GE JHP63G Use and Care Manual

Page 1
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UseandCareof
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tips
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Features p %diicecooking ovencooking Howtousethe
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BeforeIBsingyourra readthisbookUMwmye
I i intt h y opa maiy n rapr
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andserialnumbers.
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Page 3
~ SmETY Instructions
Readah!instructionbeforeusingthisappliance.
Whenusingelectricalappliances,
basicsafetyprecautionsshouldbe followed,includingthefollowing:
@Usethisapplianceonlyforits intendeduseasdescribedinthis manual.
*Besureyourapplianceis properlyinstalledandgrounded byaqualifiedtechnicianin accordancewiththeprovided installationinstructions.
~Don’tattempttorepairor
replaceanypartofyourrange unlessitisspecifically recommendedinthisbook.All otherservicingshouldbereferred toaqualifiedtechnician.
@Beforeperforminganyservice, DISCONNECTTHERANGE POWERSUPPLYATTHE HOUSEHOLDDISTRIBUTION PANELBYREMOVINGTHE FUSEORSWITCHINGOFF
a
THECIRCUIT13REAK3R. @Donot leavechildrenalone—
Childrenshouldnotbeleftalone orunattendedinareawhere applianceisinuse.Theyshould neverbeallowedtositorstandon anypartoftheappliance.
@DorilaUowanyonetoclimb,
standorhangonthedoor, drawerorrangetop.They
could!damagetherangeand eventipitover,causingsevere personalinjury.
eCAUI’’ION:Do Nm STORE H’EMSOFDJ’17ERESTTO CHILDREN’UNCABINETS ABOVEA RANGEORON THEBACKSPLASHOFA
RANGE–CHILDREN CLIMB~G ON
THERANGE
TOREACHKlMW3COULD
* Wearproperclothing.Loose
fittingorhanginggarmentsshould neverbewornwhileusingthe appliance.Flammablematerial couldbeignitedifbroughtin contactwithhotheatingelements andmaycausesevereburns.
@Useonlydrypothohks- Moistordamppotholdersonhot surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch hotheatingelements.Donotuse atowelor otherbulkycloth.
@Neveruseyourappliancefor
warmingorheatingtheroom. ~Storageinoronappliance—
I?lammablematerialsshouldnot bestoredinanovenornear surfaceunits.
*Keephoodandgreasefilters cleantomaintaingoodventing andtoavoidgreasefires.
@Donotletcookinggrease
orotherflammbk materials accumulateintherangeor nearit.
@Donotusewaterongrease fires.Neverpickupaflaming pan.Smotherflamingpanon surfaceunitbycoveringpan completelywithwellfittinglid, cookiesheetorflattray.Fkuning greaseoutsideapan.canbeput outbycoveringwithbaking sodaor,ifavailable?anmM­purposedrychemicalorfoam.
‘@Donottouchheatingek!ments
orinteriorsurfacesofoven.
Thesesurfacesmaybehot enoughtoburn,eventhoughthey aredarkincolor.Duringandafter use,donottouch,orletclothing orotherflammablematerials contactsurfaceunits,areas nearbysurfaceunitsorany interiorareaoftheoven;allow sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude thecooktopandareasfacingthe cooktop,ovenventopeningand surfacesneartheopenings,and crevicesaroundtheovendoor. Remember:Theinsidesurface oftheovenmaybehotwhenthe doorisopened.
@Whencookingpork9follow ourdirectionsexactlyandalways cookthemeattoatleast170”l?. Thisassuresthat,intheremote possibilitythattrichinamaybe presentinthemeat,itwillbe killedandmeatwillbesafetoeat.
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Page 4
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Page 5
will- range, me many other
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items, is heavy a
cansettle into soft m ‘cO sudi as cushioned.vinylor
carpeWhen movingthe ra c thtyo floou ca
and it is recommended that these simpleand inexpensiveinstructions be followed,
The range shouk.ibe installedon a sheet of plywood (or similar material) as follows:When lhe
jkw
coveendtfro
thran
will rest on shouldbe built plywoodtothesame levelor higher
than the floor covering. This wiH allowtherangeto be movedfor cleaning or servicing.
the area that the range
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satw y f pri n w t inl a p
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@U resheasu coowheti6F ~xaw coe i t shbrwat bot t t O post con~
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Levelingscrewsare located on each corner ofthe base of the range. Removethe bottom drawer and you can levelthe range on an uneven floor with the use of a nutdriver.
TOremove drawer, pull drawer
outd! the wayqtilt up the front
antait out. TOreplace
drawer,insert glides at back.of drawerbeyondstopon rangeglides. Lift drawer if necessary to insert easily.Let front of drawer down, then push in to close.
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~ con~inerfill ofwatdrforoneor .. ., . .- :<,.’ -‘ ;“ ; ‘, twocups. . ,
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Page 7
EkSurfaceCooChon pagesIO-II.
Your range top is designed to give you flexibility of boiling, steaming, sauteing, browning, frying, can­ning, or pressure cooking. lt heats through the metal CrOjlSOffour
Calrunthgivt co reamoo enef ea setty cho
surface coowi
Infi
Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.
A
A both O a HIposi
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“clicks”at those positions; “c~ick” on HIGH marks the highest setting; the lowest setting is between the words LOW and
Heat Controls
slight niche so control
OFI a qu kitcy m hesli“cl insoudurcookin
H to Set the Controls
step 1
Grasp contol knob and push in. . .
cathesettselea
being maintained.
Switching heats to higher settings always show a quicker change than switching to lower settings.
cooking ( for U H
I M
m
N
Low
WM
Ouick start for cooking; ~ring water to boil.
Fast fry, pan broil; maintain fast boil on large amount of food.
Saute and brown; maintain slow boil on large amount of food.
Cook after starting at HIGH; cook with little water in covered pan.
Steam rice, cereal; maiiltain serving temperature of most foods.
