GE JHP69GJ Use and Care Manual

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Page 1

How

getthebestfrom

UseandCareof model

Jm?69GJ

Features Microwave

AUTOCOOKfeature

Microwave AUTOROASTfeature

Microwave AUTODEFROSTfeature

Howto operatethe

self-cleaningloweroven Questions?

plo

p22

p24

p40

Usethe ProblemSolver

Your Direct Line to General Electric The GE Answer Cente~ 800.626.2000

GE NE RAl@EIECTRIC W-772 3

p44

Page 2

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Microwaving Tips . . . . . . . . . . ...3

Safety Instructions . . . . . . . ...4-6

Features of Your

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

TouchControlPanel . . . . . . . . ...9

AutomaticCooking . . . . . ...10-19

Automatic Cooking Guide . . ...20

Minute/Second Timer. . . . . . ...21

Automatic Roasting &

Guide . . . . . . . . . . . . . ...22.23

Automatic Simmer . . . . . . . . ...23

Automatic Defrosting. . . . . . ...24

Manual Defrosting . . . . . . . . ...25

Time Cook . . . . . . . . . . . . . . ...26

Temp Cook/Hold . . . . . . . . . ...27

Safety Instructions . . . . . . . ...4-6

Howto Use . . . . . . . . . . . . . ...28

Cooking Guide . . . . . . . . ...29.30

Home Canning Tips . . . . . . . ...47

Safety Instructions . . . . . . . ...4-6

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

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

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

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

Minute Timer, Clock,

Automatic Oven Timer . . . ...31

Baking &Guide . . . . . . . ...32.33

Roasting & Guide. . . . . . ...34.35

Broiling&Guide . . . . . . ...36.37

Operating the

Self-Cleaning Oven. . . ...40.41

Before using your Cooking Center, read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs General Electric Company Appliance Park

Louisville, KY40225

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 Number

Serial Number

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

The electric output of this

microwave oven is 625 watts.

Be sure your Cooking Center 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 Ownership Registration Card. If you move, or

if you are not the original purchaser

please write to us, stating model and serial numbers. This appliance

must be registered. Please be certain

that it is.

Write to:

General Electric Company Range Product Service Appliance Park Louisville, KY40225

If you received a damaged Cooking Center ...

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 pages 44 and 45. It lists minor causes of operating problems that you can correct yourself.

Optional Accessory

available at extra cost from your GE supplier.

JX79 Charcoal Filter Kit.

Add for non-vented installation.

Before Using Your

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

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

Model & Serial Number

Location . . . . . . . . . . . . . ...2.8

Careand Cleaning . . . . . ...38-43

The Problem Solver . . . . ...44.45

Exhaust System . . . . . . . . . . ...46

If You Need Service . . . . . . . ...47

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

All These Things Are Normal

● Steam or vapor escaping from

around the door.

● Light reflection around door or

outer case.

● Dimming oven light and change

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

with Your Microwave Oven:

● Dull thumping sound while

oven is operating.

● Some TV-Radio interference

might be noticed while using your microwave oven. It’s similar to the intetierence caused by other small appliances and does not indicate a problem with your oven.

Page 3

Am2mwavhlg Tips

PRECAUTIONS

● Make sure all cookware used in

your microwave oven is suitable for microwaving. Most glass casseroles, cooking dishes, measuring cups, custard cups, pottery or china dinnerware which does not have metallic trim or glaze with a metallic

sheen can be used. Some cookware is labeled “suitable for Microwaving?

If you are unsure, use this dish test: Measure 1cup water in a glass cup. Place in oven on or beside dish. Microwave 1minute at HIGH. If water becomes hot, dish is microwave safe. If dish heats, it should not be used for microwaving.

● Paper towels, wax paper, and

plastic wrap can be used to cover dishes in order to retain moisture and prevent spattering.

● Some microwaved foods require

stirring, rotating, or rearranging. Check your Cookbook for specific

instructions.

● Steam builds up pressure in foods

which are tightly covered by a skin or membrane. Pierce potatoes, egg yolks and chicken livers to prevent bursting.

when Poww is

Connected to

the Own

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 defat 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.

The panel displays five 8’s and

18POWER on the upper portion and all of the oven functions on the lower portion. After 15seconds, all lights disappear and “Reset” appears in the upper portion. Touch the CLEAR/OFF pad; the oven is then ready for use and the clock

can be set. If power is disrupted at any time,

the above sequence reoccurs and you must reset the clock after touching CLEAR/OFF.

Page 4

INIPORTAYT 5wmrY msT.xucTI’GPis

Read all instructions before using this appliance.

When using electrical appliances

basic safetyprecautions shouldbe

followed, includingthe following:

WARNING-To reduce the risk

ofburns, electric shock, fire, injury to persons or exposureto excessivemicrowaveenergy:

s Use this appliance only for its intended use as described inthis manual.

s Be sure your appliance is

properly installedand groundedby

aqualifiedtechnicianin accordance with the providedInstallation Instructions.

QThis appliance must be connectedto a grounded, metallic, permanent wiring system, or an equipment grounding conductor should be run withthe circuit conductors and connectedto the equipment grounding terminal or

lead on the appliance. . Thisapplianceshouldbeserviced

onlybyqualifiedservicepersomel. Contactnearest authorizedservice facility forexamination, repair or adjustment.

● Beforeperforming any service,

DISCONNECT’THE RANGE POWERSUPPLYATTHE HOUSEHOLD DISTRIBUTION PANELBYREMOVINGTHE FUSE OR SWITCHINGOFF THE CIRCUIT BREAKER.

● Do not coveror block any

openingson the appliance. s Do not use outdoors.

● Do not operate this appliance if

it isnot workingproperly, or if it

has beendamaged or dropped.

● As with any appliance, close

supervision is necessary when used bychildren.

c Do not leave children alone—

childrenshouldnot be leftaloneor unattendedin area whereappliance is inuse. They should neverbe allowedto sit or stand on anypart ofthe 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: ITEMS OF

INTEREST TO CHILDREN

SHOULD NOT BE STORED 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

fittingor hanginggarments should neverbe worn while usingthe appliance. Flammable material could be ignitedif brought in contact with hotheating elements and maycause severeburns.

Use only dry potholders—

moist or damp potholders on hot

surfaces may result inbums from steam. Do not let potholderstouch hot heatingelements. Do not use a towelor 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 ovenor near

surfaceunits. Q

Keep hood and grease filters

to maintain goodventing

clean

and to avoidgrease fires.

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

c Do not touch heating elements

or interior surface of oven. These

Flaming

surfaces maybe hot enoughto burn eventhough they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surfaceunits,areas nearbysurface unitsor any interior area ofthe oven; allow sufficient time for cooling, first.

Potentially

hot surfaces include

the cooktopand areas facingthe

cooktop, oven vent openingand surfaces near the openings, and crevices around the ovendoor.

Remember: The inside surface

ofthe ovenmaybe hot when the door is opened.

When cooking pork followour

directionsexactlyandalwayscook the meat to at least 170”F.This assures that, in the remote possibility that trichina may be presentinthe meat, it willbe killed and meat willbe safe toeat.

Page 5

Microwave Oven:

● Read and followthe specific

“PRECAUTIONSTO AVOID POSSIBLEEXPOSURETU EXCESSIVEMICROWAVE ENERGY” foundon page 3.

● Toreduce the risk of fire inthe

ovencavity: –Do not overcookfood. Carefully

attend appliance ifpaper, plastic or other combustible materials

are placed inside the ovento facilitatecooking.

—Removewire twist-tiesfrom paper or plastic bagsbefore placing bagsin oven.

—Donotuse yourmicrowave ovento dry newspapers.

–Paper towels, napkins and wax paper.

products can contain metal flecks which maycause arcing or ignite.

Paper products containingnylon

or nylon filamentsshouldbe

avoided,as theymay also ignite.

—Do not pop popcorn in your microwave oven

microwavepopcorn accessory or unless youuse popcorn labeled for use in microwaveovens.

–Do not operate the oven while

empty to avoid damage to the

oven and the danger of fire.

by accident the ovenshould run empty a minute or two, no harm is done. However,try to avoid operating the ovenempty at all times—itsavesenergy and prolongs lifeofthe oven.

—Ifmaterials insidethe oven should ignite,keep ovendoor closed, turn ovenoff, and disconnect thepowercord, or shut offpower atthe fuseor circuit breaker panel.

● Some products such aswhole

eggsand sealed containers—for

example,closed glassjars—may explode and should not be heated in this oven.

Recycledpaper

unlessina special

c Seedoor surface cleaning

instructions onpage 38.

● Don’t defrost frozen beverages

innarrow-neckedbottles(especially carbonatedbeverages). Even if

the container isopened, pressure

can build up. This can causethe container to burst, resulting in injury.

● Use metal only as directed in

Cookbook.

Foil strips as used on meat roastsare helpfulwhen used as shownin Cookbook.

TV dinnersmaybe microwaved in foiltraysless than 3/4”high; removetop foilcoverand return trayto box.When using metal in microwaveoven,

for DOUBLE DUTYTMshelf) at least 1 inch away from sides of oven.

● Cooking utensils may become

because of heat transferred

hot

keepmetal (except

fromthe heated food. This is especiallytrue if plastic wrap has been coveringthe topand handles ofthe utensil. Potholdersmaybe

neededto handlethe utensil.

● Sometimes, the oven floor

can become too hot to touch.

Be carefultouching the floor during and aftercooking.

Do not use any thermometer

in foodyouare microwaving unlessthethermometerisdesigned or recommendedfor use inthe microwaveoven.

● Remove the temperature

probe from the oven when not using it

to cook with. If youleave

the probe inside the oven without

inserting itin foodor liquid, and turn on microwaveenergy, it can create electrical arcing in the oven, and damageovenwalls.

Avoid heating baby food in

glassjars, evenwithout their lids; especially meat and eggmixtures.

● Boiling eggs is not

recommended in a microwave

Pressurecanbuild upinside

oven.

eggyolkand maycause it toburst, resulting in injury.

c Foods with unbroken outer “skin”

suchas potatoes,sausages, tomatoes,apples,chicken livers and other giblets,and eggyolks (seepreviouscaution) shouldbe piercedto allowsteam toescape duringcooking.

● pl@ic utensils-plasticutensils

designedformicrowavecookingare

veryuseful, but should be used carefhlly.Even microwave plastic maynotbe astolerant of overcookingconditionsas are glassor ceramicmaterials and maysoftenor char if subjectedto short periods ofovercooking.In longerexposuresto overcooking, the foodand utensilscould ignite.

