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 THEPERKID.
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
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–doubleboiler 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, chickmor 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
Page 4
Some
..
:..
,.-
1. Do Not Attempt to operate this oven with the3, DO Not Operate the oven if it is damaged. K is
door open since open door operation can result inparticularly 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+akwjthgshowyou the location of the
range circuitbreaker or fuse, and mark it
for easy reference,
63Have it inslaiied and
properlygroundedby
a qualifiedinstaUer.
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
clothingor otherflammablematerials
contact surface units, areas nearby surface
units or any interior area of the oven; allow
sufficient time for cooling first.
Potentiallyhotsurfacesincludethe
cooktop and areas facing the cooktop, ove
ventopeningandsurfacesnearth.
openings,and crevicesaround the oven
door.
W3ar propwLoose fittingor:
hanginggarmentsshould never be worn
while using the appliance.
Never use your appliance for warmingor
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
.. .
..-
Page 5
tmitsatheat
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
changein temperature.(See
on “1-low toUse YourRange-Top”for
suggestions.)
Use only dryor damp
potholderson hot surfacesmay 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.
TOburns, ignitionof flammable
materials,and spillage,the handle of a
container should be positioned so that it is
turnedtowardMe centerof therange
withoutextendingovernearbysurface
units.
Be sure reflectorpans 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 combinationof oils or fats will be used
in fyying, stir together before heating, or as
fats melt slowly.
!iwatfatand watch as it heats.
Use deepfatthermometerwhenever
possible to prevent over-heatingfat beyond
the smoking point.
DonotuseWWNonfires.pickup a
pan,panonunit
bypanwith
lid, MM@ shw?t or Hat tray.grwM?
OWW a pan can !h3outoutbywith
sodaor,ifadry
IOhmkdorham.
Use FYopor Pan Ww-4hisapplianceis
equipped with one or more surface units of
differentsize. Select utensilshavingflat
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 relationshipof
utensiltoburnerwillalsoimprove
efficiency.
To avoid thof a burn or 13kdrk
shock,IM4iwhki thatthgforall
unitsam atOFFandall coilsare
cooltoMBunit.
iumkrth hood,turnMBfan
us~fo[l to linep3msor
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 racksrnu~t
whenhot, do not let potho
heating units in the oven.
5
be hmdkd
der contac-
Page 6
COlwim-uxinlifthg heavy foods. Ilkalso
precautionagain~t burris from touching
a
hot surfaces of th~ door or oven walls.-
healfoodh
buildupandtlu
burstan
When using cookingor roastingbags in
oven, follow the manufacturer’sdirections.
pork either conventionallyor
in the rnicriwaveoven, followour dikctions exactly and alwayscook the meat.
to at least 170°. This assures that, in the
remotepossibilitythattrichinamay be
present in the meat, it will be killed and
meat will be safe to eat.
weWm.
~IICNIfood~~
dishesh the mm.
canINJik!lIJpMeor’
toNM!resulth iin]w’y.
necked bottles especia Hycarbonated ones.
Even if the containeris opened, pressure
can buiklup. This can cause the container
to burst, resultingifl injury
eggs in or out of the SM1 is not
forPressure
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, chickmliversand other giblets,
and eggs (see above) should be pierced to
allow steam to escap~ durifig cooking.
paper and plasti
bagsbeforeplacingin oven.Twist-ties
sometimesc~use bag to heat and may
cause fire.
Iilo lmltin
unless
accessory or unless you use popcorn in a
packagelabeledformicrowaveovens.
Because of heat generated, withoutthese
precautions, the container could catch fire.
plasticbagsshouldbe slit,prickedor
vented as directed in Cookbook. Hthey are
not,plasticcouldburstduringorimmediatelyafter cooking, possibly resulting
in injury. Also, plastic storage containers
shouldbe atleastpartiallyuncovered
because they form a tight seal. When cooking with containers,tightlycovered with
plasticwrap,removecoveringcarefully
and directsteam awayfrom handsand
face.
Don’tOw!rcook.IExUXMlOver
causing
@
Plasticdesignedformicrowave
cooking are very useful, but should be used
carefully.Even microwave plastic may not
be as tolerant of overcooking conditionsas
are glass or ceramicmaterialsand may
soften or char if subject to short periods of
overcooking.Inlongerexposuresto
overcooking,the food and containersmay
even ignite.For thesereasons:1) Use
microwaveplastics only and use them in
strictcompliancewiththe
manufacturer’srecommendations.2) Do
not subjectemptycontainerstomicro-
I
waving. 3) Do not permit childreriW use
plasticcontainerswithoutcomplete
supervision.=
lk~ rmtal only asIn MO
Metal stripsas used on meat roastsare
Ielpfulin cookingfoodwhenusedas
~irected. Metal traysmay be used for T ‘ .L~&-=
~inners, Howmmr, ~hen using metal in
IVell, keepal IhMst
Mlls of !INlOvll!n.
in a specialmicrowavepopcorn
and tightly closed
and may Causotkmll to catch fir%’
container
6
Page 7
or
@
Oflllnotfibtoavoid
forUsfl inthe
toW!andm!ofm%.If by
accidentthe ovenshouldrunemptya
minute or two, no harm is done. However,
try to avoid
times–itsaves energy and prolongslife
the oven.
operatingthe oven empty at all
k
of
@
mayhot because of
heat transferredfrom 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.
Hfood8W8U’!gnitB: IWp ME!mmnldoor
ckNHMLTurn off IN!Touch
CJJMFUOFF or disconnectpower cord or
shut off power at the fuse/circuitbreaker
panel.
Do not Usll yourto dry
If overheated,they can catch
fire.
Clean only parts listed in this Use & Care
Book.
IMm’thlmlw”$llor soakUMsm
Don’tput them in a
Do not clean door gasket. The door gasket
is essentialfor a good seal. Care should
be takennot to rub, damage,or move
the gasket.
Beforeself-cleaningthe oven,remove
broiler pan and other containe~s.
Do not use oven cleaners. No commercial
ovencleaneror ovenlinerprotective
coating of any kind should be used in or
around any part of the oven.
LkWH’11l!or FNE–-AIkln Inoisllshould IMl
!USEofTo position shelf so
that it is securely “seated,” insert into the
ovencavityabovesheH supportsand
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 yourrange
unkssitisspecifically
recommendedin thisbook.Allother
servicing should be referred to a qualified
technician.
@
Disconnect range at range circuitbreaker
or main fuse Moreperforming any swrvice.
Page 8
1. Door Handle. Oven doesn’t operate unless
door is securely latched.
2. Door 11-atch.Push in to open door.
3.with Metal Shield. Allows cooking to be viewed while keeping microwave
confined in oven.
4. Light.
5. Plastic Cover. Protects stirrer blade.
6. oven vent.
7. oven
8. MicroTherrmrneterTMTemperature Probe.
9. Receptacle for Temperature Probe.
ao. DC9LJklk?-m!tyT”shelf.
dl. Readout Display.
$2. Function Pads.
f13. Number Pads.
