GE RH966 Use and Care Manual

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ERFORMANCE

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SAVE ENERGY

See energysavingtipson page8.

SAVE TnME AND MONEY

See Sectionentitled “BeforeYouCallForService”on pages33 thru 34.

@vETHESEINSTRUCTIONSFOR

FUTUREREFERENCE

M

DearXzcrowdue ~ookifig ~effter Owlzer~

It is our sincere hope that you enjoy every feature of your newoven.

If you have any questions about your new oven, how to useany feature a different way, or special cookingtechniques
that are not answered in the Use and Care Book which comes with your oven, pleasewrite or call the Hotpoint COn-

would like to hear from you.

Your’Hotpointovenhasa nameplateon which is stampedthe modelnumberand serial number.To

locate nameplate,openconventionalovendoorand lookat frame aboveovenopening.
Modelandserial numbersarealso onthe PurchaseRecordCardwhich camewith your range.Be­fore sendingin this card, pleaserecordthe numbersin the spacebelow,or get them from name­plate describedabove,and record here.

ModelNumber
Pleasereferenceboth these numbers in any future correspondenceor productservicecalls co

cerningyouroven.

It is designed to give you dependable cooking re-

Serial Number

ELECTRICALLY

When you get your new range...

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

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

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

installer.

m

When usingyour range...

e DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACE OF OVEN.

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

During and after use, do not touch, or let clothing or other flammable materials
contact any heating elements or interior area of oven until all of these areas
have had sufficient time to cool. Other potentially hot surfaces include the
cooktop and areas facing the cooktop, oven vent openings and surfaces near
the openings, crevices around the oven door and the edges of the door window.

.

1

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Don’t leave children alone or- unattended in the area where a range is hot or

in operation. They could be severely burned.
Don’t allow anyone to climb, stand or hang on the door, drawer or top surface

of the range. They could damage the range and even tip it over causing severe
personal injury.

CAUTION:

DO NOT STORE ITEMS OF INTEREST TO CHILDREN IN CABINETS

ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE–-CHILDREN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY lN­JURED.

e

Wear prqw apparel

—Ioosefitting or hanging garments should never be worn

while using the appliance.
Never use your appliance forwarding or heating the room.

Use Proper Pan Size—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 area. The use of undersized utensils will expose a portion
of the heating area to direct contact and may result in ignition of clothing. Proper
relationship of utensil to heating area will also improve efficiency.

e

Never leave surface units unattended at high heat settings. Boilover causes

smoking and greasy spillovers that may ignite..

only dry potholders—

Use

moist or damp potholders on hot surfaces may result
in burns from steam. Do not let potholders touch hot heating elements. Do not
use a towel or other bulky cloth.

e

(Hazed cooking utensils

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

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

tentional contact with the utensil, the handle of a utensil should be positioned

so that it is turned inward and does not extend over adjacent surface units.

e

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

spread the flame.

Stand away from range when opening oven doorto let hot air or steam escape

before removing or placing food inside.

Place oven racks in desired position while oven is cool. If racks must be han-

dled when hot, do not let potholder contact hot heating element in oven.

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

e

Don’t heat unopened food containers in the oven. Pressure could build up and

the container could burst, resulting in injury.

e

When using cooking or roasting bags in oven, follow manufacturer’s directions.
Be sure reflector pans and vent ducts are unobstructed and in place. Their ab-

sence during cooking could damage components and wiring.
Don’t use aluminum foil to line reflector pans or anywhere in the oven except

as described in this booklet. Improper installation could result in a shock, fire

i

hazard, or damage to the range.

2

Keep hood and grease filters clean according to instructions to maintain good

venting and to avoid grease fires.

Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.
Do not store flammable materials in an oven or near the cooktop.
DO NOT

USE WATER ON GREASE FIRES. NEVER PICK UP A FLAMING PAI

Smother flaming pan on surface unit by covering pan completely with well f
ting lid, cookie sheet or flat tray.

Flaming grease outside pan can be extinguished by taking soda or, if available,

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

and turning OVEN SET to OFF.

Also see frying tips, surface unit pages.

Self-CleaningOven...

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

should be taken not to rub, damage, cv move the gasket.

Do not use oven cleaners. No commercial oven cleaner or oven liner protective

coating of any kind should be used in or around any part of the oven.
Clean only parts listed in this Use & Care booklet.

Before self-cleaning the oven, remove broiler pan and other utensi s.

MicrowaveOven...

