GE JHP98G Use and Care Manual

Download

Page 1

BE=WR~oR ANCE

fromyour

ICROWAVE

SAVE ENERGY

See energy saving tips on page 5. SAVE THME AND MONEY

INSTRUCTIONS

~@+’ r?-

RANGE

FOR

FUTURE REFERENCE

49”43s

Page 2

It is our sincere hope that you enjoy everyfeature of your new range. It is designed to give you dependable cooking results while conserving energy and saving you money.

In addition, extra savings are possible through wise use and care procedures. This booklet explains how you can get the best use from your range by following tried and true cooking procedures outlined here. These recommended procedures were developed using safe and energy conserving techniques.

if you have any questions about your new range, how to use any feature a different way, or special cooking techniques that are not answered in this booklet, please write or call the GEConsumer Coordinator near you whose job is

YOUand your family get the most out of your new range. The number IS available from your dealer! from the

to help local GE Major Appliance Sales Office, or contact me directly. We would like to hear from you.

iMANAGEF1- COhHJhIIERS INSTYY’UTE GENERAL ELECTRK$ CO?JPANY APPLIANCE P~RK AF%2-235 LC)UISVILLE, KENTUCKY 40225

YourGeneralElectric rangehasanameplateon whichis stampedthe modelnumberandserialnumber. To locate nameplate,open ovendoor and look at frame aboveovenopening. Modeland serial numbersarealso on the PurchaseRecordCardwhich camewith your range.Before sendingin this card, pleaserecordthe numbersin the space below,or get them from nameplatedescribedabove,and recordhere.

ModelNumber

Pleasereferenceboth these numbersin anyfuture correspondenceor product service calls concern-

ingyour range.

IMPORTANT!Beforeusing your newglass cooktop, see care and cleaning instructions, page14.

Serial Number

L___Jll

When you get your new range...

—

Have it installed and properly grounded by a qualified installer. Have the installer show you the location of the range circuit breaker or fuse, and

mark it for easy reference. Don’t assume that you know how to operate all parts of the range. Some features

may work differently from those on your previous range. Do take the time to read our suggestionsfor best use.

When usingyour range...

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACE OF OVEN.

These surfaces may be hot enough to burn even though they are dark in color.

During and after use, do not touch, or let clothing or other flammable materials

contact any heating elements or interior area of oven until all of these areas

have had sufficient time to COOLOther potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent openings and surfaces near the openings, crevices around the oven door and the edges of the doorwindo

Don’t leave children alone or unattended in the area where a range is hot or in operation, They could be severely burned.

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Page 3

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Don’t allow anyone to climb, stand or hang on the door, drawer or top surface

of the range. They could damage the range and even tip it overcausing severe

personal injury.

CAUTION: IX) NOT STORE ITEMS OF INTEREST TO CHUXN?ENIN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RAIVGE-Cf-iiLDREN CLNW3UW3ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

Wear proper apparel—loose fitting or hanging garments should never be worn while using the appliance.

Never use your appliance for warming or heating the room. Use I%3perPanSize—This appliance isequipped with one or more surface units

of different size. Select utensils having flat. bottoms large enough to cover the surface unit heating area. The use of undersized utensils will exposea portion of the heating area to direct contact and may resuit in ignition of clothing. Proper relationship of utensil to heating area will also improve efficiency.

Never leave surface units unattended at high heat settings. Boi{over causes

smoking and greasy spillovers that may ignite.

W only dry pothohiers—

moist or damp potholderson hot surfacesmay result in burns from steam. Do not jet potholders touch hot heating elements, Do not use a towel or other bulky cloth.

Glazed cooking iutefmik—

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

When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

Stand away from range whm opening oven door to let hot air or steam escape before removingor placing food 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

door or oven wails. Don’t hat unopened 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’s directions.

Don’t use aluminum foil anywhere in the ovenexcept as described in this booklet. Improper installation could result in a shock,

fire hazard, or damage to the

range.

Keep hood and grease filters clean according to

instructions to maintain good

venting and to avoid greasefires. Do not store flammable materials in an oven or

near the cooktop.

(continuednext page)

Page 4

* DO NOT USE WATER ON GREASE FiRES, NEVER PICK UP A FLAM1N(3 PAN.

Smother flaming pan on surface area by covering pan completely with well fitting lid, cookiesheet or flat tray.

Flaming grease outside pan can be extinguished by taking soda or, if available, a multi-purpose dry chemical or foam type extinguisher.

When cooking in the oven, flame can be smothered by completely closing door and turning OVEN SET to OFF.

Alsoseefryingtips, surface unit pages.

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 EXERCISED 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.

GlassCeramicCookingSurface. . .

Do not cookon broken cooktop. If cooktop should break, cleaning solutions and spilloversmay penetrate the broken cooktop and create a shock hazard. Contact

a qualified technician immediately.

Clean cookto~with caution. If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid ste;m burn. Some cleansers can produce

noxiousfumes if applied to a hot surface.

Self-C14zdzgoven ...

~ Do

~ Do not use cleaners, No commercial oven cleaner or oven liner protective coat~ (lean only parts listed in this Use & Care booklet.

~ Before self-cleaning the oven, remove broiler pan and other utensils.

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

should be taken not to rub, damage, or move the gasket. ing of any kind should be used in or around any part of the oven.

If you needservice...

Read “Before YouCallfor ProductService”at rearof book. Don’t attempt to repair or replace any part of your range unless it is specifically

recommended in the book. All other servicing should be referred to a qualified

technician.

Read the warranty on the warranty sheet* which accompanies your Use and

Care Book.

Disconnect range at range circuit breaker or main fuse before performing

service.

*if you did not receive the warranty sheet, drop a card to the Publications Distribution Section, General Electric Co., P.O.

111,NewConcord,Ohio 43762.

Box Give them the complete model number of your range plus your name, address and zip code, and a warranty sheet will be

sent you.’

Page 5

1. Cookingutensilsmaybecomehotbecause

ofheat transferredfromtheheatedfood.This is especiallytrueif plasticwraphas been

coveringthetopandhandlesof theutensil.

Pot holdersmaybe neededto handlethe

utensil.

2. Sometimes,theovenshelfcanbecometoo

hot to touch.

Be carefultouchingtheshelf

duringandaftercooking.

3. Don’t heat unopenedfood containersin

theoven.

Pressurebuildingupcancausethe

containerto burst,resultingin injury.

4. ~Onr~ carbonatedones—

defrostfrozen iiquids—especially

in theoven.Evenif the containeris opened,pressurecanbuildUP. Thiscancaus~thecontainertoburst,resultingin injury.

5. ~on’t

overcookfood excessively.Food

driesout,andcanevenigniteinsomecases.

6. If

foodshouldeverignite:Keepthe oven

doorclosed.Turnoff thepowerimmediately:

tunrtimerto OFFordisconnectpowercord orshutoffpowerat thefusecircuitbreaker panel.

Removethe temperaturesensorfrom the

ovenwhennot usingit to cookwith. If you

leavethesensorinsidetheovenwithoutinsertingitinfoodorliquid,andturnonmicrowaveenergyitcancreateelectricalarcingin theoven,anddamageovenwalls.

Removewiretwist-tiesonpaperandplas-

tic bagsbeforeplacingin oven.Twist-ties sometimescausebagtoheat,andmaycause

fire.Foodsin paperor plasticbagsshould

onlybeheatedforshortperiodsoftime.

Boilingeggs(in oroutof shell)is not rec-

ommended

formicrowavecooking.Pressure canbuildupinsideegg.y?lkandmaycause itto burst,resultingmmJury,

10.

Do not pop popcornin your microwave

unlessina specialmicrowavepopcorn

oven

accessoryor unlessyou use popcornin a

packagelabeledfor microwaveovens.Be-

causeof the heatgeneratedwithoutthese precautions,thecontainercouldcatchfire.

IL Usemetal onlyas directedin cookbook.

stripsasusedonmeatroastsarehelp-

Metal

ful in cookingfood whenusedas directed. Metaltraysmay be usedfor TV dinners. However,whenusingmetalinthemicrowave oven,

keepmetal at least l-inch awayfrom

sidesof microwaveoven.

12. Do not operatethe ovenwhile emptyto avoiddamageto the ovenandthe dangerof

fire..Ifbyaccidenttheovenshouldrunempty ammuteor two,noharmis done.However, tryto avoidoperatingtheovenemptyatall tih~;~=nitsavesenergyandprolongslifeof

13.

Foodswith unbrokenouter“skin”such

aspotatoes,hotdogsor sausages,tomatoes, apples,chickenliversandothergiblets,and eggs(seeabove)shouldbe piercedtoallow steamto escapeduringcooking.

14.

*’Boilable”cookingpouchesandtightly

closedplasticbagsor plasticwraptightly coveringcontainersshouldbeslit,prickedor ventedas otherwisedirectedin Cookbook. If theyarenot,plasticcouldburstduringor immediatelyaftercookingresultingin injury.Also,plasticstoragecontainersshould beatleastpartiallyuncoveredbecausethey formsucha tightseal.

15.Do

newspaper.

16.

not useyourmicrowaveovento dry

If overheated,it can catchfire.

Plastic utensils—Plastic utensilsde-

signedformicrowavecookingareveryuseful, butshouldbeusedcarefully.Evenmicrowave plasticmaynotbeastolerantofovercooking

conditionsasareglassorceramicmaterials andmaysoftenorcharif.subjectedto short periodsofovercooking.Inlongerexposuresto overcooking, thefoodandutensilscouldig-

Rnite.For t ese reasons:1) Use microwave plasticsonly“andusethem”in strictcompliancewiththeutensilmanufacturer’srec-

ommendations.2) Do not subjectempty utensilsto microwaving.3) Do not permit childrentouseplasticutensilswithoutcompletesupervision.

1. Steamorvaporescapingfromaroundthe

door.

2. Light reflectingaround door or outer

case,

Page 6

%nergy&nservationTips

To Iw3umw WHENUJsmm ‘YCMm lwEww$bN%aE

1. Usecookingutensilsof mediumweightaluminum,withtight-fittingcoversandflatbottoms which completelycover the heatedsunburstpatternedcookingarea.

2. Cook freshvegetableswithaminimumamount of waterin a coveredpan.

3. “Keep an eye” quicklyto cookingtemperaturesatHIGHheat. When food reachescooking temperature,re: duce heat immediatelyto lowest settingthat

will keep it cooking.

4. Useresidualheatwithsurfacecooking when-

ever possible,Forexample,whencookingeggs

in the shell bringwater to boi!, then turn to OFFpositionto completethe cooking.

5. Alwaysturncookingareacontrol knobtoOFF beforeremovingutensil.

6. ?Jsecorrectheatfor eachcooking task...high heatsto startcooking,(if time,allows,do not

use HIGHheatto start) mediumhigh—quick

brownings,medium—slowfrying, low—finish 6. Useresidualheat

cooking most quantities, simmer-double boilerheat,finishcooking,andspecialforsmall

quantities.

on foods when bringingthem

7. Whenboilingwaterfor teaor coffee,heatonly

theamountneeded.Itis not economicalto boil a containerfull of water for only one or two Cups.

El.

