GE RH960G Use and Care Manual

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Page 1

Howtoget the best ~rom

UseandCareof

rjpodelRI1960G#~- ~~”~~ Energy-savingtips Featuresof

yourCookingCenter Howto usethemicrowave

AUTOROASTfeature

Howto usethemicrowave QUICKSETfeature ‘

Howto operatethe self-cleaningoven

Savetimeandmoney. Beforeyourequestservice,

p14

p16

p22

usetheProblemSolver

——

The GE AnswerCent#

800.626.2000

?llm.

p3Q

Page 2

PRECAUTIONS

Read this book carefully.

Itwill help you operate and maintain your new Cooking Center properly.

Keep it handy for answersto your questions.

If you don’t understand something or need more help. . . Call, toll free:

The GE AnswerCenter’”

800.626.2000 consumer information service

or write: (include your phone

number); Consumer Affairs Hotpoint Appliance Park Louisville, KY 40225

Write down the model and

serial numbers.

You’llfind them on a label inside the upper oven on the left side.

These numbers are also on the Consumer Product Ownership Registration Card that came with your Cooking Center. Before sending in this card, pleasewrite these numbers here:

Model No.

Be sure your oven is registered.

Itis important that we, the manufacturer, know the location of your Cooking Center should a need occur for adjustments.

Yoursupplier is responsible for registering you as the owner.

Pleasecheck with your supplier to be sure he has done so; also send in your Consumer Product Ownership Registration Card. If you move, or if you are not the original purchaser pleasewrite to us, stating model and serial numbers. This

appliancemustbe registered. Pleasebe certainthatit is.

Write to: Hotpoint

Range Product Service Appliance Park Louisville, KY 40225

[f you received a damaged

oven. . .

immediately contact the dealer (or builder) that sold you the Cooking

Center.

Save time and money.

Beforeyourequestservice,check the ProblemSolveron page 30. It

lists minor causes of operating problems that you can correct yourself.

AVOiD

POSSIBLE

EXPOSURETO EXCESSIVE

MICROWAVE

ENERGY

(a) Do NotAttemptto operate this

oven with the door open since open

door operation can result in harmful

exposure to microwave energy. It is

important not to defeat or tamper

with the safety interlocks. (b) Do NotPlaceany object between

the oven front face and the door or allow soil or cleaner residue to

accumulate on sealing surfaces.

damaged. It is particularly important

that the oven door close properly

and that there is no damage to the (1) door (bent) m (2) hinges and latches (broken or

loosened) (3) door sealsand sealing surfaces. (d) The OvenShouldnot be

adjusted or repaired by anyone except properly qualified service personnel.

Serial No.

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

Optional Accessories

Available at extra-cost from your Hotpoint supplier.

JV387 Vented Hood

Features2-level venting that helps eliminate cooking vapors and odors.

Charcoal Filter Kit

0(7’9 Add for non-vented installation.

The electric output of this microwave oven is 625Watts.

Page 3

Microwave Oven

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

Features of Your Oven .. .. . .. ...8

Touch Control Panel . .. . ... .. ...9

Time Cook . .. . .. ... .. .. ... ... ..l O

Defrost ... .. .. ... ... .. .. ... .. ...ll

Temperature Cook ... .. ... .. ...l2

Hold/Timer . .. . ... .. .. .. . ... .. ..l3

Automatic Roasting &

Chart .. .. . . ... ... .. .. ... .. 14,15

QUICK SET Control &

Chart . .. . .. ... ... .. .. ... ..16. l7

Range Top

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

Howto Use. .. . .. ... .. .. ... .. ...l9

Cooking Chart . ... .. .. .....24.25

Conventional Oven

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

Features’. ... ... . ... .. ... ... .. .. ..8

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

Oven Light . .. . ... .. .. .. . ... . ...2O

Oven Shelves . .. . ... . .. ... .. ...2O

Minute Timer, Clock,

Automatic Oven Timer .. . . ... 20

Baking ... . .. .. ... .. . . ... .. .. ...20

Broiling .. .. . ... ... .. .. ... .. .. .. 21

Roasting .. .. . ... ... . .. . .. .. ....21

Baking Chart . ... ... . ... .. . . ....26

Broiling Chart .. ... .. .. . ... . ....27

Roasting Chart . .. . .. .. . ... .. . ..28

s Make sure all utensiis used in your microwave oven areiabeled “suitablef ormicrowaving”. Check yourCookbookfor specific test to determine ’’microwave-safe” utensils.

@ Paper towels, waxpaper, and

plasticwrap can beused tocover dishes in orderto retain moisture and prevent spattering.

e Some microwaved foods

require stirring, rotating, or rear-

ranging. Check your Cookbook for specific instructions.

@Some foods such as unshelled eggs and hot dogs must be

pierced to allow steam to escape during cooking.

A&a&.

—

Care of Your Cooking Center

Self-Clean Operation . . ....22.23

Cleaning Chart (All Parts) . . . . . 29

Care of Microwave Oven&

Temperature Probe . . . . . . . . . 32

Oven Vent Duct . . . . . . . . . . . . . . 33

Lamp Replacement . . . . . . . . . . . 33

Oven Thermostat

Adjustment . . . . . . . . . . . . . ...33

Care of Surface Units . . . . . . . . . 34

Removable Oven Door . . . . . . . . 34

General Before Using Your

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

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

Model &SerialNumber

Location .. ... ... .. . .. . .. .. .. .. 8

The Problem Solver .. .. . .. . 30,31

Consumer Services .. .. .. .. ....35

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

Page 4

IMPORTANTSAFETYINSTRUCTIONS

Readall instructionsbeforeusingthisappliance.

When using electrical appliances

basic safety precautions should be followed, including the

following:

WARNING—TO reduce the risk of burns, electric injury to persons or exposure to excessive microwave

shock, fire,

energy:

e Use this appliance only for its intended use as described in this manual.

e Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided installation instructions.

e This appliance must be connected to a grounded, metallic, permanent wiring system,or an equipment grounding conductor should be run with the circuit conductors and connected to the equipment grounding terminal or lead on the appliance.

This appliance should be ser-

viced only by qualified

service personnel. Contact nearest authorized service facility

examination, repair or

adjust ment.

e Before performing any

service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DlSTRl13U-

for

TION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

a Do not cover or block any

openings on the appliance. +BDo not use outdoors. e Do not operate this appliance

if it is not working properly, or if

has been damaged or dropped.

e As with any appliance, close supervision is necessarywhen used by children.

e Do not leavechildrenalone—

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.

e Don’tallowanyoneto climb, standor hang on the door, draweror rangetop.They could damagethe rangeand eventip it overcausingseverepersonal injury.

e CAUTION: DO NOT STORE

ITEMS OF INTEREST TO

CHILDREN IN CABINETS ABOVE A RANGE OR ON THE

BACKSPLASHOF A RANGE— CHILDREN CLIMBING ON THE

RANGE TO REACH ITEMS COULD BE SERIOUSLY

INJURED.

e 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 heat-

ing elements and may cause severeburns.

@IUseonly dry potholders—

moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating ele-

ments. Do not use a towel or other bulky cloth.

Never use yourappliancefor

warmingor heatingthe room.

e storageinoronAppliance—

Flammable materials should not be stored in an oven or near surface units.

Keep hood and greasefilters

cleanto maintain good venting

and to avoid greasefires.

e DO riot letcookinggreaseor

otherflammablematerialsaccumulatein the rangeor near it.

fires.Neverpickup a flaming pan.Smotherflamingpan on surfaceunit by coveringpan completelywithwellfittinglid, cookiesheetor flattray. Flaming greaseoutsidea pancan be put out by coveringwithbaking sodaor, ifavailable,a multipurposedry chemicalor foam.

e mentsor interiorsurfaceof

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 surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areasfacing the cooktop, oven vent opening

and surfaces near the openings,

and crevices around the oven

door.

Remembe~The inside surface

of the oven may be hot when the

door is opened.

e our directions exactly and always cook the meat to at least

170°. This assuresthat, in the

remote possibility that trichina

may be present in the meat, it will be killed and meat will be safeto eat.

DO not usewateron grease

DO not touchheatingele-

When cooking pork follow

Page 5

!Microwaweoven:

a Read and follow the specific

“PRECAUTIONS TO AVOID

POSSIBLE EXPOSURETO

XCESSIVE MICROWAVE NERGY” found on page 2.

@To reduce the risk of fire in

the oven cavity: —Do not overcook food. Care-

fully attend appliance if paper,

plastic, or other combustible materials are placed inside the oven to facilitate cooking.

—Remove wire twist-ties from paper or plastic bags before placing bag in oven.

—Do not use your microwave oven to dry newspapers.

—Papertowelsand napkins,wax paper.Recycled paper products

can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they also ignite.

—Do not pop popcorn in your microwaveoven unless in a

special microwave popcorn

ccessory or unless you use opcorn labeled for use in

microwave ovens.

—Do not operatethe ovenwhile emptyto avoiddamage to the

ovenand the danger of fire. If by

accident the oven should run empty a minute or two, no harm is done. However, try to avoid operating the oven empty atall times—it saves energy and prolongs life of the oven.

—If materials inside the oven should ignite, keep oven door closed, turn oven off, and dis: connect the power cord, or shut off power at the fuse or circuit breaker panel.

s Some products such as whole eggs and sealed con-

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

e See door surface cleaning

structions on page 32.

)

e Don’tdefrostfrozenbever-

agesin narrow necked bottles;

especially carbonated ones.

Evenif the container is opened, pressure can build up. This can

causethe container to burst,

resulting in injury. e Use metalonly as directedin

Cookbook.Metal strips as used

on meat roasts are helpful when

used as shown in Cookbook.

TV dinners may be cooked in

metal trays. However, when using metal in microwave oven,

keep metalat leastl-inch away from sidesof oven.

e Cooking utensi!smay

becomehot becauseof heat

transferred from the heated food. This is especially true if plastic wrap has been covering the top and handles of the

utensil. Potholders may be needed to handle the utensil.

Q Sometimes the ovenfloor

can becometoo hot to touch.

Be careful touching the floor

during and after.cooking.

s Do not useany thermometer

in food you are microwaving

unless that thermometer is

designed or recommended for

use in the microwave oven. e Removethe temperature

probefrom the ovenwhen not usingit to cook with. If you leave

the probe inside the oven without inserting it in food or liquid, and turn on microwave energy, it can create electrical arcing in the oven, and damage oven walls.

@ Boiling eggs (in and out of shell)is not recommendedfor microwave cooking. Pressure can build up inside egg yolk and may cause it to burst, resulting in injury.

s Foodswith unbrokenouter “skin”such as potatoes, hot dogs or sausages,tomatoes, apples, chicken livers and other giblets, and eggs (seeabove) should be pierced to allow steam to escape during cooking.

