GE JHP976, JHP976W, JHP976V, JHP976D, JHP976Y Use And Care Book Manual

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Read This Use and Care Book

Take the time to read this book and learn how to enjoy your newCookingCenter.It contains detailed operating instructions and recommended mainte-

nance,as well as handy tips to help you gain max-

imum benefits from your Cooking Center.Onceyou have read the book, keep it handy to answer any questions you may have.

if you haveany additional questions concerningthe operation of your Cooking Center,write—including your phonenumber–to:

ConsumerAffairs GeneralElectric Appliance Park

Louisville, Kentucky 40225

IF YOURECEIVEDA DAMAGED immediately contact the dealer (or builder) from whom you purchased it. They have beeninformed of the proper procedure to take care of such matters and can handleit for you.

COOKINGCENTER,

Record Model and Serial INwnbers

Your Rangehas a nameplateon which is stamped the modelandserial numbers.Tolocate nameplate, openoven door andlook at top of oven opening.

Modeland serial numbers arealso onthe Purchase RecordCardwhich camewith your Cooking Center. Recordthe numbers in the spaces

Please refer to both model and serial numbers in any future corres ondenceor product service calls

tconcerning your ooking Center.

ModelNumbw !$erliilNumber DatePurchased KEEPPURCHASERECEIPTWITHTHISBOOKTO LISHTHEWARRANTYPERIOD.

below.

W%eti you get your new range.. i , .. ,- s ‘ .“. ~ ‘-

“..

o, Have it installed and properly grounde,d--bya qualified installer-”

e. Have the installer show you the location of the rangecircuit breakerorfuse, and

mark it for easyreference.

,’, ,

“).

~ Don’t assume that you-know how to..op6rate all parts of the range, Some:features

may work differently from those on your previousrange,

o Do take the time to read our suggestionsfor best use.

W~ew

using ymw ntrzge. . .

+ DO. NOT TOUCH HEATING ELEM-ENTS OR INTERIOR SURFACE OF OVEN.

These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials

contact any heating e[ements or interior area ofoven until all of these are’ ‘-

have had sufficient time to COOL Other potentially hot surfaces include t

, .cooktop and areas facing the cooktop, oven vent openings and surfaces near

the openings, crevices arotind the oven d~or and the edgesof the doorwindow.

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‘. Don’t “leavechildren alone or unattended in the area where a range is hot or

in operation. They could be severely burned.

Don’t allow anyoneto climb, stand or hang on the door, drawer or top surface of the range. They could damage the rangeand even tip it overcausingsevere personal injury.

CNJTKNW DO NOT STORE ITEMS OF HWYRESTTO CHILDREN IN CABINETS /@(YVE A RANGE OR ON THE BACKSPLASH OF A RANGE-’CFHLDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY IN-

JURED.

Wear proper appmL-

loosefitting or hanging garments should never be worn

while using the appliance.

Never useyourappliance for warming or heating the room.

UseProperPanSize—T’his amliance isequirmed with oneormoresurfacpunits of different size, Select utensils having flat bottoms large enough to coverthe surface unit heating element. The use of undersized utensils will exposea por-

tion of the heating element to direct contact and may result in ignition of cloth,ng. Properrelationship of utensil to burner will also improve efficiency.

* ‘Never leave surface units unattended at high heat se~tings. Boilover causes

smoking and greasyspilloversthat may ignite;

Use only dry pothoklers—

moist or damp potholderson hot surfaces may result in burnsfrom steam. Do not let potholderstouch hot heating elements. Do not usea towel or other bulky cloth.

Glazed cooking utensils

—only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

To minimize burns, ignition of flammable materials, and spillage due to unin-

tentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward and does not extend overadjacent surface units.

Whenflaming foodsunderthe hood,turn the fan off. The fan, if operating, may spreadthe flame.

Stand away from range when opening oven door to let hot air or steam escape beforeremovingor placingfood inside.

Place oven racks in desired position while oven is cool. If racks must be handled when hot, do not let potholder contact hot heating element in oven,

Pulling out shelf all the way to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the dooror ovenwalls.

Donft heat tmpemxf food containers in the oven. Pressurecould build up and the container could burst, resulting in injury,

When using cooking or roasting bags in oven, follow manufacturer% directions,

e sure reflector pans and vent ducts are unobstructed and in place. Their ab-

sence during cooking could damage components and wiring.

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~ Don’t use aluminum foil to line reflector Pansor anywherein the OVeneXCePt

as described in-this “booklet.Improper installation could result in a shocl$ fire

hazard, ordarnagetoth,e range.

Keeph~od and’greasqfilters clean according to instructionsto maintain good

venting,and to avoidgreas6fires.

* Don? immerse orsoakremiovai$esurface * Do not store flammablk material~ in an oven or near the cooktop ~ ~ DO NOT

Smother flaming pan on surface unit by covering pan completely with well fit-

~ ting lid, cookie sheet or flat tray.

Flaming greaseoutside pan can be extinguished bytaking sodaor, if available,

a multi-purpose dry chemical or foam type extinguisher. When cooking in the oven, flame can be smothered bycompletely closing door

and turning OVEN SET to OFF.

Alsosee frying tips, surface unit pages.

tm wmm m :.GREASEF\RES. NEVER PICK UP A FI-AIVIM3 PAN.

wits,Don’tp@ them in a dishwasher.

Self-CleaningOven...

Do not clean door gasket. The door gasket is essential for a good seal. Car

should be taken not to rub, darnage, or move the gasket.

* Do not useovencleaners. No commercial oven cleaner or oven liner protective

coating of any kind should be used in or around any part of the oven. a Clean only parts listed in this Use & Care bookiet. ~ Before self-cleaning the oven, remove broiler pan and other utensils.

MicrowaveOven...

Cooking utensils may become hot because of heat transferred from the heated

food. Pot holders may be needed to handle them.

Also, under some cooking operations the shelf can become too hot to touch.

THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXERT

CISED IN TOUCHING THE SHELF.

~ Removewire twist-ties on paper and plastic bags before placing in microwave

oven. Twist-ties can cause heating of the bag under certain conditions, and

can cause fire. 9

Wiumcmkingporkeitherconventional or in the microwave oven,follow our

directions exactly and always cook t e meat to at least 170°.This assures

{

that, inthe remotepossibility that trichina maybe presentinthe meat,it will

bekilled and meatwill besafe to eat.

If you needservice... ~

Read “Before You Call for Product Service’;at rear of book.

~ Don;tattempt to repair or replace any part of your range unlessit is specifically

recommended in the book. AHother servicing should be referred to a qualifie

technician.

Q Disconnect range at range circuit breaker or ,main fuse before performing any

service.

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~. k$temi!s may hat kmaww

ofheat transferred fromth? heated food. This

is especially trueifplastic wrap has been

covering the top and handles of the utensl Pot. !nokiers may be needed to handle the u@nsiL

:4. the Well SJW can iNxxmM3too h& to touch. Be careful touching the shelf during and after cooking.

,.,.

“ Don’t heat’ fowl Ccmtmltws h

the oven.

container to burst, resulting in inj~y.

-4.Khm’t defrost frozen liquids—especially carbonated ones— in the oven, Even if the container is opened, pressure can buiki up.

is can caus; the cofitainer to burst, result-

in injury.

:3. Don’t overcook food excessh.m!y. Food dries out, and can even ignite in some cases.

5, H f%odshould ever igrlife: Keep the Well

door c%HH.!. Turn W the power

turn timer to OFF’ or disccmmxt power cord

or shut ofl power at the fuse circuit breaker

panel.

7. Remove the Wnperature sensor fmrn the

over! when not using it i% cook with. If you leave the sensor inside the oven without inserting it in food or liquid, and turn on microwave energy it can create electrical arcing in the oven, and damage oven walls.

S. Remove wire twist-ties on paper and, plas-

tic bags before p~,acing in oven, Twist-ties

.smrwtirnescause bag to heat, and may cause

fire. Foods in paper or plastic bags should only be heated for short periods of time.

()- )z&J~~i~g~gg$(inoroutofshell]is~~~~~~” fmfrmndedfor microwave cooking. IJressure

can build up inside egg yolk and may cause it to burst, resulting in injury.

10. Do n~t pop in your

Wen

accessory or unless you use popcorn in a package labeled. cause of the heat generated without these rxecauiions,

Pressure building up can cause the

unless in a special microwave popcorn

for microwave ovens. Be-

the container could catch fire.

11.

L&2 If Y?eta!WNyas dii%wtw.!in

Metal strips as used on meat roasts are help-

M in cooking food v&en used as directed. Metal trays may be used for TV dirmers. However, when using metal in the microwave oven, keep mt?tal at !WK5t1-inch away from sides of oven.

12. ml not operate the Wferl whm.$ to avoid $kmage to tm? oven and the danger of fire). If by accident the oven should run empty

a minute or two, no harm is done. However,

try to avoid operating the oven empty at all

—it saves energy and prolongs life of

times the oven.

13. Foods with outer “skin” such

as potatoes, hot dogs or sausages, tomatoes, apples, chicken livers and other giblets, and eggs (see above) should be pierced to allow steam to escape during cooking.

I.A. “~oi!able” closed plastic bags or plastic wrap tightly covering containers should be slit, pricked or vented as otherwise directed in Cookbook.

If they are not, plastic could burst during or immediately after cooking resulting in injury. Also, plastic storage containers should he at least partially uncovered becatise they form such a tight seal.

