GE JHP68G Use and Care Manual

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Page 1

Howtogetthebestfrom

Wcrowave

Centiie

Yow* Cootig

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Useand Careof modelJHP68G Featuresof

yourCookingCenter

Howto usethe microwave

AUTOCOOKfeature

Howto use the microwave

plo

AUTOROASTfeature

Howto usethe microwave

AUTODEFROSTfeature Howto opemtethe

self-cleaningoven Savetimeandmoney.

Beforeyourequestservice, usethe problemSolver

_——

—

Your Direct Line to General Electric

p21

p23

p37

p38

The GE Answer CenteF800.626.2000

. GENERAl@EIECTRIC

Page 2

Help Us Help You. . .

Read this book carefully.

Itwill help you operate and main-

tain 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’”

800.626.2000

consumer information service or write: (include your phone

number); Consumer Affairs General Electric Company

Appliance Park Louisville, KY 40225

Write down the model 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 your oven is 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 Owner-

ship 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

If you received a damaged

oven. . .

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

Save time and money.

Before you request service, check

the Problem Solver on page 38. It

lists minor causes of operating problems that you can correct yourself.

The electric output of this microwave oven is 625 Watts.

PRECAUTIONS

TO AVOID

POSSIBLE EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY

(a) Do 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) Do Not Place any object between

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

(c) Do Not Operate the oven if it is damaged. It is 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 surfaces.

(d) The Oven Should Not be adjusted or repaired by anyone except properly qualified service personnel.

t-.

Optional Accessories

Available at extra-cost from your GE supplier.

JV387 Vented Hood

Features 2-level venting that helps eliminate cooking vapors and odors.

JX79 Charcoal Filter Kit

Add for non-vented installation.

..-

Page 3

Contents

Microwave Oven

;*,Ylicrowaving Tips . . . . . . . . . . . . . . 3

‘4

Safety Instructions . . . . . . . . . ...4-7

Features of Your

Cooking Center . . . . . . . . . . . . . . 8

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

Automatic Cooking . . . . . . . . . . . . 10

Questions and Answers . . . . . . 12

Recipe Guide . . . . . . . . . . . . . . . 13

Main Dishes . . . . . . . . . . . . ..l4-l5

Vegetables . . . . . . . . . . . . . ..l6-l7

Fruits &Desserts . . . . . . . . ..l8-l9

Automatic Cooking Chart . . . . . . 20

Automatic Roasting &

Chart . . . . . . . . . . . . . . . . . . ..2l-22

Automatic Defrosting . . . . . . . . . . 23

Manual Defrosting . . . . . . . . . . . . 24

Time Cook . . . . . . . . . . . . . . . . . . .25

TempCook/Hold . . . . . . . . . . . . . 26

Minute/SecondTimer . . . . . . . . . 27

Surface Cooking

Safety Instructions . . . . . . . . . ...4-7

How to Use . . . . . . . . . . . . . . . . . . .28

Cooking Chart . . . . . . . . . . . ...29-30

-\ J

Conventional Oven

Safety Instructions . . . . . . . . . ...4-7

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

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

Oven Light . . . . . . . . . . . . . . . . . . .31

Oven Shelves . . . . . . . . . . . . . . . ..31

Minute Timer, Clock,

Automatic Oven Timer . . . . . . . 31

Baking . . . . . . . . . . . . . . . . . . . . . . .32

Baking Chart . . . . . . . . . . . . . . . ..33

Roasting . . . . . . . . . . . . . . . . . . . ..34

Broiling . . . . . . . . . . . . . . . . . . . . . .34

Roasting Chart . . . . . . . . . . . . . . . 35

Broiling Chart . . . . . . . . . . . . . . ..36

Care of Your Cooking Center

Self-Clean Operation . . . . . . . . . . 37

Care of Your

Cooking Center . . . . . . . . . . ...40

Lamp Replacement . . . . . . . . . . . . 40

Care of Surface Units . . . . . . . . . . 41

Oven Thermostat

Adjustment . . . . . . . . . . . . . . . . . 41

Oven Vent Duct . . . . . . . . . . . . . . . 41

Removable Oven Door . . . . . . . . . 42

Cleaning Chart (All Parts) . . . . . . 43

General

Before Using Your

Cooking Center . . . . . . . . . . . . . . 2

Energy Saving Tips . . . . . . . . . . . . . 7

Model &SerialNumber

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

The Problem Solver . . . . . . . . . . . 38

Consumer Services . . . . . . . . . . . . 47

Warranty . . . . . . . . . . . .. Back Cover

Microwaving Tips

● Make sure all utensils used in

your microwave oven are labeled “suitablef ormicrowaving”. Check yourCookbookfor specific test todetermine”m icrowave-safe” utensils.

● Paper towels, waxpaper, and

plasticwrapcan beused tocover dishes inorder to retain moisture and prevent spattering.

● Some microwaved foods require

stirring, rotating, or rearranging. CheckyourCookbook forspecific instructions.

● Some foods such as unshelled

eggsand hotdogs must be pierced toailowsteamto escape during cooking.

When Power is Connected

to the Oven

The panel displays five8’s and 18 POWER onthe upper portion and alloftheoven functionsonthe lower portion. After 15seconds, all Iights disappear and “RESET” appears in the upper portion. Touch

theCLEAR/OFF padand ovenis

ready for use and theclock can be set.

If power is disrupted at anytime, theabove sequence reoccurs, and you must reset CLOCK after touchingCLEAR/OFF.

Page 4

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances

basic safety precautions should be followed, including the

following: WARNING—TO reduce the risk

of burns, electric shock, fire, injury to persons or exposure to excessive microwave energy:

● Use this appliance only for 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 con-

nected to a grounded, metallic, permanent wiring system, or an equipment grounding conductor

should be run with the circuit conductors and connected to the equipment grounding terminal or lead on the appliance.

● This appliance should be ser-

viced only by qualified service

personnel. Contact nearest

authorized service facility for examination, repair or adjustment.

● Before performing any

service, DISCONNECT THE

RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING

OFF THE CIRCUIT BREAKER.

● Do not cover or block any

openings on the appliance.

● Do not use outdoors.

● Do not operate this appliance

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

● As with any appliance, close

supervision is necessary when used by children.

● Do not leave children alone—

children should not be left alone or unattended in area where appliance is in use. They should never be allowed to sit or stand

on any part of the appliance.

● Don’t allow anyone to climb,

stand or hang on the door, drawer or range top. They could damage the range and even tip it over causing severe personal injury.

● CAUTION: DO NOT STORE

ITEMS OF INTEREST TO

CHILDREN IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE— CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

● Wear proper clothing. Loose

fitting or hanging garments should never be worn while

using the appliance. Flammable material could be ignited if brought in contact with hot heat-

ing elements and may cause

severe burns.

● Use only dry potholders—

moist or damp potholders on

hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth.

● Never use your appliance for

warming or heating the room.

● Storage in or on Appliance—

Flammable materials should not

be stored in an oven or near surface units.

o Keep hood and grease filters

clean to maintain good venting and to avoid grease fires.

● Do not let cooking grease or

other flammable materials accumulate in the range or near it.

● Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming

grease outside a pan can be put out by covering with baking soda or, if available, a multipurpose dry chemical or foam.

o Do not touch heating elements or interior surface of

oven. These surfaces may be

hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units,

areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include

the cooktop and areas facing the cooktop, oven vent opening and surfaces near the openings, and crevices around the oven door. Remembec The inside surface of the oven may be hot when the door is opened.

o When cooking pork follow our directions exactly and

always cook the meat to at least

170°. This assures that, in the remote possibility that trichina may be present

in the meat, it

will be killed and meat will be safe to eat.

Page 5

Microwave Oven:

● Read and follow the specific

“PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO

EXCESSIVE MICROWAVE ENERGY” found on page 2.

0 To reduce the risk of fire in

the oven cavity: —Do not overcook food. Care-

fully 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. —Do not use your microwave

oven to dry newspapers.

—Paper towels 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 may also ignite.

—Do not pop popcorn in your

‘t: ,~inicrowave oven unless in a

special microwave popcorn accessory or unless you use popcorn labeled for use in microwave ovens.

—Do not operate the oven while empty to avoid damage to the oven and the danger of fire. 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—it saves energy and pro-

longs life of the oven.

—If 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.

e Some products such as whole eggs and sealed containers—for example, closed glass jars—may explode and

hould not be heated in this

oven. e See door surface cleaning

instructions on page 40.

● Don’t defrost frozen bever-

ages in narrow necked bottles;

especially carbonated ones.

Even if the container is opened, pressure can build up. This can cause the container to burst, resulting in injury.

. Use 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 metal

(except for DOUBLE DUTYTM

shelf) at least l-inch away from sides of oven.

● Cooking 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.

e Do not use any

thermometer

in food you are microwaving unless that thermometer is designed or recommended for use in the microwave oven.

o Remove the 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.

● 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.

o Foods with unbroken outer “skin” such as potatoes, hot dogs or sausages, tomatoes,

apples, chicken livers and other giblets, and eggs (see above) should be pierced to allow steam to escape during cooking.

● Avoid heating baby food in

glass jars, even without their lids; especially meat and egg

mixtures.

● Plastic Utensils—Plastic

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 expo-

sures 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) Do not

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

● “Boilable” cooking pouches

and tightly closed plastic bags

should be slit, pierced or vented as directed in Cookbook. If they are not, plastic could burst during or immediately after cooking,

possibly resulting in injury. Also, plastic storage containers should be at least partially uncovered because they form a tight seal.

When cooking with containers

tightly covered with plastic wrap,

remove covering carefully and direct steam away from hands and face.

. Use of the DOUBLE DUTY’M shelf accessory. (See you r Cookbook for proper use.)

—Remove the shelf from oven .. .

when not in use. —Do not store or cook

shelf on floor of oven. Product damage may result.

with

—Use potholders when handling

the shelf and utensils. They may

be hot.

—Do not use microwave browning dish on shelf. The shelf could overheat. Use of shelf with Automatic Cooking

feature is not recommended.

(Cc)nt/nued next page)

Page 6

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Oven: . Stand away from the range

when opening oven door. The

hot air or steam which escapes can cause burns to hands, face and/or eyes.

. Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst causing an injury.

. Keep oven vent ducts

unobstructed.

● Keep oven free from grease

build up. . 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.

● Pulling out shelf to the shelf

stop is a convenience in lifting

heavy foods. It is also a precau-

tion against burns from touching

hot surfaces of the door or oven

walls. . When using cooking or roast-

ing bags in oven, follow the

manufacturer’s directions. . Do not use your oven to dry

newspapers. If overheated, they can catch fire.

Self-Cleaning Oven: . Do not clean door gasket. ‘

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

move the gasket.

. Do not use oven cleaners.

No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

. Clean only parts listed in this

Use and Care Book.

● Before self-cleaning the oven,

remove broiler pan and other

utensils.

Surface Cooking Units:

. Use Proper Pan Size—This

appliance is equipped with one or more surface unit$ 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 leave surface units

unattended at high heat settings.