N
1
At HIGH, MED I-II,never leave food unattended. 130iloverscause smoking; greasy spillovers may catch fire.
2. At WARM, LOW,melt choco­late, butter on small unit.
S 2
Turn either clockwise or counter­clockwise to desired heat.setting.
Controlmustbe pushedin to set only from OFF position. When controlis in any position other than OH+’,it my be rotated without pushingin.
Besure you turn control to OFF when y~u finish cooking. An indi­cator light willglow when
heo a suru i o
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Page 9
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Q How can my N’HrmteTimer
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9
Page 10
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————.——
Use mediheavy
L cookwAlum condhefasthot metaCaira coaca ircoo~i slt abs heab genecoevea LOo MEDsettSt pam counevi n combwiotmet
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fil M t s o t sat t s o t s u Ap t e m t a i b t e o t t r t h w c
“c( h c o t poa di raf b t d g o t t r
Food Cereal
Cornnleal,~rits. oatmeal
Cocoa HI.Stirtogetherwater or
coffee Percolator HI.Atfirstperk,switch
Eggs Cookedinshell
Friedsunny-side-up Covered
Poached
Scrambledoromelets
Fruits Covered
Meats,Poultry
Braised:Potroastsof beef,lamborveal; porksteaksand chops
Pm-fried:Tender chops;thinsteaksup m3/4-in.; minute steaks;hamburgers; franksandsausage; thinfishfillets
Cookware
Covered Saucepan
Uncovered Saucepan
Covered Saucepan
Skillet
Uncovered Skillet
Covered Skillet
Uncovered Skillet
Saucepan
Covered Skillet
tJncovcred
Skillet
DirectionsandSetting toStartCooking
coveredpanbring
I-II.In
watertoboilbeforeadding cereal.
milk,cocoaingredients. Bringjusttoa boil.
heattoLOW.
HI.Covereggswithcool water.Coverpan,cook untilsteaming.
MEDHI. Meltbutter,add eggsandcoverskillet.
HLMeltbutter.Friedovereasy
HI.In coveredpanbring watertoaboil.
IiI. Heatbutteruntillight goldenincolor.
HLIncoveredpanbring fruitandwatertoboil.
HI.Meltfat,thenaddmeat. SwitchtoMEDHIto brownmeat.Addwateror otherliquid.
~Ic Preheatski]l~t,then
greaselightly,
SettingtoComplete Cookinc
LOWorWM,thenadd cereal.Finishtiming accordingtopackage directions.
MED,tocook1or 2min. tocompletelyblend inrzredients.
LOWtomaintaingentle butsteadyPerk.
LOW.Cookonly3to4 min.forsoftcooked;15 min.forhardcooked.
ContinuecookingatMED HIuntilwhitesarejustset, about3to5min.
LOW,thenaddeggs. Whenbottomofeggs havejust set,carefully turnovertocookother side.
LOW.Carefullyaddeggs. Cookuncoveredabout5 min.atMEDHI,
MED.
Adde~~mixture. Cook,stirringtodesired doneness.
LOW.Stiroccasionally andcheckforsticking
LOW.Simmeruntilfork tender.
Ml?.DHIor MED.Brown andcooktodesired doneness,turningover
asneeded,
Comments
Cerealsbubbleandexpandas theycook;uselargeenough saucepantopreventboilover.
Milkboilsoverrapidly.Watchas boilingpointapproaches.
Percolate8to 10min.for8 cups,lessforfewercups.
Ifyoudo notcoverskillet,baste eggswithfattocooktopsevenly.
Removecookedeggswithslotted spoonor pancaketurner.
Eggscontinuetoset slightlyafter cooking.Foromeletdo notstir ~ lastfkwminutes.Whensetfold
inhalf. Freshfruit:Use 1/4to 1/2cup
waterperpoundoffruit, Driedfruit:Usewateraspackage
directs, .Timedependsonwhether
fruithasbeenpresoaked,If not, allowmorecookingtime.
Meatcanbeseasonedandfloured beforeit isbrowned,ifdesired. Liquidvariationsforfkvcrcxmld bewine,fruitor tomatojuiceor meatbroth.
Timing:Steaks1to2-in,: 1 to 2hrs, Beef Stew:2to3 hrs. PotRoast:2%to4 hrs.
Panfryingisbestforthinsteaks andchops.If rareisdesired,pre­heatskilletbeforeaddingmeat.
10
Page 11
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DirectionsandSetting
Food
FriedChicken Covered
Panbroiledbacon
Sauteed:Lesstender thinsteaks(chuck, round,etc.);liver; thickor wholefish
Simmeredorstewed meat;chicken;corned beef;smokedpork; stewingbeef;tongue; etc.
Meltingchocolate, butter, marshmallows
pancakesor Frenchtoast
Pasta Noodlesorspaghetti
PressureCooking
Puddings,Sauces, Candies,Frostings
Vegetables
Fresh
Frozen
Sauteed:Onions;green peppers;mushrooms; celery;etc.
~
RiceandGrits
Cookware
Skillet
Uncovered Skillet
Covered Skillet
Covered DutchOven, Kettleor Large Saucepan
Small Covered Saucepan. Usesmall surfaceunit
Skilletor Griddle
Covered Largekettle orPot
Pressure Cookeror
Canner
Uncovered
Saucepan Covered
Saucepan
Covered Saucepan
Uncovered Skillet
Covered Saucepan
toStartCookhw
HI,Meltfat,SwitchtoMED HItobrownchicken.
HI.In coldskillet,arrange baconslices.Cookjust untilstartingtosizzle.
HI. Meltfat.SwitchtoMED tobrownslowly.
HI. Covermeatwithwater andcoverpanorkettle. Cookuntilsteaming.
WM.A11ow10to15min.to meltthrough.Stirtosmooth,
MEDHI. Heatskillet8 to 10min.Greaselightly.
HI.Incoveredkettle,bring saltedwatertoa boil, uncoverandaddpasta slowlysoboilingdoesnot stop.