@ Avoidheatingbabyfood in glassjars, evenwithout their

lids; especially meat and egg mixtures.

e PlasticUtensils—Plastic utensils designed for microwave cooking are very useful, but should be used carefully. Even

microwave plastic may not be as tolerant of overcooking conditions as are glass or ceramic

materials and may soften or

char if subjected to short periods

of overcooking. In longer expo-

sures to overcooking, the food

and utensils could ignite. For

these reasons:1) Use micro-

wave plastics only “and use them” in strict compliance with the utensil manufacturer’s

recommendations. 2) Do not

subject empty utensils to micro-

waving. 3) Do not permit children

to use plastic utensils without

complete supervision.

@ “Boilable”cookingpouches

and tightlyclosedplasticbags

should be slit, pierced or vented

as directed’in Cookbook. If they

are not, plastic could burst dur-

ing or immediately after cooking, possibly resulting in injury. Also, plastic storage containers should be at leastpartially uncovered becausethey form a tight seal.

When cooking with containers

tightly ,coveredwith plastic wrap,

remove covering carefully and

direct steam away from hands

and face.

-e Useof the DOUBLE DUTYTM- shelfaccessory.To position shelf so that it is securely

“seated,” insert into the oven

cavity above shelf supports and

completely to the back oven

wall. Drop in?oplace so that the

recessed areas are over the shelf supports. To remove sheIf, lift shelf above supports and then

pull forward and out. Do not

place food on shelf unless it is securely “seated” on the supports. @When the shelf is not in use,

remove from the oven. @ ,Donot use a microwave

browning dish on shelf.

—-

(continued next Daue)

Page 6

IMPORTANTSAFEV INSTRUCTIONS

(continued) oven:

Standawayfromthe range

when openingovendoor.The hot air or steamwhichescapes can causeburnsto hands,face andlor eyes.

@ Don’t heatunopenedfood containersin the oven.Pressure could buildup andthecontainer could burstcausingan injury.

e Keep oven vent ducts

unobstructed.

e Keep oven free from grease

build up.

a+place

position while oven is cool. If

racks must be handled when

hot, do not let potholder contact

heating units in the oven.

s 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 roast-

ing bags in oven,follow the

manufacturer’s directions.

newspapers. If overheated, they can catch fire.

oven rack in desired

DO not use your oven to dry

Se!f”cleaningoven:

@ DOnot cleandoorgasket.

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 ovencleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

@ Clean only parts listed

Use and Care Book.

Beforeself-cleaningthe oven,

remove broiler pan and other utensils.

in this

Sutiacecookingunits:

@ UseProperPanSize—This

appliance is equipped with one or more surface units of different size.Select utensils having flat

bottoms large enough to cover the surface unit heating element. The useof 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

improve efficiency.

e Never leavesudace units

unattendedat highheatsettings.

Boilover causes smoking and

greasy spillovers that may catch

on fire.

@ Be

ducts are not covered and are in place. Their absence during cooking

linedrippans or anywhere in the oven except as described in this book. Misuse could result

glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top ser-

vice; others may break because

of the sudden change in temperature (See Section on “Sur-

face Cooking” for suggestions.)

flammable materials, and spillage;the handle of a container should be positioned so that it is turned toward the center of the

sure drip pans and vent

could damage range

parts and wiring. @ Don’t use

in a shock, fire hazard,or damage to the range.

e Only certain types of glass,

TO minimize burns, ignition of

range without extending over nearby surface units.

@ Don’t

removablesurfaceunits.Don’t putthem in a dishwasher.

aluminum foil to

immerse or soak

@ Always turn

OFF beforeremovingutensil. @ Keep an eye on foods being

fried at HIGH or MEDIUM HIGH

heats. @

burnor electricshock,always be certainthatthe controlsfor allsurfaceunitsare at OFF posi-

tionand allcoilsarecool before

attemptingto removethe unit.

e When flaming foodsunder

the hood,turn thefan off.The fan, if operating,mayspread theflame.

@ Foodsforfryingshouldbe as

dryas possible.Frost on frozen

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

e ‘~selittle fat for effective

shallow or deep-fat frying. Fill-

ing the pan too full of fat can cause spillovers when food is added.

@ If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.

watch as it heats.

@ Use deep fat thermometer whenever possible to prevent over-heating fat beyond the smoking point.

SAVETHESE

INSTRUCTIONS

surfaceunitto

TO avoidthe possibilityof a

Always heatfat slowly,and

Page 7

EnergySavingTips

@ Use proper power level as recommended and DO NOT

OVERCOOK.

a DOnot operate the oven while empty. If by accident the oven should run empty a minute or two,

no harm is done. However,try to avoid operating the oven empty at all times—savesenergy and also ensuresgood long term life of oven.

@ Usecooking utensils of medium weight aluminum, tight-fitting covers,and flat bottoms which completely cover the heated portion of the surface unit.

@ Cook fresh vegetableswith a minimum amount of water in a covered pan.

@ Watch foods when bringing them quickly to cooking temperatures at HIGH heat. When food

reachescooking 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.

@ Always turn surface unit OFF

before removing utensil.

@ Use correct heat for cooking task . . .

(if time allows, do not use HIGH

heatto start), medium high—quick

brownings, medium—slow frying,

low—finish cooking most quantities, simmer—double boiler heat, finish cooking, and special for small quantities.

@ When boiling water for tea or coffee, heat only the amount

needed. It is not economical to boil a container full of water for only one or two cups.

high heatsto start cooking

ovencooking

e Preheatthe oven only when necessary.Most foods will cook

satisfactorily without preheating,

If you find preheating is necessary,

keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

@ Always turn oven OFF before

removing food.

@ During baking, avoid frequent

door openings. Keepdoor open as

short a time as possible when it is

opened.

e Forself-cleaning oven, be sure

to wipe up excessspillage before

self-cleaning operation.

e Cook complete oven meals

instead of just one food item.

Potatoes, other vegetables,and

some dessertswill cook together

with a main-dish casserole,meat

loaf, chicken or roast. Choose

foods that cook at the same tem-

perature in approximately the same

time.

@ Use residual heat in oven when-

ever possible to finish cooking cas-

seroles, oven meals,etc. Also add

rolls or precooked dessertsto warm

oven, using residual heat to warm

them.

———

Page 8

FeaturesofYourCooking Center

MicrowaveOven

1. Door Handle. Pull to open door. Door

must be securely latched for oven to operate.

2. Inside Door Latches.

3. Window with Metal Shield. Allows cooking to be viewed while keeping microwaves confined in oven.

4. Light.

5. PlasticAntenna Cover. Protects the antenna which distributes microwave energy into the oven.

& Oven Vent.

7. Oven Floor.

8. MICROTHERMOMETER’Mtemperature probe.

!3.Receptacle for Temperature Probe.

10. DOIJBLE-DUTYTMshelf. Lets you micro-

wave several foods at once. (See Safety Instructions for special instructions.) When this shelf is not in use, please remove from the oven.

11.Readout Display and Touch Control Pads.

12. Cooking Charts. Quick refe:ence for

Codes for many frequently prepared foods.

13. Model and Serial Numbers—located

inside upper oven on left side.

———— ———— ——

conventional oven

14. Oven Set (Clean) Knob.

15. Oven “ON” Light.

16. Oven Temp (Clean) Knob.

17. Oven Cycling Light.

18. Automatic OvenTimer, Clock, Minute Timer.

19. Oven Timer (Clean) Dial.

20. Latch ReleaseButton.

21. Latch.

22. Self-Cleaning Oven Clean Light.

23. Lock Light.

24. Shelf Support.

25. Oven Shelves.

26. Oven Frame.

27. Door Gasket.

28. Window.

29. Door Liner.

30. Broiler Pan and Rack.

31. Oven iLightSwitch—Door.

32. Storage Drawer.

‘s9

Model Rf-1960G

surfaceunits

33. CALROD@plug-in surface units— Chrome-Plated Drip Pan/Rings or

separate Chrome-Plated Trim Rings

and Porcelain Drip Pans.

34. Master indicating Light for Surface Units.

35. Controlsfor Surface Units.

36. FluorescentLamp Switch.

37. Surface Light.

38. RemovableVent Duct for Lower Oven—

located under right rear unit.

39. Removable Metal Plates for Optional

Ventilating Hood Grease Filters.

Page 9

MicrowaveOvenTouchControlPanel

.--.=--.

—

i“

●

‘$3$

DISPLAY. Displays time of day, time or temperature during cooking functions (or power level when Power Level Pad is touched).

POWER LEVEL. Touch this pad before entering

another power level number if you want to change from automatic Power Level 10 (HIGH) for cooking or Power Level 3 (LOW) for defrosting.

START. After all selections are made, touch this pad to start oven.

CLEAR/OFF. When touched, it shuts off the

oven and erases all settings (except time of day).

l=lOLD/TIMER. This feature uses no microwave

energy while it functions as both a kitchen timer or as a holding period between defrost and time or temperature cooking. (See page 13.)

CLOCK. Touch this pad to enter time of day or

check time of day while microwaving. To set clock, first touch CLOCK pad and then ehter time of day. For example, if time is 1:30, touch

number pads 1, 3, and Oand 1:30 will appear in display. Retouch CLOCK pad. To reset or change time, simply repeat above process,

NUMBER PADS. Touch these pads to enter

cooking/defrosting time, time of day, temperature, Power Level, Auto Roast Code or QUICK SET digits.

QUICK SET CONTROL. Use this pad as a short-cut method for entering cooking time, and power level. (See page 16.)

AUTO ROAST. Insert Probe, touch this pad, and desired number pad for Code to temperature cook meat with automatic preset program.

(See page 14.)

10.

TIME COOK. Microwave for a preset amount of time using automatic Power Level 10 (or change

power level after entering cooking time. See page 10.)

11.

DEFROST. Gentle, generally uniform thawing at automatic Power Level 3 (or change power level after entering defrosting time. See page 11.)

12.

TEMP COOK. Use the temperature probe to cook by using a preset temperature. Oven shows temperature until preset temperature is reached and then turns off. (See page 12.)

Page 10

~1 MicrowaveOvenl~

CookingbyTime

~ @

The TIME COOK feature allows you to preset the cooking time.

The oven shuts off automatically. Power Level 10 is automatically set

for time cooking, but you may change this for more flexibility. See your Cookbook.

To become better acquainted with TIME COOK function, make a cup of coffee by following the steps

below.

I I

Step 1: Fill a cup 2/3 full of water and add 1 teaspoon of freeze dried coffee. Use a cup that has no metal decoration. Place cup in oven and close door.

