime and money. Beforeyou request service, use the Problem Solver

Your Direct Line to General Electric

p16

p23

P32

The GE Answer CenteF800.626.2000

GE NE RAL@ ELECTRIC

Page 2

He!p Us

PRECAUTIONS

Help

You. . .

Read this book carefuily.

It will helo you operate and maintain your new Cooking Center prcperly.

Keep Ithanay for answers to your questions.

If you don”! understand something or need more help. Call. toll free: ‘“

The GE Answer Center’”

800.626.2000 consumer [nformatlon service

or write: ~inciude your phone number); Consumer Affairs

General E!ectric Company Appliance Park Louisville. KY 40225

Write clown the mode! and serial numbers.

You”llfind them on a label Inside the upper oven on the left side.

These numbers are also on the ; Consumer Product Ownership Registration Card that came with

your cooking Center. gefore sending in this card. please write these numners here:

Mcse’NC

Be sure your oven is registered.

It IS important that we, the manufacturer. know the location of your Cooking Center should a need occur for adjustments.

Your supplier is responsible for registering you as the owner.

Please check with your supplier to be sure he has done SO:also send

in your Consumer Product Ownership Registration Card. If you move, or if you are not the original purchaser please write to us. stating

model and serial numbers. This appliance must be registered. Please be certain that it is.

WrHe to: General Electric Company

Range Product Serwce Appliance Park Loulswile, KY 40225

If you received a damaged oven. . .

Immediately contact the dealer (or builder) that sold you the Cooking Center.

Save time and money.

Before you request sewice. check the Problem Solver on page 32. it lists minor causes of operating problems that you can correct

yourself.

TO AVOID

POSSIBLE

EXPOSURE TO EXCESSIVE MICROWAVE

(a) Do Not Attempt to operate thl

oven with the door open since OF

door operation can result in harm exposure to microwave energy. H important not to defeat or tamper with the safety interlocks.

Do Not Place any object betvw

(b)

the oven front face and the door c allow soil or cleaner residue to accumulate on sealing surfaces.

that the oven door close properly and that there is no damage to th

(1) door (bent),

(2) hingesand latches (broken or

(3) door seals and sealing surface

(d) The Oven Should Not be

adjusted or repaired by anyone except properly qualified service

personnel.

Not Operate the oven if it i

loosened)

The electric output of this

Use these ~umbers In any correspondence m serwce calls concerning your Cooking Center

mIcrowave oven is 625 Watts.

Optionai Accessories

Available at extra-cost from your GE supplier.

JVZ87 Vented Hood

Features 2-leve! venting that heIps eliminate cooking vapors and odors.

JX79 Charcoai filter Kit

Aad for non-vented installation.

Page 3

Contents

Microwave Oven

Safety Instructions . . . . .. . . . . . . 4-6

Features of Your Oven . . . . . . . .. . 8

Touch Control Panel . . . . . . . . . ...9

Time Cook . . . . . . .. . . .. . . . . . . .. .10

Defrost . . . . . . .. . . . . . .. . . . . . . . . . .11

Temperature Cook . . . . . . .. . . . ..12

Hold/Timer . . . . . . . . .. . . . . . . . . . ..13

Automatic Roasting &

Chart . . . . .. . . .. . .. . . . . . . . . 14,15

COOKCODE’”ControI &

Chart . . . . . . . .. . .. . . .. . . .. . 16,17

Surface Cooking

Safety Instructions . . . .. . . . . ...4-6

Surface Cooking . . . . . .. . . . . . . ..19

Home Canning . . .. . . . . . . . .. . ...20

Surface Cooking Chart . . . . 30,31

Conventional Oven

Safety Instructions . . . . . . . . . . . . 4-6

Features . .. . . . .. . . . . .. . . . . . . . ....8

Oven Controls .. . .. . . . .. . . .. . ...8

Oven Light . . . . . .. . . . . . .. . . . . . . .21

Oven Shelves . . . . . . . . . .. . . .. . . .21

Minute Timer, Clock,

Automatic Oven Timer . . . . . . . 21

Baking . .. . . . .. . . . . . . . . . . . . . .. . .21

Broiling . . . . . . . .. . . . . . . . . . . . . . ..22

Roasting . . .. . . . . . .. . . .. . . . . . ...22

Baking Chart . . . . .. . . . . . . . .. . . ..28

Broiling Chart . . . .. . . . . . . .. . . .. .27

Roasting Chart . . . . . . . . . . .. . . ...29

Microwaving Tips

● Make sure all utensils used in

yourmicrowaveoven areiabeled

“suitabieform icrowaving’’. Check yourCookbookfor specifictest todetermine”m icrowave-safe” utensiis.