15. Plastic Utensil$—??lastic utensils designed for microwave cooking am very useful, but should be used carefully. Even microwave

plastic may not be as tolerant of overcooking conditions as are glass or ceramic materials and may soften or char if subjected to short periods of overcooking. In longer exposures to overcooking, the food and utensils may

even ignite, for these reasons: 1) Use microwave plastics only and use them in strict compliance with the utensil manufacturer% recommendations. 2) Do not subject empty utensils to microwaving. 3) Do not permit children to use plastic utensils without eomp!ete supervision.

16. .!30not use your micmmve oven to dry

newspaper. If overheated, it can catch fire.

cookingpm.mhes and tightly

1. steam or vapor escaping from around the

Cklol-.

2. Light reflecting around door case.

or ollter

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~Your range, like many other household items, is heavyand can settle into soft fhmr coverings

such as

and

The range should be installed on a sheet of plywood (or similar material) as follows: When the floor rarge. rest on should be built up with plywood to the same level or higher than the floor covering.

wi!I then

cushioned vinyl or carpeting. When moving the range on this type of flooring, use care,

it is recommended that you follow these simple and inexpensive instructions.

coveringextendsunder the range, a ?4” thick piece of plywood should be installed under the

When the floor covering is terminated at the front of the range, the area that the range will

This

aIlow you to move the range for cleaning or servicing.

Broiling, Broiling Chart . ..........23-24.

Rules To Follow In Using Your

Microwave (hen . . . . . . . . . . . . . . . . 4

Features Of Your

Microwave

Cooking Cer]ter . . . . . . . . . . . . . . . . . 7

Important Notice . . . . . . . . . . ........5

Important Precautions

For Safe Use ...5

Multi-Power Levels . . . . . . . . . ........9

Operating Instructions. . .

Cooked By “TIME” . . . . . . . .......10

Foods

Using The Temperature Probe . ....11-12

Care Of

Temperature

Cooking Heats-–How to Use . ......,14

Cooking Utensil Tips—Materials

and Sizes . . . . . . . . . ., . . . . . . . .. .15

Cooking Chart and Information .. ..15-16

Home Canning Tips . . . . . . . . .......17

Safety Checklist While Frying .. .....17

YourMicrowave Oven and

Probe . . . . . . . .......28

Roasting, Cooking Chart. . . . . . .......22

Automatic OvenCleaning . . . . . ....25-27

Oven Vent, Duct . . . . . . . . . . . .......29

Porcelain Enamel . . . . . . . . . . .......28

Surface Units: Plug-in Feature,

Removable Chrome-Plated

Reflector Pan/Rings . . . . . . . ....28-29

Lamps, How To Replace . . . . . .......29

Broiler Pan, Use of Aluminum Foil .. ..30

Leveling The Range . . . . . . . . .......30

Oven Thermostat, Adjusting ... , .. ...30

Cleaning Charts, Parts, All

Finishes . . . . . . . . . . . . . . . ....31-32

Automatic Temperature Probe .. .....28

interior and Exterior Areas of

Microwave Oven . . . . . . . . . .......28

Safety Tips . . . . . . . . . . . . . ........1-3

Energy Conservation ... ... ... ... ... .$

Before You Call For Service . . ....33-34

Model and Serial Number Location .. .34

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MICROWAVEOVEN

DOOR tiAt4DLE-Owtm dorm’! opwateunlessdoorIs securely latched DOOR t.ATCH-fWsh intoopen

door

DOOR GASKET

WINDOW—METAL SHIELD—

allowscookingtoheviewed whilakeepingmicrowaves

confinedto oven LtGHT Pi.ASTiC COVER— Protects

Stirrerbiade OVEN VENT— Removesmoisture OVEN SHELF kliCRO-THERhlOMETEitTM TEMPERATURE PROBE RECEPTACLE FOR TEMPER-

ATUitE PR08E DIGITAL TIME CONTROL

TihlE/TEMP SWiTCH-To cookby Time,push left,settimer.Tocook @ Tempe~ture, push

right,set

temperaturedial. FOOD TEMP CONTROL KNOB POWER SELECT BUTTONS— SelectLOW/tlEFROST, MEDor HMH setting

beforeeachuse.

lNDiCATOR LIGHT “START”

BUTTON-PushtO

startallcookingoperations.

MODELandSEfliAL NUMBERS—io-

catedat rightsideoflowerovenframe. OVEN SET (CLEAN) Knob OVEN TEMP (CLEAN)

Knob

OvenCyclingLight

AutomaticOven Tiffler,Ctock, MinuteTimer OvenTimer [CLEAN) iilial LATCH RELEASE IBUTTON

LATCH Self-CieaningOven CieanLight LOCK Light Shelf Support Oven Frame

Door Gasket Window

Door Liner

ilroiierPan and Rack Oven Light Switch—Door Storagt?Drawer

—-—— ————— —

Momm JHP97G

36 Calrod@Piug-inSurfaceUnits—

Chrome-platedReflectorPan/Rings

37 MasterIndicatingLight for

SurfaceUnits

38 Controisfor SurfaceUnits

b 39 FluorescentLamp Switch 40 SurfaceLight. 41 Removable Vent Ductfor Lower

Oven(under rightrearsurfaceunit)

42 itemovahiemetalplates for optional

Page 8

TO FOLLOWWHEN USBNGYOUR RANGE

start cooking@Jime allows,do not use

‘l?rnrr L.. &J-,.

ti.~;,.-

hicrh-nl, iolr

rucfn

AIGUL w. UKIM WJ,

11, GL4. LA*8, ...~.a

brownings,medmm-slow frying, low

—iziih

finnlrinff mnat nl~nntities.simmer—double

md special for

1. Use proper power level m recommendedand

.-----

LXIX-Ceat, fi~~~-b<ik~~g;’~ .

DO NOT OVERCOOK. smallquantities.

Z. DO not operate the oven while empty. If by

accidentthe ovenshouldrunempty a minute or two,no harmis done.However,try to avoid operatingthe ovenempty at all times-saves energy and also ensuresgood long term life of oven.

L Use cooking utensils of medium weight ahl-

minum, tight-fittingcovers, and flat bottoms whichcompletelycover the heatedportion of the surface unit.

2. Cookfreshvegetableswitha minimumamount of waterin a coveredpan.

3. “Keep an eye”

on foods whenbringingthem quicklytocookingtemperaturesatHIGH heat. When food reaches cooking temperature,reduce heat immediatelyto lowest setting that will keep it cooking.

4. Use residualheat withsurfacecooking wheneverpossible.For example,whencookingeggs in the shell bring water to boil, tl!en turn to OF.Fposition to complete the cooking.

5, Always turn surface unit OFF before remov-

ing utensil.

7, Whenboilingwaterfor teaor coffee,heat

only

theamountneeded.It isnot economicalto boil a containerfull of waterfor only one or two cups,

1. Preheatthe ovenonly when necessary.Most foods will cook satisfactorilywithoutpreheat-

ing. If you find preheatingis necessary,keep

an eye on the indicatorlight,and put food in the oven promptly after the lightgoesout.

2. Always turn oven OFF before removingfood.

3. During baking,avoid frequentdoor openings. Keep door open as short a time as possible whenit is opened.

4. For self-cleaningoven,be sureto wipe up excess spdlage before self-cleaningoperation.

5. Cook completeovenmealsinsteadof just one food item.Potatoes,other vegetables,andsome desserts will cook together with a main-dish casseroIe,meat Ioaf, chickenor roast. Choose food: thatcookatthe sametemperatureinapproxunatelythe same time.

& Use residualheatin ovenwheneverpossibleto

finishcookingcasseroles,ovenmeals,etc.

Also

add rolls or mecooked dessertsto warm oven,

6. Usecorrectheatfor cookingtask.. .highheats

usi~g residu~ heat to warm them.

ENERGYmsrs IN AUTOMATICALLYSELF-CLWNING?fOul’1OVEN

Self cleaning ovens help conserve energy since

their specially designed imndationsystem

rm+s less electricity (than non self-cleaningovens) is nece~saryduring normalbakingand

roasting.In fact, eno~ghenergyISsa~edthroughouta year’s tuneto pay f?r theaverageenergy

costs used in automatwallyself-cleamngthe ovenover thesameperiodof tune.

)

Page 9

—.—.

With your Multi-Power Microwave Oven you have the versatility to cook just about

any type of food.Use the cookbook provided with your oven to guide you.

-..—

HICiH-Boiling candy, puddings and sauces, cooking srnaH to medium-size vegetable% pastry shells, chicken pieces, fish, hamburgers, rnered-type meats.

Also, cooking baked-type fruits such as apples, beverages, many moist cakes and b

cookies such as brownies, appetizers and fast melting of butter.

MH3—C90king custard-type vegetable casseroles, whole head of cauliflower, omelets,

commercial~~frozen soufiies,some cookies, finish cooking fudge, bread pudding and other

dessert custards, drying homemade noodles, and roasting some meats with automatic

temperature control, including “Carefree Roasting.”

!LOVV/DEFROSl’’-Usefor most defrosting. Also dried beans and peas, pot roasting . . . even Doached ewzs. . .

cooked well at LOW. And softening and melting at this power level, although longer than at

higher power levels, may be preferred because the product is more evenly heated.

are Possible at this setting. Shortbread and meringue cookies are

bringing to boil soups, stews and si.m-

In defrosting frozen foods, our Home Economists noticed a definite relationship of freezer temperature to defrosting time. ‘I’hat is, foods defrosted from freezers set at coIdest settings took longer tn thaw than foods from freezers at middle or high settings. DEFROSTING THvIE MAY VARY ACCO13DH?JGTO THE FREEZER TEMPERA’I’URE AT WHICH THE FOOD WAS STORED.

Foods kept in Frozen Food Storage Compartment at the top of-some singledoor refrigerators are at higher temperatures than most food freezers. These foods may take less time to defrost than times given in the cook book.