Step 2: Touch TIME COOK. The display shows :0. Signal light above TIME COOK flashes. Power Level 10 is automatically set in oven, but does not appear in display.

Questions

andAnswers

Q. 1set my oven for the time called for in the recipe but at the end of the time allowed, my dish wasn’t done. What happened?

A. Since housespower varies due to time or location, many Time Cook recipes give YOUa time range to prevent overcooking. Set the oven for minimum time, test the food for doneness, and cook your dish a little longer, if necessary.

Step 3: Select your time. Touch

1,2 and O for a minute and 20 seconds. 1:20 and signal light above TIME COOK appear on display. If another Power Level is desired touch POWER LEVEL and the number, although Power Level 10

(HIGH) is preferred for this cup of coffee.

Q. I want to cook my dish on a Power Level other than HIGH, what

do I need to do? A. To change the Power Level,

touch the POWER LEVEL pad after

entering desired cooking time. Enter the desired number and then

touch START.

Q. Can I interrupt my Time Cook function to check the food?

A. Yes. To resume cooking, simply close the door and touch START. NOTE: Microwave power will not come on until you are ready. You must touch START for cooking to begin.

Step 4: Touch START. Time counting down shows on display.

Step 5: When time is up, oven sounds and oven, light, and fan shut off.

Q. I touched the number pads and selected my power level. When I touched START, however, my oven didn’t come on. Why not?

A. The TIME COOK pad must be touched before setting the number pads or else your oven will not begin cooking.

Q. I tried to change Power Level but the display changed back to cooking time. Why?

A. After touching Power Level pad

You only have 4 seconds to enter ~he number. Try setting controls

again.

Page 11

Howto useDefrost

EiEK

The Defrost setting is designed for even thawing necessary for large amounts of food and is one of the most important advantages of a microwave oven.

@ Power Level 3 is automatically

set for defrosting, but you may change this for more flexibility.

@ See your Cookbook for the

complete defrosting chart.

Defrosting Tips

Foods frozen in paper or plastic can be defrosted in the package,

@ For even defrosting, many foods need to be broken up or separated part of the way through the defrosting time.

#==----”

To become better acquainted with your Defrost function, defrost frozen pork chops by following the steps below.

Step 1: Place package of frozen chops in the oven and close door.

—

Step 2: Touch DEFROST, Display reads :0. Power Level 3 is automatically set in oven- but does not appear on readout. Signal Light above DEF. flashes.

Questions

andAnswers

Q. When I press START, I hear a

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

you know the oven is using a Power Level lower than HIGH.

Q. Can I Defrost small items in a hurry?

A. Yes, but they will need more frequent attention than usual. Raise the Power Level after entering the time by touching POWER LEVEL

and 7 or 10. Power Level 7 cuts the time about in %; Power Level 10 cuts the time to approximately %.

During either, rotate or stir food frequently.

~/ Step 4: Touch START. Time counts

down on display. When cycle is completed, the oven signals and automatically shuts off.

Step 5: Turn package over, close

door and repeat Steps 2, 3 and 4.

Step 6: When oven signals and shuts off, remove package and separate chops to finish defrosting.

Q. Can I open the door during DEFROST to check on the progress of my food?

A. Yes. You may open the door at

any time during microwaving. To resume defrosting, close the door and press START.

Q. Why don’t the defrosting times in the Cookbook seem right for my food?

A. Cookbook times are average.

Defrosting time can vary according to the temperature in your freezer. Set your oven for the time indicated in your Cookbook. If your food is still not completely thawed at the end of that time, re-set your oven and adjust the time accordingly.

II 1~

@Homemade dinners can be

frozen in shallow foil trays and

heated for later use. (Do not heat on metal shelf). Select foods

which microwave well.

o Pre-packaged frozen dinners can be defrosted and microwave cooked, but foil tray must be returned to box before cooking on metal shelf.

e Check your Cookbook for

other defrosting tips.

Q. Can I select a Power Level other

than automatic Power Level 3 for

defrosting?

A. Yes. Some smaller foods may be defrosted quicker on higher Power

Levels but for even, carefree defrosting, Power Level 3 is suggested. Check the chart in the Cookbook for specific times and

Power Levels.

F m;

r–

Page 12

~1 MicrowaveOvenI~

CookingbyTemperature

For many foods, internal temperature is the best

test of doneness.

Roasts or poultry are cooked to your preference when temperature cooking. Heating or reheating

foods accurately to a serving temperature you

desire is simple and easy.

TEMP COOK takes the guesswork out of cooking

because the oven shuts off automatically when the

food is done.

“’l-he Temperature Probe The temperature probe is a food thermometer that

gauges the internal temperature of your food; it must be used when using TEMP COOK or AUTO ROAST. Follow the directions for use and insertion on page 14.

SENSOR

HANDLE

HowtoTempCooka Rolld BeefRibRoasttoMdium

Step 1: Insert temperature probe as directed in Cookbook and attach probe securely in oven wall. Close the door.

Step 2: Touch TEMP COOK. The readout display shows Oand signal light above TEMP COOK flashes,

Step 3: Touch 1, 3, 0 or 130°.130 shows on display. Power Level 10 is automatically set in oven but. does not appear on readout.

Step 4:Touch POWER LEVEL pad. Touch 5 for MEDIUM power. P-5 shows on display and then display reverts back to set finished

temperature.

Step 5: Touch START. Display shows temperature of food counting up.

Step 6: When 130° is reached, the

oven will sound and automatically

shut off. Remove probe and food

from the oven.

Cxmking-rips

@ Use a lower power level setting; it will heat more evenly even

though requiring more.time.

@ Be sure frozen food has been completely defrosted before inserting probe. Probe may break off if used in frozen foods.

e Always insert probe into the center of meaty areas; take care not to touch the fat or the bone.

e Insert probe as horizontally as Possible into foods as directed in the recipes. Make sure the handle does not touch the food.

@ Use the clip to keep the probe in place while heating.

@ Cover foods as directed in Cookbook for moisture control and quick, even heating.

CABLE

CLIP

Questions

andAnswers

(2. Are there any foods I can’t

TEMP COOK? A. Yes. Delicate butter icings, ice cream, frozen whipped toppings, etc., soften rapidly at warm temperatures. Batters and doughs as well as frozen foods are also difficult to cook precisely with the probe. It is best to TIME COOK

these foods.

(2. After I followed the steps and touched START, a signal sounded and oven did not start. What is wrong?

A. If you set the temperature either below 80° or greater than 199° the oven will not start. To re-enter, touch CLEAR/OFF pad and begin steps again.

Q. Oven sounded and would not

start although I entered the temperature correctly. What is wrong?

A. If you have not securely seated the end of the probe into the receptacle in the oven wall, if you touch TEMP COOK and have forgotten to use the probe or if the actual food temperature is higher

1“2

than set temperature, oven will sound and not start.

Q. Can I leave my probe in the oven if it’s not inserted in the food?

A. No. If the probe is left inside the oven, touching the oven wall, and not inserted in food, you may damage the oven.

Q. How do 1know what temperature to set?

A. Your Cookbook contains sec-

tions on all types of foods showing the temperatures needed to cook the foods to different degrees of doneness. For reheating, refer to Reheating Charts in the front of the C~okbook for specific temperatures.

Page 13

Microwaveoven ~

Howto Usethe Hold/Timer

Your HOLD/TIMER, which operates without microwave energy, has three timing functions.

It operates as a Minute Timer, it

can be set to delay cooking or may

be used as a hold setting after defrosting. Hold/Timer can be set up to 99 minutes.

Step 1: Touch HOLD/TIMER pad. The display shows :0. Signal light above HOLD/TIMER flashes.

Step 2: Select tJ7eamount of time you desire. Touch the appropriate number pads. If, for example, you

are timing a three minute phone call, touch 3, 0, and O.The display shows 3:00.

Step 3: Touch START, The readout display shows the time as it counts down.

Step 4: When time is up, a signal

sounds and the timer turns off.

The HOLD/TIMER can also be

used to program “standing time”

between microwave cooking !unc-

tions. The time can range from one

second to 99 minutes and 99 seconds. A HOLD, or “standing” time may be found in some of your own recipes or Cookbook.

To set the oven to delay cooking up to 99 minutes follow Steps 1 and 2 to enter hold time, then set Time Cook and time, or Temp Cook and temperature desired before pressing START. When holding before temperature cooking, be sure probe is in food before pressing START.

Howto Defrost–Hold/Time–Time Cook

To help you become acquainted with the HOLD/TIMER feature as used with Time Cook or Temp Cook follow steps below to defrost a frozen casserole for 15 minutes, then hold 10 minutes and then cook 25 minutes. If using Temp Cook after Hold/Timer, be sure to insert probe correctly as shown on page 14.

Step 1:Remove casserole from the freezer and place in oven. Touch the DEFROST pad. The readout panel shows :0 and signal light above DEF. flashes.

Step 2: Touch 1, 5, 0 and O for defrosting time. 15:00 appears on display panel, (Defrosting is auto-

matically set on Power Level 3 but

can be changed by touching

POWER LEVEL pad and the new Power Level.)

Questions arm!

Q. What will happen if I acciden-

tally reverse the instructions? A. If you accidentally reverse the

sequence of programming instructions, your oven automatically rearranges your program, Defrosting always comes first, then hold, and then the cooking function.

Answers

Step 3: Set standing or hold time by touching HOLD/TIMER. :0 appearson display. Signal light above

HOLD/TIMER flashes.

Step 4: Touch 1, 0, 0 and Oto hold for ten miiiutes. 10:00 appears on display.

Q. I programmed my oven for a

specific defrosting time but it de-

frosted longer than necessary. What happened?

A. When instructions conflict, the oven carries out the last instruction. You may have set the oven to

Defrost for 4 minutes, Hold/Time for 2 minu?es,and then Defrost for 6 minutes. In this case, the oven would Defrost for 6 minutes and Hold/Time for 2 minutes.

Step 5: Touch the TIME COOK pad. This display shows :0 and signal light above TIME COOK? flashes. Step 6: Touch 2, 5, 0 and O for twenty-five minutes of cooking time. 25:00 appears on display.

Step7: Touch START. 15:00counting down shows on display. As each function is automatically performed oven display shows entered information and light above that function comes on. While cooking, you may touch appropriate pad to recall times you set.

Cl. Can I Defrost-Hold only on my oven?

A. Yes, for foods you don’t want to cook, like frozen fruit, frozen whipped topping, etc.—refer to

Cookbook.

NOTE: room temperature only as long as sa~e~Times will vary.