@

Cooking utensils may become hot because of heat transferred from

the heated
food. Pot holclers may be needed to handle them.
Also, under some cooking operations the shelf can become too hot to touch.

THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXER-

CISED IN TOUCHING THE SHELF.

Remove wire twist-ties on Paper and plastic bags before placing in microwave ­oven. Twist-ties can cause” heating of- the bag ‘under ce~ain ctinditions, and ­can cause fire.

If you needservice...

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

Don’t attempt to repair or replace any part of your range unless it is specifically
recommended in the book. All other servicing should be referred to a qualified
technician.

Read the warranty on the warranty sheet* which accompanies your Use and
Care Book.

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

.

service.

If you did notreceivethe warrantysheet,dropa card to the PublicationsDistributionSection,Gener

*

ElectricCo.,P.O.Box 111,NewConcord,

Givethemthecompletemodel number of your range plus your name, address and zip code, and a warranty

sheet will be sent yop.

Ohio 43762.

a

3

Safetytipsto followwhilemicrowaving

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1. Cooking utensils may become hot because
ofheattransferredfromtheheatedfood.This
is especially true if plastic wrap has been
coveringthe top andhandlesof the utensil.
Pot holders may be needed to handle the
utensil.

2. Sometimes, the oven shelf can become too
h@ to touch. Be careful touchingthe shelf

duringand after cooking.

3. Don’t heat unopened food containers in
the oven. Pressurebuildingup cancausethe

containerto burst, resultingin injury.

4. Don’t defrost frozen liquids—especially
carbonatedones—
containeris opened,pressurecan build up.
This cancausethecontainerto burst,result­imzin iniurv.

d’riesout, and caneven ignitein somecases.

6. If food should ever ignite: Keep the oven
door closed. Turn off the power immediately:

turntimerto OFF or disconnectpowercord
or shut off powerat the fusecircuit breaker
panel.

7. Remove the temperature sensor from the

oven when not using it to cook with. If you

leavethe sensorinsidethe oven withoutin­sertingitinfoodorliquid,andturnonmicro­waveenergyit cancreateelectricalarcingin

&

the oven, and damageoven walls.

8. !?~move wire twist-ties on paperand plas­tic bags before placing in oven. Twist-ties
sometimescausebag toheat,andmay cause
fire. Foods in paper or plastic bags should
only beheatedfor shortperiodsof time:

9. Boiling eggs (in or out of shell) is not rec-

oinmended for microwavecooking. Pressure
can build upinsideegg yolk andmay cause
it to burst,resultingin injury.

10. Do not pop popcorn in your microwave
oven urdessin a specialmicrowavepopcorn

accessory or unless you use popcorn in a
package labeled for microwave ovens. Be­cause of the heat generatedwithout these
precautions,the containercould catch fire.

—.@

Don’t overcook food excessively. Food

in the oven. Even if the

11. Use metal only as directed in cookbook.

Metalstripsasusedon meatroastsarehelp­ful in cooking food when used as directed.
Metal trays may be used for TV dinners. ~
However,whenusingmetalinthemicrowave
oven, keep metal at least 1-inch away from

sides of microwave oven.

12. Do not operate the oven while empty to
avoid damage to the oven and the danger of
fire. If by accidenttheovenshouldrunempty

a minuteor two,no harmis done.However,
try to avoidoperatingthe ovenemptyatall
times-it savesenergyand prolongs life of
theoven.

13. Foods with unbroken outer “skin” such
as potatoes,hot dogs or sausages,tomatoes,
apples,chickenliversand othergiblets,and
eggs (see above) should be piercedto allow
steamto escapeduringcooking.

14. “BoilableY’ cooking pouches and tightly

closed plastic bags or plastic wrap tightly
coveringcontainersshouldbe slit,prickedor
vented as otherwisedirected in Cookbook.
If theyarenot, plasticcouldburstduringor
immediatelyafter cooking resulting in in-

jury. Also, plasticstoragecontainersshould

be at leastpartiallyuncoveredbecausethey

form such a tightseal.

15. Do not use your microwave oven to dry
newspaper. If overheated,it can catch fire.

16. Plastic utensils—Plastic utensils de-
signedformicrowavecookingare veryuseful,
butshouldbeused carefully.Evenmicrowave
plasticmay notbe astolerantof overcooking
conditionsas are glassor ceramicmaterials
and may softenor charif subjectedto short
periodsof overcooking.Inlongerexposuresto
overcooking,the food and utensilscould ig­nite. For these reasons: 1) Use microwave
plasticsonly “and use them” in strictcom­pliancewith the utensilmanufacturer’srec-

ommendations. 2) Do not subject empty
utensilsto microwaving.3) Do not permit
childrento useplasticutensilswithoutcom­plete supervision.

