GE JHP97GV Use and Care 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 helpyou gain max-

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

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

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 andcan handle it for you.

ConsumerAffairs GeneralElectric Appliance Park Louisville, Kentucky 40225

COOKINGCENTER,

Record Model and Serial INwnbers

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

Modeland serial numbersarealso onthe Purchase RecordCardwhich camewith your CookingCenter. Recordthe numbers in the spaces

Please refer to both model and serial numbers in any future corres ondence or 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--byaqualified installer-”

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

mark it for easyreference.

,’, ,

“).

~ Don’t assume that you-know howto..op6rateall partsof the range, Some:features

may work differently from those on your previousrange,

o Do take the time to read our suggestionsfor bestuse. 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 orother flammable materials

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

have had sufficient time to COOLOther potentially hot surfaces include t

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

the openings, crevices arotind the oven d~orand the edges of 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 isequirmedwith oneormore surfacpunits of different size, Select utensils having flat bottoms large enough to coverthe

surface unit heating element. The useof undersized utensils will exposea portion of the heating element to direct contact and mayresult 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 hotsurfaces mayresult 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 otherglazed utensils are suitable for range-top service without breaking due tothe 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. Pressure could build up and the container could burst, resulting in injury,

When using cookingor 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 or soakremiovai$esurface * Do not store flammablk material~ in an oven or nearthe 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 cookingin the oven,flame can be smothered bycompletely closingdoor

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 ina dishwasher.

Self-Cleaning Oven...

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 use ovencleaners. No commercial ovencleaner oroven liner protective

coating of any kind should be used in oraround any partof 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 becauseof 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.

~ Remove wire 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.

Wiumcmkingporkeither conventional or inthe microwave oven,follow our

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

{

that, intheremotepossibility that trichina maybe presentinthe meat,it will

bekilled and meatwill besafeto eat.

If you needservice... ~

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

~ Don;t attempt to repair or replace any partof yourrangeunlessit isspecifically

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

Q Disconnect range at range circuit breaker or ,mainfuse 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.

: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

is can caus; the cofitainer to burst, result-

in injury.

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

Rules To Follow In Using Your

Features Of Your

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 frontof the range, the area that the range will

a Ilow you to move the range for cleaning or servicing.

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

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

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

Automatic Oven Cleaning . . . . . ....25-27

Microwave

This

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

Cooking Heats-–How to Use . ......,14

Cooking Utensil Tips—Materials

Cooking Chart and Information .. ..15-16

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

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

YourMicrowave Oven and

Temperature

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

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

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’! opwate unlessdoorIssecurely latched DOOR t.ATCH-fWsh intoopen DOOR GASKET

WINDOW—METAL SHIELD—

allowscookingtoheviewed whilakeepingmicrowaves

confinedtooven LtGHT Pi.ASTiC COVER— Protects

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

ATUitE PR08E DIGITAL TIME CONTROL TihlE/TEMP SWiTCH-To cookby Time,push left,set timer.To cook

@ Tempe~ture, push temperaturedial. FOOD TEMP CONTROL KNOB POWER SELECT BUTTONS— SelectLOW/tlEFROST, MEDor HMH setting lNDiCATOR LIGHT

“START”

BUTTON-PushtO

right,set

beforeeachuse.

startallcookingoperations.

door

—-—— ————— —

MODELandSEfliAL NUMBERS—io-

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

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

ilroiierPanand Rack Oven Light Switch—Door Storagt?Drawer

Knob

Momm JHP97G

36 Calrod@Piug-inSurfaceUnits—

Chrome-platedReflectorPan/Rings

37 Master IndicatingLightfor

Surface Units 38 Controisfor SurfaceUnits 39 FluorescentLamp Switch 40 SurfaceLight. 41 RemovableVent Duct for Lower

Oven(under right rearsurfaceunit) 42 itemovahiemetalplatesfor optional

Page 8

TO FOLLOWWHEN USBNGYOURRANGE

start cooking@Jime allows,do not use

‘l?rnrr L.. &J-,.

rucfn

brownings,medmm-slow frying,low

1. Use proper power level m recommendedand DO NOT OVERCOOK. smallquantities.

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

accidentthe ovenshouldrun emptya 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 mediumweight ahl-

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

2. Cook freshvegetableswitha minimumamount of waterin a coveredpan.

3. “Keep an eye” quicklytocooking temperaturesatHIGH heat.

When food reachescooking temperature,reduce heat immediatelyto lowestsetting that

on foods whenbringingthem

will keep it cooking.

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

5, Always turn surface unit OFF before remov-

ing utensil.

6. Usecorrect heatfor cookingtask.. .highheats

finnlrinff mnat nl~nntities.simmer—double

LXIX-Ceat, fi~~~-b<ik~~g;’~ .

7, Whenboilingwaterfor teaor coffee,heat

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

1. Preheatthe ovenonly when necessary.Most foods will cook satisfactorilywithoutpreheating. If you findpreheatingis 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. Duringbaking,avoid frequentdoor openings. Keep door open as short a time as possible whenit is opened.

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

5. Cookcompleteoven meals insteadof just one food item.Potatoes,othervegetables,andsome desserts will cook together with a main-dish casseroIe,meat Ioaf, chickenor roast. Choose food: thatcookat the sametemperatureinapproxunatelythe same time.

& Use residualheatin ovenwheneverpossibleto

finishcookingcasseroles,ovenmeals,etc. add rolls or mecooked dessertsto warm oven, usi~g residu~ heat to warmthem.

AIGUL w. UKIM WJ,

.-----

ti.~;,.-

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

md special for

hicrh-nl, iolr

—iziih

only

Also

ENERGY msrs IN AUTOMATICALLYSELF-CLWNING?fOul’1OVEN

Self cleaning ovens help conserve energy since rm+s less electricity (than non self-cleaningovens) is nece~saryduring normal bakingand roasting.In fact, eno~gh energyISsa~edthroughouta year’s tune to pay f?r theaverageenergy costs used in automatwallyself-cleamngthe oven over thesameperiod of tune.

)

their specially designed imndationsystem

Page 9

—.—.

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

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

about

-..—

HICiH-Boiling candy, puddings and sauces, cooking srnaHto 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 relation-

ship 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 Oven i~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 off automatically.

—

Remember . . . if you 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, or proper doneness. See page 12for 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 offood in ovenis higher 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 foodssuch 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 of Food—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 cable of 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 loaf recipe?pages in AutomaticTemperature CookingSection of cookbookand do not exceed.total we]ghtof meat. A goodrule ofthumb 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 stewing. 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 boilon 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?emovsfrom 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” Ls heard, 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.

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

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.

Page 17

*$=-aJyj.

~9 #

(%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 ‘large diameter 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.

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.

-r--l

ki-.-j?f~,jy’&’j,6) {7”/“’)’l$/.#

j“g?~,(j4rJ;&g’g

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

.--%l

~-.

,r?,.:’+,fl,:t fi, q,$yj j-”

(g:~$~’”g

~j)[j~

<’53

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.

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.

WRONG

canning, such as Ball and Kerr;

-too

1’?

Page 18

.,=b-.f--=.,,--,,.-,-.- — -----”-===

—

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

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

- ,..~

CLEAN

.=’@&Dm..

-.,%

‘J<

TO SET THE CLOCK, push.inthe 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 Minute Timer pointerto 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 startthe 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 thesedialsran bemewedonly when knob is pushed in. (When the pointers are turned ~-ouczanhear a “ratchety” So-und.)If pointer can he turned it meansknob has been pushed in and pointer has beenset. To be certainknob

is in out.position, turnknobso pointerisat 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,time of day.)

A. TO SET THE AUTO MA.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 wantoven to turnon. The illustrationshowsSTART pointer at 3:30.

2. Set STOP time.IJush

in knobon STOP dial and turn pointer to time you want ovento turn off. The illustration show’sthe STOP time at 6:00.

Automatic Timer works only if

set for a later time than shows on range clock and on START dia;.

3. a. Turn OVEN SE’I”Fto TIME BAKE.

b. Turn OVEN TEMP* to proper temperature for food to be cooked. Place food in oven, close the door and automaticallythe oven will be turned on and ofl at the times you haveset.

STOP time is

C. When food isremovedfrom oventurnOVEN SET to OFF.

*OVEN INDICATOR LIGHTS at ‘TIME BAKE settingwork differentlythan they 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 longas they require the same temperatureand time.However foods of a highlyperishablenature,suchasmilk,eggs, fish,stufings, poultry, and pork, shouldnot 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.

Surfacelampswitchlocationis underrightside of control panel.Lamp may be lightedby pressingthelampswitchbutton.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 oveninterior.Look at the shelves.Take

~?~~~$=;practice run at removingand 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,

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 heatingunits are thenactivated for that operation.

9VEN TEMP rnai~tainsthe temperature you set from also at ~LEAN (880°). A light near this control glows until oven reaches the selected tempera-

ture, then goes off and on with the oven unit(s) during cooking. I?RE-HEATING the oven, even to high temperaturesettings, is speedy—rarely more than about 10 minutes. Preheat the oven only when necessary. 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

weeks of getting ac-

For ~IJZAN, rotatethe knobto theright (clock-

wise) until the blue pointer is pointing up, to-

ward 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 shelf supports,

(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 stopIocksalong 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 removingfood 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 switchonwindowdoor to turnlight

on and off when door 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 become farniIiar

w’iih

your new oven’s performance. However, if

you findthat your foodsconsistentlybrowntoo 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 size bakingutensil.

3. Place shelfat positionsuggestedon chart below.Onmodelsso equipped,lettersare marked on wall of large oven. On modelswhere letters 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 find preheatingis necessary,keep an eye

—=—.-,-----

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

.?q*&.-*f.T

2!!J&2j$~;

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

M<-,. (.E.——

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

+-. -,/-----

---- .

..-...—-.>--

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

—

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

S+:.%%a@R%ea

*.AWL4%!EM%W

i,wm~-,

~wb%bmfaf

..-.

-.--...4

-—

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,

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 suc-

ccssf[illy cm

and Place i n 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

P., B

A, i3 A, R

3, Ii

A, B

El !3 5?

425-475

350-400

425-450

!3 B

A A B

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

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

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

on tke indicatorlight and put food in the oven

promptly after light 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 frequentdoor openingsto preventundesirableresults.

7. C!heckfcods for doneness at minimumtime

on recipe. ~ook longer if necessary. Remove

foods andswitchoff heat.When cookingfood for

first time in this oven, use timeson recipes as a guide. Be certain foods are clonebefore removing from oven. See Bulzing,Before You Cullfor

Product Service.

NOTE: Information about bakingat high altitu.descanusuallybe obtainedat your stateagriculturalstation.

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

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

baking

“g$ifiim?i.

i ~@##i&&

.-.

Page 22

5. h40stmea 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 temperature 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).

b. Thaw most frozen poultry before roastingto

ensureeven doneness.Some commercial frozen

poultrycanbecookedsuccessfullywithoutthawing.Followdirectionsgivenon packer’slabel.

minutes while making gravy or for

allow 10-25minu-

BEEF 2 Standing Rib

Rare Medium Well Done

Rolled Rib

M%IB

Leg

$ihx.rkkr

PORK,

fresn Loin Fresh Ham, Shoulder

PQRK,

cured

Ham, Precooked !-fare, Cook bfMhw

EaiirJg

Shoulder, Picnic

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,

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

25-WI min.

30-35 min. 30-40 min.

17-20

roasts.

6-8ibs.

6-8 lbS.

10-15 [bs.

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 rninutes/ pound for desired doneness. Also this type of beef is ~usuaI Iy well-done at 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 In E. AVOId SPIIIIng these materia Is on cve n IIne r or door, See clean in E 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 Spattering 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 _together, 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.

2 (68 WZ*

1-2 slices, ~2 in.

each]

about 1 lb.

IY2, in

(1Y2 Ibs.)

(Y2 ii.)

Z [1

in.)

about 1.%.

c c c

c :

6-9 6-8

8-10

J&i

20-25

30-15

4-5

-c

4-5 9-11

4-6

12”14

cool,ckan and rinse.

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

4-7

8-1o

1$:4

1-2

Page 25

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

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

23longer dewing time, up to 3 hours may be rwwewwy.in

order tojudge the degreeof soil,

SI”EP1:

Remove broiler pan, rack and other from the oven. (Oven shelves may oven.j

cookware

be left in

look.

at the oven floorand walls.Lightspatter

and thinner spillswould generally

cleaning.HeavygreasyWillsand ~Patter

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

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

need only 2

Wipe up heavy soil on oven bottom.

——~.—

G. 0p6niHgS

D. Oven

Light

in Door

—_&—

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.

‘Mm OVEN SET and OVEN TEMP knobs clockwise to CLEAN. Controls will snap into

final position when the CLEAN location is reached.

Page 26

g’y~p ~:

W& and hold in LATCH

‘[ON -whilesliding LATCH HANDLE to the

righi until it is in CLEAT? position.

RELEASE 13LJT-

STEP 3:

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 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,

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 HANTD LE. 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

A. become so clean they do not slide easily. Ifyou wish shelves to slide more easily, dampen fin-

gertips 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 essentiaI 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 rubber gloves is recommended to protect

thehands.

The porcelain enamel finish is essentially glass fused on steel at high temperatureand is breakabIe 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 immediately. 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 cover over 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 THESHELFOF YOUR MICMWAWE OVEN,

cower

spatter can be removed

Underno circumstancesshouldyou

not use abrasive cleaners

usually caused by grease baking onto shelf whilepreheating Brown ‘N Scar 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 with a damp cloth to removeaHsoil. A buildup of soilcould result in leakageof microw-

ave energy from the oven. KX3 NOT USE

ABRASIVES, SUCH AS CLEANING POWDERS 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 takenhan-

dling.IX5nottwistor bend;avoiddroppingtemp-

erature probe.

