GE JHP75, JHP65, JKP65 Use and Care Manual

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Takethe time to readthis book and learn how to enjoy your new Microwave Cooking Center. !t contains detailed operating instructions and recommended maintenance, as well as handy tips to help you gain maximum benefits from your Microwave Cooking Center. Once you havereadthe book, keep it handy to
answer any questions you may have.
if you have any additional questions concerning the operation of your Microwave Cooking Center, write— including your phone number—to:
Consumer Affairs General Electric Company Appliance Park Louisville, Kentucky 40225
IFY(XJ RECEIVEDA DAMAGEDCOOKING CENTER,
immediately contact the dealer (or builder) from
whom you purchased it. They havebeen informed of the proper procedure to take care of such matters and can handle it for you.
it is impotiant that we, the manufacturer, know the location of your Microwave Cooking Center should a need occur for adjustments.
Please check with your supplier to be aure he has registered you as the owner; also send in your Pur-
chase Record 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 regis-
tered. Pleasebe certain thatit is.
Write to: General Electric Company Range Product Service AP2-2f10
Appliance Park
Louisville, Kentucky 40225
Your General Electric Microwave Cooking Center has a nameplate on which is stamped the model number and serial number. (See page 8.) Model and serial numbers are also on the Purchase Record Card which came with your Cooking Center. Before sending in this card, please record the numbers in the space provided, or get them from the nameplate described above, and record here.
Please refer to both model and serial numbers in any future correspondence or product service calls concerning your Cooking Center. Mode! Number serial Number Date PW%A’msed— KEEP FWFW’$ASERECEIPT WITH T’Ws WX3K To ESTABLISH THE PERKID.
Check “The Problem Solver”. (See page 32.) It lists many minor causes of operating problems that you can correct yourself and may save you an unneces­sary service call.
@qg~~ ~enera~ Electric Co,, I. J,S.A.All rights reservsdt
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OVEN
Precautionsfor SafeUse...,... . .... . . ....... . . ... .. 4
SafetyTips. ...... . . . . .... . ...... . ...... . . . .......4-7
Featuresof}’our Oven... . .... . . . ... . . ........ .... . . 8
TouchContra! Panel,. . ... . . .... . . ....... . .. .... .... 9
Automatic Cooking. . . . . ... . ..... . ....... . . . .... 10,11
Automatic Roasting& Charts.. . ...... . . .... .....12,13
CookCode’”Control . .... . . ... . . ..... . . . ....... ... 15
Defrost ..... . ... . . . ..... .=. . ...... . ...... . . . .... . . 15
Time Cook... . ...... . .... . . .... . . . ..... . . . ..... ... 16
TemperatureCook .... . ... . . . .... . . ....... . . . .... .
Hold/Timer ..... . . ..... .... . . . ...... . . . . ... . . . .... 18
17
FL4NGETOP
SafetyTips. ...... ....... .. .. .. .. ... ... O....... ....4-7
Howto Use .... . . .... . . .... . . . ...... . ...... . . .... . 19
CeramicCooktop . . . . .... ...... . ...... . . . . ...... .. 20
Cooking Chart ....... . .... . ...... . . . ...........28,29
CONVENTIONALOVEN
SafetyTips..... . ..
Features. . ..... . . .
OvenControls
OvenLight . . . . ... . . . .... . . ...... . . ...... . . . ..... . . 21
CwenShelves . ....... . .... . ..... ... . . . ...... . .... . 21
MinuteTimerj C!ock,Automatic OvenTimer ...... . . 21
Baking. . ..... . . .... . . . .... . . . .......: . . . .. ..... . .. 21
Broiling ............,.. .... . .... . . . ....... . . . ..... . 22
...... ... . . ..... . . . ....!...,... .
.,,..,, .... . . . .... . . . ...... . . .... 8
... . . . .... ....... . . ....... . . . .....,,. 8
4-7
Roasting,.. .... . . ... . . ..... . . . ..... . .. . . ..... ..... 22
BakingChart... .. ......,..,.. .,.,,.., . . ..... . ..... 25
Broiling Chart.,....., ..... . . . ... . . .... ..... . . ..... 26
RoastingChart... . .....,,.,.+ .,.....,
CAREOFYORCOOKINGCENTER
Self-CleanOperation . . ..... . . . .... . ... . . ..... . .... 23
OvenVentDuct . . ..... . .... . . ..... . . .... . ..... . ... 24
Careof SurfaceUnits.. . ..... . . . .... . ..... . ..... . .. 24
LampReplacement. ..... . ...... . . . .... ..... . . ... . . 24
OvenThermostatAdjustment ..... . .... . .... . . .... . 24
Careof fvlicrowaveOven&
TemperatureProbe. . . ..... . . . ... . . .... . ....... .. 24
CleaningChart(Ail Parts).... . . . .... . ... . . ...... 30,31
Cleaningof CeramicCooktop .., ... t.,,... . ...... . . 31
GENERAL BeforeUsingYourRange
EnergyConservationTips
Model&Seriai NumberLocation . ...... .. ... . . ..... . 8
TheProblemSolver
AutomaticCooking RecipeGuide . . .... . . ... . . . .... 33
Meats
.... ... . . . ..... . . ......... . . ... . . ...... .
Vegetables..... . . .................,..........36,37
Desserts..... . . ..... . ....... . . . ..... . . .......38,39
Automatic Cooking Chart . ...... . . . .... . . ...... . 40,41
FactoryServiceCenters . .. ...... . ..... . . ....... ... 43
Warranty. . ..... . ... . .. .... . . . . . . ....... ...Back Cover
...... . . ........... . . . .....
...... . . ........... . . . .... .
..... .. . .... . . ..... . . ...... . ...
,.s,
. . . . . . . . .
34,35
27
32
2 3
A. CAxMng
1. Use proper power level as recommended and DO NOT OVERCOOK.
2. 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.
B“ Gxking
Use cooking utensils of medium weight alumi­num, tight-fitting covers, and flat bottoms which
completely cover the heated portion of the sur­face unit.
Cook fresh vegetables with a minimum amount of water in a covered pan.
“Keep an eye” quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, re­duce heat immediately to lowest setting that will keep it cooking.
use residLJa! heat with surface cooking when-
ever possible. For example, when cooking eggs in the shell bring water to boil, then turn to OFF position to complete the cooking.
A\ways turn surface unit OFF before removing ufensi!.
~Usecorrect heat for cooking task . . . high heats to start cooking (if time allows, do not u~e HIGH heal to start), medium high—quick brownings,
on foods when bringing them
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
7’.
the amount needed. It is not economical to boil a container full of water for only one or two cups.
c.
oven cmkh-ml
Preheat the ov& only when necessary. Most
1.
foods will cook satisfactorily without preheating. [f you find preh~ating 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.
2. During baking, avoid frequent door openings.
3. Keep door open as short a time as possible when it is opened.
For self-cleaning oven, be sure to wipe up ex-
4. cess spillage before self-cleaning operation.
5.
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, chickm or roast. Choose foods that cook at the same temperature in ap­proximately the same time,
Use residual heat in oven whenever possible to
6. finish cooking casseroles, oven meal~, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.
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Some
..
:..
,.-
1. Do Not Attempt to operate this oven with the 3, DO Not Operate the oven if it is damaged. K is door open since open door operation can result in particularly important that the oven door close harmful exposure to microwave energy. It is impor­tant not to defeat or tamper with the safety (bent), (2) hinges and latches (broken or loosened), interlocks.
2. Do Not Place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces.
CikN
properly and that there is no damage to the (1)door
(3)door seals and sealing surfaces.
4. The Oven Should not be adjusted or repaired by anyone except properly qualified service personnel.
@I+akwjthg showyou the location of the
range circuit breaker or fuse, and mark it
for easy reference,
63Have it inslaiied and
properly grounded by
a qualified instaUer.
of owm. These suFfaces may be hot enough to burn even though they are dark in color.
During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface
units or any interior area of the oven; allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop and areas facing the cooktop, ove vent opening and surfaces near th.
openings, and crevices around the oven
door.
W3ar propw Loose fitting or :
hanging garments should never be worn
while using the appliance.
Never use your appliance for warming or
heating the room.
Do not use your oven to dry newspapers. It
overheated, they can catch fire.
@
good venting and to avoid grease fires, :
4
.. .
..-
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tmitsat heat
EMover causes smoking and greasy spill­overs that may catch on fire.
Only certain types of glass, giass/cerarnic,
ceramic, earthenware, or other glazed con-
tainers are suitable for range-top service;
others may break because of the sudden change in temperature. (See on “1-low to Use Your Range-Top” for suggestions.)
Use only dry or damp potholders on hot surfaces may result in burns from steam. Do not let potholders
t~~ch hot heating e~e~entsa Do not ~~e a towel or other bulky cloth.
TO burns, ignition of flammable materials, and spillage, the handle of a container should be positioned so that it is turned toward Me center of the range without extending over nearby surface units.
Be sure reflector pans and vent ducts are
not covered and are in place. Their absence during cooking could damage range parts and wiring.
Section
I@’ !&3as dry as
Frost on frozen foods or moisture on fresh
foods can cause hot fat to bubble up and
over sides of pan.
Use little fat for effective shallow or deep­fat frying. Filling the pan too full of fat ca~ cause spillovers when food is added. If a combination of oils or fats will be used in fyying, stir together before heating, or as fats melt slowly.
!iwatfat and watch as it heats. Use deep fat thermometer whenever possible to prevent over-heating fat beyond
the smoking point.
DonotuseWWNon fires. pickup a
pan, panon unit
by pan with lid, MM@ shw?t or Hat tray. grwM? OWW a pan can !h3outoutby with
sodaor,if a dry
IOhmkdorham.
Use FYopor Pan Ww-4his 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 ih ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.
To avoid th of a burn or 13kdrk
shock, IM4iwhki thatthg forall
unitsam atOFF andall coilsare
cool to MBunit.
iumkrth hood,turnMBfan
us~ fo[l to line p3msor
anywhere in the oven except as described jn ~~~~~~~~@~i~u~e could result j~ ~~h~c~,
fiw Iuxw.rd, or damage to the ra~ge.
oven is cool. If racks rnu~t when hot, do not let potho heating units in the oven.
5
be hmdkd
der contac-
Page 6
COlwim-uxinlifthg heavy foods. Ilk also
precautionagain~t burris from touching
a hot surfaces of th~ door or oven walls. -
heal food h
buildupandtlu
burst an
When using cooking or roasting bags in oven, follow the manufacturer’s directions.
pork either conventionally or
in the rnicriwave oven, follow our dikc­tions 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.
weWm.
~ IICNI food ~~
dishesh the mm.
canINJik!lIJp Me or’
to NM!resulth iin]w’y.
necked bottles especia Hycarbonated ones. Even if the container is opened, pressure
can buikl up. This can cause the container
to burst, resulting ifl injury
eggs in or out of the SM1 is not
for Pressure can build up inside the yolk and cause it to burst, resulting in injury. Foods wWh “skin” such as pwtatoes, hot dogs or sausages, tomatoes,
apples, chickm livers and other giblets, and eggs (see above) should be pierced to
allow steam to escap~ durifig cooking.
paper and plasti
bags before placing in oven. Twist-ties
sometimes c~use bag to heat and may cause fire. Iilo lmlt in unless accessory or unless you use popcorn in a package labeled for microwave ovens. Because of heat generated, without these precautions, the container could catch fire.
plastic bags should be slit, pricked or vented as directed in Cookbook. Hthey are not, plastic could burst during or imm­ediately after cooking, possibly resulting in injury. Also, plastic storage containers
should be at least partially uncovered
because they form a tight seal. When cook­ing with containers, tightly covered with plastic wrap, remove covering carefully and direct steam away from hands and face.
Don’tOw!rcook.IExUXMlOver
causing
@
Plastic 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 materials and may soften or char if subject to short periods of overcooking. In longer exposures to overcooking, the food and containers may even ignite. For these reasons: 1) Use microwave plastics only and use them in
strict compliance with the manufacturer’s recommendations. 2) Do
not subject empty containers to micro-
I
waving. 3) Do not permit childreri W use plastic containers without complete supervision. = lk~ rmtal only as In MO Metal strips as used on meat roasts are Ielpful in cooking food when used as ~irected. Metal trays may be used for T ‘ .L~&-= ~inners, Howmmr, ~hen using metal in IVell, keep al IhMst Mlls of !INlOvll!n.
in a special microwave popcorn
and tightly closed
and may Causotkmll to catch fir%’
container
6
Page 7
or
@
Oflllnot fib toavoid
forUsfl inthe
toW! andm! ofm%.If by
accident the oven should run empty a minute or two, no harm is done. However,
try to avoid
times–it saves energy and prolongs life
the oven.
operating the oven empty at all
k
of
@
may hot because of heat transferred from the heated food. This is especiaHy true if plastic wrap has been
covering the top and handles of the utensil.
Pot holders may be needed to handle the utensii.
@
the ovenSM1 canI!Mconwtoo hotto
touch. Be careful touching the shelf during
wlwn nol using it to cook with. H 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.
Hfood 8W8U’!gnitB: IWp ME!mmnldoor
ckNHMLTurn off IN! Touch
CJJMFUOFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panel.
Do not Usll your to dry
If overheated, they can catch
fire.
Clean only parts listed in this Use & Care Book. IMm’thlmlw”$llor soak UMsm Don’tput them in a
Do not clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move
the gasket.
Before self-cleaning the oven, remove broiler pan and other containe~s. 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.
LkWH’11l!or FNE–-AIkln Inoisllshould IMl
!USEof To position shelf so
that it is securely “seated,” insert into the
oven cavity above sheH supports and cmmp!eteiy to the back oven wM. Drop into place so that the recessed areas are over
@$
Read ‘The Problem Solver” on page 32.
43
Don’t attempt to repair or replace any part
of your range
unkss it is specifically
recommended in this book. All other
servicing should be referred to a qualified technician.
@
Disconnect range at range circuit breaker
or main fuse More performing any swrvice.
Page 8
1. Door Handle. Oven doesn’t operate unless door is securely latched.
2. Door 11-atch.Push in to open door.
3. with Metal Shield. Allows cook­ing to be viewed while keeping microwave confined in oven.
4. Light.
5. Plastic Cover. Protects stirrer blade.
6. oven vent.
7. oven
8. MicroTherrmrneterTMTemperature Probe.
9. Receptacle for Temperature Probe.
ao. DC9LJklk?-m!tyT”shelf. dl. Readout Display. $2. Function Pads. f13. Number Pads.
14. Start.
15. Clear/Off.
shelf.
Centera
t6.oven set (clean) Knob
17. Oven “ON” Light
18. Oven Temp (Clean) Knob
19. Oven Cycling Light
20. Automatic Oven Timer, Clock, Minute Timer
2t. Oven Timer [Clean) Dial
22. Latch Release Button
23. Latch
24. Self-Cleaning Oven Clean Light
25. Lock Light
26. Model and Serial Numbers—1ocated at
right side of lower oven frame.
27. Shelf Support
28. (Mm SMwes
29. Oven Frame
30. Door Gaske#
31. Window and Metal Shield
32. Door Liner
33. E3rder Pan arm!Rack
34. Oven Light SwiWw4Xmr
35. Storage Drawer*
26. Cahx@ Plug-in !!ihrfaeeLJnits-Chmme­Pk$tedFh?fledorParmhlg$
37. Master Light for Surface thits
38. Controls kx Surface Units
39. !FILmrewxmtLm’lp switch
40. SUF%NX!Light
f$-~. Vent Duct for Lower Ch6m—
RxxXd under right rear unite
42. ME&dPk@s for
HQMMGrease Fih?l’%
— - - ———- — ,- —.
MSMMlJHP65
Model JHP7!5 has the same fea­tures as JHP65 except it has glass ceramic cooktop.