Forthese reasons: 1)Use microwaveplasticsonly and use them instrict compliancewith the utensilmanufacturer’s recommendations.2) Do not subjectemptyutensils to microwaving.3)Do not permit childrento useplastic utensils

withoutcompletesupervision.

. “Boilable” cooking pouches and tightly closed plastic bags

shouldbe slit, pierced or vented as directed in Cookbook. If they are not, plasticcould burst during or immediately”aftercooking,

possiblyresultingin injury.Also,

plastic storagecontainers should

beat leastpartially uncovered becausethey form a tight seal. When cooking with containers tightlycoveredwithplastic wrap,

removecoveringcarefullyanddirect steamawayfrom hands and face.

Page 6

IIvD!?ORT~TT’SAFETY I!NJST’R..CTIGNS(continued)

● Use of the DOUBLE Dm

shelf accessory. (See

your

Cookbook for proper use.) —Removethe shelf from oven

when notin use. –Do not store or cook with shelf

on floor ofoven. Productdamage

may result. –Use potholders when handling

the shelf and utensils. They may be hot.

–Do not usemicrowavebrowning dish on shelf. The shelfcould overheat. Use ofshelf with

Automatic Cooking featureis not recommended.

Self-Cleaning Lower 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 ovenventducts

unobstructed.

● Keepovenfree fromgrease

buildup.

● Place ovenrack in desired

position while ovenis cool. If

racks mustbe handled when hot,

do not letpotholder contact

heating unitsin the oven.

● Pullingout shelftothe shelfstop

is a conveniencein liftingheavy foods. It isalso aprecaution against bums from touching hot surfacesofthe dooror ovenwalls.

● When using cooking or

roasting bagsin oven,follow the manufacturer’sdirections.

● Do not useyour oventodry

newspapers.If overheated,they can catch fire.

● Do not clean door gasket. It is

essentialfix a goodseal. Becarefid not torub, damage or moveit.

● Do not use oven cl~ne~. No

commercial ovencleaner or oven linerprotectivecoatingofanykind

shouldbe used inor around any

part ofthe oven.

● Clean onlyparts listed in this

Use andCare Book.

● Before self-cleaning the oven,

removebroiler pan and other utensils.

Surface Cooking Units:

● Use ~oWr Pan Size—This

appliance isequipped with one or moresurfhceunitsofdifferentsize. Selectutensilshavingflatbottoms large enough tocoverthe surface unit heatingelement. The use of

undersizedutensils willexpose a

portion ofthe heating element to

direct contactand mayresult in ignitionofclothing. Proper relationship of utensilto burner will alsoimproveefficiency.

● Never leave surface units

unattended at high heat settings.

Boilovercausessmokingandgreasy

spilloversthat maycatch on fire.

● Be suredrip pans andventducts

are not coveredand are inplace. Theirabsenceduringcookingcould damagerange parts and wiring.

● Don’t use aluminum foil to line

drip pans

exceptas described in this book.

Misusecouldresultina shock, fire hazard, or damageto the range.

● Only certain types of glass,

glasskxxamic,ceramic,earthenware or other glazedcontainers are

suitablefor range-topservice;

others maybreak because ofthe

suddenchangein temperature. (Seepage28 for suggestions.)

or anywherein theoven

● To minimize burns, ignition of

flammable materials and spillage, the handleof a container should be turnedtowardthe center ofthe

rangewithout extendingover

nearby surface units.

● Don’t immerse or soak

removable surface units. Don’t

put them in a dishwasher.

● Always turn surface unit to

OFF before removing utensil.

● Keep an eyeon foodsbeing

fried at HIGHor MEDIUM HIGH heats.

● To avoid the possibility of a

burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to remove the unit.

QWhen flaming f~ds 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 foodsor moisture on fresh foods can cause hotfat to bubble up and oversidesofpan.

● Uselittletit for effectiveshallow

or deep-fatfrying. Filling the pan too fullof fatcan cause spillovers

when foodis added.

● If acombination of oils or

fatswill be used in frying, stir togetherbefore heating, or as fatsmelt slowly.

● Always heat fat slowly, and

watchas it heats.

● Use deep fatthermometer

wheneverpossible to prevent

overheatingfatbeyondthe smokingpoint.

SAW THESE INSTRUCTIONS

Page 7

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 covering ends 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.

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

range. By removing the bottom drawer you can level the range to an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out

all the way, tilt up the front and

remove it. To replace, insert glides

at back of drawer beyond stop on

range glides. Lift drawer if necessary

to insert easily. Let front of drawer

down, then push into close.

● Use proper power level as

recommended and DO N~ 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.

c 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.

● 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

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

c 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.

● 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.

Page 8

Features of’YourCooking Center

1. Door Handle. Pull to open door.

Door must be securely latched for oven to operate.

2. Inside Door Latches.

3. Window with Metal Shield.

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

4. Light.

5. Antenna Cover. Protects the microwave energy distributing system. Do not remove this cover. You will damage the oven.

6. Oven Vent.

6a. Vent Hood Extension Handle. 6b. Vent Hood Extension.

6c. Vent Hood Grease Filter Behind Extension.

7. Oven Floor.

8. MICROTHERMOMETERTM Temperature Probe.

9. Receptacle for Temperature Probe.

10. DOUBLE-DUTYTM 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 shelf is not in

use, please remove from oven.

11. Readout Display and Touch

Control Pads.

12. Automatic Cooking Guide.

Quick reference for Codes for

many frequently prepared foods.

13. Model and Serial Numbers. Located inside upper oven on lefi.

14. Oven Set Knob.

15. Oven “ON” Light.

16. Oven Temp Knob.

17. Oven Cycling Light.

18. Automatic Oven Timer, Clock, Minute Timer.

19. Oven Timer Dial.

20. Latch Release Button.

21. Latch.

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22. Self-Cleaning Oven Clean Light.

23. Lock Light.

24. Shelf Support.

25. Oven Shelves.

26. Oven Frame.

27. Door Gasket.

28. Window.

29. Door Liner.

30. Broiler I% and Rack.

31. Oven Light Switch—Door.

32. Storage Drawer.

[L–L–_LJ

———— .——. .—

33. Calrod@ plug-in surface units.

Chrome-plated 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. 3& Removable Vent Duct for Lower

Oven. Located under right rear unit.

39. Removable Grease Filters (2)

for Over Cook Top Venting.

40. Vent Hood Switch.

Page 9

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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.)

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

START, thus setting clock. To reset

or change time, simply repeat

above process.

7. Number I%ds. 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 desired Code number. Oven automatically microwaves at pre-programmed power levels, determines proper amount of cooking times until food

is done and then shuts off. (See page 10.)

9. Auto Roast. Insert Probe, touch this pad, and desired number pad for Code to slow-cook or temperature cook meat with

automatic preset program. (See page 21.)

10. Auto Defrost. Touch this pad,

then Code number and food weight. Oven automatically sets

Power Levels and defrosting time. (See page 23.)

11. Time Cook. Microwave for 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 temperature until you touch the CLEAR/OFF pad. (See page 26.)

14. Min. Use with number pads to enter whole minutes. For example, for 4 minutes touch 4 and MIN.

Page 10

Automatic Cooking

The AU’10 COOK pad maybe

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 AU10 COOK pad, the desired Code number and START, you will see the word “Auto” on the display, which indicates that the sensor has been activated to 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.

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 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 a cover, direct the steam away from your hands and face.

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

A few foods need stirring or rotating after partial cooking. Check the “Automatic Cooking Recipe Guide” section on page 13.

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

Note: Use of the DOUBLE DUTYW Shelf with Automatic Cooking is not recommended.

Nl&ICH THE AMOUNT OF FOOD ’10 THE SIZE OF THE CONTAINER. FILL CONTAINERS AT LEASI’ l/2 FULL. BE SURE THE OUTSIDE OF THE COOKING CONTAINER AND INSIDE OF MICROWA~ OVEN ARE DRY.

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 with automatic cooking. Use microwavesafe 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.).

Use oblong or square containers for 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 guide on page 20. Frozen Food in Metal Tray: remove foil covering, reinsert into box and close ends.

Follow control panel or Automatic Cooking Guide settings for casseroles. Cover casserole meat and vegetables with sauce. Cool hot ingredients or sauces. If hot, use Time Cook.

Page 11

%mqie oi’How io Use

.Automatic Cooking

mut ic

Prefere&e control

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

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

Word AUTO shows on display,

indicating steam sensor is activated. DO N~ OPEN DOOR. WHEN “AUTO” IS DISPLAYED, COOKING PERFORMANCE MAY BE AFFE~ED.

Automatic cooking codes ~ 9 are designed to give you 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 Guide and recipes, starting on page 13,give many tested uses for automatic cooking codes.

through

>asy,

“1’k i%xh-ence Control

Another feature to give you more flexibility 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% 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%

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% more time for cooking than would the regular

Code 4.

Touch START. “AUKI” shows on display. If you wish to check foods, open door after first oven signal. Close door and touch START.

Beep sounds when steam is sensed and-AU’TO is replaced by cook time. At this point, door maybe opened to check foods if desired. When done, oven beeps and stops.

NOTE: Refer to Automatic Cooking Guide on oven when door

is open and also on page 20 of this

book.

Page 12

A<mmticcooking Qtmtiol’ls ad A!A.mwm

Q. Why does my oven automatically cut off after the Auto cycle when using Auto Cook Control Code 1 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 my food is not completely

cooked after using the suggested Auto Cook Control 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.

Q. Do all fresh or frozen vegetables

require a standing period after cooking with Auto Cook?

A. Most vegetables are cooked to

a crisp state during Auto Cook,

just as in regular microwaving.

Therefore, it is recommended that you let the vegetables stand for up to 5 minutes, depending on size and density of pieces. This standing time also enhances the overall flavor and

appearance of most vegetables. Q. What if I don’t fully 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.

Q. Should I use Auto Cook to

cook pudding or sauces?

A. Most pudding and sauce recipes

require stirring many times during cooking; therefore, Time Cook is recommended since you should not open the door during the Auto phase of cooking without affecting end cooking results.

Q. My scalloped 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 as recommended

on guide to the vegetables and cover well for even, complete 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.

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 Cooking. Be sure to check sugested arrangement of pieces in the dish,

since proper arrangement is often

a successful tip in regular

microwaving.

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 plastic lids may prevent adequate steam and aroma from escaping, and food may not cook properly during Automatic Cooking.

Page 13

Automatic Cooking Control is a

fully automatic electronic control system that lets your microwave

oven do the cooking for you. The

ouides and recipes in this section

a are designed to help you make the

most of this feature.