● Paper toweis, waxpaper, and

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-Clean Operation . . . . . . . ...23

Care of Microwave Oven &

Temperature Probe . . . . . . . ...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 &Serial Number

Location . . .. . . .. . . . . . . .. . . . . ..8

The Problem Solver . . .. . . . . 32,33

Consumer Services . . . . . . . .. ...35

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

Page 4

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this app~ance. -

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

WARNING—TO reduce 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 or adjustment.

o Before performing any service, DISCONNECT THE

RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING

OFF THE CIRCUIT BREAKER.

● Do not cover or block any

openings on the appliance. T

● Do not use outdoors.

● Do not o~rate this appliance

if it is not wOrking properiy, or if

it has been damaged or dropped.

—

● As with any appliance, close

Supervision is necessary when

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

CHILDREN IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE— CHILDREN CLIMBING ON 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.

Rememtxx The 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

“PRECAUTIONS TO 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-inch away 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 thermometer is

designed or recommended for

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 recommended for

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.

● 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)

Page 6

—

IMPORTANT SAFETY INSTRUCTIONS

(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 =uld burst 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-Cleaning Oven:

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 MEDIUM HIGH 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 combination of 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.

SAW THESE

!hKYrFwK?moNs

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

Features of Your Cooking Center

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 Temperature Probe.

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 frequently prepared

foods.

13. Model and Serial Numbers—located inside upper oven on left side.

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-Cleaning Oven 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-Plated Drip Pan/Rings or separate Chrome-Plated Trim Rings and Porcelain Drip Pans.

34. Master Indicating Light 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.

plug-in surface units—

Page 9

Your Touch Control Panel

e @

?’/

DISPLAY. Displays time of day, time or temperature during cooking functions (or power level when Power Level Pad is touched.)

POWER LEVEL. Touch this pad before entering another power level number if you want to change from automatic Power Level 10 (HIGH) for cooking or Power Level 3 (LOW) for defrosting.

START. After all selections are made, touch this pad to start oven.

CLEAR/OFF. When touched, it shuts off the oven and erases all settings (except time of day).

HOLD/TIMER. This feature uses no microwave

energy while it functions as both a kitchen timer or as a holding period between defrost and time or temperature cooking. (See page 13.)

CLOCK. Touch this pad to enter time of day or check time of day while microwaving. To set clock, first touch CLOCK pad 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. Retouch CLOCK pad. To reset or

change time, simply repeat above process.

NUMBER PADS. Touch these pads to enter cooking/defrosting time, time of day, temperature, Power Level, Auto Roast Code or COOK

CODE’” digits.

COOK CODE’M

cut method for entering cooking time, and power level. (See page 16.)

AUTO ROAST. Insert Probe, touch this pad, and desired number pad for Code to temperature cook meat with automatic preset program.

(See page 14.)

10.

TIME COOK. Microwave for a preset amount of time using automatic Power Level 10 (or change

power level after entering cooking time. See

page 10.)

11.

DEFROST. Gentle, generally uniform thawing at automatic Power Level 3, (or change power level

after entering defrosting time. See

12.

TEMP COOK. Use the temperature probe to

cook by using a preset temperature. Oven

shows temperature until preset temperature is

reached and then turns off. (See page 12.)

control. Use this pad as a short-

page 11.)

Page 10

Microwave Oven

Cooking by Time

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

The oven shuts off automatically. Power Level 10 is automatically set

for time cooking, but you may change this for more flexibility. See your Cookbook.

To become better acquainted with TIME COOK function, make a cup of coffee by following the steps below.

