GE JHP75, JHP65, JKP65 Use and Care Manual

.....

K

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

2

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.

—-

3

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

.. .

..-

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-

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

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.

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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JKF%5

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—.

------ CS--.-.li-.--==.—,G.>-

~.T.-~-wrz G3>=.z.+:,L<l&<+cL~&~-.r-%,

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~i.-.,a&raz&z>%.>%

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s ..-r&lS&&.k+a=-

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——___

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:

——

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.

--ci,r~.s,t’. .wisy&T##=..a

~@$7-~,&2-&:T&~+=~+’

lm~~~~w~

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

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

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,

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,

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.

=~.~?=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

——.

-.

—

.-—

-—

.—..

.

-<’,....

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,

&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

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

~ 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

(-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

.

. . ...

.- .-

.

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.

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

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

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.

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

..

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

-——

—.—..—

—.—.——.———

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

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--~:>’”~?””~

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

.~- 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

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.

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,

:,..
~.

::-

~,
{:

;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

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. ;

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.

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

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

@

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

#

.%

=-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

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

ALABAMA

53irrningham -35210
250(1Cre$twcod gou[evard
(~~5) 9554333

(Decawr-Huntsville)
Huntsville -35805
1209Putnam Drive
[phone]

,Mobile - 366ilt3
1107 Beltline Highway So.
[205) 471-1451

M?LZO?4A

PhOenl~- 651)3~

25 South 51st Avenue
P.Cl.

BOX 14278

[phone]

Tucson -85705
2015 North Forbes Blvd.
Suite 111
[phone]

ARKANSAS
Little Rock -72209

8405 New Benton Hwy.
[501) 568-7630

CALIFORNIA

(San Bernardino-Riverside)

Bloomington -92316
10121 Cactus Avenue
[phone]

(San Francisco)
Surlingame -94010
1849 Adrian Road
[phone]

Fresno -93727

1809 North Helm Street
(209; 255-1851

LosAngeles -90058
2815 East 46th Street

ramento -95625

San Diego -92101

3554 Kettner Boulevard

[phone]

San Jose -95123
5761-B Winfield Blvd.

[phone]

Van Nuys -91405
6@43Lennox Avenue
[phone]

CSrLDRAOO
Colorado Springs -80909
1865 N. Academy - Suite B
[303) 597-8492

Denver -80207
5390 East 39th Avenue
[phone]

C0f4NECT!f3JT

#rldgeport -06604

615 North Washington Ave.

[phone]
East Hartford -06108

255 Prestige Park, Plaza 3

{203) 528-9811

DELAWARE

(Brandywine - Wilmington)

G!@nMills, pA -15342

$OX 210

fi D. #2.
[phone]

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

[phone]

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
[phone]

Savannah -31406
211 Television Circle
[phone]

HAWAII

tlonolulu -96813
404 Cooke Street
[phone]

IDAf+O

(Boise)
Garden City -83704

5250 Chinden Bivd.

[phone]

ILLINOIS
Champaign -61620

1205 North Hagen
[phone]

Chicago -60838
5600 West 73rd Street
[phone]

Elk Grove Village -60007
10 King Street
[phone]

Lombard -60148
837-B35 Westmore Ave.
[phone]

Peoria -61614
7708 North Crestline Drive
[phone]

Rockford -61107
401 North 2nd Street
[phone]

Sprin field -62702

~2252 outh 15tli Street

[phone]

INDIANA

Evansville -47714
1016-K S. W9inbach Ave.
[phone]

Fort Wavne -46608

4632 Ne’waygo Road

[phone]

Gary -46409
5165 Broadway

[phone]

Indianapolis -46219
6233 B~ookville Road
[phone]

South Bend -46613
1902 Miami Street
[phone]

IOWA

Cedar Rapids -52405
118 First Street, N.W.
[phone]

Davenport -52602
1074 South Dittmer
P.O.