1. Preheatthe oven only when necessary.Most foods will cook satisfactorily,withoutpreheating. If you find preheatingis necessary,keep an eye on the indicatorlight,and put food in

the oven promptly after the light goes out. 2, Always turnoven 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 wipeupex-

cessspillagebefore self-cleaningoperation.

5. Cook completeoven mealsinsteadof just one

food item.Potatoes,othervegetables,andsome dessertswill cook togetherwith a main-dish casserole,meatloaf, chickenor roast. Choose

foodsthatcook at thesame temperatureinap-

proximatelythe sametime.

finishcookingcasseroles,oven meals,

add rolls or precookeddessertsto warmoven,

usingresidualheattowarmthem.

in ovenwheneverpossibleto

etc.Also,

CXW1’?3MM

Self-cleaningovenshelpconserveenergysincetheirspecificallydesignedinsidationsystemmeansless electricity(thannonself-cleaningovens) is necessaryduringnormal bakingandroasting.Infact,enoughenergyis savedthroughouta year’stimetopayfor theaverageenergycostsusedinautomaticallyself-cleaningtheovenoverthesameperiod oftime.

FACT:AGeneralElectricselfcleaning

electrically.Basedon nationalaverageelectricrateof 3.8? perKilowatthour ( 1977

forself cleancycleis abouti6@.

oven usesabout4,3KWHto automaticallyselfcleantheoven

DOEdata)cost

Page 7

It is essentialthatwe,themanufacturer,knowatall timesthelocationof themicrowaveoven

youarenowusing.Weaskthatyou—

Checkwithyoursupplierto besurehehasregisteredyouasanownerof thisappliance.(He shouldhavedoneso by sendingin thecardon theoutsideof thecartonwhenthisappliance wasdeliveredor bymaintaining“hisownregistrationfile.)

It’youmove,pleaserenewyourregistrationby writingto theaddressbelow. If you arenottheoriginalpurchaserof thisappliance,pleaseestablishthefactthatyouare

nowtheownerof thisapplianceby writingto—

GeneralElectricCompany ProductServiceSection,RangeMarketingOperationAP 2-210

AppliancePark, Louisville,Kentucky40225

Pleasestate--MOIlELand SERIALNUMBERS.(ThesenumbersareIomtedby openingconven- tionalovendoorand]ookingonframeaboveopening.) Spacesareprovidedon page1 foreach customertorecordthemodelandserialnumberof bisor herownmicrowavecookingcenter,for futurereference.

Thisappliancemustbe registered—pleasebe certainthat it is.

TttI

130NO1’ATTEMPTcooperatethisovenwiththedooropensinceopen-dooroperation

canresultinharmfulexposuretomicrowaveenergy.It isimportantnottodefeator

tamperwiththesafetyinterlocks.

DONOTPLACEanyobjectbetweentheovenfrontfaceandthedoororallowsoilor

cleanerresiduetoaccumulateonsealingsurfaces.

a. 00

NOTOPERATEthe ovenif it is damaged.It is particularlyimportantthatthe

ovendoorcioseproperlyandthatthereisno damagetothe (1) Door (bent), (2) hingesandlatches(brokenorloosened),(3) doorsealsandsealingsurfaces.

THE OVENSHOULDnotbe adjustedor repairedby anyoneexceptproperlyquali-

fiedservicepersonnel.

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Page 8

Yourrange,like manyother householditems,is heavyam! can settle into soft floorcoverings suchas cushionedvinylor carpeting.Whenmoving the rangeon this type of flooring, use care,

and it is recommendedthat you follow these simple and inexpensiveinstructions. The range should be installed on a.sheet of plywood (or similar material) as follows: Whenthe

floorcoveringextendsundertherange,a range.When rest on should be built up with plywoodto the same level or higher than the floor covering.This will then allow you to move the range for cleaning or servicing

thefloorcoveringis terminatedat the frontof the range,the areathat the rangewill

V4° thick piece of plywoodshould be installed underthe

●

MinuteTimer, ClockAutomatic

OvenTimer . . . . . . . . . . . . . . . . .24, 25

CareOfYourMicrowave Oven and

Temperature Probe . . . . . . . .......33

Features Of

YourMicrowave

Roasting, CookingChart . . . . . .......29

CookingCentet . . . . . . . . . . ........8

Important Notice . . . . . . . . . . ........6

ImportantPrecautionsForSafe Use .. ..6

Multi-PowerLevels . . . . . . . . . ........9

Operating Instructions. . . Foods

CookedBy “TIME’J . . . . . . . .......10

SafetyTips To FollowWhile

Microwaving. . . . . . . . . . . . . . . . . . . .4

UsingTheTemperatureProbe.. ...11, 12

Automatic Temperature Probe .. .....33

Broiler Pan . ..................35, 36

Careand CleaningOf Your New

GlassCooktop. . . . . . . . . . . . . . . . .

● 14

CareOf‘four Range. ............33,34

CleaningCharts,Parts,All Finishes.35, 36

CleaningUnderThe Range. . . . . . . . . .

CookingTops,Glass-Ceramic. . . . . . .

●16

Interior and ExteriorAreasOf

Microwaveoven . . . . . . . . . .......33

Common-SenseRules . . . . . . . .......19

Controls,Indicator Light,

CookingAreas . . . . . . . . . . . ....17-20

CookingChartand Information .. ..21, 22

HomeCanningTips . . . . . . . . .......20

SafetyChecklistWhile Frying . .......20

Utensil Tips . . . . . . . . . . . . . . . . . . . . .19

Lamps,HowTo Replace . ........33, 34

LevelingThe Range . . . . . . . . .......34

OvenThermostat,Adjusting . . .......34

OvenVent . . . . . . . . . . . . . . . . . . . . ..33

PorcelainEnamel . . . . . . . . . . .......33

Self-CleaningOven . ............35,36

UseOf Aluminum Foil . . . . . . .......34

AutomaticOvenCleaning . .......30, 31

Baking ... , . . . . . . . . . . . . . . . . . . . . .26

Broiling, Broiling Chart . .........27, 28

HowTo UseYour ConventionalOven..23

...—...—..-——.....-————.—.

———.—-.— “

BeforeYou Call For Service . .....37,38

EnergyConservation. . . . . . . . ........5

MACAPInformation . . . . . . . . .BackCover

Modeland Serial Number Location. .. .38

SafetyTips . ... . . . . . . . . . . . . . . . . ...4

Page 9

.—

1“

1DOORtfANi)f.E-OV@ndO$Sfi’t

operateunless

latched

DOORMTCH—PushinfOOPe~dOOr

3 DOOR6ASHET 4 WHIiDOW-iViETALWHElli—

allowscookingtobeviewed

whilekeepingmicrowaves

confinedinoven 5 i.iGHT 6 PLASTiGCOVEit-Protects

Stirrer 7 OVENVEf4T--Removesmoisture 8 OVEN$HELF 9 TEMPERATUREPROBE

10 RECEPTACLEFORTEhlPER”

ATU8EPROBE

11 DiGiTALTifflECONTROL 12 TiME/TEMPSWiTCH—Tocookhy

Time,pushieft,settimer.Tocook

byTemperature,pushright,set

temperaturediai.

13 FOOOTEMPCONTROLKNOB

14 POWERSELECTBUTTONS—

SeiecfLOWIDEFROST,MED,

HiGHsettingbeforeeachuse.

15 iNDiCATORLiGHT 16 “START’’BUTTiiN—pUShtO

startaiicookingoperations.

doorissecurely

hiade

CENTE

“al

=’4D

17 MODELandSERiALNUMBERS—iocated

atrightsideofiowerovenframe.

18 OVENSET(CLEAN)Knob

19 OVENTEMP(CLEAN) Knob 20 OvenCyclinglight 21 AutomaticOvenTimer,lliock,

MinuteT\mer

22 Oven Tim@r(CLEAN)Diai

$~ :~:#RElEASE8UTTON 25

Seff4XaaningOvenCfean light

26 IOCi( Light 27 SheffSupport 28 OvenFrame 29 Handfesfor RaisingWindowShieid

30 DoorGasket 31 Windowandh!etai$hieid 32 DoorLiner 33 BroiierPanandRack 34 OvenLightSwitch-Door

c?-’“ ~“-”’s—- ~-J

——-———---—

MO13ELJHPS8G

36 Gfess=CeramIcCookitifj’i’op-durabie,

smooth,non-porousmatwiaiwfthstandsanytemperaturechangewhich occursincooking.CookinAreasare

ingeiementisfocatedundereach design.

iWasterindicatingLiffhtforSurface

CookingAreas 38 ControlsforSurfaceCookingAreas 39 FiuorescentLampSwitch

40 SurfaceLight 41 OvenVentDuct 42 Removablemetalpiatesforoptionai

!indicatedbySunburstDesgns;aheat-

Page 10

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RllCROWAIJEOVEN

——— —

r )

t+IGH or WW On” (100%) FWver, @MW~~~5 Watis o@P~t (Z-W. Water ~ea~~fl~~e$~la

Boiling candy, puddings and sauces, cooking small to medium-sizevegetables,pastry

shells,chickenpieces,fish,hamburgers, bringingto boilsoups,stewsand simmered-type

meats.

Also, cookingbaked-type fruits such as apples, beverages,many moist cakes and bar

cookiessuch as brownies,appetizers and fast melting of butter.

MlED-Cookingcustard-type vegetable casseroles,whole head of cauliflower,omelets, commerciallyfrozensouffles,somecookies,finishcookingfudge,bread puddingand other dessert custards, drying homemade noodles and roasting some meats with automatic temperature control, including “Carefree Roasting.”

M)W/13EFR0ST-Usefor most defrosting.Also dried beans and peas, pot roasting . . . even poaching eggs. . . are possible at this setting. Shortbread and meringuecookies

are cookedwellat LOW.And softeningand meltingat this powerlevel, althoughlonger

than at higherpowerlevels,maybe preferred because the product ismoreevenlyheated.

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Page 11

The o~eratin~instructionsbelowtell YOUhowto start, interrupt and stopcookingin the oven.“mile ~ou are reading these i&tructions why not make a cup of coffeeor other hot beverageas you learn to use the controls?Use a plastic-coatedpaper cup for hot drinks,or pottery or chinacupnot decoratedwith metal.Fillcup ~ fullofwater and add a teaspoonof’freezedried coffee.Removespoon.

MICROWAVE OVEN

Placefood (or cun of coffee] hi ovenmQvm inte-

rior light comeson automatically when dooris

open.Closeovendoor;it 1atchesautomatically.

Wed Power Level. See recipe for suggested

powerlevelsfor foods.For your cup of coffee, set at HIGH.

Select TllVIE/TEMP setting. For your cup of

coffee,set switchto TIME

by pushing Time/

Te~p switch to the left. SEE SPECIAL OJ?,-

ERATING INSTRUCTIONS PAGE 11.

!$e~Time Control (l% to l% minutes for cof-

fee). DigitaItimer goesup to 59 minutes and

59 seconds.Wheel at left of timer sets increments of 10 minutes; knob at right of timer sets minutesand seconds.To set minute knob, grasp knob and push in. Turinto desired time setting. Timer can be reset during cookingif needed.

PM %TMV interior light comeson, a fan starts to operate and an indicatorlightcomeson to tellyouoven is operating.

button. When oven is cooking,

L.. .——.—.

43 ’49

The timer indicatormovestoward “O” only when the ovenis cookingor defrosting with microwaveenergy.