Cleanas soon after usingas possibie.TO clean,

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 is at OFF positionand theunit coils are ccIoibefore attemptingto removethe 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 terminalsthrough the openingin thereflectorpan/ring.

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 Clean as recommendedin (3eaning Chart. Wipe around edges of the surface unit opening in the cooktop, clean the bowl-shapedarea below the unit and rinsewith damp cloth or sponge.

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

taclecan beseenthroughopeningin reflectorpan.

b. Insert the terminalsof 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-

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

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 attemptto cleanPlug-In surface units in an automatic dishwasher or selfcleaningoven.

DO NOT let the two electricalendsof 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 designedto line up automatically when plugged together.If the terminalsarc badly bent and cannot be plugged into the receptacle, the unit should be taken to the GE product servicecenter for replacement.

DO NOT attemptto clean,adjustor inany

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

The Masteroven is ventedthrougha duct which is locatedunderrightrear surfaceunit.Clean

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

remove reflector pan, and lift out duct. To repo-

placesolid part of duct over round opening

sition, 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.

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. Push buttonseitherside of glasspanelcovering

lampand let swingdownfor accessto lamp.

b. Roll lamp,one quarterturn, remove.

C.Cheektype and wattageof lamp; replacewith

same kind. Hold lamp near each endand insert prongsintosockets,Gentlyroll lampuntil it stops.

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 cover with three screws.

C.Connect electric powerto range.

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

it requires a

Page 30

if..$y$jefing‘th@

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

you can levelthe range to an unevenfloor with theuseof a nut driver.

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 between an 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 that your 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-Hor RAISE; to decrease tem-

perature adjust toward LO or LOWER. Each

notchchangesoventemperature10degrees.Oven

temperaturecan be raisedby 20degrees or lowered by 30 degrees.

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

removingthebottomdrawer,

Qfw$%-%

Lower. Pointer is designednot to move easily.If it is seated so it is difficultt.omove,pointer may be loosened slightly. Insert a thin ~crewdriver, knife blade or similarinstrumentand lift up end of pointer slightly.

2. After adjwtment ismade, press pointer firmly 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,whenusingmetalin 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 with foil 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 withaluminumfoil. Cleanas recommendedin CleaningChart.

1. Remove knob,and hold so pointer is at top of

knob.Usinga pot holderor similarmaterial,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 placea 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 outside surfacesof the range.

Page 31

} utomatic

Temperature Probe

~tK!S~ cloth.

F’l~>t~;scouring

Wash as soon after w.in~ as possible. To clean, wipe with sudsy cloth, 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, removedrawer 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,

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.

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

Wash \n hot

“1

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

Pan

i3roiler

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

Sudsy Cloth

Damp

Damp Cloth Paper Towel

Soap and Water

———

at Right

————

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 ONLYdoor liner outside the gas,, ket. Do not rubar damage gasket. Avoidgetting ,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 PLASTIC PADS.

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 temperat-

ure set on dial, buzzer sounds to tell you set temperature has been reached.

SFTHE GWU

Check to be certain the door is securely closed, and the timer set. 1fa 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.

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

to be sure cable end is securely

R!Q

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 bakingutensil: placementof 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 lightson 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 pUShand }lo/t/in latch releasewhile moving latch? (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 bcat 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

AjNsctting.

i]i C“LE

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 inserted in 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,depending 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 ELEC-

TRICAL CIRCUITS.

Apartment tenants should requesttheirbuildingmanagementto perform thischeckbefore callingfor service. If after replacingthe oven circuit

the circuit breaker, the fuse bl~wsor circuit breaker 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.

(~)

1O”’’’&~ERAL@ ELEC’t?iC’““ ~“]‘;;~~

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

n U51

Wm, m

IVPE Ammwd

Fcc

?+0

—:::--=

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 repairor replace

part

of the microwave Oven/range

any

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. Youpay for the service trip to your home and service labor charges.

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

teach you how to usethe product.

Read your Use and Care material.

If you then haveany questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below.

e Improper installation. If you have an installation problem,

contact your dealer or installer. Youare responsible for providing adequate electrical, exhausting

Pagesfor

CUSTOMER CARE’ SERVICE

GENERAL

CUSTOMER CARE’ SERVICE.

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 usedcommercially.

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

of God.

WARRANTORISNOT RESPON.

SIEILEFORCONSEQUENTIAL DAMAGES,

GENERAL ELECTRIC

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

.———————.

and other connecting facilities.

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.

Warrantcx Gefleral Electric Company

Part h~O.862A725 1=%6 Pub.

t---

!tiO. 49-4541

6/87 ./