Boiiover causes smoking and

greasy spillovers that may catch on fire.

. Be sure drip 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 drip pans

the oven except as described in this book. Misuse could result in a shock, fire hazard, or damage to the range.

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

● TO minimize burns, ignition of

flammable materials, and spillage; the handle of a container should be positioned so that it is turned toward the center of the range without extending over nearby surface units.

● Don’t immerse or soak

removable surface units. Don’t put them in a dishwasher.

or anywhere in

. Always turn surface unit to

OFF before removing utensil.

. Keep an eye on foods being

fried at HIGH or MEDIUM HIGH

heats.

● To avoid the possibility of a

or electric shock, always

burn

be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to remove the unit.

● When flaming foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

. Foods for frying should be as

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. Fill-

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.

SAVE THESE INSTRUCTIONS

Page 7

Installing Your

Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When

moving the range on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions be followed.

The range should be installed on a sheet of plywood (or similar material) as follows: When the floor cov-

ering is terminated at the front of the range, the area that the range

will rest on should be built up with

plywood to the same level or higher than the floor covering. This will then allow the range to be moved for cleaning or servicing.

Leveling the

Range

Leveling screws are located on each corner of the base of the

‘ range. By removing the bottom

drawer you can level the range to

an uneven floor with the use of a

nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on

range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

Energy Saving Tips

Microwave Cooking

● Use proper power level as

recommended and DO NOT OVERCOOK.

● Do not operate the oven while

empty. If by accident the oven

should run empty a minute or two,

no harm is done. However, try to avoid operating the oven empty at all times—saves energy and also ensures good long term life of oven.

Surface Cooking

o Use cooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

. Cook fresh vegetables with a minimum amount of water in a covered pan.

● Watch foods when bringing

them quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest

setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in the

shell bring water to boil, then turn to OFF position to complete the cooking.

o Always turn surface unit OFF before removing utensil.

. Use correct heat for cooking

task . . . high heats to start cooking (if time allows, 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 small quantities.

e When boiling water for tea or coffee, heat only the amount needed. It is not economical to boil

a container full of water for only one or two cups.

Conventional Oven Cooking

● Preheat the oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light,

and put food in the oven promptly after the light goes out.

● Always turn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as short a time as possible when it is opened.

● For self-cleaning oven, be sure

to wipe up excess spillage before self-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 casserole, meat

loaf, chicken or roast. Choose foods that cook at the same temperature 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 8

Features of Your Cooking Center

Door Handle. Pull to open door. Door must be securely latched for oven to operate.

Inside Door Latches.

Window with Metal Shield.

Allows cooking to be viewed while keeping microwaves confined in oven.

Light. Plastic Antenna Cover. Protects

the antenna which distributes microwave energy into the oven.

Oven Vent.

Oven Floor.

MICROTHERMOMETER’M

temperature probe.

Receptacle for Temperature Probe.

10.

DOUBLE-DUTY’M shelf. Lets you microwave several foods at once. Do not use shelf without plastic spacers in place as shown. (See Safety Tips for special instructions. ) When this shelf is not in use, please

remove from the oven.

11.

Readout Display and Touch Control Pads.

12.

4utomatic Cooking Chart.

~uick reference for Codes for many frequently prepared foods.

13. I

Model and Serial Numbers—

ocated inside upper oven on

eft side.

1. ,1111

lLIL. JIU JL 1.11

——— ——. .

Model JHP68G

#==@

II HIM

Oven Set (Clean) Knob.

14. Oven “ON” Light.

15. Oven Temp (Clean) Knob.

16.

17.

Oven Cycling Light.

Automatic Oven Timer, Clock,

18. Minute Timer.

19.

Oven Timer (Clean) Dial.

20.

Latch Release Button. Latch.

21.

22.

Self-Cleaning Oven Clean Light.

Lock Light.

23. Shelf Support.

24.

25.

Oven Shelves.

Oven Frame.

26. Door Gasket.

27. Window.

28. Door Liner.

29. Broiler Pan and Rack.

30. Oven Light Switch—Doo~

31.

32.

Storage Drawer.

33. CALROD@ plug-in surface units —Chrome-Plated Drip Pans/ Rings or separate chromeplated trim rings and porcelain

drip pans.

34. Master Indicating Light for Surface Units.

35. Controls for Surface Units.

36. Fluorescent Lamp Switch.

37. Surface Light.

38. Removable Vent Duct for Lower

Oven—located under right rear

unit.

39. Removable Metal Plates for Optional Ventilating Hood Grease Filters.

Page 9

Features d Your Touch Control Panel

“q%

DISPLAY. Displays time of day, time or temperature during cooking functions, power level being used, cooking mode and instructions.

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. After all selections are

made, touch this pad to start

the oven. When touched, this

pad responds slower than the

other pads. This is normal. The delayed response is designed to help avoid accidental operation of the microwave oven.

CLEAR/OFF. When touched, it

shuts off the oven and erases all settings (except time of day).

MIN/SEC TIMER. This feature

uses no microwave energy. it functions as either a kitchen timer, as a holding period after defrost or as a delay timer before time or temperature cooking. (See page 27. )

●

I ?

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 O and 1:30 will appear in display. “Start” will flash on display directing you to touch START

thus setting the clock. To reset or change time, simply repeat above process.

NUMBER PADS. Touch these pads to enter cooking, defrosting time, time of day, temperature, Power Level, Auto Codes or food weights for Auto Defrost.

AUTO COOK. Touch this pad and then number pad for de-

sired Code number, and oven automatically microwaves at

pre-programmed power levels

and determines the proper amount of cooking times until the food is done and oven shuts off. (See page 10.)

AUTO ROAST. Insert Probe, touch this pad, and desired number pad for Code to slowcook or temperature cook meat with automatic preset program. (See page 21.)

e o

10.

AUTO DEFROST. Touch this

pad, then Code number and food weight. The oven automatically sets Power Levels and defrosting time. (See page

23).

11.

TIME COOK. Microwave for a

preset amount of time using automatic Power Level 10 (or change power level after

entering cooking time. See

page 25.)

12.

MANUAL DEFROST. Gentle, generally uniform thawing at automatic Power Level 3,

(or change power level after entering defrosting time. See page 24.)

13.

TEMP COOK/HOLD. Use the

temperature probe to cook by

using a preset temperature. Once oven reaches preset temperature, it switches to HOLD

setting and maintains that tem-

perature until you touch the CLEAR/OFF pad. (See page 26.)

14.

MIN. Use with number pads

to enter whole minutes. For example, for 4 minutes touch 4 and MIN.

.’

Page 10

Automatic Cooking in Your Microwave Oven

sense steam and aroma from the food. To prevent the escape of steam and aroma from the oven, do not open the door while the word AUTO is on the display. If door is opened, ERROR appears. Close door and touch START

immediately. The AUTO COOK pad may be used to eliminate your need to look up cooking time in the Cookbook or guessing how long to set cooking

time. By actually sensing the steam

and aroma which escape as food microwaves, this feature automatically adjusts the oven’s cooking time to various types and amounts

of food.

After touching the AUTO COOK pad, desired Code number and

START, you will see the word AUTO on the display, which indicates that the sensor has been activated to

MATCH THE AMOUNT OF FOOD TO THE SIZE OF THE CONTAINER. FILL CONTAINERS AT LEAST BE SURE THE OUTSIDE OF THE COOKING CONTAINER AND INSIDE OF MICROWAVE OVEN ARE DRY.

Setting 1, which is designed for easy reheating of foods, automatically turns the oven off as soon as

the sensor detects steam from the foods. Other Auto Cook control settings, which are for fresh or frozen foods, need additional time after steam and aroma have been sensed. For these foods, the oven determines the amount of additional time

needed, then automatically switches the oven to Time Cook for the necessary cooking time remaining. Oven beeps when it switches the oven to Time Cook (AUTO on display is

replaced by numbers indicating cooking time), and oven door can be opened.

Be careful of steam when removing tight covers. When you remove cover, direct the steam away from hands and face.

Be sure the outside of the cooking container and inside of microwave oven are dry.

A few foods need stirrring or

rotating after partial cooking. Check the “Automatic Cooking Guide” section on page 13.

We suggest covering foods that tend to spatter to keep the interior of the oven clean. This also helps the food heat more evenly.

Note: Use of the DOUBLE DUTYTM shelf with Automatic Cooking is not recommended.

1/2 FULL.

Use microwave-safe casseroles or

bowls for entrees and vegetables. Cover with lid to dish. Wax paper or loose plastic wrap can also be used.

Do not use paper plates witt matic cooking. Use microwave-safe

plates or bowls for reheating. Cover with plastic wrap or wax paper and tuck edges under dish (you can still use paper plates with regular Time Cooking, Defrosting, etc.).

auto-

Use oblong or square containers ft chicken or corn on the cob. Cover with wax paper or loose plastic to

prevent spattering.

Frozen Entrees in Paperboard Tray:

Do not remove film over tray; remove tray from box. Thick entrees may need longer time. See chart on page 20. Frozen Food in Metal Tray: Remove foil, reinsert into box and

close ends.

Follow control panel or Automatic Cooking Chart settings for casseroles. Cover casserole meat and

vegetables with sauce. Cool hot

ingredients or sauces. If not, use

TIME COOK.

(j)

Page 11

Automatic Cooking (continued)

Example of How to Use

Automatic Cooking

Place covered food in oven. Touch AUTO COOK pad. “Enter Code” flashes on display.

Word AUTO shows on display, indicating steam sensor is activated. DO NOT OPEN DOOR. WHEN “AUTO” IS DISPLAYED, COOKING PERFORMANCE MAY BE AFFECTED.

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 page 20 of this book.

Understanding Automatic Cooking Codes &

Preference Control

Automatic cooking codes 1 through

9 are designed to give you easy automatic results with a number of foods.

Codes are arranged in lowest to highest amount of power. For example, Code 1 gives least microwave cooking power, Code 2 gives more power than Code 1, Code 3 increases power over Code 2 and

so on. Code 1, which has the least power,

is used for quick reheating jobs

while the longer cooking foods like stew or chili use higher codes. A Cooking Chart and recipes, starting on page 13 give many tested uses for automatic cooking codes.

The Preference Control

Another feature to give you flexi-

bility in Automatic Cooking is the preference control, which can be used to “fine tune” the power of Codes 2 through 9. By simply

adding a 1 after a Code, you can set

the oven to cook using 20°/0 less time than the code would regularly deliver. For example, if Code 4 cooks your vegetables more done

than you like them, set Code 41

next time and you will get 20°/0 less

cooking time. Likewise, if you wish slightly more

time than a code delivers, add a 9 after the Code. For the vegetables in the example above, Code 49 would provide 20°/0 more time for cooking than would the regular Code 4.

Touch AUTO COOK Pad. “Enter Code” flashes on display.

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

Tou~h START’AUTO shows on display. If you wish to check foods, open door after first oven signal. Close door and touch START.

Page 12

Automatic Cooking Questions and Answers

Q. Why does my oven automatically cut off after the

Auto Cook Control Code 1

using

when it does not for other settings? A. When using Code 1, there is no

second phase of minutes counting down. All the cooking is completed in the first phase or AUTO.