When the timer reaches“O,” a bell willsound to tell youthat cookingiscompletedand the power,the indicator light, interior light and fan are shut offautomatically.

Remember.. . ingstops,the timer stopsand ovenindicator light goesout. Whenyou closethe doorand

push “START” button again, cookingresumes whereyou left off!

ifyouopenthe doorbeforethe timer has reached “O,”cookingor defrost-

Page 12

MICROWAVEOVEN

The temperatureprobeis designedto helpmakeyourmicrowavecookingmoreaccurate whilerequiringlessattentionfor appropriatefoods.Up to now,microwavecookinghas beendone by TIME. Now you can cook many foods to a pre-setTEMPER~TURE, andbeassuredthattheyareashotasyouwantthemto beforserving,orproperdoneness. Seepage12formanyfoods recommendedfor cookingwithyour automatictemperature probe.Page 12 also listsfoods not recommendedfor usewith the probe.

‘w~~

:’-:<.- +>

--9--

,’.

In generalinsertprobe (sensorend) into centermostpart of food, positioningas directedin recipe. Insertat leastl-inch intothe food.

Place foodwith probe into oven. .

Insert cable end into receptacle on oven walluntil “seated.”

BE SURE PROBE IS ATTACHED SECURELY TO OVEN RECEPTACLE. If probe is not attached securely, the oven will not turn on when “Start” button is pressed,as a reminderto securecableend of probe to ovenreceptacle. Use clip on cable to loop cablewhere ap-

propriate. Loopingcablenot onlycontrols length of cable but also supplies more stability of probe in food (helps prevent probe slipping in food).

firmly to insure proper latching.

CIOSe oven door

(continuednextpage)

.——

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Page 13

—.

MICROWAVE OVEN

—-—-----------

Set oven controls,followingrecipeinformation in special section.for Automatic

Temperature cooking, 1ocated in back pages of Cook Book,w~ch accompanies your

oven.

all

Set power level.

Set THWE/TEIVIl?switchto TEW?

(~US~ SWitC~ toright)and did fh-

kki tet?lper+li’t?

followingrecipe information. (NOTE: If the actual temperature offoodin ovenishigher

than the temperature you dial the ovenWWnotturn onwhen“ST~T” button is pressed. Check temperature on dial to be sure it is set cor-

rectly. If not, reset. If so,then food in oven has already reached or exceededdesiredfinishedtemperature . . .no further heating needed!)

W:i:;h “START”butt”””reset Internal temperature is

—.

reached,interiorlightand fanshutQffand the ovenautomaticallyturns off.Remove cable end of probe from receptacle,then remove food and temperature probe together.

NOTE:

So that you can pkm an approximateservingtime, recipesfor usingtemperature probe giveboth temperature to setand approximatecookingtime.Ifoven&rns off

unusually early, it may be that probe has slippedout of place in cooking.(This can happen with any food thermometer.) When this happens, repositionthermometer and continue cooking.To determine actual cooking temperature of food,turn TEMP control dialto lower temp setting until oven turns off.

,12

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Page 14

MICROWAVE OVEN

Cmseroles-150°-WOointernaltemperaturegivesbestdonenesson rnixtureofprecooked foodsheatedtogetherintoamaindish.Rawfoocissuchashamburgerorothermeat,vegetables andsaucesstartingfrom“scratch”shouldbe precookedbeforecombiningtogetherintoa casseroleheatedtoabovetemperature.Theadvantageof thetemperatureprobe:ittellsyou whenwisseroleHatcorrecttemperatureforserving,withoutchecking,peekingorguessing.

Reheatingleftoyers-thb typeof foodisexcellentto heatwith’lernperatureprobebecause oftentheanmuntofleftoverfoodisnotknown,therefore,timetocookisonlyaguess.Cookingtoa presettemperature(usually140to 155°) eliminatestheguesswork

PlatesofFood—ing~neral,placetemperatureprobeinlargestpieceoffood,thencoverplate withwaxpaper(orhghtlywithplasticwrap).Apresettemperatureof150to160°givespipinghotfood.

Beveragesandsoups-use cliponcableofprobetohelpstabilizeprobeinliquids.A preset

4. temperatureof 130°is“warmtodrink,”about170°is“steaminghot.”

Beef,lambandhamIoaves+besuretoplaceprobeashorizontallyaspossible,anduseclip

5. to stabilizeprobem meatmudure.

Forbestresults,consultmeatloafrecipe?pagesinAutomaticTemperatureCookingSection of cookbookandd? notex~ed totalweight.ofmeat.A goodruleofthumbtofollowinpreparingmeatloafm~xturesMto use1 cuphquid(milk,waterorjuicesuchastomato)to

I~zto~] poundsgroundm=to

Roasts-carefreemicrowavemanyroasts.VeryspecificinstructionsareincludedinCookbook.

Dips—hotdipsarea popularappetizer.Aninternaltemperatureof90-130°(dependingon theingredients)isjustright toserveguests.

1.2.Stewing,simmeringandcandymaking-thistypeofcookinginvolvesbringingfoodtoaboil-

ingorsimmeringtemperatureandholdingit atthattemperaturefora longperiodof time. WerecommendLOWPOWERandTIMEsettingson yourmicrowaveovenformoststewing.SeespecificrecipesuggestionspagesinspecialMEDIUMandLOWPOWERCOOKIJN~sectionof CookBookfor stewing.SeeCandychapterof MicrowaveOvenCookBook forcandymaking.

Delicatebuttericings,icecream,frozenwhippedtipping,etc.-these Wftenrapidlyat W-

temperatures.Lowelstsettingontempel*atureproti is90°.

3..Manvfoodsin thefrozenstate-becausetenmeraturermobeshouldnotbeforcedintorockhard-foods,itcouldbreak.However,afterdefrosting,m~nyconveniencefoodsmaybeheated withtheprobeto theprecisetemperatureforserving. -

Individualfoodscookedinbatches-in cookingwithmicrowaveenergy,differencesfromone food to another,

inthesamebatch.Avariationinsize

evenofthe *m@typeof foodcanresultin differentwookingtimesoffoods

(suchasincupcakes,sandwiches,etc.) ormoisturecontent(suchasinpotatoesandothervegetables)camcausevariationincookingspeed.Temperatureprobeinonefoodinabatchmightnotcorrectlyindicateinternaltemperatureofall foodscookedtogether.

Starchyvegetables-potatoeswhich cookto steamyhottemperaturestendto stickto tem-

peratureprobedueto starchynatureofinterior.(Cleanimmediatelywithsoapycloth,then rub1ightlywithplasticscouringball,ifnecessary.)

Battersanddoughswhicharebaked.This type of foodshouldbe observedwhencook-

ingtobestjudgewhendone.Also, periodicturningof thedishisusuallyrequiredonthese

delicatefoodtypes.

Page 15

GLASSCOOKTOP

To maintainthe originalwhitecolor of your newglasscooktop,proper care andclean-

ingproceduresmustbe followedfromthetimetheunitis installed.

IT IS THE OWNER’S RESPONSiBILi’?’Y TO KEEP THE GLASS COOKTOP FREE FROM I!IISCOLORAT!ON BY PROPER MAINTENANANCE IN ACCORDANCE WITH THESE INSTRUCTIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DISCOLORATION. THE GENERAL ELECTRIC WARRANTY DOES NOT COVER IDISCOLORATION OF THE ICOOK-

TOP, OR SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER CLEANERS.

Spatters and spillswhichare not cleanedproperlyfromunit can causea glassyfilmwhich is yellowor brownish-greyin color.Heavybuild-upofthis filmcausesthe cooktopto appearto havechangedin colorevenwhenCOOL!f’his

beremoved.However,soilbuild-upcanbeavoidedentirelyif aprogramof careandclean-

ingis begunimmediatelyafterunitis installed.

build-upison the surfaceonlyandcan

Before

using your glasstop unit for the first time, clean it thoroughly with Cleaner-

Conditioner (CatalogNo.WB64X5004).A sampleofthisproductispackedwithyour newunit. To use,applya smallamount( ~ teaspoonormoreasneeded)directlyto the center of eachunit.Cleanwitha damppapertowel.Wipeoffwithanothercleandamppaper towel,then wipe dry. Cleaner-Conditionerleavesa protectivecoatingof siliconeon thesmoothsurfacewhichmakesspilloversand burnedon foodseasierto remove. (#se Cleaner-Conditioner

Once or twice a week clean cookto~ with Delete@ cleanser,

each day to remove all visible soil from glass cooktop.

a ~roductof DrackettCo,

(CatalogNo. WX1OX4). This specialpolishingcleanser-is~ormulatedfor cleaning

glasstop cookingappliancesand glass-ceramiccookware. (CAUTIC)N:Unitshouldbe cooledto roomternperaturebeforeusingDeletecleanser,

Avoid spillingor applyingDelete cleanserto anyareaotherthanglasscookingsur= face,) To use,applyDeletecleanserto damppapertowelandrubon stainuntilstain is removed.

Iforextra-stubbornstains, apply a thick paste of Delete cleanser and water, cover

with wet paper towel, and allow to stand about 45 minutes. AFTER USING DELETE CLEANSER, ALWAYS FOLLOW WITH CLEANER-CONi3iT10 NER, using directions in Step 1.

Page 16

SURFACECOOKING

1$101’~:

If ~det~ cleanseris not available,alternative cleanersavailablefromother man-

ufacturers and sold under the followingtrademarks are: Bar Keepers Friend, Pan Dandy, or Bon Ami. Bting soda may be used also. Plastic and nylon scouring balls

such as those sold~der the trademarks Dobie, Skruffy ~d TuffYmaYbe ~ed~ ,, ,.

DONOTUSEANYCLEANERS(’ITHERTHANTHOSELISTEDABOVE AND ON IPAGE14:

Metal scouringpads can mark and scratch surface;cleansingpowderscanscratch,chemical ovencleanerscancauseetching,other chemicalstainremovers(evenchlorinebleach) can be harmful to cooktop. IXl I’UWMix ~~~S~~~~~ $H=~~~l~~PROlluCTS.Some mixturesmay interact with objectionalor hazardqus results.

UUJ710N:If Cleaner-Conditionerisnot used regularlyor not at all and only othercleaning powdersare used overa period of time (about 6 months), the surface of the glasscerarnicwillbecomerough.Cleaningmaybecomeprogressivelymoredifficultand staining may occur.

DO NOT COOK FOODS PACKAGED IN THilll ALUMINUM FOIL TRAYS OR FOODS

WRAPPED Ihi ALUMINUM FOIL ON GLASS COOKTOP. Commercialfoil containers,

such as for T.V. dinners,frozen preparedentrees,pot pies,popcorn,etc.,alsofoil wrappingsfor foods suchas sandwiches,canmelton glasscooktopcausingpermanentdamage.

It istheowner’sresponsibilityto avoidthisoccurrence.Yourwarrantydoesnotcover damageto thecooktopcausedby the useof aluminumfoil containersorwrappings onthe cooktop.

Beforeusingcooktop,makesurebottomof cookwareandcookingareaarecleanand dry.

Selectheatsettingsandcookwarelargeenoughto accommodatefoodto avoidliquid

boiloversandspattering.