Model JHP7!5 has the same features as JHP65 except it has
glass ceramic cooktop.
I I
I I
$7”-.1
I
I-“+%4 a
.
-2%5!
A
IllINw
@-’-@
“CM Models JBW65 and 4+375only.
Page 9
—
C
@
@
@
@@
JHF%5& JHP75
@
-
—
@
@-
:—
0
—
o
@
/’
–@
—
@
=0
—d
6!!9
JKF%5
1. Readout PaneL Displays time of day, time or
temperatureduringcookingfunctions,
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 automaticPower 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 kitchen11. 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.-~-wrzG3>=.z.+:,L<l&<+cL~&~-.r-%,
.—-..—.w==..—
....,
~i.-.,a&raz&z>%.>%
-===’--’!3
s..-r&lS&&.k+a=-
—===”=%%?
Page 10
I
——___
The.AutoCook pad may be used to eliminate your
need to look up cooking time in the Cookbook,
guessing how long to set cooking time. By actuallyfrozen 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 touchallow 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
MATCHTHE AMOUNTOF FOODTO THE SKZE OF THE CONT’AINEFI.FILL CO NT’NNERS AT LEAST1/2mu.
BE SURETHEOF 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’ERK3ROFOVEN 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
looseoverfoodto allowfor
expansion. Seal by pressing plastic
wrap firmly arGund edges.
i
S1it plasticpouches1-inchas
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.
Entreesin Paperboard Tray:
——
Page 11
Place coveredfoodin
oven Touch Auto cook
pad. “Enter Code” flashes
on readout.
Touch number pad for
desiredcode.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
~Jkingpower, 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 betime 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 AutoCookPad. “Enter
Code” fiashes on readout.
Touch number pads 4 and 1 in that
order. Code 4 shows and “Start”
flashes on readout.
11
Touch START. AUTO shows on
readout display. DO NOT OPEN
DOOR until first oven signal, then
rotate dish 1/2 turn, Close door and
touch START to finish cooking.
Page 12
--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 microwavesafe dish. Insert
probe from front horizontally into
center meaty area not touching
bone or.fat. Cover with wax paper.
Poultry, pork or ham roasts need
no trivet. Add % cup water to roast
dish, cover with plastic wrap. (For
cooking bag method, see cookbook.) Insert probe into center
meaty area.
Just as in conventional roasting, only tender roasts
should be Auto Roasted until specified internal ternperatures are reached. Less tender roasts should
be microwaved by time, according to the Cookbook
which comes with your oven: Complete information
on preparing roasts for microwaving is in your
Cookbook.
Place meat with probe in oven. insert cable end of probe firmly into
receptacle on oven wall.
~0
Touch AUTO ROAST Pad. Readout flashes “Enter
Roast Code”. Touch number pad 2. “START” flashes,
Touch START. Readout shows AUTO.
Oven monitors internal temperature, automatically
s]?~itchir~g f~ iowe~ power as meat’s
riwfi. This prevents toughening or overcooking.
to
~ernp~r~~ure
—
At 80°, readout switches to show meat’s internal
temperature. Turn roast over and restart oven by
touching START.
After temperature is reached, oven switches t
t-KX..Dfor 1 hr., then shuts off. Hold prevents ove
cooking while keeping meat warm.
12
Page 13
Beef
Tender Roast
Rare
Medium3
Well
Meatloaf4No 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 thishoid at that temperature untii done.
chapter for additional techniques and
280°
80°140°14-1610-15
4
4120°170°
1
580°
5
480°
>ooking time.
80°170°17-18
Over
80°
80°
125°
70°
1
115“17-19
190°
190°
170°
12-14!5-10
30-405-1o
18..2o
13-1520
13-15
13-15
30
20
5-10
20
20
Set Auto Simmer iike Auto Roast,
exarnpieieft.Readoutshows
AUTO untiifoodis 80°, then
switches to show food temper-
ature untii 180°.
Oven switches to HOLD at 180°
untii you remove food and turn off
oven. if stirring is recommended,
you can reset oven by retouching
START. Touch CLEAR/OFF after
cooking.
1.hh3mafkSimmer
(Auto RoastCode 6)
Ek?f
Pot Roast*
Stew
Chiii
chicken’
Stewing
!3roiier/Fryer
06’ Pork
Ham
Roast
6-8
6-8
11-13
11-12
4-6
4-6
soup
Stock/Vegetable
Scdit Pea
‘For frozen, add2to 3 hour’s.
343
13-1!5
Page 14
and
Q. Why does my oven automatically cut off after the
AUTO qmhewhen using Auto Cook Control Code 1
v+henit does not for other settings?
A. when using Code 1,there is no second phase of
minutes counting down, All the cooking is com-
pleted in the first phase or AUTO.
Q. if my food is not completely cooked after using
the suggested
skwld i do?
A. l-hick starchy or dense foods may require some
adddionai time cooking.Use TIME COOK and
Power Level 10for a few minutes until completion.
Q. DcI a!.! fresh or frozen vege!abks require a
standing period after cooking with AUTO COOK?
A. Most vegetables are cooked to a crisp state dur-
ing Auto Cook, just as in regular microwaving.
Therefore, it is recommended that you let the vegetables stand for up to 5 minutes depending on size
and density of pieces. This standing time also enhances the overall flavor and appearance of most
vegetables.
Q. What if I don’t fully cover the dish in Auto
cook?
A. Oven senses steam too quickly which shortens
the cooking time thus leaving undercooked dish.
Recover tightly and reset Auto Cook.
Q. !30 the shapes and sizes of food make a differ-
ence when using Auto Cook?
A. Yes, in some cases, larger pieces will require additional Time Cooking. Be sure to check suggested
arrangement of pieces in the dish, since proper ar-
rangement is often a successful tip in regular micro-
waving.
Q. Should 1 use Auto Cook to cook pudding or
sauces?
A. Most pudding and sauce recipes require stirring
many times during cooking; therefore, Time Cook is
recommended since you should not open the door
during the AUTO phase of cooking without affecting end cooking results.
Q. My scallopedpo@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 usingAuto Cook. Why didn’t this work?
A. Food must have some moisture in order to create
steam whichhelps the auto sensor function.
Extremely dry foods such as chow mein noodles,
potato chips and other such foods do not have
enough moisture.
(2. May I use Auto Cook when 1am cooking many
foods in more than me dish or casserole?
A. No, because of different food densities, attention
needed during cooking, and food amounts, it is best
to use TIME COOK when cooking many foods.
Q. Why was my roast not fully cooked even though
the temperature on the readou~ was correct and
AutoRoastcompleted?
A. When cooking with Auto Roast, the temperature
probe must be inserted properly as fully described
in the Cookbook, After turning meat over or rotating, the probe should be checked to make sure it
hasn’t slipped or changed position,
Q. Last !ime I used Auto Roast ilremoved the roast
from the oven to turn it over. When ! replaced roast
in ovum and reconnected the meat probe, AUTO
reappeared, Why?
A. The oven and roast may have cooled to below
80°, or probe may have been repositioned. Continue roasting and numbers will soon reappear.