BOX 3168

[phone]
Des Moines -50313

1637 NE. 58th Avenue
[phone]

Waterloo -50703
2829 Falls Avenue

[phone]

KANSAS
Kansas City -66115
2949 Chrysler Road
[phone]

Wichita -87211

820 East Indianapolis

[phone]

KENTUCKY
Lexington -40505

1144 Floyd Drive

[phone]

Louisville -40216
4421 Bishop Lane
P.O.

E)OX 32130

[phone]

LOUISIANA

Baton Rouge -70814
2935 Crater Lake Drive
[phone]

(New Orleans)
Harahan -70123

701 Edwards Avenue

[phone]

Shreveport -71102

1430 Dalzell Street
[phone]

MAINE
South Portland -04106
54 Darling Avenue

[phone]

MARYLAND

Salisbury -21801
Twilly Centre
329 Civic Avenue
[phone]

Jessup -20794-0110
8201 Stayton Drive

BOX 127

P.O.
[phone]

MASSACHUSETTS

(Cape Cod)
Hyannis -02601

80 Enterprise - Unit 11

[phone]

Pittsfield -01201

1450 East Street
[phone]

(Boston-South)
Westwood -02090
346 University Avenue

[phone]
(Boston-North)

Woburn -01601
57 Commerce Way
[phone]

MICHIGAN

Grand RaDids -49508

350 28th Street, S.E.

[phone]
Lansing -48912

1004 E. Michigan Ave.
[phone]

Troy -48084

1150 Rankin
[phone]

Westland -48185
953 Manufacturer’s Drive

[phone]

MINNESOTA

(Minneapolis-St. Paul)

Edina -55435
7450 Metro Boulevard
[phone]

MisslsslPfJl

Jackson - 3920!3
325 Industrial Drivo
[phone]

MISSOURI

Kansas City, KS -66115
2949 Chrysler Road
[phone]

St.

LOUiS -63178

1355 Warson Road, No,
P.o. Box 14559
[phone]

Swinofield -65807

1334 tiest Sunshine
[phone]

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.

[phone]
Reno -89511

6465 S. Virginia Street
[phone]

NEW JERSEV

Mount Holly -08060
Route36 & Easlick Ave.
[phone]

North Caldwell -07006

5 Fairfield Road

[phone]
(Asbury Park)

Oakhurst -07712

2111 Highway 35

[phone]

Vineland -08360
749 North f3elsea Drive

[phone]

NEW MEXICO
Albuquerque -67107
3334 Princeton Dr., N.E.
[phone]

NEW YORK

Albany -12205
2 Interstate Avenue
[phone]

Brooklyn -11234
5402 Avenue ‘“N”
[phone]

Buffalo -14225
3637 Union Road
[phone]

(Westchester Co. Area)
Elmsford -10523
Fairview Industrial Pk.
Route #9-A
[phone]

Flushing -11354
133-30 39th Avenue
[phone]

(Binghamton)
Johnson City -13790
278 Main Street
[phone]

(Nassau-Suffolk County)
Melville -11747

336 South Service Road

[phone]
(Orange County Area)

Newt.wrgh -12550
! 135 Union Avenue
[phone]

Rochester -14622
1900 Ridge Road East
[phone]

Ronkonkoma -11779

76 Union Avenue

[phone]

Syracuse -13204
965 West Genesee Street

[phone]

NORTH CAROLINA
Charlotte -26234
700 Tuckaseegee Road
P.O.

BOX 34396

[phone]
Greensboro -27406

2918 Baltic Avenue
[phone]

Raleigh -27604
2013 New Hope
Church Road
[phone]

OHIO

Akron -44319
2262 S, Arlington Roud
[phone]

Cincinnati -45242
10001 Alliance Road
[phone]

Cleveland -44142

20600 Sheldon Road

[phone]
Columbus -43212

1155 West Fifth Avenue
[phone]

Dayton -45414

5701 Webster Street

[phone]

Toledo -43611
3300 Summit Street
[phone]

OKLAHOMA
Oklahoma City -73118
3228 North Santa Fe
P.O.