Q. If the food is not completely

cooked after using the suggested Code, what should I do?

A. Differences in recipes may result

in different cooking times. Use Time Cook and Power Level 10 for a few minutes until completion or re-cover and use Auto Cook Code 1 if more time is needed.

Do all fresh or frozen vegetables

require a standing period after cooking with Auto Cook?

A. Most vegetables are cooked to a

crisp state during 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 cover the dish in

Auto Cook?

A. While cooking without the cover

does not affect sensor performance,

we suggest covering dishes that

may spatter to keep the oven clean. Covering also helps foods heat evenly.

AUTO cycle when

Q. Do the shapes and sizes of food make a difference when using Auto

Cook?

A. Yes, in some cases, larger pieces

will require additional Time Cook-

ing. Be sure to check suggested arrangement of pieces in the dish, since proper arrangement is often a successful tip in regular microwaving.

Q. Should 1use Auto Cook to cook

pudding or sauces?

A. Most pudding and sauce recipes

require stirring many times during

cooking; therefore, Time Cook is

recommended since you should not

open the door during the AUTO

phase of cooking without affecting

end cooking results.

Q. My scalloped potatoes were not

completely cooked when I removed the dish after Auto Cook. What is wrong?

A. If you prepared the sauce in the

oven prior to combining the sauce with potatoes, there may have been 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 and aroma in the oven. Also starting Auto Cook with hot foods creates steam and aroma in the oven too soon, and decreases

the first sensing cycle.

Q. Are there any other foods which

are best Time Cooked, rather than Auto Cooked?

A. Bakery foods, candies, melted

chocolate or foods when a dry or crisp surface is desirable, are cooked best by Time Cook.

Q. Do fresh or frozen vegetables require water when using Auto Cook?

A. Yes. Add water to the vegetables

as recommended on chart and cover well for even, complete cooking.

Q. Would my plastic containers with

very tight fitting 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 lids may prevent adequate steam and aroma from escaping and food may not cook properly during Automatic Cooking.

Q. I tried to warm some chow mein

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. Should I use Auto Cook when I am cooking many foods in more

than one dish or casserole? -

A. No, because of different food

densities, attention needed during cooking, and food amounts, it is best to use Time Cook when cooking many foods.

Page 13

Automatic Cocking Recipe Guide

‘4utomatic Cooking Control is a

ully 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 feature.

Standard cooking techniques require setting the oven for a speci-

fied cooking time or a selected finished 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 and aromas from cooking food. The oven “knows” how the food is

cooking; so it can automatically set the correct cooking time and maintain the proper power level for different types and amounts of food. And it’s adjustable to suit your indi-

vidual taste.

Easy to Use

Simply touch two control pads— AUTO COOK and the desired Code number—and then START. A chart on the oven control panel gives a list of Codes for frequently prepared foods. The 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 size to the size of the food being cooked. Coverings such as wax paper, the lid that came with the container, or microwave-safe plastic domes are ideal. For examples of

containers and coverings, see page

10 and the following recipes.

Preference Control

With Preference Control, you can

adjust the Automatic Cooking Feature to your individual taste by adding either “l” or “9’ after Code number. If after trying the suggested Code, you would prefer less cooking time, simply add the number “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

Automatic Roasting uses the tem-

perature probe rather than the electronic sensor to cook meats to the desired degree of doneness. The oven continually monitors the food’s internal temperature. Unlike ordinary Temperature Cooking, the

oven changes power levels two or

three times depending on the degree of doneness during cooking to give you the best results auto-

matically. After cooking the oven switches automatically to Hold for an hour. Food stays warm without overcooking.

Foods Recommended

A wide variety of foods including meats, fish, casse-

roles, vegetables, leftovers, and convenience foods can be Auto Cooked. Match container size with the food, cover securely, and do not open door while

AUTO appears on display.

Foods Not Recommended

Recipes and foods which must be cooked uncovered, or which require constant attention, or adding ingre-

dients 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 cook best with TIME COOK.

Page 14

Automatic Cooking Main Dishes in Your Microwave Oven

Meat, Fish & Poultry

Spare ribs and brisket should be

automatically cooked in oblong glass container. Cover with plastic wrap. Make sure liquid covers meat. Microwave using Auto Cook Code 7.

How to Adapt Microwave Casserole Recipes

To adapt your casserole recipes for Automatic Cooking.

1. Select recipes that do not require

adding ingredients at different stages during cooking or recipes that require extra attention, stirring or rotating.

2. Use microwave-safe containers that are appropriate in size to the food amount. Use 3 qt. containers or less.

3. For saucy casseroles, cover con- tainer with lid or wax paper. (No vents. ) For cheese or crumb-topped casseroles, remove cover after oven

signals and add topping, then continue cooking uncovered.

4. Allow precooked ingredients or hot sauces to cool slightly before

adding other ingredients

5. Meats and vegetables should be

submerged in liquid.

For meat and fish loaves use either 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.

Chicken breasts and pieces, or turkey parts should be placed in a

microwave-safe 8-in. square dish,

9 x 13 x 2-in. dish. Cover with wax

paper. If cooking bag is used for

whole chicken, shield breast bone with small strip of foil. Microwave using Auto Cook Code 4.

Chuck roasts should be placed in a cooking bag with U 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 l-l%” slit near the tie. Use Auto Cook Code 7.

——_ —___

Fish fillets, whole fish or seafood pieces should be in single layer in flat pie plate or oblong dish to fit. Cover with plastic wrap or wax paper. Use Auto Cook Code 4 for

fillets and Auto Cook Code 2 for seafood pieces.

Pork chops automatically cook well in 8 x 12 x 2-in. dish. Cover with plastic wrap. Add barbeque sauce or other sauce on each chop. Microwave using Auto Cook Code 8.

Page 15

Main Dish Recipes

Mexican Meatball Casserole

/ @

Cook Code 6

Auto

Approx. Cooking Time—17 min. Makes 6 to 8 Sewings

1 lb. ground chuck 1/2 cup dry bread crumbs 1/8 teaspoon pepper 1/2 teaspoon salt

1 teaspoon chili powder

3 tablespoons dry minced onions

1 egg

3 tablespoons ketchup

1/2 cup instant rice

1 can (15% oz.) kidney beans

(undrained)

1 can (16 oz.) tomatoes, chopped

and undrained 1 tablespoon chili powder 1 teaspoon salt

In large mixing bowl, place meat, bread crumbs, pepper, salt, chili powder, onion, egg and ketchup. Mix well and form into 12 balls. Arrange balls in a circle in 2 qt. casserole. Set aside.

In small mixing bowl place rice, beans, tomatoes and chili powder.

. Mix well and pour in center of cas-

serole and over meatballs. Cover and microwave at Auto Cook Code 6.

Chicken Teriyaki

Auto Cook Code 9 Approx. Cooking Time—32 min. Makes 4 Servings

1/4 cup soy sauce 1/3 cup honey 1/3 cup orange juice

1 whole chicken (about 3 Ibs.) 2 tablespoons cornstarch 1 tablespoon water

In small cooking bag, mix soy sauce, honey and orange juice. Add chicken to bag and tie with plastic tie. Turn chicken on its side in

12 x 8 x 2-in. dish. Marinate 1 hour on each side. Place bird breast side up in dish. Slash bag near closure. Microwave on Auto Cook Code 9. When oven signals, remove chicken and prepare Teriyaki sauce. In l-pt. glass measuring cup stir together water and cornstarch. Cut off one corner of cooking bag with scissors and drain juices into cup. Micro-

wave at High (10) 2 minutes. Re-

move chicken from bag to serving platter. Pour sauce over chicken just before serving.

Chicken and Rice

Auto Cook Code 9 Approx. Cooking Time—25 min. Makes 6 Servings

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

cream of mushroom soup

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

3/4 cup instant rice

1 can (4 oz.) mushrooms, stems

and pieces, drained

1 pkg. (1-1/2 oz.) dry onion

soup mix

1 cut up chicken (about 3 Ibs.)

In small mixing bowl mix soup and

milk; reserve 1/2 cup of the mixture. Blend remaining soup mixture, rice, mushrooms and half of the onion soup mix. Pour into 12 x 8 x 2-in. glass dish.

Place chicken pieces on rice mix-

ture, arranging with meatiest pieces to outside of dish. Pour reserved soup mixture over chicken and sprinkle with remaining soup mix.

Cover with wax paper and tuck under dish. Microwave at Auto Cook Code 9.

Also try these recipes from the Microwave Guide and Cookbook

Recipe

Classlc Ham Loaf 96 8 Basic Meat Balls Basic Meatloaf Cheese Stuffed Meatloaf Pork Chops Rosado Sweet Tart Franks Plaln Swiss Steak Chow Meln Chicken ‘n Dressing Sweet ‘n Tangy Chicken

Crumb Coated Chicken

Spanish Style Chicken

Page No. Code Changes Adapting Recipe to Auto Cook

100 5 118 9 118 118 118

Auto Cook

74 6 75 8 75 8 99 8 63 81

2 7

9 4 9

None.

Omit turning dish.

None. None. Omit turning dish. None. None. None. None. Cover with wax paper. None. Omit sherry In recipe.

Page 16

Automatic Cooking

Vegetables in Your Microwave Oven

Fresh or Canned Vegetables

Whole or large halves of vegetables

such as cauliflower or squash use

Auto Cook Code 4. Use round or square container close to the size of . ~getable. Add % cup water. Cover with lid or plastic wrap.

,r_~..+’_r 7 . _ –“--- z -<

~.. . . -—~.—-—. – ,

“’w’”

Block or loose pieces of frozen

vegetables should be placed in suit-

able size container (at least half full) with lid or plastic wrap. Add 1 or 2 tablespoons water. Set Auto Cook Code 2. See Auto Cook Chart for lima beans.

Pieces or slices of vegetables

require ‘/4to ‘/2 cup of water. Use appropriate size covered container. Set Auto Cook Code 4. Dry root

vegetables like carrots may need to

be stirred after oven signals and

time remaining appears on display. Re-cover and touch START to finish cooking.

Frozen Vegetables

Pouches of frozen vegetables

should be slit 1/2” in center before placing directly on oven floor. Set

Auto Cook Code 3.

Precooked/canned vegetables

should be placed in round container similar in size to amount being cooked (at least half full). Microwave on Auto Cook Code 2. Stir before serving.

Page 17

Vegetable Recipes

Stir Fry Vegetables

Auto Cook Code 4 Approx. Cooking Time-16 min. Makes 4 Servings

1 tablespoon oil

1 tablespoon soft butter 3 medium onions, quartered 1 small green pepper, cut in

l/4-in. wide strips

2 cups thinly-sliced cabbage

2/3 cup carrots, sliced diagonally 1/4 cup (1 bunch) sliced green

onions 1 cup broccoli flowerets 1 cup cauliflower flowerets 2 stalks celery, sliced diagonally

Toss vegetables with oil and butter

qt. microwave-safe casserole.

in 2 Cover. Microwave on Auto Cook Code 4 stirring well when oven signals and time remaining appears on

display. Serve immediately.