Q. Are there any particular trivets that work better
than others?
A. Yes, flat glass trivets such as lids or dish covers
give more even cooking results than plastic trivets.
Also, ceramic ridge-bottomed roasting dishes work
well. Plastic trivets require meat to be turned over
more frequently because the grid design and legs
allow the bottom of the meat to stay cooler as it
cooks, than glass trivets do.
Q. Why doesn’t the mast continue cooking during
the standing o?holding time?
A. The oven automatically reaches finished temper-
ature and then decreases to a lower power level to
prevent overcooking, Thus an even temperature is
maintained,
Page 15
to
Cook CodeTMis a short-cut control for entering time
and the Power Level on your microwave oven. Be
sure to check your Cookbook for specific codes for
specific recipes.
To understand the Cook Code control, it is important to know what the numbers mean and what the
sequence is. The first and second numbers, if setting a 3 digit Cook Code, indicate the amount of
time you desire; the last control entry number is always the Power Level. For example, 125 means 12
minutes at Power Level 5. NOTE: Your oven can
only be programmed to 99 minutes when using thecounting 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 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 importantadvantages 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
Step 4: TOUChSTART. “Def Time
Left” shows and tilme counts down
on display. When cycle is completed,
signals and automaticallyshuts
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 adjustthe timeac-
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-packagedfrozendinners
can be defrosted and microwave
cooked.
@Check your Cookbook for other
defrosting tips.
Q. “WhenI enter the fourth digit using Cook Code control,nothing
happens. What went wrong?
A. The oven will take only 2 or 3
numbers.If more are pressed,
oven does not respond. Touch
Clear/Off and begin again.
~. Can I select a Power Level other
than automatic Power Level 3 for
defrosting?
A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefree defrosting,Power Level 3 is suggested. Check the chart in the
Cookbook for specific times and
Power Levels,
Page 16
1
I!!!?!_
~~+~=
HowtoCook
,.
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 learnto 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-outpanelshows:0 and
Power 10.
f~a~hes.
“EnterCook 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
eggsandhot dogsmustbe
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”flasheson the display
panel. Enter the desired number.
Q. Can I interrupt my Time Cook
function to check the food?
A. Yes, To resume cooking, simply
close the door and touch START.
NOTE: Microwave power will not
come on until you are ready. You
must touch START for cooking to
begin.
Q. I touched the number pads and
selected my power level. When I
touched START, however, my oven
didn’t come on. Why not?
A. The TIME COOK pad *must be
touched before setting the number
pads or else your oven will not begin cooking.
Page 17
=~.~?=T+?*23.m~~~=-+pT.-
-..—....
—-—..—
;=:A--=;----
~.~+=*L=L*>~
For many foods, internal temperature is the best
test of doneness.
Roasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
accurately to a serving temperature you desire is
simpie and easy.
TEMP COOK takes the guesswork out of cooking
because the oven shuts off automatically when the
food is done.
T-Tie
The temperature probe is a food thermometer that
Step 1: Insert temperature probe
as directed in Cookbook and attach probe securely in oven wall.
Close the door.
z: Touch TEMP COOK. The
display panel shows F and Power
10. “Enter Temp” flashes.
Step 3: Touch 1, 3, 0 for 130°,
“Temp”, 130 F and Power 10 show
on display.
Q. After ! followed the steps and
touched START, “ERROR” flashed
in thedisplayanda 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/OFFpad
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
than80°,displaywillshow
“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 willheat 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 foodsas directedin
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~~~= -portionsof foodat differentX‘---.-
temperatures?
A. Yes. The temperatureprobe‘-=-:‘-”---
gives you the fr~edom to cook dif-~:~..~..-”~
ferent portions of food at different
temperatl~res to suit individual eat-.- T-.
ing styies, Simpiy place the probe~-.:- -. ‘-
in the food and change the tern-~. : _
perature setting as needed,
E#?!!!-
e-.
@
K
——.
-.
—
.-—
-—
.—..
.
-<’,....
Page 18
Your FiC)LD/TIMER, which operates withoutmicrowave 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/TIMERcan 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-fiveminutesof cooking
time. “CookTime”,25:00, and
Power10 appearon the dis-
play panel.
Step 7: Touch START. “Def Time
Left”, Power 3, and 15:00 counting
down show on display. As each
functionis automaticallyperformed 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
changedby touchingPOWER
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 defrostedlonger than necessary.
What happened?
A. When instructions conflict, the
oven carries out the last instruction. You may have set the oven to
Defrost for 4 minutes, Hold/Time
for 2 minutes, and then Defrost for
6 minutes. In this case, the oven
would Defrost for 6 minutes and
Hold/Time for 2 minutes,
Page 19
&27-
&&-
.SI%F
---
...
,,’---’
4
~>>
-o-
YourRangeE
...
Your range top is designed to give you the flexibility
fboiling, 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 condensationto 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.
coveringpots
@
lids, especially
high moisture
range top.
@Selecting a surface unit near the
front of the range for boiling
foods.
and pans with
when cooking
foodson 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 cooktopsurfaces 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/orcooking 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 temperaturesare 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 surfaceunit has
ggai~d, remove the utensil and the
‘:;acll’edfood.
@TO prevent certain foods from
foaming,add a tablespoonof
cooking Q!l to the water before
cooking.
@Never leave foodunattended
when you are cooking at HI or
iVIED1-iisettings. 130ilovers cause
smoking and grease spillover may
catch fire.
“f9
@When canning foods, be sure to
check manufacturer’s instructions
and recipes, Be sure canner is flatbottomed and fits securely over
center of Calrod@unit.
@~ak~ sure calrod~’
securely plugged in and seated on
ring/pan properly for even heating
results.
p[ug-in unit is
Page 20
ur
.
.
(ModelJHP75only)
nISTHE
CCIOKTOPFREE FROM DISCOLOFMT!C)NBY PROPER
MAINTENANCEIN
‘ncm!$,SINCESOILBUILD-UPIs THEONLYCAL%!%OF DlsCOLORATION.THE GENERALELE2CTRK2WARRANTYDOES
NOT COVER DISCC)LORATICINOF THE CXXHCKW, CM
SCRATCHINGOR OTHERDAMAGECALK$EDBY IMPROPER
CLEANER%
OWNER’SRESPONSIBILJTYTo KEEPTHEGLASS
ACCORDANCEWITH THESE i!NSTRLJC-
Your ceramic cooktop controls are
set the same as the range top controls described on the preceding
page. However, instead of metal
coii Calrod@’units, your cooking
surface is an embossed sunburst
pattern on a smooth ceramic top.
The heat is transferredfrom a
heating element below the surface,
through the ceramic top, to the
bottom of the cookingutensil.
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 aluminumfoil trays or
wrapped in aiuminurn foil on glass
ceramic. Foil can melt and fuse to
the unitcausingperm an,ent
damage.
@Keep bottomof utensiland
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 scratchingthe cooktop
with rings or other jewelry.