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“CM Models JBW65 and 4+375 only.
Page 9
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JHF%5& JHP75
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1. Readout PaneL Displays time of day, time or temperature during cooking functions,
power Ievei being used, cooking mode and pertinent instructions of what to do next.
2. !F%werLewd. 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. Wart. Must touch this pad for oven to begin any functions.
4. Ckar/CMf. When touched, it stops the oven
and erases al! settings except time of day.
!5. HoM/Timer. This feature uses no microwave
energy while it functions as both a kitchen 11. Time Cook. Microwave for a preset amount timer or as a holding period between defrost and time or temperature cooking. (See page
18.)
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, time. (See page 15.) touch number pads 1, 3, and Oand 1:30 will
appear in readout display, “Start” will flash
on readout directing you to touch START thus setting the clock, if you wish to reset or
change time, simply repeat above process.
7. Cook CodeTMPad. Use this pad as a short­cut method for entering cooking time, and
power level. (See page 15.)
8. Nl!.mber Pads. Touch these pads to enter Time, Temperature, Power Level, Cook Code
digits, or Auto Code.
9. Auto Cook Pad. Chart helps you select appropriate Code. Using Codes for popular foods eliminates looking in Cookbook for
cooking times and power levels.
tO. Aulo Roast Pad. Insert probe, touch this pad,
and desired number pad for Code to slow-
cook or temperature cook meat with automa­tic preset program.
of time using automatic Power Level 10 01” change power level after setting time. (See
page 16.)
f12, Defrost. Gentle, more uniform thawing with
little or no attention at automatic Power Level 3, or change power level after entering
!3. 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 17’.)
---v...=:i~=~=s-”-w.w,.-_.-e-.e--,_=a-_=a—.
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Page 10
I
——___
The.AutoCook pad may be used to eliminate your
need to look up cooking time in the Cookbook, guessing how long to set cooking time. By actually frozen foods, need additional time after steam has
sensing the s~eam which escapes as food micro- been sensed. For these foods, the oven determines ‘wa%”es,this feature automatically adjusts the oven’s cooking time to various types and amounts of food. maticaily switches the oven to Time Cook for the
Because cooking containers must be covered, this feature is best with foods which you wish to steam
or t. ~etain moisture. Foods which are best micro- replaced by numbers indicating cooking time), and waved uncovered or only lightly covered should be
cooked using time or temperature settings, or Cook CodeTHcontrol.
After touching the Auto Cook pad, and pressing Start, you wiil see the word AUTO on the readout, which indicates that the sensor has been activated to sense steam from the food. To prevent the es­cape of steam from the oven, do not open the door while the word AUTO is on the readout. If door is opened, ERROR appears. Close door and touch allow for expansion. S~al by pressing plastic wrap START immediately.
Setting 1, which is designed for easy reheating of foods, automatically turns the oven off as soon as
MATCH THE AMOUNT OF FOOD TO THE SKZE OF THE CONT’AINEFI. FILL CO NT’ NNERS AT LEAST 1/2mu.
BE SURE THE OF THE COOK;NG
FOOD
r-m Aul’c) CxxM AND STIFIcm
I
Or
the sensor detects steam from the foods. CMer Auto Cook control settings, which are for fresh or
the amount of additional time needed, then auto­necessary cooking time remaining. Oven beeps
when it switches to Time Cook (AUTO on readout is
oven door can be opened for stirring or rotating food. Be careful of steam when removing tight covers. When you remove cover, direct the steam away from hands and face.
Be sure the exterior of the cooking container and interior of microwave oven are dry.
Always cover food containers using lids or plastic wrap. Plastic wrap should be loose over food to
firmly around edges. For best results, never stretch plastic wrap tightly over food, or use tight-sealing plastic lids.
Always stir or rotate after beeping signal.
AND INT’ERK3ROF OVEN ARE DRY.
ROTA
Use microwave-safe casseroles or bowls for entrees and vegetables.
Cover with lids that fit. If lids are not available, use piastic wrap. Plastic wrap should be loose over food to allow for expansion. Sealbypressing plastic wrap firmly around edges.
Use oblong or square containers for chicken or corn on the cob. Plastic wrap covering should be loose over food to allow for expansion. Seal by pressing plastic wrap firmly arGund edges.
i
S1it plastic pouches 1-inch as shown above, Break food up tho­roughly after oven signals, For al­ternate pouch method see page 36.
.—.~
10
Frozen Do not remove film over tray; re­move tray from box. Thick entrees may need longer time. See chart on page 40. Frozen Food in Metal Tray: Remove foil, reinsert into box-and close ends.
FOIIOWcontrol panel or Automati Cooking Chart settings for cass
roles. Cover casserole meat and vegetables with sauce, (loo! hot ingredients or sauces. [f not, use TIME COOK.
Entrees in Paperboard Tray:
——
Page 11
Place covered food in oven Touch Auto cook
pad. “Enter Code” flashes on readout.
Touch number pad for desired code. Code 2 shows and “Start” flashes on readout. Touch START.
Word AUTO snows on readout, indicating stearm sensor is activated. DO NOT OPEN DOOR. MAY AFFECT COOKING PER­FORMANCE.
Beep sounds when steam is sensed and ALJTO is replaced by cook time. Rotate or stir food. When done, oven beeps and stops.
&
(Nsu3see Questions and Afmwws on kiuto Cook amYAuto Roast, page 14.) Automatic cooking codes 1through 9 are designed to
give you easy automatic results with a number of foods. stew or chili use higher codes. A Cooking Chart and
Codes are arranged in lowest to highest amount of
~W~er. For examp~e, code 1 gives least microwave ~Jking power, Code 2 gives more power than Code
1, Code 3 increases power over Code 2 and so on.
The Another feature to give you more flexibility in Auto-
matic Cooking is the preference control, which can be time and you will get
used to “fine tune” the power of Codes 2through 9. By simply adding a 1after a Code, you can set the oven to cook using Iarly deliver, For example, if Code 4 cooks your vege-
20°/0 less time than the code would regu-
Code 1, which has the least power, is used for quick reheating jobs while the longer cooking foods like
recipes, starting on page 33 give many tested uses for automatic cooking codes. Remembering that you can adjust the power up or down by increasing or decreas­ing the Code will give you added flexibility.
tables more done than you like them, set Code 41 next
200/o less cooking time.
Likewise, if you wish slightly more time than a code
delivers, add a 9 after the Code. For the vegetables in the example above, Code 49 would ~rovide 20°/0more time for c“ooking than would the regular Code 4.
Touch Auto Cook Pad. “Enter Code” fiashes on readout.
Touch number pads 4 and 1 in that order. Code 4 shows and “Start” flashes on readout.
11
Touch START. AUTO shows on
readout display. DO NOT OPEN DOOR until first oven signal, then rotate dish 1/2 turn, Close door and
touch START to finish cooking.
Page 12
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R
ALWIRoast uses the temperature probe to cook to
the desired serving temperature. Unlike Temp Cook, which uses a single power level, Auto Roast uses up to 3 power settings which automatically switch during rGasting, thus providing even tender cooking results without overcooking.
Place tender beef roasts on trivet in microwave safe dish. Insert probe from front 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 cook­book.) Insert probe into center meaty area.
Just as in conventional roasting, only tender roasts should be Auto Roasted until specified internal tern­peratures are reached. Less tender roasts should be microwaved by time, according to the Cookbook which comes with your oven: Complete information on preparing roasts for microwaving is in your Cookbook.
Place meat with probe in oven. in­sert cable end of probe firmly into receptacle on oven wall.
~0
Touch AUTO ROAST Pad. Readout flashes “Enter Roast Code”. Touch number pad 2. “START” flashes, Touch START. Readout shows AUTO.
Oven monitors internal temperature, automatically s]?~itchir~g f~ iowe~ power as meat’s
riwfi. This prevents toughening or overcooking.
to
~ernp~r~~ure
At 80°, readout switches to show meat’s internal temperature. Turn roast over and restart oven by touching START.
After temperature is reached, oven switches t t-KX..Dfor 1 hr., then shuts off. Hold prevents ove cooking while keeping meat warm.
12
Page 13
Beef
Tender Roast
Rare Medium 3
Well
Meatloaf 4 No Turn
(loaf or round)
Pork
Loin Roast
Precooked Ham
Poultry
Whole Chicken
(31b.)
Whole Turkey
(UptO 12 ibs.)
(insert probe into meatiest area of inner thigh from beiow end and paraiiei to ieg.)
Turkey Breast
(Insert probe horizontally into meatiest area.)
commended standing time before serving.
Your Cookbook has a chapter, on Automatic Sim- Totai time inciudes time to bring food to 180° and mering, inciuding charts and recipes. Refer to this hoid at that temperature untii done. chapter for additional techniques and
2 80°
80° 140° 14-16 10-15
4
4 120° 170° 1
5 80° 5
4 80°
>ooking time.
80° 170° 17-18
Over
80°
80°
125°
70°
1
115“ 17-19
190° 190°
170°
12-14 !5-10
30-40 5-1o
18..2o
13-15 20 13-15
13-15
30
20
5-10
20
20
Set Auto Simmer iike Auto Roast, exarnpie ieft. Readout shows AUTO untii food is 80°, then
switches to show food temper-
ature untii 180°.
Oven switches to HOLD at 180° untii you remove food and turn off
oven. if stirring is recommended, you can reset oven by retouching START. Touch CLEAR/OFF after cooking.
1.hh3mafkSimmer
(Auto RoastCode 6)
Ek?f
Pot Roast* Stew Chiii
chicken’
Stewing !3roiier/Fryer
06’ Pork
Ham
Roast
6-8 6-8
11-13
11-12
4-6
4-6
soup
Stock/Vegetable Scdit Pea
‘For frozen, add2to 3 hour’s.
343
13-1!5
Page 14
and
Q. Why does my oven automatically cut off after the AUTO qmhewhen using Auto Cook Control Code 1
v+henit does not for other settings? A. when using Code 1,there is no second phase of
minutes counting down, All the cooking is com-
pleted in the first phase or AUTO. Q. if my food is not completely cooked after using
the suggested skwld i do? A. l-hick starchy or dense foods may require some
adddionai time cooking. Use TIME COOK and Power Level 10for a few minutes until completion.
Q. DcI a!.! fresh or frozen vege!abks require a
standing period after cooking with AUTO COOK? A. Most vegetables are cooked to a crisp state dur-
ing Auto Cook, just as in regular microwaving.
Therefore, it is recommended that you let the vege­tables stand for up to 5 minutes depending on size
and density of pieces. This standing time also en­hances the overall flavor and appearance of most vegetables.
Q. What if I don’t fully cover the dish in Auto
cook?
A. Oven senses steam too quickly which shortens
the cooking time thus leaving undercooked dish.
Recover tightly and reset Auto Cook.
Q. !30 the shapes and sizes of food make a differ-
ence when using Auto Cook?
A. Yes, in some cases, larger pieces will require ad­ditional Time Cooking. Be sure to check suggested arrangement of pieces in the dish, since proper ar-
rangement is often a successful tip in regular micro-
waving. Q. Should 1 use Auto Cook to cook pudding or
sauces?
A. Most pudding and sauce recipes require stirring
many times during cooking; therefore, Time Cook is
recommended since you should not open the door during the AUTO phase of cooking without affect­ing end cooking results.
Q. My scalloped po@toes were not completely
cooked when i removed the dish after Auto Cook.
What is wrong?
A. if you prepared the sauce in the oven prior to
combining the sauce with potatoes, there may have been foo much remaining moisture in the oven.
Make sure you dry the oven completely before us­ing Auto Cook since this function operates properly by sensing steam in the oven, Also, starting Auto Cook with hot foods creates steam in the oven too
soon, and decreases the first sensing cycle. Q, Are Mere any other foods which am best Time
;:f-&@~Jy~~~fh~~fg~~~~g~~~Q&@fj?
A, Bakery foods, candies, melted chocolate or
foods when a dry or crisp surface is desirable, are COOkedbest by Time Ccok.
Auto (%0!4 ControK Code, what
Q. Da fresh m hxzen vegetabhs require water when LSfig Auto Cook?
A. Yes. Add water as recommended on chart to the vegetables and cover well for even, complete cooking.
(2. Would my pkwtk containers with very tight fit-
ting lids be appropriate for Automatic Choking?
A. No, most types of plastic storage dishes, butter tubs, etc. with tight fitting lids are not recommended for microwaving. Also tight fitting plastic lids may prevent adequate steam from escaping and food may not cook properly during Automatic Cooking.
Q. 1tried to warm same chow rmin noodles using Auto Cook. Why didn’t this work?
A. Food must have some moisture in order to create steam which helps the auto sensor function. Extremely dry foods such as chow mein noodles, potato chips and other such foods do not have enough moisture.
(2. May I use Auto Cook when 1am cooking many
foods in more than me dish or casserole? A. No, because of different food densities, attention
needed during cooking, and food amounts, it is best to use TIME COOK when cooking many foods.
Q. Why was my roast not fully cooked even though
the temperature on the readou~ was correct and AutoRoastcompleted?
A. When cooking with Auto Roast, the temperature
probe must be inserted properly as fully described
in the Cookbook, After turning meat over or rotat­ing, the probe should be checked to make sure it hasn’t slipped or changed position,
Q. Last !ime I used Auto Roast ilremoved the roast
from the oven to turn it over. When ! replaced roast in ovum and reconnected the meat probe, AUTO reappeared, Why?
A. The oven and roast may have cooled to below 80°, or probe may have been repositioned. Con­tinue roasting and numbers will soon reappear.
Q. Are there any particular trivets that work better
than others? A. Yes, flat glass trivets such as lids or dish covers
give more even cooking results than plastic trivets. Also, ceramic ridge-bottomed roasting dishes work well. Plastic trivets 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 doesn’t the mast continue cooking during
the standing o?holding time? A. The oven automatically reaches finished temper-
ature and then decreases to a lower power level to prevent overcooking, Thus an even temperature is maintained,
Page 15
to
Cook CodeTMis a short-cut control for entering time and the Power Level on your microwave oven. Be sure to check your Cookbook for specific codes for specific recipes.
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 Cook 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 counting down and Power 10“ show on display.
Cook Code control and the highest Power Level is
10 which is represented by ‘$0”. When setting a 2 digit Cook Code control entry, the first is time, the second is power level,
Step 1: Touch COOK CODE. “Enter Cook Code” flashes on readout.
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. Code number appears and “START” flashes immediately after entering a 3-digit code, but when a 2-digit code is used, there is a delay before “START” flashes.
Step 3: Touch START.
“Cook Time Left, time
‘to
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. Power Level 3 is
somatically set for defrosting,
~ut you may change this for more
flexibility. See your Cookbook for the complete defrosting chart.
To become better acquainted with ycur Defrost function, defrost fro­zen pork chops by following the steps below.
Step 1: Place package of frozen chops in the oven and close door.
Q. When ! press START, I hear a
ciui]thumping noise. What is it? +&This sound is normal. It is letting YQU know the oven is
,povJer L.evei
zQ,Can ! Defrost small items in a
fi~~ry7
A, Y~S, but
qi]ent attention than usual. Raise
,C,x.
-.-fi~~Power Level after entering the
.-.,:.s..,-==—:=7=
‘s by touching POWER LEVEL.
-,.-:-:..­“7 or 10. Power Level 7 cuts the
a‘~:: ~l,w=lin I/z;pof~er Level ~0 cu~~the
~.,,~,=t. yj. During either, rotate or
3, u
.2;1”ffj~d frequent Iy.
{ower than HiGH.
they will need more fre-
using a
Step 2: Touch DEFROST. Display
reads :0 and Power 3. “Enter Def
Time” flashes. Step 3: Touch 8, 0, and Ofor 8 min-
utes. “Def Time”, 8:00 and Power 3 are displayed.
