GE JHP63G Use and Care Manual

.

UseandCareof

I

tips

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ovencooking
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BeforeIBsingyourra
readthisbookUMwmye

I i intt h y opa
maiy n rapr

i haf ant y

I y doundso
o n m hewr(i

ph

ConAf
AppP

LouiKY

EleCo

w down themodel

andserialnumbers.

Yof t o alalo
o t fro t rabet

do

Thnua a o t
ConPrOwn
RegiC t c w

raBesei t
caplwrthnu
he

MoNu

SeNu

U thnui a
correo sec

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a damaged.range.o s

Imc t d (
but s y t r

s t andmoney.

Beforeyourequest
service..

C t P S o
p 3 I l m c o
opp t y c

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2

~ 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.

-

BE?F

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FaYd

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r

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— ——... -. ———-——.. —————..—.- —- - ——— —- ——— .-. - - .-

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whopovdo‘TIM

hot

awf thera

a o stwhesc
c cabut hafa
aney

~~ohelmofo
conti t ovPre
cobuu a t con

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appi eqw o o

m suu o di
siSeuthaf
bok ent c t
suu heelT
u o undutw
exapoo t he
elt dicoa m
rei igo cl

@Keovvedu
unobst

~

Keovfrfrgr

bui
*Plovshei des
posiwhovi coI

shemub hanwh
hod n l pothcon

heauni t ov
~Pulo sht t sh

sti aconvei lif
hefooRi alaprec
agabufktouh
surfo t doo ovwa

~Wh

uscooo roa

bai t ovfot
manufadire

~D n u yoovt d
newspI overth

c cafi

Prrelo utt

buw a imeff

a ~e~es~~

unaa h h se

130casma
grspit m c
o fi

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a n coa a i

pl
Thabduco
codar p a
wi

@Dou alf t
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o exa dei t

boMic rei a

shf hao dat

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glasceear
o otglcona

self-ov

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ranse

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*D n cldogasT
dogasi essef a