@During cooking, utensil lids coiIect condensedsteam. If condensation drips on the cooktop,
mineral deposits in the water or
food can stain the cooking surface.Liftutensillids 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 followingmaterials: 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
ceramiccooktopcan become
stained and the original white finish permanently discolored. Since
soil build-up is the only cause of
discoloration,spatters and spills
must be cleanedup 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 firstusing 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 surfacehas 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 utensiisthat do nol have smooth
bottoms,
ob-
20
#
Never use the ceramic cooktop as a cutting
board.
@
Dried boilovers can cause permanent damage t
the ceramic cooktop. Take care to clean up boIF~~+%&w,
overs promptly.
V“
if the ceramic cooktop cracks or breaks, do not
use any part of it. Call your service technician
promptly,
, ,,y~ks~~,
W3
Page 21
~Oven
Your oven k designed to giveyou the best results in
baking, broiling, and roasting when used as recomm-
ended.Before using your oven, look at the directions for setting and using all of the controls and
timer.
Light comes on automatically when door is opened
or use switch on window door to turn it on when
door is dosed.
When the shelvesare correctlyplaced on shelf supports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO RHvIOVE, lift up rear of
shelf arid pull forward with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stopIocks resting on shelf supports and push toward
rear of oven until it falis into correct position under
sheif support.
oven Timer Controis are designed to automatically
start and stop certain oven functions (TiiME BAKE
or CLEAN). Diais are timed by a special Ciock with
iight grey squares (denoting nurnerais) and hands.
(For iocation see page 8.) TO SET THIS CLOCK,
push in the center knob of Minute Timer and turn
the Ciock hands to correct time, then iet knob out.TO SET i’MiNLITETiMER, turn knob to desired minutes. (Knob must be out to set Minute Timer.) Minute Timer wiii buzz when time has finished and must
be turned off manuaiiy.
Use the Microwave Oven Ciock for easy reference
to time of day.
Eair
E-”
+-
tofor
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*-
‘-’+ndicaledin 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 cookingresuits.
Most foodscooksatisfactorily
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.
Howto setYCNJr
for TiWM2?
V~~jr Aut~rnatic Qven Timer eon.
trois your ‘~iME i3AKE feature.
When you TiiVIE BAKE, your range
canbepreset to start and stop
automatically if you are not home.
Step 1: Be sure the range Ciock
shows correct time of day :ce
Ciock controis the Oven Timers.
Start diai pointer must indicate
same time of day as on Ciock. if
you want the oven to turn on at a
iater time, set that time by pushing
in knob on Start diai and turn
pointer to time that you want oven
to start. (There’s no need to set
Start diai when starting time is the
present time of day.)
Step 2: To determine Stop time,
add the food’s cooking time to
time set on Start diai. Push in knob
on Stop diai and turn pointer to
time oven isto turn off.
Step 3: Turn Oven Set Knob@ TilvIE
BAKE. Oven “On” Light comes on
immediately even if the Start time is
iater.
Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cyciing
Light comes on even tiIough heat
is not on in the oven if a iater start
time is used. Your oven automatically turns on and off at the times
you set.
Step 5: Remove food and turn
Oven Set Knob to OFF.
---
21
Page 22
(-Ahmsee BmiM-lg ‘chat, page 26.)
.-–
—
.
S@2
f: Place the meat on the
broiler rack in the broi!er p~n. Always use the rack so fat drips into
the broiler pan.
Step 2: Position Oven Shelf as in-
dicated on Broiling Chart, page 26.
.
Step 3: Turn the Oven Set Knob
and Oven Temp Knob to BROIL.
Both Oven Indicator Lights come on
Step 4: Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. 6)uring cooking, turn the food only
once.
Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
cleaning.
B
Foil may be used to iine the
broiler pan and rack. However,
be sure to cut openings in the
foii to correspond with the slits
in the broiler rack so fat drips
into the pan below.
‘s$
For all weights of chicken, broil
with door closed.
@
Placing food closer to the top
of the oven increases smoking,
spattering,
on the meat and the possibility
of food fat catching on fire. Aiways keep rack 3-5 inches
from the broiling unit.
exteriorbrowning
(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 indicatedon
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 slightlywhile
standing after being removed
from the oven. This should be
taken into considerationwhen
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 frozenmeat
roasts without thawing.l-iowever, you must allowmore
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 successfuliywithoutthawing.
Check the packer’s label for
specific directions.
The tent-shapedfoil
.
. . ...
.- .-
.
Page 23
Oven
If done properly, it will take only a few moments to
start the self-cleaning cycie on your range. After
setting your range to self-clean, a high heat temperature removes thie soil in the oven cavity. The dirt
will then disappear by turning into an ash waste or
evaporating into an odorless and colorless vapor.
When the cycle is complete, allow your range to
COOIand enjoy combination cooking in a sparkling
OVf?i7.
clean
~~~~~: Fhmove all cookware
and food as well as heavysoil deposits from the oven. Clean spat-
ters or spills around the oven door,
rectangular flanges, and gasket.
Then close the door.
STEP3:push and ho!d Clean
Button while sliding the Latch to
CLEAN.
STEP 4: Set The Automatic
OvenTimer:
Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
—-————-—————-——
STEP 2:Turn (henSet 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 whenall stepsare 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 temperatureisK=
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
ButtonwhileslidingLatchto
OPEN. Turn Oven Set Knob toY!5-OFF.
——
Q
i.
STEP6:Turn (kmSet
(m=.
I
m
E&lEtz+
W%WJ
K
Cl. What should I do if excessive
smoking occurs during clean ing?
A. This is caused by excessive
grease and you should switch the
—
Oven Set Knob to OFF. Open win-
—:._:=,r,5
:--:CIWSand doors to rid room of
‘“=“’~%moke. Allow the oven to cool for
at /east one hour before opening
th e door. Wipe up the excess
f;rease and reset the clean cycie.
-—--- ~-...%....
..............-AT--..<---
Q. Why did the Lock Light come
on when I first set the oven for
CLEAN?
A. Lock Light glowing indicates
that oven is too hot, Turn Oven Set
Knob to OFF arid open Oven Door
to cool the internal cavity. After a
short period of time, reset controls
for cleaning.
Cl. My oven shelves have become
gray after several cleanings. Isthis
normal?
A. Yes. After many cleanings, the
shelves may lose some luster and
discolor to a deep gray color.
.---,.,,..
-..
s.—..—.
23
Q. Why do I have ash left in my
oven after cleaning?
AmSome types of soil will leave a
deposit which is ash, It can be removed with adamp sponge or cloth,
Q. Why is there still some black
soil left after cleaning?
A. You did not time the oven to
clean long enough. This deposit
will be removed in later cleanings,
Q. If my oven clock is not working
can I still self-clean myoven?
A. No, Your Automatic Oven Timer
uses the range clock to help start
and stop your self-cleaning cycle.
Page 24
i$faw%Fkw3rand Plastic CCNW,$e-
cause there is iittie heat except in
the food, or sometimes in the utensils, spills and spatters are easy to
remove. Some spatter can be removed with a paper towel, others
may require a damp cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners on oven walls.