Step 4: TOUChSTART. “Def Time Left” shows and tilme counts down on display. When cycle is com­pleted, signals and automatically shuts off.
Step 5: Turn package over, close
door and repeat Steps 2,3 and 4.
Step 6: When oven signals, “END” flashes and oven shuts off. Re­move package and separate chops to finish defrosting.
Q. Can I open the door during DE-
FROST 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 in­dicated 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-
cording y.
“END” flashes, the oven
@ Foods frozen in paper or plastic
can be defrosted in the package. @ For even defrosting, many foods
need to be turned over, rotated, or broken up part of the way through
the defrosting time. @ Homemade dinners can be fro-
zen in shallow foil trays and heated for later use. Select foods which microwave well.
@ Pre-packaged frozen dinners can be defrosted and microwave cooked.
@Check your Cookbook for other defrosting tips.
Q. “WhenI enter the fourth digit us­ing Cook Code control, nothing
happens. What went wrong? A. The oven will take only 2 or 3 numbers. If more are pressed, oven does not respond. Touch Clear/Off and begin again.
~. Can I 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 16
1
I!!!?!_
~~+~=
Howto Cook
,.
Time Cooking, or cooking your food according to a pre­determined amount of time, is probably familiar to you from conventional cooking. With your microwave oven, however, you preset the time and the oven turns off automatically.
..-,.
....
J.,
.
Follow the cooking steps below to help you learn to Time Cook properly.
Step 1: Fill a cup % full of water and 1 teaspoon of freeze dried cof­fee. Use a cup that has no metal decoration. Place cup in oven and close door.
Step 2: Touch TIME COOK. The
read-out panel shows :0 and Power 10.
f~a~hes.
“Enter Cook Time”
Step 3: Select your time. Touch 1, 2, and O for a minute and 20 sec­onds. “Cook Time”, Power 10, and 1:20 appears on the 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. “Cook Time Left”, Power 10,and time counting down shows on display.
Step 5: When time is up, oven
sounds. Display flashes “END”.
Oven, light, and fan shut off.
-rips
@Make sure all utensils used in
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” uten­sils.
ISIpaper towels, wax paper, and plastic wrap can be used to cover dishes in order to retain moisture and prevent spattering.
@Most microwaved foods require stirring, rotating, or rearranging.
Check your Cookbook for specific instructions for the food you are microwaving.
@Some foods such as unshelled eggs and hot dogs must be pricked to allow steam to escape during cooking.
Q. I set my oven for the time called for in the recipe but ~:~the end of the time allowed, my dish wasn’t done. What happened?
A. Since hor~se power variefj due !O time or location, ma~y Time Cook recipes gi’.:eyo[f a time range to prevent overcooking. Set the ~v~n for minimum time, test the fl~od for doneness, and cook your ~ish a little longer, if necessary.
Q. I want to cook my dish on a
Power Leve! oiher thar] HIGH, what
do I need to do? A. To cna)~ge the Power Level,
tcticn the Power Level pad. “Enter Power” flashes on the display panel. Enter the desired number.
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.
Page 17
=~.~?=T+?*23.m~~~=-+pT.-
-..—....
—-—..—
;=:A--=;----
~.~+=*L=L*>~
For many foods, internal temperature is the best
test of doneness.
Roasts or poultry are cooked to perfection when temperature cooking. Heating or reheating foods accurately to a serving temperature you desire is simpie and easy.
TEMP COOK takes the guesswork out of cooking
because the oven shuts off automatically when the food is done.
T-Tie The temperature probe is a food thermometer that
Step 1: Insert temperature probe
as directed in Cookbook and at­tach probe securely in oven wall. Close the door.
z: Touch TEMP COOK. The
display panel shows F and Power
10. “Enter Temp” flashes.
Step 3: Touch 1, 3, 0 for 130°, “Temp”, 130 F and Power 10 show
on display.
Q. After ! followed the steps and touched START, “ERROR” flashed in the display and a signal sounded. ‘What is wrong?
A. “ERROR” flashes on display if yOLIset the temperature either be­!OW80” or greater than 199°. The
­.-=~)ventells you between the flash-
—J,.-
.:.-(“~;.flIig of
‘‘ERROR”
what the in­correct entry was that you set. To re-enler, toLIch CLEAR/OFF pad arid begin steps aga,in.
gauges the internal temperature of your food; it must be used when using TEMP COOK or AUTO -‘ -a- -­ROAST. To utilize your temperature probe properly,
follow the directions for use and insertion in this
book in the section entitled “l-low to Auto Roast”. m-
SENSOR
Step 4: Touch POWER LEVEL pad. “Enter Power” flashes. Touch 5 for MEDIUM power. “Temp”, 130 F and Power 5 shows on display.
Step 5: Touch START. if internal temperature of the roast is less
than 80°, display will show
“COOL” or if temperature is 80° or above, display shows temperature counting up.
Step 6: When 130° is reached, the oven will sound and automatically shut off, Remove probe and food
from the oven,
Cl. Are there any foods \ can’t
TEMP COOK? A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings, etc., soften rapidly at warm tem-
peratures. Batters and doughs as well as frozen foods are also diffi­cult to cook precisely with the probe. It is best to TIME COOK these foods,
Q. Why did “PROBE” flash on the display after Itouched Start?
A. “PROBE” will flash on the dis-
play if you have not securely seated the end of the probe into the receptacle in the oven wall or if yOLItouch TEMP COOK and have forgotten to use the probe.
E#$z‘“
K
HANDLE
CLIP
Tips
@ Use a lower power level setting; it will heat more evenly even though requiring more time.
I@ Be sure frozen food has been completely defrosted before insert-
ing 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.
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. Can I TEMP COOK different ~~~= -­portions of food at different X‘---.-
temperatures?
A. Yes. The temperature probe ‘-=-:‘-”---
gives you the fr~edom to cook dif- ~:~..~..-”~
ferent portions of food at different temperatl~res to suit individual eat- .- T-. ing styies, Simpiy place the probe ~-.:- -. ‘-
in the food and change the tern- ~. : _
perature setting as needed,
E#?!!!-
e-.
@
K
——.
-.
.-—
-—
.—..
.
-<’,....
Page 18
Your FiC)LD/TIMER, which oper­ates 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 de­frosting. Hoid/Timer can be set up ?099 minutes.
Step 1: Touch HC)LD/TIMEFl pad.
The read-out panel shows :0, “En­ter Time” f!ashes.
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 readout panel shows 3:00 and “1-10L13” appears on display.
Step 3: Touch START. The readout display shows the time as it counts down, and “Hold Time Left”.
Step 4: When time is up, oven sounds. The readout flashes “END” and the timer turns off.
The l-10LD/TIMER can also be used to program “standing time”
between microwave cooking func-
tions. The time can range from one second to 99 minutes and 99 sec­onds. A l-iOLD, 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 or temperature desired before pressing START.When holding be­fore temperature cooking, be sure probe is in food before pressing START.
toDefrost–Hold/Time–Time
To help you become acquainted with the HOLD/TIMER feature as used with Time Cook or Temp Cook
follow Steps below to defrost afrozen 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 in Automatic Roasting
section of this book. Step 1: Remove casserole from the
freezer and place in oven. Touch the DEFROST pad. The readout
panel shows “Enter Def Time”, :0, and Power 3.
Step 5: Touch the TIME COOK pad. The display shows “Enter Cook Time”, :0, and Power 10 (HIGH).
Step & Touch 2, 5, 0, and O for twenty-five minutes of cooking time. “Cook Time”, 25:00, and
Power 10 appear on the dis-
play panel.
Step 7: Touch START. “Def Time Left”, Power 3, and 15:00 counting down show on display. As each function is automatically per­formed oven display shows en­tered information.
Step 2: Touch 1, 5, 0 and O for
defrosting time. Def Time, 15:00, and Power 3 appear on the display panel, (Defrosting is automatically set on Power Level 3 but can be changed by touching POWER LEVEL pad and the new Power Level.)
Step 3: Set standing or hold time by touching HOLD/T[MER. “Enter
Time” and :0 appear on display.
Step 4: Touch 1, 0, 0, and Oto hold for ten minutes. 10:00 and “HOLD” appear m the display.
and
Q. what WiII happen if \ acciden­~allyreverse the instructions?
A. {f you accidentally reverse the
sequence of programming instruc-
tions, your oven autornati cal iy rearranges your program, Defrost­ing abwQyscmmes first, then hoid,
and then I!IE+cooking function.
Q. Can I Defrost-Hold only on my
oven? A. Sometimes you may want to de-
frost a food, hold it, and refrigerate
it to be cooked later. All you need to do is program in Defrost and amount of time. Then pro@am
Hold and amount of time, Put your
thawed dish in the refrigerator and
cook later at a convenient time. NOTE: Allow foods to remain at
room temperature only as long as
safe. Times will vary,
Q. I programmed my oven for a specific defrosting time bdt 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,
Page 19
&27-
&&-
.SI%F
---
...
,,’---’
4
~>>
-o-
YourRange E
...
Your range top is designed to give you the flexibility f boiling, steaming, sautbing, browning, frying, canning, or pressure cooking. It heats through the
metal coils of four Calrod@units thus giving the cor-
rect amount of energy far each setting you choose.
*
k..-.=
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 I: 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 boi!ed with water or naturally high in moisture.
Steam condensation will not harm your !ange. However, you may minimize condensation by:
The lowest setting k 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
@
lids, especially high moisture range top.
@Selecting a surface unit near the
front of the range for boiling foods.
and pans with
when cooking
foods on the
@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 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 sur­face unit which closely matches the bottom of the utensil in size.
@Containers of various materials may require different heat settings and/or cooking time. Check the manufacturer’s instruction before
using. @Special cooking equipment with­out flat bottoms, such as the orien­tal wok, are not recommended and could shorten the life of the sur­face unit and/or range top since high heat temperatures are re­quired in this type cooking.
Wrong
mm
Concave Bottom
)
Wrong
Right
Ro,unded Boltom
(
~ Keep range and ventilating hood free from grease accumulation.
@\A/hen cooking is almost com-
.:-+
.—
-:::-~-::ied,use the retained heat to fin-
- --~.”:
.,.=-.-J,
cxmking. Turn the knob to OFF
‘==qsh
and !eave the cooking utensil in J_}/ace. When surface unit has
ggai~d, remove the utensil and the
‘:;acll’edfood.
@TO prevent certain foods from
foaming, add a tablespoon of cooking Q!l to the water before cooking.
@Never leave food unattended when you are cooking at HI or
iVIED1-iisettings. 130ilovers cause smoking and grease spillover may catch fire.
“f9
@When canning foods, be sure to check manufacturer’s instructions and recipes, Be sure canner is flat­bottomed and fits securely over center of Calrod@unit.
@~ak~ sure calrod~’
securely plugged in and seated on
ring/pan properly for even heating results.
p[ug-in unit is
Page 20
ur
.
.
(ModelJHP75only)
nISTHE
CCIOKTOPFREE FROM DISCOLOFMT!C)NBY PROPER
MAINTENANCEIN
‘ncm!$,SINCESOILBUILD-UPIs THEONLYCAL%!%OF Dls­COLORATION.THE GENERALELE2CTRK2WARRANTYDOES NOT COVER DISCC)LORATICINOF THE CXXHCKW, CM SCRATCHINGOR OTHERDAMAGECALK$EDBY IMPROPER CLEANER%
OWNER’SRESPONSIBILJTYTo KEEPTHEGLASS
ACCORDANCEWITH THESE i!NSTRLJC-
Your ceramic cooktop controls are set the same as the range top con­trols described on the preceding page. However, instead of metal coii Calrod@’units, your cooking surface is an embossed sunburst pattern on a smooth ceramic top. The heat is transferred from a
heating element below the surface, through the ceramic top, to the bottom of the cooking utensil. This, in turn, heats the food. As it heats, the cooking surface turns yellow. When the control is turned to OFF,the cooking area cools and returns to its original white color.
s Do not leave plastic items on
cooking area.
@Do not cook foods packaged
in their aluminum foil trays or
wrapped in aiuminurn foil on glass
ceramic. Foil can melt and fuse to the unit causing perm an,ent damage.
@Keep bottom of utensil and cooking surface clean and dry. In
dusty or sandy areas, wipe the utensil and cooking surface to pre-
vent scratching the ceramic fin ish.
@Wipe up spills and spatters when
cooktop is COOIbut before they bum onto the surface, Be sure to wipe area next to the unit you have been using, in case food has spat-
tered on these areas. CAUTlON:
Be careful to avoid steam burns on your hand when wiping the cook­top.
@Avoid scratching the cooktop with rings or other jewelry. @During cooking, utensil lids coi­Iect condensed steam. If con­densation drips on the cooktop, mineral deposits in the water or
food can stain the cooking sur­face. Lift utensil lids so con­densation drips back into the uten­sil instead of on the cooktop.
@Use heat settings no higher than MED or follow manufacturer’s di­rections when using utensils made of the following materials: cast iron, glass ceramic (pyroceram),
and stainless steel. Also, enamel­ware which under certain condi­tions could melt and fuse to the cooking panel when higher heats are used. Manufacturers of glass cooking utensils also recommend using heats no higher than MED.
If not properly cared for, your ceramic cooktop can become stained and the original white fin­ish permanently discolored. Since soil build-up is the only cause of discoloration, spatters and spills must be cleaned up properly. Heavy build-up can cause a yellow or brownish-grey glass film even
when the cooktop is cool. How­ever, the film is on the surface only and can be removed.
To keep the ceramic cooktop look­ing like new, follow these steps.
Before first using the ceramic cooktop, clean it with the Cleaner­Conditioner packed in your range. Step 1: Simply put a small amount
of cleaner directly on the center of each sunburst pattern. Clean with a damp paper towel. Wipe off with another clean, damp cloth, Wipe dry. NOTE: Usethe Cleaner-Condi­tioner each day to remove all vis­ible soil from the ceramic cooktop.
At least once a week, clean the cooktop with Bar Keepers Friend@ Cleanser which is especially formu­lated for cleaning glass-ceramic appliance tops and cookware.
Step 2: To use, apply Bar Keepers Friend@ to damp paper towel “and rub into stain until it is remcved. Be sure cooking surface is cooled. (For stubborn stains, apply a paste of Bar Keepers Friend@and water, cover with a wet paper towel, and let stand for about 45 minutes.)
After using Bar Keepers Friend@,
always clean with Cleaner-Condi-
tioner following directions in Step 1.
NOTE: The Cleaner-Conditioner and Bar Keepers Friend@Cleanser is sold in many grocery, hardware,
and department stores.
Forother specific soils or scratches, refer to page 31 entitled “Glass-
Ceramic Cooktop.” This chart gives
problems, causes, preventions, and
ways to best remove most stains.
1# Be sure the cooking top and surrounding areas
are cool before touching or cleaning, Even if
cooking surface has returned to its original
color, allow a.few minutes for cooling,
,= ‘When completely covered, the ceramic cooktop
can be Usedas a k itcheri work surface. However, be ~areful not to scralch the top with sharp
jecIs or utensiis that do nol have smooth
bottoms,
ob-
20
#
Never use the ceramic cooktop as a cutting board.
@
Dried boilovers can cause permanent damage t the ceramic cooktop. Take care to clean up boIF~~+%&w, overs promptly.
V“
if the ceramic cooktop cracks or breaks, do not use any part of it. Call your service technician promptly,
, ,,y~ks~~,
W3
Page 21
~ Oven
Your oven k designed to giveyou the best results in baking, broiling, and roasting when used as recomm-
ended. Before using your oven, look at the direc­tions for setting and using all of the controls and timer.
Light comes on automatically when door is opened or use switch on window door to turn it on when door is dosed.