Standard cooking techniques require setting the oven for a specified 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 individual taste.

Easy

m ~use

Simply touch two control pads— AUKI COOK and the desired Code number—and then START. A guide 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 Guide 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 w~x paper, the lid that came with the container, or microwave-safe plastic domes are ideal. For examples of containers and coverings, see page 10and the following recipes.

preference Cht rol

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%. If you wish more cooking time, add “9” after the Code to increase cooking time by 20%.

Autonlatic lloasiing

Automatic Roasting uses the temperature 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 automatically. After cooking, the oven switches automatically to Hold for an hour. Food stays warm without overcooking.

Foods Remi2mlenckd

A wide variety of foods including meats, fish, casseroles, ~ege~bles, lefiovers, 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 ingredients during cooking, should be microwaved by TIME COOK.

For foods that-microwave best using tem~erature probe,

use TEMP COOK, or AUTO ROAST. Fbods requiring a dry or crisp surface after cooking cook best with TIME COOK.

Page 14

Automatic Cooking d’Iik.k Disks

Meat. Fish & huh-v

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 guide on

following page for recipes.

Chicken breasts and pieces, or turkey parts, should be placed in a microwave-safe 8-in. square or 9 X 13 X 2-in. oblong 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 6.

Chuck roasts should be placed in a

cooking bag with 1/2 cup water and

placed in a microwave-safe dish. Cut bag to fit close to the size of the roast and tie open end securely. Cut a 1 to 1%” slit near the tie.

Use Auto Cook Code 7.

Fish fillets, whole fish or seafood pieces should be in single layer in flat pie plate or oblong dish to fit. Cover with plastic wrap or wax paper. Use Auto Cook Code 4 for fillets and Auto Cook Code 2 for

seafood pieces.

Spare ribs and brisket should be automatically cooked in an oblong glass container. Cover with plastic wrap. Make sure liquid covers meat.

Microwave using Auto Cook Code 7.

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 smaller.

3. For saucy casseroles, cover

container 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.

Pork Chops automatically cook well in 8 x U x 2-in. dish. Cover with plastic wrap. Add barbecue

sauce or other sauce on each chop. Microwave using Auto Cook Code 8.

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

5. Meats and vegetables should be

submerged in liquid.

Page 15

Main Dish Recipes

Mexican Meatball Casserole

Auto Cook Code 6 Approx. Cooking Time-17 min. Makes 6 to 8 Servings

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

1 teaspoon chili powder

3 tablespoons drymincedonions

1egg

3 tablespoons ketchup

1/2 cup instant rice

1 can (15%oz.) kidney beans,

undrained

1can (16oz.) tomatoes, chopped

and undrained

1 tablespoon chili powder

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 casserole 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 lbs.)

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. Microwave at High (10)2

minutes. Remove 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?4 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?4oz.) dry onion

soup mix

1 cutup chicken (about 3 lbs.)

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 a

12 x 8 x 2-in. glass dish.

Place chicken pieces on rice mixture, arranging with meatiest pieces to outside of dish. Pour

reserved soup mixture over chicken

and sprinkle with remaining soup

mix. Cover with wax paper and

tuck under dish. Microwave at

Auto Cook Code 9.

Page 16

Automatic Cooking of Vegetables

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

size of vegetable. Add 1/2 cup water. Cover with lid or plastic wrap.

Frozen Vegetables

Block or loose pieces of frozen

vegetables should be placed in suitable size container (at least half full) with lid or plastic wrap. Add 1 or 2 tablespoons water. Microwave

on Auto Cook Code 2. See Auto Cook Guide for lima beans.

Pieces or slices of vegetables

require 1/4 to 1/2 cup of water. Use appropriate size covered container. Microwave on 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.

Pouches of frozen vegetables should be slit 1/2” in center before placing directly on oven floor.

Microwave on Auto Cook Code 3.

Precooked/canned vegetables

should be placed in round container similar in size to amount being cooked (at least half full).

Microwave on Auto Cook Code 2.

Stir before serving.

Page 17

.siii-myV+ytabks

JJexican Zuecllini Lasagna

Green Rice

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

in 2-qt. microwave-safe casserole. Cover. Microwave on Auto Cook Code 4, stirring well when oven signals and time remaining appears on display. Serve immediately.

:Sun;me?”‘:;Lu-ien.}ie\Y’

Auto Cook Code 6 Approx. Cooking Time—51 min. Makes 6 to 8 Servings

1 medium zucchini, cubed

2 large potatoes, peeled and

cubed

2 large carrots, coarsely grated

1 medium onion, cut in pieces

1/2 small head of cabbage, sliced

1 can (103Aoz.) cream of celery

soup

1 can (1OY4oz.) 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

Auto Cook Code 6 Approx. Cooking Time—35 min. Makes 8 to 10 Servings

1 large zucchini

1%pounds ground chuck

1/4cup green onions, thinly sliced

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

drained and chopped

1/4teaspoon ground cumin

1 teaspoon Italian seasoning

(optional)

1can (6 oz.) ripe olives,

chopped and drained

12oz. Ricotta or cottage cheese

1/2cup grated Romano cheese

1egg 2 tablespoons flour 4 oz. Mozzarella cheese

1/4cup grated Romano cheese

1cup (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.

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% cups cooked rice 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.

(-kuntrv Style !kNowSquash

Auto Cook Code 6 Approx. Cooking Time—n 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

8 strips crisply cooked,

In 2-qt. glass dish, mix together all

ingredients, using 1/2 of crumbled

bacon. Sprinkle top with remaining

bacon. C-over. Cook Code 6.

. .

1 cup sour cream

crumbled bacon

Microwave on Auto

In a 4-qt. casserole dish, mix all ingredients together until well blended. Cover. Microwave on Auto Cook Code 6.

Page 18

Fruits

Pineapple Casserole is a tangy

dessert or meat accompaniment. In

12 x 8 X2-in. dish, spread 2cans

(20 oz. ea.) drained pineapple chunks, lcupsugarandl/2 cup flour. Top with mixture of 2 cups buttery-flavored cracker crumbs and 1/2 cup melted butter. Cover with wax paper and cook on Auto Cook Code 5.

Desserts

& Breads

Caramel Biscuit Ring—Spread

1/4cup meltedbutterand 1/2cup

brown sugar in 8-in. round glass dish. Sprinkle with cinnamon and

1/2 cup chopped nuts if desired. Arrange 1can (10 oz.) refrigerated biscuits around edges and place drinking glass, open end up, in center. Cover with plastic wrap. Microwave on Auto Cook Code 3. Invert onto serving plate, letting dish stand over ring a few minutes before removing.

Baked Apples automatic cook well using Auto Cook Code 2. Match number of apples to size of microwave-safe covered container. Use Auto Cook Code 2 for Baked

Pears also.

Nut Topped Cakes are easy to

cook automatically. Grease bottom and sides of microwave-safe fluted cake container and sprinkle bottom evenly with 1/3 cup chopped nuts or coconut. Carefully pour batter

from one box (2-layer size) cake

mix over nuts; cover with wax

paper. Microwave on Auto Cook Code 91. When oven signals, rotate dish 1/2 turn. Let stand 10 minutes before inverting to cool.

Stewed Fruit and Fruit Compotes

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

signals and time appears on display.

Touch START and finish cooking.

Bacon and Cheese Topped Cornbread—Distribute 1/2 cup

chopped,crisp fried bacon and

1tablespoon Parmesan cheese in

greased 8-in, round glass dish.

Over above ingredients, carefully pour batter from 1 pkg. (8-1/2 oz. ) cornbread mix. Cover with wax paper. Microwave on Auto Cook Code 3. Let stand 5 to 10 minutes before inverting.

Page 19

1:.s;- ‘::;Gc;;iaL!? ‘::ui2

Auto Cook Code 91 Approx. Cooking llme-111 min. Makes 1 (lO-in.) Tube Cake

1 pkg. (2-layer size) Devil’s

Food cake mix

3 eggs

1/2 cup cooking oil

1-1/3 cups water

1/4 cup finely chopped pecans

In large bowl, place cake mix, eggs, oil and water. Blend on medium speed of mixer, about 2

minutes, until smooth and creamy. Lightly grease a 16-cup plastic

microwave fluted or straight-sided ring mold. Sprinkle chopped nuts evenly over bottom. Pour batter over nuts.

Cover with wax paper tucked under dish and microwave on Auto Cook Code 91. Let stand in dish 5

minutes before turning out.

Auto Cook Code 3 Approx. Cooking Time-16 min. Makes 6 to 8 Servings

1can (20-22 oz.) prepared

cherry pie filling

2 cups dry yellow or white

cake mix (1 pkg. [9 oz.] or

1/2 pkg. [17 oz.]) 1/4 cup melted butter 1/2 cup coarsely chopped nuts

1 teaspoon ground cinnamon

In 8-in. square glass dish, spread pie filling.

In small bowl, mix together cake mix, butter, nuts, and cinnamon until crumbly. Sprinkle evenly over cherries or in three rows so cherries are visible. Cover with wax paper and tuck under dish.

Microwave on Auto Cook Code 3.

Pineappie Upside Down Cake

Auto Cook Code 3 Approx. Cooking Time-10 min.

Makes 1 (8-in. round) Cake

1/4 cup butter 1/3 cup brown sugar (packed)

1can (8-1/4oz.) pineapple

slices

4 maraschino or candied

cherries, cut in half

3/4 cup all purpose flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt 1/4 cup soft shortening

1 egg

1/3cup liquid from pineapple

3/4 teaspoon vanilla extract

In 8-in. round dish place butter. Microwave at HIGH (10) 1 minute until melted. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries. Place a custard cup, open side up, in center of dish.

In small mixer bowl, place flour,

sugar, baking powder, salt, shortening, egg, liquid and vanilla.

Beat 3 minutes on lowest mixer

speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish. Cover with wax paper and tuck under dish. Microwave on Auto Cook Code 3.

...

Page 20

Automatic Cooking Control Guide

Use of the DOUBLE DUTYTMshelf with Automatic Cooking is not

recommended.

● Do not open oven door during

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

● Match the amount of food

to the size of the container. Fill containers at least 1/2 full.

● Add 1/4 to 1/2 cup water to fresh

vegetables. inside of oven are dry.

● Most foods should be covered

with lid to dish or wax paper to prevent spattering to keep oven Code 1. clean. Fish, seafood, spare ribs and meatloaf should be covered tightly to ensure even cooking.