Step 1: Fill a cup 2/3 full of water and add 1 teaspoon of 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 another Power Level is desired touch POWER LEVEL and the number, although Power Level 10

(HIGH) is preferred for this cup of

. coffee.

Step 4: Touch START. Time counting down shows on display.

Step 5: When time is up, oven sounds and oven, light, and fan shut off.

Step 2: Touch TIME COOK. The

display shows :0. Signal light above TIME COOK flashes. Power Level 10 is automatically set in oven, but does not appear in 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 prevent overcooking. Set the oven for minimum time, 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 change the Power Level,

touch the POWER LEVEL pad after

entering desired cooking time. Enter the desired number and then

touch START.

Q. Can I interrupt my Time Cook function to check the food?

A. Yes. To resume cooking, simply close the door and touch START.

NOTE: Microwave power will not come on until you are ready. You must touch START for cooking to begin.

Q. I touched the number pads and selected my 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 changed back to cooking time. Why?

A. After touching Power Level pad

you only have 4 seconds to enter the number. Try setting controls again.

Page 11

~ Microwave Oven ~

How to Use Defrost

The Defrost setting is designed for even thawing necessary for large amounts of food and is one of the

most important advantages of a

microwave oven. e Power Level 3 is automatically

set for defrosting, but you may change this for more flexibility.

● See your Cookbook for the

complete defrosting chart.

To become better acquainted with your Defrost function, defrost frozen pork chops by following the

steps below.

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

Step 2: Touch DEFROST. Display

reads :0. Power Level 3 is automatically set in oven but does not appear on readout. Signal Light 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 cycle is

completed, the oven signals and

automatically shuts off. Step 5: Turn package over, close

door and repeat Steps 2, 3 and 4. Step 6: When oven signals and

shuts off, remove package and separate chops to finish defrosting.

Defrosting Tips

● Foods frozen in paper or

plastic can be defrosted in the package.

● For even defrosting, many

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

● Homemade dinners can be

frozen in shallow foil trays and

heated for later use. (Do not heat on metal shelf). Select foods which microwave well.

● Pre-packaged frozen 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 oven is 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 touching POWER 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. Cookbook times are average.

Defrosting time can vary according to the temperature in your freezer. Set your oven for the time in-

dicated in your Cookbook. If your food is still not completely thawed at the end of that time, re-set your oven and adjust the time ac-

cordingly.

Q. Can ! select a Power Level other than automatic Power Level 3 for

defrosting? A. Yes. Some smaller foods may be

defrosted quicker on higher Power Levels but for even, carefree defrosting, Power Level 3 is suggested. Check the chart in the Cookbook for specific times and

Power Levels.

Page 12

Cooking by Temperature

For many foods, internal temperature is the best

test of doneness.

Roasts or poultry are cooked to your preference when temperature cooking. Heating or reheating foods accurately to a serving temperature you desire is simple and easy.

TEMP COOK takes the guesswork out of cooking because the oven shuts off automatically when the food is done.

The Temperature Probe

The temperature probe is a food thermometer that gauges the internal temperature of 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 temperature probe

as directed in Cookbook and at-

tach probe securely in oven wail.

Close the door.

WmR

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 automatically set in oven but

does not appear on readout.

Step 4: Touch POWER LEVEL pad. Touch 5 for MEDIUM power. P-5

,shows on display and then display

reverts back to set finished temperature.

Step 5: Touch START. Display shows temperature of food counting up.

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 will heat more evenly even though requiring more time.

● Be sure frozen food has been

completely defrosted before inserting probe. Probe may break off if used in frozen foods.

● Always insert probe into the

center of meaty areas; take care

not to touch the fat or the bone.

● Insert probe as horizontally as

possible into foods as directed in the recipes. Make sure the handle does not touch the food.

● Use the clip to keep the probe

in place while heating.

● Cover foods as directed in

Cookbook for moisture control and quick, even heating.

CLIP

Questions and Answers

Q. Are there any foods I can’t

TEMP COOK?