NEVER USE A COMMERCIAL
OVEN CLEANER ON ANY PART
OF THE MICROWAVEOVEN.
SPECIALNOTE WHEN US!NG
‘N SEAR EW3$+: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.
Thesemay be removedwith
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,
TemperatureProbe.Probeis
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 microwaveoven 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
Iightiydampenedcioth.DO
NOT USE cieaning sprays or iarge
amountsof soap and water.
These can cause Droblems with
the controi mechan~sms.
oven Thermostat
The temperatureon 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 adjustmenton yourOven 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
areaOf 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.Nevercovervent
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
surfaceunitopeningin the
range top. Ciean the area beiow
the unit. Rinse all washed areas
with a damp cioth or sponge.
To repiace:
@Piace refiector pan/ringin 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/ringand into
the receptacle,
@Guide the surface unit into piace
so it fits eveniy and iocks snugiy.
NOTE: Do not attempt to ciean, ad
just, or in any way repair the piug
in receptacle. if iiquid shouid spiii- and coliect inside the receptacle,
caii your Generai Eiectric service
technician.
24
Page 25
1. Aluminumpans conduct heat quickly. For most conventional
baking light shiny finishes give best
vent overbrown ing in the time itta~es for heat to cook the center
D u I I (satin-finish)bottom surfaces of pans are reCOm-
areas.
rnended for cake pans and pie plates to be sure those areas
brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb
heat which may result in dry, crisp crusts. Reduce oven heat 25°
if lighter crusts are desired. Preheat cast iron for bakina some
foods for rapid browning ‘when food is added.
Food
Em?atd
Biscuits (M-in. thick)
Coffee cake
(See layer cake)
Corn bread or muffins
Muffins
Popovers3eep Glass or Cast Iron
Nut bread or fruit bread
Yeastbread (2 loaves)
Plain or sweet rolls
——
mmtfrihw
Shiny Cookie SheetB
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 foodAluminum Tube Pan
Cupcakes
Fr~litcake
Je!ly roli
Layer cake, coffee cake
and gingerbread
Fluted tube cake
i%mkies
Bar
Drop or sliced
OtherEkssevt
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.
increase time for large almount or size.
Move to Shelf 5 or Cfor oven meals,
25
Page 26
1. Always we broiler pan and rack that comes with youroven.It
IS designed to minimize smoking and spattering by trapping
juices in the shielded lower part of the pan.
2. Oven door should be ajar for most foods; there is a special
position on door which holds door open correctly.
3. For steaks and chops, s{ash fat evenly around outside edges
of meat. To slash, cut crosswise through outer fat surface just to
the edc?eof the meat. Use tongs to turn meat over to prevent
piercing meat and loosing juices.
4, if desired, marinate meats or chicken before broiling. Or,
brush with barbecue sauce last 5 to 10 minutes only.
$%,When arranging foGd on pan, do not let fatty edges hang over
sides, which could soil oven with fat dripping.
6. Broiler does not need tGbe preheated. However, for very thin
foods or tG increase browning, preheat if desired.
7’. Frozen Steakscan be conventionallybroiled 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
Yes5
!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
YesRare:20
Medium: 25
Well
Done: 30
-.
A
No.
—
40
Close
door
DYesI-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
nun3rush 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
Yes8
3-5Handle 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.
.-——.
BYes129Increase times 5-10
min. per side for 1%-in. thick
or home cured.
B
————
c
Ye3Well
Done: 20
Yes
Medium: 12
15-17Slash fat.
10-12
Slash fat.
Well
Done: 15
B
Yes
Medium: 20
11-13
13-15
Well
Done: 25
c
Yes6
17-20
2-4If desired, split sausages in half
lengthwise into 5
—
26
to G-in. pieces.
Page 27
4. Positionown 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 $lbs.) Defrost poultry
before roasting.
Type
%ea~
Tendercuts: rib, high quality
sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
●For boneless rolled roasts over 6-in. tl
Pou!iry
Turkey
Owen
Temp.
325°
325°
325°
325°
325°
325°
:, add 5 to 10 m
325°
325°
mmene’ss
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
ToWarm:
Well Done:
~erlb. to times giw
Well Done:
Well Done:
ApproximateF4txmstimgTimes
inMinutesper Pound
towk.63 toa$lbs.
3
24-3018-22
30-3522-25
35-45
21-2520-23
25-30
30-3528-33
35-4530-40
35-4530-40
10 reins. per lb. (any weight)
under Io=nbs.to to Is”ibss
20-3017-20
above.
28-33
24-28
ato%ubs.over5mk%
35-4030-35
’10to 15=U9S.over f5dbS%
20-25
15-20
Irrl!tem$d
Temp. ‘F
130°-1400
1500-160°
1700-185°
130°-140°
1500-160°
170°-1850
170°-1800
170°-1800
125°-1300
m thigh:
1850-190°
27
Page 28
..
e
“.
---.
.:
..
,..
.
.
.“.
-,.”-.*
1. Usemedium or heavy-weightcookingcontainers. Aluminum coi~tainers conduct heat faster
than other metals. Cast iron and coated cast iron
containers are siow to absorb heat, but generally
cook evenly at LOW or MEi31UM settings. Steel
pans may cook unevenly if not combined with other
metals. Use non-stick coated or coated rnetai containers. Flat ground pyroceram saucepans or skiilets coated on the bottom with aiurninurn cook
s8md
cereal
cornmeal, oatmeal
cocoa
coffeePercolatorHigh, At first perk, switch
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
‘amhher
Covered
Saucepan
Uncovered
Saucepan
Covered
Saucepan
Covered Skillet
Uncovered
Skillet
Covered Skillet
Uncovered
Skillet
IDirecticms and Setting
Start Cumkhtg
SO
High. Incovered pan bring
water to boil before adding
cereal,
High. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
heat to Low.
High. Cover eggs with cool
water.Coverpan,cookuntil
steaming.
Medium. Melt butter, add
eggs and cover skillet.
High. Melt butter,
High. In covered pan bring
waterto a boil.
High. Heat butter until light
golden in color.
eveniy. Giass saucepans shouid be used with the
heat-spreading trivets avaiiabie for that purpose.
2. To conserve the most cooking energy, pans
shouid be flat on the bottom, have straight sides
and tight fitting iids. Match the size of the saucepan
to the size of the surface unit. A pan that extends
more than one inch beyond the edge of the trim ring
traps heat which causes “crazing”(fine hairiine
Set&irng%0Complete
f%c$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.
Pan frying is best for thin steaks
and chops. if rare is desired,
preheat skilletbeforeadding meat,
——
1/2 cup water
Page 29
-——
—.—..—
—.—.——.———
cracks) on the porcelain and discoloration ranging
frorrI
blue to dark gray of the trim rings.
3. Frying. DO not overfill kettle with fat that may
spill over- When addingfood. Frosty foodsbubbie
vigorously.Watch
foods frying at HIGH temperatures and keep range and hood clean from accumuIated grease.