AllGw foods to remain at

Page 14

AutomaticRoasting

Auto Roast uses the temperature probe to cook to the desired serving temperature. Unlike Temp

Cook, which uses a single power level, Auto Roast is designed to use up to 3 power settings which automatically switch during roasting, for even and tender cooking results withfiut overcooking.

Preparing Roasts for Auto Roasting

Place tender beef roasts on trivet in

microwave safe dish. Insert probe horizontally into center meaty area not touching bone or fat. Cover with wax paper.

Poultry, pork or ham roasts need no trivet. Add % cup water to roast dish, cover with plastic wrap. (For

cooking bag method, see cook-

book.) Insert probe into center

meatyarea.

Just as in conventional roasting, only tender roasts should be Auto Roasted until specified internal temperatures are reached. Lesstender roasts should be microwaved by time, according to the Cookbook which comes with your oven, Complete information on preparing roasts for microwaving is in your Cookbook.

Place meat in oven with probe to the right. Insert cable end ‘of probe firmly into receptacle on oven wall.

HowfioAutoRoastBef to Mdium

1. Touch AUTO ROAST Pad. Cooking signal light

over Code flashes. Touch number pad 3. Touch START.

3,Oven monitors internal temperature, automatically switching to lower power as tneat’s temperature rises. This helps prevent toughening overcooking.

2. Light over Code shows on display. Readout dis-

plays internfdfood temperature.

After temperature is reached, oven signals and

then shuts off.

Page 15

AutoRoastChati

~ Use containers and coverings as directed at left. Place probe correctly in roast before cooking. ~ Recommended Codes are also shown on Auto Roast Chart on the control panel.

~ Beef tenderloin roast, because of its small size, should be turned over after 90° has been reached.

Beef

Tender Roast

Rare Medium

Well

Meatloaf

(loaf or round)

Pork

Loin Roast Precooked Ham

Poultry

Whole Chicken

(3 lb.)

Whole Turkey

(Up tO 12 Ibs.)

(Insert probe into meatiest area of inner thigh from below end and parallel to leg.)

Turkey Breast

(Insert probe horizontally into meatiest area.)

●Recommended standing time before serving.

2 3 4 4

5 5

125° 140° 170° 170° 15-20

170° 115°

190° 190°

170°

12-14 5-1o 14-16 17-18 30

18-20 20 17-19 5-1o

13-15 13-15 20

13-15

10-15

5-1o

Questions

andAnswers

Q. Are there any particular trivets that work better than others?

A. Yes,flat glass trivets such as lids or dish covers generally give more even cooking results than plastic

trivets. Also, ceramic ridge-

bottomed roasting dishes work

well. Plastic trivets require meat to

be turned over more frequently

because the grid design and legs allow the bottom of the meat to stay cooler as it cooks, than glass

trivets do.

Q. Why was my roast not fully cooked even though the tempera-

ture on the readout was correct

and Auto Roast completed? A. When cooking with Auto Roast,

the temperature probe must be inserted properly as fully descwibed in the Cookbook. Check to make sure the probe hasn’t slipped or changed position.

Q. Is it necessary to always cover foods during Auto Roast?

A. No, but a loose covering helps prevent spattering and hold moisture in food.

Page 16

~1 MicrowaveOven1~

HowtoUseQuickSet Control

The Quick Set control provides a short-cut method for entering time and the Power Level on your microwave oven. Cooking codes are only used for recipes which need little or no attention, and which require no change of power level during cooking.

Recipes which require additional ingredients, attention or change in power level during microwaving should be cooked in the usual manner. Also, recipes with cooking time of less than one minute or more than 99 minutes can not use Quick Set codes.

To understand the Quick Set control, it is important to know what the numbers mean and what the

sequence is. The first and second numbers, if setting a 3 digit Code, indicate the amount of time you desire; the last control entry number is always the

Power Level. For example, 125 means 12minutes at Power Level 5. NOTE: Your oven can only be pro-

grammed to 99 minutes when using the Quick Set control and the highest Power Level is 10 which is

represented by “O”. When setting a 2 digit Code entry, the first is time, the second is power level. For example, 50 means 5 minutes at Power Level 10.

QUICK SET CODE

2-Digit

ForExample:

On the following page is shown many frequently prepared foods and their codes. It’s easy, though, to make Quick Set codes for many other recipes. Just select one or two digits representing the length of cooking time desired, and a final digit for the Power Level required. The Codes given on the chart are for the minimum time needed, to avoid overcooking which can dry out food and make it tasteless and tough. If ycu feel that more cooking is needed, add additional time by changing the first digit of the Code. You cannot add seconds to the cycle time—Codes are for whole minutes only. If

your recipe calls for Power Level changes or different amounts of time needed between addition of ingredients, you may set one Code for the first part of the recipe, then after completion, set another Code for that period of time and Power Level.

Remember that Quick Set codes are for microwaving by time only. If you are microwaving by temperature, you must use the Temp Cook or Auto Roast function.

QUICK SET CODE

3-Digit

2 5

Time in

Minutes

Power Level

High (10)

Timein

Minutes

Power Level

HowtoSetQuickSetControl

Programming your oven for Quick Set control operation is easy. Follow the simple ste~s below.

~\ c~ \~ ~~~~ ~: Touch Quick Set. Signal iight above Code flashes.

~~~~ ~: Enter the proper code into Quick Set control.’ For example, a recipe calling for 12 minutes cooking time at Power Level 10 would be 120. 120 appears on

the display panel.

~~~~ ~: Touch START. Signal light above TIME COOK shows as well as time counting down on

display.

Med (5)

Page 17

Quick Set Guide

Detach and Tapeto inside Cabinet Door or Other Prominent Place

The Quick Set feature gives you an easy automatic way to accurately set microwave time for foods requiring only one power level and little attention during cooking. The Chart below shows frequently prepared foods and the suggested Quick Set Code to use with each. For specific information on stirring,

turning or rotating, check the Microwave Guide and

Appetizers (Warming)

Dip (Cream Cheese)

%cup 1 cup

Dips (Sour Cream)

%cup 23 1 cup

Pastry Bites (Reheating)

2 Servings 4 Servings

Breadsand Desserts

Apples

(2)

Bran Muffins

(5-6) 37

Brownies (Mix) 60

Cakes (Mix)

(16 cup fluted mold)

Cheese Bread, Yeast

(1 loaf) 105

Chocolate Chip Bars

Pudding Mix ( 3 oz. pkg.)

Beverages

Coffee, Soup

(1 cup) 10

Milk Based

(1 cup)

Frozen Foods(Defrost]

Note: Times given below are for entire defrost cycle. Usually food must be rotated, broken up or turned over while defrosting. Check Cookbook for specific information.

Cake, Whole Iced Chicken, Cut-Up

(2fi-3M Ibs.) Dessert Topping, Whipped Doughnuts or Pastries

(1 to 3) Fish Fillets

(1 lb.) Hamburgers

(2 Ibse)

Pie, Fruit Filling

(Whole)

Roast

(4-5 Ibs.)

Steak or Chops

(2 Ibs.)

25 45

43 10

110

143

23 13

123

283 103

Cookbook which comes with your microwave oven. Always use microwave-safe containers and microwave techniques as described in the Cookbook.

To set Quick Set for many other foods or recipes

refer to page 16 in the Codes given are for minimum time. Check and add time if necessary to complete cooking.

Meats/iMainDishes

Bacon

2 Slices 4 Slices

Chicken

8-10 pieces 2 pieces 4 pieces

Chuck Roast

(3 Ibs.)

Eggs, Baked

2 Eggs

Eggs, Scrambled

2 Eggs

Entrees, Frozen

OZ.

16OZ.

2 Ibs.

Fish Fillets

(1 lb,)

Franks (in bun)

2 4

Meat Loaf

(1%Ibs.)

Sausage (Raw)

4 Patties (%lb.) 4 Links

Swiss Steak

(2 Ibs.)

Frozen TV Dinner

(12 oz.)

Vegetables(Fresh)

Beans, Green

(1 lb.)

Broccoli

1/2 Ibs.)

(1M-1 Spears

cut Cauliflower, Head Corn on Cob

(4) Potatoes

(4)

Squash

(1 lb.)

Zucchini

(1 lb.)

Vegetables(Frozen)

OZ. pkg. 70

Use and Care Book. Quick Set

200

100 665

27 20 50

120

200

170

40 20

705

150

157 120 137

120 120 100 100

Page 18

“—~+~~~

—

SurfaceCooking

Your range top is designed to give you the flexibility

@@@>

of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking. It heats through the metal coils of four Calrod Runits thus giving the correct amount of energy for each setting you choose.

Howtoset‘thecontrols

You must push the knob in only

when it is set at OFF; this is to prevent you from turning the knob on accidentally. When the knob is in any other position, you can turn it

without pushing it in. You will feel it

pop out when you turn it to OFF.

step t: Push in control knob.

SPECIAL NOTE: You may find @ foods you boil on the surface units causing condensation to gather under the upper microwave oven.

This is especially true of foods IS

boiled with water or naturally high

in moisture. Steam condensation will not harm

your range. minimize condensation by:

However, you may

CookingTips~

The lowest setting is between OFF and WARM. At the HI setting, you will feel the knob lightly click into place.

In a quiet kitchen, you may hear slight “popping” sounds during cooking, indicating heat settings are being maintained.

Step 2: Turn the knob in either di-

rection to the heat setting you

want.

Covering pots and pans with lids, especially when cooking high moisture foods on the range top.

Selecting a surface unit at the front of the range for boiling foods,

ContainerTips

@Pots and pans should be flat on the bottom and match the size of the surface units. Large containers should be on large units and small ones on small units. @It is important that pans fit the units you are using. A pan that extends more than one inch beyond the edge of the trim ring may

reach temperatures that could eventually harm cooktop surfaces around units. @Center pots and pans on a surface unit which closely matches the bottom of the utensil in size. @Containers of various materials may require different heat settings and/or cooking time. Check the manufacturer’s instruction before using. @Special cooking equipment without flat bottoms, such as the orien-

tal wok, are not recommended and could shorten the life of the surface unit and/or range top since high heat temperatures are required in this type cooking.

ConcaveBol!om RoundedBottom

Right

Wrong

Right

NOTOVER 1,

I-!

@Keep range and ventilating hood

free from grease accumulation.

@When cooking is almost completed, use the retained heat to finish cooking. Turn the knob to OFF and leave the cooking utensil in place. When surface unit has cooled, remove the utensil and the cooked food.

@To prevent certain foods from foaming, add a tablespoon of cooking oil to the water before cooking. @Never leave food unattended when you are cooking at HI or MED Hi settings. Boilovers cause smoking and grease spillover may catch fire.