Summer Garden Stew

Auto Cook Code 6 Approx. Cooking Time—51 min.

Makes 6 to 8 Servings

large zucchini, cubed

large potatoes, peeled and cubed

large carrots, coarsely grated

medium onion, cut in pieces

1/2

small head of cabbage, sliced

can (103/4 oz.) cream of celery soup

can (103/4) cream of mushroom soup

block (8 oz.) pasteurized processed cheese, cubed

cans (4 oz. each) mushroom pieces

pound smoked sausage, sliced in l-inch pieces

In a 4 qt. casserole dish, mix ail ingredients together until well blended. Cover. Microwave on

Auto Cook Code 6.

Mexican Zucchini Lasagna

Auto Cook Code 6 Approx. Cooking Time—35 min.

Makes 8 to 10 Servings

1 large zucchini

1-1/2 pounds ground chuck

1/4 cup green onions, thinly sliced

1 can (15 oz.) tomato puree 1 can (4 oz.) green chilies,

drained and chopped

1/4 teaspoon ground cumin

1 teaspoon Italian seasoning

(optional)

1 can (6 oz.) ripe olives,

chopped and drained

12 oz. Ricotta or cottage cheese

1/2 cup grated Romano cheese

1 egg

2 tablespoons flour

4 oz. Mozzarella cheese

1/4 cup grated Romano cheese

Green Rice

Auto Cook Code 6 Approx. Cooking Time—16 min.

Makes 4 to 6 Servings

1 pkg. (10 oz.) frozen chopped

spinach, thawed and well drained

1-1/2 cups cooked rice

1 cup water 1/4 cup butter, melted 1/4 cup finely chopped onion

1 cup milk

1 egg, beaten 1/2 teaspoon salt

1 cup shredded cheddar cheese

To cooked rice, add spinach, butter, onion, milk, egg, salt and cheese. Mix well. Cover and microwave at Auto Cook Code 6. Let stand 5 minutes covered before serving.

1 cup (8 oz.) sour cream

(optional)

Wash zucchini and cut into l/8-inch lengthwise slices. In 12 x 8 x 2-in.

dish, place 1/2 of slices. In 2-qt. casserole, place ground chuck, onions, tomato puree, green chilies, cumin, Italian seasoning, and olives. Set aside.

In small bowl, mix together Ricotta,

Romano cheese, and egg. Sprinkle flour on zucchini in dish,

layer half of Ricotta mixture, then meat sauce and Mozzarella. Repeat, sprinkle with Romano cheese. Cover

with plastic wrap, vent corner, and

microwave on Auto Cook Code 6. Serve with sour cream, if desired.

Country Style Yellow Squash

Auto Cook Code 6 Approx. Cooking Time—11 min.

Makes 4 to 6 Servings

1 teaspoon salt

2 pounds yellow squash, cubed

1/4 cup yellow onion, chopped 1/4 cup butter, melted 1/4 teaspoon pepper 1/4 teaspoon basil

3 slices fresh bread, cubed

1/2 cup shredded cheddar cheese

1 cup sour cream 8 strips crisply cooked, crumbled

bacon

In 2 qt. glass dish, mix together all ingredients, using 1/2 of crumbled ba>on. Sprinkle top with remaining bacon. Cover. Microwave on Auto

Cook Code 6.

Also try these recipes from the Microwave Guide and Cookbook

Auto Cook

Recipe

Eggplant Italiano

Corn pudding

Cabbage Rolls

Itallan Style

Stuffed Peppers

Page No.

181 5

180

76 6

Code Changes Adapting Recipe to Auto Cook

Omit cooking step prior to addklon of Mozzarella cheese. Add Mozzarella and microwave in one step.

4 None.

Omit cooking step prior to addition of paprika. Add paprika and microwave in

one step.

Omit turning dish.

Page 18

Automatic Cooking Control Chart for Your IIVlicrowaveoven

Use of the DOUBLE DUTV” shelf with Automatic Cooking is not recommended.

—

● Do not open door during Auto

cycle. Door may be opened after oven beeps and the countdown time is displayed.

. Match the amount of food to the

size of the container. Fill containers

at least

‘/2 full.

. Add % to % cup water to fresh

vegetables.

. Most foods should be covered with lid to dish or wax paper to prevent spattering to keep oven clean.

Fish. seafood, spare ribs, and meat-

loaf sould be covered tightly to

ensure even cooking.

. Be sure outside of container and inside of oven are dry. . If food needs additional cooking, return to oven and use Auto Cook Code 1.

. Use preference control “1” or “9”

to adjust cook times to suit your

individual tastes.

Food

Canned Foods

Thin foods such as soup, broth, gravy

Thick foods such as canned rawoll, chunky soups, beef stew, all canned vegetables

Leftovers

TV Dinners

(except for those with pasta)

Frozen Entrees

Such as lasagna, meat & potatoes

TV Dinners

With pasta such as macaroni & cheese, spaghetti, mexlcan dinners with burrittos or enchiladas

Casseroles

With precooked ingredients In a white sauce such as tuna noodle casserole, turkey tetrazlnnl

All others with precooked ingredients such as franks and beans, chow mein

With raw Ingredients such as hamburger patty stew, hamaghettl casserole, scalloped potatoes, seafood casseroles

Chili

Meats and Seafood

Chicken pieces (up to 3 Ibs.) Fish Fillets (1 lb.) Meatloaf Hamburger patties (4-5) Sausage patties (1 lb. )

Pork chops (4-l” thick)

Spare ribs (up to 3 lb. )

SWISS steak (1% lb.) Chuck roast (up to 5 Ibs.)

Shrimp (up to 1 lb.)

Rice Regular, raw, 1 cup

Instant, 1 cup Vegetables

Fresh such as carrots, artichokes, cauliflower, broccoli, brussel sprouts (1 lb.)

Baking potatoes—2-4

Frozen block such as peas, green beans, spinach, broccoll.

Lima beans Frozen pouch such as broccoll In

cheese sauce, corn, peas Fruit

Baked apples—4

(1’/2lb.)

Ulto :ook

Container

:ode

blicrowave-safe container matched to size of food

2ook In container

[See comments)

2-3 qt. casserole with lid

to dish

3 qt. casserole with lid

to dish

12 x 8 x 2-in glass dish

4 4

glass loaf dish

12 x 8 x 2-in. glass dish

4 5 8

13 x 9 x 2-in. glass dish

2 qt. casserole with lid

13 x 9 x 2-in. glass dish

1% qt. glass dish with lid

2 qt. casserole w!th lid

2 qt. casserole with Ild

None

l% qt. casserole with lid

Lay pouch on microwave

safe dish.

2 qt. casserole with Ild

Approx.

Time

2-3 min./cup

4 min./cup

4 mln./cu~

8-10 min.

depending

on size

8-10 min.

Comments

Cover with lid to dish or wax paper.

If foil tray IS no more than 3/4”

top, return to orlglnai box and reclose box. If tray

IS more than 1” thick, remove food and place in microwave safe dish and cover. If dinner IS in paper board container, remove from box and

cook In orlglnal container If dinner has cake or

brownies, remove before cooking

deep, remove foil

—

12-16 mln

18-22 mtn.

16-24 mln

25-40 min.

.—

8-20 min.

6-9 mln

30-35 mln

7-9 min. 7-9 min.

11-17 min

I hr. 30 min. tc

1 hr. 45 min.

60-75 min.

65-90 min.

4-6 min.

21-28 min.

5-8 min.

10-15 min.

8-16 min.

depending or

number

8-10 min.

12-13 mln

7-9 min.

12-14 m!n

Cover with wax paper to prevent spatters

Cover tightly with plastlc wrap to cook evenly Cover with wax paper Cover with wax paper Baste with barbeque sauce Cover with

plastic wrap. Cover tightly with plastic wrap to cook even;y

Place In cooking bag with ‘h cup water. Silt bag 1”

Cover tightly to ensure even cooking.

Follow InstructIons on rice package

Add ‘h to % cup water

Pierce with fork and place on oven floor

Add 2 tablespoons water

Add

’14 cup water.

Make 1“ sld In pouch

Core apples and fill wkh butter and brown sugar

—.

Page 19

Automatic Roasting in Your

See Auto Roast Chart on page 22.

Microwave Oven

Auto Roast uses the temperature probe to cook to the desired serving temperature. Unlike Temp Cook/ Hold, which uses a single power level, Auto Roast is designed to use up to 3 power settings which auto-

matically switch during roasting, for even and tender cooking results without overcooking.

HAN[), t

t N\OU

,1( I

Just as in conventional roasting, only tender roasts should be Auto

Roasted until specified internal

temperatures are reached. Less

tender roasts should be microwaved by time, according to the Cookbook which comes with your oven. Complete information on preparing roasts for microwaving is in your Cookbook.

How to Prepare Roasts

for Auto Roasting

Place tender beef roasts on trivet in

microwave-safe dish. Insert probe from the front horizontally into center meaty area not touching

bone or fat. Cover with wax paper.

c,,,, ,

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

l– 1-

How to Auto Roast Beef to Medium

—

Step 1: Touch AUTO ROAST Pad.

Display flashes “Enter Code”. Touch number pad 3. “START” flashes. Touch START. Display shows AUTO.

Step 2: At 80°, display switches to

show meat’s internal temperature.

Step 3: Oven monitors internal tem-

perature, automatically switching to

lower power as meat’s temperature rises. This helps prevent toughening or overcooking.

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

Step 4: Aft r emperature is

reache@c ~ to HOLD for 1 hr.,

{k then shuts off. Hold prevents overcooking while keeping meat warm.

Page 20

Auto Roast Chart

Automatic Simmer

Final

Food

Beef

Tender Roast

Rare Medium

Well

Meatloaf

(loaf or round)

Pork

Loin Roast Precooked Ham

Poultry

Whole Chicken

(3 lb.)

Whole Turkey

(Up tO 12 Ibs.)

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

Turkey Breast 170° 13-15

(Insert probe horizontally into meatiest ar~a.)

Code

2 3 140° 4 4 170° 15-20 5-1o

Temp (Min. per lb.)

125°

170°

170° 18-20 115° 11-14

190°

Approx. Time

12-14 14-16 17-18 30

13-15 20

13-15

*Recommended standing time before serving.

Questions Q. Why wasn’t my roast fully

cooked even though the temperature on the display was correct and Auto Roast was completed.

A. The temperature probe must be

properly inserted when you Auto Roast. Check your Cookbook to see

what you might have done wrong.

Q. Do some types of trivets work

better than others?

A. Yes. Flat glass trivets generally

and Answers

Q. When I’m cooking with Auto

Roast, why doesn’t my roast continue to cook during the holding time?

A. When your food reaches finished

temperature, the oven automatically switches to a lower power level. The even temperature that’s maintained in the food during this holding period keeps it warm without

overcooking. provide more browning to the bottom of meats than plastic trivets. Also, ceramic ridge-bottomed roasting dishes usually work well. Plastic trivets may require meat to be turned over more often than

glass trivets do because the grid design and legs let the bottom of the meat stay cooler than glass trivets do.

