GE JMP26 Owner's Manual
Howto getthe bestfrom
Energy-savingtips
Surfacecooking
Ovencooking
Self-cleaningoven
Continuous-cleaning oven p28
Questions.
Use the ProblemSolver p35
' 9
p4
p6
p15
p26
UseandCare
instructions
GENERAL ELECTRIC
Before Using Your Range ....... 2
Safety Instructions .......... 3,4
Energy-Saving Tips ........... 5
Installing the Range ........... 5
LevelingtheRange .......... 5
Surface Cooking ............. 6
HomeCanningTips ......... 7
Surface Cooking Guide ...... 8,9
The3-inq Unit ........... 10, 13
Griddle ................. 10, 13
Automatic Surface Unit ....... 11
Automatic Surface Unit Guide ..12
Automatic Timerand Clock .... 14
UsingYourOven ............ 15
Baking .................... 16
Baking Guide ............... 17
Roasting ................... 18
Meat Thermometer .......... 19
Roasting Guide .............. 20
Broiling .....................
Broiling with
Meat Thermometer ....... 22
Broiling Guide .............. 23
Rotisserie .................. 24
Rotisserie Time and
Temperature Guide ........ 25
Operating the
Self-CleaningOven ..... 26,27
Contilmous-Cleaning
Oven Care ................ 28
CareandCleaning ......... 29-31
Cleaning Guide .......... 32,33
IfYouNeedService ....... 33
Exhaust System ............. 34
TheProblem Solver ........ 35
Warranty ........... Back Cover
Beforeusingyourrange,
readthis bookcarefully.
Itisintendedtohelpyouoperate and
maintainyournewrangeproperly.
Keepithandyforanswerstoyour
questions.
Ifyoudon'tunderstandsomething
orneedmorehelp, write (include
yom_honenumber):
Consumer Affairs
General ElectricCompany
AppliancePark
Louisville, KY40225
Write down the model
and serial numbers.
You'll find them on a label located
on the front of the range behind the
oven door.
These nulnbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
SerialNumber
Use these lmmbers in any
correspondence or service calls
concerning your range.
If you received
a damaged range...
Immediately eomact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 35. It lists minor causes of
operating problems that you can
correct yourself.
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should be
followed, including the following:
• Use this appliance only for its
intended use as described in this
manual.
• Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
• Don't attempt to repair or
replace any part of your range
unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
.Before performing any service,
DISCONNECF THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
_USE OR SWITCHING OFF
t'HE CIRCUIT BREAKER.
•Do not leave children alone--
Children should not be left alone
or unattended in area where
appliance is in use. They should
never be allowed to sit or stand on
any part of the appliance.
,Don't allow anyone to climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, causing severe
personal injury.
• CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A RANGE--
CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMSCOULDBE SERIOUSLY
INJURED.
•Wear proper clothing. Loose
fitting or hanging garments should
never be worn while using the
appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
,,Use only dry potholders--
Moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders touch
hot heating elements. Do not use
a towel or other bulky cloth.
,Never use your appliance for
warming or heating the room.
• Storage in or on appliance--
Flammable materials should not
be stored in an oven or near
surface units.
• Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
• Do not let cooking grease
or other flammable materials
accumulate in the range or
near it.
• Do not use water on _rease
fires. Never pick up a naming
pan. Smother flaming pan on
surface unit by covering pan
completely with well fitting lid,
cookie sheet or fiat tray. Flaming
grease outside a pan can be put
out by covering with baking
soda or, if available, a multi-
purpose dry chemical or foam.
• DO NOT TOUCH HEATING
ELEMENTS OR INTERIOR
SURFACE OF OVEN. DO NOT
TOUCH SURFACE UNITS OR
AREAS NEAR SURFACE UNITS.
Surface units and oven heating
elements--also areas nearby--
may be hot enough to burn even
though they are dark in color.
