GE JHP66G Use And Care Manual

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Page 1

UseandCareof

model

ED?66G

Featuresof

vourCookingCenter

HOWtousethemicrowave

AUIDCOOKfeature

plo

Howtousethemicrowave ~ ‘

AUTOROASTfeature -

p12

Howtousethe,microwave

AUTY)DEFROSTfeature

p14

Howtooperatethe

self-cleaningoven

p23

@qyyTG

GE NE RAL@EIECTRIC

[C)-m+!?a%

Savetimeandmoney. Beforeyoucallforservice,

usetheProblemSolver

YourDirectLinetoGeneralElectric

TheGEAnswerCentef’800.626.2000

p40

47-’Y5J-’J--J

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. .-

Page 2

Read ‘l-his Book Carefully.

It is designed to help you operate and maintain your new Cooking Center properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help. . . Call, toll free:

The GE Answer Center’M

800.626.2000 consumer information service

or ‘write: (include your phone number); Consumer Affairs General Electric Company Appliance Park Louisville, KY 40225

wme Dcw$ilm?M(XH and

serial Numbers.

You’ll find them on a label inside the upper oven on the left side.

These numbers are also on the Consumer Product Ownership Registration Card that came with your Cooking Center. Before sending in this card, please write these numbers here:

Model No. Serial No.

Use these numbers in any correspondence or service calls concerning your Cooking Center.

Be sure’ YWJb’ovenis

Registered.

It is important that we, the manufacturer, know the location of your Cooking Center should a need occur for adjustments.

Your supplier is responsible for

registering. you as the owner. Please check with your supplier to

be sure he has done so; also send in your Consumer Product Ownership Registration 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 registered. Please be certain that it is.

Write to: General Electric Company

Range Product Service Appliance Park Louisville, KY 40225

Hyoureceivedadamaged

oven.m .

immediately contact the dealer (or builder) that sold you the Cooking Center.

Save ‘TWeand Money.. .

Before‘YcN4CM forService.

Check “The Problem Solver”

(page 40). It lists minor causes of operating problems that you can correct yourself.

It could save you an unnecessary service call,

[a) Da Not Attempt to operate this oven with the door open since open door operation can result in harmful

exposure to microwave energy. It is

important not to defeat or tamper

with the safety interlocks.

(b)DONot Placeany object between

the oven front face and the door or allow soil or cleaner residueto accumulate on sealing surfaces.

(C]DONotOperatethe oven if it is

damaged. his particularly important that the oven door close properly and that there is no damage to the

(1) door (bent), (2) hinges and latches (broken or

loosened) (3) door seals and sealing sufiaces. (d) TIIe

ChferiShouldnotbe

adjusted or repaired by anyone except properly qualified service personnel.

“Qpwma!Accessories

Available at extra-cost from your GE supplier. JYW7 W5M%%5!HWX21

Features2-kwe\ venting that helps eliminate cooking vapors and odors.

Page 3

‘433a

Microwave oven

Safety instructions . . . ......... 5-7

Features of Your Oven . . . . . . . . .. 8

Touch Control Panel ....... . . ...9

Automatic Cooking .. .. ... 10,11

Automatic Roasting &

Charts ....... . ...... . . ...12. ~3

Automatic Defrost . . .......... . 14

Time Cook . ......... . ......... .16

Manual Defrost .. .. . . ......... ..l7

Temperature Cook . ........... .18

Hold/Timer . . . . . ..... . . .........19

SL!f’ba?mmking

Safety Instructions .. . . ........ 5-7

How to Use.... . ..... . . ........ .20

Cooking Chart .. ... . .......26. 27

Cclnveritional ch?rl

Safety instructions of. . . . ... . .. 5-7

Features . ...... . . . . . ........ . ....8

Oven Controls . . . .. ......... . ...8

Oven Light . . . . ..... . ......... ..2l

Oven Shelves ...... . . ....... . ..21

Minute Timer, Clock,

Automatic Oven Timer ... . ... 21

Baking . . ....... . . . ...... . . . ....2l

Broiling .... .. . . ..... . . . . . ......22

Roasting ........ . . ...... . . . . ...22

Baking Chart . . . . .... . . . . .......28

Broiling Chart . . ..... . . . . ...... .29

Roasting Chart . . . ....... . . .....30

Ci3red YourCooki17gCenter

Self-Clean Operation . .. . . . ....23

Oven Vent Duct . . . . ...... . . ....24

Care of Surface Units .... . . ....24

Lamp Replacement ... . . .......24

Oven -l_herrnostat

Adjustment ..... . ....... . . ...24

Care of Microwave Oven&

Temperature Probe ... . . .....24

Removable Oven Door .... . . ... 25

Cleaning Chart (All Parts) ... ...42

General

Before Using Your Range.... ... 2

Energy Saving Tips . . ....... . ...4

Model &.Serial Number

Location .... . . .... . . . . ..... . ..8

Automatic Cooking Recipe

Guide . . . . . ..... . .... . . . . .....3l

Meats ...... . . .... . . .....32.33

Vegetables ... . . .... . . ...34.35

Desserts .. . . . ... .. .....36.37

Automatic Cooking

Chart . .... . . . . . .... . ......38.39

The Problem Solver .. . . . .......40

Consumer Services . . . . . .......43

Warranty .... ...1..... !3ack Cover

@Ivlakesurea!l utensits used in your microwave ovenarelabeled “suitablef orrnicrowaving”. Check your Cookbook forspecitictest to determine ’’micrawaw?-safe” utensils.

@Paper towe6s,waxpaper, and plastic wrap can beu.sed tocover dishes in order to retain moisture and prevent spattering.

@Some microwaved foods require stirring, rotating, or rearranging. Check your Cookbook for specific instructions.

@Sornefoods such as unshelled eggs and hotdogs rnustbe pierced to allow steam to escape during cooking.

when Power 1s connected

tothe oven

The readout panel displays five

8’s and 18 PC)WEFion the upper

portion and all of the oven func-

tions on the lower portion. After

15seconds, all lights disappear

,and“RESET” flashes in the upper

portion. Touch the GLEAFVOFF pad and oven is ready for use.

If power is disrupted at any time, the above sequence reoccurs, and you must reset CLOCK after touching CLEAR/OFF.

Page 4

Vo, no harm is done. However, try to avoid operating the oven empty at ail times—saves energy and aiso ensures good long term iife of oven.

surfacecooking

@ lJsecooking utensiis of

medium weight aiuminurn, tightfitting 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.

e Watch foods when bringing them quickly to cooking temperatures at HIGH heat. When food

reaches cooking temperature,

reduce heat immediately to lowest s~tting that wiii keep it cooking.

@ Use residual heat with surface

cooking whenever possible. For exampie, when cooking eggs in the sheil bring water to boil, then turn to OFF position to complete the cooking.

@ Always turn surface unit OFF

before removing utensil.

@ Use correct heat for cooking

task. . . high heats to start cooking

(if time aiiows, do not use HIGH

heat to start), medium high—

quick brownings, medium—slow

frying, low

—finish cooking most quantities, simmer—double boiler heat, finish cooking, and special for smaii quantities.

@ When boiling water for tea

or coffee, heat oniy the amount

needed. it is not economical to boil a container fui! of water for oniy one or two cups.

ovenGooliirl$j

e Preheat the oven only when necessary. Most foods wiil cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator

iight, and put food in the oven

promptly after the iight goes out.

@ Always turn oven OFF before

removing food.

@ During baking, avoid frequent door openings. Keep door open as short a time as possible when

it is opened.

e For seif-cieaning oven, be sure to wipe up excess spillage before

seif-cleaning operation.

@ Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casseroie, meat

loaf, chicken or roast. Choose foods that cook at the same tem-

perature in approximately the

same time.

@ Use residual heat in oven when-

ever possible to finish cooking

casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat

to warm them,

Page 5

..:-:

!Alhen

using electrical appliances

r.,-:.r-,.

:2,+.-7.

t=%

basic safety precautions

should

be followed, including the following:

WARNING—TOreduce the risk of burns, electric shock, fire, injury to persons or exposure to excessivemicrowave energy:

a Use this appliance o171yfor its intended use as described in this manual.

= Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided

installation instructions.

@ This appliance must be c@n-

nected to a grounded, metallic, permanent wiring system, or an equipment grounding conductor shouid be run with the circuit

conductors and connected to the equipment grounding terminai or iead on the appiiance.

Don’t attempt to repair or

w’

repiace

any part of your range uniess it is specifically recommended in this book. Aii other servicing shouid be referred to a quaiified technician.

@ Before performing any service, Disconnect THE RANGE POWERSUPPLY AT

THE HOUSEHOLD DiSTRii3UTiON PANEL BY REMOViNG THE FUSE OR SWITCi+iNG OFFTHE CiRCUiT BREAi<ER.

a Do not cover or biock any openings on the appiiance.

~ Do

not use outdoors.

n Do

not operate this appiiance if it is not working properly, or if it has been damaged or dropped.

>..—

s ASwith any appiiance, ciose supervision is necessarywhen

used by chiidren.

a Da not h.%weCMdren akMw%—— chiidren shouid not be ieft aione or unattended in areawhere appiiance is in use.They shouid

never be aiiowed to sit or stand

on any part of the appiiance. @ Don’t MOWanyone to climb,

stand or hang on the door, dl%ww?ror range top. They (XX.dd damage the range and even tip it over causing severepersonal injury.

@ CAUTION: Do NOT ST(IRE ITEMS OF INTEREST To CHILDREN IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE— CHILDREN CLIMBING ON THE RANGE “1-oREACH ITEMS COULD BE seriously INJURED.

s wear proper clothing. Loose fitting or hanging garments shouid never be worn whiie using the appiiance. Fiammabie material could be ignited if brought in contact with hot heat-

ing elements and may cause severeburns.

@ Use only dry pothcMers-

moist or damp potholders on hot surfaces may resuit in burns

from steam. Do not let pot-

holders touch hot heating eiements. Do not use a towei or other bulky cloth.

@ Never use your appliance for Warwningor heating the room.

@ storage in or (m Apphwm?--

Fiarnmab!e rnateriaisshouid not be stored in an oven or near sur-

face units. @ Keep hood and grease filters clean to maintain good venting

and to avoid grease fires.

@ ‘Donot let cooking grease or other flarfimabie materials MXX1lmulate in the range or near lit.

@ Elclno!.use wak?i-’cmgy’(i?ase

fires. Ntwer pick up a framing

pan. Smother

Warningpan cm

surface unit by fcowerhigpan

completely with well

fitting M,

CCmkie

sheet CM’flat fhy. Flaming

grease outside a pan can be put

‘out

by Cxweringwith baking

sda

‘w, if avam’ck, ‘aln’wM-

pturposedry C1’wm-ka!or fclams @ Do

not touch I’m2athgek?-

ments or ihterior

surface d

oven. These surfaces may be

hot enough to burn even though

they are dark in coior. During

and after use,do not touch, or let clothing or other fiammable materiais contact surface units, areas nearby surface units or any interior area of the oven; aiiow sufficient time for cooiing,

first.

Potentialityhot surfaces inciude the cooktop and areas facing the cooktop, oven vent opening

and surfaces near the openings,

and crevices around the oven

door.

Remember: The inside surface

of the oven may be hot when the

door is opened.

@ when cooking pork foiiow

our directions exactiy and

always cook the meat to at ieast

170°, This assures that, in the

remote possibility that trichina

may be present in the meat, it

wiil be kilied and meat wiii be

safeto eat.

(continiled lJext page)

Page 6

Q Read and follow the specific ‘;PRECAU-I”!ONSTO AVOID

POSSIBLE

EXPOSURE -m

i3(cEss!vE M!CF33VVAVE

ENERGY” found on page 2.

e To reduce the risk of fire in the oven cavity:

—Do not overcook food. Careful!y attend appliance if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking.

—Remove wire twist-ties from paper or plastic bags before

placing bag in oven. —Papertowels and napkins, wax

paper. Recycled paper products can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they also ignite.

—Do not useyour microwave oven to dry newspapers.

—Do not pop popcorn in your microwave oven unless in a special microwave popcorn accessory or unless you use popcorn labeled

for use in

microwave ovens. —Do nd operafe W3eoven

while empty to avoid damage to the cwenand the danger of We.

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—”[tsavesenergy and prolongs life of the oven.

—!f materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

s Some products such as

whole eggs and sealed containers—for example, closed glassjars—may explode and shouid not be heated in this oven ,-

)

,.,~sedoor surface cleaning

instructions on page 24.

@ EkN’a’tdmtx3tWMxwtlibever”

ages in narrow necked botties; especially carbonated ones. Even if the coritainer is opened, pressure can build up. This can causethe container to burst, resuiting in injury.

@ U&X?.metal only as directed in Cookbook. Metal strips as used on meat, roasts are helpful when used as shown in Cookbook.

TV dinners may be cooked in metal trays but when using shelf they must be replaced in their box. However, when using metal in microwave oven, keep meia! at least 1-inch away from sides Ofoven.

e Caoking utensils may become hot because of heat transferred from the heated food. This is especially true if plastic wrap has been covering the top and handles of the utensil. Potholders may be needed to handle the utensil.

@ Sometimes, the oven floor can become too hot to touch. Be careful touching the floor during and after cooking.

@ Do not ‘useany thermometer in food you are microwaving unless that thermometer is designed or recommended for use in the microwave oven.

~ Remcwethe ‘temperature probe from the oven when not using it to cook with. If 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.

e Boiling eggs (in and out of shell) is not recommended for microwave cooking. Pressure can build up inside egg yolk and may cause it to burst, resulting in injury. @ ~QQ& ~~f~ ~~~~Q~@~~~~e~ “skin” such as potatoes, hot dogs or sausages,tomatoes, apples, chicken livers and other

gibiek, at7deggs (see above)

should be pierced to allow steam to escape during cooking.

o Avgjifj heating baby food in

glass jars, even without their lids; especially meat arid egg mixtures.

g~plastic Utensik5—P!astic utensils designed for microwave

cooking are very useful, but should be used carefully. Even

microwave plastic may not be as tolerant of overcooking conditions as are glass or ceramic

materials and may soften or char if subjected to short periods of overcooking. In longer exposures to overcooking, the food and utensils could ignite. For these reasons: 1) Use microwave plastics only “and use them” in strict compliance with the utensil manufacturer’s

recommendations. 2) DOnot subject empty utensils to microwaving. 3) Do not permit children to use plastic utensils without complete supervision.