Page 10

oven. ‘%%ilejou are reading these instructions why not make a cup of coffee or other

hot beverage as you learn. to use the controls? Use a plastic-coated paper cup for hot

drinks, or pottery or china cup not decorated with metal. Fill cup ~ fh.d]of water and add

a teasqmon of freeze fdtiecl tmflee. I%?rncm sPQOn.

Place (or cupofcoffee)inwm Oveni~te-

rior light comes on automatically when door is

open. Closeoven door; it latches automatically.

Sehwt !%)werUWei. See recipe for suggested power levels for foods. For your cup of coffee, set at HIGH.

Select TliVIE/lWViP

setting. For your cup of

coffee, set switch to TIME by pushing Time/ Ternp Switch to the left. SEE SPECIAL OPERATING INSTRUCTIONS PAGE 11.

%%Il?ne UmtrOl (l% to l% minutes for coffee). Digital timer goes up to 59 minutes and 59 seconds. wheel at left of timer sets increments of 10 minutes; knob at right of timer sets minutes and seconds. To set minute knob,

gasp knob and pushin. Turn to desired time setting. Timer can be reset during cooking if

needed. I%@ ‘*START”buttwI. IVhen oven is cooking,

interior light

comes on, a fan starts to operate and an indicator light comes cmto tell you oven is operating.

timer indicator moves toward “O” only when the oven is cooking or defrosting with

microwave energy.

hen the timer reaches “0,” a bell will sound to tell you that cooking is completed and e power, the indicator light, interior light and fan are shut offautomatically.

—

Remember . . . ifyou open the door before the timer has reached “0,” cooking or defrost-

ing stops, the timer stops and oven indicator light goes out. When you close the door and

push “START” button again, cooking resumes where you left off!

Page 11

.—

‘I’hetemperature probe is designed to help make your microwave cooking more accurate while requiring le& attention for appropriate foods. Up to now$microwave cooking has been done by TIME. Now you can cook many foods to a pre-set TEMPERATURE, and be assured that they areas hot as you want them to be for serving, orproper doneness.

See page 12 for many foods recommended for cooking with your automatic temperature

probe. Page 12 also lists foods not recommended for use with the probe.

—..—.

HANDLE

—.—.

A. SF.

-—~

.—

—

A=---’

- In gerleral insert probe (sensor end) into

s centermost part of food, positioning as di-

rected in recipe. Insert the probe at least l-inch into the food.

Place food with probe into oven.

❑

Insert cable end into receptacle on oven

Nwall until “seated.”

SulwPROBE1sATTACHEDsE-

CURELY TO OVEN RECEPTACLE. Ii!

probe is not attached securely, buzzer will

sound when C’Start”button is pressed, as a reminder to secure die end of probe to oven receptacle.

Use clip an cable to loop cable where ap propriate. Looping cable not only controls

length of cable but also supplies more sta- ;-- = bi~ity of probe in food (helps preve~~ ------- -

probe slipping in food), CI(XW OWWJdOOF

fin’nly to insure p$’qwr ilatdlingc

(continued next page) ,’ ““ “

—.

.—

.——

.-.—.. . ..

. .

Page 12

fvI!CRf3WAV~ OVEN

@y---

r-’--- .. —-

. —-.—.——. - \

Set oven controls, following recipe infor-

mation in special section for

f$utxnmatic

(hnperatwre cooking, located in back pages d Cook Book, which accompanies

oven.

set power level. Set TIME/TEMP switch to TEMI?

(~tidl SW~~Ch to right) ~~d dia! fi~-

ished following recipe information. (NOT.H: If the actual temperature of food in oven ishigher than the temperature you dial, buzzer will sound when “START” button is pressed to tell you of this

condition. Check temperature on

dial to be sure it is set correctly. If not, reset. If so, then food in oven has already reached or exceeded desired finished temperature . . . no further heating needed!) Push “START” button.

When preset internal temperature is reached, oven automatically turns off,and

a buzzer sounds to tell you food is done.

Open oven door to stop IWzzer. Remove cable end of probe from receptacle, then remove food. and temperature probe together.

probe giveboth temperature to set and approximate cooking time. If buzzer sounds

unusutiy early, it may be that probe has slipped out of place in cooking. (This

can happen with any food thermometer). When this happens, reposition thermometer and continue cooking. TO determine actual cooking temperature of food, turn TEMP control dial to lower temp setting until buzzer sounds.

m SETTING OVEN, MAKE SURE Is

...”:-.

cxmREcmY IWADE.