Wipeupspillsandspatterswhe~cooktopis+coolenoughto handleandbeforespatters

burnonto surface.Besureto wipeareaadjacentto theunityou havebeenusing,in casefood hasspatteredtheseareas,too. BE CAREFULTOAVOIDSTEAMBURNSON HANDwhenwipingcooktop.

Clean,damppaper towelsare recommendedfor wipingcooktop.Spongesand dish clothsmayleaveafilmofsoil-ladendetergentwateron unitwhichcancausea brown stainwhenunitis heated.(Cleaner-Conditionerwill removestain.)

!5.

Duringcooking,coverson panscollectcondensedsteam.If, whencoveris removed,

condensationdripsontocooktop,itcancausestainingdueto mineraldepositsinwater

or food whichis cooking.Try to formthe habitof lifting coversof cooking utensils

so that condensationdripsback into the utensilinsteadof onto cooktop.

Avoidscratchingcooktopwithdiamondringorotherjewelry.

Page 17

SURFACECOCIKING

MITELotrangepart(s)COOIbeforecleaninginanlfally,itisretoinmendedWatrubberglovesbeworntoprotectthettands.

Brown streaks

and specks

Fine “brown lines” (tiny scratches or abrasions which have collected soil).

Metal marking [gra or black

xmar s)

Pittingor spalling

-iardwater spots

orbrawn

a gray ;tatn that does lot seem to be ‘emcwecJusing :learierWrditioner)

Cleaning with a sponge or dishcloth that has be~n used foq other kitchen cleaning tasks and may contain soilIaden detergent water.

Coarse particles (salt,

sand, sugar or grit) caught between bottom of cookware and cooktop that are not,removed

before cooking. Using incorrect cleaning

materials.

Sliding or scraping metal utensils or oven shetf racks across

cooktop.

BoHoverof sugar syrup an d adherence of sugar syrup to hot cooktop.

In cooking, condensation often collects and dritx when cover’sart? “ removed.

The mirrera!s found in the water .5upplyand in-foods may cause mlrreral deposits to turn a gray or brown color. ‘rhe layer is’so thin it often seems to-be in or under the c~cklng surface and cannot readily be felt.

Use Cleaner-Conditioner only with clean, damp paper towel,

Normal daily use of CleanerConditioned.

In area where there is an abundance of sand or dust, be sure to wipe cooktop before using.

IJse only cleaning materials recommended in this manual.

Do not slide racks or other “

sharp metal objects acro5-s crmktop.

Select correct heat setting and large enough cookware to eliminate boilovers and spattering.

Watch sugar syrup carefully to avoid boilover.

Daily use of L%2aner. Conditioner app)ied with a clean, damp paper towel will.

tokeep the @lass’.ceramic

help surface free from hardvmtt?r

minera i deposits.

...

“- .

Use a tight application of CleanerCondkloner with clean, damp paper towel.

Tiny scratches are not removable but can be minimized by continual use of Cleaner-Conditioner. Such scratches do not affect cooking performance.

Appiy.dea&-Ccm~itiorrerwith $ ci;dap:eqt?qpaper towel;to cocded

While unit is still hot turn to OFF; wrap several damp pa er towels around spatula or panca e turner and use to

remove sugar syrup spill from hot cooktop immediately.

CAUTION: Sugar syrup is very hot so

be careful not to burn yourself.

‘ , ‘ .-

... ‘

, , ,. .,

‘ ‘:, ‘.

, . - . , . J ., . .. . , ,. --

,. . .

.’,

Scrape off remainder of burn with urrl ISstl I warm-before coollng

“n’?’coed’fe ‘azor b’ade ‘h”e” flown completely, Hold blade so edge IScompletely flat on cooktop and blade is at a 300 angle.

. . . . ----.

‘Mix a Wnkl;amount of Del& ‘

cleanser -wit~tap water to form a thick, Wet’pwate.

.Aptii~ Wii$mixture ki stain”area.

s@it:45-rnimm5., ~

Let !! Scfub:with cie@n,.damppaper.towei,

After s%iin“ikkrnoved: Wipe UP rernainin~ ‘pastewith’damp

paper towel. Apgdydab o#”fkmnser-Conditioner

and.polisfl with paper towel,

. .

Page 18

SURFACECOOWNG

SPECIALNOTE:Withtheupperovenbeingoverthecookingsurface,youmayfindthatfoodsyouboilonthesurfaceunitsmaycause watercondensationor waterdropletson theundersideof theupper

(microwave)oven.Thisisespecia~lytrueof foodsboiledwithwater suchasvegetables,rice,noodles,etc.or foodsnaturallyhighinmoisture,suchassaucesor gravies.

, Steamcondensationwillnotdamageyourrange,butif youwishto

minimizethepossibilityof condensation:

L Coverpotsandpanswithlidswheneverpossiblewhenboiling

highmoisturefoodsonthesurfaceunit.

2. Selectafrontsurfaceunitforboilinganyfoods,whenpossible.

Yoursurfaceareasandcontrolsaredesignedto giveyouaninfinitechoiceof heatsettingsfor cookingontopof therange.

Graspcontrol knob

and

push in. . .

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

Turn either clockwise or counterclockwise to desired heat setting..

AtHIGHpositionthereisaslightnichesocontrol“clicks”atthisposition;“click” onHIGH

marksthehighestsetting;thelowestsettingisbetweenthewordsLOWandC)I?F.In aquiet kitchenyoumayhear-slight“popping”soundsduringcooking,indicatingheatsettkgsselected arebeingmaintained.

Switchingheats to highersettingsalwaysshowa quickerchangethanswitchingto lower

settings.

Anindicatorlightglowsonthecontrolpanelwhenanysurfaceareacontrolknobisatanyposi-

tionotherthanC)FF.

Thecookingarea,underthesunburstpattern,turnsyellowasit heats.Whenthecontrolis ‘turnedto OFF,thecookingareacoolsandreturnsto theoriginalwhitecolor.The heatis transferred

the bottom of the cooking utensil to the food.

from the heating element, through the flat surface of the cooking area, up through

Page 19

SURFACECOOKING

See CookingChartforsuggestedsettings for specific foods.

1. Start with heatssuggestedon the CookingChart and switch heats to lower settings, or in some cases to OFF} to complete cooking. The

glass-ceramic material retains heat which can be utilized to complete cooking of some foods or for keeping some foods at serving temperature. Experience with your utensils, the foods in the amounts you cook, the donenesses you prefer, etc. will indicate to you the best

heats foryour needs. See informationon utensil materials forhints on

your “pots and pans.”

2. Most foods cooked with liquid will come to boil and continue to

cook more efficientlywhen there is a cover on the utensil.

Some foods, cereals, pastas, seafood, some meats and poultry, etc. foam and bubbleup in cooking. All liquids, regardlessof their nature, expand when brought to boil. When boiling the foods that foam and other foods, be

certainto usea utensillargeenoughto allowforex-

pansion.Withthefoodswhichfoam,addinga tablespoonof cooking oilto thewaterbeforecookingwillhelppreventthefoamfromforming.Also,removingor tilting

foam-producingfoods.

Boilovers will create a ckanup job, so follow suggestions for best settings, utensil sizes and other hints to keep cleaning to a minimum.

3. Switching heats to higher settings always shows a qtiicker change than switching tolower settings.

the cover helps prevent a boilover of

1. For crisp, well-browned exterior, cook food in utensil without a cover. See Cooking Chart

for suggested settings for best browning with a minimum of

spatteringandsmoking.Experi-

encewillindicatewhichsettingsarebestforthefood beingcookedin yourutensils.

2. For soft or lightly browned exterior, such as pancakes, french toast, etc., one heat setting to

heat utensil and cook food is sometimes adequate. For very soft foods, such as fried or scram-

bled eggs, frequently one setting can be used to heat and cook, Also, depending on the utensil

material and quantity of eggs, sometimes fried eggs can be cooked in a heated utensil with the

control at OI?F.

Heat utensilat HIGH long enoughto melt fat, thenreduce heat to MED HI for browning

meat. AcMliquid and reduce heat to LOW$cover utensil and cook until meat is tender.

For most thickened liquid mixtures, blend the thickening (flour, etc.) with cold liquid (ph.Is

salt, flavorings, etc.); cook, stirring constantly on MED or LOW heat. Pan gravies and white

sauces are often made by blending flour thoroughly with hot melted fat before adding liquid.

NOTE: AT HIGH and MED HI heat settings, never leave food unattended. Boilovers

cause smoking; grease spillovers may catch fire. Boil dry situations can causeutensil

damage or permanent damage to glass surface area. ~

Page 20

SURFACECOOKING

~a Make sure bottom of utensil and cooking panel a~*ecleananddry. Industyorsandyareas,

wipe cooking panel and utensil before using to prevent scratching the glass ceramic finish.

~= Center utensil on a cooking area which most nearly matches bottom of utensil in size.

RI(3HT

Hot spo~swhich may cause scorching or burning because they receive the most heat.

~, Utensilsshouldbe flaton bottomand shouldmatchsizeof cookingarea(largepanson

largeareas,smallpansonsmallareas).Utensilsshouldrestlevelonthecookingareawith orwithoutfoodinthemorcoversonthem,andentirebottomof panshouldtouchheated areaevenlytoeliminate“hotspots.”

& Usesmallcookingareasforsmallutensils,largecookingarea,sforlargetitensils.Theuseof

autensilsmallerthan thesizeofthecookingareawillexposeaportionofthqheatedareato

directcontactbytheuser.Thisconditioncouldresultin seriousburnsorclothingignition

accidents.

~, Useheatsettingsno higherthanMEDor followmanufacturer’sdirectionswhenusing

utensilsmadeof thefollowingmaterials:castiron,glassceramic(pyroceram),andstainlesssteel.Also,enamelwarewhichundercertainconditionscouldmeltandfuseto the cookingpanelwhenhigherheatsareused.Manufacturersof glasscookingutensilsalso recommendusingheatsno higherthanMED.

@ WhenhoLcookingareasglowyellow.Whenheat is turnedoff,theyellowdiminishesuntil

theglassiscool,Glasssurfacesstayhotfora longtime,Alsowhencookingtopisinuse,some

heat transfersto nearbyareasof the glass-ceramiccookingtop.BeCERTAINall areasof

the cookingtop are coolbeforetouchingthem with the hand, potholdersand cleaning

materials.

@ The cooking top can be used, when completely cool, asa work surface for some kitchen

tasks. The surface wil~ readily withstand normal use. Make certain bottoms of objects placed on cooking top are smooth.

I 1

NEVER USE COOKING TOP AS A CUTTING BOARD.

Page 21

SURFACECOOKING

Canning should be done on cooktop only.

OVEN,

In surface 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 with water-bath or pressure canners, large-diameter utensils may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces.

CM3!3E!%VE FcMAcmf#nm POINT’S Iw CANNING:

fi, Bring water to boil on ‘HIGHheat; then after boiling has begun, adjust heat to lowest set-

ting to maintain boil (saves energy and best uses cooking surface).

~. Be sure canner fits over center of cooking area. -

as XT IS MOST IMPORTANT WHEN CANNING ON THE GLASS-CERAMIC

COOKTOP THAT THE BOTTOM OF THE CANNER BE VERY FLAT. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

~~ For fastest heating of large water quantities, begin with hot tap water.