“Boi!abh3’9cocking ptxdws

and tightly dosed plastic bags

should be slit, pierced or vented

as directed in Cookbook. If they

are not, plastic could burst dur-

ing or immediately after cooking,

possibly resulting in injury. Also,

plastic storage containers should

be at least partially uncovered

becausethey form a tight seal.

When cooking with containers

tightly covered with plastic wrap,

remove covering carefully and

direct steam away from hands

and face. @ ?&M?of the DOUBLE IDUTYTM

shelf accessory. To position

shelf so that it is securely

“seated,” insert into the oven

cavity above shelf sup’ports and

completely to the back oven

wall. Drop into place so that the

recessedareas are over the shelf supports. To remove shelf, lift shelf above supports and then

pull forward and out. Do not

place food on shelf unless it is securely “seated” on the supports.

o When the shelf is nol in use,

remove from the oven< ~ Do not use a microwave

browning dish 017shelf,

Page 7

-------

$ *$”%>YW+.

Led- tl~%.3 g s,

:$ Stand away from the range when Opening

Gwen Ckxx. TIM?

ho! air

CMsteam which escapes

can

Cause ibw’ns b ha-2ds9face

?wMwc$reyes. ~ ‘DcwI’theat unopened hod

Containers in the oven.

Preswre

Cxxddbuild up and the container txlt.dd i!xws~C%3wmgan

hjw’y.

Keep oven vent ducts

i~nobst~ud~d. ~

Keep oven free from grease

build UP. Q Place oven rack

in desired

position while oven is cool. if racks must be handled when hot, do not let potholder contact heating units in the oven.

pu!iing out shelf to the shelf

stop

is a convenience in lifting

heavyfoods. His also a precau-

tion against burns from touching hot surfaces of the door or oven walls.

@ When

using cooking or roasting bags in oven, follow the ,rnanufacturer’sdirections.

@ Do not useyour oven to dry newspapers. If overheated, they can catch fire.

Seif””cleaning oven: Q Do not clean door gasketr4

The door gasket is essential for a good seal. Care should be !aken not to rub, damage, or movethe gasket.

Q Do not use oven c!eaners. No commercial oven cleaner or

Oven[iner

protective coating Of

any

kind shouid be used in or

ar~~nd

any part of the oven.

~ Clean only parts listed in this Useand (Me Book.

c~’E&&?’kll%?self-cleaning the Owen, remove

broiler pan and other

utensils.

surfaceeGol’ciFlg‘mm%

Q Use il%cqxwPan Size—-This

appliance is equipped with one or more surface units of different

size.Select utensils having flat

bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the

heating element to direct contact and may result in ignition of

clothing. Proper relationship of

utensil to burner will also

improve efficiency.

@ Never !leavesurface units

unattended at high heat settings.

Boilover causes smoking and greasy spiliovers that may catch on fire.

Be sure reflector pans and

vent ducts are not covered and are in place. Their absence during cooking could damage

range parts and wiring. @ Don’t use aluminum foil to line reflector pans or anywhere

in the oven except as described

in this book. Misuse could

result in a shock, fire hazard, or damage to the range.

Q Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top service; others may break because of the sudden change in tem-

perature (See Section on “Surface Cooking” for suggestions.)

@ To minimize !burrnsJignition of flammable materials, and spill-

age;the handle of a container should be positioned so that it is turned toward the center of the

range without exte17dingover

nearby surface units.

@ ~~~’~~~~~~$~~r ~~~k

removable surface units. Don’t

put them in a dishwasher.

~~ FmAlaysturnsurface unitm

‘OFF before removing !J&?nsiL

G ~ee~ an eye or] foods being

fried at HIGH or MEDIUM HIGH heats.

@ -lb amid the possibility of a

burn or ‘ekx%’k shock, .dways be ww-km’lthat the

Controls for

all surface units are at OFT fxx&W$nan’d al! coils

am coo! before

attempting b Hi?movethe Wm. @ when flaming kxxk ‘under

the

hood, Wiwnw? fan Cm.“me

fan, if operating,

may spread

the Mm.

* FOOdSfor frying

dwdid b?24S

dry as possible. 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 deep-fat frying. Fiil-

ing the pan too full of fat can cause spillovers when food is added.

@ if a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.

@ Always heat fat slowly, and watch as it heats.

@ Use deep fat thermometer

whenever possible to prevent

over-heating fat beyond the

smoking point.

SAVETHESE

INSTRUCTIONS

Page 8

-i.

8. $?.

10.

11.

12.

13.

illoor I-land!e.Ovendoesn’t operate

unless door is securely latched. Pull handle to open. inside Door Latches. window with Metal shield. Aliovvs cooking to be viewed while keeping microwaves confined in oven. Lights Plastic Antenna Cover. Protects the antenna which distributes microwave energy into the oven. Oven Vent. oven Floor. M!CROTHERMOMETERTMtemperature

probe. Receptacle for Temperature IPmbe. DOUBLE-DUTYTMshelf. Lets you micro-

wave several foods at once. (See Safety Tips for special instructions.) When this shelf is not in use, please remove from the oven. Readout !Display and Touch Control Pads. Cooking Charts. Quick reference for Codes for many frequently prepared foods. Model and Seria! Numbers—1ocated insjde upper oven on left side.

Oven ‘9A (Clean) Knobm oven “ON” Light. Oven Temp (Clean) Knob. ‘chKwilcycling Light. Automatic (hen Timer, Clock, Minute

-rimwr.

Oven Timer (Clean) Dial. IL2M7Release Button. II&itch. Se!f-Cieaning Oven CXeanLight. Lock Light. shelf Support. Oven Shelves. Oven Frame. Door Gasket.

zJy~~&-J~, Door Liner.

Elroiler Pan and Rack. oven Light swikW”-—Daor.

storage Drawer.

@@@ @

ltll

III-NW

a)’’” _l?2!_=z3s@”-~P

P --”” ‘f

-----..

—...——————

0 .—

r-AL

Mcde!i JHP66

33.

34.

35.

36. W.

38.

39.

CahxW FWg-in Surface tUnits-CXworneIWted Rdeckw Pan/Flings Master Indicating Light for Surface Units Cx3ntrdsW Surkx+?uriit$ Huc?rew.w’ltLamp switch Surface L@ht

~$n~~gffj~~fjI#@Jqt~~~~ f~~~-J&y@~fJ~~~—..—

located under right rear unit. Rernovab!e M@taiPlates for optional ventilating Htxwi G!%xw?Fib’s

Page 9

.. ..

.. .. ...

Wi##

YourTouchContraolPanel

F#eadoutPanel. Displays ti[ne of day, time or temperature during cooking functions, power leve~ being used, cooking mode and pertinent instructions of what to do next.

Power LeveL Touch this pad before entering another power level number if you want to change from automatic Power Level 10 (HIGH) for cooking or Power Level 3 (LOW)

for defrosting. Start. Must touch this pad for oven to begin any functions. Clear/Off. When touched, it stops the oven and erases all settings except time of day. HoWi%ner. This feature uses no microwave energy while it functions as both a kitchen timer or as a holding period between defrost and time or temperature cooking. (See page 19.) 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, 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 c{ock. If you wish to reset or change time, simply repeat above process.

Nu-mher Pads. Touch these pads to enter

“T-“

i Ime,

Temperature, Power Level, Auto Cook

Digits, or Auto Roast Code.

10.

11.

12.

13.

14.

‘@

AWtQ Cook Pad. Chart helps you select appropriate Code. Using Codes for popular foods eliminates looking in Cookbook for cooking times and power levels. Auto RoastPad. Insert probe, touch this pad, and desired number pad for Code to slowcook or temperature cook meat with automatic preset program. Auto Defrost Pad. Touch this pad, then Code and food weight. Oven automatically sets Power Levels and defrosting time. (See page 14.)

Time Cook. Microwave for a preset amount

of time using automatic Power Level 10 or

change power level after setting time. (See

page 16.)

Manual Defrost. Gentle, more uniform thaw-

ing with iittle or no attention at automatic

Power Level 3, or change power level after entering time. (See page 17.) 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 18,) MINIPad, Use with number pads to enter whole minutes. For example, to enter 10:00 minutes, touch 1,(1and MIN pad.

Page 10

The AutcYCook pad may be used to

frozen foods, need additional time after steam has eliminate your need to look up cooking been sensed. For these foods, the oven determines time in the Cookbook, or guessing the amount of additional time needed, then auto-

how 6ongto set cooking time. By actu-

matically switches the oven to Time Cook for the al!y sensing the steam which escapes necessary cooking time remaining. Oven beeps as food microwaves, this feature auto- when it switches to Time Cook (AUTO on readout is

matica!!y adjusts the oven’s cooking time to various replaced by numbers indicating cooking time), and types and amounts of food.

oven door can be opened.

Because cooking containers must be covered, this

Be careful of steam when removing tight covers.

feature is best with foods which you wish to steam

When you remove cover, direct the steam away

or to retain mois~ure.

from hands and face.

After touching the Auto Cook pad, desired Code

Be sure the exterior of the cooking container and

number and Start, you will see the word AUTO on interior of microwave oven are dry.

the readout, which indicates that the sensor has

A few foods need stirring or rotating after partial

been activated to sense steam from the food. To

cooking. Check the “Automatic Cooking Guide”

prevent the escape of steam from the oven, do not

section on page 31.

open the door while the word AUTO is on the read-

A!Ways cower food containers using lids or plastic

out. If door is opened, ERROR appears. Close door and touch START immediately.

wrap. Plastic wrap should be loose over food to

Setting 1, which is designed for easy reheating of

allow for expansion. Sea! by pressing p!astlc wrap

firmuy around edges. l%u’best results, never stretch

foods, automatically turns the oven off as soon as

plastic wrap tightiy over food, or use tight-sealing

the sensor detects steam from the foods. Other

plastic lids.

Auto Cook control settings, which are for fresh or

MATCH THE AMOUNT OF FOOD TO THE SIZE ‘OFTHE CONTAINER. FILL CONTAINERS AT IL!EAST

1/2 FULL.

BE SURE ‘THE EXTERIOR OF THE COOKING CONTAINER AND INTERIOR OF

MicRowAvEOVENAREDRY’.

ALWAYS COWERFOOD CONTAINERS FOR JAW%-(3COOK.

Use microwave-safe casseroles or

bowls for entrees and vegetables. Cover with Iids that fit. Iflids are not available, use plastic wrap. Plastic wrap should be loose over food to allowforexpansion. Seal by pressing plastic wrap firmly around edges. ~.

I i——_—

———.

riotIJSe paper plates with auto-

matic cooking. Use microwave-safe

p!a!es or bawls for reheating. Cover with p!astic wrap (you can still

:!s<,Ipaper plfites with regular Time To9king, Defrosting, etc.).

Use oblong or square containers for chicken or corn on the cob. Plastic wrap covering should be loose over food to allow for expansion. Seal by pressing plastic wrap firmly around edges.

f%cmmEntrees inF%pertmardTray:

Do not remove film over tray; remove tray from box. Thick entrees may need longer time. See chart on page 38. ‘Frozen Food in Metal Tray: Remove foil, reinsert into

box and close ends.

Slit plastic pouches %-inch as

Follow control panel or Automatic

shown above. For alternate pouch

Cooking Chart settings for casse-

method see page 34. roles. Cover casserole meat and

vegetables with sauce. Cool hoi ingredients or sauces. If not, use TIME COOK.

Page 11

Place covered food in

oven. Touch Auto Cook

pad. “Enter Code” flashes

on readout.

-\’ \

—_

Touch number pad for desired code. Code 2 shows and “Start” flashes on readout. Touch START.

Word AUTO shows on

readout, indicating steam

sensor is activated. DO

NOT OPEN DOOR. MAY

AFFECT COOKING PEF4-

FORMANCE.

Beep sounds when steam is sensed and AUTO is replaced by cook time. At this point, door may be opened to check foods if desired. When done, oven beeps and stops.

NOTE: Refer to Automatic Cooking Chart on oven when door is open and also on pages 38 and 39 of this book.

Automatic cooking codes 1through 9 are designed to

Code 1, which has the least power, is used for quick give you easy automatic results with a number of reheating jobs while the longer cooking foods like foods.

stew or chili use high codes. A Cooking Chart and

Codes are arranged in lowest to highest amount of

recipes, starting on page 31give many tested uses for

power. For example, Code 1 gives least microwave

automatic cooking codes. Remembering that you can

cooking power, Code 2 gives more power than Code

adjust the power up or down by increasing or

?, Code 3 increases power over Code 2 and so on.

decreasing the Code will give you added flexibility.

ThePreferencecontrol

Another feature to give you more flexibility in Auto- tables more done than you like them, set Code 41 next matic Cooking is the preference control, which can be

time and you will get 20°/0less cooking time.

used to “fine tune” the power of Codes 2 through 9. By

Likewise, if you wish slightly more time than a code

simply adding a 1 after a Code, you can set the oven to

delivers, add a 9 after the Code. For the vegetables in

cook using 20°/0less time than the code would regu-

the exam~le above, Code 49 would ~rovide 20°/0more

larly deliver. For example, if Code 4 cooks your vege-

time for cooking th’an would the regular Code 4.

TOUCh Auto Cook Pad. “Enter CCIde”flashes on readout.

- .----

.-,,..

---

Touch number pads 4and 1 in that order. Code 4 shows and “Start” flashes on readout.

rotate dish 1/2 turn. Close door and touch START,

Page 12

AL!toimaticRoastir~g

,---

Auto Roast uses the temperature

Just as in conventional roasting, oniy ten_derroasts

probe to cook to the desired serving

should be Auto Roasted until specified internal tern-

temperature. Unlike Ternp Cook, which

peratures are reached. Less tender roasts should be

uses a single power level, Auto Roast

microwaved by time, according to the Cookbook is designed to use up to 3 power set- which comes with your oven. Complete information tings which automatically switch dur-

on preparing roasts for microwaving is in your

ing roasting, for even and tender cooking results

Cookbook.

without overcook irig.

Preparing Roasts for Auto Roasting

Placetender beef roasts on trivet in microwave safe dish. Insert probe horizontally into center meaty area not touching bone or fat. Cover with wax paper.

Poultry, pork or ham roasts need no trivet. Add M cup water to roast dish, cover with plastic wrap. (For cooking bag method, see cookbook.) Insert probe into center meaty area.

HOWto Auto Roast Bef to Mdium

1.Touch AUTO ROAST Pad. Readout flashes “Enter

Code”. Touch number pad 3.

“START” Flashes.

Touch START. Readout shobvsAUTO.

Place meat in oven with probe to the right. Insertable end of probe firmly into receptacle on oven wall.