HI.Heatuntilfirstjiggleis heard.
HI.Bringjusttoboil.
HI.Measure1/2tol-in, waterinsaucepan.Add @ and preparedvegetable.
Incoveredsaucepanbring toboil.
HI.Measurewater andsalt asabove.Addfrozenblock ofvegetable.Incovered saucepanbringtoboil.
HI.Inskilletmeltfat,
HI.Bringsaltedwatertoa ‘boil.
SettingtoComplete Cooking
LOW.Coverskilletand cookuntiltender. Uncoverlastfewminutes.
MEDHI.Cook,turning overasneeded.
LOW.Coverandcook untiltender.
LOW.Cookuntilfork tender.(Watershould slowlyboil.)Forverylarge loads,mediumheatmay beneeded.
Cook2 to3 min.perside.
MEDHI.Cookuncovered untiltender,Forlarge
amounts,HImaybe
neededtokeepwaterat rollingboilthroughout
entirecookingtime. MEDHIforfoodscooking
10min.or less.M13Dfor
foodsover10min. LOW.Tofinishcooking.
MED.Cookl-lb. 10to30 or rrmremin.,depending ontendernessofvegetable.
LOW.Cookaccordingto timeonpackage.
MED.Addvegetable. Cookuntildesired tendernessisreached.
WM.Coverandcook accordingtotime.
Comments
Forcrispdrychicken,coveronly
afterswitchingto LOWfor 10
min.Uncoverandcook,turning
occasionally10to20min. Amoreattention-freemethod
istostartandcookatMED.
Meatmaybebreadedor marinatedinsaucebeforefrying.
Addsaltor otherseasoning beforecookingif meathas-not beensmokedorotherwise cured.
Whenmeltingmarshmallows,add milkorwater.
Thickbattertakesslightlylonger time.Tim overpancakeswhen
bubblesriseto surface. Uselargeenoughkettleto
preventboilover.Pastadoubles insizewhencooked.
Cookershouldjiggle2to3times perminute.
Stirfrequentlytoprevent stickimz.
Uncovgredpanrequiresmom waterandlongertime.
Breakuporstir asneededwhile
cooking.
TM overorstir vegetableas
necessaryforevenbrowning.
Rideandgritstriplein volume aftercooking.Timeat WM. Rice:1cupriceand2cupswatcr— 25rnins,Grits: 1cupgritsand 4cupswater—40min.
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Page 12
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The Minute Timer has been com­bined with the range clock. Use it to time all your precise cooking operations. Youll recognize the Minute Timer
i diffei coa shth
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tuthcenkn
ing in,
o minuy wit ti(M utarmaru t 6 i t cenrio t cloA t eno t s tia buzsou t tey tii u Tukn
withoutpushingin, unpoi
reacO a buzsto
unpoireanum
tia clo
a heldevth
Ti
a t poiwh
withoutpush-
‘rime
AumTimer
UsAutTiy c TIB w t o st i immea tuo a t StT s o s b S a sta s o a a lat o daI tat woo o n beh t sto s t ov
Sett dif T B
i expi deo p 1
!?9eU
Aut‘1
T self-fuo y rau t AutT t s t leo t net clwhy w t c immeo det B sett StanS Diy m cht immeo cla l en tidut njF ex nato set Sta StDif selfa deso pa2 a 2
uses
m
Amswws
Q How c I u my M Timer
to make my surfacecookirageasier? A.
Y M T w h
dit auto
t t c w i t t b f a c t erD n j c t b v s o F w c i c c e t y c s a s
Q.’Mustthe (MM beset on correct time!of day whenI wishto use the
AuTimerfor baking? A Y i y w t s t S
o S D t t o a o a s t d t f
CanIIusethe MinuteTimer
Q
duringoven cooking? A.
T M T c b u d a c f T AuT ( a S D a u w T B a SEf
Q C
‘1’irneCookinginthe oven?
Ichangethe ciockwhile I’m
A N T c c b
chd a p t u t o t Y m
e s t p ~ w u t a f b cht
1
Page 13
Y’i’illrOvel?l
th
Nor
op
sh
~ig
————
L Look a t contB su ycunderh t s th
pxopeReovt dire
1
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III I IEUE41
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-
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fot AutoOvTis younderi u wit contr
2 Cht ovinteLo
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a remoa replth propet gisustu supp
3 Reovt infora tithfol
4 Kethbohas y c reft i especdurt firweo getacqu wiyoran
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Thcontf t ova marOVS a OV
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IMNT O TE conh apot i u onf CLF no cool u t de temp(mo t o edo t coknw t
T o h f s s A (bB Ca D ( Shef c f a suo B R
a Brp inmaloimm abt con
F CLrot k t t riunt poi po u tot InMa Wht posi ret
ovenLight
T ino l c o autw t o d i
knshs i pos
settf BATIBA BROCLEa OFWh yotut knt t des settt proheauna thactif thoper
ThO TEconmain thtempey sefr WA(150t BR(55 anala CL(880
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ThOvCycLigl untt ovreayosel temperthgoo a o wit ovunidurcoo
PREHEt ovevt hitempesetti spe rarmothab1 min Preht ovonwhnece Mofowicosatisf
withpreheI y fi prehei neceskea
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i forw sto(c exteunshal o shsupB cet shi c betoi
T REashi t o inshw store
oil shsupP
reo ovi w f i pl Whshi i prpo stopo shw r u shsuw shi pu for
eyo t indilia p foi t ovpromaf th
goou
Skhws
not tilt w
rear o sht p
U t s o t f o t d t t t l o a o w t d i c
Lampoversurfaceunits
top
to
T l m b l b prt l s b B s t h t b i u t l c o
--
-–
—.
team
-
13
Page 14
s RddCho R31
Bak
—.— ———.—
When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period ofyears, may “drift” from the factory setting
and differences in timing between an old and a new oven of 5 to 10
minutes are may be inclined to think that the new oven is not performing cor-
rectly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.
n unusual and you
.HOt S YoRa
Bak
f
diSt(otuo n a y s i t t o auto o DeSta S (st
oven to t o autoa a
lat a t o a a pr sttiw b des
to s hns
Ho
H to s Ddays
id stop
Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.