@When canning foods, be sure to check manufacturer’s instructions and recipes. Be sure canner is flat-

bottomed and fits securely over center of Calrod Runit. @Make sure Calrod Rplug-in unit is securely plugged in and seated on

ring/pan properly for even heating results.

Page 19

UsingYourConventionalOven

~ e

Your oven is designed to give you the best results in baking, broiling, and roasting when used as recommended. Before using your oven, look at the direc- Minute Timer tions for setting and-using all of the controls and timer.

Automatic Oven Timer,

ovenLight

Light comes on automatically’when door is opened or use switch on window door to tuln it on when door is closed.

OvenShelves

When the shelves are correctly placed on shelf sup-

ports they are designed with stop-locks to prevent them from coming out of the oven or tiiting when food is piaced on them. TO REMOVE, iift up rear of sheif and puii forward with stop-iocks aiong top of sheif support. TO REPLACE, insert sheif with stop-

iocks resting on sheif supports and push toward

rear of oven untii it faiis into correct position under sheif support.

HowtoSet YourRangeforBaking

(Also see Baking Chart, page 26.) -

Step 1: Place shelf on embossed

shelf support “B” or as indicated

on Baking Chart, page 26.

Step 2. After making sure that the oven door is ciosed, turn the Oven Set Knob to BAKE. Oven “On”

Light comes on and remains on as

iong as Oven Set Knob is on BAKE. Step 3: Turn Oven Temp Knob to

the temperature caiied for in recipe. Oven Cyciing Light comes on and remains on until preset oven

temperature is reached. it reap-

pears each time oven temperature

drops beiow preset temperature. Step 4: You may set your Minute

Timer tothedesirec! cooking time as indicated in your recipe. if your

cooking time is ionger than sixty

minutes, Minute Timer must be reset.

Most foods cook satisfactorily without preheating. if preheating is required, put your dish promptly in the range after Oven Cyciing Light goes out.

Step 5: Piace food inside the oven. Make sure at ieast 1“ of space is ieft between the cooking container and the oven wali for proper heat circulation. Close the oven door.

NOTE: Avoid opening your oven door frequently. This couid cause undesirable resuits in your baking. Oniy check foods at the minimum time of the recipe. Then cook ionger if necessary.

Step 6: When the BAKE cycie is

compiete, turn off heat. When

cooking food for the first time in your oven, usethetime on your rec-

ipe as a guide. Be sure foods are

done before removing from oven.

HowtosetYourRange km-rimeBake

Your Automatic Oven Timer controis your TIME BAKE feature. When you TiME BAKE, your range can be preset to start and stop

Oven Timer Controis are designed to automatically start and stop certain oven functions (TIME BAKE or CLEAN). Diais are timed by a special Clock with index marks (denoting numerais) and hands. (For location see page 8.) TO SET THiS CLOCK, push in the center knob of Minute Timer and turn the Clock hands to correct time, then iet knob out. TO SET MiNUTE TiMER, turn knob to desired minutes.

(Knob must be out to set Minute Timer.) Minute Timer wiii buzz when time has finished and must be turned off manualiy.

Use the Microwave Oven Ciock for easy reference to time of day.

automatically if you are not home. Step 1: Be sure the range Ciock

shows correct time of day since Clock controis the Oven Timers. Start dial pointer must indicate same time of day as on Clock. If you want the oven to turn on at a later time, set that time by pushing in knob on Start dial and turn pointer to time that you want oven to start. (There’s no need to set Start dial when starting time is the present time of day.)

Step 2: To determine Stop time, add the food’s cooking time to time set on Start diai. Push in knob on Stop diai and turn pointer to time oven is to turn off.

Step 3:Turn Oven Set Knob to TiME BAKE. Oven “On” Light comes on immediately even if the Start time is later.

Step 4: Turn Qven Temp Knob to temperature setting. Oven Cyciing Light comes on even though heat is not on in the oven if a iater start time is used. Your oven automaticaiiy turns on and off at the times you set.

Step 5: Remove food and turn Oven Set Knob to OFF.

Page 20

HowtoSetYourRangeforBroiling

(Also see Broiiing Chart, page 27.) Step 1: Place the meat on the

broiler rack in the broiler pan. Always use the rack so fat drips into the broiler pan.

Step 2: Position Oven Shelf as indi cated on Broiling Chart, page 27.

Step 3: Turn the Oven Set Knob

and Oven Temp Knob to BROIL. Both Oven Indicator LigWs come on.

Step 4: Leave oven door ajar

about 3 inches (except chicken, see below). The door will stay open itself yet the proper temperature will be maintained in the oven. During cooking, turn the food only once.

Step 5: Turn Oven Set Knob to OFF and serve food immediately.

Leave the pan outside the oven to cool during the meal for easy cleaning.

cookingTips

Foil may be used to line the broiler pan and rack. However, be sure to cut openings in the foil to correspond with the slits in the broiler rack so fat drips

into the pan below. For all weights of chicken, broil with door closed.

Placing food closer to the top of the oven increases smoking, spattering,

on the meat and the possibility

of food fat catching on fire. Ai-

ways keep rack 3-5 inches

from the broiling unit.

exterior browning

E-

How tosetYourRangefor’Roasting

(Aiso see Roasting Chart, page 28.)

Step 1: Check the weight of the

eat and place, fat side up, on the

rack in the broiler pan that came

with your range. This helps the

meat to baste itself.

Step 2: Position oven shelf on embossed shelf support “B” for small roasts (3-5 Ibs.) and position “A” for larger roasts. For very tall roasts, remove second oven shelf.

Step 3: Turn the Oven Temp Knob to 325°. (The exception is small

poultry which is roasted at 375°.)

Step 4: Close the oven door and

urn the O~en Set Knob to BAKE.

Oven “On” Light comes on and stays on until Oven Set Knob is turned to OFF. Oven Cycling Light comes on and remains on until temperature is reached.

Step 5: Place your meat inside the oven, making sure the pan is not touching the-oven walls or door.

Step 6: Turn off the heat when the roasting cycle is complete.

CookingTips

Be sure meat is cooked to your satisfaction. Most meats continue to cook slightly while

standing after being removed

from the oven. This should be taken into consideration when

determining your cooking time.

Always use a roasting pan that

fits the size of your meat. A

roast placed in a pan too small for its size will drip over the edge.

You may cook frozen meat roasts without thawing. However, you must allow more cooking time for large roasts, add 10-25 minutes per pound. For roasts under 5 pounds, add

10minutes per pound.

To slow down surface browning on turkeys, you can use a foil

“tent”. should be laid loosely over the poultry so the heat can circulate

under the foil. Most frozen poultry should be

thawed before cooking to ensure it is done evenly. Some,

however, can be cooked suc-

cessfully without thawing.

Check the packer’s label for

specific directions.

The tent-shaped foil

Page 21

Self-CleaningYourConventionalOven

If done properly, it will take only a few moments to start the self-cleaning cycle on your range. After settin~ your range to self-clean, a high heat temperature r;rnoves th; soil in the oven cavity, The dirt will then disappear by turning into an ash waste or evaporating into an odorless and colorless vapor. When the cycle is complete, allow your range to cool.

How tosetoven

cleaning

for

~~~~ ~: Remove all cookware

and food as well as heavy soil de-

posits from the oven. Clean spat-

ters orspiils around the oven door,

rectangular flanges, and gasket.

Then closethe door. (Oven shelves may be left in oven. Note: Shelves may become gray after several

cleanings.)

~~~~ ~: Push and hold Latch

Release Button while sliding the Latch to CLEAN.

—/ k\ \

Recommended Cleaning Time:

Moderate soil (thin spills and light spatter)-2 hours. Heavy soil (heavy greasy spills and spatter)-3 hours.

~~~~ ~: When Lock Light goes off, push and hold the Latch Re-

lease Button while sliding Latch to OPEN.

_=—.———.——

~~~~ ~: Turn Oven Set Knob and Oven Temp Knob clockwise to

CLEAN. The control will snap into final position when the CLEAN position is reached.

$~~~ o: Set the Automatic Oven Timer:

@ Push in knob on Stop (Clean)

Dial and turn to the time you

wish oven to stop cleaning. Add the number of hours needed for cleaning to the present time of day.

@ Cleaning Indicator Lights come

on when all steps are set properly.

you wish to clean at a later

@ If

time set Start Dial to that time.

NOTE: A slight odor may be detected especially during the first few cleanings. Do not be alarmed. This is normal during the selfcleaning cycle.

When cleaning temperature is reached, Lock Light comes on and door cannot be unlatched until Lock Light goes off.

STEP 6: Turn OvenSet Knobto OFF.

Page 22

Questions

andAnswers

Q. What should I do if excessive smoking occurs during cleaning?

A. This is caused by excessive

grease and you should switch the Oven Set Knob to OFF. Open windows and doors to rid room of

smoke, Allow the oven to cool for at least one hour before opening the door. Wipe up the excess

grease and reset the clean cycle.

Q. Why did the Lock Light come

on when I first set the oven for

CLEAN? A. Lock Light glowing indicates that oven is too hot. Turn Oven Set

Knob to OFF and open Oven Door to cool the internal cavity. After a short period of time, reset controls for cleaning.

Q. My oven shelves have become

gray after several cleanings. Is this

normal? A. Yes. After many cleanings, the shelves may lose some luster and discolor to a deep gray color.

(2. Why do I have ash left in my oven after cleaning?

A. Some types of soil will leave a

deposit which is ash. It can be removed with adamp sponge or cloth.

Q. Why is there still some black soil left after cleaning?

A. You did not time the oven to

clean long enough. This ‘deposit will be removed in later cleanings.

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

A. No. Your Automatic Oven Timer

uses the range clock to help start

and stop your self-cleaning cycle.

Page 23

SurfaceCookingChart

UtensilTips

1. Use medium or heavy-weight cooking containers. Aluminum containers conduct heat faster than other metals. Cast iron and coated cast iron containers are somewhat slower to absorb heat, but generally cook evenly at LOW or MEDIUM settings. 2. To conserve the most cooking energy, pans Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers. Flat ground pyroceram saucepans or

skillets coated on the bottom with aluminum generally cook evenly, Glass saucepans should be used with the heat-spreading trivets available for that purpose.

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

Food Container Cereal

Cornmeal, grits, oatmeal

Covered Saucepan

cocoa Uncovered

Saucepan

Percolator

Covered Saucepan

Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

coffee

Eggs Cooked in shell

Fried sunny-side-up Covered

Fried over easy Uncovered

Poached

Scrambled or omelets

Fruits

Meats, Poultry Braised: Pot roasts of

beef, lamb or veal;

pork steaks and

chops

Pan-fried: Tender chops; thin steaks

3/4-in.;minute

to steaks; hamburgers; franks; and sausage: thin fish fillets.