2. At 80°, readout switches to show meat’s internal temperature.

3=Oven monitors internal temperature, automati.;al~y switching to lower power as meat’s tem;eraiure rises.

This helps prevent toughening or

:~~ercogking.

4. After temperature is reached, oven switches to HOLD for 1 hr., then shuts off. Hold prevents over-

cooking while keeping meat warm.

Page 13

@Use containers and coverings as directed at left. Place probe correctly in roast before cooking. ~ Recommended Codes are also shown inside oven on Auto F?oastChart.

Beef tenderloin roast, because of its small size, should be turned over after 90° has been reached.

BERN

Tender Roast

Rare

125°

12-14 5-1o

Medium

140°

14-16

10-15

VVelI 4 170° 17-18 30

Meatloaf

170°

30-40

5-10

(!oaf or round)

(total time)

Pork

Loin Roast 4

170°

18-20

Precooked Ham

1 115°

17-19

5-10

( (

Poultry

Whole Chicken 5

190°

13-15

(3 lb.)

Whole Turkey

190°

13-15

(UPto 12 Ibs.)

nsert probe into meatiest area of inner thigh from below end and parallel to leg.)

Turkey Breast 4

170°

13-15

nsert probe horizontally into meatiest area.)

*Recommended standing time before serving.

AutomaticSimmer(AutoRoast

Set Auto Simmer like Auto Roast, example left.

Readout shows AUTO until food is 80°, then switches to show food temperzitire until 180”.

Oven switches to HOLD at 180° until you remove food and turn off oven. If stirring is recommended, you can reset oven by retouching START. Touch CLEAR/C)FF’ after cooking.

code6)

JM.4tornmcsimmer (Auto Roast code 6)

Beef

Pot Roast’

6-8

Stew

6-8

Chili 11-13

chicken’

Stewing

11-12

Broiler/Fryer

4-6

!-lam or Pork

Roast

4-6

soup

Stock/Vegetable

3-6

–——-–– 13-“1~

Split Pea

●For frozen, add 2 to 3 hOUrS.

Page 14

cl. Yihy does my oven automatically ‘cut cmaftertl-le Au-l-cl cycle when I..Ang Auto cook crowd Cclde 1 $@”wnit Ckx2s

rwtforother settings?

A. When using Code 1, there is no second phase of minutes counting clown. All the cooking is completed in the first phase or AUTO.

Q. H my food is

notcmrnpideiy cooked after using

the suggested Auto CMok Ccmtm! Code, wha! Shwk! i do?

A. Thick starchy or dense foods may require some additional time cooking. Use TIME COOK and

Power Level 10 for a few minutes until completion

or recover and use Auto Cook Code 1.

c?.Em all fresh 0? frmxmvegetables E’equkg al

standingperiod afier cooking withAUTO CXXM? 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

inAuto

cook? A. Oven senses steam too quickly which shortens

the cooking time thus leaving undercooked dish. Recover tightly and reset Auto Cook.

IQ.Do the shapes and sizes of food make a difference when usin~ 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 arrangement is often a successful tip in regular microwaving.

c?.should I US? Auto cook b cook puumhJ or

%lwx?s? 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. R6y scalloped potatoes were

notmmpk?kdy

Cxmkwl when ! removed the dish

afterAuto cook.

What

isWrw’q?

A. If you prepared the sauce in the oven prior to combining the sauce with potatoes, there may have been too 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.

(3. Do fn?s’-i of fi%mxmlvegetables !wquiw?

water

when L.m’RgAuto (kM3k’? A. Yes. Add water as recommended on chart to the

vegetables and cover well for even, complete cooking.

Q. would my’ plastic containers with very’ tight fi$”

ting lids be appropriate for Automatic Cooking?

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. IItried to warm some chow meim noodles using

Auto cook. why didn’t this work?

A. Food must have some moisture in order to create steam which helps the auto sensor function. Extremely dry foods such as chow mein noodles, potato chips and other such foods do not have

enough moisture.

Q. May 1use Auto Cook when ! am cocking many

foods in more than one dish or casserole?

)$. 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 fu!ly cooked even though $he #temperature on the readout was correct and Auto Roast completed?

A. When cooking with Auto Roast, the temperature

probe must be inserted properly as fully described in the Cookbook.

Q, Are there any particular trhfetsthat work better

than others?

A. Yes, flat glass trivets provide more browning to the bottom of meats than plastic trivets. Also, ceramic ridge-bottomed roasting dishes generally work well. Plastic trivets may 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. When cooking by Auto Roast, why doesn’t the

roast continue cooking during the standing or holding time?

A. The oven automatically reaches finished temperature and then decreases to a lower power Ieve! to prevent overcooking. Thus an even temperature

is maintained.

Q. 1entered Auto Defrost Code 1, then the number 4 for 4 ibs. of chicken. ‘“U-wreadout flashed “Start” but when I kM.NWd start “ERROR” flashed. why?

A. You must enter 4 and O denoting 4 Ibs. Touch

CLEAR/OFF and begin again. “ERROR” will also flash if an improper weight for that particular code

has been entered.

Page 15

I ————-

The TIME COOK feature allows you to preset the cooking time.

The oven shUts off automatically. Power Level 10 is automatically set

for time cooking, but you may change this for more flexibility. See your Cookbook.

To become better acquainted with TIME COOK function, make a cup of coffee by following the steps

below.

~,p-

-1

Step f: Fill a cup 2/3 full of water and add 1 teaspoon of freeze dried coffee. Use a cup that has no metal decoration. Place cup in oven and close door.

Step 2: Touch TIME COOK. The read-out panel shows :0 and Power 10. “Enter Cook Time”

flashes.

Step 3: Select your time. Touch 1, 2, and Ofor 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.

Q. [ set my oven for the time called fcIr in the recipe but at the end of the time allowed, my dish wasn’t done. ‘What happened?

A. Since house power varies due to time Or location, many Time COOKrecipes give you a time range to prevent overcooking. Set the c)\J~r’)

for minimum time, test the

food for dcneness, and cook your

:!ish a,Ii\tle longer, if necessary.

Q. I want to cook my dish on a Power Level other than HIGH, what do I need to do?

A. To change the Power Level, touch the Power Level pad. “Enter

Power” flashes on the display panel. Enter the desired ilumber.

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 16

IIFkNJvtoDefrost

The Defrost setting is designed for even thawing necessary for large amounts of food and is one of the most importarit advantages of a microwave oven.

@ Power Level 3 is automatically

set for defrosting, but you may change this for more flexibility.

e See your Cookbook for the

complete defrosting chart.

To become better acquainted with your Defrost function, defrost frozen pork chops by following the steps below.

Step 3: Touch number pad “8” then

MINI Pad.

“Def Time”, 8:00

and

Power 3 are displayed.

Step 4: Touch START “Def Time

Left” shows and time counts down

on display. When cycle is com-

pleted,

“END” flashes, the oven signals and automatically shuts off.

Step 1: P!ace package of frozen chops in the oven and close door.

#&zA *;

Step 2: Touch DEFROST. Display reads :0 and Power 3. “Enter f3ef Time” flashes.

Step 5: Turn package over, ciose door and repeat Steps 2,3 and 4.

Step 6: When oven signals, “END” flashes and oven shuts off. Re-

move package and separate chops

to finish defrosting,

@ Foods frozen in paper or piastic can be defrosted in the package.

~ For even defrosting, many foods

need to be broken up or separated part of the way through the defrosting time.

#=-—--

/“

@ Homemade dinners can be frozen in shallow foil trays and heated

for later use. Select foods which microwave well.

@ Pre-packaged frozen dinners

can be defrosted and microwave cooked.

@ Check your Cookbook for other

defrosting tips.

Questions antiAnswers

Cl.

‘When 1press START, I hear a

dLIlt thumping noise. What is it?

A. This sound is normal. It is letting you know the oven is using a Power Level lower than HIGH.

Q. Can ! Defrost small items in a

hurry?

A, Yes, ,but they will need more

frequent attention than usual. Raise the Power Level after entering the

time by touching POWER 1.EVEL

...-.S....

.-..

and 7 or 10. Power LEwel7 cuts the

.... .-_;

time abuut in

3/2; Power Level 10

c(Its the time 10 approximately ‘~/s.

j’-.,

i.~~~jringeither, rotate or stir food

frwql,~cntiy,

Q. Can I open the door during DEFROST 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 tight for my

food? A. Cookbook times are average.

Defrosting time can vary according to the temperature in your freezer. Set your oven

far the time indicated ir~your Cookbook. If your food is still not completely thawed at the end of that time, re-set your oven agd adjust the time accordingly.

Q. 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,

Q. When I’m entering minutes with no seconds do I need to touch “0” then “O”?

A. No. Yowtouch the number pad then the fvIIN Pad which automatically enters two “00”.

“17

Page 17

——...——

—--. .......

~=~~.-..-.

....=>-:-*--*.—----~~=,

”., ,.. .=+.,.s.

;.-7:..:. ,

“’:=’”~:~~’~~:%~?:~<~~y-=

~.-

,g;>gFJ:~2.53._2@L*%&.ak,&-*,z

-..-..--:-.-.-.:..-+i->>-.

:--L?c.~-L-—----

~:_:.:--~..: .T..q.. s==z..+l=..;~2&7

!-+=

Picrowawe

OVen~mW~W~~~=*~==

.Z-.Ys25z$?@2-$g$z=sms%E:?

.1. ..d.m.kaid+w+!l

———..

._.—

CookingbyTem~perature

Fo~

many foods, internal temperature is the best

test of doneness.

TheTemperatureProbe

i?cK3sts

or poultry are cooked to your preference

The temperature probe is a food thermometer that

when ternpexature cooking. Heating or reheating

gauges the internal temperature of your food; it

foods accurately to a serving temperature you

must be used when using TEMP COOK or AUTO

desire is simple and easy.

ROAST. Follow the directions for use and insertion

TEMP COOK takes the guesswork out of cooking

on page 12.

HANDLE

because the oven shuts off automatically when the

CABLE

food is done.

SENSOR

CLIP

HowtoTempCookaRolledRoasttoMedium

Step 1: insert temperature probe as directed in Cookbook and attach probe securely in oven wall. Close the door.

~~ep 2: Touch TEMP COOK. The

display panel shows F and Power

10. “Enter Temp” flashes.

te~ 3:-~ouch 1, 3, 0 for 130°. “Te-mp”, 130 F and Power 10 show on display.

Step 4: Touch POWER LEVEL pad. “Enter Power” flashes. Touch 5 for

MEDIUM power. “Temp”, 130 F and Power 5 shows on display.

Step 5: Touch START. If internal temperature of the roast is less than 80°,

display will show

IICOOL’” 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.

@ Use a lower power level setting;

it will heat more evenly even though requiring more time. @ 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 whiie heating.

@ Cover foods as directed in

Cookbook for moisture control and

quick, even heating.

Questions andAnswers

Q. After I followed the steps and touched START, “ERROR” flashed in the display and a signal sounded. What iswrong?

“ERROR” flashes on display if

~;u set the temperature either beI~W800 or greater than 199”. The

ovQn tells you between the flash-

ing of

“ERROR” ‘what.

the in-

ccir-reelerjtry was that you set. To re-~rltw,

touch CLEAR/OFF pad

and b<!~instepb again.

Q. Are there any foods I can’t TEMP COOK?

A, Yes. Delicate butter icings, ice cream, frozen whipped toppings, e~c., soften rapidly at warm temperatures. Batters and doughs as well as frozen foods are also difficult to cook precisely with the probe. It is best to T~ME COOK these foods.

Q. Why did “PROBE” flash on the display after I touched Start?

A. “PROBE” will flash on the display if you have not securely seated the end of the probe into the receptacle in the oven wall or if you touch TEMP COOK and have forgotten to use the probe.

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, y,oumay damage the oven.

Q. Can I TEMP COOK different portions of food at different temperatures?

A. Yes. The temperature probe gives you the freedom to cook different portions of food at different temperatures to suit individual eating styles. Simply place the probe in the food and change the temperature setting as needed.

Page 18

HOLYtoUsetheHold/Timer

YOuf l-iOLDt TlMEt3, which OPGrates without microwave energy, has three timing functions.

It operates as a Minute Timer, it can be set to delay cooking or may be used as a hold setting after de-

frosting. Hold/Timer can be set up

to 99 minutes.

Step t: Touch HOLD/TIMER pad. The read-out panel shows :0. “Enter Time” flashes.

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 “HOLD” appears on display.

Step 3: Touch START. The readout display shows the time as it counts

down, and “Hold Time Left”. Siep 4: When time is up, oven

sounds. The readout flashes “END” and the timer turns off.

The HOLD/TIMER can also be

used to program “standing time”

between microwave cooking func~

tions. The time can range from o[’te second to 99 minutes and 99 seconds. A HOLD, 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 holdin’g be-

fore temperature cooking, be sure

probe is in food before pressing START.

HowtoDefrost–.

Hold/Time—TimeCook

TOhelp you become acquainted with the HOLD/TIMER feature as used with Time Cook or Temp Cook follow steps below to defrost a frozen 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 on page 12.

&ep 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.

Step2: Touch 1,5, and MINIPad for

defrosting time. Def Time, 15:00, and Power3 appear on the display panel. (Defrosting is automatically set on Power Level 3 but can be changed by touching POWER L.EVE!_ pad and the new Power Level.)

Step 3: Set standing or hold time by touching l-10LD/TIMER. “Enter T!me” and :0 appear on display.

II Step 4: Touch 1, 0, and MIN Pad to hold for ten minutes, 10:00 and “H-OLD” appear on the display.

Step 5: Touch th’e TIME COOK pad. The display shows “Enter Cook Time”, :0, and Power 10 (HIGH).

Step 6:Touch 2,5, and MIN Pad for twenty-five minutes of cooking time.

“Cook Time”, 25:00, and Power 10 appear on the display panel.

Step 7: Touch START. “Def Time Left”, Power 3, and 15:00 counting down show on display. As each function is automatically performed oven display shows entered information.

Q. What will happen if ! accidenIaljy reverse the instructions? A. If you accidentally reverse the

wquen~;e of programming instruc-

tions,

your oven automatically

rearranges your program. Defrosting always comes first, then hold, and ~henthe cooking function.

Q. Can I Defrost-Hold only on my

oven?

A. Sometimes you may want to defrost a food, hold it, and refrigerate

it to be cooked later. All you need to do is prog~am in Defrost and amount of time. Then program

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

Q. I programmed my oven f~r a specific defrosting time but it defrosted longer than necessary, What happened?

A. When instructions conflict, the oven carries out the last instruction. You may have set the oven to Defrost for 4 minutes, Hold/Time for 2 minutes, and then Defrost for 6 minutes. In this case, the oven would Defrost for 6 minutes and

room temperature only as long as

l-iolct/Time for 2 minutes.

safe. Times will vary.