“WHEN BY Tma’i! , * ●

if by Xnhdake switch

isset at TEMP, buzzeywill sprmd. Thiszwnimk you totiwiiih wmtrd h .

~~~~*

Page 13

. .

Casseroks—-150°-160” internal temperature gives best doneness on mixture of precooked

foods heated together into a main dish. Raw foods such as hamburger or other meat, vegetables and sauces starting from “scratch” should be precooked before combining together in-to a casserole heated to above temperature. The advantage C!the temperature probe: it MIs you when casserole is at correct temperature for serving, without checking, peeking or guessing.

Reheating leftovers

the amwmtofleftoverfoodis not known,therefore,time to cookis only a guess. Cook-

often

ing t. a ~rese~@TIpemture

Plates ofFood—in general, place temperature probe in largest piece of food, then cover piate with wax paper (or lightly with plastic wrap ). A preset temperature of 150to 1606gives piping hot food.

Beveragesand soups-use clip on cableof probeto help stabilizeprobe in liquids.A preset temperature of

Beef, l~b and hap loaves—be sure to place probe as horizontally as possible, and use clip to stabdrze probe m meat mixture.

—this type of food is excellent to heat with temperature probe because

(usually 140 to 155°) eliminates the guesswork.

180°is “warmto drink,”about 170°is “steaminghot.”

For bestresuRs,consultmeat loafrecipe?pagesin AutomaticTemperature Cooking Section of cookbookand do not exceed.total we]ghtof meat. A goodrule of thumb ti followin p paring meat loaf mixtures is tQuse 1 cup liquid (milk, water or juice such as tomato)

1% tOt..aIpounds ground meat.

Roasts-carefreemicrowavemany roasts. Veryspecificinstructionsare includedin Cookbook.

Dips—hot dips are a popular appetizer. An internal temperature of 90-130° (depending on

the ingredients) is just right to serve guests.

Stewing, simmering and candy making-this type of cooking involves bringing food to a boiling or simmering temperature and holding it at that temperature for a long period of time. We recommend LOW POWER and TIME settings on your microwave oven for most stew-

ing. See specific recipe suggestions pages in special MEDIUM and LOW l?OWEFt COOKING section of Cook Book for stewing. See Candy chapter of Microwave Oven Cook Book for candy making.

Delicate butter icings, ice cream, frozen whipped topping, etc.—these soften rapidly at warm temperatures. Lowest setting on temperature probe is 90°.

“Manyfoods in the frozen state-because temperature probe should not be forced into rockhard foods, it could break, However, after defrostin~, many convenience foods maybe heated with the probe to the precise ternperatu.re for serving.

Individual foods cooked.in batches-in cooking with microwave energy, differences from one food to another, even of the same type of food tin result in different’ cooking times of foods in the same batch. A variation in size (such as in cup cakes, sandwiches, etc. ) or moisture content (such as in potatoes and other vegetables) can cause variation in cooking speed. Temperature probe in one food in a batch might not correctly indicate internal temperature of all foods cooked. together.

Starchy vegetables—-

perature probe due to starchy nature of interior. (Clean immediately with soapy cloth,

rub ]ightly with plastic scouring ball, if necessary. )

Batters and doughs which are baked. This type of food should be observed when cooking t. best judge when done.

delicate food types.

potatoes which cook to steamy hot temperatures tend to stick to te

JMSO, periodic turning of the dish is usually required on these

—. -. —.-.—

Page 14

Your surface units and controls m-edesigned to give you an infinite choice of heat settings for cooking on top of the range. A diagram above each control knob shows the corresponding unit which that knob controls.

w----

Control knob must be pushed into set only from OFF position. When control is in any position other than OFF, it imay be rotated without pushing in; when rotated to OFF, control knob pops out.

At HI position, there is a slight niche so control “clicks” into the ~ ~

highest setting; the lowest setting is between and LOW. (See diagram). A slight turn of the control adjusts the heat

up or down, depending on your needs. in a quiet kitchen, you may hear slight “popping being maintained.

l-!!—

;~~~

&$~.-

pJqg~x—

~p:+

-2?~y-J@j_

1=.-.:2::-----,.-

.,.,,,.

‘~\:

“-’+;;,>’p$;~— Steam ~ice,Cel’eal;maintain serving temperature

7’So{llldsCluring cooking, irdiating heat

Quick startforcooking; bring water to boil.

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

and brown; rf~ainb.in sbw boil cm large amount of food.

COokafter starting at EU; cook with little water in covered pan.

OFF and WM or OFF

settings are

NOTE: 1. At “HI, MED HI never leave food unattended. B3ilovers cause smoking;

# %...

Of ~OSt foods.

Page 15

.. .,: .-

#J%==

“’g$’;’”r————————

&.m—

-.-.>~.*..

,={-::L:%Y.,7

~=.

~,%.~

‘—.—

b...”.—

~vd Ho-f’ L2i%$l $:’

~j~ell~~]~s]lo~~~& flat Ori b~~~~~~~~s!l~~~]~JTMtChSiZeOfSWfaUX-u.IIit(large pans on krge

units, small pans on small tits). Aluminum uterwils of medium weight are reeormnended for surface cooking because they

heat evenly and quickly. Skillets do a good job of browning foods and. ~xmcepans (with tight fitting lids) are ideal for nutritious cooking with little water. Use regular, and non-stick type finishes. Follow directions given in the Surface Cooking Chart on the following pages. Recommended akninum utensils were used in testing food for this chart.

Use heat setting no higher than medium or follow manufacturer’s directions when, using utensils made of the following materials: cast iron, glass ceramic (pyroceram), and stainless stxd. Also, some types of enamelware which under certain conditions could me].tand fuse to surface unit when higher heats are used. Manufacturers of glass cooking utensils also recommend heats no higher than MED and using a wire grid Mw-een utensil and electric surface unit. (Main grid when utensil is purchased, or at Housewares Section of most clepartme

stores.

LsMOST mmmTAN’T mm GOOD HEAT’CxH?mucmcmlTHAT urENsILs

WITH YLAT 13CEPTOMSBE USED.

Special. cooking equipment without flat bottoms, such as the oriental wok, am not recommended. Life of surface unit can be shortened and range top can be damaged due to high temperatures

required in this type cooking.

Ccrnmeal

Grits Oatmeal Rice, etc.

rwT?x

EGGS

Cooked in shell

Fried “Sunny Side

Poached

Scrambled

HI— Bring water to boil. Before

adding cereal, switch to

HI —Cover eggs with cool

water. Ccwer pan and bring to

steaming point switch to

tIAED— Melt butter. Add eggs

and cover skillet; or do not cover but baste with fat,

HI—Quickly bring water to steaming point. Switch to

HI —To heat butter until light

golden color. Switch to

-..-—..—.—....—....

LOWor WM, then stir in cereal. Finish according to package directions.

LOW, tomaintain geutle but

steady perk

LOWor WM. Cook 3-4 min. for soft eggs, about 15 min. for hard-cooked.

Continue cooking until white is “just set”, about 3.5 more minutes,

MED or LOW, Carefully add eggs. Cooh uncovered about 5 minutes for medium doneness.

fvlEDor LOW, Add egg mixture cook stirring to @sired doneness, f?emovs from heat,

1. Cereals bubble and

expand when cooking. Use large enough pan to prevent boilover.

2. For steamed rice, switch to Wf?f;cover and cook 25 minutes.

PmelatO8-10minutes for

8 cups, less for fewer N.!ps.

Begin timing when first wisps of free steam come from cover.

Variation: Start heating

fat at Hi; when melted, switch to LOW, add eggs. When bottoms are just set turn eggs “over easy” to cook other side.

Eggs are easy to handlu in wide shallow skillet or pan, Remove with slotted spoon or pancake turner to 7’==+%7%

drain.

E~gscontinuetoset ~gf~~ slightly after removing from heat,

5+,:%%7:-;

,’

Page 16

MEL?!NG

Chocolate Squares,

Chocolate, Butterscotch Bits, Butter, etc.

WM—Put in small saucepan on small surface unit, Cover for semi-sweet chocolate or

butterscotch

pieces.

Allow about 10-15 min. to melt through. Stir to smooth.

1.) If desired, melt butter,

unsweetened chocolate squares about 5.10 rain. at LOW, watching carefully.

2.) Long, slow melting of chocoiate and trutter gives

best results.

Macaroni Noodles

Spaghetti, etc,

WWwfw cow

Green Pepper, Mushrooms, etc.

MEW—-TOtwrtsMiiIX8.10

minutes, Grease lightly.

HI —To bring salted water to boil in covered utensil, Add pasta slowly so boiling doesn’t stop. Switch to

i+!– To l.xin~ to pressure, When first “jlggio” Lsheard, swiich to

Wok fxmcakes

skie. (Al!ow .Nght!y longer

thickhatter,)

for

HI or MED lil-Cook uncovered until tender.

MEM HI or MED. Bf@n timing frlmi as soon 3$ “jiggles” begin regclariy again,

}{1--To melt fat, Switch to

MED, add food. Cook to

deswed doneness.

2-2min. finch

1.) Heat should be high

enough so that water stays at roiiing boii throughout cooking. 2,) Use large enough pan to avoid boilover.

1) Use NED iii for finishing

f’130dSWhich cookin $ilort

times [about 10 rnin, or

less). 2) Time carefttl!y to

avoid over-ccoking. NOTE: !!lome pressure

cooker rrtamifat%rrers

recommend jlggllng of

control at rata r3f 2-2 m-’ min. Two—3 jiggles is arr approximate+ nbtnbar; you

may find a few mor% or

[0ss satisfactory.

Turn meat or stir vegetables occaskmaiiy to cook and brown evenly.

MED or LOW.to cook 10-30 minute%, untii just tender.

Page 17

*$=-aJyj.

~9 #

-r--l

ki-.-j?f~,jy’&’j,6) {7”/“’)’l$/.#

(%J?“k& (3,,$2

Carming should be Ck9rleCm range toponly. Do Nul” CAN IN OVEN OR IN

~;7~-pJo

In ~~r~ace cooking of foods other than canning, the use of ‘largediameter utensils (extending more than l-inch beyond edge of cooking area) is not recommended. However, when canning w;th wakw-bath or pressure canner, large-diameter utensils maybe used, This -istwcouse boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding iwlting unit.

j“g?~,(j4rJ;&g’g

.--%l

~-.

,r?,.:’+,fl,:t fi, q,$yj j-”

(g:~$~’”g

~j)[j~

<’53

fi~~$~~~R, ~~ ~~T USE LARGE ~~Al~E~ER ~A~~ERS OR ~~~3ER

~~~~ ~~~~$j~~f$ ~()~

syrup or sauce rnixtures-ancl ail types of frying— boiling water. Such temperatures could eventually harm cooktop surfaces surrounding heating ~fits.

J3~~~~~T~ (_jR ~~~~~(’J ~~~~$ ~~~+~~ ~~~~~ w~~~~$ ~~s~

cook at temperatures much higher than

~J/%~~~ ~~~?/ii-

I!TiJ

Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest set-

ting to maintain boil (saves energy and best uses surface unit}.

2. Be sure canner fits over be centered on surface unit, use smaller diameter containers for good

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or indentation fits snugly over surface unit. C2mners with flanged or rippled bottoms (often found in enamelware) are not recommended.

center d surface unit. If your model range does not allow canner to

canning results.

slight

RiGHT”

4. When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer of your canner, manufacturers of glass jars for and, the United States Department of Agriculture Extension Service.

WRONG

canning, such as Ball and Kerr;

..*

#$#&&”-

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

NOTE: .Ifyour range is being operated on low power (voltage), canning may ~~e ~onge~~ha~ expected, even though directions have been carefully followed. The process may be unproved

by: 1) Using a pressure canner, and 2) For faster heating of large water quantities, begin with

HOT tap water.

@ Use minimum amount of fat for effective shallow or deep-fat frying. Filling the pan

MI of fat can cause spillovers when food is added.

&’ Keep an eye on foods which fry at high or medium high heats.

-too

1’?

Page 18

.,=b-.f--=.,,--,,.-,-.- — -----”-===

—

---=---.-_.,.... -.-. -.,.* .,-....

r=..... -m4.--.A---.r.--..-. =.-----~=-

- ,..~

CLEAN

.=’@&Dm..

-.,%

‘J<

TO SET THE CLOCK, push.in the centei-knob of the Minute Timer and turn Knob in either

direction to set the Digital ~lock numerals to thecorrect time.

(After settingthe clock, let the knobout, and

turnthe MinuteTimer pointer to OFF.)

center knob clockwise,withoutpushing in, until ]>oiriierreachesnumber of minutesYOUwish to

At the end of the set time a buzzer sounds to tell YOMtime is up. TO TURN OFF EIUZZER

turn center Knob, without pushing in, until pointer reachesOFF.

The automatic oven controls are designed for

the homemakerwho can’t be tied down to being in the kitchen or at home at specific times to turn an oven on or oR. These controls can be preset to start and stop your oven for you. Or, if you prefer to start the food yourself,they will take over the job of turning the oven off.

Page 19

?’0 SC>; the cu[oma!ic own timer, U.SCthe t,wc>

dials

12ext to the dock, marked START and

>’l’O1>. Each c%} is mwkecl off in 15 minuf,e

:egmenfs mcl

numberedby the hour.The pcinterson thesedialsranbe mewedonly when knob is pushed in. (When the pointers are turned

~-ouczanhear a “ratchety” So-und.)If pointer can he turned it means knob has been pushed in and pointerhasbeenset. To be certainknob

is in out. position, turnknobso pointer isat time

showingon the clock. Knob will pop out and cammt then be turned. (Note: Before you set thesedials,be sure the handsof the rangeclock

showthecorrect,timeof day.)

A. TO SET THE AUTO M A.z’lc OVEN TIMER So IT WILL SWITCH THE OVEN

HEAT ON AND ON? AUTOMATICALLY, AT A. LATER TIME THAN SHOWS OAT

TH13 RANGE CLOCK, DO AS FOLLOWS:

1. Set START time. Pushin knob on START dial and turn pointer to time you want oven to turnon. The illustrationshowsSTART pointer at 3:30.

2. Set STOP time.IJush

in knob on STOP dial

and turn pointer to time you want oven to turn

off. The illustration show’sthe STOP time at

6:00. Automatic Timer works only if

set for a later time than showson range clock

and on START dia;.

STOP time is

C. Whenfood is removedfromoventurnOVEN SET to OFF.

*OVEN INDICATOR LIGHTS at ‘TIME BAKE settingworkdifferentlythanthey do at BAKE setting.Do not be concerned if no light appears. Carefully recheck the steps given above. If all operationsare done as explained, oven will operate asit should.

to automatic cooking. You can cook one food,

or severalfoods togetheras longasthey require the same temperatureand time.However foods of a highlyperishablenature,suchasmilk,eggs, fish,stufings, poultry, and pork, should not be

cooked automatically unless standing time in

the oven is not more than 2 hours before and about 2 hours after cooking of these foods. In all cases,no matterwhatthe natureof the food, unless cooking is to start immediately, foods should be thoroughlychiiled in the refrigerator before placing in the oven.