Auto

Food Canned Foods

Thin foods such as soup, broth, gravy

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

Leftovers

TV Dinners

(except for those with pasta)

Frozen Entrees 4

Such as lasagna, meat& potatces

TV Dhners With pasta such as macaroni and cheese, spaghetti. mexican dinners with burritos or enchiladas

Casseroles

With precooked ingredients in white sauce 4 such as tuna noodle cawmle, turkey tetrazinni

All others with precooked ingredients such as franks and beans, chow mein lid to dish.

With raw ingredients such as hamburger patty stew. scalloped potatoes, seafood lid to dish. casseroles

Chili

Meats and Seafood

Chicken pieces (up to 3 Ibs.) 6 12x 8 x 2-in. glass dish Fish Fillets (1 lb.) 4 Meat loaf (1 Hamburger patties (4-5) 4 Sausage patties (1 lb.) 5 12x 8 x 2-in. glass dish

Pork chops (4-1” thick) 8 12x 8 x 2-in. glass dish

Spareribs (up to 3 Ibs.)

Swiss steak (1% Ibs.) 7 Chuck Roast (up to 5 lbs. ) Shrimp (up to I lb.) 2

Rice

Regular. raw, 1cup Instant, 1 cup 2 2-qt. casserole with lid

Vegetables

Fresh such as carrots, artichokes, 4 2-qt. casserole with lid cauliflower, broccoli. brussels sprouts (1 lb.)

Baking potatoes-2 to 4

Frozen block such as peas, green beans, 2 spinach, broccoli

Lima beans 3 Frozen pouch such as broccoli in cheese 3 Lay pouch on microwave-

sauce. corn, peas

Fruit

Baked apples—4 2 2-qt. casserole with lid

‘/2 lbs. ) 8

Cook Approximate Code Container

1 Microwave-safe container 2-3 min.lcup Cover with lid to dish or wax paper.

matched to size of food.

2 Microwave-safe container 4 min./cup Cover with lid to dish or wax paper.

matched to size of food.

2 Microwave-safe container 4 min./cup Cover with lid to dish or wax paper.

matched to size of food.

Cook in container 8-10 min. If foil tray is no more than 3/4” deep, remove foil top, (see comments). return to original box and reclose box. If tray is more

Cook in container 8-10 min. (see comments).

3 Cook in container 8-10min.

(see comments).

2 to 3-qt. casscroie with lid to dish.

5 2 to 3-qt. casserole with

6 2 to 3-qt. casserole with 16-24 min.

9 3-qt. casserole with lid

to dish

12x 8 x 2-in. glass dish

Glass Ioafdish

12 x 8 x 2-in. glass dish

13 x 9 x 2-in. glass dish

2-qt. casserole with lid

13 x 9 x 2-in. glass dish I%-qt. glass dish with lid

6 2-qt. casserole with lid

6 None

1Yz-qt.casserole with lid

1‘/z-qt. casserole with lid

safe dish.

● Be sure outside of container and

● If food needs additional cooking,

return to oven and use Auto Cook

● Use meference control “l” or “9”

to adj{st cook times to suit your indi~idual tastes.

13me

depending

on size

12-16min.

18-22 min.

~5_4(3mjn.

8-20 min. Cover with wax paper to prevent spatters.

6-9 min.

30-35 min.

7-9 min. Cover with wax paper. 7-9 min. Cover with wax paper.

11-17min.

1hr. 30 min. to Cover tightly with plastic wrap to cook evenly.

1hr. 45 min.

60-75 min. 65-90 min. Place in cooking bag with 1/2cup water. Slit bag 1!

4-6 min.

21-28 min.

5-8 min. Follow instructions on rice package.

10-15min.

8-16min.

depending on

number

8-10 min. Add 2 tablespoons water.

12-13min.

7-9 min. Make 1“ slit in pouch. Stir well before serving.

12-14min. Core apples and fill with butter and brown sugar.

Comments

than 1”thick, remove food and place in microwave-safe dish and cover. If dinner is in paperboard container, remove from box and cook in original container. If dinner has cake or brownies, remove before cooking.

Cover with wax paper to prevent spatters. Cover tightly with plastic wrap to cook evenly.

Baste with barbecue sauce. Cover with plastic wrap.

Cover tightly to ensure even cooking.

Follow instructions on rice package.

Add 1/4to 1/2cup water.

Pierce with fork and place on over floor.

Add 1/4 cup water.

Page 21

Eiim toUse the Minuteitkond Timer

The MIN/SEC TIMER has three

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 MIN/SEC TIMER operates without microwave energy.

~{~w’ to

Time a 3-? Jinute

Phone call

1. Touch MIN/SEC TIMER pad.

Display shows :0. “Enter Time” flashes.

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

3. Touch START. Display shows “Hold Time Left” and time

counting down.

4. When time is up, oven signals,

display flashes “End” and shows

time of day.

H(NYto Defrost, Hold and Time Cook

Let’s say you want to defrost a frozen casserole for 15minutes, 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 in 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 15minutes defrosting time.

“Def Tlme~’ 15:00 and Power 3

appear on display.

Step 4: Set hold time b) ~ouching MIN/SEC TIMER pad. Display

shows “Enter Time” and :0. Step 5: Touch 1,0 and MIN for

10minutes holding time. Display

shows 10:00 and “Hold~’

Step 6: Touch TIME COOK pad. Display shows “Enter Cook Time;’

:0 and Power 10.

Step %Touch 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

rearranges 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 instructions.

....

L-

Page 22

Automatic Roasting

See Auto Roast Guide.

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

Handle

How to Prepare Roasts for Auto

Roasting

Place tender beef roast on trivet in microwave-safe dish. Insert probe from the front horizontally into the center meaty area, not touching bone or fat. Cover with wax paper.

Sensor

Just as in conventional roasting, only tender roasts should be Auto Roasted until specified internal temperatures are reached. Less tender roasts should be microwaved

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

Clip

Poultry, pork or ham roasts need no trivet. Add 1/2 cup water to roast dish and cover with plastic wrap.

(For cooking bag method, see Cookbook.)-Insert probe into center meaty area.

2. At 80”F., display switches to show meat’s internal temperature.

3. Oven monitors internal

temperature, automatically switching to lower power as meat’s

I ‘emperatu

prevent toughening or overcooking.

Place meat in oven with probe to the right. Insert cable end of probe

firmly into receptacle on oven wall.

4. After temperature is reached, oven

switches to Hold for 1 hour, then

shuts off. Hold prevents overcooking

while keeping meat warm.

Page 23

.AmKmaticSimmer

(Auto Roast Code 6)

Food

Beef

Tender Roast

Rare

Medium

Well

Meatloaf

(loaf or round)

Pork

Loin Roast Precooked Ham

Poultry

Whole Chicken (3 lbs.)

Whole Turkey (up

(Insert probe into meatiest area of inner

thigh from below

Turkey Breast

(Insert probe horizontally into meatiest area. )

*Reconlnlended standing time before SCI_Vln&

QU’stions and Aiml”ws

to 12 lbs.)

and parallel to leg.)

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

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.

Code

‘2

3 4 4

5 5

Final

Temp

125° 140° 170°

170°

170° 115°

190° 190°

170°

Approx. Time

(Min. per lb.)

12-14 14-16 17-18

15-20

18-20

11-14

13-15 13-15

13-15

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.

Hold*

Minutes

5-1o

10-15

5-1o

5-10

20 20

Here’s how to Automatic Simmer a few popular foods. See your Cookbook for more cooking guides, recipes and techniques.

Set

Auto Simmer like you do Auto

Roast except touch number

pad 6. Display shows “Auto” until food is 80”F., then switches to show temperature until fbod reaches 180”F.

Oven switches to Hold when food’s

internal temperature reaches 180”F.

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.

.J@On@ic

Simmer Guide

Approx.

Food Time/Hrs. Beef

Pot Roast*

6-8

Stew 6-8 Chili 11-13

Chicken*

Stewing 11-12 Broiler/Fryer

4-6

Ham or Pork

Roast 4-6

soup

Stock/Vegetable 3-6 Split Pea 13-15

*For frozen, add 2 to 3 hours.

Page 24

Automatic Defrosting

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 YbuStart to ‘AutoDefrost

First, check the Auto Defrost guide 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 guide below to convert ounces to tenths (.1) of a pound.

~O1lvcrsiOzl {;uide

1to 2 ounces

3 ounces

4 to 5 ounces

6 to 7 ounces 8 ounces = 9 to 10ounces

11ounces 12to 13ounces =

14to 15ounces =

= .1 pound = .2 pound = .3 pound = .4 pound

.5 pound

= .6 pound

= .7 pound

.8 pound

.9 pound

Step 2: Touch AUTO DEFROST pad. “Enter Code” flashes on display.

Step 3: Enter selected code from

guide. For example, ground beef calls for Code 3.

Step 4: Enter weight. For example, touch number pads 3 and Ofor weight of 3 pounds, zero ounces.

Display shows 3.0, Code 3, and

“Start” flashes.

Note: If “ERROR’ appears after you enter food weight, check the Code Guide to make sure weight corresponds to the code number you entered.

Automatic Defrosting Guide

Recommended Foods

Chicken Pieces Fish 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 finish defrosting.

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

Code

1 2 .5 to 3.9 pounds 3 4 5 6

Min.-Max.

Weight

.5 to 4.9 pounds

.5 to 5.9 pounds

3.0 to 5.9 pounds

3.0 to 5.9 pounds .5 to 3.9 pounds

Hold Tim@

—

5 seconds 5 seconds

5 seconds 20 minutes 20 seconds

5 seconds

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 %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.

Step 9: When holding time is up, the oven signals, “End”

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’

will also flash if a wrong weight for a particular code is entered.

flashes,

Page 25

The Manual Defrost setting is designed for speedy thawing of frozen food and is one of the great advantages of a microwave oven.

Use the Manual Defrost setting to quickly thaw foods such as bread, rolls, vegetables, fruits and frozen dinners. The Auto Defrost

setting is preferred for meat and

poultry because the oven sets the defrosting time and power levels for you.

● 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.

Step2: TouchMANUAL DEFROST.

Display reads :0 and Power 3. “Enter Def Time” flashes.

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.

Defrost ing

● Foods frozen in paper or plastic

Tips

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

DUTYTMshelf.) 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

Q. When I press START, I hear a

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

letting you know the oven is using a power level lower than HIGH.

Q. Can I defrost small items in a hurry?

A. Yes, but they will need more frequent attention than usual. Raise

the power level after entering the

time by touching POWER LEVEL and 7 or 10. Power Level 7 cuts the time about in half; Power Level 10 cuts the time to approximately onethird. 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 averages.

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 guide in the

Cookbook for specific times and

power levels.