IIWedimsand 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-ngPressure
Pddings9%m.mes,
U%?mdif?s, Frc$$stings
Veg.ptames
Fresh
Frozen
Small Covered
saucepan. Use
small surface
unit
Skillet or
Griddle
Covered Large
Kettle or Pot
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Oovered
Saucepan
Jncovered
Skillet
;overed
Saucepan
Warm.Allow 10to15min.to
melt through. Stir to
smooth.
2 to 3 rein, per side,
Medium. }ieat skillet 8 to 10
mirr,Grease lightly.
Yigh. In covered kettle,
~ringsalted water to a boil,
Jncover and add pasta
sIowlyso boiling does not
3top.
+igh. Heat until first jiggle is
~eard.
-!igh. Bring just to boil,Low. Tofinish cooking.Stir frequently to prevent sticking.
-figh. Measure Wto l-in.
Materinsaucepan, Add salt
md prepared vege@ble. in
:overed saucepan bring to
>oil.
-ligh. Measure water and
;alt as above. Add frozen
]Iock of vegetable. In
:overed saucepan bring to
]oil.
-ligh. In skillet melt fat.
Cook
Meal-High,Cook uncovered
until tender. For large
amounts Ffighmaybe
needed to keep water at
rolling boil throughout entire
cooking time.
Meal-Highfor foods cooking
10min. or less. Medium for
foods over 10min.
Medium. Cook l-lb. 10to 30
more min., depending on
tenderness of vegetable,
Low,Cook according to time
on package,
Medium. Add vegetable,
Cook until desired
tenderness is reached.
—...——
-figh.Bringsalted water toa
]oil.
Warm, Cover and cook
according to time,
.—
When melting marshmallows, add
milk or water,
Thick batter takes slightly longer
time, Turnover pancakes when
bubbles rise to surface.
Use largeenough kettle to prevent
boilover, Pasta doubles in size
when cooked.
Cooker should jiggle 2 to 3 times
per minute,
Uncovered pan requires more
water and longer time,
Break up or stir
cooking.
Turnover or stir vegetable as
necessary for even browning.
asneeti~tiwhile
—
Triplesin volume after cooking,
Tme at Warm, Rice:”1cup rice and
2cups water—25 min. Grits: 1cup
grits and 4 cups water—4@ min.
29
Page 30
Your Range is cleaned two ways: manual!y and by
using the automatic self-cleaning function. This chart
describes parts of your range, cieaning materials to
use on each part, and general directions for clean-
Bake Unitand
BroilUnit
ing. 13esure to follow these directions carefully to assure maximum use of your range. NOTE: Let range
Parts cOOlbefore cieaning manually,
Do not clean the bake unit or broil unit. Any soil will burn off
when the unit is heated. NOTE:The bake unit is not hinged and
cannot be lifted to clean the oven floor. If spiliover, residue, or
ash accumulates around the bake unit, gently wipe around the
unit with warm water.
BroilerPan& Rack
ControlKnobs:Range
TopandOven
OutsideGlassFinish
Metal,including
Chrome Side Trims
and Trim StriRs
Porcelain Enamel*
Inside Oven Door:::
@Soap and Water
@Soap-Filled
Scouring Pad
@Plastic Scouring
Pad
Mild Soap and Water
Soap and Water
andWater
Soap
@ Paper Towel
@ Dry Cloth
@Soap and Water
Soap and Water
Drainfat, cool pan and rack slightly. (Do not let soiled pan and
rack stand in oven to cool). Sprinkle on detergent. Fill pan with
warm water and spread cloth or paper towel over the rack. Let
both stand for a few minutes. Wash; scour if necessary. Rinse
and dry. OPTION: The broiler pan and rack may also be cleaned
in a dishwasher.
Pull off knobs. Wash gently but do not soak, Dry and return controls to range making sure to match flat area on the knob and
shaft.
Wash all glass with cloth dampened in soapy water. Rinse and
polish with a dry cloth, If knobs on the control panel are removed, do not allow water to run down inside the surface of
glass while cleaning,
Wash,rinse,andthenpolishwith adrycloth, DO NOT USE steel
wool, abrasives, ammonia, acids, or commercial oven cleaners
which may damage the finish,
Avoid cleaning powders or harsh abrasives which may scratch
the enamel.
If acids should spill on the range while it is hot, use a dry paper
towel or cloth to wipe up right away. When the surface has
cooled, wash and rinse,
For other spills, such as fat smatterings, etc., wash with soap
and water when cooled and then rinse. Polish with a dry cloth.
On this oven, clean ONLY the door liner outside the gasket. The
door is automatically cleaned if the oven is in the self-cleaning
cycle, If spillover or spattering should occur in cooking function, wipe the door with soap and water. DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in the
rectangular flanges on the door.
Soap and Water
Soap and Water
_.#J~&.-*p~k.-=c&~~
z?zz.~.~
@Soap and Water
@Stiff-Bristled Brush
@Soap-Fi!led
Scouring Pad
~.-cr--
--5=:----....7.-=z?;’mT.m
Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water
will prolong the time between major cleanings. E3esure to rinse
thoroughly. For heavy soiling, use your self-cleaning cycle often.
Remove the Oven Vent Duct found under the right rear surface
unit. Wash in hot, soapy water and dry and replace. See positioning directions in “Care for Your Range. ”
&%@%w~T~
Clean as described below or in the dishwasher, DO NOT
CLEAN (3N THE SELF-CLEANING FUNCTiON as pans and
rings wiil discoior.
Wipe ali rings after each cooking so unnoticed spatter wiil not
“burn on” next time you cook. To remove “burned-on” spatters
use any or aii cleaning materials mentioned. Rub lightly with
scouring pad to prevent scratching of the surface.
.,
~Z&G-m.zE.m%.m-%wtiw?mG
.. -..
w.a.n*%w.F.:+$Fas~*,si?.%?:,..~4&=&=mm
~Q~F&l-
-+K~.~-*~:z--~:>’”~?””~
Page 31
Yshelves 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];ageof marinades, fruit ~uices, and ~~s~ing ma~e~ials containinga~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~.
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,
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/OFFwzs 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.
RangeToJl !$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 LigwlDoesNot W/m’!{:
o Light bulb is loose.
@ Bulb is defective.
o Switch operating oven light is broken,
FoodsAl%? Not Cool{ingProp&Wly DLM%-ilg
Baking,Roastingor 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-cleanoperation:
ovenVVon’t Latch:
Q Oven is too hot from prior use, so let cool slightly.
$j Not holding in Latch Release while moving Latch.
G Oven Set Knob not on CLEAN.
.7.
-+.H.;?.*,
.>+L+,.,+;.+-=.,.
._,,+..,.>.,
.71~~..-53-+’
~7
..3:J=!+.W
‘“‘-d
r ~Aihenusing Temp Cook function, you have entered a
temperature less than 80° or more than 799°.
- Door is opened during “AU”l_O” cycle of Automatic
Cooking function, Close door and touch START.
Door is improperly locked and latched.
Oven Set Knob is not in CLEAN position.
Oven Temp Knob is not positioned on CLEAN.
Start time/stop time dials are improperly set.