3. a. Turn OVEN SE’I”Fto TIME BAKE.

b. Turn OVEN TEMP* to proper tempera-

ture for food to be cooked. Place food in oven,

close the door and automaticallythe oven will

be turned on and ofl at the timesyou have set.

Surfacelampswitchlocationis underright side

of control panel.Lampmay be lightedby press-

ingthelampswitchbutton.Be sureto hoM button depresseduntil light comes on.

Page 20

lbuz oven is designed to giveyou top zestdtsin baking, roasting, and broiling when used as recommended.

1. Look at the controls. Be sure you understand

how to set them properly. Read over the directions for the Automatic Oven Timer so you understandits use with the controls.

2. check oven interior.Look at theshelves.Take

~?~~~$=;practice run at removing and replacing them

‘=~:oper~y, t. givesure sturdy support.

3. Read over informationand tips that follow.

4. Keep this book handy s-oyou can refer to it, weeks of getting ac-

The controls for the oven(s) are marked OVEN SET and OVEN ‘TEMP. IOVEN SET has settings for BAKE, TIME BAKE, BROIL, ~LEA15J,and OFF. When you turu the knob to the desired setting,the proper heating unitsare thenactivated for that operation.

9VEN TEMP rnai~tainsthe temperature you set from also at ~LEAN (880°). A light near thiscontrol glows until oven reaches the selected temperature, then goes off and on with the oven unit(s) during cooking. I?RE-HEATING the oven, even to high temperature settings, is speedy—rarely more than about 10 minutes. Preheat the oven only whennecessary.Most foods will cook satisfactorily withoutpreheating.If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after

light goes out.

WARM (150°) to BROIL (550°) and

For ~IJZAN, rotate the knobto the right (clockwise) until the blue pointer is pointing up, toward the index marker. When this location is

reached, the cohtrol should snap into fina?. position.

The shelve(s) are designed with stop-locks so

that when placed correctly on the shelfsupports,

(a) will stop before coming completely from the oven, (b) will not when placing food on them.

TO REMOVE shelve(s) from the oven, when

cool, lift up rear of shelf, pull forwardwith stop-

Iocksalong top of shelf supports.

TO REPLACE shelve(s) in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall into place.

When shelf is in proper position, stop-locks on

shelf wiHrun under shelf support when shelf is

pulled forward.

tiltwhen removing food nor

norrnaicooking, line up the d&ired temperature

(marked m tl-w outer edge of the control knob)

withthe index marker locatecl immediatelyabove

The light comes on automaticallywhen the door is opened.Use switchonwindowdoorto turnlight on and off whendoor is closed.

Page 21

io be accurate thcmthe oven it repla;ecl. -

f. It is rewmmfded tlmt yr31.I operate the range for a number of weeks to becomefarniIiar

w’iih

your new oven’s performance. However, if

you findthat your foods consistentlybrown too Iittlc or too mu&, you may make a simple adjustment in the thermostat (OVEN T’13MJ?) knob. See section titled “&me of Your New O\”en.”

2. Use tested recipes from reliable sources. h~easureingrec]ientsaccurately and combine

carefully.U-secorrect sizebakingutensil.

3. Placeshelfat positionsuggestedon chartbelow.Onmodelsso equipped, lettersare marked on wall of large oven.On modelswhereletters are not marked.on oven, lowest position corre-

sponds to A in chart,B is nexthighestposition,

etc.

~, Preheatthe oven

only whennecessary.Most

fowlswillcook satisfactorilywithout.preheating. If you findpreheatingis necessary,keepan eye

—=—.-,-----

3=-M- ...W ------~?a.he-xea,r=..

.?q*&.-*f.T

2!!J&2j$~;

,-...=-,-5-%...?

M<-,. (.E.——

..<-s-r...-*xi

+-. -,/-----

---- .

BREADS,(3Uicl<’