A. Yes. Delicate butter icings, ice cream, frozen whipped toppings, etc., soften rapidly at warm temperatures. Batters and doughs as well as frozen foods are alsq difficult to cook precisely with the probe. It is best to TIME COOK 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 temperature either below 80° or greater than 199° the oven will not start. To re-enter, touch CLEAR/OFF pad and begin steps again.

Q. Oven sounded and would not start although I entered the temperature correctly. What is wrong?

A. If you have not securely seated the end of the probe into the

receptacle in the oven wall, if you touch TEMP COOK and have for-

gotten to use the probe or if the

actual food temperature is higher

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 Cookbook contains sec-

tions on all types of foods showing the temperatures needed to cook the foods to different degrees of doneness. For reheating, refer to Reheating Charts in the front of the Cookbook for specific temperatures.

Page 13

~1 Microwave oven 1~

How to Use the Hold/Timer

Your HOLD/TIMER, which oper-

ates without microwave energy,

has three timing functions. It operates as a Minute Timer, it

can be set to delay cooking or may

be used as a hold setting after de-

frosting. Hold/Timer can be set up to 99 minutes.

Step 1: Touch HOLD/TIMER pad.

The display shows :0. Signal light above HOLD/TIMER flashes.

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.

The HOLD/TIMER can also be 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 Time Cook and time, or Temp Cook and

before pressing

holding before temperature cooking, be sure probe is in food

before pressing START.

temperature desired

START. When

How to Defrost–Hold/Time–Time Cook

To help you become acquainted with the HOLD/TIMER feature 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 DEFROST pad. The readout

panel shows :0 and signal light above DEF. flashes.

LpNIII

Step 2: Touch 1, 5, 0 and O for defrosting time. 15:00 appears on display panel. (Defrosting is auto-

matically set on Power Level 3 but can be changed by touching POWER LEVEL pa~ and the new Power Level.)

Questions

and Answers

Q. What will happen if I accidentally reverse the instructions?

A. If you accidentally reverse the sequence of programming instructions, your oven automatically rearranges your program. Defrosting always comes first, then hold, and then the cooking function.

Q. I programmed my oven for a

specific defrosting time but it defrosted longer than necessary.

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/Time for 2 minutes.

Lm-

Step 5: Touch tfie TIME COOK pad. This display shows .:0 and signal light above TIME COOK flashes. Step 6: Touch 2, 5, 0 and O for twenty-five minutes of cooking time. 25:00 appears on display.

Step 7: Touch START. 15:00 count-

ing down shows on display. As each function is automatically performed oven display shows entered information and light above that function comes on. While cooking, you may touch appropriate pad to recall times you set.

Q. Can I Defrost-Hold only on my oven?

A. Yes, for foods you don’t want to cook, like frozen fruit, frozen whipped topping, etc.—refer to

Cookbook. NOTE: Ailow foods to remain at room temperature only as long as safe. Times will vary.

..-

Page 14

~! Microwave Oven

Automatic Roasting

Auto Roast uses the temperature probe to cook to the desired serving temperature. Unlike

Cook, which uses a single power level, Auto Roast is designed to use up to 3 power settings which automatically switch during roasting, for even and

tender cooking results without overcooking. on preparing roasts for microwaving is in your

Temp

Just as in conventional roasting, only tender roasts should be Auto Roasted until specified internal tem-

peratures are reached. Less tender roasts should be microwaved by time, according to the Cookbook

which comes with your oven. complete information

Cookbook.

Preparing Roasts for Auto Roasting

Place tender beef roasts on trivet in microwave safe dish. Insert probe horizontally into center meaty area not touching bone 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

‘cooking bag method, see cook-

book.) Insert probe’ 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 number pad 3. Touch START.

3. Oven monitors internal temperature, automati-

cally switching to lower power as meat’s tem-

perature rises. This helps prevent toughening or

overcooking.

Page 15

Auto Roast Chart

. Use containers and coverings as directed at left. Place probe correctly in roast before cooking.

● Recommended Codes 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 horizontally into meatiest area.) *Recommended standing time before serving.