NOBebegm s t hao t racls t cot o d
immediate Start is simply setting oven to start baking now and turning off at a later time automat­ically. Remember, foods continue cooking after controls are off.
S 1 T s s t p i k o S d a t pot t y w o t
t o f e 3
Step 1: Place food in oven, being certain to leave about l-inch of space between pans and walls of oven for good circulation of heat. close oven door. During baking, avoid frequent door openings to prevent undesirable results.
Step
2 TuOVS Knt
Step 1:
in knob on STOP dial and turn pointer to time you want oven to turn off; for example 6:00.The Start Dial should be at the same position as the time of day on
clock.
T s S Time, push
S 2 T s S T p i k o S d a t pot t y w o t t o f e 6 T m y r c f t a onh o b t
N Time on Stop Dial must be
later than time shown on range clock and Start Dial.
BAa OVTEKnt tempero reco o Cha
Step 3: check food for doneness
at minimum time on recipe. cook longer if necessary. Switch off heat and remove f’oods.
Step
2 T O S K t
TIBAT O T
H to TiBa
The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Examples of imme-
Knt o tempf exa25
Step 3: Turn OVEN SET Knob to TIME BAKE. Turn OVEN TEMP
Knob to 250° or recommended
temperature. Place food in oven, close the door
and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF and remove food from oven,
14
Page 15
s Rmschml pager
pro
Roasting iscooking by dry heat. Tender &eat or po~ltry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover, or
a wat yo
mea Roasi reaa bak
duusf meaTher ovconta s t BA (Ym hea slicli noit indit ovi workpropeRoasi easjufolthste
Step 4: Most meats continue to cook slightly while standing after being removed from the oven. For rake or medium internal doneness, if meat is to stand 10-20minutes
while making gravy or for easier carving, you may wish to remove meat from oven when internal tem­perature is 5-10°F below temperat­ure suggested on chart. If no standing is planned, cook meat to suggested temperature on chart on page 17.
NOYoumay wish to use TIME
BAKE as described on preceding page to turn oven on and off auto-
matically. Also, if your oven is Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily
cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.
St2 Pli ovo shi A o BposiN prehi neces
equipped with special meat ther­mometer, see page 22 for usage.
F I?Roasts
~ Frozen roasts of beef, pork,
lamb, etc., can be started without thawing, but allow 10-25minutes per pound additional time (10 min. per pound for roasts under 5 pounds, more time for larger roasts).
@Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfullywithout
thawing. Follow directions given on packer’s label.
.
Q Is it necessaryto checkfor&Drw-
ness witha meatthermometer?
A checking the finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 17.For roasts over 8 Ibs., cooked at 300° with reduced time, check with thermometer at half-hour intervals after ~2of time has passed.
Q. Why is my rwastcrumbling
whenI try to carveit?
A R a e t s i
alt c 1 t 2 m a ref o B s t c a t g o t m
Q D
eachtime I cook a roastorpoultry?
A It is r net p
y o o f v s row c a s l o t
Whenbuyinga roast arethere
Q
anyspecialtips that would help me cook it more evenly?
A. Yes.Buy a roast as even in
thickness as possible or buy rolled roasts.
Q. (M 1seal the sides of my foil
“tent”when roastinga turkey?
A Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the meat.
a f$JNWVWS
Ineed to preheatmy oven
Step3:Turn OVEN SET to BAKE
~ndOVEN T’EMP to
32Sm ~ou~m b cooa 37f ~ebrow
15
Page 16
1 Alumpaconhe
tho
quicF moconve bakilishftigeneabh whm rei gibemxxbecthhe prevoverbri t ti i takf het cot cen areDu(satin-bot surfo paa recom focapaa p plat b
su
arbrcompl
2 Dao mm-fina 3 Prt o i n a gla pyrogenneesf f
w c k t 3 t 4
drcrcrReo h
miF f w s 25i licra decot prg Prec i f bas fof rabrow foi ad
b apa c
.
4 O t o d t c
f a I a p t p
u h a t s e
Shelf
Food Bread
Biscuits(E-in. thick) Cannedrefrigeratedbiscuitstake2 to4 Coffeecake
Cornbreadormuffins Gingerbread
lMuffins Popovers
Quickloafbread Yeastbread(2loaves)
Plainrolls Sweetrolls
Cakes
(withoutshortening) Angelfood Jellyroll Sponge
Cakes Bundtcakes Cupcakes Fruitcakes
Layer Layer,chocolate Loaf
Cookies
Brownies Drop
Refrigerator Rolledorsliced
Fruits, OtherDesserts
Bakedapples c~~~rd
Puddings,riceand Custard
Cookware
ShinyCookieSheet
Satin-finishbottom CastIronor Glass ShinyMetal Panwith Satin-finishbottom ShinyMetalMuffinPans DeepGlassorCastIronCups
MetalorGlassLoafPans MetalorGlassLoafPans
ShinyOblongorMuffinPans ShinyOblongor MuffinPans
AluminumTbbePan MetalJellyRollPan MetalorCeramic Pan
MetalorCeramicPan ShinyMetalMuffinPans MetalorGlassLoafor TubePan ShinyMetalPanwith Satin-finishbottom ShinyMetalPanwith Satin-finishbottom MetalorGlassLoafPans
MetalorGlassPans CookieSheet
CookieSheet
CookieSheet
Glassor Metal GlassCustardCupsor Casserole(setinpanof hotwater) GlassCustardCupsor Casserole
Pbsitions
B,C 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
Wen
Temperatures
400°-4750
350°-4000ShinyMetalPanwith 400°-4500
350°
400°-4250 375°
350°-3750 375°-4250
375°-4250 350°-3750
325°-3750, 375°-4000 325°-3500
325°-3500 350°-3750
275°-3000 350°-3750 350°-3750 350°
325°-3500 350”-4(!!0
400°-4250 375°-4000
350°-4000 300°-350”
325°
Time,
Minutei Comments
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
&j-(j5
20-25 2-4hrs.