During and alter use, do not
touch, or let clothing or other
flammable materials contact
surface units, areas nearby
surface units or any interior area
of oven until all of these areas
have had sufficient time to cool.
Potentially hot surfaces included
are:
--Around surface units: the
cooktop and areas facing the
cooktop.
--Around oven: ovenvent
openings and surfaces near the
openings, crevices around the
oven door, and the edges of the
door window.
• When cooking pork, follow
our directions exactly and always
cook the meat to at least 170°E
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and meat will be safe to eat.
(continuednextpag>
(continued)
Oven:
• Stand away from the range
when opening oven door. The
hot air or steam which escapes
can cause burns to hands, face
and/or eyes.
• Don't heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an iniury.
• Keep oven vent ducts
unobstructed.
• Keep oven free from grease
buildup.
• Place oven shelves in desired
position while oven is cool. If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
• Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a precaution
against burns from touching hot
surfaces of the door or oven walls.
• When using cooking or roasting
bags in the oven, follow the
manufacturer's directions.
• Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven:
,Do not clean door gasket. The
door gasket is essential for a good
seal. Care should be taken not to
rub, damage or move the gasket.
• Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
• Clean only parts listed in this
Use and Care Book.
• Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units:
• Use Proper Pan Size--This
appliance is equipped with one or
more surface units of different
size. Select utensils having fiat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil to
burner will also improveefficiency.
,Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
onfire.
• Be sure drip pans and vent ducts
are not covered and are in place.
Their absence during cooking
could damage range parts and
wiring.
• Don't use aluminum foil to
line drip pans or anywhere in the
oven except as described in this
book. Misuse could result in a
shock, fire hazard, or damage to
the range.
• Only certain types of glass,
glass/ceramic, ceramic, earthenware,
or other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See Section on "Surface
Cooking" for suggestions.)
• To minimize burns, ignition of
flammable materials, and
spillage; the handle of a container
should be positioned so that it is
turned toward the center of the
range without extending over
nearby surface units.
• Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
•Always turn surface unit to
OFF before removing utensil.
• Keep an eye on foods being
tried at HIGH or MEDIUM
HIGH heats.
•To avoid the possibility of a
burnorelectric shock,alwaysbe
certain that the controls for all
surfaceunits are at OFF position
and allcoils are cool before
attemptingto remove the unit.
.When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
• Foods for frying should be as
dry as possible. Frost on fi*ozen
foods or moisture on fiesh foods
can cause hot fat to bubble up and
over sides of pan.
•Use little fat for effective
shallow or deep-tat frying. Filling
the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats
will be used in fining, stir together
before heating, or as tats melt
slowly.
•Always heat fat slowly, and
watch as it heats,
• Use deep tat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
Unless it is a built-in off-the-floor
model, the range should be installed
on a sheet of plywood (or similar
material) as follows: When the
floor covering ends at the ft'ont of
the range, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
On models with bottom storage
&awer, leveling screws may be
located on the front two corners of
the base of the range or on all four
corners. Remove the bottom &awer
and you call level the range on
all uneven floor with the use of
a lmtdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift &awer if necessary to insert
easily. Let front of &awer down,
then push in to close.
Surface Cooking
• Use cookware of medium weight
alumilmm, with tight-fitting covers
and flat bottoms which completely
cover the heated portion of the
surface unit.
• Cook flesh vegetables with a
minimum amount of water in a
covered palL.
• Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
• Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water to boil, then turn
to OFF position to complete the
cooking.
• Use correct heat for cooking task:
HIGH to start cooking (if time
allows, do not use HIGH heat to
start).
MEDIUM HI quick browning.
MEDIUM slow frying.
LO_finish cooking most
quantities, simmer double boiler
heat, and special for small quantities.
• When boiling water for tea or
coffee, heat only tile amount
needed. It is not economical to boil
a container full of water for one or
two cups.
Oven Cooking
• Preheat oven only when
neeessm T. Most foods will cook
satisfactorily withom preheating. If
you find preheating is necessau,
watch tile indicator light, and put
food in tile oven promptly after the
light goes ore.