When the shelvesare correctlyplaced on shelf sup­ports they are designed with stop-locks to prevent them from coming out of the oven or tilting when food is placed on them. TO RHvIOVE, lift up rear of shelf arid pull forward with stop-locks along top of shelf support. TO REPLACE, insert shelf with stop­Iocks resting on shelf supports and push toward rear of oven until it falis into correct position under
sheif support.
oven Timer Controis are designed to automatically start and stop certain oven functions (TiiME BAKE or CLEAN). Diais are timed by a special Ciock with
iight grey squares (denoting nurnerais) 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 i’MiNLITETiMER, 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 manuaiiy.
Use the Microwave Oven Ciock for easy reference
to time of day.
Eair
E-” +-
to for
AhseeBakingCmwf,page25.)
Step 1: Piace sheif on embossed sheif support “B” or as indicated on Baking Chart, page 25.
Wep 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 ison BAKE. Skp 3: Turn Oven Temp Knob to
the temperature ~alled for in rec.
ipe. Oven Cyciing Light comes on and remains on untii preset oven temperature is reached. it reap­pears each time oven temperature
drOPsbei9w preset temperature.
.-==>+
-S@3 4: You may set your Minute
-— ‘Irner to the desired cuoking time as
+----F-...-——I*-
‘-’+ndicaled in your recipe. If your
ccmking time is ionger than sixty rninutea, Minute Timer must be
*.@-Q*
!W!J,4
?..
NOTE: Your Cookbook discusses preheating and cooking resuits.
Most foods cook satisfactorily without preheating. if preheating is required, put your dish promptiy in the range after Oven Cyciing Light goes out.
Step 5; Piace food inside the oven. Make sure at ieast 1“ of space is ieft between the cooi<ing 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. Oniy 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, usethe time on your rec-
ipe as a guide, Be sure foods are done before removing from oven.
How to set YCNJr
for TiWM2?
V~~jr Aut~rnatic Qven Timer eon. trois your ‘~iME i3AKE feature.
When you TiiVIE BAKE, your range
can be preset to start and stop
automatically if you are not home.
Step 1: Be sure the range Ciock shows correct time of day : ce 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 diai and turn pointer to
time oven isto turn off.
Step 3: Turn Oven Set Knob@ TilvIE 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 tiIough 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
(-Ahmsee BmiM-lg ‘chat, page 26.)
.-–
.
S@2
f: Place the meat on the
broiler rack in the broi!er p~n. Al­ways use the rack so fat drips into the broiler pan.
Step 2: Position Oven Shelf as in-
dicated on Broiling Chart, page 26.
.
Step 3: Turn the Oven Set Knob and Oven Temp Knob to BROIL. Both Oven Indicator Lights come on
Step 4: Leave oven door ajar about 3 inches (except chicken, see below). The door will stay open
itself yet the proper temperature will be maintained in the oven. 6)ur­ing 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.
B
Foil may be used to iine the broiler pan and rack. However, be sure to cut openings in the
foii to correspond with the slits in the broiler rack so fat drips
into the pan below.
‘s$
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. Ai­ways keep rack 3-5 inches from the broiling unit.
exterior browning
(Also see Roasting Chart, page 27.) Step “i: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came with your range. This helps the meat to baste itself.
Step 2: Use shelf position “A” or “B”; or the one indicated on Roasting Chart, page 27. Place
Oven Shelf on correct embossed shelf support. For very tall roasts, remove second oven shelf.
5@P ~: Turn the Oven Temp Knob to 325’. (The exception is small poultry which is roasted at 3750,) ,-x.
~>!5P~1 C/~se the oven door and iurn 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 ~r door,
Step 6: T~Jrnoff the heat when the roasting cycle is complete,
22
Be sure meat is cooked to your satisfaction, Most meats con­tinue 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. l-iow­ever, you must allow more cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add !0 minutes per pound.
To slow down surface browning on turkeys, you can use a foil “tent”.
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 suc­cessfuliy without thawing. Check the packer’s label for specific directions.
The tent-shaped foil
.
. . ...
.- .-
.
Page 23
Oven
If done properly, it will take only a few moments to start the self-cleaning cycie on your range. After setting your range to self-clean, a high heat temper­ature removes thie 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 COOIand enjoy combination cooking in a sparkling
OVf?i7.
clean
~~~~ ~: Fhmove all cookware
and food as well as heavysoil de­posits from the oven. Clean spat-
ters or spills around the oven door,
rectangular flanges, and gasket.
Then close the door.
STEP3:push and ho!d Clean
Button while sliding the Latch to CLEAN.
STEP 4: Set The Automatic
OvenTimer:
Push in knob on Stop (Clean) Dial and turn to the time you wish oven to stop cleaning. Add
—-————-—————-——
STEP 2:Turn (hen Set Knob
and Oven Temp Knob clockwise to
CLEAN. The control will snap into final position when the CLEAN po­sition is reached.
the number of hours needed for cleaning to the 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,
while ycmare becoming ‘aCqwmlted with your seif- ~i~~~ing ogffjn, we remrmmend 2 hcn.li%W W? WW-
age cleaning function, hut in same cases a $Qrwger
cleaning time, up to 3 hours may be necessary, In
order to judge the degree of soil, look at the oven floor and walls, Light, spatter and thinner spills would generally need only 2 hours cleaning. Heavy greasy spills and spatter on the oven interior would
need up to 3 hours.
NOTE: A slight odor may be de­tected especially during the first few cleanings. Do not be alarmed. This is normal during the self- , ~ cleaning cycle.
When cleaning temperature is K =
reached, Lock Lightcomes on and door cannot be unlatched until Lock Light goesoff.
~~~~ ~: When Lock Light goes *
off, push and Iho!d the Clean Lock Button while sliding Latch to OPEN. Turn Oven Set Knob to Y!5-­OFF.
——
Q
i.
STEP6:Turn (km Set
(m=.
I
m
E&lEtz+
W%WJ
K
Cl. What should I do if excessive
smoking occurs during clean ing? A. This is caused by excessive grease and you should switch the
Oven Set Knob to OFF. Open win-
—:._:=,r,5
:--:CIWSand doors to rid room of
‘“=“’~%moke. Allow the oven to cool for
at /east one hour before opening th e door. Wipe up the excess f;rease and reset the clean cycie.
-—--- ~-...%....
. .............-AT--..<---
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 arid open Oven Door
to cool the internal cavity. After a short period of time, reset controls for cleaning.
Cl. My oven shelves have become gray after several cleanings. Isthis normal? A. Yes. After many cleanings, the shelves may lose some luster and
discolor to a deep gray color.
.---,.,,..
-..
s.— ..—.
23
Q. Why do I have ash left in my oven after cleaning? AmSome types of soil will leave a deposit which is ash, It can be re­moved with adamp 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 myoven? A. No, Your Automatic Oven Timer
uses the range clock to help start
and stop your self-cleaning cycle.
Page 24
i$faw%Fkw3rand Plastic CCNW,$e-
cause there is iittie heat except in the food, or sometimes in the uten­sils, spills and spatters are easy to remove. Some spatter can be re­moved with a paper towel, others may require a damp cloth. Remove
greasy spatters with a sudsy cloth, then rinse, and dry. Do not use abrasive cleaners on oven walls.
NEVER USE A COMMERCIAL OVEN CLEANER ON ANY PART OF THE MICROWAVEOVEN. SPECIAL NOTE WHEN US!NG
‘N SEAR EW3$+:High heat generated on bottom of Brown ‘N Sear Dish can cause scorched ap­pearing stains to bake onto the oven shelf if grease is present. These may be removed with Delete@Polishing Cleanser by the Drackett Products Co.
After using Delete, rinse and dry thoroughly, following instructions on can. Do not use Delete on the
painted surfaces such as the walls, It will scratch the paint.
Delete may be purchased from your local dealer or from your GE Authorized Service Center, Check the “yellow pages” for location and phone number.
Delete is sold in grocery, hardware stores, or in the housewares sec­tion of some department stores. Door-inside. Wipe up spatters daily, wash when soiled with a min­imum of sudsy warm water. Rinse thoroughly and dry. Door-outside. Wipe frequently with a damp cloth to remove all soil. DO NOT USE ABRASIVES, SUCH AS CLEANING POWDERS OR STEEL AND PLASTIC PADS. THEY WILL MAR THE SURFACE,
Temperature Probe. Probe is sturdy, but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean, wipe with sudsy cloth, then rub
lightly with plastic scouring bail .if necessary.
Rinse and dry. (Or
wash in dishwasher.)
DO NOT USE TEMPERATURE PROBE Ihi OVEN UNLESS IT IS IN­SERTED INTO FOOD.
Shelfm Use in microw­ave oven only. Shelf must have food on it when microwave oven is in use. Do not use browning dish on shelf. Clean shelf in dishwasher or hot water and mild detergent only. Oven Lamp. Microwave oven lamp should last almost as long as the appliance lasts. To replace it re­quires a Product Service call.
Control Panel. Clean the control
panel of your microwave only with Iightiy dampened cioth. DO
NOT USE cieaning sprays or iarge amounts of soap and water. These can cause Droblems with the controi mechan~sms.
oven Thermostat The temperature on your range
has been accurately set at the fac­tory. However, if your food con-­sistentiy browns too much or too
Iittie, you may make a simpie ad­justment on your Oven Temp Knob. To readjust your thermostat:
@Puii Oven Temp Knob off of the
shaft. Look at the back of knob and note the current setting be-
fore making any adjustment.
@Loosen both screws on the back
of the knob.
~ Lift the pointer and move it one
notch in the desired direction—
toward H] to increase or toward
LO to decrease temperature.
INQTE:Oven temperatures can be raised by 20° or iowered by 30°.
& Tighten screws and return the
knob to range by matching the
area Of the knob to th~ shaft.
fiat
gy~~ v~~~Duct ~f+~~~) O/en is venteci through a duct iO-
calecl under the right rear Gairod ” unit. “T”13clean duct: remove
Gal-
red” unit and refiector pan/ring. Lift out vent duct. in repiacing,
make sure the duct opening is un­der the opening in refiector pan. Correct positioning is important to aiiow moisture and vapors to be reieased from oven, Never cover the hole.
Oven Vent Duct (Mode! JHP75) Oven is vented through an open­ing iocated under the center of up­per oven. Never cover vent
opening.
IWug-$nSurface Wits
Ciean the area under the refiector
pans often. Buiit-up soii, especially grease, may catch fire. To make
cieaning easier, the piug-in sur­face units are removabie, TCIremove: -
@Be sure the controi for the sur-
face unit is on OFF and the coiis
are cooi before removing the
Cairod%unit.
@Raise the unit coii opposite the
receptacle. Lift about one inch above the trim r!ng and puii away from the re.ceptacie.
@After removing the piug-in sur-
face unit, iift the chrome-piated
reflector pan/ring to clean un­der the unit.
To clean:
@Wipe around the edges of the
surface unit opening in the range top. Ciean the area beiow the unit. Rinse all washed areas with a damp cioth or sponge.
To repiace:
@Piace refiector pan/ring in the
surface unit cavity found on top
of the range. Line up the refiec-
tor pan so the unit receptacle
can be seen.
@insert the terminais of the piug-
in unit through the opening in the refiector pan/ring and into the receptacle,
@Guide the surface unit into piace
so it fits eveniy and iocks snugiy.
NOTE: Do not attempt to ciean, ad
just, or in any way repair the piug
in receptacle. if iiquid shouid spiii- ­and coliect inside the receptacle, caii your Generai Eiectric service
technician.
24
Page 25
1. Aluminumpans conduct heat quickly. For most conventional
baking light shiny finishes give best
vent overbrown ing in the time itta~es for heat to cook the center
D u I I (satin-finish) bottom surfaces of pans are reCOm-
areas. rnended for cake pans and pie plates to be sure those areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry, crisp crusts. Reduce oven heat 25° if lighter crusts are desired. Preheat cast iron for bakina some
foods for rapid browning ‘when food is added.
Food
Em?atd
Biscuits (M-in. thick)
Coffee cake
(See layer cake) Corn bread or muffins Muffins
Popovers 3eep Glass or Cast Iron
Nut bread or fruit bread Yeastbread (2 loaves)
Plain or sweet rolls
——
mmtfrihw
Shiny Cookie Sheet B
Cast Iron or Glass Shiny Metal Muffin Pans
cups Metal or Glass Loaf Pans bletal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
resultsbecause they pre-
shelf Ptlsmm’1
B A
B
B A
A
3. Preheating the oven is not always necessary, especially for 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.
Ow’m %%m’apd
400°-450”
425°-4500 400°
400° 350°
375°
The,
!Miiuun
10-14
20-30 20-25
40-50 45-55
40-55
Canned refrigerated biscuits take 2-4 min. less time,
Preheat pan for crisp crust. Decrease time about 5 minutes for muffin
mix.
Or bake at450° for 10-15 min.
Test with toothpick
for25min.,thenat350°
incenter,
Darkmetalorglassgivedeepest
browning,
375°
10-20
Forthinrolls,ShelfBmaybeus~d,
Cakes
Angel food Aluminum Tube Pan
Cupcakes
Fr~litcake
Je!ly roli Layer cake, coffee cake
and gingerbread
Fluted tube cake
i%mkies
Bar Drop or sliced
Other Ekssevt
FH.8i&f9 Baked apples Custard
Meringue
One or two-crust, quiche ~lassor Satin-finish
Shiny Metal Muffin Pans Metal or Glass Loaf or
TubePan Metal Jelly Roll Pan Shiny Metal Pan with
Sat/n-finish bottom Metal or Ceramic Pan
vletal or Glass Pans 2ookie Sheet
;Iass or Metal ;Iass Custard Cups or
;asserole (set in pan of lot “water)
‘oil Pan on Cookie Sheet A
;pread to crust edges
fletal fletal; Pyroceram
A B A or B
B B
A
B
B
A or 3 B
B
3
3
,——--——
350° 350° 275°-3000
375° 350°
s50°
350° 375°
375° 350°
425°
350”
375°
300”
30-40
15-20
2-4 hrs.
10-15
20-30
40-50
25-35
10-15
30-40 40-50
50-60
15-20
55-65 ~-3 hrs,
-———
Two piece pan is convenient. Paper liners produce more moist crusts. Use 300° and Shelf B for small or
individual cakes. Line pan with waxed paper, White and yellow cakes may cook faster
than chocolate. Reduce time 5 to 10 minutes for cakes
from mix,
Use same time for bar cookies from mix, Use Shelf C and increase temp. 25-50°
for more browning,
Can also use in oven meals on Shelf C.
Reduce temp. to 300° for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes.
For large pies use 400° and increase time,
To quickly brown meringue use 400° for 8-10 min.
Custard fillings require lower temp., longer time.
Or cook at 250° for 5-6 hrs.
~aked potatoes Scz!loped or saucy
.’z~sseroles
..-——-
jet on Oven Shelf ;Iass or Metal
B A
375°-4000
3.50°
60-70
55-65
increase time for large almount or size. Move to Shelf 5 or Cfor oven meals,
25
Page 26
1. Always we broiler pan and rack that comes with youroven.It
IS designed to minimize smoking and spattering by trapping
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, s{ash fat evenly around outside edges
of meat. To slash, cut crosswise through outer fat surface just to
the edc?eof 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. $%,When arranging foGd on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
6. Broiler does not need tGbe preheated. However, for very thin foods or tG increase browning, preheat if desired. 7’. Frozen Steaks can be conventionally broiled by posi­tioning the wen shelf at next lowest shelf position and increasing cooking time given in this chart 1%times per side.
Cm?mtify
amrwf
Thickness
%lb, (about 8 thin
shelf
Position
c
Ck?ln
izmuw
Ajar
Yes 5
!ml’st side Time, !wrh
ihxxh?mdSW?
~ime5 Mha
?-3
W9nments
lrrange in single layer.
slices)
Ground Well done
Beef,
l-lb. (4 patties) I/zto %-in, thick
c
Yes
7
I-5
;pace evenly, Jpto 8 patties ake about same time.