BOX 16669

[phone]
Tu!sa -74112

6913 East 13th
[phone]

OREGON

(Portland Area)
Beaverton -97005
14305 S.W. Millikan Way
[phone]

Eugene -97402
1492 West Sixth Street
[phone]

PENNSYLVANIA

(Brandywine-Wilmington)
Glen Mills -19342
R.D. #2,

BOX 210

[phone]

Johnstown -15905
214 Westwood Shopping P1.

[phone]

(Harrisburg)
Camp Hill -17011
2133 Market Street

[phone]
Monroevil16 -15146

150 Seco Road
Monroeville Industrial Park

[phone]
Philadelphia -19115

9900 Global Road
[phone]

(Allentown)
Whitehall -18052

1908 MacArthur Road
[phone]

RHODE ISLAND
East Providence -02914
1015 Waterman Avenue
[phone]

SOUTH CAROLINA

Columbia -29602
825 Bluff Road
Box 1210
[phone]

Myrtle Beach -29577
702 Sea Board Street
Sea Board Industrial Park
[phone]

N, Charleston -29405
7325-B Associate Drive
Pepperdan lndustria! Park
[phone]

(Greenville)
Taylors -29687
25 Hampton Village
[phone]

TENNESSEE

Chattanooga -37403

613 East 1Ith Street

[phone]

Johnson City -37601

2912 Bristol Highway
[phone]

Knoxville -37919

3250 Mynatt Street, N,W,

[phone]

Memphis -38118
3770 South Perkins
[phone]

Nashville -37204

3607 Trousdale

[phone]

TEXAS

Austin -78704

2610 S. First Street

[phone]

Corpus Christi -78415
3225 Ayers Street

[phone]

Dallas -75247
8949 Diplomacy Row
P.O.

Box 47601

[phone]
El Paso -79925

7600 Boeing Drive

[phone]
(Brownsville)

Harlingen -78550
1204 North Seventh
[phone]

Houston -77207

BOX 26837

P.O.
2425 Broad Street
[phone]

Lubbock -79490
4623 Loop 289 West
P.O.

BOX 16288

[phone]
(Odessa)

Midland -79701
P.O.

BOX 6286

Midland rerminal
[phone]

San Antonio -78216
7822 Jones-Maltsberger
[phone]

UTAH
Salt Lake City -84125
2425 South 900 West
P(O. Box 30904
[phone]

VIRGINIA
Fairfsx -22037
2810 Dorr Avenue
[phone]

Norfolk -23502
4552 E. Princess Anne Dr.
[phone]

Richmond -23228
2910 Hungary Spring Rd.
[phone]

WASHINGTON

(Tri-City)
Kennewick -99336
Union Square

Suite 206

101 North Union Street
[phone]

Seattle -98166
401 Tukwila Parkway

[phone]

Spokane -99206
9624 E. Montgomery St.

[phone]

WEST VIRGINIA

(Charleston)

Huntington -25704

1217 Adams Avenue

BOX 7518

P.O.

(304) 529-,33!27

Wheeling -26003

137 North River Road
[phone]

WISCONSIN

Appleton -54911
343 W. Wisconsin Ave.

[phone]
Milwaukee -53225

11100 W. Silver Spring Rd.
[phone]

=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

.=

~!::-

.&%%=gy&

--

.—

:&-t

u= :_—–

%1

#“k

1S

.——-—---.— ——.———.. -—

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.

II:=

ll&-

11:=

x-

II

II K=­,, —
..—

,,”

11=---

!! ~ --

...,-, ,,

1,

+%-

+4!$i;

‘:$$

,1

2—%1’

—.

:<@;!

:-

?+%

==--~ j

7< i

-–JC

-=:1

,.-c-#

,,<.1,,

!

.5-”:

.-)j

-.---.>
——-.— ——

@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

———— w.%z%%$,

II : ~
It H. --

~~~=
II;:--

..—

,,~=..

Ilt$­11:: ­II E ..-

Ill ,

li c&­li2%--

,,~:,

~-.

Ii23

l~~z-

11~-

--.-—-L_-.. ....

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