• Always mrn oven OFF before
removing food.
* During baking, avoid _equent
door openings. Keep door open as
short a time as possible when itis
opened.
• Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
• Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
See Surface Cooking Guide on pages 8-9.
'_bursurface units and controls are
designed to give you an infinite
choice of heat scttings for surface
u11itcook ing.
At both OFF aim HIGH positions,
there is a slight niche so control
"cl icks" at those positions; "click"
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In a quiet
kitchen, you may hear st ight
"'clicking" sounds during cooking,
indicating heat settings selected
are being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
Step 1:
Grasp control knob and push in.
Step 2:
Turn either cloclc_,ise or counter-
clockwise to desired heat setting.
HI Quick start for cooking;
bring water to boil.
MED Fast fry, pan broil; maintain
HI thst boil on large amount of
tbod.
MED Saute and brown; maintain
slow boil on large amount
of fi_od.
LOW Cook after starting at HIGH;
cook with little water in
covered pan.
WM Steam rice, cereal; maintain
serving temperature of most
_bods.
NOTE:
1. At HIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when ANY
heat on any sudhce unit is on.
_. May I can foods and preserves
on my surface units?
A. Yes, but only use utensils
designed for canning purposes. Check
the malmfacturer's instructions aim
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calmd _>
unit. Since canning generates large
anaounts of steam, be careful to
avoid burns flom steam or heat.
Canning should only be done on
surface units.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?
A. Utensils without flat surfaces
are not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my units even though
I have the knobs on the right
setting?
A. After turning surface unit oft"
and making sure it is cool, check to
make sure that your plug-in units
(on models so equipped) are securely
thstened into the surE:aceconnection.
Q. Why do my utensils tilt when I
place them on the surface unit?
A. Because the surface unit is
not llat. Make sure that the "feet"
on your Calrod q:'units are sitting
tightly in the range top indentation
aim the reflector ring is fiat on the
range surface.
Q. Why is the porcelain finish on
my containers coming off:'
A. If you set your Calrod +_unit
higher than required fl_r the
container material, and lea_ c it, the
finish may smoke, crack, pop. or
burn depending on the pot or pan.
Also, a too high heat lot long
periods, and small amounts of dry
food, may damage the finish.
Canning should be done on
cooktop only.
In surface cooking of foods other
than calming, the use of large-
diameter utensils (extending more
than 1-inch beyond edge of trim ring)
is not recommended. However,
when canning with water-bath or
pressure canner, large-diameter
utensils may be used. This is
because boiling water temperatures
(even under pressure) are not
harmflfl to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures and all types of
frying cook at temperatures nmch
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces SUlTounding
.ating units.
1. Bring water to boil on HIGH
heat, then after boiling has begun.
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit. )
2. Be sure canner fits over center
of surface unit. If your range does
not allow calmer to be centered on
surface unit, use smal let+diameter
containers for good calming results.
3. Flat-bottomed calmers give best
calming results. Be sure bottom of
canner is flat or sl ight indentation
fits slmgly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT WRONG
4. When canning, use recipes front
reputable sources. Reliable recipes
are aw_ilable from the manufacturer
of your canner: manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service.
5. Remember, in following the
recipes, that calming is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from stcam or heat.
NOTE: If your range is being
operated on low power (voltage).
canning may take longer than
expected, even though directions
have been careflflly followed. The
process may be improved by:
(1) using a pressure canner, and
(2) for fastest heating of large
water quantities, begin with
HOT tap water.
1.Usemedium-orheavy-weight
cookware.Alunmmmcookware
conductsheatfasterthanother
metals.Castironandcoatedcast
ironcookwareisslowtoabsorb
heat,butgenerallycooksevenlyat
LOW or MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.
Use non-stick or coated metal
cookware. Flat ground Pyroceram ®
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available for that.puqgose.
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
"crazing" (fine hairline cracks) on
porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.