Hold*

Minutes

5-1o

10-15

5-1o

(Auto Roast Code 6)

Here’s how to Automatic Simmer a

few popular foods. See your Cook-

book for more cooking charts,

recipes and techniques.

Set Auto Simmer like you do Auto

Roast except touch number pad 6. Display shows AUTO until food is 80°, then switches to show temperature until food reaches 180°.

Oven switches to HOLD when food’s internal temperature reaches 180° and maintains that temperature until food is done. If stirring is recommended, you can reset the oven by retouching START. Touch CLEAR/

OFF when cooking is finished.

Automatic Simmer Chart

Approximate

Food Beef

Pot Roast* Stew Chili

Chicken*

Stewing Broiler/Fryer

Ham or Pork

Roast

soup

Stock/Vegetable Spilt Pea

“For frozen, add 2 to 3 hours.

Time/Hrs.

6-8 6-8

11-13

11-12

4-6

3-6

13-15

Page 21

Automatic Defrosting in Your Microwave Oven

How to Auto Defrost

Step 1: Place frozen food in a

microwave-safe dish, put it in the oven and close the door. (Food frozen in paper or plastic can be defrosted in the package.

Your microwave oven automatically

calculates defrosting time, changes

power levels during defrosting, tells you when to turn your food, and holds food for a short time after defrosting time is up to finish the thawing of the inside of the food.

Here’s what you do:

Before You Start

to Auto Defrost

First, check the Auto Defrost chart below or the one at the bottom of

the oven when you open the door. They show minimum and maximum food weights for each code number.

Then, if your food’s weight IS stated in pounds and ounces, use the chart below to convert ounces to

tenths (.1) of a pound.

Conversion Chart

1 to 2 ounces 3 ounces 4 to 5 ounces 6 to 7 ounces 8 ounces 9 to 10 ounces 11 ounces 12 to 13 ounces 14 to 15 ounces

= .1 pound = .2 pounds = .3 pounds = .4 pounds = .5 pounds

= .6 pounds = .7 pounds = .8 pounds = .9 pounds

I‘ “’*W

sot

F- m

Step 2: Touch AUTO DEFROST

pad. “Enter Code” flashes on display.

Step 3: Enter selected code from chart. For example, ground beef calls for Code 3.

Step 4: Enter weight. For example, touch number pads 3 and O for weight of 3 pounds. Display shows

3.0, Code 3, and “Start” flashes. Note: If ERROR appears after you

enter food weight, check the Code Chart to make sure weight corre-

sponds to the code number you entered.

Step 5: Touch START pad. Defrost

time begins counting down on

display.

Step 6: When half the defrosting time is up, the oven signals and “TURN” flashes in the display. Open the door and turn your food over.

Step 7: Close the door and touch

the START pad—defrosting will not continue until you do. Display shows remaining defrosting time counting down.

Step 8: When defrosting time is

up, oven automatically switches to a HOLD period (5 seconds for Code 3). HOLD shows in display.

Automatic Defrosting Chart

Recommended Foods Code

Chicken Pieces

Fish 2 .5 to 3.9 pounds 5 seconds Ground Beef Roasts, bone in Roasts, boneless Steaks and Chops

In Auto Defrost, It is necessary to let the meat stand during holding time to flmsh

defrosting. You may take the meat out of the oven at this time If you prefer

3 4 3.0 to 5.9 pounds 5 3.0 to 5.9 pounds 6

Min.-Max Hold

Weiqht Time*

.5 to 4.9 pounds 5 seconds

.5 to 5.9 pounds 5 seconds

20 minutes 20 minutes

.5 to 3.9 pounds 5 seconds

Step 9: When holding time is up, the oven signals, “END” flashes, and the oven turns off.

Q. I entered Auto Defrost Code 1, then the number 4 for 4 pounds of chicken. The display flashed START but when I touched the START pad, “ERROR” flashed. Why?

A. You must enter 4 (for pounds)

and O (for ounces). Touch CLEAR/ OFF and begin again. “ERROR” also flash if a wrong weight for a particular code is entered.

will

Page 22

Manual Defrm.,ing in Your Microwave Oven

The Defrost setting is designed for even thawing necessary for large

amounts of food and is one of the

most important advantages of a microwave oven.

● Power Level 3 is automatically set

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

● See your Cookbook for defrosting

help. To become better acquainted with

the defrost functions, defrost frozen

pork chops by following the steps below.

Step 1: Place package of frozen

chops in the oven and close door

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

Step 3: Touch number pad “8” then MIN 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 completed, “END” flashes, the oven signals and automatically shuts off.

Step 5: Turn package over, close

door and repeat Steps 2, 3 and 4. Step 6: When oven signals, “END”

flashes and oven shuts off. Remove

package and separate chops to

finish defrosting.

Defrosting Tips

● Foods frozen in paper or plastic

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. (Do not heat on DOUBLE DUTY’M shelf. ) Select foods which microwave well.

. Pre-packaged frozen dinners can

be defrosted and microwave

cooked. . Check your Cookbook for other

defrosting tips

Questions and Answers ~. When I press START, I hear ~

dull thumping noise. What is it? A. This sound is normal. It is lettl~ g

you know the oven is using a Power

Level lower than HIGH.

Q. Can 1 Defrost small items in a hurry?

A. Yes, but they will need more fre-

quent attention than usual. Raise the Power Level after entering the time by touching POWER LEVEL and 7 or 10. Power Level 7 cuts the time about in %; Power Level 10 cuts the time to approximately 1/3. During either, rotate or stir food frequently.

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 right for my food?

A. Cookbook times are average.

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

in your Cookbook. If your food is still not completely thawed at the end of that time, re-set your oven and adjust the time 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 1 need to touch “O” then “O”?

A. No. You touch the number pad

then the MIN Pad which automatically enters two “00”.

Page 23

Cooking by Time in Your Microwave Oven

7 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 these steps

below.

/’!!

—.,

Step 1: 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 display shows :0 and Power 10. “Enter Cook Time” flashes.

Step 3: Select your time. Touch 1, 2, and O for a minute and 20 seconds. “Cook Time”, Power 10, and 1:20 appear 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 show on display. Step 5: When time is up, oven

sounds 3 times. Display flashes “END”. Oven, light, and fan shut off

Questions and Answers

Q. I set my oven for the time called

for 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 Cook recipes give you a time range to

prevent overcooking. Set the oven for minimum time, test the food for doneness, and cook your dish a

little longer, if necessary. Q. 1want to cook my dish on a

Power Level other than HIGH, what do 1 need to do?

A. To change the Power Level,

touch the POWER LEVEL pad. “Enter Power” flashes on the display panel. Enter the desired number.

Q. Can I interrupt my Time Cook

function to check the food? A. Yes. To resume cooking, simply

close the door and touch START.

NOTE: Microwave power will not

come on until you are ready. You

must touch START for cooking to

begin. Q. I touched the number pads and

selected my power level. When 1 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 24

~ooking by Temperature in Your Microwave

Oven

For many foods, internal tempera-

ture is the best test of doneness.

Roasts or poultry are cooked to your preference when temperature cooking. Heating or reheating foods accurately to a serving temperature you desire is simple and easy.

Temp Cook/Hold takes the guesswork out of cooking because the

oven shuts off automatically when the food is done and holds that temperature until you touch the CLEAR/OFF pad.

The Temperature Probe

The temperature probe is a food thermometer that gauges the internal temperature of your food; it must be used when using Temp

Cook/Hold or Auto Roast. Follow the directions for use and insertion on page 21.

How to Temp Cook a Rolled Beef Rib Roast to Medium

Step 1: Insert temperature probe as

directed in Cookbook and attach probe securely in oven wall. Close the door.

Step 2: Touch TEMP COOK/HOLD.

The display panel shows O, F, and

Power 10. “Enter Temp” flashes.

Step 3: Touch 1, 3, 0 for 130°.

“Temp”, 130 F and Power 10 show

on display. “START” flashes.

w/[ “A’~

Step 4: Touch POWER LEVEL pad.

“Enter Power” flashes. Touch 5 for

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

Step 5: Touch START. If internal temperature of the roast is less than 80°, display will show “COOL” or if

temperature is 80° or above, display shows temperature counting up.

Step 6: When 130° is reached, the

oven will sound and flash “HOLD”. The oven will then hold the temperature.

Step 7: Touch the CLEAR/OFF pad

to stop the cycle.

Step 8: Remove probe and food

from the oven.

Cooking Tips

● Use a lower power level setting;

it will heat evenly even though requiring more time,

● Be sure frozen food has been

completely defrosted before inserting probe. Probe may break off if used in frozen foods.

● Always insert probe into the

center of meaty areas; take care not to touch the fat or the bone.

● Insert probe as horizontally as

possible into foods as directed in the recipes. Make sure the handle does not touch the food.

@Use the clip to keep the probe in

place while heating.

● Cover foods as directed in Cook-

book for moisture control and quick, heating.

Questions and Answers

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

A. “ERROR” flashes on display if

you set the temperature either below

80° or greater than 199°. The oven tells you between the flashing of “ERROR” what the incorrect entry was that you set. To re-enter, touch CLEAR/OFF pad and begin steps again.

Q. Are there any foods I can’t Temp Cook?

A. Yes. Delicate butter icings, ice

cream, frozen whipped toppings, etc., soften rapidly at warm temper-

atures. Batters and doughs as well as frozen foods are also difficult to cook precisely with the probe. It is

best to Time Cook these foods.

Q. Why did “PROBE”’ flash on the

display after 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/HOLD 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, you may 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 25

How to Use the Minute/SeCOncj Timer in Your Microwave Oven

- The MIN/SEC Timer, has three

o timing functions:

● It operates as a minute timer.

● It can be set to delay cooking.

● It can be used as a hold setting

after defrosting.

The MI N/SEC Timer operates without microwave energy.

How to Time a 3-Minute Phone Call

Touch MI N/SEC TIMER pad.

Display shows :0. “Enter Time”

flashes.

2. Touch number pads 3, 0 and O (for 3 minutes and no seconds). Display shows 3:00 and HOLD.

3. Touch START. Display shows Hold Time Left and time counting down.

4. When time is up, oven signals, display flashes “END” and shows time of day.

How to Defrost, Hold and Time Cook

Let’s say you want to defrost a

frozen casserole for 15 minutes,

hold for 10 minutes and then Time

Cook for 25 minutes. Here’s how to do it:

Step 1: Take casserole from freezer

and place it in the oven.

Step 2: Touch MANUAL DEFROST pad.

Display shows Enter Def Time, ;0, and Power 3.

Step 3: Touch pads 1, 5 and MIN for

15 minutes defrosting time. Def Time, 15:00, and Power 3 appear on display.

Step 4: Set hold time by touching MI N/SEC TIMER pad. Display

shows Enter Time and :0.

Step 5: Touch pads 1, 0, and MIN

for 10 minutes holding time. Display shows 10:00 and HOLD.