Step 3: Touch number pad “8;’ then MIN Pad. “DefTimeJ’ 8:00 and Power 3 are displayed.

Q. When I’m entering minutes

with no seconds do I need to

touch “O” then “O”?

A. No. You touch the number

pad, then the MIN Pad, which

automatically enters “00~’

Page 26

Cooking h Time

The Time Cook feature allows you to preset the cooking time. The oven shuts off automatically.

Power Level 10 is automatically set for time cooking, but you may change this for more flexibility. See your Cookbook.

To become better acquainted with

Time Cook function; make a cup of

coffee by following the steps be~ow.

Step 1:Fill a cup 2/3 full of water

and add 1 teaspoon of instant coffee

and stir to dis~olve. Use a cup that has no metal decoration. Place cup in oven and close door.

Step 3: Select your time. Touch 1, 2, and O for a minute and 20

seconds. “Cook Tlme~’ 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.

QUest:m :Illu J i.i;s-?’?e.rs

Q. I set my oven for the time

called for in the recipe but at the

end of the time allowed, my dish wasn’tdone. What happened?

A. Since house powervaries 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. I want to cook my dish on a

power level other than HIGH. What do I need to do?

A. To change the power level, touch the POWER LEVEL pad.

“Enter Power” flashes on the

display panel. Enter the desired 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.

Step 2: Touch TIME COOK. The display shows :0 and Power 10. “Enter Cook Time”’ flashes.

Step 5: When time is up, oven sounds 3 times. Display flashes “END:’ Oven, light, and fan shut off.

Q. 1 touched the number pads

and selected my power level. When I touched START, however,

my oven didn’t come on. Why not? A. The TIME COOK pad must be

touched before setting the number pads or your oven will not begin cooking.

Page 27

-2 -i

Formany foods, internal temperature k the best test of doneness.

Roasts or poultry are cooked to

your preferencewhen temperature cooking.Heatingor reheatingfoods accuratelyto aservingtemperature 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 is a food

thermometer that gauges the internal temperature of your food; it must be Cook/Hold or Auto Roast. Follow the directions for use and insertion on page 22.

Step 1: Insert temperature probe

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

Step 2: Touch TEMP COOK/HOLD. Display panel shows O, F, and Power 10. “Enter Temp” flashes.

Step 3: Touch 1,3,0 for 130°F. “Temp~’ 130F and Power 10show on display.

used when using Temp

“Start” flashes.

step 4: Touch POWER LEVEL

pad. “Enter Power” flashes. Touch 5 for MEDIUM power. “Temp~’

130F and Power 5 show on display.

Step 5: Touch START. if internal temperature of roast is less than

80°F., display will show “Cool~’

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

When 130°F. is reached, oven will

sound and flash “Hold7 Oven will

then hold temperature.

Step 6: Touch CLEAR/OFF pad to

stop cycle.

Step %Remove probe and food

from 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 fat or bone.

● Insert probe as horizontally as

possible into foods as directed in

recipes. Make sure handle does not

touch food. Use clip to keep probe

in place while heating.

● Cover foods as directed in

Cookbook 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°F. or greater than 199°F. The oven tells you between the

flashings of “ERROR’ what the

incorrect entry was that you set. Tore-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 temperatures. 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 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 preferences. Simply place the probe in the food and change the temperature setting

as needed.

Page 28

surfacecooking

Surface Cooking with Infinite Heat Controis

Your surface units and controls are designed to give you an infinite choice of heat settings for surface

unit cooking. At both OFF and HIGH positions,

there is a slight niche so control

“clicks” at those on HIGH marks the highest setting;

the lowest setting is between the words LOW and OFF. In a quiet

kitchen, you may hear slight

“clicking” sounds during cooking,

indicating heat settings selected are being maintained.

Switching heats to higher settings always shows a quicker change than

switching to lower settings.

How to

Step 1: Grasp control knob and

push in.

Set the controls

positions;“click”

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heaton anysurfaceunitis on.

~ooking @ide for using Heats

MED

Low

N~:

food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt chocolate, butter on small unit.

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at HIGH; cook with little water in covered pan.

Steam rice, cereal; maintain

serving temperature of most

foods.

1. At HIGH, MED HI, never leave

Questions & Answers

Q. May I can foods and preserves on my surface units?

A. Yes, but only use utensils designed for

the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with

foil? A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Utensils without flat surfaces are not recommended. The life of your surface unit can be shortened

and the range top can be damaged

from the high heat needed for this type of cooking.

Q. Why am I not getting the heat

I need from my units even though

I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to

make sure that your plug-in units

are securely fastened into the

surface connection.

canning purposes. Check

Step 2: Turneither clockwise or counterclockwise to desired heat setting.

Q. Why do my utensils tilt when I

place them on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet”

on your Calrod@ units are sitting

tightly in the range top indentation

and the reflector ring is flat on the

range surface.

Q. Why is the porcelain finish on

my containers coming off?

A. If you set your Calrod@ unit

higher than required for the

container material, and leave it, the

finish may smoke, crack, pop, or

burn depending on the pot or pan.

Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Page 29

,sE--f”acecooking-Guide

Cl]O1<\~are ~i~s

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Nleats, Poultry

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

I?m-fried: Tender

chops; thin steaks up

to 3/4-inch: minute steaks; hamburgers; ti-itnks and sausage; thm fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Use non-stick or coated metal fitting lids. Match the size of the cookware. Flat ground Pyrocerarn@ saucepan to the size of the surface saucepans or skillets coated on the unit. A pan that extends more than bottom with aluminum generally an inch beyond the edge of the trim cook evenly. Use glass saucepans

ring traps heat which causes with heat-spreading trivets “crazing” (fine hairline cracks) on available for that purpose. porcelain, and discoloration

2. To conserve the most cooking energy, pans should be flat on the

ranging from blue to dark gray on

chrome trim rings.

bottom, have straight sides and tight

Directions and Setting to Start Cooking

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

HI. Stir together water or milk, cocoa ingredients. Brin~ iust to a boil.

HI. At first perk, switch heat to LOW.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED HI. Melt butter, add

eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

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

HI. Preheat skillet, then grease lightly.

Setting to Complete Cooking

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

MED, to cook 1 or 2 mmutes

to completely blend ingredients.

LOW to maintain gentle but steady perk.

LOW. Cook only 3 to 4 minutes for soft cooked;

15minutes for hard cooked.

Continue cooking at MED HI until whites are just set. about

3 to 5 more minutes. 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 minutes at MED HI.

MED. Add e= mixture. Cook, stirring to desired doneness.

LOW. Stir occasionally and

check for sticking.

LOW. Simmer until fork tender.

MED 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 boils over rapidly. Watch as

boiling point apprmches.

Percolate 8 m 10 minutes for 8 cups, ICSSfor fewer cups.

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

Remove cooked eggs with slotted

spoon or pancake turner.

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

Fresh fruit: Use 1/4 to 1/2 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 winc. fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours.

Pot Roast: 2 % to 4 hours. Pan frying is best for thin steaks

and chops. If rare is desired, preheat skillet before adding meat.

(continued Iwxt page)

Page 30

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.

RIGHT

OVER 1“

Food Container to Start Cooking Setting to Complete Cooking

Fried Chicken Covered

Skillet

Pan broiled bacon Uncovered

Sauteed: Less tender

thin steaks (chuck,

round, etc.); liver; thick or whole fish

Simmered or stewed Covered HI. Cover meat with water LOW. Cook until fork tender. meat; chicken; corned beef; smoked pork; stewing bcefi tongue; Large may be needed, etc. Saucepan

Melting chocolate, butter, Covered melt through. Stir to smooth. milk or water. marshmallows

Pancakes or Skillet or MED HI. Heat skillet 8 to French toast

Pasta Noodles or spaghetti Covered

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers;

mushrooms; celery; etc. Rice and Grits

Skillet

Covered Skillet

Dutch Oven, Kettle or

Small WM. AI1ow 10 to U minutes to When melting marshmallows, add

Saucepan. Use small surface unit.

Griddle 10 minutes. Grease lightly. time. llrn over pancakes when

Large kettle salted water to a boil, uncover or Pot

Pressure Cooker or heard. Canner

Uncovered Saucepan

Covered HI. Measure 1/2to l-in. water Saucepan

Covered HI. Measure water and salt Saucepan

Uncovered HI. In skillet, melt fat. Skillet

Covered HI. Saucepan

Directions and Setting

HI. Melt fat. Switch to MED LOW.Cover skillet

HI to brown chicken. tender.

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

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

and cover pan or kettle. Cook until steaming.

HI. Incoveredkettle, bring

and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle is

HI. Bring just to boil.

in saucepan. Add salt and

prepared vegetable. In covered

saucepan, bring to boil.

as above. Add frozen block of vegetable. In covered saucepan, bring to boil.

Bring saltedwater to a boil.

Uncover last few minutts.

MED HI. Cook, turning over as needed.

LOW. Cover and cook until tender.

(Water should slowly boil.) For very large amounts, medium heat

Cook 2 to 3 minutes per side. Thick batter takes slightly longer

MED HI. Cook uncovered

until tender. For large amounts, boilover. Pasta doubles in size

HI maybe needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking

10 minutes or less. MED for

foods over 10minutes.

LOW.Tofinish cooking.

MED. Cook l-lb. 10to 30

more minutes, depending on water and longer time.

tenderness of vegetable.

LOW. Cook according to Break up or stir as needed while

time on package. cooking,

MED. Add vegetable. Turn over or stir vegetable as

Cook until desired tenderness necessary for even browning.

is reached.

WM. Cover and cook Triple in volume after cooking.

according to time.

and cook until

Comments

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

A more attention-free method is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

bubbles rise to surface.

Use large enough kettle to prevent

when cooked.

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent

sticking.

Uncovered pan requires more

Time at WM. Rice: 1cup rice and

2 cups water-25 min. Grits: 1 cup

grits and 4 cups water—40 min.

Page 31

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

Light comes on automatically when door is opened. When door is closed, you can use switch in upper right corner of window door to turn light on.

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 rearof oven until it falls into correct position under shelf supports.

Own (3)ntrok

The controls for the ovens are marked OVEN SET and OVEN TEMP. The OVEN SET control has settings for BAKE, TIME BAKE, BROIL, CLEAN (for

lower oven) and OFF. When you

turn the knob to the desired setting,

the proper heating units are then activated for that operation.

The OVEN TEMP control maintains the temperature you set, from WARM (150”F.) to BROIL (550”F.) and also at CLEAN (880”F. ) for

lower oven.

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.

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.