20-35 25-30 40-60
25-35
10-20
6-12 7-12
30-60 30-60
50-90
minuteslesstime.
Preheatcastironpanforcrispcrust.
Decrease about5minutesformuffinmix, orbakeat 450”F.for25minutes,thenat 350”F.for 10to15minutes.
Darkmetalorglass givedeepestbrowning, Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
Two-piecepanis convenient. Linepanwithwaxedpaper,
Paperlinersproducemoremoistcrusts. Use300°F.
individualcakes.
Barcookiesfrommixusesametime. UseShelfCandincreasetemperature 25to50°F,formorebrowning.
Reducetemperatureto 300°F.forlarge custard,Cookbreadorrice piifidiyg­withcustardbase80to90minutes.
..
andShelfB forsmalior
Page 17
(ccmtirmed)
fo
shal
accu
18 18
was-’
I@od
Pies
Frozen Meringue Onecrust
Twocrust PastryShell
Miscellaneous
Bakedpotatoes Scallopeddishes Souffles
cookware
Foil.%onCookieSheet
Spreadtocrustedges GlassorSatin-finishMetal
GlassorSatin-fiik+hMetal GlassorSatin-finishMetal
Seton OvenSheif
Glassor Metal Glass
L Posiovsha Bf smallroa( t 7Iba
a A
larroa
2. Plamefat-so pou
breast-o brop o oth
p witriD
nocovD n stpouun jubefroasU me thermof mo donen( n pl
shelf
Ebsitions
A B,A
A,B B B
A,B,C A,B,C B
3
Remove f a dria
neceBaa de 4 Stanrec
f roi 10t0t a rot f u a m i ea t caInttemw riab5 t 10t com f temprii de rerof o a 5 t 1 lethtempo ch
(hen
Temperatures
400°-4250
325°-3500
400°-4250 400°-4250 450”
325°-400” 325°-3750 300°-3500
T’ime,
Minutes
45-7@
15-25
45-60 40-60
12-15
60-90 Increasetimeforlargeamountor
30-60 size. 30-75
Commenta
Largepiesuse400”F.andincrease time. Toquicklybrownmeringue, use400°F.for8to 10minutes. Custardfillingsrequirelower temperature,longertime.
5 I?r c b r conb a 1 t 2 mip p m t t g i c f re ro( m p p f r u 5p D pob ro
thermoi stufl
m
---
~=
-
-E m
E
- -
=8A
-. —.
m
EWal
~-
‘NW
Meat
Tendercuts;rib, highquality sirlointip,rumportopround*
LambLegorbone-inshoulder*
Vea~shoulder,legor !oin* Porkloin,rib orshouider*
Ham,pre-cooked
I-lam, raw *Forbonejessrolledroastsover6-inchesthick,
add5to 10minutesperlb.totimesgivenabove.
Poultry
ChickenorDuck Chickenpieces
Turkey
Oven
‘lkmperature
325°
325°
325° 325° 325°
325°
325”
375°
325°
.—
Doneness
Rare: Medium: WellDone:
Rare: Medium;
WellDone: WellDone: Well Done: ToWarm:
WellDone:
Well Done: WellDone:
WellDone:
ApproximateRoastingTime
inMinutesperPound
3to5-lbs. 24-30
30-35 35-45 28-33
21-25 25-30 30-35
35-45 30-40 3545 10reins.perlb.(anyweight) Under10Ibs+ 20-30
3to%lbs. 35-40
35-40
10to15-lbso
20-25
6to8-lbs.
18-22
22-25 20-23
24-28 28-33
30-40
10to15-lbs.
17-20
over 5?bs. 30-35
Over15Ibs.
15-20
Internal
‘lkmperature*F.
130°-1400 150°-1600 170°-1850
130°-1400 150°-1600 170°-1850
170°-1800
160°
I thigh:
185°-1900
-. Bl#iZA
~
~. ;f-
-— --— —.
m...
m
-
Page 18
SeeBroilingChonnext page.
Broilingiscookingfoodbyintense radiantheat fromtheupperunitin the oven.Mostfishandtendercutsof i-neatcanbebroiled.Followthesesteps tokeepspatteringandsmokingtoa minimum.
Step1:Ifmeathasfator gristlenear edge,cutverticalslashesthroughboth abouttwoinchesapart.If desired,fat maybetrimmed,leavinglayerabout l/&inchthick.
Step2:Placemeatonbroilerrackin
broilerpanwhichcomeswithrange.
Alwaysuseracksofatdripsinto broilerpan; otherwisejuicesmay becomehot enoughtocatchfire. Aluminumfoilmaybeusedtoline
broiler
paandrack. ButbeCERTAIN
tocutopeninginfoil to correspond withslotsintherack,sofatdripsinto panbelow.
Step3:Positionshelfon recommendedshelfpositionas suggestedinBroilingChart. Most
broilingis doneonC position,butif yourrangeisconnectedto208volts, ym.imaywishtousehigherposition.
SteD5:‘IbrnOVENSETknoband OVEN TEMP
kIt BROIL.
Preheatingunitsisnotnecessary.(See notesinBroilingChart.)
Step6:Turnfoodonlyonceduring
cooking.Timefoodsforfirstsideas
inBroilingChart.‘Ibrnfood,thenuse timesgivenforsecondsideasaguide topreferreddoneness.(Wheretwo
thicknessesandtimesaregiven together,usefirsttimesgivenfor thinnestfood.)
QW2sthm
a Answers
Q. Shoukil lezwethedoorajarwhen broilingchicken?
A N Thedoor shouldbeclosed
whencookingchicken,andshelf
position“A”isrecommended.