———.

1. Steamor vaporescapingfrom aroundthe 2. Light reflecting around door or outer
door. case.

All these things are normal width ymnr micrmwaveoven:

4

It is essentialthatwe, the -manufacturer,know at all timesthe location of themicrowaveoven
youarenow using.Weaskthatyou—

Checkwith your supplierto be surehe has registeredyou asan owner of thisappliance. (He

1.

shouldhave doneso by sendingin the cardon theoutsideof the cartonwhenthis appliance
wasdeliveredor by maintaininghis o~ registrationfile.)

If you move,pleaserenewyour registrationby writingto the addressbelow.

2.

3.

If you are not the originalpurchaserof this appliance,pleaseestablishthefact that you are
nowthe ownerof this applianceby writingto—

Hotpoint Product Service Section

General Electric Company

Range Marketing Operation AP 2-210

Appliance Park, Louisville, Kentucky 40225

Pleasestite-MODEL and SERIAL NUMBERS. (These numbersare located by opening conven­tionalovendoor and lookingon frameaboveopening.) Spaces areprovidedon page 1 for each
customerto recordthe modeland serialnumberof his orher own microwavecookingcenter,for
futurereference.

This appiiance must be registered—please be certain that it is.

e

PRECAUTIONSTOAVOIDPOSNBLE EXPOSURE

TO-EXCESSIVEMICROWAVEENERGY
(MicrowaueOvenChly’1

—

DONOT ATTEMPT to operatethisovenwiththedooropensinceopen-dooroperation

~

“ can resultin harmfulexposuretomicrowaveenergy.It isimportantnotto defeator

tamperwiththe safetyinterlocks.

~ 130MN PLACE any object betweentheovenfrontface and thedoororallow soilor

g cleanerresidueto accumulateon sealingsurfaces.

~ DO NOT OPERATE the oven if it is damaged.

“ oven doorclose properlyand thatthereis no damageto the (1) Door (bent), (2)

hinges and latches (brokenor loosened), (3) door sealsandsealingsurfaces.

~ THE OVEN SHOULD not be adjustedor repairedby anyone except properly quali-

“ fiedservicepersonnel.

It is particularlyimportantthat the

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MICROWAVEOVEN

Features Of Your Microwave

Cooking Center . . ..” . . . . . . . . . . ...7

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

important Precautions For Safe LJse. ..5

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

Operating Instructions . . . Foods

CookedBy ’iT!ME’’ . . . . . . . . . . . . . . 10’

UsingTheTemperatureP robe . ...11-13

Safety Tips To Follow While

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

Care Of Your Microwave Ovenand

Temperature Probe . . . . . . . . . . ...28

SURFACEUNITS

Cooking Heats—How to Use . . . . ...14

Cooking Utensil Tips—Materials

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

Cooking Chart and Information . ..15-16 -

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

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

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

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

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

HOWTOCAREFOR’
YOURMICROWAVE
COOKINGCENTER

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

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

Surface Units: Plug-In Feature,

Removable Chrome-Plated

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

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

Broiler Pan, Use of Aluminum

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

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

Cleaning Charts, Parts, All

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

Automatic Temperature Probe . . . ...28

Interior and Exterior Areas of

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

Foil . ..30

Minute

Oven

HowTo

Baking

Timer, Clock’Automatic

Timer . . . . . . . . . . . . . . ..l8-l9

UseYour Conventional Oven ..20

. . . . . . . . . . . . . . . . . . . . . . . .

21

GENERAL

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

Energy Conservation . . . . . . . . . . . . ...8

,13eforeYou Call For Service . . . ...33-34

Model and Serial Number Location . ..34

6

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MICROWAVEOWEN

1 DOOR HANOf-E-Oven doesn’t

onerate unlessdoor is securely

Iihched

2 DOOR LATCH—Push intoopendoor

3 DOOR GASKET

WINDOW—METAL SHIELtI—

4

allowscooking
while keepingmicrowaves
confinedin oven
LIGHT’

5

pLASTIC COVER_ protects

6

Stirrer blade

7

OVEN VENT—Removes moisture

8

OVEN SHELF
TEMPERATURE PROBE

1;

RECEPTACLEFORTEMPER­ATUREPROBE
DIGITALTIMECONTROL
TlfME/TEMPSWITCH-To cookby
Time,pushleft,set timer.To cook
by Temperature,pushright,set
temperaturedial
FOODTEMPCONTROL KNOB
POWER SELECTBUTTONS—
Selectt.OW/DEFf?OST, MED,or
HIG~ settingbeforeeach use.