RIGHT

DO NOT CAN IN OVEN OR IN MICROWAVE

wFN31w3

~. When canning, use recipes from reputable sources. Reliable recipes are available from

the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and, the United States Department of Agriculture Extension Service.

6. .Remember, in following the recipes, canning is a process that generates large amounts

of steam. Be careful while canning to prevent burns from steam or heat.

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

full of fat can cause spillovers when food is added.

x Keep an eye on foods which fry at high or medium heats,

@ lf a combination of oils or fats will be usedinfrying,stirtogetherbeforeheating,orasfats

meltslowly.Alwaysheatfatslowly,andwatchfatasitheats.

@ Usedeep

ing point).

FOOdSfor frying should be as dry as possible on exterior surfaces. Frost on frozen foods or

moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

@ Keep range and ventilating hood free from grease accumulation.

fat thermometer whenever possible to prevent overheatingfat (beyondthesmok-

Page 22

SURFACECOOKING

Do not leave plastic items on cooking area.

DO not cook foods packagedin thinaluminumfoil traysor foodswrappedin alumi-

)

numfoilonglassceramic.

@ Whencookingisalmostcompleted,makeuse of theheatretainedin thecooking

completethe cooking. Turn the control knob to OFF and leave pan in place until cooking area is cool and food is cooked. See Cooking Chartforspecific information.

area to

;..

b.. CEREAL

,.....,.,.-..,,,,..

@’In the

unlikely event tbt the g]aw-cerarnic co~king top breaks or cracks,

NOTUSEANYPARTOFIT.Callforproductservice,seepage38.

NOTE: R is recommendedthatCleaner-Conditionerbeusedtinyour newcookingtop initiallybefore it is usedfor cooking.See page14.

Cornmeal Grits Oatmeal

Rice,etc.

HI—Bring water to boil, Before addingcereal,switch to

LOW,then stir in cereal. Finish accordingto package directions,

-1

1, Cerealsbubble and

expandwhen cooking. Use large enough pan

to preuentboilover,

2. For steamed rice,cover andcookabout 25 minutes.

—.

COFFEE ~,

EGGS

Cooked in shell

Fried

Poached

Scrambled

H1—Cover eggswith cool water.Cover panand bring to steaming polrrt.Switch to

MED.Hl—Melt butter. Add eggs.Switch to

HI—Quickly bring water to steamingpoint.Switch to

MED.Hi—To heatbutteruntil lightgoldencolor.LeaveatMED

HI or switchto

(continued next page)

OFF.Cook 3.4 min. for soft

eggs,about 15 min. for hard.

cooked, OFF,Whenbottoms are just

set,turn eggs “over easy” andcookother side.

OFF,Carefully addeggs. Cook uncoveredabout 5 minutes for medium doneness,

LOW,Add egg mixture,cook, stirring to desireddoneness. Removefrom heat,

Begintiming whenfirst wispsof freesteam

come from cover.

Variations:After cooking bacon,drain fat, switch heatto OFF,Add eggs,Plus

1tablespoonwater for each eg$ Coverpan and steam

until just cooked.

Eggsare easyto handle in wide shallowskilletor pa Removewith slotted SPO or pancaketurnerto drain.

Eggscontinueto set slightlyafter removing from heat.

Page 23

——

—

WaterCooked

Chicken,Corned

eef,Smoked PorkShoulder, Tongue,etc,)

MELTING -

ChocolateSquares,

Chocolate, ButterscotchBits, Butter etc.

PJWAKES

PASTA

Macaroni Noodles Spaghetti,etc.

PRESSURECOOK

SAUTE

Bre##~ghMeat

Sliced ~nions, GreenPepper, Mushrooms,etc.

WFXJE’VJLES

paredchicken pieces;Then” coverskillet; and switchto ,

-, - ,

J41-Put iiicfk”ksingle i~yer ‘ in coldskillet. Whenjust , sizzling, switch to ,

HI —Cover meht with water; coverkettle.When steaming freely,switch to

LOW—Put in small saucepan on small surfaceunit. Cover for semi-sweetchocolateor butterscotchpieces.

filEflHI—To heatskillet 8-10 minut~s.Grease lightly.

HI—To bring saltedwater to boil in covered utensil.Add pastaSIOWI soboiling doesn’t

HI—To bring to $ressure. Whenfirst “jiggle” is heard, switchto

MED—To melt fat.

ttl-ffleasure “withyour eye’) about Y24t inch water into pan, then add salt and prepared vegetable,Cover pan, brln to boll,cook for % the

cookng’time, 5.15 mhr, Switch to

HI—Measure %.% inch water into pan,

block(s)of vegetables.Cover,

tosteamingpoint. -

bring Sw~tchto

-. :.,

{stop,Switc to

Addsaiiandfrozen

IMEDor MED.HI. Cook,ttirni6ti-

occasionallyto deslr$d :; : ~:

%doneness, ,,. ‘~

LOW, so water boils slowly~’ : Cookuntil fork tender. ~01. ,.

,, ., ,,

Allowabout 10-15min.to melt through.Stir to smooth.

MED.LO—Cookpancakes” ~

1.2min. eachs!de,(Allow .. slightly longer for thick .

batter.)

MED.Hl—Cookuncovereduntil

tender.

LOW. ttkgintiming fooda,s,’ soonas “jiggles’; begin ,

regularlyagain. .‘:

Add food, Cook to desired doneness,

OFF to cook 10s15minutes,. until just tender.

OFF.Time as directedon ‘”

package,

, , ~, - J

. - ,-

. c.

SURFACECOOKING

(contin.e~)

-Add $altor’~ther season. ‘ ings before,cookingif meat’isuncur4d, r

Wheribubbles~nbatter rise tosurface of pancakesturn tosecondside. . --

1)Heat should behigh enough so that waterstays at rolling boil throughout cooking.2) Use large enoughpanto avoid boilover.

ffCJT&*-me’pressute cooker manufacturers

rna~,finda fewmoreor lesssatisfactory.

Turn meat or stir vegetables occasionally to cookandbrown evenly. ~

1)covered pan is best for cookh’rgjif uncovered, more water,M needed;timing is longer.

2) Vegetablescookedjust

to “crisptertder’$are mostnutritious,

~hickcom~actblocksof

stirringlmce during ctiok-

:ing for evervdoneness.

“7

.7.

‘-niw;tier;you I

Page 24

Your ovenis designed to give you top resultsin

baking, roasting, and broiling when used as recommended.

mm TEMP iii

SETTUW FOR

Look at the controls.E3esure you understand

1. how to set them properly.Read over the directions for the AutomaticOvenTimer so you understandits use with the controls. ‘

2. Checkoveninterior.Lookat the shelves.Take a practice run at removingand replacingthem properly,to givesure sturdysupport.

3, Read overinformationand tips that follow.

4. Keep this bookhandyso you can refer to it, especially during the first weeks of getting acquaintedwith youroven.

The controlsfor the oven(s) are markedOVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE, BROIL, CLEAN, and OFF. When you turn the knob to the desiredsetting, the properheating units are thenactivatedfor that operation.

OVEN TEMP maintains the temperature you set.from WARM (150°) to BROIL (550°) and

atCLEAN ($$0°). A light near this control

also glows until oven reaches the selected temperature, then goes off and on with the oven unit(s) duringcooking.PRE-HEATING the oven, even to high temperaturesettings, is speedy—rarely more than about 10 niinutes. Preheat the oven

only when necessary.Mostfoodswill cooksatis-

factorilywithoutpreheating.If you findpreheating is necessary, keep an eye on the indicator light and put food in

light goes out.

the oven promptly after

COOKHW

For CLEAN, rotatethe knobto the right (clockwise) until the blue pointer is pointingup, toward the index marker. When this location is, reached, the control should snap into fina position.

mm mvlPA

Wr$’llw FORI

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

(a) will stop before comingcompletelyfrom the

oven, (b) will not tiltwhen removing food nor when placing food on them.

REMOVE shelve(s) fromthe oven, when

cool,lift up

locks

along top of shelf supports.

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-lockson shelf will run under shelf supportwhen shelf is pulled forward.

correctly on the shelf supports,

retir of shelf, pull forward with stop-

IMPORTANT: The OVEN TEMP control has a blue pointerthat is usedonlyfor CLEAN. For normalcooking,line up the desiredtemperature

(marked withthe indexmarkerlocatedimmediatelyabove the control.

on the outer edge of the control knob)

. . ..

The light comes on automaticallywhen the door is o~en-ed.Useswitchon windowdoor toturnlight on and off when door is closed.

Page 25

MINUTE

TjlvlAEJR>

CONVENTIONAL COOKING: TIMER

Ckmk and Minute Timfiw

DIGITAL CLOCK

TO SET THE CLOCK, pushinthe centir knob of the Minute Timer and turn Knob in either direction to set the Digital Clock numerals to the correct time.

(After settingthe clock, let the knobout, and

turn the Minute Timer pointer to OFF.)

TIMER

TO SET THE MINUTE TIMER, turn the center knob clockwise,withoutpushing in, until pointer reachesnumber of minutesyou wish to

time (up to 60).

At the end of the set time a buzzer sounds to

tell you time is up. TO TURN OFF INJZZER

turn center Knob, without pushing in, until

pointer reachesOFF.

Automatic

OwenTimer

Theautomaticovencontrolsaredesignedfor thehomemakerwhocan’tbetieddowntobeing in thekitchenor athomeatspecifictimesto

turnanovenonoroff.Thesecontrolscanbe presettostartandstopyourovenforyou.Or,

if you prefer to startthe food yourself,theywill take over the job of turning the oven off.

Page 26

COtdVENTIONA1.COOKING: TIMER

To set the automutic oven timer, use the two dials next to the clock, m~ked START and STOP. Each dial is marked off in 15 minute segmentsandnumberedby thehour. The pointers on thesedialscan be movedonly whenknob is pushed in. (When the pointers are turned you can hear a “ratchety” sound.) If pointer can be turned it means knob has been pushed in and pointer hasbeen set. To be certainknob is in outposition,turn knobso pointer isat time

showing on the clock. Knob will pop out and

cannot then be turned. (Note: Before you set thesedials,be sure thehandsof the rangeclock

show the correct time of day.)

A; TO SET THE AUTOMATIC OVEN TIMER SO IT WILL SWITCH THE OVEN HEAT ON AND OFF AUTOMATICALLY, AT A LATER TIME THAN SHOWS ON THE RANGE CLOCK, DC) AS FOLLOWS:

1. Set START time. Push in knob on START dial and turnpointer to time you want oven to turnon. The illustrationshowsSTART pointer

at 3:30.

2. Set STOP time.Push in knobon STOP dial and turn pointer to time you want oven to turn off. The illustration shows the STOP time at 6:00.

Automatic Timer works only if STOP time is set for a later time than shows on range clock and on START dial.

3, a. Turn OVEN SET* to TIME BAKE.

TurnOVEN TEMP* to proper tempma-

ture for food to be cooked. Place food in oven, close the door and automatically the oven will be turned on

and ofi at the times you haveset.

i%TO SET THE OVEN TO START IMMEDIATELY A~D TO TURN OFF AUTOMATICALLY AT only A2 and A3 above.

G When food is removedfrom oventurnOVEN SET to OFF.

*OVEN BAKE setting work differentlythanthey do at

BAKE setting.Do not be concerned if no light appears. Carefully recheck the steps given above. If all operations are done as explained,

oven will operate as it should.