Directions and Setting to Start Cooking

HJ.in covered pan bring water to boil before adding cereal.

H1.Stir together water or milk, cocoa ingredients. Bring just to a boil.

H1.At first perk, switch heat to LOW.

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

MED H1.Melt butter, add eggs and cover skillet.

H1.Melt butter.

H1.In covered pan bring water to a boiL

H1.Heat butter until light golden in color.

Hi. In covered pan bring fruit and water to boil,

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

H1.Preheat skillet, then grease lightly.

Setting to Complete Cooking

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

directions.

MED, to cook 1 or 2 min.

to completely blend

ingredients. LOW to maintain gentle

but steady perk.

LOW. Cook only 3 to 4 min. for soft cooked; 15

min. for hard cooked.

Continue cooking at MED HI until whites are just-set, about 3 to 5 min.

LOW, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LOW. Carefully add eggs. Cook uncovered about 5

min. at MED H1.

MED. Add egg mixture. Cook, stirring to desired doneness.

LOW.Stir occasionally

and check for sticking.

LOW. Simmer until fork tender.

MED HI or MED. Brown

and cook to desired

doneness, turning over as

needed.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 min. for 8 cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook

tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

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

Fresh fruit: Use Mto

water per pound of fruit.

Dried fruit: Use water as

package directs. Time depends on whether fruit has been presoaked. If not, allow

more cooking time.

Meat can be seasoned and floured before it is browned, if desired.

Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-in.: 1 to

2 hrs. Beef Stew: 2 to 3 hrs.

Pot roast: 2VZto 4 hrs.

Pan frying is best for thin steaks and chops. If rare is

desired, preheat skillet before

adding meat.

1/2 cup

Page 24

than more one inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on the porcelain and discoloration ranging from blue to dark gray of the trim rings.

3. Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumu-

Iated grease.

WRONG

RIGHT

w—

)

{

“d NOT OVER 1“

Food

Fried Chicken

Pan broiled bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned

beef; smoked pork; stewing beef; tongue; etc.

Melting Chocohate,

butter,

mwshma!;ows

F%uwxkm$ or French toast

Pasta Noodles or spaghetti

F$ressmreCooking ‘ressure

VW#?tabkw

Fresh

Frozen

Sauteed: Onions; green peppers; mush-

rooms; celery; etc.

nice and Grits

—

Container

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small hvered saucepan. Jse small surface unit

Skillet or Sriddle

2overed

-arge Kettle ]r Pot

;ooker or ;anner

Jncovered laucepan

:overed ;aucepan

)ncovered ,kiilet

;overed

aucepan

Directions and Setting

to Start Cooking

Hi. Melt fat. Switch to MED HI to brown chicken.

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

H1.Melt fat. Switch to MED to brown slowly.

H1.Cover meat with water and cover pan or kettle. Cook until steaming.

WM. Allow 10 to 15 min. to melt through. Stir to smooth.

MED Hi, Heat skillet 8 to 10 min. Grease lightly.

H1.In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle is heard.

Hi. Bring just to boil.

-fI. Measure %to l-in. ~ater in saucepan. Add salt and prepared vege:able. In covered saucepan )ring to boil.

-fI. Measure water and salt M above. Add frozen block ]f vegetable. In covered ;aucepan bring to boil.

+1.In skillet melt fat.

+1.Bring salted water to a )oil.

Setting to Complete Cooking

LOW. Cover skillet and cook until tender. Uncover last few minutes.

MED H1.Cook, turning

over as needed.

LOW, Cover and cook until tender.

LOW. Cook until fork tender. (Water should slowly boil). For very large loads medium heat may be needed.

Cook 2 to 3 min. per side.

MED Ht. Cook uncovered until tender. For large amounts HI may be needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking 10 min. or less. MED for foods over 10 min.

LOW.To finish cooking.

MED. Cook l-lb. 10 to 30 more min., depending on tenderness of vegetable.

.OW. Cook according to !ime on package.

VIED.Add vegetable. ~ook until desired ten~erness is reached.

NM. Cover and cook ~ccording to time.

Comments

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

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

Meat may be breaded or marinated in sauce before frying.

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

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3

times per minute,

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time,

Break up or stir as needed while cooking.

Turn over or stir vegetable as necessary for even browning.

Triples in v’olume after cooking, Time at WM. Rice: 1 cup rice and 2 cups water—25 reins. Grits: 1 cup grits and 4 cups water—40 min.

Page 25

BakingChart

1. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishes generally give best results because they prevent overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

2. Dark or non-shiny finishes, also glass and pyroceram, generally absorb heat which may result in dry, crisp crusts. Reduce

shelf

Food

E3t%wd Biscuits (%-in. thick) Canned refrigerated biscuits take

Coffee cake Corn bread or muffins

Gingerbread Muffins

Popovers

Quick Loaf B~ead Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cx4kcm

(without shortening) Angel food Jelly roll

Sponge

cakes Bundt cakes

Cupcakes Fruit cakes Layer Layer, Chocolate Loaf

cookies Brownies Drop

Refrigerator Rolled or sliced

Container

Shiny Cookie Sheet Shiny Metal Pan with

Satin-finish bottom Cast Iron or Glass Shiny Metal Pan with Satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong of Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Metal or Glass Loaf or Tube Pan Shiny Metal Pan with Satin-finish bottom

Shiny Metal Pan with Satin-finish bottom Metal or GlassTbaf Pans

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

Position

B, C B, A B

A, B

B B

A, B A, B

B, A

A B A

A, B B

A, B B B B

B, C B,C

3, c 3, c

oven heat 25° if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for ‘ foods which ~ook longer than 30 o-r40 minutes. Fourfood-with

short cooking times, preheating gives best appearance and

crispness.

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

Owen Temp.

400°-4750 350°-4000

400°-450° 350°

400°-4250 375°

350°-3750 375°-4250

375°-4250 350°-3750

325” -375° 375°-4000

325°-3500

325°-3500 350°-3750

275°-3000 350°-3750 350°-3750 350°

325°-3500

350°-4000 400°-4250

375°-4000

Time, Min.

15-20 20-30 20-40

45-55 20-30

45-60 45-60

45-60 10-25

20-30

30-55

10-15

45-60

45-65 20-25

2-4hrs. 20-35 25-30 40-60

25-35

10-20

6-12 7-12

Comments

2-4 min. less time,

Preheat pan for crisp crust.

Decrease about 5 min. for muffin mix. Or bake at 450° for 25 min., then at 350° for 10-15 min.

Dark metal or glass give deepest browning. For thin rolls, Shelf B may be used. For thin rolls, Shelf B may be used.

Two piece pan is convenient. Line pan with waxed paper.

Paper liners produce more moist crusts. Use300° and Shelf B for small or ndividual cakes.

3ar cookies from mix use same :ime. Use Shelf C and increase :emp. 25-50° for more browning.

%wiils,

m$ww D@ss@rts Baked apples Custard

Puddings, Rice and

Custard

Pii@s

Frozen Meringue One crust

Two crust Pastry Shell

Mise@$#an@aus Baked potatoes Scalloped dishes Souffles

Glass or Metal Glass Custard Cups or Casserole (set in pan of hot water) Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

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

Set on Oven Shelf Glass or Metal Glass

4, B, C 3

4 3,A 4, B

3 3

+,B, C J, B, C 3

350°-4000 300°-3500

325°

400°-4250 325°-3500 400°-4250

400°-4250 450°

325°-4000 325°-3750

300°-3500

30-60 30-60

50-90

45-70

15-25

45-60 40-60 12-15

60-90 30-60 30-75

<educe temp. to 300° for large ;ustard, Cook bread or rice pudding ~ith custard base 80 to 90 minutes.

-arge pies use 400° and increase ime.

Toquickly brown meringue use {00° for8-10 rein, :ustard fillings require lower temp.,

onger time.

ncrease time for large amount or

;ize,

Page 26

BroilingChart

i. Always use broiler pan and rack that comes with your oven. It

is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. $?.Oven door should be ajar for most foods; there is a special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and loosing juices. %. If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only. -

Quantity

Food

Bacon

Ground Ekd,

Well done

Beef SWM3ks

Rare Medium

Well Done

Rare Medium

Well Done $21iaickfs?m

Emkery Prodwcts

Bread (Toast) or Toaster Pastries

English Muffins

LoEMfar03iiifs

(6 to 8-oz. each)

Fisih

H!&?imdices

,precooked) %wk chops

Nell Done

.Wwlbchops

dedium Yell Done

~edium Veil Done

Vierteu’s and similar Irecooked sausages, Iratwurst

and/or Thickness

%-lb. (about 8. thin slices

l-lb. (4 patties) %to 3/4-in.thick

1 inch thick (1-1’/2Ibs.)

1%-in. thick

(2-21/2tbs.)

1 whole (2 to 2%-lbs.),

split lengthwise

2-4slices

1 pkg. (2)

2-split 2-4

l-lb. fillets %to %-in. thick

l-in, thick

2 (1/2inch) 2 (l-in. thick) about 1 lb.

2 (1 inch) about 10-12 oz.

2 (1% inch) about 1 lb.

l-lb. pkg. (10)

Shelf Position

c 3’/2

c c

B 8

c c

5. When arranging food on pdn, do not let fatty edges hang over sides, which could soil oven with fat dripping,

43.Broiler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.

7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this chart 1%times per side.

8. If your range is connected to 208 Volts rare steaks may be broiled by preheating the broil heater and positioning the oven shelf one position higher.

First Side Time, Min.

15 25

1‘/2-2

3-4 13-16

10 10

6 1-2

Second Side Time, Min.

3% Arrange in single layer.

4-5

7 9 13

7-8 14-16

20-25

10-15

’12

(Do not turn over)

4-7

4-6 12-14

Commwu$s

Space evenly. Up to 8 patties take about same time.

Steaks less than l-in. cook through before browning. Pan frying is recommended.

Slash fat.

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

Space evenly. Place English muffins cut-side-up and brush with butter, if desired,

Cut through back of shell. Spread open. Brush with melted butter before and after half time.

Handle and turn very carefully. Brush with lemon butter before and

during cooking if desired. Preheat

broiler to increase browning. Increase times 5-10 min. per side

for IVz-in. thick or home cured.

Slash fat,

Slash fat.

If desired, split sausages in half lengthwise into 5 to 6-in. pieces,

Page 27

RoastingChati

———.——

1. Position oven shelf at B for small-size roasts (3 to 7 Ibs.) and

at A for larger roasts.

2. Place meat fat side up or poultry breast-side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat probe, for more accurate doneness. Control signals when food has reached set temperature. (Do not place probe in stuff ing.)