15

INDICATORLIGHT

16

*’START’’BUTTON— Pushto
start all cookingoperations.

\

CONVENTIONAL

tobeviewed

OVEN

17 MODEL and SERIAL NUMBERS-located

at right sideof lower ovenframe.
18 OVEN SET (CLEAN) Knob
19 OVEN TEhtP (CLEAN) Knob
20 Oven Indicator Light

21 Automatic Oven Timer,Clock,

Minute Timer
22 Oven Timer (CLEAN) Dial
;: ;:]#RELEASE BUTTON

25 Self-CleaningOven Clean Light
26 LOCK Light
27 Shelf Support
28 Oven Frame
29 Handles for Raising Window Shield
30 Door Gasket
31 Window andMetalShield
32 Ooor Liner
33 Broiier Panand Rack
34 Oven Light Switch—Door
35 Storage Drawer

%,

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Hotpoint reserves the right to change materials and “specifications without notice.

. . . . .

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suRF4hcElmlrrs

36 Calrod@Plug-inSurfaceUnits—

Chrome-platedReflectorPan/Rings

37 MasterIndicatingLightfor

Surface Units
38 Controlsfor SurfaceUnits
39 FluorescentLamp Switch
40 SurfaceLight
41 Removabl~Vent DuctforLower

Oven (under right rearsurfaceunit)
42 Oven Cyclingt.ight
43 I?emovablemetalplatesforoptional

VentilatingHood greasefilters.

/

7

A MICROWAVE
COOKING

1. Use proper power level as recommendedand

DO NOT OVERCOOK. smallquantities.

2. Do not operate the oven while empty. If by

accident theoven shouldrun empty a minute
or two,no harmis done. However,try to avoid
operatingthe oven empty at all times—saves
energy and also ensures good long term life

of oven.

to start cooking (if time allows, do not use

HIGH heat to start). medium hiizh-cmick
brownings,medium-’slow frying, l;w—finish
cooking most quantities, simmer—double
boiler heat, finish cooking, and special for

7. When boilingwaterfor tea or coffee,heat only
theamountneeded.It isnot economicalto boil
a container full of water for only one or two
cups.

ELTOP-OF=THE-RANGE
COOKING

1. Use cooking utensils of medium weight alu-

e

—

minum, tight-fittingcovers, and flat bottoms

which completely cover the heated portion of
the surface unit.

2. Cookfreshvegetableswitha minimumamount
of water in a coveredpan.

3. “Keep an eye” on foods when bringingthem

quicklyto cookingtemperaturesatHIGH heat.
When food reaches cooking temperature, re­duce heat immediatelyto lowest setting that
will keepit cooking.

4. Use residualheat with surface cooking when-

everpossible.For example,when cooking eggs
in the shell bring water to boil, then turn to

OFF position

5. Always turn surface unit OFF before remov-

ing utensiL

6. Use correct heatfor cookingtask. . .highheats

r

to complete the cooking.

ENERGY COSTS IN AUTOMATICALLY SELF-CLEANING YOUR OVEN

Self cleaning ovens help conserve energy since their specifically designedinsulation
systemmeansless electricity (than nonself-cleaningovens) is necessaryduringnormal
bakingand roasting.In fact, enoughenergy is savedthroughouta year’s time to pay
for the averageenergycosts usedin automaticallyself-cleaningthe ovenover thesame

periodof time.

1. Preheat the oven only when necessary. Most
foods will cook satisfactorilywithout preheat­ing. If you find preheatingis necessary, keep
an eye on the indicatorlight, and put food in
the oven promptly after thelight goesout.

2. Always turn oven OFF before removing food.

3. During baking,avoid frequent door openings.
Keep door open as short a time as possible
when it is opened.

4. For self-cleaningoven,be sure to wipe up ex-

cess spillagebefore self-cleaningoperation.

5. Cook complete ovenmeals instead of just one

food item.Potatoes,other vegetables,and some
desserts will cook together with a main-dish
casserole,meat loaf, chicken or roast. Choose
food: thatcook at thesametemperaturein ap­proxnately the sametime.

6. Use residualheat in ovenwheneverpossibleto

finishcooking casseroles,ovenmeals,etc. Also
add rolls or precooked dessertsto warm oven,
using residual heat to warm them.