.-._.$_L_r_=-.=. -

n?~v~~.--+%- ..,....>....,-_=L,.._-..-.

-.—-._—

J...... ,-.,m.

-T--..,-.>!.%-....+-4!.=-57.=47>-=

x,a-+-m....%-~~,. .

. .’ —. ...

.,e-i.r==.e--.Ti,-,,--,,W,.

.‘“-.L.

.....7:Fm2.>

Page 19

Flowtous e SurfaceUnits

YcIurrange top is designed to give you the flexibility

&?#g~~>zj?,

-2

of boiling, steaming, sauteing, browning, frying,

&~<*>>>A1

canning, or pressure cooking. It heats through the

<-2

metal coils of four Calrodfz units thus giving the cor-

rect amount of energy for each setting you choose.

HCYvvtosetcontrols

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.

Wep 1: Push in control knob.

SPECIAL NOTE: You may find foods you boil on the surface units causing condensation to gather under the upper microwave oven.

This is especially true of foods

boiled with water or naturally high in moisture.

Steam condensation will not harm your range.

However, you may

minimize condensation by:

The lowest setting is 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 direction to the heat setting you

want.

Covering pots and pans with lids, especially when cooking high moisture foods on the range top.

Selecting a surface unit at the front of the range for boiling

foods.

@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 that pans fit the

units you are using. A pan that extends more than one inch beyond the edge of the trim ring may

reach temperatures that could eventually harm cooktop surfaces

around units.

s Center pots and pans on a surface unit which closely matches the bottom of the utensil in size.

@Containers of various materials

may require different heat settings and/or cooking tilme. Check the

manufacturer’s instruction before

using.

@Special cooking equipment wiihout flat bottoms, such as the oriental wok, are not recommended and

could shorten the life of the surface unit and/or range top since high heat temperatures are required in this type cooking.

M 4A-J@?

Concwe Bollom

Rmmded Bollom

F4ight

Wrong

Right

NOT OVLF? 1,

QKeep range and ventilating hood

fre~ from grease accumulation.

QWhen cooking is almost comoleted, LISethe retained heat to finish cooking. Turn the knob to (3FF and !eave the cooking utensil in

Glace.

‘When surface unit has

LCOIed,

rgrrIovethe utensil and the

,:ooi<e(-jfg(j(j.

@To prevent certain foods from foaming, add a tablespoon of cooking oil to the water before

cooking.

@Never leave food unattended when you are cooking at HI or

MED HI settings. Bclilovers cause smoking a.nclgrease spillover may catch fire.

@When canning foods, be sure to check manufacturer’s instructions and recipes. Be sure canner is flatbottomed and fits securely over center of Calrod IIunit. @Make sure Calrod’7 plug-in unit is securely plugged in and seated on ring/pan properly for even heating results.

Page 20

Your oven is desigrwi to give you the best results in

baking, broiling, and roasting when used as recorn-

rnended. Before using your oven, look at the directions for setting and using all of the controls and timer.

$zYw’enlLight

Light comes on automatically when door is opened or use switch on window door to turn it on when door is closed.

When the shelves are correctly placed on shelf sup-

ports they are designed with stop-locks to prevent them from coming out of the oven or tilting when food is placed on them. TO REMOVE, lift up rear of

shelf and pull forward with stop-locks along top of

shelf support. TO REPLACE, insert shelf with stop-

Iocks resting on shelf supports and push toward

rear of oven until it fails into correct position under shelf support.

AutomaticOvenTimer, MinuteTimer

Oven Timer Controls are designed to automatically start and stop certain oven functions (TIME BAKE or CLEAN). Dials are timed by a special Clock with index marks (denoting numerals) and hands. (For location see page 8.) TO SET THIS CLOCK, push in the center knob of Minute Timer and turn the Clock hands to correct time, then let knob out. TO SET MINUTE TIMER, turn knob to desired minutes. (Knob must be out to set Minute Timer.) Minute Timer will buzz when time has finished and must be

turned off manually.

Use the Microwave Oven Clock for easy reference to time of day.

—

HowtosetYourRange forBaking

—

(Aim see Baking (Mart, page 28.) -

-– Step 1: Place shelf on embossed

shelf support “B” or as indicated on Baking Chart, page 28.

—..

.-.

‘i

.-’.,

Step 2. After making sure that the ~ven door

isclosed, turn the oven

Set Knob to BAKE, Oven “On”

Light comes on and remains on as

long as

oven Se! Knob ison BAKE.

Step 3: Turn Oven Temp Knob to

the temperature called for in rec-

ipe. Oven Cycling Light comes on and remains on until preset oven temperature is reached. It reappears each time oven temperature drops below preset temperature,

Most foods cook satisfactorily

without preheating. If preheating is

required, put your dish promptly in the range after Oven Cycling Light goes out.

Step 5: Place food inside the oven. Make sure at least 1“ of space is left between the cooking container

and the oven wall for pr~per heat circulation. Close the oven door,

NOTE: Avoid opening your oven door frequently. This could cause undesirable results in your baking. Only check foods at the minimum time of the recipe. Then cook longer if necessary.

Step 6: When the BAKE cycle is complete, turn off heat. When cooking food for the first time in your oven, use the time on your rec-

ipe as a guide. Be sure foods are

done before removing from oven.

HKwwto$i%3tY’W.wk%mcy?

fmrTime Bake

Your Automatic Oven Timer controls your TIME BAKE feature, When you TIME BAKE, your range can be preset to start and stop

automatically ifyou are not home. Step 1: Be sure the range Clock

shows correct time of day since Clock controls the Oven Timers. Start dial pointer must indicate same time of day as on Clock. If. you want the oven do turn on at a later time, set that time by pushing in knob on Start dial and turn pointer to time that you want oven to start. (There’s no need to set Start dial 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 dial, Push in knob on Stop dial and turn pointer to

time oven is to turn off. SWp3: Turn Oven Set Knob to TIME

BAKE. Oven “On” Light comes on immediately even if the Start time is later.

Step 4: Turn Oven Ternp Knob to temperature setting. Oven Cycling Light comes on even though heat is not on in the oven if a later 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.

Page 21

ways lj~e the rack so fat drips into the broiler Dan.

Step 2: Position Oven Shelf as indicated on Broiling Chart, page 29.

Step 3: Turn the Oven Set Knob and Oven Temp Knob to BROIL. Both Oven Indicator Lid@ 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. During 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.

64+

Foil may be used to line the broiler ban and rack. However, be sure to cut openings in the

foil to correspond with the slits

in the broiler rack so fat drips into the pan below. For all weights of chicken, broil with door closed. Placing food closer to the top of the oven increases smoking, spattering, exterior browning on the meat and the possibility of food fat catching on fire. Always keep rack 3-5 inches from the broiling unit.

HowtoSet YourRange forRoasting

{!$!s0see Roasting Chart, page 30.) Step 1: 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

meatto baste itself.

Step 2: Use shelf

position “A” or

“’a”;

or the one indicated on Roasting Chart, page 30. Place oven Shelf cm correct embossed

shelf support. For very tall roasts, remove second oven shelf.

Oven “On” Light comes on and stays on until Oven Set Knob is 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 or door.

10 325°. (The exception is small c,oultry which is roasted at 375”. )

-:,== , 4: Close the oven door and

-,>:-_7:.j

:I~rn the

Oven .Set Knob to BAKE.

Be sure meat is cooked to your satisfaction. Most meats continue to cook slightly while standing after being removed from the oven. This should be taken into consideration when

determining your cooking time.

Always use a roasting pan that fits the size of your meat. A

roast placed in a pan too small for its size will drip over the edge.

You may cook frozen meat roasts without thawing. However, you must allow more cooking time. For large roasts, add 10-25 minutes per pound.

For roasts under 5 pounds, add 10 minutes per pound.

To slow down surface browning

on turkeys, you can use a foil “tent”.

The tent-shaped foil

should be laid loosely over the

poultry so the heat can circulate

under the foil.

Most frozen poultry should be t~awed before cooking to ensure it is done evenly. Some, however, can be cooked successfully without thawing. Check the packer’s label for

specific directions.

Page 22

/f clone properly, it will take only a few moments to

While you are becoming acquainted witbytmr self-

start the self-cleaning cycle on your range. After set-

cleaning oven, we recommend 2 hours for the aver-

ting your range to self-clean, a high heat tempera-

age cleaning function, but in smw cases a hmgw

ture removes the soil in the oven cavity. Tile dirt will

cleaning time, up to 3 hours may be necessary. In

then disappear by turning into an ash waste or evap-

order to judge the degree of soil, look at the oven

orating into an odorless and colorless vapor. When

floor and walls. Light spatter and thinner spills

the cycle is complete, allow your range to cool.

would generally need only 2 hours cleaning. Heavy

greasy spills and spatter on the oven interior would

need up to 3 hours.

STEP f: $Wmmve al! ccmkware-

and food as well as heavy soil deposits from the oven. Clean spat-

ters or spills around the oven door,

rectangular flanges, and gasket. Then close the door.

——--—.——-—,

STEP 2:

-rumover-i set Knob

and Oven Temp Knob clockwise to CLEAN. The control will snap into final position when the CLEAN position is reached.