Excessive spills, spatters, and soil deposits are not
being cleaned up prior to self-cleaning.
o Range hasn’t cooled to a
c Not holding down Latch
Latch.
,-)
<
3“
\
L.
safe temperature.
Release Button while
. ,
i~~!~!~-lg
Page 33
Automatic(linkingControl 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. . tryingto 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
automaticallyset 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,
AutomaticRoasting uses the temperature probe
rather than the electronic sensor to cook meats
evenly to the desired degree of doneness. The oven
continuallymonitors 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 pages40 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 containersize with the food, cover
~ic1 d 0 n 01 ape: n clc.Io r c111ri n g 1+(JT’C) cyc I0.
a
Recipes and foods which must be cooked
uncovered, or which require constant. attention, or adding ingredients during cooking
should be microwaved by TIME COOK. For
that microwave best usiI-ICItern kmrature
foods
COOK or AUTO ‘ROAST”.
Foods requiring a
cooking cook
dry or crisp surface after
besl
with T!ME COOK.
Page 34
The benefit is a~t~nlati~~etti ng and ~ontroi of cooking,but just[i ke convention!miCrOW~Vi!lgYOU 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 containerlid. If
cookingbag 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 recipeson 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
automaticallycookedin 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
submergedin
liquid.
-..
After oven signals, rotate dish % turn a17ci stir~.
covering all ingredients vvitil liquid,
:,..
~.
::-
~,
{:
Page 35
;3;: $7:475-- -,**
$+&mlCkM3kCxxk 6Tim@—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 pepperin a circle in 2 qt. casserole. Set aside.
fl/2 teaspoon salt
1Chiii
2dFymhmX@lonions
1 egg
“1/2cup .wXJuhm’rice
. . . . . . . . . . . . . . . in small mixing bow! place rice, beans, tomatoes and chili powder.
1 Can(%5%oz.]beansMix 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
fchili powder
Auto Cm& CkK4e4Cx90kingT%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 ofsoup
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.
. . .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,
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
iPkmsor slices dvegetablesvegetables
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.
Pouchesof frozenvegetables
should be slit 1“ in center before
placing directly on oven floor. Use
Auto Cook Code 4. After oven signals, rearrange vegetable and rotate
pouch %turn.
AitemaWy,frozen vegetables in
pouches can be slit with an “X”
shaped slit and placed
in glass
container with “X” downward, Aftetccmking, pick up pouch and empty
food into dish through “X” opening.;
Page 37
Auto CXmkck$m—-l%sta‘f (Appmx. Ccmking TmfM?-t3 min.)
spinach1CCM3WM2JTime”’-’%min.)
!bsagna 2G30kirngjmm?-’%%
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
Mpreparing remaining ingredients.
pkg. [10 oz.) WXze?n. . . . .Remove paper wrapping from box. Piace unopened box into oven and
spinachmicrowave 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
iea$poon salt
teaspoon garlic powder
‘cups (-l-pt.) Smah!Curd cottage
Cheese
oz. grated mozzarella cheese
Auto Cook Code—See RecipeCooking Time—22
1 pkg. (?0 oz.) frozen . . . . . . . . . . . .
spinach
1/2 cup rice2 qt. casseroie piace rice and water. Cover. Microwave at Auto Cook
! cup Waiw’
f/4 cLlp butte?’,meltedMix weii. Cover and microwave at Auto Cook Code 2. Rotate 1/4 turn
1/4 cup finely chopped Onion
1 cup milk
3 egg, beaten
2/2 %MqN30n!3Z3!t
3 c~p @lr@&?d cheddar c#W@$e
. . . . . . . . . in iarge bowi mix together tomato sauce, tomato paste, mushrooms,
onion, oregano, basii, sa6tand gariic powder.
. . .in a 13 X 9 X 2-in. dish iayer weii drained iasagna noodies, 1 cup
cottage cheese, 1/2 pkg. spinach and 1/2 of tomato sauce. Repeat.
Sprinkie mozzarella cheese over top. Cover with piastic wrap. Microwave on Auto Cook Code 2, Rotating and removing wrap when oven
signals and remaining time appears on readout.
to 25 min.)Makes 4-6 Servings
. .Place box of spinach in microwave oven and partiaiiy cooif on Auto
Cook Code 1. Remove from box and drain well. Set aside. in
Code 6. To cooked
wi~erioven signais and time remaining appears on readaut. Let stand
5 minutes covered before serving.
rice, add butter, onion, miik, egg, sait and cheese.
Page 38
Casw3n31e is a tangy
dessert or meat accompaniment.
in 12 x 8 x 2-in. dish spread 2 cans
(20 oz. ea.) drainedpineapple
chunks, 1 cup sugar and Vi cup
fiour.Coverand microwaveon
Auto CookCode 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. Arrange1 can
(10oz.) rtifrigerated biscuits around
edg~s and piac~ drinking giass,
open end up, in center. See Steps
!13accmand cheese Topped corn”
.
bread: Distribute M cup chopped
crisp fried bacon and 1tablespoon
Parmesan cheese in greased tl-iri.
round giass dish. Carefuiiy pour -:,~.,,
batter from 1 pkg. (8!h oz.) cor~~~g~~fs~~
bread mix or use batter from cQrtt:~#’++J’
bread ring page 226, over above
ingredients. See Steps abcwe for
Page 39
Auto C%mkCXde?3Cb3khg T-imi?-18 min.]Makes 1 (10-in.) Tube Cake
~ P@” @-~W~~$~~~)““““““‘ ‘ <0““‘
fudge cake mix
2 eggs
1 teaspoonvanillaextract
2/3 cup cookingoil
1-5/4 cups water
1/4 Cup finely choppedpecan!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.
cake mix (1 pkg. [9. oz.] orcrumbly. 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 nukMicrowave on Auto Cook Code 3 rotating dish 1/2 turn and removing
f teaspoon ground cinnamonplastic wrap when oven signals and remaining time appears on
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 pwpweflour . .
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.
2283
2593
2593
~Q,fJ
2412
1
R
Recipe
Basic Bread Pudding
Steamed Pudding
Streuseled Apples
Cornbread Ring
9
Steamed Brown Bread
Page No.
1
246
265
240
226
226
“AU.!WIcook
C23dt?
1
3
4
2
3
7
Page 40
@
Do notopen oven door during AUTO cycle. May
effect cooking performance. After first beeping
signal (time appears on i$eadoutfor codes except
Code 1), stir or rotate food.
@
Match the amount of the food to the size of the
container. Fi!l containers at least %full.
63
Add %-Mcup water to fresh vegetables. Stir or
turn overvegetables and meats after first beeping
signal.
@
DC) NQT lJSE PAPER PLATES withAutomatic
cooking.
@
Be sure the exterior of the cooking container
and interior of
@
Stir or rotate after oven signals and time appears
on readout.
microwave oven are dry.
“Auto
cow
code
camec?l Foihki
Room Temp. or thin (small
amounts at refrig. temp.)
Refrig. temp. or thick (large
amounts at room temp.)
Deli Foods
Entrees
Frozen
Thin (under 1“)
Thick (over l“) 10 oz.