Beef Steaks
Terickr am such as T-bone, rib-eye, filet mignon, loin or strip, etc.
Bed Steaks
Chicken
Breads and pastries
l-in. thick
I kin. thick
1whole (2 to 2VAbs.), split lengthwise
c
Yes
Rare: 14 Medium: 16 Well
Done: 18
B
Yes Rare:20
Medium: 25 Well
Done: 30
-. A
No.
40
Close
door
D Yes I-2
2
10-12 i0-12
I1-13
18-20 ZO.25
z3.27
10-15
Steaksless than 1-in. cook hrough before browning. Pan fry x broil on Shelf D. Cook first side wstto turn meat color then finish )ther side to doneness desired.
Nashfat.
~educe times about 3-10min. per side for ]ut-up c!licken.
Spaceevenly Place English nuffins cut-side-up and brush with rotter, if desired.
5-10
nun 3rush with butter and sprinkle with
2-8 pieces
c
Yes
total
xown sugar ifdesired. Turnover,if ~esired, onlywhole or sliced fruit, lot halves,
Gutthrough back of shell, Spread open. Brush with melted butter
Lobster
taits
(6 to 8-oz. each)
2-4
—...
B
Yes
13-16
[00 not turn wer)
~efore and after half time.
1-lb. fillets thick
1/4to I/z-in.
c
Yes 8
3-5 Handle and turn very carefully.
Brushw!thlemon butter before and during cooking if desired. Preheat broiler to increase browning.
si;ces
Ham
(precooked)
Pork C#M3ps
1-in. thick
l-in. thick
l-in. thick 2 to 4 chops
1 Yz-in.thick
1-lb.
. -——.
B Yes 12 9 Increase times 5-10
min. per side for 1%-in. thick or home cured.
B
————
c
Ye3 Well
Done: 20
Yes
Medium: 12
15-17 Slash fat.
10-12
Slash fat. Well Done: 15
B
Yes
Medium: 20
11-13
13-15 Well Done: 25
c
Yes 6
17-20
2-4 If desired, split sausages in half
lengthwise into 5
26
to G-in. pieces.
Page 27
4. Position own shelf at E?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 most accurate doneness. Control signals when food has reached set tempera~ure. (Do not place probe in stuff ing.)
3. Remove fat and drippings as necessary. Baste as desired.
4. ~inm? recommended for roasts is 10 to 20 min. to allow roast Lofirm 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 masts can be conventionally roasted by adding 10
to 25 min. per pound more time then given in chart for refriger-
ated, (10 min. per lb. for roasts under $lbs.) Defrost poultry before roasting.
Type
%ea~
Tendercuts: rib, high quality sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, pre-cooked
Ham, raw
For boneless rolled roasts over 6-in. tl
Pou!iry
Turkey
Owen
Temp.
325°
325°
325° 325° 325°
325°
:, add 5 to 10 m
325°
325°
mmene’ss
Rare: Medium: Well Done:
Rare: Medium: Well Done:
Well Done: Well Done:
ToWarm:
Well Done:
~erlb. to times giw
Well Done:
Well Done:
Approximate F4txmstimgTimes
inMinutesper Pound
towk. 63 toa$lbs.
3 24-30 18-22
30-35 22-25 35-45
21-25 20-23 25-30 30-35 28-33
35-45 30-40 35-45 30-40 10 reins. per lb. (any weight) under Io=nbs. to to Is”ibss 20-30 17-20
above.
28-33
24-28
ato%ubs. over5mk%
35-40 30-35 ’10to 15=U9S. over f5dbS% 20-25
15-20
Irrl!tem$d Temp. ‘F
130°-1400 1500-160° 1700-185°
130°-140° 1500-160° 170°-1850
170°-1800 170°-1800 125°-1300
m thigh:
1850-190°
27
Page 28
..
e
“.
---.
.:
..
,..
.
.
.“.
-,.”-.*
1. Use medium or heavy-weight cooking con­tainers. Aluminum coi~tainers conduct heat faster than other metals. Cast iron and coated cast iron containers are siow to absorb heat, but generally cook evenly at LOW or MEi31UM settings. Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated rnetai con­tainers. Flat ground pyroceram saucepans or skii­lets coated on the bottom with aiurninurn cook
s8md
cereal
cornmeal, oatmeal
cocoa
coffee Percolator High, At first perk, switch
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
‘amhher
Covered Saucepan
Uncovered Saucepan
Covered
Saucepan
Covered Skillet
Uncovered Skillet
Covered Skillet
Uncovered Skillet
IDirecticms and Setting
Start Cumkhtg
SO
High. Incovered pan bring water to boil before adding cereal,
High. Stir together water or milk, cocoa ingredients. Bring just to a boil.
heat to Low.
High. Cover eggs with cool water.Coverpan,cookuntil steaming.
Medium. Melt butter, add eggs and cover skillet.
High. Melt butter,
High. In covered pan bring waterto a boil.
High. Heat butter until light golden in color.
eveniy. Giass saucepans shouid be used with the
heat-spreading trivets avaiiabie for that purpose.
2. To conserve the most cooking energy, pans shouid be flat on the bottom, have straight sides and tight fitting iids. Match the size of the saucepan to the size of the surface unit. A pan that extends
more than one inch beyond the edge of the trim ring
traps heat which causes “crazing” (fine hairiine
Set&irng%0Complete f%c$kimg
Low,then add cereal. Finish timing according to package directions.
Medium,to cook 1or2 min. to completely blend ingredients,
Low to maintain gentle but steady perk.
Low.Cook only 3 to 4 min. for soft cooked; 15min. for hard cooked,
Continue cooking at Medium untilwhites arejustset,about 3 to 5 more min.
Low,then add eggs. When bottoms ofeggs havejust set, carefully turn over to cook other side.
Low,Carefully add eggs. Cookuncovered about 5min. at Medium.
Medium. Add egg mixture, Cook, stirring to desired
doneness,
Comments
Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.
Milk boils over rapidly.Watchas boiling point approaches.
Percolate 8 to 10min. 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 omeletdo not stir last few minutes, When setfold in half,
-.
Fruits
%%?23%3,Pcmm’y
9raised: Pot roasts of Eeef, lamb or veal; pork
steaks and chops
Pan fried: Tender chops; thin steaks up to 3’4-in,; minuie steaks;
hamburgers; franks; and sausage; thin fish fillets ..——
Covered Saucepan
OoveredSkillet
Jncovered ;killet
-ligh. In covered pan bring ‘ruit and water to boil.
-figh. Melt fat then add neat, Switch to Med-i-4igh obrown meat. Add wateror ]ther liquid.
-iigh. Preheat skillet, then ]rease lightly.
Low,Stir occasionally and
check for sticking.
Low.Simmer untilforktender.
l’vied-High,Brownand cookto desired doneness, turning over as needed,
---
28
Fresh fruit: UseV“to 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.
Meatcan beseasonedandf!oured before it is browned, if desired,
Liquidvariations for flavor couldbe wine, fruit or tomato juice or meat broth.
Timing: Steaks 1to 2-in,: 1to 2 hrs. Beefstew: 2to3hrs. Potroast: 2M to 4 hrs.
Pan frying is best for thin steaks and chops. if rare is desired, preheat skilletbeforeadding meat,
——
1/2 cup water
Page 29
-——
—.—..—
—.—.——.———
cracks) on the porcelain and discoloration ranging
frorrI
blue to dark gray of the trim rings.
3. Frying. DO not overfill kettle with fat that may
spill over- When adding food. Frosty foods bubbie vigorously. Watch
foods frying at HIGH tempera­tures and keep range and hood clean from accumu­Iated grease.
IIWedims and Setting
to SW’it cooking
High. Melt fat, Switch to Med-1-iighto brownchicken.
High. In cold skillet arrange baconslices,Cookjust until starting to sizzle.
High. Melt fat. Switch to Medium to brown slowly,
High. Cover meat with water and cover pan or kettle. Cook until steaming.
Pan broiied 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.
Container
Covered Skillet
Uncovered Skillet
Covered Skillet
Covered Dutch Oven,Kettle, or Large
Saucepan
W-R(3
%3wiirrag
to complete
@M9kiRagJ
Low. Cover skillet and cook until tender, Uncover last few minutes.
Med+iigh. Cook,turningover as needed.
Low. Cover and ccok until tender.
Low, Cook until fork tender. (Water should slowly boil), For very large loads medium heat may be needed.
a%mm’ients
For crisp dry chicken, cover only after’switchingto Low for 10min. Uncover and cook turning occasionally 10to 20 min.
A more attention-free method is to start and cook at Medium.
Meatmay bebreaded or marinated in sauce before frying,
Add saltorother seasoning before cooking if meat has not been smoked or otherwise cured.
.—
Me!ting chxxhte,
butter,
rn%a5@nmaih3ws
$%sfia
Noodles or spaghetti
Pressure ChdKh-ng Pressure
Pddings9 %m.mes, U%?mdif?s, Frc$$stings
Veg.ptames
Fresh
Frozen
Small Covered saucepan. Use small surface unit
Skillet or Griddle
Covered Large Kettle or Pot
Cooker or Canner
Uncovered Saucepan
Covered Saucepan
Oovered Saucepan
Jncovered Skillet
;overed Saucepan
Warm.Allow 10to15min.to melt through. Stir to smooth.
2 to 3 rein, per side,
Medium. }ieat skillet 8 to 10 mirr,Grease lightly.
Yigh. In covered kettle, ~ringsalted water to a boil, Jncover and add pasta sIowlyso boiling does not 3top.
+igh. Heat until first jiggle is ~eard.
-!igh. Bring just to boil, Low. Tofinish cooking. Stir frequently to prevent sticking.
-figh. Measure Wto l-in. Materinsaucepan, Add salt md prepared vege@ble. in :overed saucepan bring to >oil.
-ligh. Measure water and ;alt as above. Add frozen ]Iock of vegetable. In :overed saucepan bring to ]oil.
-ligh. In skillet melt fat.
Cook
Meal-High,Cook uncovered until tender. For large amounts Ffighmaybe needed to keep water at rolling boil throughout entire cooking time.
Meal-Highfor foods cooking 10min. or less. Medium for foods over 10min.
Medium. Cook l-lb. 10to 30 more min., depending on tenderness of vegetable,
Low,Cook according to time on package,
Medium. Add vegetable, Cook until desired tenderness is reached.
—...——
-figh.Bringsalted water toa ]oil.
Warm, Cover and cook according to time,
.—
When melting marshmallows, add milk or water,
Thick batter takes slightly longer time, Turnover pancakes when bubbles rise to surface.
Use largeenough kettle to prevent boilover, Pasta doubles in size when cooked.
Cooker should jiggle 2 to 3 times per minute,
Uncovered pan requires more water and longer time,
Break up or stir cooking.
Turnover or stir vegetable as necessary for even browning.
asneeti~tiwhile
Triplesin volume after cooking, Tme at Warm, Rice:”1cup rice and 2cups water—25 min. Grits: 1cup grits and 4 cups water—4@ min.
29
Page 30
Your Range is cleaned two ways: manual!y and by using the automatic self-cleaning function. This chart describes parts of your range, cieaning materials to use on each part, and general directions for clean-
Bake Unitand
BroilUnit
ing. 13esure to follow these directions carefully to as­sure maximum use of your range. NOTE: Let range Parts cOOlbefore cieaning manually,
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 spiliover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.
BroilerPan& Rack
ControlKnobs:Range TopandOven
OutsideGlassFinish
Metal,including
Chrome Side Trims and Trim StriRs
Porcelain Enamel*
Inside Oven Door:::
@Soap and Water @Soap-Filled
Scouring Pad
@Plastic Scouring
Pad
Mild Soap and Water
Soap and Water
andWater
Soap
@ Paper Towel @ Dry Cloth @Soap and Water
Soap and Water
Drainfat, cool 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,andthenpolishwith adrycloth, 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 rinse,
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.
Soap and Water
Soap and Water
_.#J~&.-*p~k.-=c&~~
z?zz.~.~
@Soap and Water @Stiff-Bristled Brush @Soap-Fi!led
Scouring Pad
~.-cr--
--5=:---- ....7.-=z?;’mT.m
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. E3esure to rinse thoroughly. For heavy soiling, use your self-cleaning cycle of­ten.
Remove the Oven Vent Duct found under the right rear surface
unit. Wash in hot, soapy water and dry and replace. See posi­tioning directions in “Care for Your Range. ”
&%@%w~T~
Clean as described below or in the dishwasher, DO NOT CLEAN (3N THE SELF-CLEANING FUNCTiON as pans and rings wiil discoior.
Wipe ali rings after each cooking so unnoticed spatter wiil not “burn on” next time you cook. To remove “burned-on” spatters use any or aii cleaning materials mentioned. Rub lightly with scouring pad to prevent scratching of the surface.
.,
~Z&G-m.zE.m%.m-%wtiw?mG
.. -..
w.a.n*%w.F.:+$Fas~*,si?.%?:,..~4&=&=mm
~Q~F&l-
-+K~.~-*~:z--~:>’”~?””~
Page 31
Y shelves can be cleaned vvith 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.
Spatfers and spills burn away when the coils are heated. At the end oi a meai, remove all utensils from the Calrod” unit and heat the soiled units at hit. Let the soil burn off about a minute and switch the units to OF%.Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrocf’l unit.
DO NOThandle the unit before completely cooled.
!,,
... . ,-
‘X ../-
...
,
Cairod’ Surface Unit Coils
Soap and Water
DONO-rself-clean plug-in units. DONOT immerse plug-in units in any kind of liquid.
.
.....- ..... .
,.. .
Spi];age of marinades, fruit ~uices, and ~~s~ing ma~e~ials containing a~i~s may cause discoloration. Spillovers sho~ld be
wiped up immediately with a paper towel. When the surface is cool, clean and rinse.
. .
,----
Brown streaks and specks
Fine“brown
fines” (tinj/ scratches or abrasions which have collected soil).
‘Itting or
spalling
Cleaning with a sponge or dishcloth that has been used for other kitchen cleaning tasks and may contain soil­Iaden detergent water.
Coarse particles (salt, sand, sugar or grit) caught between bottom of cookware and cooktop that are not removed before cooking.
Using incorrect cleaning materials.
Boilover of sugar syrup and adherence of sugar syrup to hot cooi<top,
Use Cleaner-Conditioner onlv ““ ‘“ “ ““ ““ - “ - ‘“”” with clean, damp paper towe~.
lhrh~rreverpossible,wipe ‘ Sg?at’ter’sandfoodS@iisas
usea Ilgntapplication or Gleaner+onamoner
with clean, damp paper towel.
they CXXNr. Select correct heat settings
arxi largeEWX2ughcookwareto eliminatefxiffxwrs and
Spattering, CAUT1Di4: Be
Stf?wrlburn%
‘,
fxrefuf to-avoid
E@sure Uniiiscool!M’orw puttingVk3seitemsan cookingsurface,
Normal daily use of Cleaner­Conditioner.
In area where there is an abundance of sand or dust, be sure to wipe cooktop before using.
lJse only cleaning materials recommended in this manual.
Donotsiideracksor othef %mrprnMa! Cooktop.
Seiect correct heat setting and iarge enough cookware to eiiminate boiiovers and
Objocta across
spattering. Watch sugar syrup carefuliy
to avoid boiiover.
ApplyClearrer-Ccmditiorrerwithdampm-iecippsr W@ m cooled W.mux3.
While uni?is still hot turn to OFF; wrap several damp paper towels around spatula or pancake turner and use to remove sugar syrup spill from
hot cooktop immediate/y.
CAUTION: Sugar syrup is very hot so be careful not to burn yourself.