Page 32

Biking

When cooking a food for the first time in your new oven, use time

~iven on recipes as a guide. Oven

e thermostats, over a period of years,

may “drill” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you

may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Set Ybur Range for Baking

Step 1: Place food in oven, being

certain to leave about 1 inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking,

avoid frequent door openings to prevent undesirable results.

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a

later time and turn off at a preset stop time) will be described.

NOTE: Before beginning make

sure the hands of the range clock show the correct time of day.

Immediate Start is simply setting oven to start baking now and turning off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1:To set Stop Time, push in

knob on STOP dial and turn pointer to time you want oven to turn off;

for example 6:00. The Start Dial should be at the same position as the time of day on clock.

Step 1:To set start time, push in knob on START dial and turn pointer to time you want oven to turn on,

for example 3:30.

Step 2: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your

recipe called for two and one-half hours of baking time.

NOTE: Time on Stop Dial must be

laterthan time shown on range clock and Start dial.

Step 2: Turn OVEN SET knob to BAKE and OVEN TEMP knob to temperature on recipe or in Baking

Guide.

Step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

Step 2: Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250”F.

to Set Delay Wart

HOMT

and Stop ‘

Delay Start and Stop is setting the

oven timer to turn the oven on and

off automatically at a later time than the present time of day.

Step 3: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to 250”F. or recommended temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF

and remove food from oven. OVEN INDICATOR LIGHT(s) at

TIME BAKE setting may work differently than they do at BAKE

setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

Page 33

1. Aluminum pans conduct heat

2. Dark or non-shiny finishes, quickly. For most conventional glass and Pyroceram@ utensils oflen baking, light. shiny finishes generally absorb heat, which may result in give best results. They prevent dry, crisp crusts. Reduce oven heat overbrowning in the time it takes 25”F. if lighter crusts are desired.

for heat to cook the center areas. Preheat cast iron for baking some Dull (satin-finish) bottom surfaces foods for rapid browning when of pans are recommended for cake pans and pie plates to be sure those

areas brown completely.

food is added.

3. Preheating the oven is not always

necessary, especially for foods

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

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Food Container Position Temperature Minutes Comments Bread

Biscuits (Y~-in. thick) Shiny Cookie Sheet B, c

coffee cake Shiny Metal P~n with

Corn brcwl or muflins Cast 1ron or Glass Glngcrbrewi Shiny Metal P~n with

Muffins Shiny Metal Muffin Pans A, B Popovers Deep Glass or Cast Iron Cups

Quick loaf bread Metal or Glass Loaf Pans Yimst brctid (2 loaves) Metal or Glass Loaf Pans

Plain rolls Shiny Oblong or Muffin Pans Sweet rolls Shiny Oblong or Muffin Pans

Cakes

(wi(hout sh(wtcning) Angel !(xx1 Jelly roll Sponge

Cakes

Bunch cakes Cupcakes Shiny Metal Muffin Pans

Fruit cakes

Layer Shiny Metal P~n with

Layer. chocolate

Loaf Metal or Glass Loaf Pans

Brownies Drop Cookie Sheet Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Glass or Metal Pan Custard

Puddings. Rice

and Custard

Pies Frozen

Meringue

One crust Glass or Satin-finish Metal Two crust Pastry shell

hliscellaneous

Baked potatoes Scalloped dishes Souffles

satin-finish bottom

stitin-finish bottom

Aluminum Tube Pan MctiIl Jelly Roll Pan Mew] or Ceramic Pan

Metal or Ceramic Pan

Metal or Glass Loaf or Tube Pan

satin-finish bottom Shiny Metal satin-finish bottom

Metal or Glass Pans

Cookie Sheet Cookie Sheet

Glass Custard Cups or Casserole

(set in pan of hot water)

Glass Custard Cups or

Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal Glass or Satin-finish Metal

Set on Oven Shelf Glass or Metal Pan Glass

Panwith

Shelf

B, A 350°-4000 20-30

B 400°-4500 B 350° 45-55

B 375° 45-60 mix, or b&e at 450”F. for 25 minutes,

B 350°-3750 45-60

A, B 375°-4250 45-60 Dark metal or glass give deepest

A, B 375°-4250 10-25 For thin rolls, Shelf B may be used. B, A

A B 375°-4000 10-15 L]nc pan with waxed paper. A 325°-3500 45-60

A, B

B, C 325°-3500 B, C B, C 400°-4250 6-12 25”F. to 50°F. for more browning. B, C

A, B, C

B, A

A, B

B B

A, B, C A,B, C

Oven

400°-4750

400°-4250

350°-3750

325°-3750 30-55

325°-3500 350°-3750

275°-3000

350°-3750

350°

350°-4000

375°-4000 7-12

350°-4000 300°-3500

325° 50-90

400°-4250

325°-3500

400°-4250 400°-4250 40-60

450°

3~5°-4000

3~5°-~50

300°-3500

Time,

15-20 Canned, refrigerated biscuits take

ZO-40

20-30 Decrease about 5 minutes for muffin

~()-30

45-65 20-25 Paper liners produce more moist

2-4 hrs.

20-35

2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

then at 350°F. for 10to 15 mmutes.

browning.

For thin rolls. Shelf B maybe used.

Two-piece pan is convenient.

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

25-30

40-60

25-35

10-20 Use Shelf C and increase temp.

30-60 30-60

45-70 Large pies use 400”F. and increase

15-25

45-60 Custard fillings require lower

12-15

60-90 30-60 30-75

Bar cookies from mix use same time.

Reduce temp. to 300”F. for large

custard. Cook bread or rice pudding

with custard base 80 to 90 minutes.

time. To quickly brown meringue, use 400”F. for 8 to 10 minutes.

temperature, longer time.

Increase time for large amount or size.

Page 34

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be

roasted uncovered in your oven. Roasting temperatures, which should below and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE or TIME BAKE. (You may hear a slight clicking sound, indicating the oven is working properly. ) Roasting

is easy; just follow these steps: Step 1: Check weight of meat, and

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is agood pan for this. ) Line broiler pm with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured

meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in

10preheating is

Step 4: Most meats continue to cook slightly while standing, afier being removed from the oven. For rare or medium internal doneness, if meat is to stand 10to 20 minutes while making gravy, or for easier carving, you may wish to remove

meat from oven when internal temperature is 5 to 10”F.below temperature suggested in guide. If no standing is planned, cook meat to suggested temperature in guide on opposite page.

NOTE: Youmaywish to use TIME

BAKE, as described on page 32, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

ForFrozen Roasts

● Frozen roasts of beef, pork,

lamb, etc., can be started without thawing, but allow 10to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger

roasts).

,~;~~sti~ns~116}.nswcrs

Q. Is it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 lbs., cooked at 300°F. with

reduced time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it? A. Roasts are easier to slice if

allowed to cool 10to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my

oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are

there any special tips that would

help me cook it more evenly? A. Yes. Buy a roast as even in

thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey? A. Sealing the foil will steam the

meat. Leaving it unsealed allows the air to circulate and brown the meat.

Step 3: Turn OVEN SET to BAKE and OVEN TEMP to 325”F. Small poultry may be cooked at 375”F.

for best browning.

● Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given

on packer’s label.

Page 35

1. Position oven shelf at B for 3. Remove fat and drippings as small-size roasts (3 to 7 lbs.) and

at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or

necessary. Baste as desired.

4. Standing time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to

other shallow pan with trivet. Do carve. Internal temperature will rise

not cover. Do not stuff poultry until

just before roasting. Use meat

probe for more accurate doneness. Control signals when food has

about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10”F.less

than temperature on guide. reached set temperature. (Do not place probe in stuffing.)

5. Frozen roasts can be conventionally roasted by adding

10to 25 minutes per pound mor~ time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Oven

Type

Meat

Tender cuts: rib, high rump or top mu nd*

Lamb Leg or bone-in shoulder*

Veal shoulder. leg or loin* Pork Iom, rib or shoulder* Ham. precooked

Ham. raw

*For boneless rolled ro~sts over 6-inches thick, add 5 to 10minutes per pound to times given above.

Poultry

Chicken or Duck

pieces

Chicken

Turkey

quality sirloin tip, 325°

Temperature

325°

375°

325°

Doneness in Minutes per I%und Temperature ‘F

Rare:

Medium: 30-35 22-25 Well Done: 35-45

Rare: Medium: Well Done:

Well Done: 35-45 30-40 Well Done:

To Warm:

WellDone: 20-30

Well

Done: 35-40

Well Done:

Well Done: 20-25

Approximate Roasting Time, Internal

3 to 5-lbs.

24-30

21-25 20-23 25-30 24-28 150”-160°

30-35 28-33

35-45 30-40

10 minutes per pound

Under 10-lbs.

3 to 5-lbs.

35-40 185°-1900

10 to 15-lbs.

6 to 8-lbs.

18-22 130°-140°

28-33 170°-185°

150°-160°

130°-140°

170°-185° 170°-180° 170°-180°

(anyweight) 125°-1300

10to 15-lbs.

17-20 160°

Over 5-lbs.

30-35

Over 15-lbs. In thigh:

15-20

185°-190°

185°-1900

Page 36

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum. Step 1:If meat has fat or gristle near

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack

in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Positionshelfon recommended shelf position as suggestedin Broiling Guide on opposite page. Most broiling is done on C position, but

if your range is connected to 208 volts, you may wish to usc higher position.

Step 6: Turn food only once during

cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step Z Turn OVEN SET knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of’

Aluminum ~~oi[

Qwkiom 4!>i.IkTi’?’er:

Q. Why should I leave the door

closed when broiling chicken?

A. Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more

heat in oven, so chicken maybe broiled but well-done inside.

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before

broiling?

A. No. Salt draws out the juices

and allows them to evaporate.

Always salt after cooking. Turn

meat with tongs: piercing meat

with a fork also allows juices to

escape. When broiling poultry

or fish, brush each side often

with butter.

Stet) 4: Leave door ajar a few inches (ex~ept when broiling chicken). The door stays open by itself, yet the proper temperature is maintained

in the oven.

Step 5: Turn both OVEN SET and OVEN TEMP knobs to BROIL. Preheating units is not necessary. (See notes in Broiling Guide. )

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for broiling. ALWAYSBE CERTAIN TO MOLD

FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL ~ CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from

serving its purpose, and juices may become hot enough to catch fire.

2. DO NOT place a sheet of aluminum foil on shelf. Todo so

may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

Q. Why are my meats not turning out as brown as they should?

A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10minutes before placing broiler pan with food in oven. Check to see if you are using the

recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler racktopreventmeatfromsticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 37

~j “8”

““olklng To slash, cut crosswise through

1. Always use broiler panand rack

that comes with your oven. It is designed to minimize smoking and

spattering by trapping juices in the shielded lower part of the pan.