2 125° 3 4 4

4 170” 18-20 20 1

5 190°

140° 170° 170° 15-20 5-1o

115°

170°

12-14 14-16 10-15 17-18

17-19 5-1o

13-15

13-15 20

5-1o

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 cooking results than plastic trivets. Also, ceramic ridgebottomed roasting dishes usually work well. Plastic trivets generally require meat to be turned over more frequently because the grid design and legs allow the bottom of the meat to stay cooler as it cooks, than glass trivets do.

Q. Why was my roast not fully

cooked even though the temperature on the readout was correct and Auto Roast completed?

A. When cooking with Auto Roast,

the temperature probe must be

inserted properly as fully described

in the Cookbook. Check to make

sure the probe hasn’t slipped or

changed position.

Q. Is it necessary to always cover

foods during Auto Roast? A. No, but a loose covering helps

prevent spattering and hold mois-

ture in food.

Page 16

How to Use Cook CodeTMControl

The Cook Code’”

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 additional ingredients, attention or change in power level during microwaving 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 understand the Cook Code control, it is important to know what the numbers mean and what the

sequence is. The first and second numbers, if setting a 3 digit Cooking Code, indicate the amount of time you desire; the last control entry number is

always the Power Level. For example, 125 means

12 minutes at Power Level 5. NOTE: Your oven can only be programmed to 99 minutes when using the

Cook Code control and the highest Power Level is

10 which is represented by “O”. When setting a 2 digit Cook Code control entry, the first is time, the second is power level. For example, 50 means 5 minutes at Power Level 10.

control provides a short-cut

COOKING CODE

I%r Example

2-Digit

On the following page is shown many frequently prepared foods and their codes. It’s easy, though, to make Cooking Codes for many other recipes. Just select one or two digits representing the 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

overcooking which can dry out food and make it tasteless and tough. If you feel that more cooking is needed, add additional time by changing the first digit of the Code. You cannot add seconds to the cycle time—Cooking Codes 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 Cooking Code for that period of time and Power Level.

Remember that Cooking Codes are for microwaving by time only. If you are microwaving by temperature, you must use the Temp Cook or Auto Roast function.

COOKING CODE

3-Oigit

Time-in

Minutes

Power Level Timein Power Level

High (10)

Minutes

Med (5)

How to Set Cook Code’” Control

Programming your oven for Cook Code~ Control operation is easy. Follow the simple steps below.

STEP 1: Touch COOK CODE.

Signal light above Code flashes.

STEP 2: Enter the proper code

into Cook Code control. For example, a recipe calling for 12 minutes

cooking time at Power Level 10 would be 120. 120 appears on the display panel.

STEP 3: Touch START. Signai

light above TIME COOK shows as well as time counting down on display.

lfi

Page 17

Cook Code’” Control Guide

Detach and Tape to Inside Cabinet Door or Other Prominent Place

The Cook Code’” control feature gives you an easy automatic way to accurately set microwave time for foods requiring only one power level and little attention during cooking. The Chart below shows

frequently prepared foods and the suggested

Cooking Codes to use with each. For specific information on stirring, turning or rotating, check the Microwave Guide and Cookbook which comes

with your microwave oven. Always use microwave-

—

safe containers and microwave techniques as described in the Cookbook.

To set Cooking Codes for 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: Times given below are for entire defrost cycle. Usually food must be rotated, broken up or turned over while defrosting. Check Cookbook for 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.)

143

123

283

103

37 60

50 60

25 45

23 43

Meats/Main Dishes

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

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.

28 48

200

100

665

120

200

170

40 20

705

150

157 120 137

120

100

Page 18

PAGE 18 IS TEMPORARILY MISSING. 5/31/97

Page 19

=< -4

~.,

Surface Cooking

Your range top is designed to give you the flexibility of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking. It heats through the

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.

SPECIAL NOTE: You may find foods you boil on the surface units

causing condensation to gather under the upper microwave oven.

This is especially true ~of foods

boiled with water or naturally high in moisture.

Steam condensation will not harm your range.

minimize condensation by:

However, you may

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” sounds during cooking, indicating heat settings are being maintained.

Step 2: Turn the knob in either di-

rection to the heat setting you

want.

Covering pots and pans with lids, especially when cooking high moisture foods on the

range top.

Selecting a 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 important that pans fit the units you are using. A pan that extends more than one inch beyond the edge of the trim ring may reach temperatures that could eventually harm cooktop surfaces around units.

● Center pots and pans on a sur-

face unit which closely matches the bottom of the utensil in size.

● Containers of various materials

may require different heat settings andlor cooking time. Check the manufacturer’s instruction before using.

● Special cooking equipment with-

out flat bottoms, such as the orien-

tal wok, are not recommended and could shorten the life of the surface unit and/or range top since high heat temperatu-res are required in this type cooking.

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~ A A

Concave80v0mf40.naee Botlom

Right

) {

Wrong

Right

NOT OVER .

. Keep range and ventilating hood

free from grease accumulation. . When cooking is almost completed, use the retained heat to finish cooking. Turn the knob to OFF and leave the cooking utensil in place. When surface unit has cooled, remove the utensil and the cooked food.

. To prevent certain foods from foaming, add a tablespoon of cooking oil to the water before cooking. . Never leave food unattended when you are cooking at HI or

MED HI settings. Boilovers cause smoking and grease spillover may catch fire.

. When canning foods, be sure to

check manufacturer’s instructions

and recipes. Be sure canner is flat-

bottomed and fits securely over

center of Calrod Runit.

● Make sure Calrod’ plug-in unit is

securely plugged in and seated on

ring/pan properly for even heating

results.

Page 20

Home Canning Tips

Canning should be done on cooktop only. In surface cooking of foods other than canning, the

use of large-diameter utensils (extending more than l-inch beyond edge of trim ring) is not recommended. However, when canning with waterbath or pressure canner, large-diameter utensils may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER UTENSILS

FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding heating 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 centered on surface unit, use smallerdiameter containers for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indenta-

tion fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

RIGHT

4. When canning,

sources. Reliable recipes are available from the

manufacturer of your canner; manufacturers of

glass jars for canning; such as Ball and Kerr; and, the United States Department of 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 directions have 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.

use recipes from reputable

WRONG

Questions

and Answers

Q. HOW can my Minute Timer

make my surface cooking easier? A. Your Minute Timer will help 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 preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod * unit. Since canning generates large amounts of steam, be careful to prevent burns from steam or heat. Canning should only be done on surface units.

Q. Can I use special cooking equipment like an oriental wok, on

any surface units? A. Utensils without flat 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 recommended in the Cleaning Chart.

Q. Why is the porcelain finish 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 turning surface unit off and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why do my utensils tilt when I

place them on the surface unit? A. Make sure that the “feet” on your Calrod@ units are sitting 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.

Page 21

Using Your Conventional Oven

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 temperature caiied for in rec-

ipe. oven Cyciing Light comes on and remains on untii preset oven

temperature is 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

indicated in your recipe. -if your cooking time is ionger than sixty minutes, Minute Timer must be reset.

Most foods cook satisfactorily without preheating. if preheating is required, put your dish promptiy in the oven after Oven 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 opening your oven

door frequently. This couid cause

undesirable resuits in your baking. C)niy check foods at the minimum time of the recipe. Then cook 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 Automatic Oven Timer controis your .Ti ME BAKE feature. When you TIME BAKE, your oven can be preset to start and stop

Automatic Oven Timer, Minute Timer

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 (denoting numerais) 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 MiNUTE TiMER, turn knob to desired minutes. (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.

automatically if you are not home.

Step 1: Be sure the oven Clock shows correct time of day since Ciock controis the Oven Timers. Start diai pointer must 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 knob on Start diai and turn pointer to time that you want oven to start. (There’s no need to set Start diai when starting time is the present time of day.)

Step 2: To determine Stop time, add the food’s cooking time 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

temperature setting. 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.

Step 5: Remove food and turn Oven Set Knob to OFF.

Page 22

How to Set Your Oven for Broiling

(Also see Broiling Chart, page 29.)

Step 1: Place the meat on 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.

Step 4: Leave oven door fijar about 3 inches (except chicken, see below). The door will stay open itself yet the proper temperature will be maintained in the oven. Dur-

ing cooking, turn the food only

once. Step 5: Turn Oven Set Knob to

OFF and serve food immediately.

Leave the pan outside the oven to cool during the meal for 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. Always keep rack 3-5 inches from the broiling unit.

exterior browning

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 your oven. This helps the

meat to baste itself.

Step 2: Use shelf position “A” or “B”;

or the one indicated on

Roasting Chart, page 30. 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 exception is 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 comes on and remains on 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. tinue to cook slightly while standing after being removed from the oven. This should be taken into consideration when

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.

●

You may cook frozen meat

roasts without thawing. 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”. The tent-shaped foil should be laid loosely over the poultry so the heat can circulate

under the foil.

Most frozen poultry should be

●

thawed before cooking to ensure it is done evenly. Some, however, can be cooked successfully without thawing. Check the packer’s label for specific directions.

Most meats con-

must allow more

Page 23

SeIf-Cleaning Your Conventional Oven

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.

STEP 1: Remove ail cookware

and food as well as heavy soil deposits from the oven. Clean spatters or spills around the oven door, rectangular flanges, and gasket. Then close the door. (Oven

shelves may be left in oven. Note:

Shelves may become gray after

several cleanings.)

—

p q

;4_. ..-

--/

31-. ‘-u - --%-

-w.;’

I ,-”--’” -”:.

--...

-e

-,..

-q. . .

STEP 3: Push and hold Latch

Release Button while sliding the Latch to CLEAN.

Recommended Cleaning 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 detected especially during the first few cleanings. Do not be alarmed. This is normal during the selfcleaning cycle.

When cleaning temperature is

reached, Lock Light comes on and

door cannot be unlatched until

Lock Light goes off.

STEP 5: When Lock Light goes

off, push and hold the Latch Re-

lease Button while sliding Latch to OPEN.

“-”F

+7--U’;

.... . . . . . ---

Ill

STEP 2: 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 caused by excessive grease and you should switch the Oven Set Knob to OFF. Open windows and doors to rid room of smoke. Allow the oven to COOI for at /east me hour before opening the door. Wipe up the excess grease and reset the clean cycle.

STEP 4: Set The Automatic

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 when all steps are set

properly.

● If you wish to 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. Lock Light glowing indicates 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

clean long 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-cleaning cycle.

Page 24

Care and Cleaning of Your Cooking Center

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 CLEANING ANY

PART OF YOUR COOKING CENTER.

Control Panels

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.

Temperature Probe

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.

Aluminum Foil on Shelves—

why you shouldn’t use 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.

Precautions for 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.

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 Aluminum Foil 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

THOROUGHLY TO THE BROILER

RACK AND SLIT THE FOIL TO

CONFORM WITH 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.

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.

(continued next page)

Page 26

Plug-In Surface Units

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

MEDAILION

I CHROME-PLATED

SPIDER

DRIP~tWRING

/“

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.

Page 27

Broiling Chart

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

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. thick B 8

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 5 5

c c

First Side Time, Min.

25 35

1‘/2-2

3-4 13-16

10 13

10 10

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. Frozen Steaks can be conventionally broiled 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.

4-5

7 9 13

7-8 14-16

20-25 10-15

‘/2

(Do not turn over)

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.

1’/2 times per side.

4-6 12-14

1-2

If desired, spilt sausages In half lengthwise Into 5 to 6-in, pieces.

Page 28

Baking Chart

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 recommended for 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

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

A, B B

B A. B

A, B B, A

A B A

A, B B

A. B

B, C B. C

A, B. C B

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, preheating gives best appearance and

crispness.

4. Open the oven door to check food as little as possible to

prevent uneven heating and to save energy.

Oven Temp.

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°

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

Roasting Chart

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:

4. standing time 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. 24-30 18-22

30-35

35-45 28-33

21-25 20-23 25-30 24-28

30-35 35-45

35-45 30-40 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”

Page 30

Surface Cooking Chart

Utensil Tips

1. Use medium or heavy-weight cooking containers. Aluminum containers conduct heat faster than other metals. Cast iron and coated cast iron

containers are 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 pyroceram saucepans or

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 saucepans should be used with the heat-spreading trivets avaiiable for that purpose.

2. To conserve the most

cooking energy, 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 which causes “crazing”

cracks) on the porcelain and discoloration ranging from blue 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.

(fine hairline

rings.

foods bubble

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

Frozen LOW. Cook according to

Sauteed: onions; green peppers; mushrooms; ceiery; etc.

Rice and Grits Tripies 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

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.

Page 32

The Problem Solver

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 Problem Solver to

locate your problem and then follow the suggested recommendations.

Conventional Oven

PROBLEM

OVEN WILL NOT WORK Plug on range is not completely inserted in the outlet receptacle.

OVEN LIGHT Light bulb is loose.

DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

MOISTURE INSIDE AND OUTSIDE YOUR OVEN

CALROD@ SURFACE UNITS NOT FUNCTIONING PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON’T LATCH

POSSIBLE CAUSE AND REMEDY

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 positioned properly. 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.

been tripped, or a fuse has

Page 33

Microwave Oven

[ PROBLEM

CONTROL PANEL LIGHTED,

YET OVEN WILL

FOODS ARE EITHER OVER-

COOKED OR Undercooked)

NOT START

POSSIBLE CAUSE AND REMEDY

Door not securely closed. START must be touched after entering cooking selection.

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

Make sure you have entered cooking time after touching TIME COOK.

CLEAR/OFF was touched accidentally. Reset cooking program and touch START.

Temperature probe not inserted properly or not being used during Auto Roast or Temp Cook.

Make sure you have entered desired finished temperature after 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. incorrect Power Level entered. Check Cookbook for recommended

Power Level or changing levels during cooking if necessary. Dish was not rotated, turned or stirred. Some dishes require specific

instructions. Check Cookbook or recipe for these instructions.

Too many dishes in oven at same time. Cooking time must be

increased when cooking more than one food item. Check Cookbook

for recommendation on increasing tirrie.

Probe not inserted properly into meat or dish when using Temp Cook or Auto Roast functions. Check Cookbook or Auto Roast section of this book for specific instructions.

Check Cookbook for food placement and instructions when using Double Dutyw Shelf.

All These Things Are Normal on Your Microwave Oven:

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 operating at power levels other than high.

4. Dull thumping sound while operating at power levels other than high.

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

Page 34

Cleaning Chart

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 Chrome Side Trims and Trim StriDs

Porcelain Enamel Surface*

Inside Oven

Oven Gasket*

Oven Liner

Shelves (See Self-Cleaning Oven Directions

Calrod@ Surface Unit Coils

Chrome-Plated Rings or Chrome Trim Rings and Pans

Porcelain Drip 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

c Soap and Water

● Soap and Water

● Stiff-Bristled Brush

. Soap-Filled

Scouring Pad (Non Metallic)

. Soap and Water . Soap-Filled

Scouring Pad

Plastic Scouring Pad

● 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 commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel.

If acids should spill on the 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-CLEANING FUNCTION 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-cleaning oven.

“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,

clean and

rinse.

Page 35

●

Consumer Services

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-HOTPOINT FACTORY 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

●

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 on now. 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 additional Service 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.

~“-

.-.-:----

-------------

.,Y_A=.--

-$ .--”

*:=:*: - 4

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

capacity washers and dryers, plus specially packaged 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

~ ne GE Anmer CenteF800.626.2000

Page 36

C MICROWAVE OVENIRANGE ~

RANTY

slip or cancelled check to establish warranty 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 replacement magnetron tube if the magnetron tube fails because of a manufacturing defect. You pay for

the service trip to your home and

service labor charges.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

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

The GE Answer CenterTM

800.626.2000 consumer information service

● Improper installation.

If you have an installation problem, contact your dealer or installer.

You are responsible for providing adequate electrical, exhausting and other connecting facilities:

This warranty is extended to the

original purchaser and any succeed-

ing owner for products purchased

for ordinary home use in the 48

mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that 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 telephone directory for GENERAL ELECTRIC COMPANY. GENERAL ELECTRIC FACTORY ‘ SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE” SERVICE.

● Replacement of house fuses

or resetting of circuit breakers.

. Failure of the product if it is

used for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL

DAMAGES.

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

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

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—Consumer Affairs, 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