STEP’ 3: Push and hold C!ean

Button while sliding the Latch to CLEAN.

~~~~ ~: Set The Automatic

Oven Timer:

pllsh in knob on Stop (Clean) Dial and turn to the time you wish oven to stop cleaning. Add the number of hours needed for cleaning to the present time of day. Cleaning Indicator Lights come on when all steps are set properly. If you wish to clean at a later time set Start Dial to that time.

NOTE: A slight odor may be detected especially during the first few cleanings. Do not be alarmed. This is normal during the seifcleanir]g cycle.

llihen cleaning temperature is reached, Lock Light comes on ~nd door tiarmot be unlatched until Lock Light goes off.

STEP 5: When Lack Light goes

M, push and hold the Ciean Lock Button while sliding Latch to OPEN. Turn Oven Set Knob to OFF.

‘el

——

~jo iJ/~a~sh~uld I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive grease and you should switch the ‘Oven Set Knob to OFF. Open windows and doors to rid room of Smoks.

g+JJ~wj{he oven fo rj~~l for

af least one hour before opening ?h~ dcIor. Wipe up {he excess ;;r~~~,~:and reset the clean cycie.

—.—..:......,..-c-——~—,“.

-—----.=--7-- -...---—

Q. Why did the Lock Light come Q. Why do I have ash left in my

on when I first set the oven for

oven after cleaning?

CLEAN? A. Some types of soil will leave a

A. Lock Light glowing indicates

deposit which is ash. It can be rethat oven is too hot, Turn Oven Set moved with adampsponge or cloth. Knob to OFF and open Oven Door

Q. Why is there still some black to cool the internal cavity. After a

soil left after cleaning? short period of time, reset controls

A. You did not time the oven to for cleaning,

clean long enough. This deposit Q. My oven shelves have become

will be removed in later cleanings, gray after several cleanings. Is this

Q. If rny oven clock is not working

normal? can I still self-clean my oven?

A. Yes. After many cleanings, the

A. No. Your Automatic Oven Timer shelves may lose some luster and

uses the range clock to help start discolor to a deep gray color

and stop your self-cleaning cycle.

.‘.-’.-,--...,...--............

.--—.

..... -m

Page 23

i%qx?rcare and CkxwiirlgarehTlpw- imt so ycw C2xMng Center will

giveyou efficientand satishdory

Servhx.FCNOVWMese CWAWBS

CxWduuyin $%3ringjfor it b help

Z3ssu?esafeand proper maM3wwKx%

BESURE ELECT!%!(2POWERE3 OFF EEFCIRECLEANING ANY PARTOF YCIGRt2Cx3KiNG CENTER.

control Panels

Don’t use sharp-edged utensils

around the control panels.They

might damage it.

Clean the panels with a lightly dampened cloth. DO NOT USE cleaning sprays or large amounts of soap and water. These can cause problems with the control mechanisms.

Temperature Probe The probe is sturdy, but care

should be taken in handling it. Do not twist it. Avoid dropping it, Clean it as soon as possible after use. Wipe it with a sudsy cloth, then rub metal parts with a plastic scouring pad if necessary. Rinseand dry. (Or, wash the probe in an automatic

dishwasher.)

Aluminum Foil on she!ves—

Why you shouldn’t use it

DO NOT place a sheet of aluminum

foil on any shelf in either your microwaveor conventional oven. If you do, your foods may not cook properly. The oven finish may be damaged. And there may be an increase in heat on the outside surfaces of the oven.

ovenLamp

The oven lamp bulb is long-lasting.

Only a qualified service technician

should replace it.

DOUBLE DuTYT” shelf Accessory

Your sheif accessory isdesigned for use [n a microwave oven only; do not use in a conventional oven.

Do not use a browning dish with

the shelf. Clean shelf with mild soap and

water or in the dishwasher.

PKXX3Ut!OnS for IJse Of ~etal Use metal only as directed in the

Cookbook. Metal trays no more than 3/4” deep may be usedfor TV dinners, and the metal temperature probe is designed for microwave oven use.Always keepmetal at least one inch awayfrom sides of oven.

Cieaning—outside Clean the outside of your micro-

waveoven with soap and water, then rinse and dry. The outer pane of the window is glass.Wipe it clean with a damp towel, Chrome is best wiped with a damp cloth and then with a dry towel.

cleaning—inside Keep it clean and sweet-smelling.

Opening the oven door a few minutes after cooking helps air out the inside. An occasional thorough wiping with a solution of baking soda and water keepsthe interior fresh.

Spills and spatters areeasyto remove from walks,floor and antenna cover. That’s becausethere’s little heat except in the food, or sometimes in the utensil. Some spatters

wipe up with a paper towel, some

may require a damp cloth. Remove greasy spatterswith a sudsycloth, then rinse and dry.

NEVERUSE A COMPAERCBAL

OVENCLEANER ‘oh!ANY iw4FH-

OF YOURMICROWAVEOVEN. Wipe up spatters cmWeglass cm

the inside d the door daily. Wash glass,when it’s soiled, with a minimum of sudsy, warm water. Rinse thoroughly and dry.

Wipe metal and plastic parts on the inside of the door frequently. Usea damp cloth to remove all soil. DO NOT USE ABRASIVES, such as cleaning powders or steel and plastic pads.They may mar the surface.

Door Surface. When cleaning surfacesof door and oven that come together on closing the door”,use only mild, non-abrasive soaps or detergents applied with a sponge or soft cloth.

DO not remove the plastic antenna cover at the top d the oven (see page 8). You will damage the oven if you do.

Using a Brown ‘N Sear Dish? !.@

Bar Keepers Friend@Cleanser. High heat generated on the bottom of the Brown ‘N Sear Dish can causescorched appearing stains to

bakeonto the oven floor if grease is

present. These may be removed with Bar Keepers Friend@Cleanser

by SerVaasLaboratories, Inc. After using this cleaner, rinse and

dry thoroughly, following instructions on can. Do not use it on the

painted surfaces such asthe walls—

it may scratch the paint.

13arKeepers Friend@Cleanser is sold in many grocery, hardware and department stores.

Page 24

oven7wwm3s&4t

Indented Area

(Areaseen through glass control pane! after knob is removed.)

The temperature on your new Oven

has been accurately set at tt7efactory. However, if your food consistently browns too much or too little, you may make a simple adjustment behind your Oven Temp Knob. To readjust your thermostat:

~ Rotate OVEN TEMP Knob to CLEAN position and pull knob off the shaft revealing area behind knob.

= Insert the tip of a 3/16” standard

screwdriver, into the indented area directly under the notch and turn in the desired direction. Be careful not to scratch glass control panel.

~ To increase oven temperature move dial one notch counter-

clockwise. To lower oven temperature, move dial one notch clockwise. (Each notch represents approximately 150.)

~ Return knob to the range by

matching the flat area of the knob to the shaft.

@Recheck oven performance

before making an additional adjustment.

~?@--$yfa~~ ~~~~

Oven is venled through a duct located under the right rearCaIrod@ uriit. To clean duct: remove Calrod@ unit and reflector pan/ring. Lift out vent duct. in replacing, make sure the duct opening is under the opening in reflector pan. Correct positioning is important to allow moisture and vapors to be released

/ron7 oven. Never cover the hole.

CAUT!O!4: Before replacing your

‘cwEmkm’lpbulb, disconnect the

ekxmk power h’ your Cooking Center

atthemainfuseor chcuit

breaker panel. Be sureto let the lamp cover and bulb cool completely before removing or replacing them.

TOrft?rnow:

~ Take out 3 slotted screws as

shown in lamp diagram.

@Detach lamp cover and remove bulb.

To replace: @Put in a new 40-watt appliance

bulb. @Install lamp cover. Replace3

screws and tighten them, making

sure cover fits flush with oven wall. @Reconnect electric power to the

Cooking Center.

L&I?d Aluminum Foil h-n Ehcm-lg

If you wish, you may line the broiler pan with alumir~umfoil and cover the.rack with it for broiling. ALWAYS

BE SURE TO MOLD THE FOIL THOROUGHLY TO THE BROILER

RACK AND SL[T THE FOIL TO CONFORM WITH SLITS IN THE

RACK. Stopping fat and meat juices from draining into the broiler pan prevents the rack from serving its purpose and MAY LET JUICES BECOME HOT ENOUGH TO CATCH FIRE.

p~~g.~n$Urfaae unit%

Clean the area under the reflector pansoften. Built-up soil, especially grease,may catch fire. To make

cleaning easier,the plug-in surface

units are removable. To remove: @Be sure the control for the sur-

face unit is on OFF and the coils are cool before removing the Calrod@unit.

@Raisethe unit coil opposite the

receptacle. Lift about one inch abovethe trim ring and pull away from the receptacle.

~ After removing the plug-in surface unit, lift the chrome-plated

reflector pan/ring to clean under the unit.

To clean:

~ Wipe around the edges of the

surface unit opening in the range

top. Clean the area below. Rinseall

washed areaswith a damp cloth or

sponge.

To replace:

@Place reflector pan/ring in the surface unit cavity found on top of the range. Line up the reflector pan so the unit receptacle can be seen.

@Insert the terminals of the plug-in

unit through the opening in the

reflector pan/ring and into the

receptacle.

@Guide the surface unit into place so it fits evenly and locks snugly.

NOTE: Do not attempt to clean,

adjust, or in any way repair the

plug-in receptacle, If liquid should

spill and collect inside the recep-

tacle, call for service.

Removable ChK?nDcmr

TO REMOVE door, open to BROIL

position, or where you feel hinge

catch slightly. Grasp door at sides;

lift door up and away from hinges.

Page 25

1, Use medium or heavy-weight cooking coritairrers. .Alurninurn containers conduct heat faster than other metals. Cast iron and coated cast iron containers are somewhat slower to absorb heat, but

generaliy cocIk evenly at LOW or MEDIUM settings. Steel pans may COOKunevenly if not combined with other metals.

Usenon-stick coated or coated metal

containers. Flat ground pyroceram saucepans or

skillets coated on the bottom with aluminum generally cook evenly. Glass saucepans should be used with the heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans shouid be ‘flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends

!INrectiifotusand Setting

sfh3iR%txdsiflg!

-—

—.

settingtoG?mRgimm

fccmkhgi

CaMT41ments

—

C%mtairnlek’

C%remi

Cornmeal, grits, oatmeal

LOWorW~,thenadd cereal.Finishtiming accordingtopackage directions.

MED, to cook 1 or 2 min. to completely blend ingredients.

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Covered Saucepan

t+. In covered pan bring water to boil before adding cereal.

Milk boils over rapidly. Watch as boiling point approaches.

Uncovered Saucepan

HI. Stir together water or milk, cocoa ingredients. Bring just to a boil.

H1.At first perk, switch heat to LOW.

Percolate 8 to 10 min. for 8 cups, less for fewer cups.

LOW to maintain gentle but steady perk.

LOW. Cook only 3

to 4

min. for soft cooked; 15 min. for hard cooked.

Continue cooking at MED HI until whites are just-set, about 3 to 5 min.

LOW, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other

;ide. .OW. Carefully add eggs.

:ook uncovered about 5 nin. at MED Hi.

vlEQ.Add egg mixture. 2ook, stirring to desired ~oneness.

.OW. Stir occasionally ~rrdcheck for sticking.

Percolator

Eggs Cooked in shell

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered

Skillet

Uncovered Skillet

H1.Cover eggs with cool

wfiter. Cover pan, cook

until steaming.

MED H1. Melt butter, add eggs and cover skillet.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Fried sunny-side-up

Fried over easy H1.Melt butter.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. ‘When set fold in half.

HI, In covered pan bring water to a boil.

Poached

Scrambled or omelets

HI, Heat butter until light golden in color.

Fruits

Covered Saucepan

H1.In covered pan bring

fruit and water to boif.

Fresh fruit: Use %to % cup water 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,

Meat can be seasoned and floured before it is browned, if desired.

Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1to 2-in.: 1 to

2 hrs, Beef Stew: 2 to 3 hrs.

Pot roast: 2Y2to 4 hrs.

Pan fryit}g IS best for thin

steaks and chops. If rare IS

desired, preheat skillet before

addlilgmeat,

i%msy F%mh-y Braised Pot roasts of ceef, lamb or veal, pork steaks and chops

Covered Skillet

Uncoverf;d Skillet

HI. Melt fat then add meat. Switch to MED HI to brown meat. Add water or other Ilquld.

-OW.Simmeruntil fork

ender.

H6,Preheat skillet, then grease Itghtly.

hlED HI or MED, Brown znd cook to desired ~orlet7ess,turning over as leeded,

Page 26

.—-..__..-— . ....—-.......—-—.. .-.

.....-—...-.. ..-...—-——--

WF2CIF+4G!

RIGHT

t-i NOT

OVER1“

than more one inch beyoncl the edge of the trim ring

traps heat which causes “crazing” (fine hairline

cracks) on the porcelain and discoloration ranging

from blue to dark gray of the trim rings.

3. Frying. Do not overfill kettle with fat that may spi!l over when adding food. Frosty foods bubbie vigorously, Watch foods frying at HIGH temperatures and keep range and hood clean from accurnu-

la.ted grease.

!mrectioms alruf Setting

to stlart coc$knngl

H1.Melt fat. Switch to MEC HI to brown chicken.

comments

—.

For crisp dry chicken, cover only after switching to LOW for 10 min. Uncover and cook turning occasionally 10 to 20

min.

A more attention-free method

is to start and cook at MED.

FCid

Fried Chicken

Sw91h!ainer Covered

Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Covered saucepan. Use small surface unit

LOW Cover skillet and cook until tender. Uncover last few minutes

H1.In cold skillet arrange bacon slices. Cook just until starting to sizzle.

H1.Melt fat. Switch to MED to brown slowly.

i’d ED H1.Cook, turning over as needed.

Pan broiled bacon

LOW. Cover and cook until tender.

Meat may be breaded or marinated in sauce before frying.

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Add salt or other seasoning

before cooking if meat has not been smoked or otherwise

cured.

Simmered or stewed meat; chicken; cornec

beef; smoked pork; stewing beef; tongue; etc.

R%?iting Chocokk?, butter,

—

marshmallows

Hi. Cover meat with water

and cover pan or kettle.

Cook until steaming.

LOW. Cook until fork tender. (Water should

slowly boil). For very large loads medium heat may be needed.

When melting marshmallows, add milk or water.

WM. Allow 10 to 15 min. to melt through. Stir to wmooth.

—

Cook 2 to 3 min. per side.

Thick batter takes slightly

longer time. Turn over pancakes when bubbles rise to

surface.

IF%nlmi$te?sor F$’’w$cta

toast

Skillet or Griddle

ME.DH1.Heat skillet 8 to 10 min. Grease lightly.

%%3s+83 Noodles or spaghetti

Use large enough kettle to prevent boilover. Pasta doubles In size when cooked.

Covered Large Kettle

or Pot

——... Pressure

Cooker or Canner

Uncovered Saucepan

Hi. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boillng does not stop.

MED H1.Cook uncovered until tender. For large

amounts Hi may be

needed to keep water at rolling boil throughout

entire cooking time.

—— ——

MED Hl for foods cooking 10 min. or less. MED for foods over 10 min.

---.-—— ——-—

Hi. Heat until first jiggle IS heard.

Cooker should jiggle 2 to 3

times per minute.

PB%E2?SLS?C??cooking

H1.Bring just to boil.

LOW. To flnisll cooking. Stir frequently to prevent

sticking.

—.—

——..

H1.Measure VZto l-in. water In saucepan. Add salt and prepared vege!able. In covered saucepan bring to boll.

Ht. Measure water and salt as above. Add frozen block of vegetable. In covered saucepan bring to boll.

HI, In skillet melt fat.

MED, Cook l-lb. 10 to 30 more mln,, depending on

tenderness of vegetable.

Uncovered pan requires more

water and longer time.

Covered Saucepan

Covered 5alJcepan

Jncovered sklllef

-.....—

:Ovelcd :aucepan

Break up or stir as needed

while cooking.

Frozen

LOW. Cook according to time on package.

MED. Add vegetable. Cook untjl desired tenderness

IS reacl}ed.

-———-. -——.—...—.—---—.

l-urn over or stir vegetable as necessary for even browning.

WM. Cover and cook according to time

Triples ]n volume after cooking Time at WM Rice 1 cup rice and 2 cups watef —25 reins Grfts. 1 CUPgrits and 4 cups watef —40 mill

—— ——.-. .—-———-

1-{1Bring salted w:]ter to a

boll

_—-__—

—

_——-.—-—-.. —-.

——-——.—

Page 27

%. Aluminum pans conduct heat quickly. For most conventional

oven heat 25° if lighter crusts are desired. Preheat cast iron for

baking light shiny finishes generally give best results because

baking some foods for rapid browning when food is added,

they prevent overbrowning in the time it takes for heat to cook

3. Preheating the oven is not always necessary, especially for

the center areas. Dull (satin-finish) bottom surfaces of pans are

foods which cook longer than 30 or 40 minutes. For food with

reconlmended for cake pans and pie plates to be sure those

short cooking times, preheating gives best appearance and

areas brown completely.

crispness.

~. Dark or nan-shiny finishes, aiso glass and pyroceram, gener-

4. Open the oven door to check food as little as possible to

ally absorb heat which may result in dry, crisp crusts. Reduce

prevent uneven heating and to save energy

——

mu’ntq

Mfin.

.—

15-20 20-30 20-40

45-55 20-30

45-60 45-60

45-60 10-25

20-30

—

fcxmrfwaimw

shelf F%sitlkml

B, A B

A. B B

B A, B

A, B B, A

%xmn

lkmgi.

._—

400°-4750 350°-400”

400°-4500 350°

400°-4250 37s0

350°-3750 375°-4250

375°-4250 350”-375°

i%md

C,kmmen%s

E3$’siz!d BiscLllts (l/z-In.thick)

Canned refrigerated biscuits take 2-4 min. less tlrne.

Shiny Cookie Sheet Shiny Metal Pan with

Satin-f~nlsh bottom Cast Iron or Glass Shiny Metal Pan with Satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cup!

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metai Muffin Pans

Metal or Glass Loaf or

Tube Pan

Shiny Metal Pan with Satin-finish bottom Shiny Metal Panwith Satin-ffnlsh bottom

Metal or Glass”Loaf Pans

Coffee cake

Preheat pan for crisp crust.

Corn bread or muffin Gingerbread

Decrease about 5 min. for muffin mix, Or bake at 450° for 25 min., then at 350° for 10-15 min.

Muff Ins Popovers

Quick Loaf Bread ‘feast bread (2 loaves

Dark metal or glass give deepest browning. For thin rolls, Shelf B may be used. For thin rolls, Shelf B may be used.

Plaln rolls Sweet rolls

%%akes

(without shortening) Angel food Jelly roll Sponge

A B A

325°-3750 375°-4000

325°-3500

325°-3500 350°-3750

275°-3000 350°-3750 350°-3750 350°

325” -350° 350”-400”

400°-4250 375°-4000

30-55 10-15 45-60

——

45-65 20-25

2-4hrs 20-35 25-30 40-60

,25-35

10-20 6-12

7-12

Two piece pan is convenient.

Line pan with waxed paper.

Cakes

Bunclt cakes Cuocakes

A, B B

A, B B B B

Paper liners produce more moist

cr(Jsts.

Use 300° and Shelf B for small or individual cakes.

Fruit cakes

Layer Layer, Chocolate Loaf

Bar cookies from mix use same time. Use Shelf C and Increase temp. 25-50° for more browning.

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

Glass or Metal Glass Custard Cups or Casserole (set In pan of

hot water) Glass Custard Cups or Casserole

B, C

B, C B, C

B, C

F?efrlgerator Ro!led or sliced

—.F#$?its$ CMhier E$e@&ei?ts

!3aked apples Custard

A, B, C B

A B, A A, [3

B B

350°-4000 300”-350°

325”

——

400°-4250 325°-3500 4000-425(’

400” -425” 450(’

——----

325’’-400” 325’’-375” 300’1-350”

-—.————-—

30-60 30-60

50-90

45-70 15-25 45-60

40-60 12-15

Reduce temp. to 300° for large custard. Cook bread or nce pudding with custard base 80 to 90 minutes.

Puddings, Rtce and Custard

——.

Large pies use 400° and Increase time, To quickly brown meringue use 400° for 8-10 mtn.

Custard fllllngs require lower ternp,,

longer time.

Fo[l Pan on Cookie Sheet Spread to crust edges Glass or Satin-flnlsh Metal

Glass or Satin-flnlsh Metal Glass or Satin-flnlsh Metal

.———.—.——.—. .....—.

Set on Oven Shelf Glass or Me:al Glass

.—...———--———.——-——..———

Mer}rrglJe

A, B,

El,c

——————

60-90 30-60

30..75 .——

Increase time for Iargc amount or size

Page 28

BroilinqChart

~..

55.When arrar!glng food on pafi, do not let fatty edges hang over sides, which could soi! oven with fat drlpplng. & Elroller does not need to be preheated. However, forvery thin foods or to increase browning, preheat if desired. ~. Frozen SWwakS can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given In this chart 1%times per side.

6. If your range is connected to 208 Volts rare steaks may be broiled by preheating the brol! heater and positioning the oven shelf one position higher.

5. Always use broiler pan and rack that comes with your oven. It IS designed to mlnlmlze smoking and spattering by trapping

juices In the shleldecf lower part of the pan.

2?.CJvendoor should be ajar for most foods; there t-sa special position on door which holds door open correctly. Q. For steaks and chops. slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat, Use tongs to turn meat over to prevent plerclng meat and loosing juices. ~. if desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only

Cw9ntifw

43rnd/aw

Ii’hicknesis

shdf

Position

FiiKst sidle ‘rime, Min.

Si?tmnd

side?

T’ime9 Min.

‘/2

Arrange in single layer.

%-lb. (about 8 thin slices

Space evenly. Up to 8 patties take about same time.

Ground Beef, Well done

l-lb. (4 patties)

1/2to 3/d-in.thick

4-5

E3eef steaks Rare Medium

Well Done Rare

—

Medium Well Done

—

chicken

Steaks less than l-in. cook through before browning. Panfrying is

recommended.

Slash fat.

1 inch thick (1-1’hlbs.)

c c c

7 9

13 10

7 9

7-8

14-16

20-25

llh-in. thick

(2-2’/2tbs.)

Reduce times about 5-10 mln, per side for cut-up chicken, Brush each side with melted butter. Broil with skin side down first and broil with door closed.

? whole (2 to 2’/rlbs.),

split lengthwise

10-15

Ekdkek-yProducts Bread (Toast) or

Toaster Pastries

Engllsh Muffins

———.

Lobster tails (6 to a-oz. each)

Space evenly. Place English muffins cut-side-up and brush with butter, if desired.

1‘/2-2

3-4

—. —

13-16

—

2-4 sl]ces 1 pkg. (2)

2-split

c c

‘/2

—-—-———

(Do not turn over)

.—

Cut through back of shell. Spread open. Brush with melted butter

before and after half time.

.—.—.

Handle and turn very carefully. Brush with lemon butter before and

during cooking if desired. Preheat

broiler to increase browning.

2-4 El

l-lb, fillets %to %-in, thick

c 5

Increase times 5-10 min. per side for 1‘/z-in.thick or home cured.

I-In. thick B

—.—-

C B

—.

c c

D ~

_..

—

————.

Slash fat.

2 (% inch) 2 (1-~n thick) about 1 lb.

Well Done

Slash fat.

2 (1 Inch) abo~jt 10-1202

2 (llhlnch) about 1 lb

I-It) pkg (10)

10 10

—-——..———.

4-7

4=6 12-14

_—_—__—

1-2

————.--.—-

—.

If desired, spilt sausages In half lengthwise into 5 to 6-in pieces

— —--——..—— .——.—.—-—..

-. .-—-.

Page 29

i. Positiori oven shelf at B for small-size roasts (3 to 7 Ibs.) and at A for larger roasis.

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 more

accurate doneness. Control signals when food has reached set

temperature. (Do not place probe in stuff ing.)

3. Remove fat and drippings as necessary. Baste as desired.

T-y$w %leat

Tendercuts rib, high quahty slrloln tip, rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or Ioln* Pork

1010.nb or shoulder*

Ham, pre-cooked

Ham. raw ‘For boneless rolled roasts over 6-11

POu!t?y Chicken or Duck Chicken pieces

Turkey

Ch4enl

-r$i?mp.

325°

325C 325” 325”

325C

lick, add 510 10 I

325° 375°

325°

4. %N&wn$iimg4!4inrm recommended for roasts is 10 to 20 min. to allow roast to firm up and make it easier to carve. \t 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.

55.IFmxs%m@’cMM%fmcan be conventionally roasted by adding 10 to 25 min. per pound more time then given in chart for refrigerated. (10 min. per lb. for roasts under 5-lbs. ) Defrost poultry before roasting.

Rare: Medium Well Done

Rare, Medtum Well Done.

Well Done Well Done, ToWarm:

Well Done.

per lb to [Imes gl

Well Done:

Approximate Roasting mm?,

in ?dirmtes per Pound

3 to 5=nbs.

6 to e“lbs.

24-30

18-22

30-35

22-25

35-45

28-33

21-25 20-23 25-30

24-28

30-35

28-33

35-45

30-40

35-45 30-40

10 mlns per lb (any weight)

under Io=tbs.

10to 45”U3S.

20-30

17-20

1above.

3 *O 5“ibs.

over ‘?i”ibs.

35-40

30-35 35-40 10 to 15-lb$. owe?’ f5”lbs.

20-25

15-20

$Fatemal! Temp. “F

130”-140” 1500-160° 170”-185°

130”- 140[) 150J-160° 170°-185”

170°-1800 170°-180° 125°-1300

160’

185°:190° 185°-1900

thigh:

185°-190°

Page 30

AiJtomatIc Gooking Control is a fully automatic

electronic control system that lets your microwave oven do the cooking for you. The charts and recipes in this section are designed to help you make the most of this truly new feature.

Standard cooking techniques require setting the oven for a specified cooking time or a selected fin-

ished temperature.

And that means looking up

recipes in a cookbook. . trying to convert

old

recipes for microwave cooking. . .or just resorting to guesswork. This control method works on an

entirely different basis

—with a special electronic sensor that detects steam from cooking food. The oven “knows” how the food is cooking; so it can automatically set the correet cooking time and maintain the proper power level for different types and amounts of food. And it’s adjustable to suit

your individual taste.

Easy touse

Simply touch two control pads—AUTO 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 sensed

and then signals, and displays time counting down.

During AUTO, oven should not be opened, but after

oven signals, door may be opened to check foods if

desired. Check the Automatic Cooking Chart for

suggestions. Appropriate containers and coverings help assure

good cooking results. Containers should match in

FcmdsRecommended

F+wide variety of foods including meats, fish, casseroles,

-—

...-

! ,+~ _--..=j: &&. J

F;,<+f.>d.s

p:zz-F*y,-._. -

size to tbe size of the food being cooked. Coverings

pg~<i’: such as plastic wrap secured on all sidest the lid :;:..-. --that came with the container, or microwave-safe

~-~j~j~~3

plastic domes are ideal. For eXarnPks Qfcontainers ~~~~;--”

and coverings, see page 10and the following recipe @##j=<

section of this book.

&g@J;

----

,.:4-si,,-

With Preference Control, you can adjust the Automatic Cooking Feature to your individual ~asteby adding either “l” or “9” after Code number. If after trying the suggested Code, you would prefer less cooking time, simply add the number “l” after the Code and the oven automatically lessens the cooking time by 20°/0.If you wish more cooking time, add “9” after the Code to increase cooking time by 20°/0.

Automatic Roasting uses the temperature probe :- .: rather than the electronic sensor to cook meats +j_ evenly to the desired degree of doneness. The oven

-~=;-=--continually monitors the food’s internal tempera- <-=-~----, ture. Unlike ordinary Temperature Cooking, the ~--.:-:.

. -..—

oven changes power levels two or three times ~i.-..l: depending on the degree of doneness

durincj cook- ~“.{---

ing to give you the best results automatically. Meat ~~ ‘. ~

is cooked evenly, without toughening because lower ~=-.. ..

.-..-.

power levels are used as the meat temperature rises

~=.’~--+-

thus cooking meats evenly while retaining the nat-

ural juices. After cooking, the oven switches auto- ~ maticaily to Ho!d for an hour. Food stays warm ~ without overcooking.

~OQ~S ~Q~

Recommended I

—. fieclpes and foods which must be cooked

uncovered, or which require constant attention, or adding ingredients during cooking should be microwaved by TIME COOK. For foods that microwave best using temperature probe, use TEMP COOK or AUTO ROAST. Foods requiring a dry or crisp surface after cooking

COC)k best with TIME GOOK.

Page 31

For mtd and f!sh hxwes use either

Who$e chicken, chicken breasts

Chuck roasts should be placed in

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. See the chart on following page for recipes.

and pieces, or turkey parts should be placed in a microwave-safe 8-in.

square dish, 8 x 12 x 2-in. dish or

3 qt. casserole. Cover securely with plastic wrap or container lid. If cooking bag is used for whole chicken, shield breast bone with

small strip of foil.

a cooking bag with % cup water and placed in microwave-safe dish. Cut bag to fit close to the size of the roast and tie open end securely. Cut a 1-1%” slit near the tie. Use Auto Cook Code 99 which is Code 9 with the added digit 9 giving the Code 20°/0more time. (See page 31.)

——

+.= - —.

.— —.

FM fi~k?ts,whole fish or seafood pieces should be in single layer in flat pie p~ateor oblong dish to fit. Cover with plastic wrap or container ~id. Use Auto Cook Code 2 for fillets and Auto Cook Code 1 for seafood pieces.

Pork chq3s automatically cook well in 8 x 12 x 2-in. dish, covered with

plastic wrap. Add barbeque sauce or other sauce on each chop. Microwave using Auto Cook Code 6.

Spare ribs and brisket should be automatically cooked in round glass container with lid or plastic wrap. Make sure liquid covers

meat. Microwave using Auto Cook Code 9.

seIe~t

recipes that do not require adding irlgre-

dients at different stages

during cooking or

recipes that require extra attenfion, stirring g;

rotating.

Use microwave-safe containers that are appro~~rl,gtf;

in size to the food amount. lJse 3 qt.,con-

Ialners or less.

For sau~y casseroles, cover container with lid or

topped casseroles, remove cover after oven sig-

nals and add topping, then continue cooking uncovered.

Allow precooked ingredients or hat sauces to

&&:--

cool slightly before adding other ingredients,

~%.=

.-<-:::1

.: ~-%-i

% >V

Meats and vegetables should be submerged in liquid.

Page 32

Ado cook Cxxk?6 (Approx. cooking mm%-% min.)

1 b. ground cAN..Kk. . . . . . . . .. . . . In large mixing

?;2 cup dry bread Crumbs

powder, onion,

%/8teaspoon pepper

Arrange balls in

!/2 teaspoon salt

3 teaspoon chili powder 3 tablespoons dry m;nced onions 1 egg 3 tablespoofis ke?ehup

fl/2 cup reguizw rice . . . . . . . . . . .. . . .In small mixing

Makes 6 to 8 Servings

bowl, place meat, bread crumbs, pepper, salt, chi[i egg and ketchup. Mix weli and form into 12 bails. a circle in 2 qt. casserole. Set aside.

bowl place rice, beans, tomatoes and chili powder,

1 ICah {1S1/2 oz.) kidney beans Mix well and pour in center of casserole and over meatballs, Cover

{undrained)

and microwave at Auto Cook Code 64

1 can (16 oz.) tomatoes, chopped

and undrained 1 tablespoon chili powder 4 teaspoon salt

tQ~i~KERj TERIYAKI

.Auto Cook Code 4 (Approx. Cooking Time—29 min.)

Makes 4 Servings

f/4cupsoy sauce o.. . ’ .. . . . . .. .. . .

In 2-cup glass measure, place soy sauce, honey and sherry. Stir until

1/3 cup honey

blended. Add cornstarch; mix well. Microwave at HIGH (10) for 3 to

1/3 cup sherry 3-1/2 minutes, stirring every minute until thickened. Tie chicken legs

4 teaspoons cornstarch

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

il whole chicken (about 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.

ALNOICOok Code 7’(Appiwt. G@sing Time—1 hr. 15 min.)

Makes 6 Servings

1 can (10-1/2 oz.) condensed . . .

In small mixing bowl mix soup and milk; reserve 1/2 cup of the

cream of mushroom soup

mixture, Blend remaining soup mixture, rice, mushrooms and half of

fi-1/4 cups milk (1 soup can full)

the onion soup mix. Pour into 12 X 8 x 2-in. glass dish.

3/4 cup regular rice, uncooked

1 can [4 Oz.) mushrooms, stems

and pieces, drained

t pkg. (1-1/2 oz.) dry onion soup mix

1 cut up chicken {about 3 lb.) . .

Place chicken pieces on rice mixture, arranging with meatiest pieces to outside of dish. Pour reserved soup mixture over chicken and sprinkle with remaining soup mix. Cover with plastic wrap, no vent.

Microwave at Auto Cook Code 7.

Recipe

Page MO.

CIassic Ham Loaf

Basic Meat Balls

Basic K/leat!c.mf

CrUrrtb Coated Chicken

“118

Pork chops Rosado

-.-..,,,,,,,

..=.=.e.-m.

-1

—---..---.--:=.

‘Auto cook’

cex’k?

8 5

8 A

.-.

.-.-..

C)’-3

d ,J

Recipe

Chicken & Dressing Sweet l-art Franks Cheese Stuffed Meatloaf Plain Swiss Steak Chow i’vlein

Page No. —.

63 75 81

100

‘Auto cook”

C2cde?

Page 33

MW=idem large RiWes d vegeU3Wessuch as cauliflower or squash use Auto Cook Code 5. Use round or square container close to the size of vegetable. Add YZcup water. Cover wi(h lid or plastic wrap.

Frozm Vqetabim

F%3tx?s

m’ slims d Vegjetabk?s

Precooked/canned vegetables

require 1/4to 7/2cup of waler. Use appropriate size covered container. Set Auto Cook Code 5. For broccoli spears set Code 51. Dry root vegetables like carrots may need to be stirred after oven signals and time remaining appears on readout. Recover and touch START to finish cooking.

Pouches of frozen vegetables

shoIJM be slit ‘/2” in center before

placing directly on oven floor. Set

Auto Cook Code 4.

should be placed in round con-

tainer similar in size to amount

being cooked (at least half full). Microwave on Auto Cook Code 1. Stir before serving.

Alternately, frozen vegetables in pouches can be slit with an “X” shaped slit and placed in glass container with “X” downward. After cooking, pick up pouch and empty food into dish through “X” opening.

For vegetable spears, remove to

dish after signal.

Page 34

-’

VEGETABLE LASAGNA

Auto CXK3kCmk-—i%%la 1 @ppmx. CxKdfing -mne’-t3 min.)

spinach II (App$’c)x.choking Time—+ min.) Lasagna!2 [Appmx. Ccmking -rhne-25 min.)

Makes 6-8 Servings

6 lasagna noodles [1/3 pkg.) . . . . . .

.Place noodles, water and oil into a 13 X 9 X 2-in. dish. Cover with

4 cups water

plastic wrap. Microwave on Auto Cook Code 1. Allow to stand while

1 tablespoon Wegetab$eoil

preparing remaining ingredients.

1 pkg. (10 oz.] frozen chopped . . . . .Remove paper wrapping from box. Place unopened box into oven and

spinach microwave on Auto Cook Code 1. Drain well,

f can (8 oz.) tomato sauce. . . . . . . .

.In large bowl mix together tomato sauce, to’mato paste, mushrooms,

f can (6 oz.) tomato paste

onion, oregano, basil, salt and gariic powder.

1 jar (4.oz.) sliced mushrooms

(drained)

1/4 cup chopped onion

1 teaspoon leaf oregano 1 teaspoon basil 1 teaspoon salt

1/4 teaspoon gariic powder

2 cups (l-pt.) small curd cottage . . .In a 13 X 9 X 2-in. dish layer well drained lasagna noodles, 1 cup

cheese cottage cheese, 1/2 pkg. spinach and 1/2 of tomato sauce. Repeat.

8 oz. grated mozzarella cheese Sprinkle mozzarella cheese over top. Cover with plastic wrap. iVlicro-

wave on Auto Cook Code 2.

—.

-:,

___ ------- _____._..”_,—,..

-’,-=—--——”7——

,. . .. . . . . . ...-.,—,—..,.., --—--,=—

—=— - ---- .—— . —s=-., : ~

ECJg,ulant italiano

L ‘ T

-181

;f-,

;

_,~j”~}

~lJ(jfj~~~~

180

..,———,.-. .—. -— ..=_= __ ....”. =_—m.. .,,.—m-—, ,

—.=.,..”..,.,-....-.+-=-=. ,,... . ___

——

Rmipe

. ..._=

Page No.

—.—.

Cabbage !3011s Italian Style

76 ‘-

Stuffed Peppers

. ..—

....— .-——

Page 35

Pineapple C2merde is a tangy

Baked Apples automatic cook well stewed Fruit and Fruit Compoies

dessert or meat accompaniment.

in 12x8x2-in. dish spread 2 cans

(20 oz. ea.) drained pineapple chunks, 1 cup sugar and ?4cup flour, Cover and microwave on Auto Cook Code 3. When oven signals and time remaining appears on readout, remove covering and

top with mixture of 2 cups butteryflavored cracker crumbs and ‘h

cup melted butter. Do not recover.

Touch “Start” and finish cooking.

using Auto Cook Code 2. Match

number of apples to size of microwave-safe covered container (see page 190 in Microwave Guide and Cookbook). Use Auto Cook Code 2 for Baked Pears and Applesauce also.

--’.

should be stirred well before microwaving, especially if sugar isadded. Cover; use Auto Cook Code 2 and stir once or twice after oven sig-

nals and time appears on readout.

TouciI “Start” and finish cooking.

NWTopped Cakes are easyto cook

Caramel Biscuit fling: Spread U

automatically. Grease bottom and sides of microwave-safe fiuted cake container and sprinkle bottom even-

ly with ‘1/3 cup chopped nuts or coconut. Carefuily pour batter from one box (2-!ayer size) cake mix over

nuts, cover with piastic wrap. Microwave on Auto Cook Code 3, r~moving cover and rotating dish % turn aftQr oven signals and remaining timg appears on readout. Let stand j Ornin[.,jtesbefore inverting to cool.

cup melted butter and %cup brown sugar in 8-in. round giass dish, Sprinkle with cinnamon and %cup chopped nuts if desired. Arrange 1 can (10 OZ,) refrigerated biscuits around edges and place drinking giass, open end up, in center. Cover with plastic wrap. Microwave on

Auto cook Code 39. Invert onto serving plate, ietting dish stand over ring a few minutes before

removing.

IBaxm and cheese T’c$ppt?dC(=?m” bread: Distribute % cup chopped crisp fried bacon and 1tablespoon Parmesan cheese in greased 8-in. round glass dish. Carefully pour

batter from 1 pkg. (8% oz.) cornbread mix or use batter from cornbread ring recipe on page 184 in Cookbook, over above ingredients. Cover with plastic wrap. lMicrowave on Auto Cook Code 3. Let stand 5 to 10 minutes before inverting.

Page 36

-,,4 :-> :. : ,:,-+ ;’ > f-w\ [/

,.-. - .+~.~+

;! -y

J , ~- $% ,.., *[,< p-

1----

..’-. 1,.7 2

: , L..,

!< ,,, ! E,- ,. :“ ,; -+, ; ,,.-> *2+1 & i+. ~:

Xuto Coi’ii fCt2cii 3 (Approx~&ooking

Titme-ltl min.)

Makes 1 (l O-in.) Tube Cake

lpkg. (2-!aye7size] . .. . . . . . .. . .

.In large bowl place cake mix, eggs, vanilla, oil and water. Blend on

fudge cake mix

medium speed of mixer, about 2 minutes, until srnoott] and creamy.

2 eggs

t teaspoon vanilla exfract

2/3 Cup Ccmkh-lgC?il

1-1/4 cups Waier

%/4cup finely chopped pecans. . . .

.Lightly grease a 16cup plastic microwave fluted orstraight-sided ring

mold. Sprinkle chopped nuts evenly over bottom. Pour batter over nuts. Cover with plastic wrap and microwave on Auto Cook Code 3. Rotate dish 1/4 turn and remove wrap when oven signals and remaining time appears on readout. Touch “Start” and continue cooking. Let stand in

dish 5 minutes before turninq out.

*-! IZ ?72?3W {~ ~ $2 ~ . ti=U‘i

&?k’1&t7ils HB ,