Scrape off remainder of burn with single-edge razor blade while unit is still warm—before cooling down completely. Hold blade so edge is completely flat on cooktop and blade is at a 30°
.
angle Mix a smali amount 0: CM3ta Wxmser with t+3
water to form a thick, V@ /3ss10. Apply this rmixtur~@s&3inafwa,
i-et il stand 4.5rrrinutesa Scrub with clwm, cj{zrnppapw towwi,
AWX $Mn [s rommxl !]$ljp+[~gf&fl~~ir\j~]gp~l<te~ljtf~d;:i;~~>~]a.[j[+”
t,
f\ f-l,1 / y fL~,;+t:; fj y J L . .
, 1~.f.
,.
W I1!? p.;i pr2 f’ l.fjwl[ ;..
. ,,.
- {’/’-~ ;:[l$~~}iltijtif jlfJAc,[Ac,[’ 2~kd [;oi!f{!l
. . .
i
.. .....
{f-l$’ii&!,
i
3-1
Page 32
.~- y.f.-.~,-
. . . ...
.,
s. -. .
,,.
.! .-—J . -: .,= u- ._. >S. $.$cs
. . . .. ,;-. . . .
.). “>---- .
+;.;
L::J d
~“
-,. -- ~>;L::,L--::%
“~\:g:; L&;:‘j-j ,
---~::] ~
$-’:).;.,.% y,~;g”
‘l:.”!-r; .:
& %; L-C22!2L!USlUL 1! QJU3N:
,
Ii? iy,ly lz?~
ivlakesure you touched START button. Door is not securely closed. Another funct!on entered. Touch CLEAR/ OFF to cancel.
Yc)uhave riot entered numbers after Time Cook.
..
- Finished temperature not entered after Temp Cook.
.
CLEAR/OFF wzs touched accidentally.
.-
‘: After touching (look (lode:” Auto Cook, or Auto Roast
pads, no code number was entered.
Not enough time set when using Time Cook function because of variance of starting food temperatures. The density and amount of foods will vary and thus may need more time for completion. In Auto Cook, dish not completely covered as directed.
Humidity or moisture in oven will lessen the cooking time in Auto Cook function. Some standing time is recommended for certain vege-
tables cooked with Auto Cook setting. Probe not inserted properly into meat or dish. Check Cookbook or Auto Roast section for probe placement. Incorrect numbers entered using Cook CodeTMcontrol. Incorrect Power Level entered. Disi7not rotated, turned or stirred as given in recipe.
Oven was opened during “AUTO” cycle of Auto Cook function. Too many dishes in oven at same time. Check Cookbcok for food placement when using Double-Duty’r\l shelf. Food not thoroughly defrosted. Improper use of coverings. Check Cookbook and this book for covering.
(-’J!~ ~“j‘y{~j gMg(Qna[ f:)wen
{g~}
,,.j,.
&-~-j !fy~jIi [$!Cbi VW(3rk:
0 plug onrange notcompletely ir~sertedinoutlet receptacle. o The circuit breaker tripped in your house. o A fuse has blown. 0 Oven controls are not properly set.
Range ToJl !$Jot Functioning $%42~.2@@l’: 0 Calrod” units are not plugged in solidly.
o Reflector rings/pans not set securely in range top. 0 Surface unit controls not properly set.
Clwerl Ligwl Does Not W/m’!{:
o Light bulb is loose.
@ Bulb is defective.
o Switch operating oven light is broken,
Foods Al%? Not Cool{ing Prop&Wly DLM%-ilg Baking, Roasting or Broi!ing:
Makesure Oven Control knobs are properly set. Improper shelf position is being used.
Thermostat needs adjustment.
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used. Not enough cooking time allowed for meat’s poundage. Oven shelf not level. Too many utensils or foods in the oven. Aluminum foil not slit when used over broiler rack. Food being baked on hot pan. In TIME BAKE, Automatic Oven Timers not set properly.
Moisture inside and C,htskk?Ym.RrCw?m:
@ Oven vent duct is covered with some material. Q Oven vent duct is not positioned properly.
self-clean operation: oven VVon’t Latch:
Q Oven is too hot from prior use, so let cool slightly. $j Not holding in Latch Release while moving Latch. G Oven Set Knob not on CLEAN.
.7.
-+.H.;?.*,
.>+L+,.,+;.+-=.,.
._,,+..,.>.,
.71~~..-53-+’
~7
..3:J=!+.W
‘“‘-d
r ~Aihenusing Temp Cook function, you have entered a
temperature less than 80° or more than 799°.
- Door is opened during “AU”l_O” cycle of Automatic Cooking function, Close door and touch START.
Door is improperly locked and latched. Oven Set Knob is not in CLEAN position. Oven Temp Knob is not positioned on CLEAN.
Start time/stop time dials are improperly set.
Excessive spills, spatters, and soil deposits are not being cleaned up prior to self-cleaning.
o Range hasn’t cooled to a
c Not holding down Latch
Latch.
,-)
<
3“
\
L.
safe temperature.
Release Button while
. ,
i~~!~!~-lg
Page 33
Automatic (linking Control is a fully automatic e~ectronic conirol system that lets your microwave
oven do the cooking for you. The charts and recipes in ~his section are designed to help you
make the most of this tru Iy new feature,
.Standard cooking techniques require setting the oven for a specified cooking time or a selected fin­ished temperature. And that recipes
in a cookbook. . trying to convert old
means looking up
recipes for microwave cooking. . .or just resorting to guesswork. This control method works on an entirely different basis—with a special electronic sensor that detects steam from cooking food. The oven “knows” how the food is cooking; so it can automatically set the correct cooking time and maintain the proper power level for different types and amounts of food. And it’s adjustable to suit your individual taste.
Simply touch two control pads—AUTC) COOK and the desired Code number—and then START. A chart on the oven control panel gives a complete
list of Codes for frequently prepared’ foods, The readout display shows AUTO until steam is s~nsed
nd then signals, and displays time counting down. During AUTO, oven should not be opened, but when oven signals, most foods should be turned,
~~jrred, or rotated. Check the ,Automatic Cooking
Chart for suggestions.
Appropriate containers and coverings help assure good cooking results. Containers should match in
size to the size of the food being cooked. Coverings such as plastic wrap secured on all sides, the lid
that came with t{~e container, or microwave-safe
plastic domes are ideal. For examples of containers and coverings, see page 10 and the following recipe section of this book.
With Preference Control, you can adjust the Auto-
matic Cooking Feature to your individual taste by
adding either “l” or “9” after Code number. If after trying the suggested Code, you would prefer less cooking time, simply add the number “1” after the
Code and the oven automatically lessens the cook-
ing time by 20°/0.If you wish more cooking time, add “9” after the Code to increase cooking time by 20°/0,
Automatic Roasting uses the temperature probe rather than the electronic sensor to cook meats evenly to the desired degree of doneness. The oven
continually monitors the food’s internal temperat­ure. Unlike ordinary Temperature Cooking, the oven changes power levels two or three times depending on the degree of doneness during cook­ing to give you the best results automatically. Meat iscooked evenly, without toughening because lower power levels are used asthe meat temperature rises
thus cooking meats evenly while retaining the nat-
ural juices. After cooking, the oven switches auto­matically to Hold for an hour. Food stays warm
without overcooking,
F:oods
A.
,,y]
—<-.
-.
-.L=s.:;::)c)k.~ d
,., -,
----
..
.,’,<J,r;:~r’~J,/
‘.
.’ihen o~s r~oignais, turn, rota.Ie or stir as r“ecornmended in
“:’Jr)kbc;o~(or cha. ri On pages 40 and 41. probe, use TEMP
wide Vfi riety of fDods incILId i n g meats, fish, casseroies,
& ~~ ~ \~~
.)
,leftovers, and convetiience foods can be Auto
Pda.tch container size with the food, cover
~ic1 d 0 n 01 ape: n clc.Io r c111ri n g 1+(JT’C) cyc I0.
a
Recipes and foods which must be cooked uncovered, or which require constant. atten­tion, or adding ingredients during cooking should be microwaved by TIME COOK. For
that microwave best usiI-ICItern kmrature
foods
COOK or AUTO ‘ROAST”. Foods requiring a cooking cook
dry or crisp surface after
besl
with T!ME COOK.
Page 34
The benefit is a~t~nlati~ ~etti ng and ~ontroi of cooking, but just [i ke convention! miCrOW~Vi!lg YOU r71L4S~
~j~
p.: ~::
;
;.
.
check the food after the AUTO cycle (oven beeps and cook time begins to count down on display) and turn,
rotate or stir as recommended.
---
Fovmeat and fish kmwes use eitbr
the
round or loaf microwave-safe containers. Fish loaves made with precooked or canned fish use Auto Cook Code 4. Beef loaf uses Auto Cook Code 8. Cover with plastic
wrap and rotate % turn after oven signals. See the chart on following
page for recipes.
Fi3b fi:!ets, whole fish or seafood pieces should be in single layer in
flat pie plate or oblong dish to fit. Cover with piastic wrap or con-
tainer iid. Use Auto Cook Code 6 for fiilets and Auto Cook Code 1
for seafood pieces.
VVho!e chicken, chicken breasts and pieces, or turkey parts should be placed in a microwave-safe 8-in. square dish, 8 x 12 x 2-in. dish or 3qt. casserole. Cover securely with plastic wrap or container lid. If cooking bag is used for whole chicken, shield breast bone with
small strip of foil, Rotate dish
I/z turn when oven Signals. u ‘e
Auto Cook Code 4.
Chuck or rump roasts should be placed in a cooking bag with 1$
CUp water Or mat-i nade (see mari-
nade recipes on page 100 in Cookbook) and placed in a micro­wave-safe dish. Cut bag to fit ciose to the size of the roast and
tie open
end secureiy. Cut a 1-1I/l” slit near the tie. Use Auto Cook Code 9 for cooking.
Pork chops automatically cook well
in 8 x 12‘x 2-in. dish, co-veredwith plastic wrap. Add barbeque sauce or other sauce on each chop.
Microwave using Auto Cook Code 49 which is Code 4 with the added digit 9 giving the Code 20°/0more time. (See page 33.)
.
Spare ribs and brisket should be
automatically cooked in round glass container with lid or plastic wrap. Make sure iiquid covers meat. After oven signais, turn over or rearrange meats often.
Use tine fo!iowing step-by-step instructions and tips when adapting your casserole recipes for Automatic
1.
J,
topped casseroles, remove cover after oven sig­nals and add topping, then continue cooking
-,,.
.
Meats and vegetables SI1OUICIbe
submerged in
liquid.
-..
After oven signals, rotate dish % turn a17ci stir ~.
covering all ingredients vvitil liquid,
:,.. ~.
::-
~, {:
Page 35
;3;: $7:475-- -,**
$+&mlCkM3kCxxk 6 Tim@—35miu%)
~.-w;T&<k>.w.~i&g&’p. ‘@
Makes 6 to 8 Servings
1 !b. grcmmdchuck . . . . . . . . . . . . . . In large mixing bowl, place meat, bread crumbs, pepper, salt, chiii
1/2 cup dry bread
powder, onion and egg. Mix well and form into 12 balls. Arrange balls $/8 teaspoon pepper in a circle in 2 qt. casserole. Set aside. fl/2 teaspoon salt
1 Chiii
2 dFymhmX@lonions
1 egg
“1/2cup .wXJuhm’rice
. . . . . . . . . . . . . . . in small mixing bow! place rice, beans, tomatoes and chili powder.
1 Can(%5%oz.] beans Mix well and pour in center of casserole and over meatballs. Cover
and microwave at Auto Cook Code 6. Rotate 1/2 turn when oven
t can (16 oz.) tomatoes, chopped signals and time remaining appears on readout’.
and undrained
f chili powder
Auto Cm& CkK4e4 Cx90kingT%BM3-29min.)
Makes 4 Servings
a/4 cup soy sauce . . . . . . . . . . . . . . . . . In 2-cup glass measure, place soy sauce, honey and sherry. Stir until
f/3 Cup honey aA3cup sherry
4 teaspoons cXX’nstarch
blended. Add cornstarch; mix well. Microwave at HIGH (10) for 3 to 3-1/2 minutes, stirring every minute until thickened. Tie chicken legs and place in 12 X8 X 2-in. microwave-safe dish, breast side up. Brush with half of sauce (reserve half for later use,) Microwave on Auto
1 whole chicken (abou# 3 lb.)
Cook Code 4. When oven signals and time remaining appears on readout, apply remaining sauce, recover and continue cooking.
‘if breast bone seems prominent,
a 1“ strip of foil may be placed over bone to prevent splitting of wrap.
C%W3’CEN Arwcl IFm2Ei
Auto ICtxIk Code 7’(Approx. C3mking Time—f hr. 15 min.)
1 can (to-fi/2 oz.) condensed . . .In small mixing bowl mix soup and milk; reserve 1/2 cup of the
cream of soup
mixture, Blend remaining soup mixture, rice, mushrooms and half of
1-1/4 cups Wliik(1 soup ‘can ‘M) the onion soup mix. Pour into 12 X 8 x 2-in, glass dish.
3/4 cup regular rice, lnwwoked
f can (4 oz.) stems
and pieces
-1pkg. {1”1/2 oz.) dry onion soup mix 1 $X@up chicken (about 3 lb.)
. . .Place chicken pieces on rice mixture, arranging with meatiest pieces
to outside of dish. Pour reserved soup mixture over chicken and sprinkle with remaining soup mix. Cover with plastic wrap, no vent. Microwave at Auto Cook Code 7, rotate 1/2 turn when oven signals and time remaining appears on readout,
Makes 6 Servings
.....-—---——-.—
- ----- ,.,,..=._-...
.-.=
138 117 129
..,,==.-.
111
86 94
93
*.em-
8 5 2
~ 4
6 r
\)
..-”------- .- .
Recipe
Sweet & Sour t-lam Chicken & Dressing Round Salmon
Beef Durger Stroganoff B13C) Franks cheese Stuffed Meatloaf
polyt~esjan Swiss Steak Chow hdein
..”,-----..,—,.., ,,-”—. ...._-
35
Loaf
!PacJeNo.
~24 138 162
84
129
93 99
1“18
—-———.
‘Auto c(,wk”
GM&i?
5 4 4 7 2 8 8 6
------......“--.e”e.-e”e
Page 36
Whdf? or i!arge hahms of Vegma”
~~
bies such as cauliflower or squash use Auto Cook Code 5. Use round
or square container close to the size of vegetable. Add %cup water.
Cover with iid or plastic wrap. Turn
cauliflower over after oven signals.
For other vegetables, rotate M turn when oven s~gnals.
l%%lzen
iPkms or slices d vegetables vegetables
should be placed in round con-require M to M cup of waler. Use appropriate size covered container. Stir or rotate after oven signals. Use Auto Cook Code 5. -
tainer similar in size to amount
being cooked (at least half full).
Cover and stir well after AUTO
cycle. Use Auto Cook Code 1.
Pouches of frozen vegetables should be slit 1“ in center before placing directly on oven floor. Use Auto Cook Code 4. After oven sig­nals, rearrange vegetable and rotate pouch %turn.
AitemaWy, frozen vegetables in
pouches can be slit with an “X” shaped slit and placed
in glass
container with “X” downward, Aftet­ccmking, pick up pouch and empty
food into dish through “X” opening. ;
Page 37
Auto CXmkck$m—-l%sta‘f (Appmx. Ccmking TmfM?-t3 min.)
spinach1 CCM3WM2JTime”’-’%min.)