Biscuits

Coffee Cake

Corn Bread

Gingerbread

Plain Muffins Popovers Quick Loaf Bread

~~~~~$, y~~$~r 2 IGaves

Fto~ls,o!ain

Rot is, sweet

CAKES’

(without shortening)

Angel Food Sponge Jelly Roll

~fi~gs~i ErJr3dt Cakes

C5JDc2kes

Frti:t Cakes ~~y~~

L.ayfir, G3xolate ‘Loaf

1 For best results,

-- J

—...,,

’7 Lj

-, *: I

.. :

‘“1

w!th cloth oven lamp should be off during rlslntz. FRIJ IT CAKES: place -

pan type on shelf in center of OVWI.

2 To brown meringue cmlY, use 400, 8-10 min; to cook merinwJe through, use lower temperatures for times given.

N9TE: When two she!f positions are listed, the f~rst one gives well browned and cooked food. If YOU desire a different

t]ro;~ning, use the second shelf position the next time you cook. Foods listed with three shelf positions cook succcssf[illy cm

and Place in your wel I insu iated oven to keep away from drafts. Yeast doughs ra is

any poSition Iisted, akme or in an oven meal.

i3, c B, A

B B

P., B

!3 B

A, i3 A, R

3, Ii

A A B

A, B

El !3 5?

425-475

350-400 425-450

350

400-425

375

350-375

375-425 375-425

350.375

325-375 325-350 375-400

325-350 350375 275-300 350-375

350+75

350

use shiny aluminum utensils, with dull finish on bottom, To RAISE YEAST DOUGHS

..-...—-.>--

;;.J.==-. .%. {l{l

—

Ir, ?.. ... m,...H#ekss

S+:.%%a@R%ea

*.AWL4%!EM%W

i,wm~-,

~wb%bmfaf

..-.

-.--...4

-—

10-20 20-30 25-40 30-45 20-30

45-60 45-60

45-60 10-25 20-30

30.55 45-60

10-15

45-65 20-2!)

2-4 f’rrs.

20-35 25-30 40JG0

on tke indicator lightand put food in the oven

promptly afterlight goes out.

5. ‘To set oven: ~lose oven door. Turn.OVEN SET to RAKE and OV13N‘1’EMP to temperatureon recipe or on Bakingchart.

& Place food in oven, being certain to leave about l-inch of space between pans and walls of oven for good circulation of heat. close overi door. During baking,avoid frequent door openingsto preventundesirableresults.

7. C!heckfcods for doneness at minimumtime on recipe. ~ook longer if necessary. Remove foods andswitchoffheat.When cookingfood for first time in this oven, use timeson recipesas a guide. Be certain foods are clonebefore removing from oven. See Bulzing,Before You Cullfor

Product Service.

NOTE: Information about bakingat high altitu.descan usuallybe obtainedat yourstateagriculturalstation.

CQOKIES1

Brownies

Drop Refrigerator Rolled or Sliced

B, C 325-350

c, B

C, B 400-425 c, B

~tin-finish [anodized) fozen pi-, in foii plai

El,A At

350-400

375-400

400-425 325-350

400-425

450

400-425

25-35 10-20

6-12 7-12

irmirrum

baking

45-70

15-25

45-60

~~.35

40-60

MISCELLANEOUS

Apples, Baked Custard, Cup

Potatoes, Baked Puddings, Rice

and Custard Scalloped Dishes Souffles

large ones on lower sh@lf ~osition; ~lace small or loaf

A, B, C

350-400 300-350 325-400

325 325-375 300-350

se best at 85” to 110 ‘, so

30-60 30-60 60-90

60-90

30-60

30-75

—-6..—-

,, cover lightly

.-.

“g$ifiim?i.

i ~@##i&&

Page 22

5. h40st mea k continue to cook slightly whilu

standingafterheingremovedfrom theoven.I;’Or

ram or IYJediurn internal doneness} if meat k t~?

stand 10-20

easier carving, you may wish to remove meat

from oven when internal temperature is 5-IO”F below temperature suggested ml &arL If no

standing is planned, cook meat to suggested tem-

perature orI chart.

a. Frozen roasts of beef, pork, lamb, etc., can be

started without thawing, but

tes per pound additioncd time (10 min. per pound for roasts under 5 pounds, more time for larger roasts).

minutes while making gravy or for

allow 10-25 minu-

BEEF 2 Standing Rib

Rare Medium Well Done

Rolled Rib

M%IB

Leg

$ihx.rkkr

PORK,

Loin

Fresh Ham, Shoulder

PQRK, Ham, Precooked !-fare, Cook bfMhw

Shoulder, Picnic

fresn

cured

EaiirJg

b. Thaw most frozen poultry before roastingto ensureeven doneness.Some commercial frozen poultrycanbecookedsuccessfullywithoutthawing.Followdirectionsgivenon packer’slabel.

3-5 lb% 6-8 Ibs.1 24-30 min. 18-22 min. 30-35 min. 22-26 min.

Add 5-10 min./pound to times given for standing rib

~~r ~cne~ and ro}jed S~O~[der, a~~ ~~ rein,/ ~ound to ~im~s gilr’en,

35-45 min. 28-33 min.

3-5 Ibs.

25-30

min.

3-5 Ibs. 35-40 min.

14-18 min. pm’ lb.

Under 10 i!+

.20-30 min. ‘ 25-35 min.

6-8ibs.

25-WI min.

30-35 min. 30-40 min.

10-15 [bs.

17-20

roasts.

6-8 lbS.

min.

POULTRY

Chicken

Ready-to-Cook wt.

Turkey

Ready-to-Cook wt.

VEAL

2 Tendered beef, found In some markets, may req uirc less cooking time than regular beef. When cooking tendered beef,

estimate cook Irig time using shortest time given in rni n utes/ pound for desired doneness. Also this type of beef is ~usuaIIy well-done a t 170 interna I tern pera tu re.

**NOTE: Line broi Ier pan with a Iumi num foi I when u!;irr~ pan for marinating, cooking with fruits, Cookine heavi Iy cured

meats. or for bastt ng food c1url ng cook I n E. AVOId SPII IIn g these materia Is on cve n IIne r or door, See clean inE note, n!?

charts, Care Sect Ion.

3-5 Ibs.

35-40 min.

Under 10 Ibs. 10-15 Ibs.

20-30 min. 20-25 min.

3-5 Ibs,

300 and’ rec~

thermometer

uce time, Fi

for internal

gure the estima

temperature at

Over 5 tbs.

30-35 min.

Over 15 Ibs.

15-20 min.

5.8 Ibs.

ted time from

half-hour inter

n Thigh

185-190

180-185

Page 23

Broiling iscooking foods by intense radi-

ant heat from the upper unit in the oven. y,:f~~~fi~~~~~ tender cuts of ~=~ can be

13roik?d.Follow these steps to keep Spat-

tering and smoking to a minimum.

1. If meat has fat or gristle near edge, cut

vertical slashes through both about

apart. If

ing a. layer about 1~-in. thick.

2. Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat. drips into broiler pan; otherwise juic:es may become hot enough to catch fire. Aluminum foil may be used to

line broilex%pan and rack. But, be CEI?-

TAIN to cut openings in foil, to correspond with rack so fat drips into pan below. See note below before marinating

and using barbecue sauce.

3. Letters on oven wall, and chart below, indicate where to position shelf for best bwwning while cooking inside of food to desirecl doneness. Placing food closer to top of oven increases smoking, spattering,

desired fat may be trimmed, leav-

2-irI.

exterior brown on meat and the possibility

of fats on foods catching fire.

LEAVE D(X)R .4JAR about 3 inches

—-door stays open by itself, and keeps

heating unit at proper temperature for broiling.

SWITCH OVEN SET and OVE

TERN? CONTROLS ‘TO BROIL. Pr heating unit. is not neeessary.tt

6. Turn food only once during cooking. Time foods for first side as on chart. Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given _to-

gether, use first times given for thinnest

food.)

7. ‘I’urnoven off, serve food immediately,

leave pan

outs~de oven to cool during meal

for easiest, cleaning. Cooking times given are approximate and

should be used only as a guide; they are

based on meat at refrigerator temperature

when placed in oven.

t?~!a~~: If your range is being operated on

lighter ~r~wn t,han expected, even though directions have been careful~y fo~iowed.

Browning can be improved as follows:

Follow directions given on this page for setting up the oven, preparing food, setting controls and leaving door ajar. Preheat the broil unit f~r IOminutes with food and broiler pan outside the oven.

~]ace food in

~Ven, leave door ajar and time first sicleof food as directed. Turn

low power (voltage), broiled foods may be

Page 24

1in. thick

(1-1?/2 tbs.)

1%2 in,thick

(2-2?/2tbs.)

X272 Ux3.r split

1 !b.fillets

1/4.1/2 in.

c c c

c :

6-9 6-8

8-10

J&i

20-25

30-15

4-5

2 (68 WZ*

each]

1-2 slices, ~2 in.

about 1 lb.

IY2, in

(1Y2 Ibs.)

(Y2 ii.)

Z [1

in.)

about 1.%.

2 (1 in.)

about

10-12 OZ.

2 (1V2 in.)

about 1lb.

1 lb.pkg.(10)

2-4 slices

1pkg.(2)

2—split

-c

c c

4-5 9-11

4-6

12”14

4-7

8-1o

1$:4

1-2

cool,ckan and rinse.

Page 25

while you are kwxmingq~~~~~~~~w~~~Y~~~’

Sdf-dt?mhg oven?weMxo$nmend2 hoursfor h? moderatesoil condition, but h some cases

23longer dewing time, up to 3 hours may be

rwwewwy.in

order tojudge the degree of soil,

SI”EP1:

Remove broiler pan, rack and other

from the oven. (Oven shelves may

oven.j

Wipe up heavy soil on oven bottom.

cookware

be left in

look.

at the oven floorand walls. Lightspatter

and thinner spillswould generally

hours on the oven interior would need up to 3 hours.

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

cleaning.HeavygreasyWillsand ~Patter

‘Mm OVEN SET and OVEN TEMP knobs clockwise to CLEAN. Controls will snap into final position when the CLEAN location is reached.

need only 2

G. 0p6niHgS

D. Oven

——~.—

in Door

Light

—_&—

smEP3!

Clean spatters or spiils 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). ~TeIer use a

around

commercial ~ven cleaner in and

self-cleaning oven.

Page 26

g’y~p ~:

W& and hold in LATCH

‘[ON -while sliding LATCH HANDLE to the

righi until it is in CLEAT? position.

RELEASE 13LJT-

STEP 3:

STEP 1:

When LOCKED Light is off, push and hold in LATCH RELEASE Button while sliding LATCH HANDLE to the left until it is in COOK position,

Make sure both the range clock and the

START dial show the correct time of day. Decide on cleaning hours necessary—two hours for moderate soil or three hours for hcav’ysoil. Add these hours to present time of day, then push in and turn STOP (CLEAN) dial

clockwise to desired tirnc. CLEAN 1NG

Light glows showing cleaning is starting.

in about 30 minutes the LOCKED Light glows indicating oven is hot and door cannot be opened. Oven door and window get hot during self-cleaning. DO ‘NOT T(3UCH.

STEP 2:

Turn OVEN SET Knob to OFF

STEP ‘%

Turn OVEN TEMP Knob to WARM. NOTE: If you wish to “start” and “stop”

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

STOP (CLEAN) dial to the desired time. Oven will automatically turn on and off at the set times,

Page 27

& After ha~ing just used the oven. the

i.OCK ED Light c;~me on and J could not

nlo~’ethe LATCH HANTDLE. Why? ~. LOCKED Light glowing indicates that

oven is hot. Open oven door to cool the internal cavity. After a short period of time,

set up controls for cleaning again. ~. What should 1 do if excessive smoking

occurs during cleaning?

8. This is caused by excessive soil and you should switch the OVEN SET Knob to OFF.

Open windows to rid room of smoke. AHOW the oven to cool for at least one hour before opening the door. Wipe up the excess soil and

reset the clean cycle. Q, 1s the

cleaning normal’? ~. Yes. “Thisis the metal heating and cooling

during both the cooking and cleaning functions.

~. Whv won’t my oven clean immediately even

thougfi 1have set all the time and clean knobs correct 1y’?

~. Check to be sure your START dial is set to the same

“crackling”

timeas RANGE CLOCK.Alsocheck

sound 1 hear during

to be sure LATCH HANDLE is in CLEAhl position.

@ 1fmy oven clock k not working can 1still

self-cleanmy oven? fk No. ‘i’ourAutomatic Oven Timer uses the

range clock to help start and stop

cleaning cycle.

& Can 1 clean the Woven Gasket around the oven door’?

&. No, this gasket is essential for a good oven seal and care must be taken not to rub, damage or move this gasket.

your self-

~, What causes the hair-like lines on the mMmeled surface of my oven?

& This is a normal condition resulting from heating and cooling during cleaning. They do

not affect how your oven performs.

@ Should there bc any odor during the cleaning’?

&. Yes, there may be a slight odor during the first few cleanings. Failure to wipe out excessive soil might also cause cleaning.

Q. My oven shelves have become gray after several cleanings. 1sthis normal’?

~. Yes. After many cleanings, the shelves ma.

lose some luster and discolor to a deep gray

color. Q. Can I use commercial oven cleaners on any

part of my self-cleaning oven’? ~. 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.

@ Why do 1 have ash left in my oven after cleaning(?

~. Some types of soil will leave a deposit

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

f&My oven shelves do not slide easily. What is the matter?

After many cleanings,,oven shelves may

become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingertips with a small amount of cooking oii and rub lightly over sides of shelf where they con-

an odor when

tact shelfsupports.

2’7

Page 28

Proper care and cleaningprocedures are essen-

tiaI for a long satisfactory life for your range. Ir.eluded in this section are directions and CLEANING CHARTS for cieaning aH parts of the range.When cleaning rangemanually,wear-

ing Of rubbergloves is recommended to protect

thehands.

The porcelain enamel finish is essentially glass fused on steel at high temperatureand is break-

abIe if misused. This finish is acid resistant. Howevel-,any acid foods spilled (such as lemon or othercitrusfruit juices,or mixturescontaining

tomato or vinegar) should be wiped up imme-

diately. See chart for cleanimzswnzestions.

As Fkmr’and

Plastic

Because there is little heat except in the food, or sometimesin the utensils,spills and spatters

are easy to remove.Some with a paper towel, others may require a damp cloth. Remove greasyspatterswitha sudsycloth,

then rinse,and dry. Do

on oven walls.

attem~tto removethe coverover the “stirrer” at

the tdp of the oven for cleaning. NEVER USE

A COMMERCIAL OVEN CLEANER ON ANY PART OF YOUR MICROWAVE OVEN.

SPECIALNOTEWHEN USINGFMOWFI‘NSEARDISHWITH MICROWAVEOVEN:

SCORCHEII-APPEA131MS“(AIMSON THESHELFOFYOUR MICMWAWE OVEN,

cower

spatter can be removed

not use abrasive cleaners

Underno circumstancesshouldyou

usually caused by grease baking onto shelf while preheating Brown ‘NScar Dish, may be removed with 13ar Kccpcrs Friend@ Cleanser. (Note: Grease does not normally bake

onto oven interior in microwave opcmtion, however, high heats gcncratcd on bottom of

Brown ‘N Scar Dish can cause baked-on

condition on shelf only, if grease is present.) After using Bar Keepers Friend@ Cleanser, rinse

arid dry thoroughly, following instructions on

can. Do not use Bar Keetxrs Friend@ Cleanser

with a. minimum of sudsy warm water. Rinse thoroughlyand dry. Metal and Plastic Parts on Door—to assure a tight seal around door, this area must be wipec] frequently witha damp cloth to removeaHsoil.

A buildupof soilcould resultin leakageof microwave energy from the oven. KX3 NOT USE ABRASIVES, SUCH AS CLEANING POW-

DERS OR. STEEL AND PLASTIC PADS. THEY WILL MAR THE SURFACE OF THESE PARTS. ALSO, ALL CLEANING

MATERIALS USED ON THE DOOR PARTS MUST BE THOROUGHLY RINSED OFF.

Probe is.sturdy, but care should be taken handling.IX5nottwistor bend;avoiddroppingtemperature probe. Cleanas soonafter using as possibie.TOclean, wipe with sudsy cloth, then rub lightly with plasticscouringballif necessary.Rinse and dry.

(Or washindishwasher.)

DO NOT USE ‘TEMPERATURE PROBE IN OVEN UNLESS IT IS INSERTED INTO FOOD, AND TIME/TEMP SWITCH 1S AT

TEMP.

Cleanarea under reflectorpansfrequently.Accu- mulated soils, especially grease, may catch fire.

‘Po make your cleaning job easier, the surface units on your range are Plug-h which can be removed.

TO REMOVE PLUG-IN SURFACE UNIT:

a. Always be certain that the control for that

surface unit isat OFF positionand theunit coils are ccIoibefore attemptingto remove the unit.

Page 29

pggCRgL*JAVE CD(IKING CENTER: CAREl AND CLEANING

b. Raise

tacle,aboutone inch above the pan/ring and pull it away from the receptacle.

c. Carefully pull the unit terminalsthroughthe

openingin thereflectorpan/ring.

After removing the P]ug.In surface unit, re-

move. the chrome-plated reflector pan/ring to cleanundertheunit.

Nfll%: I%mgeswitn Plug-in surface units have

ctmme-piatedreflector panlrings. DO NOT COVER W’ITH ALIJfvliNt,lFirliWIL Cleanas recommendedin (3eaningChart.

Wipe around edges of the surface unit opening

in the cooktop, clean the bowl-shapedarea below

the unit and rinsewithdampcloth or sponge.

a. Place chrorne-p~ateclreflector pan/ring into the unit recessin the cooktop so the unit receptaclecan beseenthroughopeningin reflectorpan.

b. Insert the terminals of l?lug-In unit through opening in chrome-plated pan/ring and into receptacle.

c. Guide the surface unit into place so it fits evenly.

the unikcoil, at point opposite recep-

in for

IX3 NOT immerse Plug-In surface units in liquid of any kind. See the Cleaning Chart for cleaningof surfaceunitcoils.If the spider or medallionare cleaned,be certain to wipe all cleaning materials thoroughly from the

unit coils before returning the unit to the

range.

DO NOT attempt to cleanPlug-In surface units in an automatic dishwasher or selfcleaningoven.

DO NOT let the two electricalends of the Plug-h surface unit get damaged or bent. The terminals are sturdy and will not be damaged if handled with reasonable care. The Plug-h unit terminals and receptacle are designed to line up automatically when plugged together.If the terminals arc badly bent and cannot be plugged into the receptacle, the unit should be taken to the GE

product servicecenter for replacement.

DO NOTattemptto clean,adjustor inany

way repairthe Plug-Inreceptacle.1fan abundance of liquid should accidentallyspill and collectinsidethereceptacle,callfor service,

The Master oven is ventedthrougha duct which is locatedunderrightrearsurfaceunit.Clean

duct frequently. (!70remove, lift rear surface unit.,

remove reflector pan, and lift out duct. To reposition, under -the cooMop. Then position hole in duct so

it sets directly under round opening in reflector

pan. Duct must be in correct position so moisture and v~pcwsfrom oven can be vented during use.

N13V13RCOVER HOLE in oven vent duct with aluminumfoil or any other material.To do so preventstheovenventfrom functioningproperly during cooking.

placesolid part of duct over round opening

this

CAUTION: BEFORE REPLACING ANY LAMP, DISCONNECT ELECTRIC POWER TO RANGE AT THE MAINr F[JSE OR CIRCUIT BREAKER PANEL. LET LAMP (OR BULB) AND LAMP ICOVERCOOL COMPLETELY.

WHEN CHANGING A FLUORESCENT LAMP, DO NOT TOUCH THE METAL AT ENDS OF LAMI?.

a. Pushbuttonseitherside of glasspanelcovering

lampand let swing down for access to lamp.

b. Roll lamp, one quarterturn, remove.

C.Cheektype and wattageof lamp; replacewith

same kind. Hold lamp near each end and insert prongsintosockets,Gentlyroll lampuntilitstops.

d. Connect electric power to range. Start lamp;

seeinstructionsonSurface Cookingpages.

Owen Lamp

a. Remove the threes!ottedscrewsin lamp cover; see diagram. Remove cover; replace lamp with 40wattappliancelamp. b. Replace lamp coverwiththreescrews.

C.Connect electric power to range.

Microwave oven lampshould last ahnostas long as the appliance lasts. To replace Product Service call.

it requiresa

Page 30

if..$y$jefing‘th@

A leveling screw is located at each corner of the base of the range. By

you can level the range to an uneven floor with theuseof a nutdriver.

When cooking a food for the first time in your

new oven, use time g-ivenon recipe as a guidp

Oven thermostats,over a period of years, may “drift” from the factory setting and differences in timing betweenan old and a new oven of 5 to 10 minutes are not unusual.Your new oven hasbeen set correctly at the factory and is more apttdbeaccuratethantheovenwhichit replaced.

However,if you find thatyour foods consistently

brown too little or too much, you may make a

simple adjustment in the thermostat (Oven

‘1’emp)knob.

~LL KNOB OFF OF $HAFT. L~~K AT

CK OF KNOB AND NOTE CURRENT

TING, BEFORE MAKING ANY ADJUSTMENT. To increase oven temperature, adjust toward I-H or RAISE; to decrease tem-

perature adjust toward LO or LOWER. Each notchchangesoventemperature10degrees.Oven temperaturecan be raised by 20 degrees or lowered by 30 degrees.

See sketchesbelow. One of the two type knobs shown will be on your range. TO adjust, follow directionsunder tie applicablesketch-.

removingthebottomdrawer,

Qfw$%-%

Lower. Pointeris designednot to move easily.If it is seatedso it is difficultt.omove, pointer may be loosened slightly. Insert a thin ~crewdriver, knife blade or similarinstrumentandlift up end

of pointerslightly.

2. After adjwtment ismade,presspointerfirmly againstknob.Return knobto range,matchingflat area on knob and shaft. Recheck oven perfomnance before makingan additionaladjustment.

l&iI@ a~

IN MICROWAVE OVEN, use metal only as

directed in the Cook Rook. Metal strips as used on meat roastsare helpful in cooking food when usedasdirected. Metal traysmay beusedfor TV dinners.However,whenusing metalin themicrowave oven, keep metal at least l-inch away from

sides of microwave ouen.

E%3ii

B. IN CONVENTIONAL OVEN, if desired,

broilerpanmay belinedwithfoil andbroilerrack may be covered withfoil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY TO BROILER RACK AND SLIT FOIL TO C!ONI?ORMWITH SLITS IN RACK.

Broiler rackis designedto minimizesmokingand spattering, and to keep drippings cool during broiling.Stoppingfat and meatjuicesfrom draining to the broiler pan preventsrack from serving itspurpose,andmay letjuices becomehot enough to catch fire.

C. ON CHROME-PLATED REFLECTOR, FAN/RINGS. Do not cover with aluminum foil. Cleanas recommendedin CleaningChart.

1. Remove knob,and hold so pointer is at top of knob.Usinga pot holderor similar material,hold “skirt” of knob firmly in one hand.Cirasphandle of knob in other hand. Note position of pointer and turn handleto move pointertoward Raise or