Food
Cereal
Cornmeal, grlls,
oatmeal
Cocoa Uncovered HI. Stir together wa_er or
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
\Ieats, Poultry
Braised: Pot roasts of
)ee£ lamb or veal
,ork steaks and
:hops
Pan-flied: Tender
:hops; thin steaks up
o 3/4-inch: minute
_teaks; hamburgers
E'ranks and sausage;
thin fish fillets
Cookware to Start Cooking Cooking Comments
Covered
Saucepan
Saucepan milk, cocoa ingredients
Percolator HI. At first perk, switch LOW to maintain gentle but Percolate g to 10 minutes ii_i
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting Setting to Complete
HI. In covered pan bring
wa_er to boil bet\)re adding
cereal.
Bring lust to a boil.
heat to LOW steady perk 8 cups. less liar ll,v.er cups_
HI Cover eggs with COOI
water. Cover pan. cook
umil steaming.
MED HI. Melt butter, add
eggs and coxer skillet,
HI. Mch butter
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden lr_ color-
HI. In covered pan bring
fruit and water to boll.
HI Melt fat, then add meat.
Switch to MED HI to
brown meat. Add water or
other Iiquid.
HI. Preheat skillet, then
grease lightly
LOW or WM, then add cereal.
Finish thning according
to package directions
MED. to cook 1 or 2 minutes
to completely blend ingredients
LOW. Cook only 3to 4
minutes for soft cooked:
15 minutes for- hard cooked
Continue cooking at MED HI
until whites are just set, about
3 to 5 more minutes
LOW, then add eggs. When
botloms oF eggs have just set,
carefiflly turn over to cook
other side.
LOW. Carefiflly add eggs.
Cook uncovered about 5
minutes at MED HI.
MED Add egg mixture
Cook, stirring to desired
doneness.
LOW. Stir occasionally and
check for sticking,
LOW. Simmer until ±\_rk
tender
MED HI or MED Brown and
cook to desired doneness,
turning over as needed.
Cereals bubble and expand as
they cook: use large enough
saucepan to prevent boilovei-.
Milk boils over rapidly. Watch as
boil ing point approaches.
If you do not cover skillel.bastc
eggs with l:at to cook Iopsevenly
Remove cooked eggs w ith stottcd
spoon or pancake turner.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes When set, lokl
in hal£
Fresh fruit: Use 1/4 to 1/2cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fiuit has been presoaked If not
allow more cookingtlltle.
Meat can be seasoned and flomed
before it is browned, if desired.
Liquid variations l_r flavor could
be wine fluit or tomato juice or
meat broth.
Timing: Steaks 1 to 2-inches: I to
2 hours Beef Stew: 2 to 3 hours
Pot Roast: 2 _'.,to4 hours.
Pan flying is best for thin steaks
and chops. If rare is desired pre-
heat skillet befi)re adding meat
:I.Deep Fat Frying. Do not overfill
Kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep range and hood clean tTom
accumulated grease.
RIGHT
WRONG
OVER l"
Food
Fried Chicken
Cookware
Covered
Skillet
Directions and Setting
to Start Cooking
HI. Melt fi_t. Switch to MED
HI to brown ehk:kc_
Setting to Compleie
Cooking
LOVL ('_rveT skillet and
cookunlt I rondel.