Q. MayI me aluminumfoiltoIine
thebroilerpanandrack?
A. Yes,ifyoumoidfoilthoroughlyto broilerrack,slittingittoconformto slitsinrack.Slitspermitproper drainageofmeatjuicesintobroiler
pan,minimizingsmokingand
spattering,andpreventingpossibility offirefromoverheateddrippings.Do notplacesheetoffoilon ovenshelf.To
doso”mayresultinimproperlycooked
foodandpossibledamagetoovenfinish.
Q. Should1
saltthemeatbefore
broiling?
A N Saltdrawsout thejuicesand
allowsthemtoevaporate.Alwayssalt aftercooking.Turnmeatwithtongs; piercingmeatwithaforkalsoallows juicestoescape.Whenbroiling poultryorfish,brusheachsideofien withbutter.
Q.
W broiling,isitnecessaryto
alwaysusea rackinthepan?
A. Yes.Usingtheracksuspendsthe meatoverthepan.Asthemeatcooks, thejuicesfhllintothepan,thus keepingmeatdryer.Juicesare protectedbytherackandstaycooler, thuspreventingexcessivespatterand
smoking.
Step4: Leavedoorajara fewinches. Thedoorstaysopenbyitself,yetthe propertemperatureismaintainedin
Fileoven .
Step7:TurnOVEN SETknobtoOFFI. Servefoodimmediately,andleavepan outsideoventocoolduringmealfor easiestcleaning. I
Q. DoIneedtogreasemybroiler racktopreventmeatfromsticking?
A. No.Thebroilerrackisdesignedto
reflectbroiler heat,thuskeepingthe
surfacecool enoughtopreventmeat fromstickingtothesurface.
Q.
W aremymeatsnotturning
outasbrownas theyshoukl?
A. In someareas,thepower(voltage) totherangemaybelow.Inthesecases, preheatthebroilunitfor 10minutes beforeplacingb~40ilerpanwithfoodin oven.Checktoseeif youare usingthe
recommendedshelf~osition,Broilfor
thelongestperiodo~timeindicatedin theBroilingChart,llwn foodonly
onceduringbroiling.
Page 19
L Alwuselwoa ra
po
I?orsteaks
thcawiyoovI i desit minismoa spattb trapjuii t shielopao t pa
2 Ovendooeaj mofoothi aspe posio dowhho doopcorre
3
slf 5 W arrf o p
T slc croth ouf suj t t e o t meU tot t m ovt prpim a loju
4 I desmarn chibebroO b wibarsal 5t 1 minon
evearooutedo med n l faedha
siwhcos o w drif
Quantity
andlor
Food
Bacon
Groundbeef
WellDone
Beefsteaks
Rare lMedium WellDone c
Rare I%-in.thick c Medium WellDone c
Chicken
Bakeryproducts Bread(Toast)or
ToasterPastries 1pkg.(2)
EnglishMuffjns
Lobstertails
(6to8-02.each) turn
Hsh
Hams?ices
(Precooked) for1%inchthickorhomecured,
Porkchops
Weli Done 2(l-in.thick)
Lamb
ChOpS
Medium WellDone about10-12
Medium WeilDone about1lb.
Wienersandsimilar precookedsausages, bratwurst
Thickness
%-lb.(about8 c
thinslices)
l-lb.(4patties)
1/to %-in.thick c 7 4-5
l-in.thick c 7 7 Steakslessthanl-in.cookthroughbefore
(1to1%-ibs.) c
(2to2~-]bsc)
1whole (2to2W-lbs.), splitlengthwise
2-4slices
2–split 2-4 B
l-lb.fillets%to %-in.thick
l-in,thick B 8 8
2(%-in.) aboutl-lb.
2(1-in.)
OZ. c
2(1%-in.)
l-lb. pkg.(10)
Shelf
Position
c
A 35 10-15 Reducetimesabout5to10minutesperside
c c 3-4 desired.
c 5
-,.
c 10 10 Slash fat.
B 13 13
c 8 4-’7 Slashfat. c
B 17 12-14
c
FirstSide SecondSide
Time,Minutes
3%
9 9 browning.Panfryingisrecommended.
13 13 10 7-8 Siashfat.
15 14-16
25 20-25
1%-2
13(Donot Cutthroughbackofshell.Spread
10
10
6
Time,Minutes Comments
31/!!
1/+
over)
5
8
4-6
1-2
6 B d no prH f v t f o t i b pri d
‘ F fib coyb
o s a n l s p a inc t g i t c 1 t p s
8 I y r i co v r s m b b b prb h a m o s o p h
Arrangeinsinglelayer.
Spaceevenly. Upto8pattiestakeaboutsametime.
forcut-upchicken.Brusheachsidewith meltedbutter.Broilwithskinsidedown firstandbroilwithdoorclosed.
Spaceevenly.PlaceEnglishmuffins cut-side-upandbrushwithbutter,if
open.Brushwithmeltedbutter
beforeandafterhalftime.
Handleandturnverycarefully.
Brushwithlemonbutterbeforeand duringcookingif’desired.Preheat broilertoincreasebrowning.
Increasetimes5 to10minutesperside
Ifdesired,splitsausagesinhalf
lengthwiseinto5 to6-inchpieces.
19
Page 20
Food is cooked by revolving on a
hand
2-pro
spi
roti
th
desBa
spit under the (upper) broil unit. AS food turns, it bastes itself to pro­duce a succulent brown and tender roast. Meat tender enough for roasting may be rotissed.
4 Place s o frs ha e i i nasua poie i i w U­sup
Rott l?
1 AsserotisIns cureno frinla holo brop
Lo frai plb fitstr eno supinhoi ce hand
2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving4 inches free at the pointed end (this part goes into motor).
3 T secfoo spPu o
foonspne hanenTigwiscr Puspthrfo(tfo secua compadis butweieveo easi o
To check weight distribution on spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips when palms are tipped forward.