~1 \ // i~

Step 6: Touch TIME COOK pad. Display shows Enter Cook Time, :0, and Power 10.

Step 7: Touch pads 2, 5, and MIN

for 25 minutes of cooking time.

Display shows Cook Time, 25:00,

and Power 10.

Step 8: Touch START pad. Display

shows Def Time Left, Power 3, and

15:00 counting down.

As each function is automatically performed, display shows the information you entered as you set up the oven to defrost, hold and

cook.

Questions and Answers

Q. What will happen if I accidentally reverse my defrost, hold and cook instructions?

A. The oven automatically rear-

ranges your program. Defrosting always comes first, then hold, and then the cooking function.

Q. Can I defrost and hold only?

A. Yes. Sometimes you may only

want to defrost a food, hold it, and cook it later. All you need to do is program in Defrost and amount of time. Then program Hold and the amount of time. Be sure to put the thawed dish in the refrigerator promptly.

NOTE: Let foods remain at room temperature only as long as safe. Times will vary.

Q. I programmed my oven for 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 for 2 minutes, and then defrost for 6 minutes. In this case, the oven would defrost for 6 minutes and

hold for 2 minutes and ignore your

first defrost instruction.

Page 26

Surface Cooking

Your range top is designed to give

you flexibility of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking. It heats through the metal coils of four Calrod@ units thus giving the correct amount of energy for each

setting you choose.

How to Set Controls

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.

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 1: Push in control knob.

Step 2: Turn the knob in either

direction to the heat setting you want.

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 min-

imize condensation by:

● Covering pots and pans with lids,

especially when cooking high mois-

ture foods on the range top.

. Select a surface unit at the front

of the range for boiling foods.

Cooking Tips

Keep range and ventilating hood

free from grease accumulation.

● When cooking is almost com-

pleted, use the retained heat to finish cooking. Turn the knob to OFF and leave the cooking utensil in place. When surface unit has cooled, remove the utensil and the cooked food.

● 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

VIED HI settings. Boilovers cause

smoking and grease 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@ unit.

* Make sure Calrod@ plug-in unit is

securely plugged in and seated on

ring/pan properly for even heating results.

Container Tips

● 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 one 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.

● Center pots and pans on a sur-

face unit which closely matches the bottom of the utensil in size.

● Containers of various materials

may require different heat settings

and/or cooking time. Check the

manufacturer’s instructions before

using.

● Special cooking equipment

without flat bottoms, such as the oriental wok, are not recommended and could shorten the life of the surface unit and/or range top since high heat temperatures are reqiired in this type cooking.

Wrong

Concave Bottom Rounded Bottom

)

Wrong

Right

NOT OVER 1

Page 27

Surface Cooking Chart

@Jtensil Tips

1. Use medium or heavy-weight cooking containers. Aluminum containers conduct heat faster than other metals. Cast iron and coated cast iron containers are

somewhat slower to absorb heat, but generally cook evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

‘Use non-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 heatspreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fit-

ting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the trim ring traps heat

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked In shell

Fried sunny -side-u~

Fried over easy

Poached

Scrambled or omele

Fruits

Meats, Poultry

Braised: Pot roasts c beef, lamb or veal; pork steaks and chops

Pan-fried: Tender

chops; thin steaks u to 3/4-in.; minute steaks; hamburgers;

franks; and sausage thin fish fillets

Container

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

H1. In covered pan bring water to boll before adding cereal.

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

Hi. At first perk, switch heat to LOW,

H1. Cover eggs with cool

water. Cover pan, cook

until steaming, MED HI. Melt butter, add

eggs and cover skillet.

H1. Melt butter

H1. In covered pan bring water to a boll.

HI, Heat butter until light golden In color

HI. In covered pan bring

fruit and water to boll.

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

H1. Preheat skillet, then grease Ilghtly.

Setting to Complete Cooking

LOW or WM, then add cereal. Finish timing according to package directions.

MED, to cook 1 or 2 min.

to completely blend

ingredients, 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 3to 5 min.

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

LOW. Carefully add eggs. Cook uncovered about 5 mtn. at MED. Ht.

MED. Add egg mixture. Cook, stirring to desired doneness.

LOW. Stir occasionally and check for stlcklng.

LOW. Simmer until fork tender

VfED HI or MED. Brown and cook to desired doneness, turning over as needed.

Comments

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

Milk bolls over rapidly Watch as boiling point approaches.

Percolate 8 to 10 min. for 8

cups, less for fewer cups.

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

tops evenly.

Remove cooked eggs w!th slotted spoon or pancake turner.

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

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 1 to 2-in.: 1 to 2 hrs, Beef Stew: 2 to 3 hrs.

Pot roast: 2’/2 to 4 hrs.

Pan frying IS best for thin steaks and chops. If rare IS desired, preheat skillet before adding meat

Page 28

Surface Cooking Chart (continued)

Utensil Tips (continued)

which causes “crazing” (fine hairline cracks) on the porcelain and discoloration ranging from blue to dark

gray on the trim rings.

3. Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

Food

Fried Chicken

Pan broiled bacon Uncovered

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

Simmered or stewed meat; chicken; corned beef; smoked pork;

stewing beef; tongue; etc.

Melting chocolate, butter, marshmallows

Pancakes or French toast

Container

Covered Skillet

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Covered saucepan. Use small

surface unit Skillet or

Griddle

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers; mushrooms: celery; etc.

Rice and Grits

Covered Large Kettle or Pot

‘ressure ~ooker or Oanner

Jncovered Saucepan

:overed Saucepan

Covered Saucepan

Uncovered Skillet

:overed Saucepan

Directions and Setting to Start Cooking

HI, Melt fat. Switch to MED HI to brown chicken.

HI, In cold skillet arrange bacon slices. Cook just until starting to stzzle.

Ht. Melt fat, Swttch to MED

to brown slowly.

HI, Cover meat with water and cover pan or kettle Cook until steamtng.

WM. Allow 10 to 15 mln to melt through. Stir to smooth

MED HI. Heat skillet 8 to 10 mln, Grease lightly

H1. In covered kettle, bring salted water to a boll,

uncover and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle IS heard.

H1. Bring just to boll

Ht. Measure %to l-in, water In saucepan. Add salt and prepared vege-

table. In covered saucepan

bring to boll.

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

Hi. In skillet melt fat

H1. Bring salted water to a boll,

WRONG

Setting to Complete Cooking

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

MED HI. Cook, turning

over as needed.

LOW. Cover and cook unttl tender.

LOW. Cook until fork tender. (Water should boll slowly). For very large loads medtum heat may be needed.

Cook 2 to 3 mln per side,

MED HI, Cook uncovered ~ntll tender, For large amounts HI may be Ieeded to keep water at “olllng boil throughout ?ntlre cooking time,

—

VfED HI for foods cooking 10 m[n, or less, MED for

oods over 10 min.

.OW. To finish cooking.

dED. Cook l-lb, 10 to 30 nore min., depend[ng on

~enderness of vegetable.

.OW. Cook according to

ime on package,

MED. Add vegetable 2ook unt]l desired tenderness IS reached.

NM. Cover and cook ]ccording to time.

Comments

For cris~ only afte for 10 ml Jncover and cook turning 0( ‘slonally 10 to 20 min.

A more attt. ‘ on ee method is to start an.

Meat may be b 5 or marinated in sauce b~ frying.

Add salt or other sea> before cooking If meat nas not been smoked or otherwls cured.

When melting marshmallows, add milk or water.

Thick batter takes sllghtly longer time Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent bollover. Pasta doubles In .sIze when cooked.

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent jtlcklng.

Jncovered pan requires more Mater and longer time.

Break up or st!r as needed while cooking. i

Turn over or stir vegetable as necessary for even browning

Triples In volume after >ooklng. Time at WM. Rice: 1 ;UP rice and 2 cups water—25 nlns. Grits: 1 cup gr}ts and 4 ;ups water—40 mln

y ch!cken, cover

,wltching to LOW

at MED.

‘]

~’ A,

~ I

~~i

Page 29

Using Your Conventional Oven

r--

Your oven is designed to give you

the best results in baking, broiling, and roasting when used as recommended. Before using your oven, read the directions for setting and using all of the controls and timer.

Oven Light Light comes on automatically when

door is opened or use switch in upper right corner on window door to turn it on when door is closed.

Oven Shelves

When the shelves are correctly placed on shelf supports they are

designed with stop-locks to prevent them from coming out of the oven or tilting when food is placed on them.

TO REMOVE, lift up rear of shelf and pull forward with stop-locks along top of shelf support.

TO REPLACE, insert shelf with stop-locks resting on shelf supports and push toward rear of oven until it falls into correct position under

shelf supports.

Shelf Positions

The oven has four shelf supports marked A (bottom), B, C and D

(top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Automatic Oven Timer,

Minute Timer

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 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.

Page 30

How to Bake and Time Bake in Your Conventional Oven

How to Set

Your Oven for Baking

See Baking Chart on page 33.

Step 1: Place shelf on embossed shelf support “B” or as indicated on

Baking Chart, page 33.

Step 2: After making sure that the oven door is closed, turn the OVEN

SET Knob to BAKE. Oven “On”

Light comes on and remains on as long as OVEN SET Knob is on BAKE.

Step 3: Turn OVEN TEMP Knob to the temperature called for in recipe. Oven Cycling Light comes on and remains on until preset oven temperature is reached. It reappears

each time oven temperature drops below preset temperature.

Step 4: YOU may set your Minute Timer to the desired cooking time as indicated in your recipe. If your cooking time is longer than sixty minutes, Minute Timer must be reset.

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 or proper 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

recipe as a guide. Be sure foods are

done before removing from oven.

How to Time Bake

Your Automatic Oven Timer controls your Time Bake feature. When you Time Bake, your range can be preset to start and stop automati-

cally if you 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 to 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.

Step 3: Turn OVEN SET Knob to

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

Step 4: Turn OVEN TEMP Knob to temperature setting. Oven Cycling Light will come 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.

(

‘i

Page 31

Baking Chart

1. Aluminum pans conduct heat quickly. For most conventional

,’

baking light shiny finishes generally give best results because they

prevent overbrownlng in the time It takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

2. Dark or non-shiny finishes, also glass and pyroceram, generally absorb heat which may result in dry, crisp crusts. Reduce

oven heat 25° if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

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

foods which cook longer than 30 or 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. open the oven door to check food as little as Dossible to mevent uneven heating and to save energy.