UilcO\er ]list ['ev_ llllntltc%
(_lllllll/tqli_
I.or crisp dry chicken, o_er onl}
allcr s_ itching Io I,OW lbi It)
I)liIItltO'_ 1_ I1COVt'l alk] _OOtM {/IHlil/ff
occasionally 10to 2t) iilh/ute_
Pan bloiied bacon
Uncovered
Skillet
HI. In cold skilM_ arrange
bacotl slices> Cookjtlst
MID HI. Cook,lurnmg
_er it\needed
*\ ]}lOFt" attelltiOll-Ilc¢ lllclhod
iS I0 Si;tll alld cook lit MEI;'
unlil starting Io _lzzle
Sauteed: Less teMer
thin steaks (cMck,
C(wered
Skillet
HI. Moll Cat. Switch t_ MED
to brown slow 1_
LO+' (?o_crandc_&
nnt Itender,
Meat ma) bc breaded or
l_l_lrt l)ated i n _;ltlC_ he!_te t [ \ i fig
round, etc ); liver:
thick or whole fish
Smnnered or stewed
meat; chicken; corned
beef: smoked polk:
stewing beef: tongue;
etc
Melting chocolate, WM. AIk_ 10 tolSiNfltllJ.,Mo \\hell ltlclliilglllar<,)llEt IoK. il,l<l
butter, marshmallows ineIt through. Stir t(_s!/looth, ilti Ih _' _aicr
Covelcd
Dutch Oven.
Kettle or
Large
Saucepan
Small
Covered
HI. Cowr meat _,_,lib water
alld <'owr pan or kcule
C_()k until ,;le_illtlng.
LOW. Cook until tbrk
iendei, (Y;atel should
slowl> boil) V_r very lar?c
loads, medium heat ma>
be needed
Add sah or ethel beaSOllillg
beiblc cooking il ll/C:ll his IlO!
heel! ',li_Okcd t_l _)ltlel_ ihc
t'tlrcd
Saucepan.
Use small
surface unit
Pancakesor Skillet or MEDH l. HeatskiNetSto Cook2 lo _lnln_ileqwrsidc Hlick hater take_ slighlt} hmgcl
French toast Griddle 10 minutes Grea_,e lightly lira: "ltlln o\el pallc:akc, \t holt
btibbles rise Io sUl lilcC
l_asta
Noodles or spaghetti
Covered
Large kettle
or Pot
HI.I,_ covered kettle, biing
salted waler ioa boil. tingly cr
alld add pasta slowly so
boiling does not stop.
M ED HI. Cook clncovelcd
um i I ten@r F ( _r 1 ulge
al/lOLI I][S. HI 11/_1} be
needed !_kcep waic r at
Use large enoLl7h keltic t_
provelit bl)ito_.el Pasla tli/tlbto_
/il ",iZt.' vv hot! c:o(Iked
rdlmg boihhrnugt>ut
c'nttre cooking t lille
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozell
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
HI. Heat until filst iigglc i
heard.
HI. Brinu lUSt to boil
HI. Measme 1/21o tinch
walerm saucepan Add
salt md prepared vegetable,
In covered saucepan bring
to boil
HI. Measure water and :_alt
as above. Add frozen block
ME[) HI ti)r leeds cooking
Ill minutes or less MEI) tbr
Ibods o_<er l0 Illltltlles
LOW. Ib finish cooking
_MED. Cook[pouild 10
lo _,0 or i1)tlrt, l/ll[l(llCS.
depelldiilg oil K'lldcIlle_,>
of vegetable
LOW. Co!>kaccordingto
time elipackage
Cooker shotllc[ }iggle 2to 3 tl!llcs
per Illl[lU[e.
Stir hcquClltt}io t)lc'_en[
<ic kin<-,.
[IlltJO\Clt:d pil!l I'Cqtlllc'h lilt)If
bdlter arid Iol)_cr llllte
Break tip or stis as nccdcd _dfilc
co_k ing.
of vegetable. In covered
saucepan bring t(_boil,
Sauteed: Onions;
green peppers:
mushrooms; celery: etc
Rice and Grits
Uncovered
Skillet
Covered
Saucepan
HI. In skillet mell lat.
HI. gring sahed waler to a
boil
MED. Add _cgetable
Cook until desired
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The 3-in-1 Tilt-Lock surthce heating
unit offers the convenience of three
units in one. The unit may be used
as a 4-inch, &inch or 8-inch unit,
to accommodate different sizes of
utensils.
Push or turn the size selector
switch, next to the surface unit
controls, to 8 _'6" or 41' Then turn
surface unit control to desired heat
setting. Match unit size selection to
size of utensil as follows.