(y5L;l [-g)

a-l --

Auto Ccmk Cde 3 (Appmx. cooking Thm-—l6 min.)

Makes 6 to 8 Servings

1 can (20-22 oz.) prepared . . . . . .

.In 8-in. square g!ass dish, spread pie filling.

cherry pie tilling

2 cups dry yellow or white .. . . . .

.In small bowl, mix together cake mix, butter, nuts, and cinnamon until

cake mix {1 pkg. [9. 02.] or

crumbly. .Sprinkle evenly over cherries or, in three rows so cherries

1/2 pkg. [f17.oz.]]

are visible. Cover with plastic wrap. 1/4 cup melted butter li2 cup coarsely chopped nuts

Microwave on Auto Cook Code 3.

t teaspotin ground dnnamon

w-”iE:Af~Pk.E

Llw%mE ili3wYRfk!CMJwEi’

iu.hCook Code 3 (Appmx. Cooking Time—lo min.)

Makes 1 (8-in. round) Cake

l/4cupbutter . . . . . .. o. . . . . . . . . . .

In 8-in. round dish place butter. Microwave at HIGH (10) for 1 minute

1/3 cup brown sugar (packed)

until melted. Sprinkle sugar over butter. Drain pineapple (save liquid)

1 can (8-1/4 oz.) pineapple slhws on paper towels and arrange in dish. Decorate with cherries. Place a

4 maraschino or candied

2“ diameter ~rinking glass (4” tall) open side up in center of dish. *

cherries, cut in half

3/4 cup d purpose fhdr . . . . . . . . . .

in small mixer bowl place flour, sugar, baking powder, salt, short-

1/2 cup sugar ening, egg, liquid and vanilla. Beat 3 minutes on lowest mixer speed,

1-1/2 teaspoons baking powder scraping bowl constantly first 1/2 minute. Carefully spread batter over

1/4 teaspoon salt fruit in dish. Cover with plastic wrap—no vent. Microwave on Auto 1/4 cup $Cm$d’’m-tenklg Cook Code 3.

1 egg

liquid hm pineapple (1/3 c.)

3/4 teaspoon vanilla extract

*Tip: Use a small

cheese spreads.

drinking glass like the type you buy containing

Cherry Caramel Ring Pi!!sbury Fluted Tube Cake Stewed Fruit

—.—z ,_.. - .=- ~.- .-. _. . . .. .

%cyNo.

“ALit(3cook”

186

200

190

Recipe

Page No.

Basic Bread Pudding

194

Streuseled Apples

192

Cornbread Ring

184

‘Auto cm-m”

Gfxie

3 2

1 1

-—-... ..... .5-----

. .

.._—

__. —,_r.=............,.,

. ...“. . . . . . . . ..-. -.—-.— ----- .—

.-. =..-

—.—.—-

Page 37

Be sure the exterior of the cooking container

and interior of microwave oven are dry. St!r or rotate after beeping signalr A few foods need stirring or rotating after partial

cooking. These foods are delicate cake batters, fresh root vegetables

such as carrots, and

frozen blocks of vegetables.

Do not open microwave oven door during AI.JTO

cycle. Cooking performance may be affected.

Match the amount of the food to the size of the

container. Fill containers at least

1/2 full.

@ Add l’d-%cup water to fresh vegetables. Stir or turn over vegetables and meats after first beeping signal.

Use rnicrov~ave-safeplates or casseroles, except DO NOT USE PAPER PLATES with Automatic

cooking.

C2wnm’mts

“Auto

cook” code

Approx.

-mm? 2-3 min./cup

CW-Mner

Food

Rd&W!t3i$BfaSWdF%@J26#nFbzkk3:

Cover with plastic wrapor!idtc)dish.ia-ww7J R&is

Room Temp. or thin (small amounts at refrig. temp. )

Refrig, temp. or thick (large amounts at room temp.)

Deli Foods

Microwave-safe con-

tainer matched to size

of food.

2 or more servings are considered large amounts. Cover with plastic wrap or lid.

Cover with plastic wrap or lid to dish.

4 min./cup

Microwave-safe container matched to size of food.

ErNree9 Frozen

Thin (under 1“)

Cook in own container, or for quicker cooking, in glass container. NOTE: If entree is in alum-

inum 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.

Cook in container. (see comments)

12-14 min.

4 4

Cook in container. (see comm,ents)

16-18 min.

25-35 min.

Thick (over l“) 10 oz. 21 OZ.

LWmfws

Serve or Reheat

Microwave-safe container !natched to size of food.

2-3 min./cup

17-19 min.

Remove foil top and put back in box. If dinner has cake or brownies, remove before cooking.

TV Dinner (10-12 oz.)

45Cook in container.

[see comments)

6-8 min.

12 x 8 x 2-in, glass dish lined with paper towels. Cover with plastic wrap.

Casseroles

Precooked ingredients

2 qt. casserole with lid or cover with plastic wrap.

-———

35-45 min. Make sure liquid covers all ingredients.6

45-55 min. 22-26 rein,

3aw meats & Poultry

:1’3idwn

3reasts (4)

No additional liquid needed, Note the preference control 1 is used with breasts to decrease cooking time for best results,

7 4

..—

——-.-—

----- ...

12x 8 x 2-in. glass

dish. Cover with

plastic wrap.

NOTE: Make sure

meat doesn’t touch

Severing.

;asserole ‘ieces

60-70 min. 2-4 min./piece No additional liquid needed.

Tie legs together for most even shape.

~~hOte( 3 Ibs.)

12x 8 x 2-in. glass

dish or cooking bag.

Cover with 2 pieces of

Overlapping plastic

wrap.

30-35 min.

1 hr. 30 inin, -

1 hr. 40 rein,

Add %cup water.X-JuckFmM.

upto 5 lb. )

13x 9 x 2-in. glass

jish. Put in cooking

oag and secure with

:ie, Slit bag 1“ at top

near tie,

———.—.—. .

12x 8 x 2-in, ,~idss jish, Cover with O{asf.lcwrap.

..—. --—-—--.—-—.-....—.—

20 min. Baste with butter and lemon juice.

—.———-————-.—..-

—.—--..—-----

:::,:11 ‘I;]!(:;CIt+~pks {4)

-——

14-18 min. 14-18 min.

2qt. casserole with

id.

Core apples. No water needed. Core pears. fqo water needed.

Page 38

- —.——-—---—-—.-———.——

s..~.——

—..—

“AW3

axlk”

Ryx! ‘t%ciii? C23nwwer

—.s--

%kmhqw’

-i

Casserole 7 2 qt. glass dish wi!h Make sure liquid covers all ingredients.

lid.

f+deaf!oaf(1?+lb.) 8

Glass loaf dish, Cover with piastlc wrap.

Patties {4-5)

8“ square dish. Cover with plastic wrap.

— Pc?r% Sawsaae Patties

5 8“ glass square dish. 8 min.

(V,” th~ck–4)

Cover with plastic wrap,

Chops

12 x 8 x 2-in. glass 33-38 min.

Baste with 1 tbsp. barbeque sauce per chop.

(%-l” thick)

dish. Cover with

plastic wrap.

NOTE: The Preference Control 9 is used for chops to increase cooking time for better results.

Spare Ribs

9 2 qt. glass dish, Cover 1 hr. 30 rnin.-

Meat must be covered with liquid. See page 32.

:U~ tO 3 lb.)

with lid or plastic

1 hr. 50 min.

wrap.

%Ice

nstant (Minute-n/2 cups) 2 2 qt. glass dish with 9 min. Follow instructions on package, Cover.

lid.

?aw (1

Cup)

24 min.

Use 1cup rice and 2 cups water.

%?afood ‘ieces

1 lb. Shrimp or scallops)

1 1?4 qt. glass dish with

5-6 min.

lid.

;asserole

6 2 qt. casserole with lid 35-45 min.

Make sure liquid covers all ingredients, or cover with plastic wrap.

M9hwst43EJk

.—

1%lb. round steak)

3 qt. casserole with 55-60 min.

Cut into pieces. Make sure liquid covers all lid.

meat,

~egefabies

—

‘resh

artichokes 2 2 qt. glass dish with 70-12 rein, Place artichokes in dish stem side down. Add up to 4 med.)

lid.

1/4cup water.

hrrots (? lb. sliced)

13 min.

‘Add %cup water.

cauliflower (1 med. head)

15 min.

No water needed. Start cooking stem side down.

mparagus (1 lb. cut spears)

5 12 x 8 x 2-in, glass

14 min.

Add ‘/4cup water. dish. Cover with plastic wrap.

,roccoli (1 lb. cut spears)

14 min.

IVZqt. glass dish with

\russe! Sprouts (1 lb.)

5 11 min.

lid.

otatoes’

5 1 qt. glass dish with 6-9 min.

Let stand 5 minutes after microwaving. NOTE:

lid.

Watch hot dish and steam!

5 2 qt. glass dish with 14-16 min.

lid,

rclzeri EWXk(to oz.)

roc~olj

31 l% qt. glass dish with 18-20 min.

Add 2 tbsp. water. When oven signals, stir well.

lid,

NOTE: The Preference Control 1 is used for broccoli to decrease cooking time for better results.

rUSSSl Sprouts

16-18 min. Add 2 tbsp. water. When oven signals, stir well,

xzf .Spinach

11-13 min.

ixed Vegetables

10-12 min.

?~z~~p$=J~~~ aby Lirnas 4 Lay pouch in 8-10 min.

Make a %“ slit in pouch, Stir well before

microwave-safe dish,

serving. NC)TE:Watch for hot steam.

No cover nwxfed.

O?n

8-10 min.

:35

8-10 min.

Make a Yaf’slit in pouch, Stir well before

serving, NOTE: Watch for hot steam, NOTE: Preference Control 1 is used for peas to

decrease cooking time for best results.

>j~,>~c,i-]

‘10-12min.

Make a ‘/2”slit in pouch, Stir well before serving, NOTE: Watch for hot steam,

...........“..-.—.z.“.-mrr-- ...-_.,....... ._—-e-.—J-e.. J- —.—.—-------........_-..--=-. ----

---

-.— ..-.—.-.—..

-.. --- ,...,,..T.-

Page 39

PROBLEM

IPOSSBBL.E CAUSE AND REMEDY

OVEN ‘WILL.

NOT WORK

PIIJgon range is not completely inserted in the outlet receptacle.

The circuit breaker in your house has been tripped, or a fuse has

been blown. Oven controls are not properly set. Door left in locked position after cleaning.

.—

OVEN LIGHT

Light bulb is loose.

DOES NOT WORK

Bulb is defective. Replace.

Switch operating oven light is broken. Gall for service.

FOOD DOES NOT

Oi&N THvIP Knob not set at BROIL.

BROIL PROPERLY

Door not left ajar as recommended.

Improper sheif position is being used. Check Broiling (Mart. Necessary preheating was not done. Food is being cooked on hot pan. Utensils are not suited for broiling.

Aiuminum foil used on the broil pan rack has not been fitted properly and slit as recommended.

FOOD DOES NOT ROAST

OVEN SET Knob not set on BAKE.

—

OR BAKE PROPERLY

OVEN TENIP Knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Charts. Oven shelf is not level. Wrong cookware is being used, When roasting, pan is too small. A foil tent was not used when needed to slow down browning during

roasting.

MOISTURE INSIDE AND

Be sure oven vent du;t is not covered with some material.

OUTSIDE YOUR OVEN

Be sure oven vent duct is positioned properly.

_6ALROD@SURFACE UNITS

‘Surface units are not plugged in solidly,

NOT FUNCTIONING

Reflector rings/pans are not set securely in the range top.

PROPERLY

Surface unit controls are not properly set.

OVEN W!LL NOT –

——

Automatic time diai/diais not set or not set properly. The STOP dial

SELF-C~,EA~

must be set and advanced beyond the time noted on oven clock.

The STOP dial was not advanced for long enough.

Both OVEN SET and OVEN TEMP Knobs must be at CLEAN setting,

A thick pile of spillover when cleaned leaves a heavy layer of ash in spots which could have insulated the area from further heat,

Latch not in “CLEAN” position.

——-—.

—..

—.— .

D!/Efq DOOR WON’T LATCH

Turn OVEN SET Knob to CLEAN. Glowing L~ked Light after knob

is turned indicates oven is too hot from previous use and door won’t latch, To COOIov~n, open door wide, then latch can be moved,

OVEN SET KNOB must be at CLEAN or OFF before latch can be moved,

Latch Heleaso Button not pushed when moving Latch,

. ..—...- ——.——. . ..—.———..——— -

—— —.———

——

Page 40

PRc)E3L.E@vl

R3ssif3LE! CXLJSE AND REMEDY

—— — —

—..—— .—.——

~Q~T’~fJ~ ~~~~~

L~~~~~_J,

Door not securely closed.

YET OVEN WILL NOT START

START must be touched after entering cooking selection. Another selection entered aiready in oven and CH..EAFV(3FFnot

touched to cancel it. Makesure you haveentered cooking time after touching TIME COOK. CLEAR/OFF

was touched accidentally. Reset caoking program and

touch START. Temperature probe not inserted properly or not being used during

Auto Roast or Temp Cook. Make sure you have entered desired finished temperature after

touching TEMP COOK. Make sure you entered a code number after touching AUTO (XX)K,

AUTO ROAST or AUTO DEFROST.

*’ERROR” APPEARS When using Temp Cook, a temperature iess than 80° or more than ON READOUT

199° has been entered. Door is opened during “AUTO” cycle of Auto Cook function. Close

door and touch START. Weight is incorrect for Auto Defrost code on chart. It is necessary to

reset oven.

“PROBE” APPEARS Probe has been forgotten or not seated properly in oven wall when ON READOUT using Auto Roast or Temp Cook functions.

FOODS ARE EITHER Over- cooking times may vary because of starting food temperature, food COOKED OR UNDERCOOKED

density or amount of foods in oven. Touch TIME COOK and addi-

tional cooking time for completion.

Incorrect Power Level entered, Check Cookbook for recommended Power Level or changing levels during cooking if necessary.

Dish was not rotated, turned or stirred. Some dishes require specific

instructions. Check Cookbook or recipe for these instructions. Too many dishes in oven at same time. Cooking time must be

increased when cooking more than one food item. Check Cookbook for recommendation on increasing time.

Dish not completely covered as directed during Auto Cook. Previous microwaving left humidity or moisture in oven, thus les-

sening the cooking time in Auto Cook function. Certain vegetables need a standing time after

using Auto Cook.

Check Automatic Cooking Chart. Oven door was opened during “AUTO” cycle of Auto Cook function. Probe not inserted properly into meat or dish when using Temp

Cook or Auto Roast functions, Check Cookbook or Auto-Roes: sQc-

tion of this book for specific instructions.

Check Cookbook for food placement and instructions when using

Double DutyyMShelf.

-—.—

—

——

>—.

‘!. Steam or vapor escaping from around the door.

4. DuII thumping sound while operating at power

I-icJt_lt reflection around door or outer case,

levels other than high.

.2. ~lmmlng

oven Ilght and change In blower sound

5. Some TV-17adio interference might be noticed

VIz!y

occur while operating at power levels other

while

using your microwave oven. It’s similar to tt-)e

thar! hIqjh

interference caused by other small appliances and

does not Indicate a problem with your oven.

..-. -.-..——-?—-,.,..=.-..,,

Page 41

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 spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to COOI),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.

Bake Unit and

Broil Unit

@ Soap and Water

Soap-Filled

ScouringPad

@ PlasticScouring

Pad

Broiler Pan & Rack

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.

Control Knobs: Range

Top and Oven

Mild Soap and

Water

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.

OutsideGlassFinish

Soap and Water

Metal, including Chrome Side Trims and

Trim Strips

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel WOOI,abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Soap and Water

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.

@ Paper Towel @

Dry Cloth

@Soap and Water

Porcelain Enamel*

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.

Jnside

oven Door:x

Soap and Water

Oven Gasket;’

Avoid getting ANY cleaning materials on the gasket.

——4smz

Soap and Water

Cool

before cleaning. Frequent wiping with mild soap and water will prolong the time be?we.enmajor cleanings, Be sure to rinse thoroughly. For heavy soiling, use your self-cleaning cycle often.

Oven Liner

Your shelves can be cleaned with 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.

Shelves (See Self-Cleaning Oven Directions)

Soap and Water

~spattersand spilJsburn away when the coils are heated. .&tthe end of a meal, remove all utensils from the Calrod” unit and

heat the soiled units at H1.Let the soil burn off about a minute

and switch the units to OFF.Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod” unit.

DO NOT handle the unit before completely cooled. DO NOT self-clean plug-in units. DO NOT immerse plug-in units in any kind of liquid.

Calrod” Surface Unit Coils

‘Spillage of marinades, fruit juices, and basting materials containing acids

maycause discoloration. Spillovers should

6%?%

be wi~ed up immediately, with care being taken to not touch any hot portion of the oven. When the surface is cool,

-1

f--

,J.,Y

K-*<q-

clean

a,ndrinse.

Page 42

—-.—

to build and we know that you want yotir appliances to give you many years of dependable service.

Our Consumer Services are designed with your needs and wants in mind.

warrantyProtection

Yournew applianceis a welldesignedandengineered Seethe warrantyonthe backpageof this bookfor product.Beforeit left the factory,it went through details.

*i-—

rigoroustests to detectmanufacturingdefects.And youhave

a writtenwarrantyto protectyou.

Promptserviceatyourconvenience

Wheth& yourappliancei; in orout of warranty, you’rejust a phonecall awayfrom our nationwide networkof FactoryTrainedServiceprofessionals.

Simplycall ourGEserviceorganization.You’llfind them in theWhite Pagesunder“GeneralElectric Company”or “GeneralElectricFactoryService;’ and in the YellowPagesunder“GeneralElectric CustomerCare@Service.”

Serviceis scheduledatyourconvenienceandthe techniciandrivesa fully-stockedparts servicetruck sothat, in mostcases,the repaircanbecompleted inonevisit.

We$reproudof our serviceandwant youto be pleased,but if for somereasonyouarenot happy with the setviceyou receive,herearethreestepsto follow for furtherhelp.

FIRST,contact the peoplewhoservicedyour appliance.Explainwhyyouare not pleased.In most cases,this will solvethe problem.

NEXT,if youarestill not pleasedwriteall the details — includingyourphonenumberto:

Manager,ConsumerRelations GeneraiElectricCompany AppliancePark Louisville,Kentucky40225

FINALLY,if yourproblemis still not resolved,write:

MajorApplianceConsumerAction Panel 20NorthWacker Drive Chicago,Illinois 60606

servicecontracts

For troub!e~free service beyond

pyourapplianceingoodoperating

conditionduringthe contractperiodat

the writtenwvimmtyperiod.

noadditionalcharge.Servicecontracts

t you paytoday’spricesfor service

If youpreferto budgetyourrepair’expenditure

a month,a year,or severalyearsfrom

insteadof beingsurprisedbythem,GEoffer

now.And,you’ll receiveservicefrom

servicecontractsfor varyinglengthsof time

GEtrainedservicetechniciansusing

all GEmajorappliances.With a contract,we’ll

onlyGenuineGEparts.

IiiE!

..:

‘ -

‘TM?Quick Fix@system

YCWcan save money and time

by doing lit yourself.

Fordo-it-yourselferswhowould preferto fix GEmajorappliances themselves,.,GEoffers anindustry first, the Quick Fix@System.

A programfor do-it-yourselfappliancerepair,

the systemincludesstep-by-steprepair

manua/sfor refrigerators,most non-microwave

electricranges,dishwashers,andstandard

andlargecapacitywashersanddryers,plus speciallypackagedreplacementpw!s: and technicalhelpwith a tol/ free800number

.~&+@&:

HelpforYbuBy IPkme

I$3&&%d

TheGEAnswerCenterT~800.626.2000

...- 2..:-.+

,.,.-.......-+:.,

Shouldyou needhelp in the selectionand purchase

consumerinformationserviceis open24.hoursa

.–~-:.~~

,--.-,-=-;;;7j,y-~-—-

. ...-—7.

“-’:-QJ;$ f.,.7;

of newappliances,or havequestionsabout the

day,sevendaysa week.

_-...

>~j;~ @

oparationof the GEappliancesyou nowown-orhave

—,

anyotherquestionsaboutourconsumerproducts

C)urstaff of expertsstandsready to assist you

orservices, youarecmlya 7CU..-FREEtail away.

anytime.

Page 43

‘k$$$

save proof d original purchasedatesuchasyoursalesslip or cancelhxf check to establishwarrantyperiod.

“@j&

-.—.

1%>

-======

::%

FULLQNE~YmR WARRAMTY For cm year fromdate cdoriginal

purchase,we will provide,free of charge, parts and service labor in your home to repair or replaceany part of the microwave Owedramge that fails because of a manufacturing defect.

For the second through fifth year from date of original purchase, we will provide, free of charge, a replacement magnetron tube if the magnetron tube fails becauseof a manufacturing defect. Youpay for the service trip to your home and

service labor charges.