D(I NOT place a sheetof ah.uninumfoil on shelf of either conventional or microwave oven. To do so may result in improperly

cooked foods, damageto oven finish,and in-

creaseinheaton outsidesurfacesof therange.

Page 31

} utomatic

Temperature Probe

~tK!S~ cloth.

F’l~>t~;scouring

Wash as soon after w.in~ as possible. To clean, wipe with sudsycloth, then rub !igh~lywith plastic scouring ball if necessary. Rinse and dry. (Or wash !n dishwasher.)

Shelves

(see st?lf-

Cleaning oven directions.)

Storage Drawer

Surface Unit CGi!s

Chrome-Plated

Refiector

Pan/ Rings

and Water

Soap

Co&~a;&~al Oven

Soap

and Water

Soapand Water Stiff-Bristled Brush Soap-Filled

Scouri!ug Pad

Remove oven ver!t duet found under rear surface unit(s].

soapy water,

tirmintheuse0$~/lMTlini,MTfoil.Cafe$ktim

For hand cleaning, any and all mentioned materials can be used. Rinse thoroughly to remove all materials after cleaning.

NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf

and check for discoloration before completely cleaning.

Clean with clamp cloth. DO NOT TRY TO REMoVE, you will da your oven.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and Ilft out. Wipe with damp cloth, or sponge and replace. Never use harsh abrasives or scouring pads.

Spatters and spills burn away when coils are heated. At end of meal, heat soiled W%ts ‘at HIGH, \&t soil burn off “about a minute,” ~kvitch units OFF. Avoid getting cleaning materials cm coils. Wipe off any

cleaning materials with damp paper ‘to’we[ before heating unit,

dry and repface. See ~ositioning directions, and, for caLr-

Wash \n hot

Let unit COOIcompletely before handiing. Do not dean Plug in units in self-clean oven.

Clean as below or in dishwasher. DO NOT CLEAN IN SELF-!2LEAN OVEN, they will discolor.

Wipe all rings after each cooking, so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” s atters use any or all cleaning materiais mentioned, Rub lightly wit scouring pad to prevent scratching of surface. See picture on Surface Cooking pages for sizes of pans to use to prevent permanent discoloration.

“1

&3ke ijnit ~ieating LJnitNear i-[oorof Oven)

i3roiler

Pan

and Rack

;oap and Water

;oap-Filled

Scouring Pad

~lastic Scourine Pad

Heating l.lllJtsdo nOt is heated, Ihe bake unit is hinged to you can lift it to reach oven floor.

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

[Do pan and rack slightly. Sprinkle on detergent, fill pan with warm water. Spread cloth or paper towel over rack, let stand a few minutes. Wash, ;Courlng if necessary. RInse and dry. (or wash in dishwasher.)

r~q~ir~+n~~nual cleaning: sOiJ burns off ~~[:enunit

Page 32

C)u&t~dfFinish

Soap and Water

M&ai

Porcelain Enamel

Mi;;:.m~ve Oven Door

Microwave Oven

Iiitericm

Optional Ventilating

Hood Metal Grease

Filters

Soapand Water

Paper Towel

Dry Cloth

Soap and Water

S@?Column

Damp

Damp Cloth Paper Towel

Soap and Water

at Right

Sudsy Cloth

Acids— if range is hot use dry paper towel or cloth to wipe up right

away. When surface is CODI,wash and rinse. Other--such as fat smatterings, etc., wash with soap and water when cooled, rinse. Polish with dry cloth.

Avoidcleaning powdersor harsh abrasives which may cause scratching of surface. See note on porcelain enamel. Care

On !X3.F-CLEAB!!NGOVEN door, clean ONLY door liner outside the gas,, ket. Donot rubar damage gasket. Avoid getting ,41VYci%ming rnatermls on gasket. @cor is removable, but removmg is

assure a tight seal around door this area must be wiped frequently with a damp cloth to remove all soil. in leakage of microwave energy from the oven. DO

SIVES, SUCH AS THEY WILL MAR THE SURFACE (3F THESE PARTS. ALSCI, ALL CLEANING MATERIALS USED ON THE DOOR

RINSED OFF.

CLEANING POWDERS OR STEELAND PLASTICPADS.

A build up of soil could result

PARTS MUST BE THOROUGHLY

Section.

i’!OtWCOiilnN?lK&?d.)

NOT USE AE3RA-

———

————

Page 33

(

[

~~-7hj/3fiE)k, ~leLftiqt1ufdbo6tf~

“%

IF,

TAKES 4NFTEER !4hfW Check to be sure

“O,” no cooking takes place. (H time remains on Timer, oven will operate until time reaches “0,” then gooff.)

!3F !s ~. Check to make sure TUi.4E/TEMP switch is correctly set. When cooking by TIME, i

mistake TIME/’I’EMP switch is set at TEMPj buzzer somids when “Start” buttol~. pressed.

b. When cooking with TEMPERATURE PROBE, check

“seated” into oven.receptacle. If is is not securely “seated,” and oven is otherwise set for

Temperature Probe cooking, buzzer sounds to tell you firm connection has not been made.

C.When cooking with TEMPERATURE l?ROBE, check to be sure temperature set on dial is higher than actual temperature of food in oven. H food has reached or exceeded temperature set on dial, buzzer sounds to tell you set temperature has been reached.

TIME/TEMP Switch is set at TEMP. If set at TIMEj and Timer is at

to be sure cable end is securely

R!Q

SFTHE GWU

Check to be certain the door is securely closed, and the timer set. 1f a dish touches the door when the door seems closed, it actually may not be firmly closed. Unless the door is closed to engage the safety interlocks, the microwave energy cannot come into the oven. Check to be certain that TINIE/TEMP switch is pushed all the way right or left. An “in-between” setting should be avoided.

SF GOES OFF SET Hills

Check the house fuse protecting the range circuit. If fuse has not blown and power continues to go off, this signals a problem, so call serviceman.

IF OUT Changing Microwave oven lamp requires a Product Service call. However, original lamp

should last for about the life of range.

Page 34

is B&It

k A

AUTOMATIC OVEN TIMERS. Check to be certain

step-by-step directions were followed correctly.

Review pages on use of timer.

BAKING. Checkmaterialand size of bakinguten-

sil: placement of shelf and food in oven. If the oven was used for broiling, just before bakinga

food, turn the oven completely off and open the

wide so it can cool (5 or

may be used for baking.

011.iiNG.Be sure OVEN TEMl? is set at BROIL. If there was excessive smoking and spattering: Were shelf and broiler pan at position suggested on broiling chart? If aluminum foil was used on broil rack, was it handled according to directions? SUF?FACELJNII%.If lights on range are working but the oven or surface units do not heat, call serviceman.

Owen

CAN’TLATCHDOOR.

Check the step by step directions for latching door: (a) Did yell pUSh and }lo/t/in latch release while movinglatch? (b)‘l”urn O\”enSet knob to CLEAN. Glowing Lock Light after knob is turned shows oven is too hot from pretious oven use and door won’t latch. Open door wide so o~fencan cool, then latch can be

mqled. (c) Oven Set must bc at CLEAN or OFF’ bciorc latch

ODOR SOUNDS.

Srl FCleunitlg(.hfen,Cure .S’ectio)l.

OVENOOfSN’TCLEAN.

can be moved.

Check More l~lfornw[iotl on I}w

Check the directions to bc certain ALL operations were done correctly for starting the cleaning cycle. Clcan 1ight should corncon.

~~o>sib!ccauses Ofthe problem:(a)

proper Automatic l“irncr dial. ‘I”hc $-l”OP dial

mtiszbc set and advanced beyond the time noted on riingc clock. (b) “1’hcS“10P dial was not

*‘incedfor long enough time. (c) A thick pile

illover when cle~inedleaves a heavy layer of

n spots w’hich couId havt insulated the arca from further heat. Scc page 27 concerning ash. (d) Both OVEN SE-l”and OVEN TEIMP must bc

i]i C“LE

AjNsctting.

10 minutes). Then

~;2ii!UlX tO SCt

SfM13KlNG. Cooking utensils and excessive amounts of spillovers and liquid grease not baked on were not removed before starting SELF-CLEANING OVEN.

tht

If oven and surface unitsdo not heat,and lights

on the range are not working,check first to see

that the three-pronged plug connected on back of rangeis fully insertedin wall receptacle.

F%mge Imse

The difficulty might also be in the main distribution panel of your house by a blown oven circuit fuse, a tripped oven circuit breaker, the main fuse, or the main circuit breaker, depend-

ing upon the nature of the power supply. If a

circuit breaker is involved, reset it. If the control box employs fuses, the oven fuse (a cartridge-type) should be changed. BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS.

Apartment tenants

should requesttheirbuildingmanagementto perform thischeckbefore callingfor service.

If afterreplacing the ovencircuit

the circuit breaker, the fusebl~wsorcircuitbreaker trips openagain, call for scrvicc.

WHEN YOIJ CALL GENERAL ELECTRIC FOR SERVICE help them give you prompt service by:

1. Giving an accurate description of the trouble.

2. Giving the complete model number of your oven. Below is an example of nmne plate. To locate name plate open oven door and look on frame above oven. Model and serial numbers are also on the Purchase Record Card which came with your oven.

from card before sending it in.

(~)

n U51

Fcc

?+0

—:::--=

1O”’’’&~ERAL@ ELEC’t?iC’““ ~“]‘;;~~

0!, 3 W 1.3 !4; AC 0,11,

Wm, m

IVPE Ammwd

and condominium owners

fuse or resetting

If desired, copy the numbers

—..-—..———-—

—.-—

Page 35

Saveproof of ortginal purchase date such as your sales slip or cancelled check to estabiish warranty period.

——

FULLONE-YEAR

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

part

of the microwaveOven/range

that fails becauseof a manufacturing defect.

For the second through fifth year

from date of original purchase, we will provide, free of charge, a replacement

magnetron tube if the

magnetron tube fails because of a manufacturing defect. You pay for the service trip to your home and service labor charges.

!~ ~()~ ~Service trips to your home to

teach you how to use the product.

Read your Useand Carematerial.

If you then haveany questions

about operating the product,

please contact your dealer or our Consumer Affairs office at the address below.

e Improper installation. If you havean installation problem,

contact your dealer or installer. Youare responsible for providing adequate electrical, exhausting and other connecting facilities.

any

Pagesfor

CUSTOMER CARE’ SERVICE

GENERAL

CUSTOMER CARE’ SERVICE.

GENERAL ELECTRIC

ELECTRIC-HOTPOINT :-.::=:::.

e Replacement of house fuses or resetting of circuit breakers.

e Failure of the product if it is used for other than its intended purpose or used commercially.

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

WARRANTORISNOT RESPON.

SIEILEFORCONSEQUENTIAL DAMAGES,

—.———

.———————.

...-

or : ‘- ‘“- --

—.

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

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

Part h~O.862A725 1=%6

Pub.

t---

!tiO. 49-4541

6/87 ./

Warrantcx Gefleral Electric Company