2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly aroundoutside edges of meat.

outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, marinate meats or chicken before broiling. Or brush with barbecue 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 dripping.

6. Broiler doesnotneed tobe preheated. However, for very thin foods, or to increase browning, preheat if desired.

7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1Y2times per side.

8. If your range is connected to 208 Volts, raresteaksmay be broiled by preheating broil heater and

positioning the oven shelf one position higher.

Food Bacon %-lb. (about 8

Ground Beef l-lb. (4 patties) Well Done YZto %-in. thick

Beef Steals

Rare l-inch thick Medium (1 to l%-lbs. ) Well Done

Rare 1%-in. thick

Medium (2 to 2 %-lbs.)

WC]]Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries 1 pkg. (2)

English Muffins 2 (split)

Lobster Tails

(6 to 8-oz. each)

Fish l-lb. fillets % to

Ham Slices

(precooked)

Pork Chops Well Done 2 (l-in. thick)

Lamb Chops Medium

Well Done about 10 to

Medium

Well Done about 1 lb.

W’ieners and similar l-lb. pkg. (10) precooked sausages, bratwurst

Quantity andlor Thickness

thin slices)

I whole

(~ to 2~-]bs.), split lengthwise

~ to 4 slices

2-4 B

‘/z-in. thick Brush with lemon butter before and

1-in. thick B

2 (% inch)

about 1 lb.

2 (1inch)

12oz.

(lYz inch) c

Shelf

Position Time, Minutes Time, Minutes

c 3% 3 %

First Side

Second Side

c 7 4-5

c c c

7 9 9

13 rccomrncndcd.

c 10 7-8 c 15 14-16 c

A 35 10-15

B 13

25 20-25

1 Y2-2 ‘/2

3-4

13-16 Do not

5 5

8 8

8 4-7

turn over.

10 10 10

4-6

]~-14

1-~

Comments

Arrange m single layer.

Space evenly.

Up to 8 patties take about same time.

Steaks less than 1 inch cook through befbre browmng. Pm frying is

Slash fat.

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

Space evenly. Place English 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.

during cooking if desired. Preheat broiler to increase browning.

Increase times 5 to 10minutes per side for 1%-inch thick or home cured.

Slash fat.

If desired, spl]t sausages in half lengthwise into 5 to 6-inch pieces.

Page 38

Care and Ckming

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

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PMT OF YOUR COOKING CENTER.

Control Panels

Don’t use sharp-edged utensils around the control panels. They might damage it.

Clean the

dampened cloth. DO NOI’ USE

cleaning sprays or large amounts

of soap and water. These can cause

problems with the control

mechanisms.

Temperature Probe

The probe is sturdy, but care

should be taken in handling it. Do

not twist it. Avoid dropping it.

Clean it as soon as possible after

use. Wipe it with a sudsy cloth, then

rub metal parts with a plastic

scouring pad if necessary. Rinse

and dry. DO NCYI’wash the probe

in an automatic dishwasher.

Aluminum Foilon Shelves— why you shouldn’t use it

DO N~ place a sheet of aluminum foil on any shelf in either your

microwave or conventional oven. If YOUdo, your foods may not cook properly. The oven finish may be

damaged. And there may bean

increase in heat on the outside

surfaces of the oven.

panels with a lightly

Oven Lamp

The oven lamp bulb is long-lasting. Only a qualified service technician should replace it.

DOUBLE DUTYTJi

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

Cleaning—Inside

Keep it clean and sweet-smelling. Openingtheovendoora fewminutes aftercookinghelpsairouttheinside.

An occasional thorough wiping

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

Spills and spatters are easy to removefrom walls, floor and antenna cover.That’sbecause there’slittleheatexceptin the food, orsometimesin the utensil.

Somespatterswipe 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

OVENCLEANERON ANY Pm OF YOURMICROWA~ OVEN.

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

glass, when it’s soiled, with a minimum of sudsy, warm water. Rinse thoroughly and dry.

Wipe metal and plastic parts on

the inside of the door frequently.

Use a damp cloth to remove all soil. DO NOI’ USE ABRASIVES, such as cleaning powders or steel and plastic pads. They may mar the surface.

Door Surface. When cleaning surfacesof doorandoventhat cometogetheron closing thedoor, use onlymild, non-abrasivesoaps ordetergentsappliedwith a sponge orsoftcloth.

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” 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” Cleanser by SerVaasLaboratories, Inc.

After using this cleaner, rinse and dry thoroughly, following

instructions on can. Do not use it on the painted surfaces such as the walls—it may scratch the paint.

Bar Keepers Friend@ Cleanser is sold in many grocery, hardware and department stores.

Page 39

Oven Thermostat

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.

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.

Lamp Replacement

CAUTION:Before replacing your ovenlamp bulb, disconnect the electric powerfor 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 removedoor,open to BROIL

position, or whereyou 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.

Otltltluc’d II(’XI p(w)

((

indented Are:

(Area seen through glass control

panel after knob is removed.)

c Insert the tip of a 3/16” standard screwdriver into the indented area

directly under the notch and turn in

the desired direction. Be careful not to scratch glass control panel.

● To increase oven temperature,

move dial one notch counterclockwise. To lower oven temperature, move dial one notch clockwise. (Each notch represents approximately 15°F.)

● Return knob to the range by

matching the flat area of the knob to the shaft.

● Recheck oven performance

before making an additional adjustment.

To remove:

● Take out 3 slotted screws as

shown in lamp diagram. . Detach lamp cover and remove

bulb.

Toreplace:

● 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.

Page 40

Operating the Self-Cleaning Lower Oven

~~f’or~setting(hen

Controls, Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven.

(Oven shelves may be left in oven. Note: Shelves may become gray after several cleanings. )

Step 2: Wipe up heavy soil on oven bottom.

Caution: Chrometrimrings aroundthesurfaceunits should neverbe cleanedin the selfcleaningoven. Neithershould reflectorpansof foil or shiny chrome.

Ilow’ to Set Oven f’or cleaning

Step 1: Turn OVEN SET and OVEN TEMP knobs to CLEAN. Controls

will snapintofinalposition when theCLEAN locationis reached.

Step 2: Push and hold in LATCH RELEASE BUTTON while

sliding LATCH HANDLE to the right as far as it will go.

-.,---”

)

Step 3: Set-the automatic oven timer:

)

‘$

A. Oven Front Frame

B. Oven Door Gasket

C. Openings in Door

D. Oven Light

Step 3:

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to run down through openings

in top of door (C). Never use a commercial oven cleaner in or around self-cleaning oven.

Step 4:

Close oven door and make sure oven light (D) is off.

Step 5: The porcelain-enameled drip pans

that came with your range can be cleaned automatically in the selfcleaning oven. Wipe off boilovers that are not stuck on before placing two pans, upside down, on each

oven shelf.

QMake sure both the range clock and the START dial show the correct time of day. When the START knob is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

● Decide on cleaning hours

necessary. Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter) Heavy Soil—3 hours

(heavy, greasy spills and spatter)

● Add these hours to present time

of day, then push in and turn STOP dial clockwise to this desired stop

time. CLEANING light glows, showing cleaning is starting.

The LOCKED light will glow,

indicating oven is hot and door cannot be opened. Oven door and window get hot during self-cleaning. DO N~ TOUCH.

Page 41

After cleaning is complete, the door will stay locked until the oven cools and the LOCKED light goes off. This takes about 30 minutes.

.-.

Step 1: “

When LOCKED light is off, push and hold in LATCH RELEASE BUTl_ON while sliding LATCH HANDLE to the left as far as it will go and open the door.

Step 2:

Turn OVEN SET knob to OFF.

Step 3:

Turn OVEN TEMP knob to WM.

NUIT3: If you wish to start and stop cleaning at a later time than shown on clock, push in and turn STAIW dial to time you wish to start. Add the hours needed for cleaning to this “start” time, then push in

and turn STOP dial to this desired stop time. Oven will automatically

turn on and off at the set times.

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

A. Check to be sure your START

dial is set to the same time as the range clock. Also check to be sure LATCH HANDLE is moved to the right.

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

A. No. Your Automatic Oven

Timer uses the range clock to help

start and stop your self-cleaning

cycle.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this oven. If you do use them and do not

wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next

time the oven is automatically

cleaned.

Q. Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for

a good oven seal, and care must be taken not to rub, damage or move this gasket.

Q. After having just used the

oven, the LOCKED light came

on and I could not move the

LATCH HANDLE. Why?

A. After several continuous high-

temperature bakings or broilings,

the LOCKED light may come on.

The oven door can’t be latched for

self-cleaning while the LOCKED

light is on. If this happens, let the

oven cool until the LOCKED light

goes off. Then the oven door can

be latched for self-cleaning.

Q. What should I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows to rid room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I hear during cleaning normal?

A. Yes. This is the metal heating

and cooling during both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings.

Failure to wipe out excessive soil

might also cause an odor when cleaning.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal condition

resulting from heating and cooling during cleaning. They do not affect

how your oven performs.

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. My oven shelves do not slide

easily. What is the matter?

A. After many cleanings, oven

shelves may become so clean they

do not slide easily. If you wish

shelves to slide more easily,

dampen fingers with a small

amount of cooking oil and rub

lightly over sides of shelf where

they contact shelf supports.

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.

Page 42

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.

/“

Terminals

To remove:

. Be sure the control for the surface

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

. 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

surface unit, remove the drip pan

and trim 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:

● Place drip pan 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: The drip pan must be under

thetrimring. Do not attempt to clean, adjust,

or in any wayrepair the plug-in receptacle. If liquid should spill and collect inside the receptacle, call for service.

Page 43

Ckxming Guide

NOTE: L@ range/oven parts cool before touching or handling.

?ART

3ake Unit and Broil Jnit

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 and cannot be lifted to clean the oven

floor. If spillover, residue or ash accumulates around the bake unit, gently wipe

around the unit with warm water.

Broiler Pan and Rack

● Soap and Water Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to

● Soap-Filled Scouring Pad cool. ) Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel

● Plastic Scouring Pad over the rack. Let both stand for a few minutes. Wash; scour if necessary. Rinse and

dry. OFHON: The broiler pan and rack may also be cleaned in a dishwasher.

Control Knobs: Range Top and Oven

Outside Glass Finish

● 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.

. Soap and Water

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs on the control panel are removed, do not allow water to run down

inside the surface of glass while cleaning.

Metal, including Chrome Side Trims

● Soap and Water

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

and Trim Strips Porcelain Enamel

Surfdce*

● Pdpcr Towel

● Dry Cloth

● Soap and Water

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth to

wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when cooled

and then rinse. Polish with dry cloth.