LARGE 8-inch unit. Select 8"
size when using large utensils that
completely cover the unit (3-quart
to 6-quart saucepans or 8 to 10-inch
skillet). Select desired heat setting.
(on models so equipped)
MEDIUM--6-inch unit. Select
6" size when using medium-sized
cooking utensils that do not
completely cover the unit (2 to
2 _/2-quart saucepans or 6 to 7-inch
skillets). Select desired heat setting.
SMALL 4-inch unit. Select 4"
size when using small cooking
utensils about 4 inches in diameter
(as a l-quart saucepan). Select
desired heat setting.
• Use flat-bottomed, medium-
weight aluminum mensils, in
relation to size of unit in use. Use
tight-fitting lids with foods which
require a cover; loose lids or no
cover lengthen cooking time.
Wm-oed, concave or convex-
bottomed pans are not recommended.
• Use MINUTE TIMER to time
TOTAL cooking. Include time
usually required to bring food to
boil, switching heats, etc. Do not
judge cooking time by visible
steaming only. Food will cook in
covered utensils even though no
steam may be apparent during the
cooking process.
Your griddle has an easy-clean,
nonstick cooking surface. Avoid
using utensils with sharp or rough
points or edges. Do not cut foods
on the griddle. If preferred, foods
may be cooked without greasing
griddle. Use as follows:
1. Place griddle on 3-in-1 Unit;
move it back and forth until it falls
into place over unit. The griddle is
designed for easy positioning; it
nmst be correctly placed to work
properly.
2. Push or turn surface unit
selector to GRIDDLE.
3. Turn surface control knob to
desired heat setting.
4. When cooking is finished, turn
surface control knob to OFF.
10
5. Let griddle cool on range, or
protect hands with heavy, dry pot
holders before handling. To clean,
see Cleaning Guide, page 33.
To avoid marring nonstick finish,
store griddle upright, or store flat,
but with no other pans or utensils
on top of the griddle.
The automatic surface unit controls
the temperature Of your coolc_vare
to give the same t3pe of automatic
cooking that you may have
experienced with a well-controlled
electric skillet or saucepan.
The spring-mounted sensor,
located in the center of the surface
unit, measures and controls the
heat to the pan on the unit.
(on models so equipped)
1. Set pan on unit. Use a cover
on cookware when suggested on
Automatic Unit Cooking Guide
on next page.
2. Turn Automatic Unit Selector
knob to select unit size. The unit
may be used as an g-inch, 6-inch or
4-inch unit to accommodate large,
medium-sized or small cookware.
Match unit size selection to size
of cookware as shown on page 10.
3. Select heat setting as
recommended on the Automatic
Unit Cooking Guide. (Settings were
chosen using medium-weight
aluminmn pans. )
* For cooking with liquids, use
settings anywhere in the area
marked HI, MED, LOW BOIL,
SIM or setting in between to obtain
desired rate of cooking.
eFor frying operations use settings
anywhere in area numbered 200
to 500.
e For warming operations use
settings marked 200 and the line
just below 200.
eUse flat-bottomed, medium-weight
alumilmm cookware, in relation to
size of unit in use. Use tight-fitting
lids with foods which require a
cover; loose lids or no cover
lengthen cooking time. Warped,
concave or convex-bottomed paus
may not touch sensor in center of
Automatic Unit; if not, sensor
calmot control heat supplied to pan.
eUse amount of water suggested
OllAutomatic Unit Guide; if more is
used, higher heat setting aud longer
cooking time may be required.
• Cookware of other materials
may require different heat settings
aiM/or cooking time.
eUse a milmte timer to time
TOTAL cooking. Include time
usually required to bring food to
boil, switching heats, etc. Do not
judge cooking time by visible
steaming only. Food will cook in
covered cookware even though no
steam may be apparent during the
cooking process.
4. When cooking is finished, turn
Automatic Unit control dial to OFF.