Food Bread

Biscuits (’h-in. thick)

Coffee cake

Corn bread or muffins Gingerbread

Muffins Popovers

Quick Loaf Bread Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Sponqe

Cakes

3undt cakes

Cupcakes

Fruit cakes

Layer

Layer, Chocolate

Loaf

Brownies Drop

Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Custard

Puddings, Rice and

Custard

Pies

Frozen

Meringue

‘ crust Two crust Pastry Shell

Miscellaneous

Baked potatoes

Scalloped dishes Souffles

Container

Shiny Cookie Sheet

Shiny Metal Pan with Satin-finish bottom Cast Iron or Glass

Shiny Metal Pan with Satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Alum!num Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Metal or Glass Loaf or Tube Pan Shiny Metal Pan with Satin-finish bottom Shiny Metal Pan with Satin-flnwh bottom Metal or Glass Loaf Pans

Metal or Glass Pans Cookie Sheet

Cookte Sheet Dookle Sheet

Slass or Metal Slass Custard Cups or :asserole (set In pan of lot water) 31ass Custard Cups or 2asserole

FOII Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-flnlsh Metal Glass or Satin-finish Metal Glass or Sahn-finish Metal

Set on Oven $helf Glass or Metal Slass

Shelf Position

B, A

A, B B

B“

A, B

A, B B, A

A B A

A, B B

A, B

B, C B, C

A, B, C B

B, A

A, B B B

A, B, C A, B, C B

Oven Temp.

400°-475°

350°-400°

400°-450° 350°

400°-425° 375°

350”-375° 375°-425°

375°-425° 350°-375°

325°-375° 375°-400° 325°-350°

325°-350° 350°-375°

275°-300°

350°-375°

350°

325°-350° 350°-400°

400°-425° 375°-400°

350°-400° 300°-350°

325°

400°-425°

325°-350°

400°-425° 400°-425° 450°

325°-400° 325°-375° 300°-350°

Time, Min.

15-20

20-30

20-40

45-55

20-30 45-60

45-60

10-25 20-30

30-55

10-15

45-60

45-65 20-25

2-4 hrs,

20-35

25-30

40-60

25-35 10-20

6-12 7-12

30-60 30-60

50-90

45-70

15-25

45-60 40-60 12-15

60-90 30-60

30-75

Comments

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

Preheat pan for crisp crust.

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

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

Two piece pan is convenient

-Ine pan w!th waxed paper

‘aper liners produce more motst :rusts, Jse 300° and Shelf B for small or ndlvldual cakes.

jar cookies from mlx use same time Jse Shelf C and Increase temp 2510° for more browning

\educe temp to 300° for large cusard. Cook bread or rice pudding ilth custard base 80 to 90 m!nutes

.arge pies use 400° and Increase Ime. ‘o quickly brown meringue use 100° for 8-10 min. ;ustard fllllngs require lower temp , mger time

ncrease hme for large amount or

Ize.

Page 32

How to Set Your Oven for Roasting

See Roasting Chart on page 35.

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

meat to baste itself.

Step 2: Use shelf position “A” or

“B”; or the one indicated on Roasting Chart, page 35. Place Oven Shelf on correct embossed shelf support. For very tall roasts, remove second oven shelf.

Step 3: Turn the OVEN TEMP Knob to 325”. (The exception is small poultry which is roasted at 3750.)

Step 4: Close the oven door and turn the OVEN SET Knob to BAKE. 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.

Cooking Tips

c 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

thawed before cooking to ensure it is done evenly. Some, however, can

be cooked successfully without thawing. Check the packer’s label for specific directions.

How to Set Your

Step 2: Position oven shelf as indi-

cated on Broiling Chart, page 36.

Step 3: Turn the OVEN SET Knob and OVEN TEMP Knob to BROIL.

Both Oven Indicator Lights cG::ie on.

Step 4: Leave oven door ajar 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.

abOUt

Cooking Tips

/’f’

(

Step 6: Turn off the heat when the roasting cycle is complete.

Oven for Broiling

See Broiling Chart on page 36. Step 1: Place the meat on the

broiler rack in the broiler pan.

Always use the rack so fat drips

into the broiler pan.

● Foil may be used to line the

broiler pan 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. ‘ ‘

Page 33

Roasting Chart

1. Position oven shelf at B for small-size roasts (3 to 7 Ibs. ) and

at A for larger roasts.

2. Place meat fat side up or poultry breast-side up on brotler 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.

Oven

Type

Temp.

Doneness

Meat

Tender cuts: rib, h!gh quallty

sirloln tip, rump or top round”

Lamb Leg or bone-in shoulder’

Veal shoulder, leg or Ioln’ Pork Ioln, rlb or shoulder’ l-lam, pre-cooked

Ham. raw “For boneless rolled roasts over 6-in th!ck, add 5 to 10 mln per lb. to times give

325°

325° 325° 325°

325°

Rare: Medium:

Well Done, Rare:

Medium’ Well Done:

Well Done: Well Done” To Warm

Well Done,

Poultry

Chicken or Duck

Chicken pieces

Turkey

325° 375°

325°

Well Done. 35-40 30-35 Well Done 35-40

Well Done: 20-25 15-20

Standing time recommended for roasts is 10 to 20 min. to

4. allow roast to f!rm up and make it easier to carve. It WIII rise about 5° to 10° Internal temperature; to compensate for tem-

perature rise, if desired, remove roast from oven at 5° to 10°

less than temperature on chart.

Frozen roasts can be conventionally roasted by adding 10

to 25 min. per pound more time than given in chart for refrigerated. (10 min. per lb. for roasts under 5-l bs. ) Defrost poultry before roasting

Approximate Roasting Time, in Minutes per Pound

Internal Temp. 0F

3 to 5-lbs. 6 to 8-lbs.

24-30 18-22 30-35 22-25 35-45 28-33

21-25 25-30 24-28

30-35 28-33 35-45 30-40 35-45

10 reins. per lb. (any weight)

20-23

30-40

130°-140°

150°-160° 170°-1850

130°-140° 150°-1600 170°-185°

170°-1800 170°-1800 125°-1300

Under 10-lbs. 10 to 15-lbs.

20-30

~bove,

17-20

160°

3 to 5-lbs. Over 5 Ibs.

185°-1900 185°-1900

10 to 15-lbs. Over 15-lbs.

thigh:

185°-1900

Page 34

Broiling Chart

1. Always use broiler pan and rack that comes with your oven,

It is designed to mlnlmize smoking and spattering by trapping

juices in the shielded lower part of the pan

2. Oven door should be ajar for most foods: there is a special

position on door which holds door open correctly.

3. For steaks and chops, 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

piercing meat and loosing Juices.

4. If des]red, martnate meats or chicken before broiling. Or, brush with barbeque sauce last 5 to 10 minutes only

5. When arranging food on pan, do not let fatty edges hang

over sides, which could soil oven with fat drlpplng.

6. Broiler does not need to be preheated. However, for very th!n foods or to Increase browning, preheat if desired.

Frozen Steaks can be conventionally broiled by post-

tlonlng the oven shelf at next lowest shelf position and increasing cooking time given In this chart

8. If your range IS connected to 208 Volts rare steaks may be broiled by preheating the broil heater and positioning the oven shelf one position higher,

Quantity and/or

Food Comments

Ground Beef,

Well done

Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties)

% to 3/d-in. thick

Shelf Position

First Side Time, Min.

7 4-5

Second Side Time, Min.

3’/2

Arrange In single layer.Bacon

Space evenly. Up to 8 patties take about same

time.

Beef Steaks

Rare Medium

Well Done Rare

Medium Well Done

Chicken

1 inch thick (1-1’/2 Ibs. )

1%-in. thick (2-21/2 tbs. )

1 whole (2 to 2%-lbs,),

split lengthwise

c c

7 9 13

10 15 25

7 9 13

7-8 14-16

20-25

10-15

Steaks less than I-In, cook through before browning. Pan frying is recommended.

Slash fat.

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

Bakery Products

Bread (Toast) or Toaster Pastries

Engltsh Muffins

Lobster tails

8-oz. each)

(6 to

Fish

Ham slices

(precooked)

2-4 slices

1 pkg. (2)

2-spilt 2-4 B

l-lb. fillets ‘/, to

%-in thick

l-in thick

c c

1‘/2-2

3-4 13-16 (Do not

5 5

‘/2

turn over)

Space evenly. Place Engllsh muffins cut-side-up and brush with butter, If desired.

Cut through back of shell. Spread open. Brush with melted butter before and after half time,

Handle and turn very carefully

Brush wl!h lemon butter before and during cooking If desired, Preheat broiler to Increase browning

8 Increase times 5-10 min. per .sIde for

11/z-in. thick or home cured

Pork chops

Well Done

2 (’/2 inch) 2 (l-In. thick) about 1 lb

10 13

Slash fat

Lamb chops

Medium Well Done

Medium

Well Done

Wieners and slmllar

precooked sausages, bratwurst

? (1 inch) ~bout 10-12

(11/2 Inch)

~bout 1 lb. l-lb. pkg. (10)

c c

10 10

4-7 10

4-6 12-14

1-2 f desired, split sausages In half

Slash fat

engthwlse into 5 to 6-in pieces

1’/2times per side

Page 35

How to Operate Your Self-Cleaning Oven

Recommended

Cleaning Time:

Moderate Soil (thin spills and light spatter)—2 hours

Heavy Soil (heavy greasy spills

and spatter)—3 hours Before Setting Oven Controls

Step 1: Remove all cookware and

food as well as heavy soil deposits from the oven. Clean spatters or spills around the oven door, rectangular flanges, and gasket. Then close the door. (Oven shelves may be left in oven. Note: Shelves may become gray after several

clean ings. )

——..——————

How to Set Oven for Cleaning

Step 1: Turn OVEN SET Knob and

OVEN TEMP Knob clockwise to CLEAN. The control will snap into final position when the CLEAN posi-

tion is reached.

Step 2: Push and hold Latch Release Button while sliding the latch to CLEAN.

—[ u–+ \

‘y\*

Step 3: Set the Automatic

Oven Timer: . Push 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 tirle

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 self-

cleaning cycle.

When cleaning temperature is

reached, Lock Light comes on and

door cannot be unlatched until

Lock Light goes off.

Step 4: When Lock Light goes off, push and hold the Latch Release Button while sliding Latch to OPEN.

–’i!!

Questions and Answers

Q. What should 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 smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess grease and reset the clean cycle.

Q. Why did the Lock Light come on

when I first set the oven for CLEAN?

A. Lock Light glowing indicates that

oven is too hot. Turn OVEN SET Knob to OFF and open oven door to cool the internal cavity. After a

short period of time, reset controls

for cleaning.

Q. My oven shelves have become gray after several cleanings. Is this normal?

A. Yes. After many cleanings, the

shelves may lose some luster and discolor to a deep gray color.

Q. Why do I have ash left in my

oven after cleaning.

A. Some types of soil will leave a

deposit which is ash. It can be removed with a damp sponge or cloth.

Q. Why is there still some black soil

left after cleaning? A. You did not time the oven to

clean long enough. This deposit will be removed in later cleanings.

Q. If my oven clock is not working can I still seif-clean my oven?

A. No. Your Automatic Oven Timer uses the range clock to help start

and stop your self-cleaning cycle.

Step 5: Turn OVEN SET Knob to

OFF.

Page 36

The Problem Solver

To Save Time and Money—

before you request semice,

check the Problem Solver

Conventional Oven

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

If you have a problem, it may be

minor. You may be able to correct

ityourself. Just use this Problem

POSSIBLE CAUSE AND REMEDY

Plug on 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.

Light bulb is loose. Bulb is defective. Replace.