[nside Oven Door*

● Soap and Water

On this oven, clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in the self-cleaning cycle. If spillover or spattering should occur in cooking function, wipe the door with soap and water. DO N~ rub or damage gasket. Avoid getting soap and water on the gasket or in the rectangular

flanges on the door. Oven Gasket* Oven Liner*

● Soap and Water

Avoid getting ANY cleaning materials on the gasket.

Cool before cleaning. Frequent wiping with soap and water will prolong the time

between major cleanings. Be sure to rinse thoroughly. For very heavy soiling, use

your self-cleaning cycle often. Shelves

(See Self-Cleaning Oven Directions. )

Calrod” Surface

Unit Coils

● Soap and Water

Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean by hand, using any and al1mentioned materials. Rinse thorough] y to remove all materials after cleaning.

Spatters and spills burn away when the coils are heated. At the end of a meal, remove all utensils from the Cal rod@unit and heat the soiled units at HI. Let the

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

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

Chrome-Plated Trim Rings

Porcelain Drip Pans

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

. Soap and Water Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse . Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher

Clean as described below or in the dishwasher.

SELF-CLEANING FUNCTION. Rings will discolor. Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time

you cook. To remove mentioned. Rub

and dry. In addition, pan may be cleaned in the dishwasher or in self-cleaning oven.

“burned-on” spatters, use any or all cleaning materials

lightly with scouring pad to prevent scratching of the surface.

*Spillage of marinades. fruit juices, and basting materials containing acids may cause discoloration.

\vith care being taken to not touch any hot portion of the oven. When the surface is cool, clean and rinse.

DO NOT CLEAN ON THE

Spillovers should be wiped up immediately,

Page 44

—.

———

——

z-=~-- (-@stiom?

—====—.5—

—— .—

e~n= use This Em3km sokY-

PROBLEM

OVEN WILL NOT

WORK

OVEN LIGHT DOES

NOT’WORK

FOOD DOES N(YI’ BROIL PROPERLY

FOOD DOES N~ ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

● Plug on range is not completely inserted into 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 which operates oven light is broken. Call for service.

● OVEN SET knob not set at BROIL.

c OVEN TEMP knob not set at BROIL.

● Door not left ajar as recommended.

● Improper shelf position is being used. Check Broiling Guide.

● 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 or slit properly.

● OVEN SET knob not set on BAKE.

● OVEN TEMP knob not set correctly.

● Shelf position is incorrect. Check Roasting or Baking Guides.

● Oven shelf is not level.

● Wrong cookware is being used. When roasting, pan is too small.

● A foil tent was not used when needed to slow down browning during roasting.

MOISTURE INSIDE AND OUTSIDE OVEN

OVEN WILL NUI’ SELF-CLEAN

OVEN DOOR WON’T LATCH

“PROBE’” APPEARS

ON READOUT

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

● Be sure oven vent duct is positioned properly.

. 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 time. . Both OVEN SET and OVEN TEMP knobs must be set 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. s Latch not moved to the right.

. 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 be at CLEAN or OFF before latch can be moved.

. Latch Release Button not pushed when moving latch.

● Probe has been forgotten or not seated properly in oven wall when using Auto Roast

or Temp Cook functions.

Page 45

PROBLEM

CALROD@ SURFACE UNITS N~ FUNCI’IONING PROPERLY

POSSIBLE CAUSE AND REMEDY

● Surface units are not plugged in solidly.

● Trim rings/drip pans are not set securely in the range top.

● Surface unit controls are not properly set.

PROBLEM

CONTROL PANEL

POSSIBLE CAUSE AND REMEDY

● Door not securely closed.

LIGHTED, YET OVEN . START must be touched after entering cooking selection. WILL NOT START

● Another selection alread y entered for oven, and CLEAR/OFF not touched to cancel it.

● Make sure you have entered cooking time after touching TIME COOK.

● CLEAR/OFF was touched accidentally. Reset cooking program and touch START.

● Probe not inserted properly or not 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 afier touching AUTO COOK, AUTO ROAST

or AUTO DEFROST.

“ERROR’ APPEARS

ON READOUT

● In Temp Cook, less than 80°F. or more than 199°F. has been entered.

● Door opened during Auto cycle of Auto Cook function. Close door, touch START.

. Weight is incorrect for Auto Defrost code on Guide. Oven must be reset.

FOODS ARE EITHER OVERCOOKED OR UNDERCOOKED

. Cooking times may vary because of starting food temperature, food density or amount of food in oven. Touch TIME COOK and add 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. 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 lefi humidity or moisture in oven, thus lessening the cooking

time in Auto Cook ftmction.

. Certain vegetables need a standing time after using Auto Cook. Check Automatic Cooking Guide.

● Oven door was opened during Auto cycle of Auto Cook function.

. Probe not inserted properly into meat or other food when using Temp Cook or Auto Roast functions. See Cookbook or Auto Roast section of this book for instructions. . Check Cookbook for food placement and use of Double DutyTMShelf.

All These Things Are Normal with Your Microwave Oven:

● Steam or vapor escaping from

around the door.

● Light reflection around door or

● Dimming oven light and change in

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

QDull thumping sound while operating at power levels other than high.

outer case.

If you need more help ...call, toll free: The GE Answer Cente@

800.626.2000 consumer information service

● Some TV-Radio interference

might be noticed while using your microwave oven. It’s similar to the interference caused by other small appliances and does not indicate a problem with your oven.

Page 46

Exhaust !SWstern

This Cooking Center has a built-in exhaust system equipped with damper, a two-speed exhaust blower and removable filters. Exhaust openings are located over cooking top and

The exhaust system functions only when the blower is operating. The switch for the exhaust system is beneath the control panel. For high

speed, push switch once; for low speed, push switch twice; and to stop blower, push switch once in sequence.

When blower is operating and hood over oven is closed,

surface units only. When blower

operates with hood in open position,

it exhausts through openings over surface units and over oven at the same time.

THE EXHAUST SYSTEM SHOULD BE OPERATED WHENEVER ODORS, VAPORS OR SMOKE ARE EXPECI’ED TO BE THE RESULT OF A

COOKING OPERATION. START FAN AT BEGINNING OF COOKING.

inhood over oven.

it exhausts over

To open hood above the oven, lift up handle at center of hood; to close, push down on handle. Use hood in its fully extended position whenever vapor or smoke results

from cooking, such as when pan broiling or frying on the surface units. See information on use of surface units.

Filters

Two filters are located over cooking top and one behind hood extension. Filters are removable for cleaning.

Filters become soiled over a period of time. The efficiency of your exhaust system depends on how

clean the filters are. Frequency of cleaning, or replacing, depends on the type of cooking you do, but filters should be cleaned AT LEAST ONCE A MONTH. Also, frequently clean the grease-laden surfaces

adjacent to the filters. To clean, agitate in hot detergent

solution. Light brushing may be used to help remove imbedded soil and dust. With careful use and

handling, filters will last for years. However, if replacement becomes necessary, obtain a filter from your dealer.

Remove and Replace Filters

1. Cooking top:Place fingerin recessatfrontedge of filter;push filtertorearuntilfrontedge clears theexhaustopening;lowerthe frontandremove.Whenclean,

replace.Placeedgeof filteragainst springatrearof exhaustopening. Pushtorear,lift frontedge, andlet springpushfilterforwardintoplace underedge ofexhaustopening.

2. Hood:Extendhood as faras possible, or removehoodextension

if desired;see illustrationbelow. Place fingersoneach sideat bottomof filter.Press filter to left

until it clears the holder on right side, then remove. When clean, replace. Push filter against clip at left and press left until filter clears holder at right side. Push filter toward opening and release so it

slips behind holder.

Motor

The blower motor is permanently lubricated; it does not need oiling.

To Remove and Replace Hood Extension

1. To remove, extendhood as far

as itwill open. Withthumbscurvedaroundedge

of hood extension, hooka finger betweenspringandbracketateach

side andpushtowardcenterofhood.

This moves pins out of holes in bracket and hood extension can be removed.

2. To ciean, wash with hot detergent solution. Rinse and dry

with soft cloth.

3. Toreplace, fit bottomof halfcircleflanges intoside ofhood.

Secureone side ata time. Align pinwithholes in bracketandhood extension, thenpushpinthrough holes. This secures hood extension

so it cannot be removed by mistake.

T=K’’/l=!’

HOOD EXTENSION

Page 47

Canning should be done on cooktop only.

In surface cooking of foods other than canning, the use of largediameter utensils (extending more than l-inch beyond edge of trim ring)

is not recommended. However, when canning with water-bath or

pressure canner, large-diameter

utensils may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR ~HER LARGE DIAMETER UTENSILS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of

frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding

heating units.

observe lF01[0~~7illg~OiIlfS

i~l

Canniw

1. Bring water to boil on HIGH

heat, then after boiling has begun, adjust heat to lowest setting to

maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter containers for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

RIGHT

WRONG

4. When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States

Department of Agriculture Extension Service.

5. Remember, in following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

NOTE: If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by: (1) using a pressure canner, and (2) for fastest heating of large water quantities, begin with HOT tap water.

lnibu Need service

To obtain service, see your warranty on the back page of this book.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the

service you receive, here are three steps to follow for firther help.

FIRST, contact the people who

serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details-including your phone number—to:

Manager, Consumer Relations General Electric Appliance Park Louisville, Kentucky 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel

20 North Wacker Drive

Chicago, Illinois 60606

Page 48

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

VW-l&TIS C9VEFED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the microwave

oven/range that fails because of a

manufacturing defect. LIMITED ADDITIONAL

FOUR-YEAR WARRANTY For the second through fifth year

from date of original purchase, we

will provide, free of charge, a replacement magnetron tube if the magnetron tube fails because of a manufacturing defect. You pay for the service trip to your home and service labor charges.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working

hours. Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

‘1 ,

, I

. Replacement of house fuses or

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product,

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

The GE Answer Center@

800.626.2000

consumer information service

resetting of circuit breakers.

. Failure of the product ,. .. ,“ ----

t if it ic Ilcfafi

for other than its intended purpose or used commercially.

. Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES. !

— —

—

. Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, exhausting

and other connecting facilities.

Some statesdo not allowthe exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

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

To know what your legal rights are in your

state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, contact:

Manager—Consumer Affairs, Geneml Electric Company, Appliance Park, Louisville, KY 40225

II II

● %

Part No. 205C1O26P6O

Pub.

No.49-4723

2-86

GE NE RAL@EIECTRIC

JHP69GJ