3. Remove fat and drippings as necessary. Baste as desired.

Type

Meat

Tendercuts: nb, high quallty

sirloln tip, rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin” Pork Ioln, rlb or shoulder* Ham, pre-cooked

Ham, raw

●For boneless rolled roasts over 6-in

C$ven

Temp.

325°

325° 325° 325°

325°

ck, add5to10n

Doneness

Rare: Medium: Well Done:

Well Done: Well Done:

ToWarm:

Well Done:

per lb. to times g

Poultry

Chicken or Duck Chicken pieces

Turkey

325° 375°

325°

Well Done: Well Done:

Well Done:

4. Standing time recommended for roasts is 10 to 20 min. to allow roast to firm up and make it easier to carve. It WIII rise about 5° to 10° Internal temperature; to compensate for temperature rise, If desired, remove roast from oven at 5° to 10° less than temperature on chart.

5. Frozen roasts can be conventionally roasted by adding 10 to 25 min. per pound more time then given in chart for refrigerated. (10 min. per lb. for roasts under 5-lbs.) Defrost poultry before roasting.

Approximate Roasting Time, in Minutes per Pound

3 to S-lbs. 24-30

30-35 22-25 35-45 .28-33

21-25 20-23 25-30 30-35 28-33

35-45 35-45

10 mlns. per lb. (any weight)

Under tO-lbs. 20-30

n above.

3 to 5=lbs.

35-40 35-40

10 to 15-lbs. 20-25

6 to 8-lbs.

18-22

24-28

30-40 30-40

10to 15-ibs.

17-20

Over 5-lbs. 30-35

Owerf 54bs.

15-20

Internal Temp.‘F

13(Y-14@’ 150°-160° 1700-185°

130°-140° 150°-16(Y’ 170°-185°

170’-180° 170°-18(Y’ 125°-130°

160°

185°~190° 185°-190°

In thigh:

185°-190°

—

Page 28

CleaninaChati

Note: Let range parts cool before cleaning.

PART MATERIALS 70 USE

Bake Unit and Broil Unit

Soap and Water

Broiler Pan& Rack

eSoap-Filled

ScouringPad

@PlasticScouring Pad

Control Knobs: RangeTopand Oven

Outside Glass Finish

Metal, including Chrome

and Trim Strips

Porcelain Enamel Surface*

Inside Oven Door*

Oven Gasket*

Oven Liner

Shelves

(See Self-Cleaning

Oven Directions

Calrod@Surface Unit Coils

Chrome-Plated Rings or Chrome Trim Rings

and Pans

Porcelain Drip Pans

‘Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should

be wiped up immediately, with care being taken to not touch any hot portion of the oven. When the surface is cool,

clean and rinse.

Side Trims

c Mild Soap and Water

o Soap andWater

@Soap and Water

@Paper Towel @Dry Cloth . Soap and Water

* Soap and Water

. Soap and Water

● Soap and Water

. Soap and Water @Stiff-Bristled Brush

e Soap-Filled

Scouring Pad (Non

Metallic)

. Soap and Water @Soap-Filled

Scouring Pad

o Plastic Scouring Pad

s Dishwasher

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: The bake unit is not hinged and cannot be lifted to clean the oven floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, COOIpan and rack slightly. (Do not let soiled pan and rack stand in oven to cool). Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over the rack. Let both stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler Danand rack mav also be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak, Dry and return controls to range making sure to match flat area on the knob and shaft.

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

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel,

If acids should spill on the range while it is hot, useadry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash with soap and water

when cooled and then rinse. Polish with a dry cloth.

On this oven, clean ONLY the door liner outside the gasket. The door is

automatically cleaned if the oven is in the self-cleaning cycle. If spillover

or spattering should occur in cooking function, wipe the door with soap

and water. DO NOT rub or damage gasket. Avoid getting soap and water

on the gasket or in the rectangular flanges on the door.

Avoid getting ANY cleaning materials on the gasket.

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly. For heavy soiling, use your self-cleaning cycle often.

Your shelves can be cleaned with the self-cleaning function in the oven.

For heavy soil, clean by hand using any and ail mentioned materials. Rinse thoroughly to remove all materials after cleaning.

Spatters and spills burn away when the coils are heated. At the end of a

meal, remove ail utensils from the Calrod@ unit and heat the

at H1.Let the soil burn off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod@ unit.

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

Clean as described below or in the dishwasher. DO NOT CLEAN ON THE SELF-CLEANING FUNCTION as pans and rings will discolor.

Wipe all rings after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” spatters use any or all cleaning materials mentioned. Rub /ight/y with scouring pad to prevent scratching of the surface.

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry. In addition, pan may also be cleaned in the dishwasher or in the self-cleaning oven.

GENERALDIRECTIONS

soiledunits

Page 29

TheProblemSolver

ToSaveTime and Money—

beforeyoucdl for service,checkthe ProblemSolver

If you have a problem, it may be minor. You may be able to correct it yourself. Just usethis Problem Solver to locate your problem and then follow the suggested recommendations,

ConventionalOven

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT

DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

POSSIBLE CAUSE AND REMEDY Plug on range is not completely inserted in the outlet receptacle.

The circuit breaker in your house has been tripped, or a fuse has been blown.

Oven controls are not properly set. Door left in locked position after cleaning.

—

Light bulb is loose. Bulb is defective. Replace. Switch operating oven light is broken. Call for service.

OVEN TEMP Knob not set at BROIL.

OVEN SET Knob not set at BROIL.

Door not left ajar as recommended.

Improper shelf position is being used. Check Broiling Chart. Necessary preheating was not done, Food is being cooked on hot pan. Utensils are not suited for broiling.

Aluminum foil used on the broil pan rack has not been fitted properly and slit as recommended;

FOOD DOES NOT ROAST OR BAKE PROPERLY

MOISTURE INSIDE AND OUTSIDE YOUR OVEN

CALROD@SURFACE UNITS NOT FUNCTIONING

2ROpERLY

3VEN WILL NOT SELF-CLEAN

3VEN DOOR W’ON’T LATCH

OVEN SET Knob not set on BAKE.

OVEN TEMP Knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Charts. Oven shelf is not level. Wrong cookware is being used. When roasting, pan is too small.

A foil tent was not used when needed to slow downbrowning during

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

Be sure oven vent duct is positioned properly.

Surface units are not plugged’ in solid,ly. Trim rings/drip pans are not set securely in the range top. Surface unit controls are not properly set. ,

Automatic timer dial/dials not set or not set properly. The STOP dial

must be set and advanced beyond the time noted on oven clock.

The STOP dial was not advanced for long enough.

Both OVEN SET and OVEN TEMP Knobs must be at CLEAN setting.

A thick pile of spillover when cleaned Ieavesa heavy ”layer of ash in spots which could have insulated the area from further heat.

Latch not in “CLEAN;’ position. Turn OVEN SET Knob to CLEAN. Glowing Locked Light after knob

is turned indicates oven is too hot from previous use and door won’t

‘ latch. To cool oven, open door wide, then latch can be moved,

OVEN SET KNOB must be at CLEAN or OFF before Latch can be moved.

Latch Release Button not pushed when moving Latch, ‘

,,-

Page 30

MicrowaveOven

PROBLEM CONTROL PANEL LIGHTED,

YET OVEN WILL NOT START

FOODS ARE EITHER Over-

COOKED OR UNDERCOOKED

POSSIBLE CAUSE AND REMEDY Door not securely closed.

START must be touched after entering cooking selection.

Another selection entered already in oven and CLEAR/OFF not touched to cancel it.

Makesure you haveentered cooking time after touching TIME COOK. CLEAR/OFF was touched accidentally. Reset cooking program and

touch START. Temperature probe not inserted properly or not being used during

Auto Roast or Temp Cook. Make sure you have entered desired finished temperature after

touching TEMP COOK. Make sure you entered a code number after touching QUICK SET or

AUTO ROAST. , cooking times may vary because of starting food temperature, food

density or amount of foods in oven. Touch TIME COOK and additional cookin’g time for completion.

Incorrect Power Level entered. Check Cookbook for recommend~d PowerLevel or changing levels during cooking if necessary.

Dish was not rotated, turned or stirred. Some dishes require specific

instructions. Check Cookbook or recipe for these instructions.

Too many dishes in oven at same time. Cooking time must be

increased when cooking more than one food item. Check Cookbook

for recommendation on increasing time.

.- .-

Probe not inserted ‘properly into meat or dish when using Temp Cook or Auto Roast functions. Check Cookbook or Auto Roast sec-

tion of this book for specific instructions. Check Cookbook for food placement and instructions when using

Double Duty’” Shelf.

All TheseIThingsAre 11’$lorrnallcmYourMicrowaveoven:”

1. Steam or vapor escaping from around the door.

2. Light reflection around door or outer case.

3. Dimming oven light and change in blower sound may occur while operating at power levels other

than high.

4. Dull thumping sound while operating at power levels other than high.

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

Page 31

careandcleaning ofYourcooking center

Propercareandcleaningareimportant so yourCooking Centerwill giveyouefficientand satisfactory

service.Followthesedirections carefullyincaringfor it to help assuresafeand proper

maintenance.

BESURE ELECTRIC POWERIS

OFF BEFORECLEANING ANY

PARTOF YOUR COOKING CENTER.

control

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

Clean the panels with a lightly dampened cloth. DO NOT USE ‘ cleaning sprays or large amounts of soap and water. These can

cause problems with the control

mechanisms.

Panels

Temperature !i%Qbe

The probe is sturdy, but care should be taken in handling it. Do not twist it. Avoid dropping it. Clean it as soon as possible after use. Wipe it with a sudsy cloth, then rub metal parts with a plastic scouring pad if necessary. Rinse and dry. (Or, wash the probe in an automatic dishwasher.)

~lum!num i!%il On

SheMes-

VmyyouSkm..kh’tuseit

DO NOT place a sheet of aluminum foil on any shelf in either your microwaveor conventional oven. If you do, your foods may not cook properly. The oven finish may be damaged. And there may be an increase in heat on the outside surfaces of the oven.

CWeriLamp

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

DOUBLE DUTY’M S!nelf

Yourshelf accessory is designed for use in a microwave oven only; do not usein a conventional oven. Do not use a browning dish with the shelf.

Clean shelf with mild soap and water or in the dishwasher.

Accessory

FhxNmms foruse ofMetal

Use metal only as directed in the Cookbook. Metal trays no more than 3/4” deep may be used for TV dinners, and the metal temperature probe is designed for microwave oven use.Always keep metal at least one inch away from sides of oven.