INDICATORLIGHTS at TIME

A LATER TIME, follow

chokingFads

with ‘Y’U3m’”OwenTimer

Meats, fruits and vegetablesgenerallytake well

to automatic cooking. You can cook one food,

or severalfoods togetheras long asthey require

the same temperatureand time. However foods

of a highlyperishablenature,suchasmilk,eggs,

fish, stuffings,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 matter what the natureof the food,

unless cooking is to start immediately, foods

should be thoroughlychilled in the refrigerator

before placing in the oven.

LAMP Cwm HJRI=ACE

Surface lamp switchlocation is under right side

of control panel.3%mpmay

ing the lamp switch button.

ton depresseduntil light comes on.

be lightedby press-

Be suretoholdbut-

Page 27

CONVENTIONALOVEN

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

given on recipes as a guide. Oven thermostats, ouer a period of years,

may “drift” from the factory setting and differences in timing between

an old and a new ouen of 5 to 10 minutes are not unusual and you

may be inclined to think that the new oven is not performing correctly. However, your new ouen has been set correctly at the iactory

and is more apt to be accurate than the oven it replaced.

1. It is recommended that you operate the range for a number of weeks to become familiar with your new oven’s performance. However, if you find that.your foods consistently brown too

little or too much, you may make a simple adjustment in the thermostat (OVEN TEMP) knob. See section titled “Care of Your New Oven.”

2. Use tested recipes from reliable sources. Measure ingredients accurately and combine carefully. Use correct size baking utensil.

3. Place shelf at position suggested on chart below. On models so equipped, letters are marked

on wall of large oven. On models where letters are not marked on oven, lowest position corresponds to A in chart, B is next highest position, etc.

4. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye

BREADS,QUICK1

Biscuits CoffeeCake CornBread Gingerbread Plain Muffins Popovers

Quick Loaf Bread

8,c

$, A

A, B

425-475 350-400 425-450

B B

B’ B

350

400-425

375

350-375

10-20 20-30 25-40 30-45 20-30 45-60 45-60

on the indicator light and put food in the oven

promptly after light goes out.

5. To set oven: Close oven door. Turn OVEN SET to BAKE and OVEN TEMP to temperature on recipe or on Baking Chart.

6. 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 oven door, During baking, avoid frequent door openings to prevent undesirable results. ~

7. Check foods for doneness at minimum time

on recipe, Cook longer if necessary. Remove foods and switch off heat, When cooking food for first time in this oven, use times on recipes as a guide, Be certain foods are done before remov-

ing from oven, See Baking, Before You Call for

Product Service.

NOTE: Information about baking at high altitudes can usually be obtained at your state agricultural station.

COOKIES1

Brownies Drop Refrigerator Rolledor Sliced

25-35 1O-2Q

6-12 7-12

CAKES1

(without shortening) Angel Food

Sponge

Jelly Roll

* For best results, use shiny aluminum utensils, with dull finish on

with cloth and place in your well insulated oven to keep away from drafts. Yeast doughs raise best at 85 oven lamp should be off during rising. FRUIT CAKES: place large ones on pan type on shelf in center of oven.

2 TO brown meringue only, use 400, 8-10 rein; to cook meringue through, use lower temperatures for times given.

NOTE: When two shelf positionSare listed, the first one gives well browned and cooked food. If-you desir browning, use the second shelf position the next time you cook. Foods Ilsted with three sb cessfully on any position listed, alone or in an oven meal.

Ill

A B

325-375 30-55 325-350 45-60 375-400

10-15

MISCELLANEOUS

Apples,Baked Custard,Cup Potatoes,Baked Puddings,Rice

and Custard Scalloped Dishes Souffles

bottom. To RAISE YEAST DOUGHS, I

lowershelf poshlon; place small or loaf

lelf posmom

30-60 30-60 60-90

60-90 30-60 30-75

Page 28

COI’WENTWNAL OVEN

Broilingis cookingfoods by intense radi-

antheatfromthe-upperunitin theoven. Mostfishand tendercutsof meatcan be

broiled.Followthesestepsto keep spat-

teringand smokingto a minimum.

1. Ifmeathasfatorgristlenearedge,cut verticalslashesthroughboth about 2-in. apart.If desiredfatmaybe trimmed,1eavinga layerabout ~-in. thick.

2. Place meat on broiIerrack in broiler

pan whichcomeswithrange.Alwaysuse rackso fat dripsinto broilerpan; otherwise juices may become hot enough to catchfire.Aluminumfoilmay be usedto line broilerpan and rack.But, be CERTAIN to cut openingsin foil, to correspend with rack so fat drips into pan below.See note belowbefore marinating

and usingbarbecuesauce.

3. Letterson ovenwall,andchartbelow, indicatewhereto positionshelf for best

browningwhilecookinginsideof food to

desireddoneness.Placing food closerto

. .

top of oven“increasessmoking, spattering,

exteriorbrownonmeat andthe possibility

of fatson foodscatchingfire.

4. LEAVE DOORAJAR about3 inches —door stays open by itself, and keeps heatingunit at propertemperaturefor broiling.

5. SWITCH OVEN SET and OVEN TEMP CONTROLS TO BROIL. Preheatingunit is not necessary.~~

6. Turn food only once duringcooking. Timefoodsforfirstsideasonchart.Turn food,thenusetimesgivenforsecondside

as a guideto preferreddoneness.(Where

two thicknessesand timesare given to-

gether,use firsttimesgivenfor thinnest

food.)

7. Turnovenoff,servefoodimmediately, leavepanoutsideoventocoolduringmeal for easiestcleaning. Cookingtimesgivenareapproximateand

shouldbe usedonly asa guide;they are

basedonmeatatrefrigeratortemperature

when placedin oven.

H$lO~E If your range is being operated on low power (voltage), broiled foods may be

lighterbrownthan expected,eventhoughdirectionshavebeencarefullyfollowed. Browningcan be improvedas follows:

1. Followdirections givenon this page for setting up the oven, preparing food, setting controlsand leavingdoor ajar.

2. Preheat the broilunit f~r 10minuteswith foodand broilerpan outside the oven.

3. Place foodin oven,leavedoorajar and time first side offoodas directed.Turn foodand time secondside,BUT forthe LONGESTtime givenonthe chart for your particular food type, thickness,etc.

——

Page 29

CONVENTIONAL

....“

..--

—

———

—

———

——

=.:.=.

——————

_—-—”-——

- .

- .- ”- . . . . -= --. ..-”---

—— .————

” - . .> -- . . -%--------

.——

.m..m -

m..,q,.”~<=.- —

-—— -—=. ,.. -.—

.. — .-—

... .—-———- —------ -. .——— - - — --- — ——

—=. —-.— =.:.==-==-- ———

.r-7---------

-=--. .-=-. .—— -. . . . . . -. - ———-—— ------- -- -

———— .— - ----- . . . —-- —— ----

-— ——— — ------------

——

I I I 1

Bacon

BeefSteaks*

Thin steaks, 1/2-3~ inch thick cook through very quickly. For. best outside browning, pan frying is

recommended.SeeSurface CookingChart. If oven broiling ISpreferred, use D shelf position. To

?42lb. about

thin slices

! II

achieve best browningon secondside, cookfirst side just to change meat color then turn and cookto donenessprefe%ed.

1 in. thick

(1-1Y2Ibs.)

c c c

1?42in.thick

(2-2?/2Ibs.)

1-2slices, ?/2

about1 lb.

lY2.in

(1?/2Ibs.)

in.

I II

:::

8-10

1% 20-25

4-5

4-5 9-11

2(1 in,) “

about 10-12oz.

2 (1?/2

in.)

about1

lb.

4-7

8-10 4-6

?42

————.. .—

1. SeeUsing Your Oven for positioningshelves.

2. Seenoteon roastingchart abouttenderedbeef.

3. Brush eachsidewith fat, Broil skin side down first. Forall weightsof chicken,BROILWITHDOOR CLOSED.For any weight over 2 Ibs., cook first side 5 minutes longerthan time given on chart.

4. Cut lobster lengthwise through hard backwith sharp knife—breakopenand brush with melted

oil or butter andagainafter half the cooking.

NOTE; Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits,

cooking heavilycured meats,orfor bastingfoodduring cooking,Avoid spilling thesematerials on oven liner or door. If spilled, wipe up immediately with a papertowel; whensurface is

cool,cleanandrinse.

Page 30

CONVENTIONAL OVEN

Roastingisovencookingof tendermeator poultry by ciry heat.Roasting temperaturesshould be steady and low. (Low temperatures keep spatteringand oven cleaning to a minimum.) It is not necessaryto sear, cover, baste or add water.

1. Checkweightof meat,and place,fat sideup, on roastingrackina shallow pan. (Broiler pan withrack is a goodpanfor this.)**

2. Place in ovenon shelf in A or B position.No rmeheatirkis necessarv.

4. The chart below gives approximate time in minutesper pound. These timesshould only be usedas a guide. A meat thermometer,inserted into the center of the thickestpart of the meat, isthe only accuratetest for doneness.

BEEF2

Standing Rib

Rare Medium

Well Done

RolledRib

—.

...—.—

——————.————-.—=..- ..--”.-.—.....-..=.—....-,.

——

24-30 min. 18-22 min.

30.35 min. 22-26 min.

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

35-45 min.

:.,.,,...-

3-5 Ibs. 6-8 lbs.1

5. Most meats continue to cook slightly while standingafterbeingremovedfrom theoven.For

rareor mediuminternal doneness,if meat is to

stand

10-20 minuteswhile makinggravy or for

easier carving, you may wish to remove meat from oven when internaltemperatureis 5-1OOF below temperature suggested on chart. If no

‘standingisplanned,cookmeattosuggestedtem-

peratureon chart.

a. Frozen roastsof beef,pork, lamb,etc., can be started without thawing,but allow 10-25minutes per pound additional time (10 min. per pound for roastsunder5 pounds, more timefor largerroasts).

b. Thaw most frozen poultry before roastingto

ensureeven doneness.Some commercial frozen

poultrycanbecookedsuccessfullywithoutthawing.Foilowdirectionsgivenon packer’s label.

—==—-=s ss--=sss.-.. se—

-—— .

28.33 min.

-~:-; -----

-—

.-.....l

130-140 150-160 170-185

PORK,fresh

Loin

Fresh Ham, Shoulder

——

POULTRY

Chicken

Reacty-to.Cook wt,

Turkey

Ready40.Cookwt.

3-5 Ibs.

35.40 min.

3-5 Ibs.

35.40 min.

Under 10 Ibs, 10-15 Ibs.

20.30 min.

20.25 min.

6-8 Ibs. 30-35 min. 30-40 min.

Over 5 Ibs,

30-35 min.

Over 15 Ibs,

15.20 min.

In Thigh

185-190

180-185

—-

170.175

185.190

Stu!ing

165

1 For roasts over 8 pounds, roast at 300 and’ reduce time, Figure the estimated time from the above chart, After V2

that time has passed, check meat thermometer for internal temperature at half-hour intervals.

2 Tendered beef, found in some markets, may require less cooking time than regular beef, When cooking tendered beef,

estimate cooking time using shortest time gwen in minutes/pound for desired doneness, Also this type of beef

is usually well.done at 170 internal tem~erature,

**NOTE: Line broiler pan with alumjnum‘foil when using pan for marinating, cooking with fruits, cooking heavily cured

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

charts, Care Section.