L P o shi lopo i ovW f c spp spo o sh
2 S O T k a ­sugo RotT a TempCho n p Seta 3 t 40t g fojua d wi overb
3 SwO S k t IWHST stb u a
moopeS c b insa rem eaw moi ope NOM cew to sp
n p o b o po
toucoo brun 4 Ins i moRe
hanh brp w potha p s fi inmooua f a i w g
5 Chroto foTi o adfoi necDu
@D not use e m t
mometer, on models so equipped, while operating the rotisserie. A regular, non-electric meat ther­mometer may be used while rotissing providing it doesn’t touch the oven, frame or pan while meat revolves. (Or, if desired, cook to estimated doneness then pull meat from oven to insert meat ther­mometer. Wait about 2 minutes for temperature to register. If meat is not done, remove thermometer and continue cooking if necessary.)
@I rot l s i
w o 1 t 2 m a cot a j m a codo
@At end of cooking pull out pan and shelf together, using potholders.
Turn OVEN SET to OFF. Remove
food from spit. COOIpan outside
oven; soak forks and screws for
easiest clean up.
NU3tes
coofom n tig
==
d t nom shr 6 A F COLE
DOA I “B POSd sto
/
.--
/’-’
b its 7 Baf i
w
lohabra f re
Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit.
20
Page 21
Food Beef’
Rolledrib
Rare Medium 325° Welldone
Lamb Leg,bonedandrol!ed 350” 24-27 175°-185”
I%)rk,fresh
Loin 350° Spareribs(barbecued) 350° Spareribs(plain)
i%rk,cured Ham Cook-Before-Eating bone-in FullyCooked 325° 14-18 ,
ovenlkmR R@ssingThe Thermometer
Setting
325° 22-29 325° 32-42
400°
325°
Approximate
MinutesRx Lb. Temperatures
27-31
25-34
1%-1%hrs.(totaltime)
?4-1 hr.
17-20 160°
Meat
GeneralDirection
130°-1400 150°-1600 hourintervalswithmeatthermometerfor 170°-1850
170°-1950 .?3uyribssplitdowncenter,
130°
NOTE:1.Forroastsover10pounds,cook about1/2estimatedtime,thencheckat 1/2
internaldoneness.2. Thinroasts,3to4 pounds, mayrequireslightlylongertimesperpound thanthosegivenonchart.
175”F.formedium. 185°F.forwelldone.
Threadonspit. Tobarbecue,brushwithsauceevery
15minutes.
e’mlitry
Capon*(6-8]bs.)
Chicken*(2-3lbs.) 400° 33-42 Chickenf(11A-2Ibs.)
~ornishHen*(1lb.)
Xckling*(4-5lbs.) l%rkey*(8-12lbs.) 350°
lea] ;houlder,boned&rolled 350°
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NOTE:Spillageof marinades,fruitjuicesandbastinginaterialscontainingacidsmaycause discolorationonovenlineror door,sotheyshouldbewipedup immediatelywithapapertowel.Whensurface iscool,cleanandrinse,
. . .. . -- -- . . . .
...
1
375° 26-30 185°-1900
400°
400” About1 hr. (totaltime)
350°
350° 23-25
350°
350°
33
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17-27
30-33
23-27
23-32(total time)
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I
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180°-1850
180°
180°
160°‘
Brushwithmelted butterormargarine,basting
orbarbecuesauceseveral timesduring cooking. Sameasabove, Ifdesired,thread4to5chickensofthissize crosswiseon spit, Letrevolvetowithin112 hourofdonenesstime,thenbrushevery10 minuteswithbarbecuesauce. Brushwithbutter,orbutterandlemonjuice mixed.Threadhensonspiteitherlengthwise orcrosswise. Donotbrushwithfht. Cookwithoutbrushingwithfat, orbrushwith
butteror margarineas desired.Whencooked, switchOVENSETtoOFF,closedoor,let turkeystand10to20minutes
fromovenandcarve.
Brush
withsauceifdesired.
Brushwithsauceif desired. — Brushwithsauceifdesired.
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.—
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Page 22
to
For many foods, especiallyroasts
and poultry, internal food tempera-
ture is the best test for doneness.
The meat thermometer takes the guesswork out of roasting by cooking foods to the exact done-
nessyou want. The meat ther-
mometer has a skewer-like probe at
one end of the cable and a two­pronged plug at the other. Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat and/or oven wall receptacle. After preparing meat and placing in roasting pan on rack, follow the steps below for proper use of meat thermometer.
@
St3 P cai rec
o ovwaT pra s cidest o p i o waB cet inp i recea t w Clo do
Step6:When internal temperature
of roast reaches number you have set,
a buzzer sounds. To stop buzzer
turn pointer to SIGNA-LOFF. Internal temperature of meat can be determined at any time during cooking by turning pointer down until buzzer sounds.
Step 4 T O S K t
BAa O T K
Step 1: To gauge placement of probe, lay probe on outside of meat along top or side and mark with finger where edge of meat comes on probe. Probe should be placed so point rests in center of the thickest part of roast.
St2 Insprinmeu t
for example 350°. See Roasting Chart on page 17for oven temperature.
Step 5: Refer to chart near Meat Thermometer Dial to determine at what internal temperature
bedone. Then turn knob next to dial to move pointer to correct number (internal temperature) on dial.
m will
poimaro wifinPo shon tobof c gri
Not more than 2“ of probe, n;t counting handle should be left
exposed outside of meat,
t recoo tem
Step
7 W r i d u
care in removing plug from recep­tacle. DO NOT USE CABLE. Re­move meat from oven. Since most meat continues cooking, you may wish to remove 5°-100 sooner.
Step
8 R p f m
u h o p
Most meats carve easier if let stand 5 to 10minutes. Let therrmmeter cool and clean as directed in Clean­ing Chart on page 28. Do not leave in oven.
notcable.