!bsagna 2 G30kirngjmm?-’%%
6 lasagna noodles (1/3 pkg.] . . . . . . .Piace noodles, water and oil into a 13 X 9 X 2-in. dish, Cover with
(Xqt?s W2W’ plastic wrap. Microwave on Auto Cook Code 1. Aliow to stand whiie
M preparing remaining ingredients.
pkg. [10 oz.) WXze?n . . . . .Remove paper wrapping from box. Piace unopened box into oven and
spinach microwave on Auto Cook Code 1. Drain weii.
min.] Makes 6-8 Servings
can (8 Oz.)Iomato sauce can (8 cm.)tomato paste jar (4’oz.) sliced mushrooms
(drained)
Cup‘chopped onion teaspocm leaf oregano teaspoon basil
iea$poon salt teaspoon garlic powder ‘cups (-l-pt.) Smah!Curd cottage
Cheese
oz. grated mozzarella cheese
Auto Cook Code—See Recipe Cooking Time—22
1 pkg. (?0 oz.) frozen . . . . . . . . . . . .
spinach
1/2 cup rice 2 qt. casseroie piace rice and water. Cover. Microwave at Auto Cook
! cup Waiw’ f/4 cLlp butte?’,melted Mix weii. Cover and microwave at Auto Cook Code 2. Rotate 1/4 turn 1/4 cup finely chopped Onion
1 cup milk
3 egg, beaten
2/2 %MqN30n!3Z3!t
3 c~p @lr@&?d cheddar c#W@$e
. . . . . . . . . in iarge bowi mix together tomato sauce, tomato paste, mushrooms,
onion, oregano, basii, sa6tand gariic powder.
. . .in a 13 X 9 X 2-in. dish iayer weii drained iasagna noodies, 1 cup
cottage cheese, 1/2 pkg. spinach and 1/2 of tomato sauce. Repeat. Sprinkie mozzarella cheese over top. Cover with piastic wrap. Micro­wave on Auto Cook Code 2, Rotating and removing wrap when oven signals and remaining time appears on readout.
to 25 min.) Makes 4-6 Servings
. .Place box of spinach in microwave oven and partiaiiy cooif on Auto
Cook Code 1. Remove from box and drain well. Set aside. in Code 6. To cooked wi~erioven signais and time remaining appears on readaut. Let stand
5 minutes covered before serving.
rice, add butter, onion, miik, egg, sait and cheese.
Page 38
Casw3n31e is a tangy dessert or meat accompaniment. in 12 x 8 x 2-in. dish spread 2 cans (20 oz. ea.) drained pineapple chunks, 1 cup sugar and Vi cup
fiour. Cover and microwave on Auto Cook Code 2. When oven signais and time remaining appears on
readout, remove covering and
Baked Apples automatic cook w.eli using A~to Cook Code 2. Match number of appies to size of micro-
wave-safe covered container (see
page 240 in Microwave Guide and Cookbook}. Use Auto Cook Code 2 for Baked Pears and Applesauce aiso.
stewed Fruit and Fruit compotes siaouid be stirred weli before micro­waving, especially if sugar is added. Cover; use Auto Cook Code 2 and stir once or twice after oven sig-
nais and time appears on readout.
Touch “Start” and finish cooking.
top with mixture of 2 cups buttery­fiavored cracker crumbs and IAcup rneited butler. Do not recover. Touch “Start” and finish cooking.
After preparing the ingredients for the individual recipe as shown beiow the picture, foiiow these steps for cooking. Step f: Cover with piastic wrap and use Auto Cook
S@p 3: When cooking is finished, turn out (upside Code 3. down) the Nut Cake and Cornbread. Invert Caramei Sfep 2: When oven signais and time remaining appears on readout, remove covering and rotate dish
1/2turn.
Biscuit Ring and iet dish stand over ring a few
minutes before serving.
Cwamei Biscuit Ring uses Auto Cook Code 3. Spread Mcup rneited
butter and M cup brown sugar in 8--ir~. round giass dish. Sprinkie with cinnamon and ki~cup chopped nuts if des ired. Arrange 1 can (10oz.) rtifrigerated biscuits around
edg~s and piac~ drinking giass, open end up, in center. See Steps
!13accmand cheese Topped corn”
.
bread: Distribute M cup chopped crisp fried bacon and 1tablespoon Parmesan cheese in greased tl-iri. round giass dish. Carefuiiy pour -:,~.,, batter from 1 pkg. (8!h oz.) cor~~~g~~fs~~
­bread mix or use batter from cQrtt:~#’++J bread ring page 226, over above ingredients. See Steps abcwe for
Page 39
Auto C%mkCXde?3 Cb3khg T-imi?-18 min.] Makes 1 (10-in.) Tube Cake
~ P@” @-~W~~$~~~)““““““‘ ‘ <0““‘
fudge cake mix
2 eggs
1 teaspoon vanilla extract
2/3 cup cooking oil
1-5/4 cups water
1/4 Cup finely chopped pecan!3 . . . . .
Auto cook C(xk 3 (Approx. ccloking Time—16 rnin*) Makes 6 to 8 Servings
1 can (20-22 oz.) prepared . .
cherry pie Wing
In large bowl place cake mix, eggs, vanilla, oil and water. Blend on
medium speed of mixer, about 2 minutes, until smooth and creamy.
Lightly grease a 16cup plastic microwave fluted or straight-sided ring mold. Sprinkle chopped nuts evenly
nuts.
Cover with plastic wrap and microwave on
dish 1/4 turn and ~emovewrap when oven signals and remaining time appears on readout. Touch “Start” and continue cooking. Let stand in dish 5 minutes before turning out.
. . . . . lri 8-in. square glass dish, spread pie fiiiing.
over bottom. Pour batter over
Auto Cook Code 3. Rotate
2 cups dry yei!ow Orwhite . . . .. .
cake mix (1 pkg. [9. oz.] or crumbly. Sprinkle evenly over cherries or, in three rows so cherries
-1/2pkg. [17” oz.]] are visible. Cover with plastic wrap. 1/4 cup melted butter 7/2 cup coarsely chopped nuk Microwave on Auto Cook Code 3 rotating dish 1/2 turn and removing
f teaspoon ground cinnamon plastic wrap when oven signals and remaining time appears on
Auto Cook Code 3 (Appmx. Cooking 7%$w—10min.)
~/4 cup bufter . . . . . . . . . . . . . . . . . . . .
f/3 CUP
3/4
1/2 cup sugar
l-fi/2 teaspoons baking powder
-f/4 teaspoon Sa!t f/4 cup soff shortening
3/4 teaspoon vani!!a ex~ract
brC$Wnsugar (packed)
t can ($3-1/4oz.) pineapple slices liquid) on paper towels and arrange in dish. Decorate with cherries.
4 maraschino or candied
cherries, cut in Mf
Cx.q3all pwpwe flour . .
1 egg
liquid from phmapp!e(1/3 e.)
. . . . . . . .In small mixer bowl place flour, sugar, baking powder, salt, short-
.In small bowl, mix together cake mix, butter, nuts, and cinnamon until
readout. Touch “Start” and continue cooking.
Makes 1 (8-in. round) Cake In 8 in. round dish place butter. Microwave at HIGH (10) for 3/4 to 1 minute until melted. Sprinkle sugar over butter. Drain pineapple (save
Place a 2“ diameter drinking glass (4” tail) open side up dish.*
ening, egg, liquid and vanilla. Beat 3 minutes on lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over
fruit in dish. Cover with plastic Cook Code 3. Rotate 1/4 turn and remove wrap when oven signals and time remaining appears on readout. “Touch “Start” and continue cooking.
‘Tip: Use a small drinking glass like the type you buy containing
cheese spreads.
wrap—no vent. Microwave on Auto
in center of
$%(J6?No.
228 3 259 3 259 3
~Q,fJ
241 2
1
R
Recipe
Basic Bread Pudding Steamed Pudding Streuseled Apples
Cornbread Ring
9
Steamed Brown Bread
Page No.
1
246 265 240 226 226
“AU.!WIcook
C23dt?
1
3 4 2 3 7
Page 40
@
Do notopen oven door during AUTO cycle. May
effect cooking performance. After first beeping
signal (time appears on i$eadoutfor codes except
Code 1), stir or rotate food.
@
Match the amount of the food to the size of the
container. Fi!l containers at least %full.
63
Add %-Mcup water to fresh vegetables. Stir or turn overvegetables and meats after first beeping
signal.
@
DC) NQT lJSE PAPER PLATES withAutomatic
cooking.
@
Be sure the exterior of the cooking container
and interior of
@
Stir or rotate after oven signals and time appears on readout.
microwave oven are dry.
“Auto
cow
code
camec?l Foihki
Room Temp. or thin (small
amounts at refrig. temp.) Refrig. temp. or thick (large
amounts at room temp.) Deli Foods
Entrees Frozen
Thin (under 1“) Thick (over l“) 10 oz. 21 oz.
Le!govers
TVDinner{10-12oz.)
Cooking:
Bacon (4slices)
Casseroles
Precooked ingredients
Flaw meats & Poultry 45-55 min. Chicken
Breasts (4)
Casserole Pieces
$Jhole ( 3 ibs.)
~i$il
‘il!ds (1 lb. )
--c-x—.=. .....
..-.---=9” -------- J..
—.—
Container
Microwave-safe con-
1
tainer matched to size
of food.
2 1
Microwave-safe con­tainer matched to size of food,
Cook in container.
3
(see comments)
4
Cook in container. (see comments)
4 1
Microwave-safe container matched to size of food.
4
Cook in container.
(see comments)
12 x 8 x 2-in. glass
5
dish lined with paper towels. Cover with ~lastic wraD.
2 qt. casserole with lid
6
or cover with plastic wrap,
7
12 x 8 x 2-in. glass
41
dish. Cover with piastic wrap, NOTE: Make sure meat doesn’t touch covering.
7 4
12 x 8 x 2-in. glass
4
dish or cooking bag. Cover with 2 pieces of overlapping plastic wraR.
13 x 9 x 2-in. glass
9
dish. Put in cooking bag and secure with tie. Slit bag 1“ at top near tie,
12 x 8 x 2-in. glass ~•••L••‚6
6
jish. Cove!’ with )Iastic wrat]l
?qt, casserole with
2
id,
2
11
II
,,
,,
,,
Approx.
mm?
2-3min./cup
4 min./cup
12-14 min.
16-18 min. 25-35 min.
2-3 min./cup
17-19 min.
6-8 min.
35-45 min. Make sure iiquid covers all ingredients. When
22-26 min.
60-70 min. 2-4 min,/piece
42-44 min.
1 hr, 30 min.­1 hr. 40 min.
20 rein,
14-18 min.
1
I
14-18 min.
I
Cover with plastic wrap or lid to dish.
2 or more servings are considered large amounts. Cover with plastic wrap or lid.
Cover with plastic wrap or lid to dish.
Cook in own container, or for quicker cooking,
in glass container. NC)TE:if entree is in aium­inum pan, remove from box, remove lid and put back in original closed box. If entree is in paper­board container, remove from box and micro-
wave with original plastic covering.
Use bowl with plastic wrap or cover plate with microwave-safe plastic dome.
Remove foil toD and r)ut back in box. If dinner has cake or brownies, remove before cooking.
When oven signals, rotate 1Aturn.
oven signals, stir well.
II
No additional liquid needed, When oven sig­nals, rotate %turn. Note the preference control 1 is used with breasts to decrease cooking time
f~~ best re~uits,
When oven signals, stir well and rotate Mturn. No additional liquid needed. When oven
signais, rotate ‘/2turn. Put on trivet and sit as straight as possible. Rotate k turn when oven signals.
Add IAcup water, When oven signals, rotate
1/2 turn,
i3aste with butter and lemon juice. When oven
signals, rotate IAturn,
Core apples. No water needed. When oven signals, rotate
Core pears. No water needed, When oven signals, rotate Mturn,
1/2 turn.
---+$1
d
#
.%
Page 41
=-w
Comments
oven signals, stir well and rotate %turn.
%cld ~
Casserole Meatloaf (11/2
Ib.)
“Auto
cook”
Code
Container
7
2 qt. glass dish with
lid.
8 Glass loaf dish. Cover 30-40 min. When oven signals, rotate %turn.
.Apprm, Time
45-55 min. Make sure liquid covers all ingredients. When
with plastic wrap.
Patties (4-5) Pork
Sausage Patties (%’”thick—4)
Chops 49 12 x 8 x 2-in, glass 33-38 min. Baste with 1 tbsp. barbeque sauce/chop. When (3/,-1“ thick)
Spare Ribs (UPto 3 lb.)
Re Instant (Minute-1 %cups)
qaw (1 cup) Seafood
pieces
lb. Shrimp or SCdlOpS)
{1 :asserole 6
SwissSteak ‘1%lb. round steak)
‘resh artichokes 2
up to 4 med.)
;arrots (1 lb. sliced) 5 Gauliflower (1 med. head) 5
%paragus (1 lb. cut spears)
lrusse! Sprouts (1 lb.) 5 ~otatoes *
I
F3iock (10 oz.)
‘rozen lroccoli
)russel Sprouts 3
eaf Spinach 3 ;Ixed Vegetables “rozen Pouch
iaby Limas 4 Lay pouch in 8-10 min.
‘am 4
~~~
j
~
?
:11 nach 4
,-
Exzess!vely dry
pdat~es may not release enough moisture to activate sensor. Be sure potatoes are fresh not old
5 8“ square dish. Cover
with plastic wrap.
5 8“ glass square dish,
Cover with plastic wrap.
dish. Cover with oven signals, rotate
piastic wrap.
9 2 qt. glass dish, Cover
with lid or plastic wrap.
2 2 qt. glass dish with
lid. oven signals, stir.
6
, Ij2 qt. glass
1
lid. 2 qt. casserole with lid
or cover with plastic wrap.
7
3 qt. casserole with 55-60 min. Cut into pieces. Make sure liquid covers all lid,
2 qt. glass dish with
lid,
t,
dish with
,, ,,
5 12 x 8 x 2-in. glass
dish. Cover with M turn. plastic wrap. https://manualmachine.com/2~t. glass dish with
lid. 1 qt. glass dish with 6-9 min.
5
lid, hot dish & steam!
5 2 qt. glass dish with
lid. 11/2qt. gla5s dish with
31
lid.
t, ,,
3
microwave-safe dish. break up frozen center, and rotate M turn. No cover needed,
41
,,
,, ,,
,e
12-14 min.
8 min. When oven signals, rotate %turn.
1 hr. 30 min.- Meat must be covered with liquid. When oven 1 hr. 50 min.
9 min. Follow instructions on package. Cover. When 24 min. Use 1cup rice & 2 cups water. When oven sig-
5-6 min. When oven signals, rotate %turn. 35-45 min. Make sure liquid covers all ingredients. When
10-12 min.
13 miri. Add %cup water. When oven signals, stir well.
15 min. No water needed. Start cooking stem side 14 min. Add %cup water. When oven signals, rotate
11 min.
14-16 min.
18-20 min. Add 2 tbsp. water. When oven signals, stir well.
16-18 min. Add 2 tbsp. water. When oven signals, stir well.
.11-13min.
10-12 min.
8-10 min. 8-10 min. Make a ‘1” slit in pouch, When oven signals,
10-12 min.
When oven signals, rotate %turn.
NOTE: “ThePreference Control 9 is used for
‘/2turn.
chops to increase cooking time for better results,
signais, rearrange meat making sure it is sub­merged in liquid. It may be necessary to re­arrange another’ time during final cooking.
nals, rotate ‘/2turn.
oven signals, rotate 1/2turn or stir.
meat. When oven signals, stir & rotate 1/2turn.
Place artichokes in dish stem side down. Add l/qcup water, Rotate dish %
turnafter oven
signals.
down. At signal turn over.
,,
When oven signals, rotate Mturn. NOTE: Watch
,,
NOTE: The Preference Control 1 is used for broccoli to decrease cooking time for better results.
,t ,1
Make a 1“ slit in pouch. When oven signals, NOTE: Watch for hot steam,
break up frozen center, and rotate %turn. NOT’E:Watch for hot steam, NOTE: Preference Control 1 is used for peas to decrease cooking time for best results,
,,
Make a 1“ slit in pouch, When oven signals, break up frozen center, and rotate % turn. NOTE: Watch for hot steam,
.—
:f’;d dfjed--out.