Ch3aning—Outside

Clean the outside of your microwave oven with soap and water, then

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

with a dry towel.

Cleaning—inside

Keepit cleanand sweet-smelling.

Opening the oven door a few minutes after cooking helpsair out the inside. An occasional thorough wiping with a solution of baking soda

and water keepsthe interior fresh.

Spillsand spattersareeasyto removefrom walls,floorand antenna cover.That’s becausethere’s little

heat except in the food, or sometimes in the utensil. Some spatters wipe up with a paper towel, some may require a damp cloth. Remove greasy spatters with a sudsy cloth, then rinse and dry.

NEVERUSE A COMMERCIAL

OVEN CLEANERON ANY PART

OF YOUR MICROWAVEOVEN. Wipeupspattersontheglasson

theinsideof the doordaily. Wash

glass,when it’s soiled, with a min-

imum of sudsy, warm water. Rinse

thoroughly and dry.

Wipemetaland plasticparts on the insideof the doorfrequently.Usea

damp cloth to remove all soil. DO NOT USEABRASIVES, such as cleaning powders or steel and plastic pads, They may mar the

surface.

DoorSurface.When cleaning surfaces of door and oven that come together on closing the door, use

only mild, non-abrasivesoaps or

detergents applied with a sponge or soft cloth,

Do notremovethe plasticantenna coveratthetop of the oven (see

page8). Youwill damage the oven

if you do.

Usinga Brown‘N Sear Dish?Use Bar KeepersFriend@Cleanser.

High heat generated on the bottom of the Bro~wn‘NSear Dish can cause scorched appearing stains to

bake onto the oven floor if grease is

present.These may be removed with Bar Keepers Friend@Cleanser

by SerVaasLaboratories, Inc. After using this cleaner, rinse and

dry thoroughly, following instructions on can. Do not use it on the

painted surfaces such asthe walls—

it may scratch the paint. Bar Keepers Friend@Cleanser is

sold in many grocery, hardware and depatiment stores.

Page 32

@ Adjusting oven Thermostat

When cooking a food for the first

e in your new oven, usetime

iven 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 5 to 10 minutes are not unusual. Your new oven has been set correctly at the factory and is more apt to be accuratethan the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple ad-

justment in the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT,

OOK AT BACK OF KNOB AND

NOTE CURRENT SETTING,

EFORE MAKING ANY

DJUSTMENT.

Pull off knob. Hold knob skirt, or tab, firmly in one hand so pointer is attop. With other hand turn knob to move pointer one notch in desired direction, RAISE to increase, LOWERto decrease.

LampReplacement

CAUTION: Beforereplacingyour ovenlampbulb,disconnecttheelectric powerforyour CookingCenter at the mainfuseor circuitbreaker panel.Be sure to let the lamp cover

and bulb cool completely before removing or replacing them.

-.-> ,,

, I;

To remove: @Take out 3 slotted screwsas

shown in lamp diagram. @Detach lamp cover and remove

bulb.

To replace: @Put in a new 40-watt appliance

bulb.

@ Install lamp cover. Replace 3 screws and tighten them, making sure cover fits flush with oven wall.

* Reconnect electric power to the Cooking Center.

‘+

)

Useof AluminumFoil in Broiling

If you wish, you may line the broiler

pan with aluminum foil and cover the rack with it fdr broiling. ALWAYSBE SURETO MOLD THE

FOIL THOROUGHLY TO THE

BROILER RACK AND SLIT THE

FOIL TO CONFORM WITH SLITS

IN THE RACK. Stopping fat and

meatjuices from draining into the

broiler pan preventsthe rack from serving its purpose and MAY LET JUICES BECOME HOT ENOUGH TO CATCH FIRE.

Cwm ventDuct

Ovenis vented through a duct located under the right rear Calrod@ unit. To clean duct: remove Calrod@

unit and drip pan/ring. Lift out vent duct. In replacing, make sure the duct opening is under the opening in drip pan. Correct positioning is important to allow moisture and

vaporsto be released from oven. Nevercover the hole.

(continued next page)

Page 33

Plug-inW-face Units

—

Clean the area under the drip pans often. Built-up soil, especially grease,may catch fire. To make cleaning easier, the plug-in surface

~nitsare removable.

SPIDER

MEDALLION

SPIDER

CHROME-PLATED DRIPPAN/RING

RECEPTACLE

TERMINALS

RIN

Toremove:

o Besure the control for the surface unit is on OFF and the coils are cool before removing the Calrod@unit.

o Raisethe unit coil opposite the

receptacle. Lift about one inch abovethe trim ring and pull away from the receptacle.

~ After removing the plug-in surface unit, lift drip pan/ring to clean under the unit.

To clean:

o Wipe around the edgesof the

surface unit opening in the range top, Clean the area below. Rinseall washed areaswith a damp cloth or sponge.

To replace: ISPlacedrip pan/ring in the surface

unit cavity found on top of the range. Line up the drip pan so the unit receptacle can beseen.

o Insert the terminals of the plug-in

unit through the opening in the drip

pan/ring and into the receptacle.

o Guide the surface unit into place

so it fits evenly and locks snugly into the receptacle or trim ring.

NOTE: If your range has separate trim rings, the drip pan must be under the trim ring.

Do notattemptto clean,adjust,or in anyway repairthe plug-in recep-

tacle.If liquidshouldspilland col-

lectinsidethe receptacle,call for sewice.

Fh?movabkoven Door

TO REMOVE door, open to BROIL position, catch slightly. Grasp door at sides; lift door up and away from hinges.

TO REPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

or where you feel hinge

Page 34

Consumer Services

—

At Hotpoint we’recommitted to providingyou with the best appliancesweknowhowto build and we knowthat you want your appliancesto give you many yearsof dependableservice.

Our ConsumerServicesare designedwith your needsand wants in mind.

WarrantyProtection

Beforeyournewapplianceleft the factory,it went Andyouhavea writtenwarrantyto protect you. Seethe throughrigorousteststo detect manufacturingdefects. warrantyon the back pageof this book for details.

ConvenientService

Whetheryourapplianceisinor out of warranty,you’re

just a phonecallawayfrom our nationwidenetworkof

FactoryTrainedServiceprofessionals.

Simplycallour Hotpoint serviceorganization.Lookin the Whiteor YellowPagesof your telephonedirectoryfor HOTPOINTFACTORYSERVICE,GENERAL ELECTRIC-HOTPOINTFACTORYSERVICEor HOTPOINT CUSTOMERCARE”SERVICE.

Servicecannormallybe scheduledat yourconvenience and the techniciandrives a fully-stockedpartsservice truck so that, in most cases, the repair can be completed inone visit.

We’reproud of our serviceand wantyouto be pleased, but if for somereason you are not happywiththe service youreceive,hereare three stepsto followfor further help.

FIRST,contact the peoplewhoservicedyourappliance. Explainwhyyouare not pleased. In most cases,this will solvethe problem.

NEXT,if youare stillnot pleasedwriteall the details —includingyourphonenumberto:

Manager,ConsumerRelations

Hotpoint

AppliancePark

Louisville,Kentucky40225

FINALLY,if your problemis stillnot resolved,write:

Major ApplianceConsumerActionPanel 20North WackerDrive Chicago,Illinois60606

at rioadditionalcharge.

TheQuickFix”System

you can savemoneyand time

by doingit yourself.

For do-it-yourselferswhowouldprefer to fix Hotpoint major appliancesthemselves... Hotpoint offersan industryfirst, the Quick Fix”System.

HelpForYouByPhone

Shouldyou needhelp in the selectionand purchaseof newappliances, or havequestions about the operation of the Hotpoint appliances younowown—--orhaveany other questions

-=av abcut Hotpoint consumerproducts or services, youare onlya TOLL FREE call away.

-—/

—

TheGll AnswerCent&

800.626.2000

800.626.2224.(In Kentucky,call80Q.292.2057.)

A program for do-it-yourselfappliancerepair, the systemincludesstep-by-steprepairmanuals for refrigerators, mostnon-microwaveelectric ranges,dishwashers,and standard and large capacitywashersand dryers,plusspeciah’y

packagedreplacementparts, and technicalhelp

witha tollfree 800numbec

The GE AnswerCenterTMconsumer information serviceisopen24hours a day, sevendaysa week.

Our staff of expertsstands ready to assist you anytime.

Page 35

~ WxN%l-KyrpolNT MICROWAVEovEN/RANGE ~

—..

WARRANTY

Saveproofof originalpurchasedatesuchasyoursalessliporcancelledcheck to establish warranty period.

FULLONE-YEARWARRANTY ~ For one year from date of original

purchase,we will provide,free of charge, parts and service labor in

your home to repair or replace any

part of themicrowave oven/range

that fails becauseof a manufacturing defect.

LIMITED ADDITIONAL FOUR-YEARWARRANTY

For the second through fifth year from date of original purchase, we will provide,free of charge, a

replacement magnetron tube if the

magnetron tube fails becauseof a

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

WHATIs NOTCOVERED

Some states do not allow the exclusionor limitationof incidentalorconsequentialdamages,sothe abovelimitationor exclusion

maynot applyto you.Thiswarrantygivesyouspecific legalrights,andyoumay also haveotherrightswhichvaryfrom state to state.

To knowwhat yourlegalrightsare

If further help is needed concerning this warranty,contact:

Manager–Consumer Affairs, General Electric Company,Appliance Park, Louisville,KY40225

oService trips to your home to teach you how to use the product.

ReadyourUseand Care material.

If you then haveany questions about operating the product, pleasecontact your dealer or our Consumer Affairs office at the address below, or call, toll free:

The GE Answer CenterTM “

800.626.2000 consumer informaticm service

~ Improper installation. If you havean installation problem,

contact your dealer or installer.

Youare responsible for providing

adequate electrical, exhausting and other connecting facilities.

in yourstate,consultyour local or state consumer affairs office or your state’s Attorney General.

Warrantor:General Electric Company

This warranty is extended to the original purchaserand any succeed-

ing owner for products purchased

for ordinary home use in the 48

mainland states, Hawaii and Washington, D.C.In Alaska the warranty is the same except that it

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

All warranty servicewill be provided

by our Factory Service Centers or

by our authorized Customer Care@ servicersduring normal working

hours.

Look in the White or Yellow Pages of your telephone directory for

HOTPOINTFACTORYSERVICE, GENERALELECTRIC-HOTPOINT

FACTORYSERVICEor HOTPOINT CUSTOMERCARE@SERVICE.

e Replacementof housefuses

or resetting of circuit breakers.

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

o Damageto product caused by accident, fire, floods or acts of God.

WARRANTORIS NOT RESPONSIBLE FORCONSEQUENTIAL

DAMAGES.

i .

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