~~~~ !~ ~~~ ~~~~~~~ @Service trips to your home to

teach you how to use the product. Read your Use and Care material.

if you then haveany questions

about operating the product,

please contact your dealer or our Consumer Affairs office at the address below,or call, toll free:

The GEAnswer Center~

800.626.2000

consumer information service

~ Improper installation. If you havean installation problem,

contact your dealer or installer. Youare responsible for providing

adequate electrical, exhausting

and other connecting facilities.

This warranty is extended to the original purchaserandany succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and

Washington, D.C.h Alaska the

warranty is the same except that it is LIMITEDbecauseyou must pay to ship the product to the service shop or for the service technician’s trawl costs to your home.

All warrantyservicewill be provided

by our Factory Service Centers or by our authorized Customer Care@

servicers during normal working

hours.

Look in the White or Yellow Pages of your telephone directory for GENERALELECTRICCXXWVNY, GENERALELECTRICFACTORY SERVICE,GENERALELECTRK2I-K3TWMNTFACTORYSERVICEor GENERALELECTRICCI.JSTOMH? CAFE” SERVICE.

-—-—--= .:---.-A———..

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state tc s%$e.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

~arra~t~r: (%3rteF@

EE@ctricCompany

If h.lrfherhelp is needed concerningthiswarranty,Umntac%:

Manager—consumer Maim, ‘General!i%Wt$”kcompany,Appliance Park, Louisville, KY 40225

————.—-c..— .