go
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rudamo mot gas

~D n u ovcle

No

commovcleo ov
liprotcoao a
kishob usi o ar
a pao t ov

*Clonpalii th
U a CaBo

s BefSelf=t ov
rembrop a ot

suchi tem
( Seo “S
Coof sug

@T mib igo
flamata

spillage; the hao aco

shb poss t i i
tutot ceo t
rawiexo
nesuun

@Doimo s

remsuunD
p t i adis

~ ~ turns u t

O b r u

~K a e o f b

f a H o M
H h

*T a t p o a

b o e s a b
c t t c f a
s u a a O p
a 2 c a c b
att r t u

~~~en bning f under

t h t thefanoff.The
f i opm s
t f

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d a p F o f

f o m o f f
c c h f t b u a
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eU l f f e
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spw f i a

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will- range, me many other

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8EEM?.

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

U wi

* Use cooo mewe

aluw tigh‘c

‘a

bowhcom
cot hepoof1
surun

neM . w c

,

satw
y f pri n
w t inl a p

‘f i o p a t =

@Cookfrve@w a

light goeso@: . ‘-’‘ ‘ , =-

minqrnbwai a
coveredpan. ,

,
@Wafow brt
quit cti

a

HIhel$f re4
cootempreh

immet Ioset
wi

i co,

@A t o C =
fen.i~vi~gfOOd. .,

,.,

‘ s D b a f

d opK a o a =

,

s a t a poi i =
obenecl.’ ~ ~”

@U resheasu
coowheti6F
~xaw coe i t
shbrwat bot t
t O post con~

t

cooking. ~~•~~• ,’

~U coh f co&

-

,
EWHstco(i
alld n u H he~

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.

s~a’fi)- “ ‘ ,“

MEHIbro

,

,

~EDI1ry~:

Low—@&m “ ~
quansimmbo

hea specsmqua

,, .

@Whbowaf te

.. ‘

,

coffee,heatonlytheamt)u~t~~‘ ,’ “,~ ~ . ~
needed.It isnot econqm!caltdboili L.~ ~‘ ~- .‘ ‘.”, ~

~ con~inerfill ofwatdrforoneor .. ., . .- :<,.’ -‘ ;“ ; ‘,
twocups. . ,

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—

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

_ thei a

“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

7

A

Th3-iT’ihsurhea

accomm

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prefe

pla

Pu

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Wh

unofft conveo th

unii onT unmaus
a a4-{6-io 8-iun
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Pui a siseleswine

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t
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uncont desheset
Matunsiselet sio
utena speci t foll

LA.llGEunPui 8

butwhuslaute
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(3-qt 6-qsauco 8

t 1(1-skilSeldes
hesett

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NW.DlUunP i
6 buw usme
sicoutt d n
compcht u ( t

2~-sauo 6 t 7­skilSedeh se

SIMALunP i 4
buw ussmco
uteab4 ini di
( a 1-sauSe
desh set

‘ripsf Best

@U flam
w alu i
ret s o u i u U
tigl w f w
rea c l l o n
c lec t
W c o c

bop are

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usret b f t
b swh e D n

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sto F w c i ­coute t n
s m b a d t
copr

TOUse onthe3-in4 Ihit

YoG Grih a easy­non-scoosurfAv
usiutenwisho ro
poio edgD n c fo
o thgridI
mab coowitgre
gridU a foll

1 Plagrio 3-iUn

moi baa founi fa
in

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3
desh set

4
surcok t O

i suu se

sucok t

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—.-=

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prh w h d
pob h T
c s c i C S
T a m n f
s g u o s f

b w n o p o u

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(hmSbdd be done on

no

DIAM

fo

reco

cann

instru

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pr

.———

Cooktoponly.
In

surfcooo foot
thcannt u o la
diamuten(extemo
tho inbeyedo tr
rini n recomm
Howewhcanwi
watero prescan
lardiamutenm b
useThi becboiwa
temper(eunpres
ar
surrouheaun

HOWED N U
LARDIAMCAN

O CWJLA
UTENF FRYO
BOILFO01’
THWATMosyo
saumixtura tyo
fryinga tempemu
higthboiwatSu

tempercoeven
hacoosurfsurro
heatuni

hart coosur

Obm’veFollowingPo

i canning:

L Brwat ab o H
hethafboh be
adh t loset
maib (sena

ussuu be
2 B s caf o ce

o surun‘ y mo

sursed n al
cat b ceno su

unu smdi
contf g ca
res

3 Flat-cag b
canresB s boo

cai f o h asl
indet f sno

surunCaw fl
o ripbo(o
enama n

mG

W

i

4 W cau r f
resoR r
a avf t ma
o y c mao
g j f c s a B
a K a t U S
Deo AgE
Se

5 Rei f t
rec i a p t
gel a o s
B caw c t p
b f s o h

N I y s s
i b opo l p

(vc m t l
t exe t d
h b caf T
prm b i b

( u a

( f f h o l w
qub w H t w

c a

andAnswer’s

W d m u t w I

Q How can my N’HrmteTimer

make my surface cooking easier?
A.

YoMinTiwiheti
?XXcoowhinc
tit bofoa cha
temperaD n jucoo
tib visstonFo
wicoi covutenev
thoy cas a ste

M Ic foa pre

Q

O m surun
A Ye

fo
manufac
recif presefooB

sucani flat-ba
fiovt ceno yoCal
uniSicangenela
amouo steb cart
avobufrsto he
Cannshoonb doo
surfuni

b onuseutensi

purpCht

a

Q C Iu spco
equl a orw
o a suun

A Utewif su

a n recoT l o
yosuu c b sho
a t rat c b da
frt h h nef t
tyo coo

C I cover m drip pans with

Q

foil?

A. ~~oeclean

t CleCh

W i t pot o

Q

a reci

m concoo
A

I y s y C.u
hit reqf t
conmata lei t
fim smcrp o
budepo t p o p
Alt h h f l pe
a smamo d
m dat fi

Q

p t o t s u

A M s t t “ o
y C u a s

tii t r t i
a t t r i f o t
r suP y p
i u i n p i t u
repr

Q W a In g t h I
n f

my units e t I

B k o t r s

A A t s u o
a m s i i c c t
m s t y p i
a sef i t
suco

—

9

—

U nono co

me

cook

————.——

Use mediheavy

L
cookwAlum
condhefasthot
metaCaira coaca
ircoo~i slt abs
heab genecoevea
LOo MEDsettSt
pam counevi n
combwiotmet

cooF grpyr
sauo skicoo t
bow alugen
coevU glsau
wiheat-tr
avaf t pu

2 T cont m co
enep shb f o t
bott;strsia t

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

3 DeF FryD n ove
ketwif thm spov

whaddfo

Fr&~yfo

bubvigorWafo
frya HItempea

keraa hoclfr
accumugre

I

—