.—

Page 31

TOI?REVENTSMOKING,

(a)‘Wipeq?

(lORenlove

front of book to

Clean spatters or spills on oven door outside gasket and area around oven opening. See OVEN FRAME, DOOR LINER following ~ages. NEVER USE C@4MERCIAL OVEN-CLEANER IN OR AROtiiD~13E SELFCLEANING OVEN,

excess grease or boikwers on oven bottom.

broiler pan, rack and other cooking utensils. See photo in

identify.

CONVENTIONAL OVEN

3 ‘4!

On models so equipped, be sure rotisserie receptacle is closed.

Be sure oven Hightis o#’.

Raise the windowshield by lifting handles to fully raised position. Shield must be up so door can be latched for ovento operate.

CLOSE OVEN DOOR. TURN OVEN SET KNOB TO CLEAN. TURN OVEN TEMP KNOB TO THE RIGHT (CLOCKWISE) PAST BROIL SETTING TO CLEAN. THE POINTER ON THE OVEN TEMI? CONTROL SHOULD POINT UPWARD TOWARD THE INDEX MARKER.

(When this Iocation is reached the

control should snap into final

position. )

POINTER.=

OVENTEMPSET1’lNGFORCLEANCYCLE

/ l!!!XiiER

, 30

Page 32

——.

CONVENTIONAL OVEN

ii?

PUSH

LATCH TO knob must be in OFFor CLEAN position before latch can he moved.)

ON YOUR AU~OMATIC OVEN TIMER:

CHECKSTART DIAL TO-BE CERTAINPOINTERIS AT THE SAME

TIME AS THE RANGE CXXXIK.IF NOT, TURN START ‘KNOBUNTIL IT

POPSOUTAND CANNOTBEIXJRNE12 SETTHEP61NTERAHEAD,OldTHEDIALMARKEDCLEAN,I@%AS

MANYHOURSAS NEEDEDTO CLEANTHE AMOUNTOF SOILIN YOUROVEN.SUGGESTEDTIMESFORCLEANINGARE.

Self-Cleanoven alonea1Y2hoursformoderatesoil, 2 hoursormorefora more

heavilysoiledoven.

AND HOLD LATCH RELEASE BUTTON WHILE SLIDING

RIGHTUNTIL ITIS IN CLEANPOSITION.(OVEN SET

f??

For exampieif-rangeclockreads7:00,set pointeron CLEAN dialat 8:30 for

a moderately OVEN CLEANING LIGHT will glow when all steps have been set up

properly.

Whenthe LOCK LIGHT and fanfirst comeson,this indicatesthat the oven is hot and the door will soon be LOCKED. The light will stay on during cleaningtime and until ovenheat decreasesin temperature again.See more information under When HOT DURING SELF-CLEAN CYCLE. DO NOT TOUCH.

WHEN LOCKLIGHT1SOl?l?,PUSH ANDHOLD LATCHRELEASE BUTTON WHILE SLIDING LATCH LEFT TO OPEN POSITION.

Now, open the oven door to see your sparkling oven! (Lqwer window

shield by pushing handles toward bottom of window. )

TURN OVEN SET KNOB TO OFI?, TURN OVEN TEMP KNOB TO

LEFT (COUNTER-CLOCKWISE) PAST BROIL.

See More Information On the Self-CleaningOwn, next page.

soiled oven:

Lock Light GZOWS.DOORAND WINDOW GET

Page 33

———.-——

C(INVENTIONAL QVEN

Hclwk

Your oven is cleanedby heat {at temperatures aboveusualcookingheats) which causessoil to disappear from the oven. A device in the oven furtherconvertssoil into anessentiallyodorless and colorless vapor. A slight odor may be detected, especiallyduringthe first few cleanings.

Before cleaning, check the OVEN FRAME AND DOOR LINIIR-Door

liner outside the woven gasket and the oven frame,are sealedoff from theovenduringcleaning, therefore me not cleaned automatically. However, during cleaning these areas heat enoughto “bake on” soil present so it becomes harderto clean.If theseareasare soiled, remove before cleaningautomatically,using soap filled

steelwool pad, if necessary.Rinsethoroughlyto removesoap before cleaning.DO NOT CLEAN GASKET. See Care of Woven gasket below.

CARE OF WOVEN GASKET—On oven door, see sketch, the woven fiber glass gasket is essential for good oven seal. CARE SHOULD BE TAKEN NOT TO RUB, DAMAGE OR MOVE THE GASKET. It is not necessaryto use any cleaning materials on the gasket and to do so might damageit.

NO COMMERCIALOVENCLEANEROROVENLINER PROTECTIVECOATINGOFANYKINDSHOULDBEUSEDIN ORAROUNDANY PARTOFTHESELF-CLEANINGOVEN.ALSO DONOTUSEPIECESOF FO\LTOCATCH SPILLOVERS OR TO DELAY CLEANING OF SELF.

CLEANING OVEN.

Additimal Parts 70 Be CIeartedl

SELF-CLEANING OVEN SHELVES—Place shelvesin positionsA and C. Cleanonly shelves from ovens specified here. The finish on other

non Self-Cleaningoven shelveswill deteriorate if cleaned automatically. During cleaning shelves may become iridescent, and may lose someluster. (Ovenshelves discolor to deep gray after many cleanings.)

NOTE: Ovenshelvesmay becomeso clean that

they will not slideeasilyon shelfsupportsafter

self-cleaning.To reduce this condition, dampen fingertipswithsmallamountof cookingoil. Rub lightly over right and left sides of shelves

(wheretheycontactshelfsupports). We a light applicationof oil so it does-n’trundownand soil oven walls.

If you prefer NOT to clean Self-Cleaningoven shelvesautomatically,DO NOT use any abrasive materials for cleaning, such as scouring powders, steel wool or other abrasivescouring pads, etc.

Clw3nNMx?s

ASH—Some types of soil, even though they disintegrate,till leave a deposit in the oven. This appears as a light film or a darker, heavier ash, depending upon the amount of soil which was in the oven. This ash can be removed with a wipe of a moist sponge or cloth. IF PART OF A DARK DEPOSIT REMAINS AFTER WIPING WITH A MOIST SPONGE, CLEANING TIME WAS NOT LONG ENOUGH. The deposit will be removed in subsequentcleanings.

HAIR-LIKE LINES may be noticed on the gray enameled surfaces of the Self-Cleaning oven. This is a com~on condition, resulting from heatingand cooling duringcleaning.These lines do not affect oven performance.

WHEN LOCK LIGHT GLOWS-If at high temperaturesjust before cleaning, the Lock Light may glow when OVEN SET is

switched to CLEAN. The glow indicates that -

theovenmay be too hot for LATCH to bemoved

to CLEAN and the oven must be cooled first. See precedingpages for informationon glowing Lock Light during cleaning,

U? SMOKING OCCURS DURING CLEANING because of conditions mentioned in How To Operate Self-CleaningOven, DO NOT TRY

TO FORCE DOOR OPEN but follow these

steps:

a, TURN OVEN SET TO OFF.

b. Open windows and door to rid the room of smoke. C. Allow ovento cool AT LEAST ONE HOUR before opening the oven door.

d. Correct the condition which caused smok-

ing and start the Self-Cleaningoven operating again.

HEATING AND COOLING metal during cleaningorduring cookingresultin “crackling” sounds which are considered normal,

YOU cook

Page 34

Proper care and c~eaningprocedures are essential for a long satisfactory life for your range. Included in this section are directions and CLEANING CHARTS for cl the range.When cleaningrangemanually,wearing of rubber gloves is recommendedto protect thehands.

Il%mdah fi!hamell Il%rkkh

The porcelain enamel finish is essentiallyglass

fused on steel at high temperature

caning all parts of

andisbreak-

ableifmisused.Thisfinishisacidresistant.How-

ever,cmyacidfoodsspilled(suchaslemonor othercitrusfruitjuices,or mixturescontaining tomatoor vinegar)shouldbe wipedup immediately.Seechartforcleaningsuggestions.

walk,1%’MWand

IPbstlcCCWW’

Because there is little heat except in the food, or sometimesin the utensils,spills and spattersare easyto remove.Somespattercanberemovedwith a paper towel, others may requirea damp cloth. Remove greasyspatterswith a sudsy cloth, then rinse, and dry.

oven walls.

attemptto removethe coveroverthe “stirrer”at the top of the oven for cleaning. NEVER USE A COMMERCIALOVEN CLEANERON ANY PART 03? YOUR MICROWAVEOVEN.

SPECIAL NOTE WHEN USING BROWN ‘N SEAR DISH WITH MICROWAVE OVEN: SCORCHED-APPEARING STAINS ON THE SHELF OF YOUR MICROWAVE OVEN,

grease baking onto shelf while preheating Brown

‘NSear Dish,maybe removedwith Delete@Cleanser, a product of Drackett Co, (Catalog No. WX1OX4).(Note: Grease doesnot normally bake onto oven interior in microwave operation, however, high heats generated on bottom of Brown ‘N

Sear Dish can cause baked-on condition on shelf only, if grease is present.) After using Delete Cleanser, rinse and dry thoroughly, followinginstructions on

Delete Cleanser on the painted surfaces of the oven,such asthe walls. It will scratch the paint.

Delete Cleansermay be purchased from your local

GE dealer or from your GE Authorized Service

Center, checkthe *’yellowpages” for locationand

phone number.

Delete Cleanser may also be sold at local grocery

or hardware stores, or at housewares department

ofsomedepartment stores.

Donot use abrasive cleaners on

Under no circumstancesshould you

usually caused by

can. Do not use

E%Eh8m’-’wmkmk

Glass—wipe up spattersdaily, washwhensoiled with a minimum of sudsy warm water. Rinse thoroughly and dry.

Metal and Plastic Parts on Door—h assure a tight seal around door, this area must frequently with a damp cloth to removeall soil.

A buildup of soilcould resultinleakageofmicrow-

ave energy from

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.

the oven.DO NOTUSE

be wiped

C:Automatic ~emperatwre

mom!

Probe is sturdy,but care should be takenin han-

dling. Do not twist or bend; avoid droppingtem-

peratureprobe.

Clean as soon after using as possible.To clean,

wipewith sudsy cloth, thenrublightlywithplas-

tic scouring ball if necessary.Rinse and dry. (Or

washin dishwasher.)

DO NOT USE TEMPERATURE PROBE IN

OVEN UNLESS IT IS INSERTED INTO

FOOD, AND TIME/TEMP SWITCH IS AT

TEMP.

then Vent IXmt

a%!..<. al;. :,= : . . . .

Theovenisventedthroughanopeninglocated underthe centerof upperoven.Duringmost operationsit is normalto observemoisture and/or vaporsemittingfrom opening.Clean this area frequently. NEVER COVEROR

BLOCKVENTOPENING.TODOSOPREVENTS THE OVEN VENT FROM FUNCTION1NG PROPERLY DURING

COOKINGOR SELF-CLEANINGOPER-

ATIONS.

LAMP

CAUTION: BEFORE REPLACING ANY

LAMP. DISCONNECT ELECTRIC POWER

—... .—, —

TO RANGE AT THE MAIN FUSE OR CIRCUIT BREAKER PANEL. LET LAMP (OR BULB) AND LAMP COVER COOL COMPLETELY.