41
Page 42
Your ‘new microwave cooking center is a well desig~~edand engineered product. Before it left the factory,
it went through rigorous tests, just to make
sure it was as defect-free as possible. And you have a warranty to protect you against any manufac-
turing defects during the early period of your
microwave cooking center’s life. Now you can have the same trouble-free and
surprise-free service for as long as you own your
microwave cooking center. You can buy a General Eiectric Service Contract. For one low fee. . usually
just pennies a day. . .General Electric will take care
of any repairs your microwave cooking center needs—both parts and labor. You are protected
the length of you pay nothing
your contract. Even when costs go up,
more.
for
Want more information? There’s no obligation. You
can get information on Service Contracts
any time.
Just write your name and address, date of installa-
tion, and the
model and serial number of your
appiiance and send to:
Manager, Service Contracts Generai Electric Company WCE-315 Appliance Park Louisville, Kentucky 40225
in many cities, there’s a General Electric Factory Service Center. Call, and a radio-dispatched truck will come to your home by appointment—morning or afternoon. Charge the work, if you like. All the centers accept both Master Card and Visa cards.
(See Inside Back Cover.) Or look for General Electric franchised Customer
Care” servicers. You’ll find them in the Yellow Pages under “GENERAL ELECTRIC CUSTC)MER
CARE@SERVICE” or “GENERAL ELECTRIC–
HOTPOINT CUSTOMER CARE@SERVICE”. M you need senwiceliterature, par% lists, parts or accessories,contact one of the Factory Service Cen-
ters, a franchised Customer Care@servicer or your
General Electric dealer.
Fhst,-contact the people who serviced your
wave oven. Explain why you are dissatisfied. In most cases, this will solve the problem.
Next, if you are still dissatisfied, write all the details— including your phone number—to:
Manager, Consumer Relations
General Electric Company WCE-312 Appliance Park !-ouisvilie, Kentucky 40225
Finally,if your problem is still not resolved,write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
This panel, known as MACAP, is a group of inde­pendent consumer experts under the sponsorship of several industry associations. Its purpose is to study practices and advise the industry of ways to improve customer service. Because MACAP is
control and influence, it is able to make impartial recommendations, considering each case individually.
free of industry
m~cro-
42
Page 43
ALABAMA
53irrningham -35210 250(1Cre$twcod gou[evard (~~5) 9554333
(Decawr-Huntsville) Huntsville -35805 1209Putnam Drive (205) 830-0150
,Mobile - 366ilt3 1107 Beltline Highway So. [205) 471-1451
M?LZO?4A
PhOenl~- 651)3~
25 South 51st Avenue P.Cl.
BOX 14278
(602) 272-9345
Tucson -85705 2015 North Forbes Blvd. Suite 111 (602) 623-8415
ARKANSAS Little Rock -72209
8405 New Benton Hwy. [501) 568-7630
CALIFORNIA
(San Bernardino-Riverside)
Bloomington -92316 10121 Cactus Avenue (714) 877-3434
(San Francisco) Surlingame -94010 1849 Adrian Road (415) 981-8760
Fresno -93727
1809 North Helm Street (209; 255-1851
LosAngeles -90058 2815 East 46th Street
ramento -95625
San Diego -92101
3554 Kettner Boulevard
(714) 297-3221
San Jose -95123 5761-B Winfield Blvd.
(408) 629-3500
Van Nuys -91405 6@43Lennox Avenue (213) 989-5710
CSrLDRAOO Colorado Springs -80909 1865 N. Academy - Suite B [303) 597-8492
Denver -80207 5390 East 39th Avenue (303) 320-3301
C0f4NECT!f3JT
#rldgeport -06604
615 North Washington Ave.
(203) 367-5311 East Hartford -06108
255 Prestige Park, Plaza 3
{203) 528-9811
DELAWARE
(Brandywine - Wilmington)
G!@nMills, pA -15342
$OX 210
fi D. #2. (215) 358-1500
Dl$TFt!CT OF COLUMBIA
JaWJp, MD -20794-0110
s?01 Stayton Drive ? O.
BOX 127
Miami -33167 3200 N.W. 110th Street (3o5) 685-5144
Orlando -32807
ColonialDr.
6545 East
(305) 273-6370
Tallahassee -32301 1205 South Adams St. (904) 222-6!331
Tampa -33611 5201 S. Westshore Blvd. Box 13708- lnterbay Station {613) 837-1906
GEORGIA Atlanta -30325 1695 Marietta Blvd. P.O. Box 19917 (404) 352-6000
Savannah -31406 211 Television Circle (912) 925-0445
HAWAII
tlonolulu -96813 404 Cooke Street (806) 533-7462
IDAf+O
(Boise) Garden City -83704
5250 Chinden Bivd.
(208) 378-5680
ILLINOIS Champaign -61620
1205 North Hagen (217) 359-4088
Chicago -60838 5600 West 73rd Street (312) 594-2424
Elk Grove Village -60007 10 King Street (312) 593-2525
Lombard -60148 837-B35 Westmore Ave. (312) 629-8010
Peoria -61614 7708 North Crestline Drive (309) 692-5070
Rockford -61107 401 North 2nd Street (815) 962-7200
Sprin field -62702
~2252 outh 15tli Street
(217) 753-8088
INDIANA
Evansville -47714 1016-K S. W9inbach Ave. (612) 476-1341
Fort Wavne -46608
4632 Ne’waygo Road
(219) 464-9005
Gary -46409 5165 Broadway
(219) 961-2533
Indianapolis -46219 6233 B~ookville Road (317) 356-8661
South Bend -46613 1902 Miami Street (219) 286-0685
IOWA
Cedar Rapids -52405 118 First Street, N.W. (319) 368-6579
Davenport -52602 1074 South Dittmer P.O.
BOX 3168
(319) 328-5101 Des Moines -50313
1637 NE. 58th Avenue (515) 266-2191
Waterloo -50703 2829 Falls Avenue
(319) 236-1393
KANSAS Kansas City -66115 2949 Chrysler Road (913) 371-2242
Wichita -87211
820 East Indianapolis
(316) 267-3366
KENTUCKY Lexington -40505
1144 Floyd Drive
(606) 255-0848
Louisville -40216 4421 Bishop Lane P.O.
E)OX 32130
(502) 452-3511
LOUISIANA
Baton Rouge -70814 2935 Crater Lake Drive (504) 926-5062
(New Orleans) Harahan -70123
701 Edwards Avenue
(504) 733-7907
Shreveport -71102
1430 Dalzell Street (318) 425-8654
MAINE South Portland -04106 54 Darling Avenue
(207) 775-6385
MARYLAND
Salisbury -21801 Twilly Centre 329 Civic Avenue (301) 742-3900
Jessup -20794-0110 8201 Stayton Drive
BOX 127
P.O. (301) 953-9130
MASSACHUSETTS
(Cape Cod) Hyannis -02601
80 Enterprise - Unit 11
(617) 771-5905
Pittsfield -01201
1450 East Street (413) 499-4391
(Boston-South) Westwood -02090 346 University Avenue
(617) 329-1250 (Boston-North)
Woburn -01601 57 Commerce Way (617) 944-7500
MICHIGAN
Grand RaDids -49508
350 28th Street, S.E.
(616) 452-9754 Lansing -48912
1004 E. Michigan Ave. (517) 464-2561
Troy -48084
1150 Rankin (313) 583-1616
Westland -48185 953 Manufacturer’s Drive
(313) 564-5190
MINNESOTA
(Minneapolis-St. Paul)
Edina -55435 7450 Metro Boulevard (612) 635-5270
MisslsslPfJl
Jackson - 3920!3 325 Industrial Drivo (601) 352-3371
MISSOURI
Kansas City, KS -66115 2949 Chrysler Road (913) 371-2242
St.
LOUiS -63178
1355 Warson Road, No, P.o. Box 14559 (314) 993-6200
Swinofield -65807
1334 tiest Sunshine (417) 831-0511
f’4EEWtASKA
Lincoln -60503
1145 North 47th St. (402) 464-9’14a
Omaha -68117 6636 “F” Street (402) 33”1-4045
NEVADA
Las Vegas -89109 ~;~{e~. Highland Dr.
(702) 733-1500 Reno -89511
6465 S. Virginia Street (702) 852-7070
NEW JERSEV
Mount Holly -08060 Route36 & Easlick Ave. (609) 261-3500
North Caldwell -07006
5 Fairfield Road
(201) 258-8850 (Asbury Park)
Oakhurst -07712
2111 Highway 35
(201) 493-2100
Vineland -08360 749 North f3elsea Drive
(609) 698-1506
NEW MEXICO Albuquerque -67107 3334 Princeton Dr., N.E. (505) 884-1861
NEW YORK
Albany -12205 2 Interstate Avenue (518) 438-3571
Brooklyn -11234 5402 Avenue ‘“N” (212) 253-8181
Buffalo -14225 3637 Union Road (716) 688-2268
(Westchester Co. Area) Elmsford -10523 Fairview Industrial Pk. Route #9-A (914) 592-4330
Flushing -11354 133-30 39th Avenue (212) 868-5600
(Binghamton) Johnson City -13790 278 Main Street (607) 728-9248
(Nassau-Suffolk County) Melville -11747
336 South Service Road
(516) 293-0700 (Orange County Area)
Newt.wrgh -12550 ! 135 Union Avenue (914) 564-2000
Rochester -14622 1900 Ridge Road East (716) 544-7100
Ronkonkoma -11779
76 Union Avenue
(516) 467-7700
Syracuse -13204 965 West Genesee Street
(315) 471-9121
NORTH CAROLINA Charlotte -26234 700 Tuckaseegee Road P.O.
BOX 34396
(704) 372-8810 Greensboro -27406
2918 Baltic Avenue (919) 272-7153
Raleigh -27604 2013 New Hope Church Road (919) 878-5603
OHIO
Akron -44319 2262 S, Arlington Roud (216) 773-0361
Cincinnati -45242 10001 Alliance Road (513) 745-5500
Cleveland -44142
20600 Sheldon Road
(216) 362-4200 Columbus -43212
1155 West Fifth Avenue (614) 294-2561
Dayton -45414
5701 Webster Street
(513) 896-7600
Toledo -43611 3300 Summit Street (419) 729-1651
OKLAHOMA Oklahoma City -73118 3228 North Santa Fe P.O.
BOX 16669
(405) 528-2381 Tu!sa -74112
6913 East 13th (916) 835-9526
OREGON
(Portland Area) Beaverton -97005 14305 S.W. Millikan Way (503) 646-1176
Eugene -97402 1492 West Sixth Street (503) 342-7265
PENNSYLVANIA
(Brandywine-Wilmington) Glen Mills -19342 R.D. #2,
BOX 210
(215) 356-1500
Johnstown -15905 214 Westwood Shopping P1.
(814) 255-6721
(Harrisburg) Camp Hill -17011 2133 Market Street
(717) 761-8185 Monroevil16 -15146
150 Seco Road Monroeville Industrial Park
(412) 665-3700 Philadelphia -19115
9900 Global Road (215) 696-3270
(Allentown) Whitehall -18052
1908 MacArthur Road (215) 437-9671
RHODE ISLAND East Providence -02914 1015 Waterman Avenue (401) 436-0300
SOUTH CAROLINA
Columbia -29602 825 Bluff Road Box 1210 (803) 771-7880
Myrtle Beach -29577 702 Sea Board Street Sea Board Industrial Park (603) 826-7411
N, Charleston -29405 7325-B Associate Drive Pepperdan lndustria! Park (603) 552-5193
(Greenville) Taylors -29687 25 Hampton Village (803) 292-0630
TENNESSEE
Chattanooga -37403
613 East 1Ith Street
(615) 265-8596
Johnson City -37601
2912 Bristol Highway (615) 282-4545
Knoxville -37919
3250 Mynatt Street, N,W,
(615) 524-7571
Memphis -38118 3770 South Perkins (901) 363-1141
Nashville -37204
3607 Trousdale
(615) 634-2150
TEXAS
Austin -78704
2610 S. First Street
(512) 442-7893
Corpus Christi -78415 3225 Ayers Street
(512) 884-4897
Dallas -75247 8949 Diplomacy Row P.O.
Box 47601
(214) 631-1380 El Paso -79925
7600 Boeing Drive
(915) 778-5361 (Brownsville)
Harlingen -78550 1204 North Seventh (512) 423-1204
Houston -77207
BOX 26837
P.O. 2425 Broad Street (713) 641-0311
Lubbock -79490 4623 Loop 289 West P.O.
BOX 16288
(806) 793-1620 (Odessa)
Midland -79701 P.O.
BOX 6286
Midland rerminal (915) 563-3483
San Antonio -78216 7822 Jones-Maltsberger (512) 227-7531
UTAH Salt Lake City -84125 2425 South 900 West P(O. Box 30904 (801) 974-4600
VIRGINIA Fairfsx -22037 2810 Dorr Avenue (703) 280-2020
Norfolk -23502 4552 E. Princess Anne Dr. (804) 857-5937
Richmond -23228 2910 Hungary Spring Rd. (804) 268-6221
WASHINGTON
(Tri-City) Kennewick -99336 Union Square
Suite 206
101 North Union Street (509) 783-7403
Seattle -98166 401 Tukwila Parkway
(206) 575-2711
Spokane -99206 9624 E. Montgomery St.
(509) 926-9562
WEST VIRGINIA
(Charleston)
Huntington -25704
1217 Adams Avenue
BOX 7518
P.O.
(304) 529-,33!27
Wheeling -26003
137 North River Road (304) 283-6511
WISCONSIN
Appleton -54911 343 W. Wisconsin Ave.
(414) 731-9514 Milwaukee -53225
11100 W. Silver Spring Rd. (414) 462-9225
=j‘(~c}j F,aq cF#Af4G~f;. ~~dreS5es and telephone
:.,if~?hone
bcok. Look in the Vi!hite Pagesunder “GENERAL ELECTRIC COMPANY” OR “ GENERAL ELECTRIC FACTORY SERVICE. ”
numbers sometimes change, And new Centers open. If the numbers change, check your
43
Page 44
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FULL For one year
purchase, we will provide, free of charge, parts and
from date of original
service labor in
your home to repair or replace any
part of the microwave overv’range
that fails because of a manufac­turing @efect.
LIMITED FCNF!-YEAR
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.
This warrantv is extended to the “‘“ original purchaser and any succeed­ing 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 it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.
All warranty service will be provided by our Factory Service Centers or by our franchised Customer Care@ servicers during normal working hours. Check the White Pages for GENERAL ELECTRICCOMPANY or GENERAL ELECTRIC FACTORY SERVICE. Look in the Yellow Pages for GENERAL ELECTRiC CUSTOMERCARE@SERVICE or GENERAL ELECTRIC-HOTPOINT CUSTOMERCARE” SERVICE.
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@Service trips to your home to
teach you how to use the product.
Read your Use and Care materia!. If you then have any questions
about operating the product,
please contact your dealer or our Consumer Affairs office at the address below.
~ Improper installation.
If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, exhausting
@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. WARRANTORIS iVOT RESPON-
SIBLE FOR CONSEQUENTIAL
DAMAGES.
and other connecting facilities.
Some statesdo not aliow the exciusion or imitation of incidental or consequential damages, so the above imitation or exciusbxi
may not appiy to you. This warranty gives you specific legal rights, and you may aiso have other rights wi~ich vary from state to state,
To know what your iegal rights are in your state, consuit your iocal or state consumer affairs office or your state’s Attorney Generai.
Ch3mpany
M fwther help
warrantor: General Ek?ctric
k needed cmxrning Ws warranty, contact:
Affairs, Genera! E%w2tricC%wnpany,Appliance Park, !M3uisvilk, KY 40225
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