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.

Em?iV”

lm#c—

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Timpoit OF

T SeNW

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

thclohan

T SET MINTIM

tuthcenkn

ing in,

o minuy wit ti(M
utarmaru t 6 i t
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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

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cht

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prt l s b
B s t h t b i u
t l c o

--

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team

-

13

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

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

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

(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

-

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.

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

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

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°

ioiogna
;anadianBacon

c

xneheonMeat

L

12-ourIcecan)

(1

Weners,large

$Onsmallpoultry,testdonenessbymovingleggentlybackandforth,andpresslegmuscletobecertainit issoft.
*[e-mail]:tie

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

I

48-62

31-35 185°-1900

17-27

30-33

23-27

23-32(total time) ‘

z+~z[totaltime)

I

?

-t

?

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.

I

.-.

i o Remove

]eanwinclosetobodytomakedonenessofbirdas uniformas possible,Alltimesgivenareforunstuffedbirds.

.—

—

—

-

=ff-”

H
—

-

-

~

—

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

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

t

CL

ch?m

Mo&E (tspills andlightsp@h

HeSo

(heavy greasyspillsand spatter)-3 hours

BefSetting

ovcont

CheThThi

ST1

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

c

c

OvenFrontFrame
OvenDoor Gasket
Openingsin Door
(km Light

H to S O

f Ck?

ST1

TurnOVEN SET and OVEN
TEMF knobs clockwiseto
CLEAN.

fiposw t
loci rea

Conw s i

STEP 2:
l?ushandhid in

REB w s
L H t t r
u i i C p

S -

Settheautomaticoventimer:
@

M s botht r c a
t S d s t c t
o d W t S k i
p i a t i w “
i p w t t s o t
r c i r

@D o c h
nech f m
s o t h f h s

e A t h t p t o
d t p i a t S
(Cd clt t
det C L
g s c i s

~T L L w g
int o i h a t

d c b o T o

d a w g h d s
clD N 7

L

STEP 4:
Closeovendoorandmake sure
ovenlight (E) isoff.

24

FdTkStAf

su

ov

us

Ga

Th

After cleaningiscomplete,the oven
door willstay lockeduntilthe oven
coolsandtheLOCKEDlightgoes
off. Thistakesabout30 minutes.

A.—.. t

Quea An

Q W wuiftm o d

immee thI s

the time and clean knobs

M

correctly?

A.

Cht b s y S
dii s t t s t a
RACLA c t
b
t CLpos

Q

LAHAi i

M o cln
woc Is sel
m ov

A N

Tiu t raclt h

sta s y self

cy
Q C I u

STk

WhLOClii ofpu
anhoi LAREL
ButwhsliLA
HANt t leuni i i
COposi

cleaners on any part of

self
A N cleo cosh

b
ovI y d u t a d n
wit o absclt

resc s t o su
a damepat n
tit o i auto
cle

Q

Y AutO

commercial oven

m

ara p o t

C Iclt W

art o d
A N

a goo s a c m b

STE

TuOVS Knt OF

ST

3

“fOVTEMPWA

IWYI y wit “sta

“stcleaa aiatith
shoo clopui a tu
STAdit tiy wit
“staA t honeef

cleat th“sttith
pui a tuS’(CL
dit thdestiOvwi
automattuo a o a t
setim

tan t r dao m
thisgasket. “

Q

ovt LOL c
o a IC n m t
LAHAW

A

tempbao bro
t LOlim c o
T o d cab laf
self-wht LO
lii o I t hal t

ovc unt LOl
goo T t o d c
b latf self

t gai essf

Afhaj u t

Afseconh

S K t O O w
t r r o s A o
t c f
opd W u e s
a r c c

Q 1

at least an hour b

the “cs I

h d c n
A Y

a c d b t
coa c f

Q S

T i t m h

t b a o

d t c

A Y

d t f f c

Failureto wipeout e s

m a c a o w
cl

Q

t m a s o

What causes t h

l o t e s o
m o

T i a n c

A

ref h a c
d clT d n a
h y o p

W d Khaveash left in my

Q

ovenafter cleaning?

A S t o s w l

adew i a I c b

rew ad s o

c

Q M o

s h b
g a s c ‘
t n

A Y

shm l s l a
dit ad g c

Q M o s

e

A A m clo

shm b s c t
d n s e I y w
sht s m e
d f w a s
a o c o a r
lio s o s w
t c s s

A m c t

d n s

W is the matter’?

Q. W’IMshId if excessive
smoking occurs during cleaning?

A

i cab excs

a y shswt O

2

t

porce

misu

ra

Ran

loca

ope

th

Procaa cleaa
impors yoRawigi
yoefilca satisfser

grem cafiT m
cleeat plsu

una rem
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carf yorat asssa
anpromainte

RE

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u i l o a k

* DO not &xxl the p surface

p terminals.

unit

~D n a t c a

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re

Ehishes

Th
stub breai

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Thfini acresis
Howea acfospi
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vineshon b perm
t remo t fin

Oven VentDuct

Yo

du
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remove:

T

@

Masuuni co
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Toreplace:

* Place the part overthe ovenvent

locabet coowit
openo t duunt ro
openi t drpaI i
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vapfrt ovc b
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26

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T REMdoopt BR

posito why fehi
catsligGrdoa
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oven Lampand
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27

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MAT‘ U

GENERAL~ll

l n clt b u o b u A s w b o w t u i
heN T b u i hia c b l g t c t o

—

flI spireo a acca t b u g w
art u w w wa

Broiler F’arnandRack

* Soapand Water
e Soap-Filled Scouring Pad
e Plastic Scouring Pad

Drf c p a r sl( n l s p a r s i
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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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