GE JHP68G Use and Care Manual

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Howtogetthebestfrom
Wcrowave
Centiie
Yow* Cootig
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Useand Careof modelJHP68G Featuresof
yourCookingCenter
Howto usethe microwave
AUTOCOOKfeature
Howto use the microwave
p8
plo
AUTOROASTfeature
Howto usethe microwave
AUTODEFROSTfeature Howto opemtethe
self-cleaningoven Savetimeandmoney.
Beforeyourequestservice, usethe problemSolver
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Your Direct Line to General Electric
p21
p23
m
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.
I
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.
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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.
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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.
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Microwave Oven:
Read and follow the specific
“PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO
e
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
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‘t: ,~inicrowave oven unless in a
T
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
4:
w
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
o
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.
5
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
a
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
c
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.
7
Page 8
Features of Your Cooking Center
1.
Door Handle. Pull to open door. Door must be securely latched for oven to operate.
2.
Inside Door Latches.
Window with Metal Shield.
3.
Allows cooking to be viewed while keeping microwaves confined in oven.
4.
Light. Plastic Antenna Cover. Protects
5.
the antenna which distributes microwave energy into the oven.
6.
Oven Vent.
7.
Oven Floor.
8.
MICROTHERMOMETER’M
temperature probe.
9.
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
I
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—
I
ocated inside upper oven on
I
eft side.
1. ,1111
r
lLIL. JIU JL 1.11
1
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——— ——. .
Model JHP68G
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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
\
t.
unit.
39. Removable Metal Plates for Optional Ventilating Hood Grease Filters.
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Page 9
Features d Your Touch Control Panel
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1.
DISPLAY. Displays time of day, time or temperature during cooking functions, power level being used, cooking mode and instructions.
2.
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.
3.
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.
4.
CLEAR/OFF. When touched, it
shuts off the oven and erases all settings (except time of day).
5.
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. )
o
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6.
CLOCK. Touch this pad to enter time of day or check time of day while microwaving. To set clock, first touch CLOCK pad and then enter time of day. For example, if time is 1:30, 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.
7.
NUMBER PADS. Touch these pads to enter cooking, defrost­ing time, time of day, tempera­ture, Power Level, Auto Codes or food weights for Auto Defrost.
8.
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.)
9.
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.)
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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.
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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.
t
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)
x
10
Page 11
Automatic Cooking (continued)
Example of How to Use
9
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.
11
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
Q.
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.
I
+
12
Page 13
Automatic Cocking Recipe Guide
‘4utomatic Cooking Control is a
m
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.
13
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.
——_ —___
J
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.
14
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.
15
.
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 -<
~.. . . -—~.—-—. – ,
r-
“’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.
16
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
1
3
large potatoes, peeled and cubed
4
large carrots, coarsely grated
1
medium onion, cut in pieces
1/2
small head of cabbage, sliced
1
can (103/4 oz.) cream of celery soup
1
can (103/4) cream of mushroom soup
1
block (8 oz.) pasteurized processed cheese, cubed
2
cans (4 oz. each) mushroom pieces
1
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
25
Code Changes Adapting Recipe to Auto Cook
Omit cooking step prior to addklon of Mozzarella cheese. Add Mozzarella and microwave in one step.
3
4 None.
Omit cooking step prior to addition of paprika. Add paprika and microwave in
one step.
Omit turning dish.
17
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.
It
i
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
1
blicrowave-safe container matched to size of food
2
2
2ook In container
4
[See comments)
4
3
2-3 qt. casserole with lid
4
to dish
5
6
3 qt. casserole with lid
9
to dish
12 x 8 x 2-in glass dish
4 4
glass loaf dish
8
12 x 8 x 2-in. glass dish
4 5 8
13 x 9 x 2-in. glass dish
7
2 qt. casserole with lid
7
13 x 9 x 2-in. glass dish
7
1% qt. glass dish with lid
2
2 qt. casserole w!th lid
6
2
2 qt. casserole with Ild
4
None
9
l% qt. casserole with lid
2
3
Lay pouch on microwave
3
safe dish.
2 qt. casserole with Ild
2
Approx.
Time
2-3 min./cup
,,
,!
,,
,,
4 min./cup
4 mln./cu~
8-10 min.
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
20
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
o
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
r
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.
21
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
4
1
5
5
Temp (Min. per lb.)
125°
170°
170° 18-20 115° 11-14
190°
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
20
5-1o
20
20
(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
4-6
3-6
13-15
22
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
t.
sot
F- m
Pn
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
1
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
23
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”.
24
Page 23
Cooking by Time in Your Microwave Oven
7 The Time Cook feature allows you
9
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.
/’!!
I
—.,
I
r-
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.
25
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.
26
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.
1.
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
9
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
~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.
27
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.
I
Step 1: Push in control knob.
A
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
L
Right
Right
\
-
NOT OVER 1
28
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
o
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;
e
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
29
.
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.
I
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.
‘]
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I
~ I
I
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.
~~i
30
Page 29
Using Your Conventional Oven
r--
Your oven is designed to give you
0
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
0
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.
31
.
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.
8
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.
(
P
J
‘i
32
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
e
Cupcakes
Fruit cakes
Layer
Layer, Chocolate
Loaf
Cookies
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
o
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
c
B,
B, A
B
B
A, B B
B“
A, B
A, B B, A
A B A
A, B B
A, B
B
B
B
B, C B, C
B, C B, C
A, B, C B
B
A
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°-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
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.
33
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.
34
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
o
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°
325°
Rare: Medium:
Well Done, Rare:
Medium’ Well Done:
Well Done: Well Done” To Warm
Well Done,
Poultry
Chicken or Duck
9
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.
5.
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.
.n
thigh:
185°-1900
35
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.
7.
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
c
c
First Side Time, Min.
3%
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
c c
c c
A
7 9 13
10 15 25
35
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
c
B
1‘/2-2
3-4 13-16 (Do not
5 5
8
‘/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
c
B
10
13
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
OZ
c c
B
c
8
10 10
17
6
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
t
?
36
Page 35
How to Operate Your Self-Cleaning Oven
Recommended
o
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.
37
.
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.
1
i
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.
38
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,
39
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.
9
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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
i
Q
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.
I
/
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)
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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.
I
SPIOER
MEDALLION
CHROME-PLATEO ORIPPANRING
RECEPTACLE
TERMINALS
I
/“
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.
\
42
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.
—-~..
m ‘.
\.,
?
“purchase ot new apphances, or have questions
. ..
.. ... fir--
,.
43
mformatlon service ISopen 24 hours a day,
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