Switch operating oven light is broken. Call for service.

OVEN SET Knob not set at BROIL. OVEN TEMP Knob not set at BROIL. Door not left ajar as recommended. Improper shelf position is being used. Check Broiling Chart. Necessary preheating was not done. Food is being cooked on hot pan. Utensils are not suited for broiling.

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

Solver to locate your problem and , then follow the suggested recommendations.

FOOD DOES NOT ROAST OVEN SET Knob not set on BAKE.

OR BAKE PROPERLY

MOISTURE INSIDE AND OUTSIDE YOUR OVEN

CALROD@ SURFACE UNITS NOT FUNCTIONING PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON’T LATCH

OVEN TEMP 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.

Be sure oven vent duct is not covered with some material. Be sure oven vent duct is positioned properly.

Surface units are not plugged in solidly. Trim rings/drip pans are not set securely in the range top. Surface unit contols are not properly set.

Automatic time dial/dials not set or not set properly. The STOP dial 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.

Turn OVEN SET Knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won’t latch. To cool oven, open door wide, then latch can be moved.

OVEN SET Knob must beat CLEAN or OFF before Latch can be moved.

Latch Release Button not pushed when moving Latch.

Page 37

Microwave Oven

PROBLEM

CONTROL PANEL LIGHTED, YET OVEN WILL NOT START

“ERROR” APPEARS When using Temp Cook, a temperature less than 80° or more than 199° ON READOUT

“PROBE” APPEARS ON READOUT using Auto Roast or Temp Cook functions.

POSSIBLE CAUSE AND REMEDY

Door not securely closed. START Another selection entered already in oven and CLEAR/OFF not touched

to cancel it.

Make

CLEAR/OFF was touched accidentally. Reset cooking 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/HOLD.

Make sure you entered a code number after touching AUTO COOK,

AUTO ROAST or AUTO DEFROST.

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 has been forgotten or not seated properly in oven wall when

must be touched after entering cooking selection,

sure you have entered cooking time after touching TIME COOK.

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

COOKED OR UNDERCOOKED

All These Things Are Normal on Your Microwave Oven:

. Steam or vapor escaping from around the door.

. Light reflection around door or

outer case.

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

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 lessening

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 Roast section of this

book for specific instructions.

Check Cookbook for food placement and instructions when using

Double Duty’” Shelf.

Dimming oven light and change

in blower sound may occur while operating at power levels other than high.

. Dull thumping sound while opersting at power levels other than high.

. Some TV-Radio interference might be noticed while using your microwave oven. It’s similar to the interference caused by other small

appliances and does not indicate a

problem with your oven,

Page 38

Care and Cleaning of Your Cooking Center

Proper care and cleaning are important so your Cooking Center will give you efficient and satisfactory sewice. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELCTRIC POWER IS OFF BEFORE CLEANING ANY PART OF YOUR COOKING

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.

TernDerature Probe

The ~robe 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. Rinse and dry. DO NOT wash the probe in an automatic dishwasher.

Aluminum Foil on Shelves— why you shouldn’t use it

DO NOT place a sheet of aluminum foil on any shelf in either your microwave or 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.

Oven Lamp

The oven lamp bulb is long-lasting.

Only a qualified service technician

should replace it.

DOUBLE DUTYTM

Shelf Accessory

Your shelf accessory is designed for use in a microwave oven only; do not use in a conventional oven. Do not use a browning dish with the shelf. Arcing could occur.

Clean shelf with mild soap and water or in the dishwasher. Do not remove plastic spacers from the shelf when cleaning. Do not clean

in self-cleaning oven.

Precautions for Use of Metal

Use metal only as directed in the Cookbook. Metal trays no more than 3/4” deep may be used for TV dinners, and the metal temperature probe is designed for microwave oven use. Always keep metal at least one inch away from sides of oven.

Cleaning —Outside

Clean the outside of your microwave oven with soap ~nd water, then rinse and dry. The outer pane

of the window is glass. Wipe it clean with a damrI towel. Chrome is best wiped with’s damp cloth and then with a dry towel.

Cleaning—Inside

Keep it clean and sweet-smelling.

Opening the oven door a few min-

utes after cooking helps air out the

inside. An occasional thorough wip-

ing with a solution of baking soda and water keeps the interior fresh.

Spills and spatters are easy to remove from wails, floor and antenna cover. That’s because there’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 spatters with a sudsy cloth, then rinse and dry.

NEVER USE A COMMERCIAL OVEN CLEANER ON ANY PART ‘

OF YOUR MICROWAVE OVEN.

Wipe up spatters on the glass on the inside of the door daily. Wash

glass, when it’s soiled, with a min-

imum of sudsy, warm water. Rinse

thoroughly and dry.

Wipe metal and plastic parts on the inside of the door frequently. Use a

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 sur- faces of 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 of the oven (see

page 8). You will damage the oven

if you do.

Using a Brown ‘N Sear Dish? Use Bar Keepers Friend(a Cleanser.

High heat generated on the bottom of the Brown ‘N Sear Dish can cause scorched appearing stains to bake onto the oven floor if grease IS present. These may be removed with Bar Keepers Friend{R) Cleanser by SerVaas Laboratories, Inc.

After using this cleaner, rinse and dry thoroughly, following instructions on can. Do not use it on the painted surfaces such as the walls— it may scratch the paint.

Bar Keepers Friend(’) Cleanser is sold in many grocery, hardware and department stores.

Page 39

Oven Thermostat

Indented Area

(Area seen through glass control panel after knob is removed.)

The temperature on your new oven has been accurately set at the factory. 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 counterclock-

wise. To lower oven temperature,

move dial one notch clockwise. (Each notch represents approximately 150. )

s Return knob to the range by matching the flat area of the knob to the shaft.

. Recheck oven performance before making an additional

adjustment.

Lamp Replacement

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your Cooking Center at the main fuse or circuit breaker panel. Be sure to let the

lamp cover and bulb cool completely before removing or replacing them.

To remove:

c 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. Replace 3

screws and tighten them, making sure cover fits flush with oven wall,

● Reconnect electric power to the

Cooking Center.

Use of Aluminum Foil in

Broiling

If you wish, you may line the broiler

pan with aluminum foil and cover

the rack with it for broiling. ALWAYS

BE SURE TO MOLD THE FOIL THOROUGHLY TO THE BROILER RACK AND SLIT 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.

Oven Vent Duct

Oven is vented through a duct located under the right rear Calrod@

unit. To clean duct: remove Calrod@ unit and drip pan/ring. Lift out vent duct. In replacing, make sure the duct opening is under the opening

in drip pan. Correct positioning is

‘important to allow moisture and

vapors to be released from oven.

Never cover the hole.

/cent/nued next page)

Page 40

Plug-In Surface Units

Clean the area under the drip pans

often. Built-up soil, especially grease, may catch fire. To make cleaning easier, the plug-in surface units are removable.

SPIOER

MEDALLION

CHROME-PLATEO ORIPPANRING

RECEPTACLE

TERMINALS

/“

To remove: s Be sure the control for the sur-

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

Q Raise the unit coil opposite the receptacle. Lift about one inch above the trim ring and pull away from the receptacle.

● After removing the plug-in sur-

face unit, lift the drip 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. Rinse all washed areas with a damp cloth or

sponge. To replace: c Place drip pan/ring in the surface

unit cavity found on top of the range. Line up the drip pan so the unit receptacle can be seen.

● Insert the terminals of the plug-in

unit through the opening in the drip

pan/ring and into the receptacle.

● Guide the surface unit into place

so it fits evenly and locks snugly into the receptacle or trim ring. Note: If your range has separate

trim rings, the drip pan must be

under the trim ring.

Do not attempt to clean, adjust, or in any way repair the plug-in receptacle. If liquid should spill and collect inside the receptacle, call for service.

Removable Oven Door

r-\

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.

TO REPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

Page 41

Cleaning Chart

Note Let oven parts cool before cleaning manually.

PART

MATERIALS TO USE

GENERAL DIRECTIONS -

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

Bake Unit and Broil Unit

and cannot be lifted to clean the oven floor. If spiliover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and

Broiler Pan & Rack

● Soap and Water

● Soap-Filled

Scouring Pad

. Plastic Scouring Pad

rack stand in oven to cool). Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over the rack. Let both stand for a few minutes. Wash; scour if necessary, Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Control Knobs:

Range Top and Oven

Mild Soap and Water

Pull off knobs. Wash gently but do not soak. Dry and return controls to range making sure to match flat area on the knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and

Outside Glass Finish

Soap and Water

polish with a dry cloth. If knobs on the control panel are re-

moved, do not allow water to run down Inside the surface of

glass while cleaning.

Metal, including Chrome Side Trims and Trim Strips

Soap and Water

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

Avoid cleaning powders or harsh abrasives which may scratch

the enamel.

Porcelain Enamel Surface*

. Paper

● Dry Cloth

. Soap and Water

Towel

If acids should sptll on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse,

For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse. Polish with a dry cloth.

On this oven, clean ONLY the door liner outside the gasket. The door ISautomatically cleaned if the oven IS In the self-

Inside Oven Door*

Soap and Water

cleanlng cycle. If splllover 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

Oven Gasket*

Avoid getting ANY cleanlng materials on the gasket, Cool before cleanlng, Frequent wiping with soap and water

Oven Liner

Soap and Water

will prolong the time between major cleanings. Be sure to rinse thoroughly. For heavy soiling, use yourself-cleaning cycle often.

Shelves (See Self-Cleaning

Oven DirectIons)

Soap and Water

Your shelves can be cleaned with the self-cleaning function In the oven. For heavy sotl, clean by hand tioned materials. Rinse thoroughly to remove all materials after cleanlng.

Spatters and spills burn away when the cotls are heated At the end of a meal, remove allutensilsfrom the Calrod” unitand heat the soiledunitsatH1.Letthe soilburn off about a minute

Calrod$ Surface Unit Coils

and switch the units to OFF. Avoid getting cleanlng materials on the COIIS. 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. Clean as described below or in the dishwasher. DO NOT

CLEAN ON THE SELF-CLEANING FUNCTION as pans and rings will discolor.

vVipe all rings after each cooking so unnoticed spatter WIII not

‘burn on” next time you cook, To remove “burned-on” spatters Jse any or all cleaning materials mentioned. Rub /ight/y with

Chrome-Plated Rings or Chrome Trim Rings and Pans

. Soap and Water . Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non Metalllc)

~courlng pad to prevent scratching of the surface,

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm

water. Rinse and dry. In addition, pan may also

be cleaned in the dishwasher or in self -cleaning

Porcelain Drtp Pans

. Soap and Water . Soap-Filled Scouring Pad . Plastlc Scouring Pad

● Dishwasher

●S~lllaae of marinades, fruit iulces, and bastlna materials contalnlna actds mav cause discoloration. S~lllovers should be wiped

up Imfiedlately, with care being taken to not ;ouch any hot portlondof the ove’n. When the surface IScool,clean and rinse

using any and all men-

oven.

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“purchase ot new apphances, or have questions

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mformatlon service ISopen 24 hours a day,