Page 35

Fhmwment%$rfaux!Lamp

WHEN CHANGING A FLUORESCENT LAMP, DO NOT TOUCH THE METAL AT ENDS OF LAMP. a. I?usl-!buttonseithersideof glasspanelcovering lampand let swingdownfor accessto lamp. b. Roll lamp, one quarter turn, remove. c. Check type andwattageof Iamp; replacewith same kind. Hold lamp near prongsinto sockets.Gentlyrolllamp untilit stops. d, Connect electric power to range: Start lamp; see instructionson Surface Cooking pages.

0w43rI ~~~~ [!%lf=~ieaning 0M3n)

a.Removethethreeslottedscrewsin lam~cover:

see diagram. Remove cover; replace lamp with 40 watt appliance lamp. b. Replace lamp cover with three screws. C. Connect electric power to range.

0wf3rB ~arnp [#llkm38mwe Chmn] Microwaveoven lamp should last almost as long as the appliance lasts. To replace it requires a Product Service call.

Lewelingthe Range

A levelingscrew is located at each corner of the

base of the range. By removing the bottom drawer, you can level the range to an uneven floor with the use of a nut driver.

llcljus%iri~ 0wf3m hmmstat When cooking a food for the first time in your new oven, use time given on recipe as a guide. 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

10minutesare not unusuai. Your new oven has

beenset correctly at the factory and is more apt to be accurate than the oven which it 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 Temp) knob. PULL KNOB OFF OF SHAFT, LOOK AT BACK OF KNOB AND NOTE CURRENT SETTING, BEFORE MAKING ANY AD-

USTMENT. To increase oven temperature,

djust toward RAISE; to decrease temperature acljusttowardLOWER. Each notchchangesoven temperature 10 degrees. Oven temperature can be raised by 20degreesor loweredby 30 degrees. See sketch below. To adjust, follow directions

under the sketch.

each end and insert

5 to

MICROWAVE CCIOKINGCENTER: CARE AND CLEANING

1. Remove knob,and hold so pointer ISat top at, knob.Usinga pot holderor similarmaterial,hold

“skirt” of knobfirmly in one hand. Grasphandle of knob in other hand. Note position of pointer .. andturn handle to move pointertoward Raise or Lower. Pointer is designednot to move easily.If = it is seated so it is difficult to move, pointermay be loosened slightly. Insert a thin screwdriver, knifeblade or similarinstrumentand lift up end of pointer slightly. 2, After adjustmentis made,press pointer firmly againstknob.Returnknobto range,matchingflat area on knob and shaft, Recheck oven performance before makingan additionaladjustment.

use of Akmimm Foil A. IN MICROWAVE OVEN, use metal only as directed in the Cook Book. Metal strips as used on meat roasts are helpful in cooking food when usedas directed.Metal traysmaybe usedfor TV dinners.However,whenusingmetalin themicrowaveoven, keep metal at least l-inch away from

side3of microwave oven.

B. DO NOT COOK FOODS PACKAGED IN THIN ALUMINUM FOIL TRAYS OR FOODS WRAPPED IN ALUMINUM FOIL ON GLASS COOKTOP.

C. IN CONVENTIONAL OVEN, if desired, broilerpan may belined withfoil andbroilerrack may be covered with foil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY TO BROILER RACK AND SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is designedto minimizesmokingand spattering, and to keep drippings cool during broiling.Stopping fat andmeat juicesfrom draining to the broiler pan preventsrack from serving itspurpose, and may let juices becomehotenough to catch fire.

34 ‘

Page 36

F@pwTowelor

llr~ (XXII

%zq3,a@l/Vtl~er ,

. ..

,,-“,

,‘,

f-. “ “

..,.

.>.

, ,.

tii?doveri ‘

Optifxlal

Ventilating

I-hodMetal

GreaseFilter:,.

SudsyCloth

Damp

DampCloth Paper Towel

(Alsoseepg.331

Toassurea tight sealarounddoorthis areamust be wipedfrequentlywith adampcloth toremoveall soil. Abuild upofsoil couldresultin leakageofmicrowave energy from the oven. DO NOT USEABRASIVES,

SUCH AS CLEANING POWDERSOR STEELAND PLAST!CPADS.THEYWILL MARTHESURFACEOF

THESEPARTS.ALSO,ALL CLEANINGMATERIALS

USED ON THE DOOR PARTS MUST BE THOR-

OUGHLY RINSEDOFF.

DONOT USEABRASIVECLEANERS.DONOT USE COMMERCIALOVENCLEANERS.Mostspatterswipe

cleaneasily with dampcloth. Cleanwith damp cloth. DONOTTRYTO REMO

you will damageyour oven.

—

Page 37

NOTE:Id range part(s) cod hfofe cleaning manually.

#tis recommended that rubber gloves be worn to protect the hands.

.. . ..— —

___

Automatic

Temperature

Probe

Glass Cooktop

Shelves

(See SelfCleaning Oven directions.)

‘1,

“‘ BakeLh”m

(Heating Wit

---

. ..- ...... - .—... —

. -..-——-.—-..——-

-------..,., ==-.-=-.-.—--———-—-———.——

Sudsycloth

Plastic scouring

ball.

—

assoonafter usingaspossible.Toclean,wipe

Wash

with sudsycloththenrub lightlywith plasticscouring ballifnecessary.Rinse&dry.(Orwashindishwasher.)

Seepage14for completedetails.

SoapandWater

For handcleaning, anyand all mentionedmaterials can be used. Rinsethoroughly to removeall materials after cleaning.

.“ -

SM@atid”Watef

Soap-Filled ~

Scouring Pad

Pla;~~ Scouring

“’(CXInot iet~~iied panand rfiikjzind ipiven h“cool.) , ‘ “ ‘

Drainfat, ciglpan ~n,d’’iacti~l,igtitlj.S~rinklecmde- , terg6r/t,

papertowelover.rack~letstatid’’a-fdwmin@@,Wash,’ scouringif ne$essary.Rin;e,-andc@. (O~.:wb~hi,n ~

d~~h~a~h’pr,) -, ~ , ‘ .. -.; ~~ “ ‘- ‘ ~ ‘,‘ ‘

Heating unitsi.,dohot require rn@tiualilia~ing: soil burnsof-fwhenunit is hqateci.Thebaketinit IShingegi

YOU can lift it to;rdachoven.fIpot.. -’~ ~

———. ... ..-—..-- .. --—--

—————-... -.

——. ..—. .—. -

-—-.” - —

-. m.. . . . . . - -.. . - — -

“ - ‘. , : .. :

fill ~pan,wjth warm water; .Sp~~adclcith or” ~

~.,

!..

.,-

, . .

.“

Soapand

*Spillage of marinades, fruit juices and bastin materials containin acids may cause discoloration, so should be wiped

up immediately with a paper towel. When sur ace is cool, clean an rinse.

Wlaier

F %

Page 38

———–--7.—–——

a. Check to be sure ‘1’IM13/TEMPSwitch is set at TEMP. If set at TIME, and Timer is at

“O,”no cookingtakes place. (If time remainson Timer,ovenwilloperateuntil time reaches “Q,” then go off.) b. When cookingwith TEMPERATURE PROBE, check to be sure cable end is securely “seated” into ovenreceptacle. If it is not securely “seated:’ and oven is otherwiseset for

Temperature Probe Cooking,ovenwillnot start to tell you firm connectionhas not bee

made.

C.Whencookingwith TEMPERATURE PROBE, check to be sure temperature set on dial

ishigherthan actual temperature offoodin oven.If foodhas reached or exceededtemperature set on dial, oven willnot start to tell you set temperature has been reached.

IIFTHE W3WEFIWONI’T’COMEON

Checkto be certain the dooris securelyclosed,and the timer set. If a dish touchesthe door

when the door seemsclosed,it actually may not be firmlyclosed.Unlessthe dooris closed

to engagethe safety interlocks,the microwaveenergycannotcomeinto the oven.Checkto

be certain that TIME/TEMP switch is pushed all the way right or left. An “in-between”

setting should be avoided.

IF ENERGYGOESOFFBEH3RESETTIMEHAS ELAPSED

Check the house fuse protecting the range circuit. If fuse has not blown and power con-

tinues to gooff,this signalsa problem,so callserviceman.

LAMVIIP13LUWWC3t11’r

[IF

Changing Microwaveoven lamp requires a Product Servicecall. However,originallamp

is designedto last for about the life of range.

SomeTV and radio interference might be noticed whileoperating the microwaveoven.It is similar to the interference caused by other small mixers,etc. It doesnot indicate a problemwith youI

appli&es such as vacuum cleaners,

oven.

Page 39

!Rangje k Bu%

Trouble k with A Feature:

AUTOMATIC OVEN TIMERS. Check to be certain

step-by-step

Review pageson use of timer.

BAMfdG.Checkmaterialand sizeof bakingutensil; 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 door wide so it can cool (5 or 10minutes).Then

ven may be used for baking.

ROILING. Be sure OVEN TEMP is set at

BROIL., If there was excessive smoking and

spattering: Were shelf and broiler pan at posi-

tion suggested on broiling chart? If aluminum foil was used on broil rack, was it handled ac-

cording to directions?

COOKTOP AREAS.

but the oven or surface areas do not heat, call

serviceman.

~elf=~leaning Owm CAN’T LATCH DOOR. Check the step by step di-

rectionsfor latchingdoor: (a) Did you pushand hold in latch release while moving latch? (b) ‘I’urn Oven Set knob to CLEAN. Glowing Lock

Light after knob is turned showsoven is too hot from previous oven use and door won’t latch. Open door wide so oven can cool, then latch can be moved. (c) Be sure the door shield is in up position and is firmly in place. (d) Oven Set

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

ODOR, SOUNDS. Check More lnfornzationon the Self-Cleaning(hen, Care Section,

OVEN DOESN’T CLEAN,

be certain ALL operations were done correctly

for startingthe cleaningcycle. Cleanlightshould come on.

Possible causes of the problem: (a) Failure to

set proper AutomaticTimer dial. The STOP dial

must be

on range clock. (b} The STOP dial was not ad-

anced for long enoughtime. (c)A thickpile of pilloverwhencleanedleavesa heavy layer of ash

inspotswhichcould haveinsulatedthe area from

furtherheat.Seepage27concerningash. (d) Both

OVEN SET and OVEN TEMP must be at

CLEAN setting.

directions were followed correctly.

If lights on range are working

Check the directions to

set and advanced beyond the time noted

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

WhenYk$iyjegftheKikvlnf

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.

Range House Fuse The difficulty might also be in the main distri-

bution panel of’ your house by a blown oven circuit fuse. a tritmed 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 ELECTRICAL CIRCUITS. Apartment tenants and condominium owners shouldrequesttheirbuildingmanagementto per-

form this check before calling for service.

If after replacing the oven circuit fuse or resetting the circuit breaker, the fuse blows or circuit breaker trips open again, call your serviceman.

WHEN YOU 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 name plate. To locate name plate open oven door and look on frame aboveoven.Model and serial numbersare also on the Purchase Record Card which came with your oven. If desired, copy the numbers from card &fore sendingit in.

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GE JHP98G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual