GE JHP60G user manual

Page 1
Howtogetthebestfrom
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Center
Your
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Energy-savingtips Features of
vour CookingCenter
Howto use the microwave
AU’10ROASTfeature
JHP60G
p7
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.
(c) DO damaged. It is particularly import.
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.
5
Avoid heating baby food in
glass jars, even without their
lids; especially meat and egg mixtures.
Plastic Utensils—Plastic
utensils
designed for microwave cooking are very useful, but should be used carefully. Even microwave plastic may not be as tolerant of overcooking condi­tions as are glass or ceramic rnateriais and may soften or char if subjected to short periods of overcooking. In tonger expo­sures to overcooking, the food and utensils could ignite. For these reasons 1) Use micro­wave plastics only “and use them” in strict compliance with the utensil manufacturer’s recommendations. 2) Do not subject empty utensils to micro­waving. 3) Do not permit children
to use pJastic utensils without complete supervision.
. “Boilable” cooking pouches and tightly ctosed plastic bags should be slit, pierced or vented as directed in Cookbook. If they are not, plastic could burst dur-
ing or immediately after cooking, possibly resulting in injury. Also, plastic storage containers should beat least partially uncovered because they form a tight seal.
When cooking with containers tightly covered with piastic wrap,
remove covering carefuily and
direct steam away from hands and face.
Use of the DOUBLE DU~
shelf accessory. TO position shelf so that it is securely “seated,” insert into the oven cavity above shelf supports and ,
completely to the back oven
wail. Drop into place so that the
recessed areas are over the shelf supports. To remove shelf, lift shelf above supports and then pull forward and out. Do not
place food on shelf unless it is secureJy “seated on the supports’
When the shelf is not in use,
remove from the oven.
. Do not use a microwave
browning dish on shelf.
{continued next page)
1
Page 6
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
6
Page 7
Energy Saving Tips
Microwave Cooking @
Use proper power level as recommended and DO NOT OVERCOOK.
DO not operate the oven while
.
empty. If by accident the oven should run empty a minute or two, no harm is done. However, try to avoid operating the oven empty at all times—saves energy and also ensures good long term life of oven.
Surface Cooking . Use
weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.
e Cook fresh vegetables with a minimum amount of water in a covered pan.
o Watch foods when bringing them quickly to cooking tempera­tures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.
e lJse residual heat with sutface cooking whenever possible. For example, when cooking eggs in the shell bring water to boil, then turn to OFF position to complete the cooking.
Always turn surface unit OFF
before removing utensil.
lJse correct heat for cooking
task. . . (if time allows, do not use HIGH heat to start), medium high—quick brownings, medium—slow frying, low—finish cooking most quanti­ties, simmer—double boiler heat, finish cooking, and special for small quantities.
When boiling water for tea
or coffee, heat only the amount
needed. It is not economical to boil a container full of water for only
one or two cups.
cooking utensils of medium
high heats to start cooking
Conventional Oven Cooking
Preheat the oven only when
necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open as short a time as possible when it is opened.
For self-cleaning oven, be sure
to wipe up excess spillage before self-cleaning operation.
Cook complete oven meals
instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same tem­perature in approximately the same time.
LJseresidual heat in oven when-
ever possible to finish cooking cas­seroles, oven meals, etc. Also add rolls or precooked dessetis to warm oven, using residual heat to warm them.
Page 8
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.
~a
Conventional Oven
14. Oven Set (Clean) Knob.
Oven “ON” Light.
15.
16. Oven Temp (Clean) Knob.
17. oven Cycling Light.
18. Automatic Oven Timer, Clock,
Timer.
19. oven
20. Latch Release Button.
21. Latch.
22. Self-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.
8
plug-in surface units—
Page 9
Your Touch Control Panel
.
e @
Q
9
o
?’/
.
0
A
:
?
1.
DISPLAY. Displays time of day, time or temper­ature during cooking functions (or power level when Power Level Pad is touched.)
2.
POWER LEVEL. Touch this pad before entering another power level number if you want to change from automatic Power Level 10 (HIGH) for cooking or Power Level 3 (LOW) for defrosting.
3.
START. After all selections are made, touch this pad to start oven.
4*
CLEAR/OFF. When touched, it shuts off the oven and erases all settings (except time of day).
5.
HOLD/TIMER. This feature uses no microwave
energy while it functions as both a kitchen timer or as a holding period between defrost and time or temperature cooking. (See page 13.)
6.
CLOCK. Touch this pad to enter time of day or check time of day while microwaving. To set clock, first touch 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.
7.
NUMBER PADS. Touch these pads to enter cooking/defrosting time, time of day, tempera­ture, Power Level, Auto Roast Code or COOK
CODE’” digits.
8.
COOK CODE’M
cut method for entering cooking time, and power level. (See page 16.)
9.
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.)
9
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.
1!
,
Step 1: Fill a cup 2/3 full of water and add 1 teaspoon of freeze dried coffee. Use a cup that has no metal decoration. Place cup in oven and close door.
Step 3: Select your time. Touch
1, 2 and Ofor a minute and 20 sec­onds. 1:20 and signal light above TIME COOK appear on display. If 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.
10
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.
11
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.
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h
Step 2: Touch TEMP
readout display shows Oand signal
above TEMP COOK flashes.
light
COOK. The
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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.
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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
12
than set temperature, oven will sound and not start. Q. Can I leave my probe in the oven if.it’s not inserted in the food?
A. No. If the probe is left inside the oven, touching the oven wall, and
not inserted in food, you may dam-
age the oven.
Q. How do I know what tempera­ture to set?
A. Your 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~
L
c
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.
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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.
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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.
..-
13
Page 14
~! Microwave Oven
1
Automatic Roasting
~
I
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.
14
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°
5 190°
4
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
13-15 20
5-1o
30
20
20
Questions and Answers
Q. Are there any particular trivets
that work better than others?
A. Yes,flat glass trivets such as lids
or dish covers generally give more
even 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.
15
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
50
Time-in
Minutes
%?
Power Level Timein Power Level
High (10)
R
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.)
23
143
23
13
83
123
83
283
103
40
37 60
50 60
10
28
25 45
23 43
10
20
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
8
OZ.
16 OZ.
2 tbs.
Fish Fillets
(1 lb.)
Franks (in bun)
2 4
Meat Loaf
(1% Ibs.)
Sausage (Raw)
4 Patties (% lb.) 4 Links
Swiss Steak
(2 Ibs.)
Frozen TV Dinner
(12 oz.)
Vegetables (Fresh)
Beans, Green
(1 lb.)
Broccoli
(1%-1% tbs.) Spears
cut Cauliflower, Head Corn on Cob
(4)
Potatoes
(4) Squash
(1 lb.) Zucchini
(1 lb.)
Vegetables (Frozen)
OZ. pkg.
10
28 48
200
50
100
665
27
20
50
120
200
80
10
30
170
40 20
705
70
150
157 120 137
120
120
100
100
70
17
Page 18
PAGE 18 IS TEMPORARILY MISSING. 5/31/97
Page 19
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~.
1
~.,
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
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4\
metal coils of four Calrod’ units thus giving the cor­rect amount of energy for each setting you choose.
How to Set the Controls
You must push the knob in only when it is set at OFF; this is to pre­vent you from turning the knob on accidentally. When the knob is in
any other position, you can turn it without pushing it in. You will feel it pop out when you turn it to OFF.
Step 1: Push in control knob.
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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Concave80v0mf40.naee Botlom
Right
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Right
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NOT OVER .
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7
. 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.
19
. 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.
20
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.
21
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
22
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.)
i
p q
;4_. ..-
--/
31-. ‘-u - --%-
-w.;’
..
I ,-”--’” -”:.
--...
-e
~.
-,..
-_
-q. . .
I
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’;
/
IP
.... . . . . . ---
F
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.
24
Page 25
Adjusting Oven Thermostat When cooking a food for the first time in your new oven, use time given on recipe as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your new oven has been set correctly at the
factory and is more apt to be accu-
rate than the oven which it replaced. However, if you find that your foods
consistently brown too little or too
much, you may make a simple ad­justment in the thermostat (Oven Temp) knob,
PULL KNOB OFF OF SHAFT, LOOK AT BACK OF KNOB AND NOTE CURRENT SETTING, BEFORE MAKING ANY ADJUSTMENT.
Pull off knob. Hold knob skirt, or
tab, firmly in one hand so pointer is at top. With other hand turn knob to
move pointer one notch in desired direction, RAISE to increase,
LOWER to decrease.
Return knob to the range by
matching the flat area of the knob to the shaft.
. Recheck oven performance
before making an additional adjustment.
Lamp Replacement
CAUTION: Before replacing your oven lamp bulb, disconnect the
electric power for your Cooking
Center at the main fuse or circuit breaker panel. Be sure to let the lamp cover and bulb cool com­pletely before removing or
replacing them.
-’Q
To remove: . Take out 3 slotted screws as
shown in lamp diagram.
Detach lamp cover and remove
bulb.
To replace
Put in a new 40-watt appliance
bulb.
. install lamp cover. Replace 3 screws and tighten them, making sure cover fits flush with oven wall.
Reconnect electric power to the
Cooking Center.
Use of 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.
/1
Oven Vent Duct
Oven is vented through a duct located under the right rear Calrod@ unit. To clean duct: remove Calrod@ unit and drip pan/ring. Lift out vent duct. In replacing, make sure the duct opening is under the opening in drip pan. Correct posi­tioning is important to allow mois­ture and vapors to be released from oven. Never cover the hole.
(continued next page)
25
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
I
MEDAILION
I CHROME-PLATED
SPIDER
DRIP~tWRING
/“
w
SPIOER
To replace:
. Place drip pan/ring in the surface unit cavity found on top of the range. Line
up the drip pan so the
unit receptacle can be seen.
Insert the terminals of the plug-in
unit through the opening in the drip pan/ring and into the receptacle.
Guide the surface unit into place
so it fits evenly and locks snugly into the receptacle or trim ring.
NOTE: If your range has separate
trim rings, the drip pan must be
under the trim ring.
Do not attempt to clean, adjust, or in any way repair the plug-in recep­tacle. If liquid should spill and col­lect inside the receptacle, call for service.
Removable Oven Door
TO REMOVE door, open to BROIL
position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges.
TO REPLACE, grasp door at sides.
Line up door with hinges and push door firmly into place.
To remove
Be sure the control for the sur-
face unit is on OFF and the coils are cool before removing the Calrod@ unit.
Raise the unit coil opposite the
receptacle. Lift about one inch above the trim ring and pull away
from the receptacle.
After removing the plug-in sur-
face unit, lift drip pan/ring to clean
under the unit.
To clean:
Wipe around the edges of the
surface unit opening in the range top. Clean the area below. Rinse all washed areas with a damp cloth or sponge.
26
Page 27
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
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 c
c.
c
c c
A,
c
c
B
c 5 5
c
0
c
c c
B
c
First Side Time, Min.
3%
7
7
9
13
10
15
25 35
1‘/2-2
3-4 13-16
10 13
8
10 10
17
6
5. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
6. Broiler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
7. 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.
3%
4-5
7 9 13
7-8 14-16
20-25 10-15
‘/2
(Do not turn over)
8
10 13
4-7
Comments
Arrange in single layer.
Space evenly. Up to 8 pathes take about same time.
Steaks less than l-in. cook through
before browning. Pan frying is recommended.
Slash fat.
Reduce times about 5-10 m!n. per side for cut-up chicken. Brush each side wdh melted butter. Broil with skin side down first and bro~l with door closed.
Space evenly. Place Engllsh muffins cut-side-up and brush with butter, If desired.
Cut through back of shell. Spread open. Brush with me!ted butter before and after half time.
Handle and turn very carefully. Brush with lemon butter before and
during cooking If desired. Preheat
broiler to increase browning. Increase times 5-10 mtn. per side
for I’/z-in. thick or home cured.
Slash fat.
Slash fat.
1’/2 times per side.
10
4-6 12-14
1-2
If desired, spilt sausages In half lengthwise Into 5 to 6-in, pieces.
27
Page 28
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
Cookies
Brownies Drop
Refrigerator Rolled or sliced
Fruits, Other Desserts
Baked apples Custard
Pudd!ngs, Rice and Custard
Pies
Frozen
Meringue
One crust Two crust Pastry Shell
Miscellaneous
Baked potatoes Scalloped dishes Souffles
Container
Shiny Cookie Sheet
Shiny Metal Pan with Satin-finish bottom Cast Iron or Glass Shiny Metal Pan with Satin-flnlsh bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans Shiny Oblong 01 Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan Metal or Ceramic Pan
Metal or Ceramic Pan ,
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Sh!ny Metal Pan with
Satin-flnlsh bottom
Shiny Metal Pan with Satin-flnlsh bottom Metal or Glass”Loaf Pans
Metal or Glass Pans Cookie Sheet
Cookie Sheet Cookie Sheet
Glass or Metal
Glass Custard Cups or Casserole (set In pan of
hot water)
Glass Custard Cups or Casserole
FOII Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-f!nlsh Metal
Glass or Satin-flnlsh Metal
Glass or Sat!n-fin!sh Metal
Set on Oven Shelf
Glass or Metal
Glass
Shelf Position
B+
B, A
B
B
A, B B
B A. B
A, B B, A
A B A
A, B B
A. B
B
B
B
B, C B. C
B, C B. C
A, B. C B
B
A
B. A
A, B B B
A. B, C A. B, C B
oven heat 25° if lighter crusts are desired. Preheat cast iron for
baking some foods for rapid browning when food is added.
3. Preheating the oven is not always necessary, foods which cook longer than 30 or 40 minutes. For food with short cooking times, 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.
c
400 °-475c
350°-4000
400°-450° 350°
400°-4250 375°
350°-3750
375°-4250
375°-4250 350°-3750
325°-3750 375” -400”
325°-3500
325°-3500 350” -375°
275°-3000
350°-3750
350°-3750
350°
325°-3500 350”-400°
400°-4250 375°-4000
350°-4000 300°-350°
325°
400°-4250
325”-350°
400=-4250 400°-425° 450°
325” -400’ 325” -375° 300’-350°
Time, Min.
15-20
20-30
20-40 45-55
20-30 45-60
45-60 45-60
10-25 20-30
30-55 10-15 45-60
45-65 20-25
2-4 hrs.
20-35
25-30
40-60
25-35 10-20
5-12 7-12
30-60 30-60
50-90
45-70
15-25
45-60 40-60 12-15
60-90 30-60 30-75
Comments
Canned refrigerated b]scults take 2-4 min less time,
Preheat pan for crisp crust
Decrease about 5 min. for muffin mix. Or bake at 450° for 25 mtn., then at 350° for 10-15 mln
Dark metal or glass give deepest browning. For thin rolls, Shelf B may be used. For thin rolls, Shelf B may be used.
Two piece pan ISconvenient Line pan with waxed paper
Paper liners produce more moist crusts. Use 300° and Shelf B for small or Indlviduai cakes.
Bar cookies from mlx use same time. Use Shelf C and Increase temp. 25-50° for more browning.
Reduce temp. to 300° for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes
Large pies use 400° and Increase Ilme. To quickly brown meringue use 400° for 8-10 mtn. Custard fllllngs require lower temp.. longer time,
Increase time for large amount or size
f2Spt2CiZilly for
Page 29
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:
Well Done:
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”
29
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
Covered Saucepan
Uncovered Skiiiet
Covered Saucepan
Directions and Setting to Start Cooking
H1. Melt fat. Switch to MED HI to brown chicken.
H1. In cold skillet arrange bacon slices. Cook just until starting to sizzle.
“Ht. Melt fat. Switch to MED
to brown slowly.
Ht. Cover meat with water and cover pan or kettle. Cook until steaming.
WM. Allow 10 to 15 min. to melt through. Stir to smooth.
MED Hi,. Heat skiiiet 8 to
10 min. Grease iightly.
Hi. in covered kettie, bring saited water to a boil, uncover and add pasta slowiy so boiiing does not stop.
Hi. Heat until first jiggie IS heard.
Hi. Bring just to boii.
Hi. Measure ‘/2to l-in. water in saucepan. Add sait and prepared vege­tabie. in covered saucepan bring to boii.
Hi. Measure water and sait as above. Add frozen biock of vegetabie. in covered saucepan bring to boii.
H1. in skiiiet meit fat.
Hi. Bring saited water to a boii.
Setting to Complete Cooking
LOW. Cover skillet and cook until tender. Uncover last few minutes.
MED H1. Cook, turning
over as needed.
LOW. Cover and cook until tender.
LOW. Cook until fork tender. (Water should slowly boil). For very Iargt loads medium heat may be needed.
Cook 2 to 3 min. per side.
MED Hi. Cook uncovered untii tender. For iarge amounts HI may be needed to keep water at roiiing boii throughout entire cooking time.
MED Hi for foods cookin{ 10 min. or less. MED for foods over 10 min.
LOW. To finish cooking.
MED. Cook l-ib. 10 to 30 more min., depending on
tenderness of vegetabie.
time on package.
MED. Add vegetabie. Cook untli desired ten­derness IS reached.
WM. Cover and cook according to time.
Comments
For crisp dry chicken, cover only after switching to LOW for 10 min. Uncover and cook turning occasionally 10 to 20
min. A more attention-free method
is to start and cook at MED.
Meat may be breaded or mar­inated in sauce before frying.
Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.
When melting marshmaiiows, add miik or water.
Thick batter takes siightiy
longer time. Turn over pan-
cakes when hubbies rise to surface.
Use iarge enough kettle to prevent boiiover. Pasta dou­bies in size when cooked.
Cooker shouid jlggie 2 to 3 hmes per minute.
Stir frequently to prevent sticking.
Uncovered pan requires more water and ionger time.
Break up or stir as needed
whiie cooking.
Turn over or stir vegetabie as
necessary for even browning.
cooking. Time at WM. Rice: 1 cup rice and 2 cups water—25
reins. Grits: 1 cup grits and 4
cups water—40 mtn.
31
Page 32
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
32
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.
33
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
Soap and Water
Soap and Water
c Soap and Water
Soap and Water
Stiff-Bristled Brush
. Soap-Filled
Scouring Pad (Non Metallic)
. Soap and Water . Soap-Filled
Scouring Pad
Plastic 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,
be
clean and
rinse.
34
Page 35
1
Consumer Services
p
At General Electric we’re committed to providing you with the best appliances we know how to build and we know that you want your appliances to give
Our Consumer Services are designed with your needs and wants in mind.
Warranty Protection
Before your new appliance left the factory, it went through rigorous tests to detect manufacturing defects.
Convenient Service
Whether your appliance is in or out of warranty, you’re just a phone call away from our nationwide network of Factory Trained Service professionals.
Simply call our GE service organization. Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-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
4
Service Contracts
For trouble-free service beyond the written warranty period.
If you prefer to budget your repair expenditures ‘ instead of being surprised by them, GE offers service contracts for varying lengths of time 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.
m
U
9
d
\
~“-
.-.-:----
-------------
.,Y_A=.--
-$ .--”
*:=:*: - 4
-
e
Service contracts let you pay today’s prices for service a month, a year, or several years from
trained service technicians using only genuine GE parts. If you have any questions about
800.626.2224. (In Kentucky, call 800.292 .2057.)
A program for do-it-yourself appliance repair,
the system includes step-by-step repair manuak for refrigerators, most non-microwave electric ranges, dishwashers, and standard and large
I
capacity washers and dryers, plus 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
m
~ ne GE Anmer CenteF800.626.2000
35
Page 36
C MICROWAVE OVENIRANGE ~
RANTY
es
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.
it
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Manager—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
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