22
Page 23
Youmay use the meat thermometer for broiling, such as steak or ham slices.Prepare meat on broiler rack and pan as explained on page 18, “How to Broil”. Set both OVEN SET and OVEN TEMP Knobs to BROIL and leave door ajar as recommended, after placing probe
in meat and oven as directed below:
Step 1: Use steak at least l-l% inches thick. Lay probe on top of steak to determine the position probe is to be inserted. Gauge dis­tance from edge to center of largest
muscle; mark with thumb where edge of meat or fat meets probe.
Becertain NOT MORE THAN
2 inches of probe, not counting. handle, is left exposed outside of meat.
!?@ 2: Lift probe from meat
keeping thumb in place on probe. Insert probe as near as possible to center of thickness of steak. Push probe into steak to where thumb meetsfat or meat.
NOTE: DO NOT USE MEAT THERMOMETER WITH ROTISSERIE.
Qw?stions Q. Canthe meatthermometer
remainin the oven if it’snot
Step 3: For rare steaks cook first side to 90 on meat thermometer dial; for medium to 100;for well­done 110.Set Meat Thermometer Dial to preferred doneness.
Step 4: At sound of buzzer, turn
steak; check probe to be certain it has not mov~d out of position.
Reset pointer on Meat Thermom-
eter and cook second side. See chart on range near Meat Ther­mometer Dial.
NO
If there is a question about
@
whether probe has moved out of position during cooking, turn knob so pointer moves down on dial
until buzzer sounds, Note indicated temperature and reset pointer to
SIGNAL OFF. Push probe farther down into roast, about 1 inch, then after a few minutes redetermine internal temperature as above. If new temperature is lower, the probe was probabiy out of position. If so, allow meat to cook to proper internal temperature.
@Let meat thaw enough to allow inserting probe. The probe is sturdy but take care not to force it too hard into roast.
@Do not disconnect probe during
cooking. Use hotpads when re-
moving probe at end of cooking. Do not use tongs to pull on cable
since they may damage it.
insertedin food? A. No. Remove probe from recep-
tacle when not in use. You could damage the probe by leaving it in during cooking operations that do not require the probe.
Q. May 1insertthe meat ther-
mometerinto frozenfoods? A. No. Foods must be completely
defrosted before inserting probe.
Q. ShouldI linebroilerpan with aluminumfoil whenroasting?
A. Yes,when using pan for mari-
nating, cooking with fruits or
heavilycured meats, or for basting during cooking. Avoid spilling these materials on oven liner or door.
Q. FIow may I be surethatmy
roastwillcook the same eachtime? A.
W u t m t moi rot p m b inp C t poo t p d coSot p s o i tob f o g Rep c a s o a t f r
a Answers
———
23
Page 24
t
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Remove broiler pan, rack and other cookware from the oven. (Oven shelves may be left in oven. Note: Shelves may become gray after sev­eral cleanings.)
STEP Wipe up heavy soil on oven
bottom.
A
B
c
D
ST3
Clean spatters or spills on oven front frame (A) and oven door out­side gasket (B) with a dampened cloth. Polish with a dry cloth. Do
not c~eangasket (B). Do not a)low
water to run down through open­ings in top of door (C). Never use a commercial oven cleaner in and around self-cleaning oven.
2
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STEP 4: Closeovendoorandmake sure ovenlight (E) isoff.
24
Page 25
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2
Page 26
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26
Page 27
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27
Page 28
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Page 29
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Page 30
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Page 32
porcancelledchecktoestablishwarrantyperiod.
I
FULL ONE-YEAR VVAFIRANTY
Foroneyearfrom dateoforiginal purchase,wewill provide,freeof charge,partsandservicelaborin yourhometo repairorreplaceany partofthe rangethatfailsbecause ofa manufacturingdefect.
Thiswarrantyisextendedto the originalpurchaserandanysucceed­ingownerfor productspurchased forordinaryhomeuseinthe48
mainlandstates,Hawaiiand Washington,DC, InAlaskathe warrantyisthesameexceptthat it
is LIMITEDbecauseyoumustpay to shiptheproductto the service shopor for the servicetechnician’s travelcoststoyour home.
Allwarrantyservicewill be~rovided
byour FactoryServiceCentersor
byourauthorizedCustomerCare” servicersduringnormalworking
hours.
LookintheWhiteorYellowPages of yourtelephonedirectoryfor GENERALELECTRICCOMPANY, GENERALELECTRICFACTORY SERVICE,GENERALELECTRIC-
HOTPOINTFACTORYSERVICEor GENERALELECTRICCUSTOMER CARE@SERVICE.
~~~~ ~~ ~()~ ~()~~~~~ e Servicetrips to your hometo
R yourUse andCarematerial.
Ifyouthen haveanyquestions aboutoperatingthe product, purposeor usedcommercially. pleasecontactyourdealeror our ConsumerAffairsoffice atthe addressbelowor call,toll-free:
TheGEAnswerCenter@
800.626.2000 consumerinformationservice
e improper installation.
Ifyouhaveaninstallationproblem,
contactyourdealeror installer. Youareresponsiblefor providing adequateelectrical,gas,exhaust­ingandotherconnectingfacilities.
Sostad noallt exclo limio incio consdas t a lio e
manoappt YOThwarrgiY speleriga Y m a h o riw v f s t s
T knwhyolegriga i yostaconyoloo stconafofo y stA $
Warrantor:(kmerd, ElectricCompany
If furtherhelpisneededconcerningthiswarranty,contact:
Manager–-(hrwmw Affairs,(Mmera!ElectricCompany,AppliancePark,Louisville,
@Replacementof housefuses @Failureof the productif it is
usedforotherthanitsintended o Damage to productcaused
byaccident,fire, floodsoracts of God.
WARRANTORISNOTRESPON-
SIBLEFORCONSEQUENTIAL DAMAGES.
K 40225
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I
*
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