21 oz.
Le!govers
TVDinner{10-12oz.)
Cooking:
Bacon
(4slices)
Casseroles
Precooked ingredients
Flaw meats & Poultry45-55 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,
pdat~esmaynot release enough moisture to activate sensor. Be sure potatoes are fresh not old
58“ square dish. Cover
with plastic wrap.
58“ glass square dish,
Cover with plastic
wrap.
dish. Cover withoven signals, rotate
piastic wrap.
92 qt. glass dish, Cover
with lid or plastic
wrap.
22 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 with55-60 min.Cut into pieces. Make sure liquid covers all
lid,
2 qt. glass dish with
lid,
t,
dish with
—
,,
,,
512 x 8 x 2-in. glass
dish. Cover withM turn.
plastic wrap.
https://manualmachine.com/2~t. glass dish with
lid.
1 qt. glass dish with6-9 min.
5
lid,hot dish & steam!
52 qt. glass dish with
lid.
11/2qt. gla5s dish with
31
lid.
t,
,,
3
microwave-safe dish.break up frozen center, and rotate M turn.
No cover needed,
41
,,
,,
,,
,e
12-14 min.
8 min.When oven signals, rotate %turn.
1 hr. 30 min.-Meat must be covered with liquid. When oven
1 hr. 50 min.
9 min.Follow instructions on package. Cover. When
24 min.Use 1cup rice & 2 cups water. When oven sig-
5-6 min.When oven signals, rotate %turn.
35-45 min.Make sure liquid covers all ingredients. When
10-12 min.
13 miri.Add %cup water. When oven signals, stir well.
15 min.No water needed. Start cooking stem side
14 min.Add %cup water. When oven signals, rotate
11 min.
14-16 min.
18-20 min.Add 2 tbsp. water. When oven signals, stir well.
16-18 min.Add 2 tbsp. water. When oven signals, stir well.
.11-13min.
10-12 min.
8-10 min.
8-10 min.Make a ‘1” slit in pouch, When oven signals,
10-12 min.
When oven signals, rotate %turn.
NOTE: “ThePreference Control 9 is used for
‘/2turn.
chops to increase cooking time for better
results,
signais, rearrange meat making sure it is submerged in liquid. It may be necessary to rearrange another’ time during final cooking.
nals, rotate ‘/2turn.
oven signals, rotate 1/2turn or stir.
meat. When oven signals, stir & rotate 1/2turn.
Place artichokes in dish stem side down. Add
l/qcup water, Rotate dish %
turnafter oven
signals.
down. At signal turn over.
,,
When oven signals, rotate Mturn. NOTE: Watch
,,
NOTE: The Preference Control 1 is used for
broccoli to decrease cooking time for better
results.
,t
,1
Make a 1“ slit in pouch. When oven signals,
NOTE: Watch for hot steam,
break up frozen center, and rotate %turn.
NOT’E:Watch for hot steam, NOTE: Preference
Control 1 is used for peas to decrease cooking
time for best results,
,,
Make a 1“ slit in pouch, When oven signals,
break up frozen center, and rotate % turn.
NOTE: Watch for hot steam,
.—
:f’;d dfjed--out.
41
Page 42
Your ‘new microwave cooking center is a well
desig~~edand engineered product. Before it left the
factory,
it went through rigorous tests, just to make
sure it was as defect-free as possible. And you have
a warranty to protect you against any manufac-
turing defects during the early period of your
microwave cooking center’s life.
Now you can have the same trouble-freeand
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 “GENERALELECTRIC–
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,-contactthe 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.
RHODE ISLAND
East Providence -02914
1015 Waterman Avenue
(401) 436-0300
SOUTH CAROLINA
Columbia -29602
825 Bluff Road
Box 1210
(803) 771-7880
Myrtle Beach -29577
702 Sea Board Street
Sea Board Industrial Park
(603) 826-7411
N, Charleston -29405
7325-B Associate Drive
Pepperdan lndustria! Park
(603) 552-5193
(Greenville)
Taylors -29687
25 Hampton Village
(803) 292-0630
TENNESSEE
Chattanooga -37403
613 East 1Ith Street
(615) 265-8596
Johnson City -37601
2912 Bristol Highway
(615) 282-4545
Knoxville -37919
3250 Mynatt Street, N,W,
(615) 524-7571
Memphis -38118
3770 South Perkins
(901) 363-1141
Nashville -37204
3607 Trousdale
(615) 634-2150
TEXAS
Austin -78704
2610 S. First Street
(512) 442-7893
Corpus Christi -78415
3225 Ayers Street
(512) 884-4897
Dallas -75247
8949 Diplomacy Row
P.O.
Box 47601
(214) 631-1380
El Paso -79925
7600 Boeing Drive
(915) 778-5361
(Brownsville)
Harlingen -78550
1204 North Seventh
(512) 423-1204
Houston -77207
BOX 26837
P.O.
2425 Broad Street
(713) 641-0311
Lubbock -79490
4623 Loop 289 West
P.O.
BOX 16288
(806) 793-1620
(Odessa)
Midland -79701
P.O.
BOX 6286
Midland rerminal
(915) 563-3483
San Antonio -78216
7822 Jones-Maltsberger
(512) 227-7531
UTAH
Salt Lake City -84125
2425 South 900 West
P(O. Box 30904
(801) 974-4600
VIRGINIA
Fairfsx -22037
2810 Dorr Avenue
(703) 280-2020
Norfolk -23502
4552 E. Princess Anne Dr.
(804) 857-5937
Richmond -23228
2910 Hungary Spring Rd.
(804) 268-6221
WASHINGTON
(Tri-City)
Kennewick -99336
Union Square
Suite 206
101 North Union Street
(509) 783-7403
Seattle -98166
401 Tukwila Parkway
(206) 575-2711
Spokane -99206
9624 E. Montgomery St.
(509) 926-9562
WEST VIRGINIA
(Charleston)
Huntington -25704
1217 Adams Avenue
BOX 7518
P.O.
(304) 529-,33!27
Wheeling -26003
137 North River Road
(304) 283-6511
WISCONSIN
Appleton -54911
343 W. Wisconsin Ave.
(414) 731-9514
Milwaukee -53225
11100 W. Silver Spring Rd.
(414) 462-9225
=j‘(~c}j F,aq cF#Af4G~f;.~~dreS5esand telephone
:.,if~?hone
bcok. Look in the Vi!hite Pagesunder “GENERAL ELECTRIC COMPANY” OR “ GENERAL ELECTRIC FACTORY SERVICE. ”
numbers sometimes change, And new Centers open. If the numbers change, check your
43
Page 44
.=
~!::-
.&%%=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 magnetrontube 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 fwtherhelp
warrantor:GeneralEk?ctric
k needed cmxrningWs warranty, contact:
Affairs, Genera! E%w2tricC%wnpany,Appliance Park, !M3uisvilk, KY 40225
————w.%z%%$,
II : ~
It H. --
~~~=
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Ill ,
li c&li2%--
,,~:,
~-.
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