\

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FACT: A

oven electrically. Basedon nationalaverageelectric rate of 3.8# per Kilowatt hour (1977

Hotpoint‘seIf cleaningoven usesabout 4.3 KWH to automatica~lyself clean the

DOE data) costfor self cleancycle isabout16#.

r

8

/

MICROWAVE OVEN

With your Multi-Power Microwave Oven you have the

about anytype of food. Usethe cookbook provided with

HIGH or *4FWII on” (100Y0)

Power, abwt 625 watts OUW CW. water heating @st)=

versatility to cook just
your ovento guide you.

Boiling candy, puddings and sauces, cooking small to medium-size vegetables, pastry
shells,chicken pieces, fish, hamburgers,bringing to boil soups, stewsand simmered-type
meats.

Also, cooking baked-type fruits such as apples, beverages, many moist cakes and bar
cookies such as brownies,appetizers and fast melting of butter.

MHI—Cooking custard-type vegetable casseroles, whole head of cauliflower, omelets,
commercially frozen souffles,some cookies,finishcooking fudge, breadpudding and other
dessert custards, drying homemade noodles and roasting some meats with automatic
temperature control, including “Carefree Roasting.”

LOW/ l)EFFIOST-Use for most defrosting.Also dried beans and peas, pot roasting . . .
even poaching eggs. . .

are possible at this setting. Shortbread and meringue cookies
are cooked well at LOW. And softening and melting at this powerlevel, although longer
than at higher power levels,maybe preferredbecause theproduct ismore evenlyheated.

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9

MICROWAVE z’=’

The operating instructionsbelow tell you how to start, interruptand stop cooking in the
oven. While you are reading these instructions why not make a cup of coffee or other
hot beverage as you learn to use the controls? Use a plastic-coated paper cup for hot
drinks,or pottery or chinacup not decoratedwith metal.Fillcup ~ fullof waterand add

a teaspoon of freeze driedcoffee. Remove spoon.

Place food (or cup of coffee) in oven. Oveninte-

rior light comes on automatically whendoor is
open. Close ovendoor; it latches automatically.

Select Power LeveL See recipe for suggested

power levels for foods. For your cup of coffee,

setat HIGH.

[1

Select TIME/TEMP setting. For your cup of

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

Set Time Control (1~ to 1~ minutes for cof-

fee). Digital timer goes up to 59 minutes and

59 seconds. Wheel at left of timer sets incre­ments of 10 minutes; knob at right of timer
sets minutes and seconds. To set minuteknob,
grasp knob and push in. Turn to desired time
setting. Timer can be reset during cooking if
needed.

Push “START” button. When oven is cooking,

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

The timerindicator moves toward “O” only when the oven is cooking or defrosting with
microwave energy.

When the timer reaches “O,” a bell will sound to tell you that cooking is completed and
the power, the indicator light, interior light and fan are shut off automatically.

Remember . . . ifyou openthe door before the timerhas reached “O,” cooking or defrost­ing stops, the timer stops and‘oven indicator light goes out. When you close the door and

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

10

..—

HANDLE

CABLE

SENSOR

CLIP

The tem~eraturetmobeis designedto help make your microwave cooking more accurate
whilere~uiringless attention for approp;ate foods. Up to now, microwave cooking has
been done by TIME. Now you can cook many foods to a pre-set TEMPERATURE,
andbe assuredthat they areas hot asyou want them to befor serving,or proper doneness.
Seepage 12 for many foods recommended for cooking with your automatic temperature
probe. Page 12 also lists foods not recommended for use with the probe.

.

#----

In general insert probe into centermost
part of fopd
Insert at least l-inch into food.

Place food with probe into oven.

as horizontally as possible.

2❑

Insert cable end into receptacle on oven

3❑

wall until “seated.”

BE SURE PROBE IS ATTACHED SE-

CURELY TO OVEN RECEPTACLE. If

probe is not attached securely, the oven
will not turn on when “Start” button is

pressed, as a reminder to secure cableend
of probe to oven receptacle.
Use clip on cable to loop cable where ap­propriate. Looping cable not only controls
length of cable but also supplies more
stability of probe in food (helps prevent

Close oven door

(continued next page)

o

probe slipping in food).

firmly to insure proper latching.

11

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e

4❑

—-

Set oven controls, following recipe infer­mation in special section for Automatic
Temperature cooking, located in back
pages of Cook Book, which accompanies

oven.

your

a.

Set power level.

b.

Set TIME/TEMP switch to TEMP

(push switch to right)

ished temperature

information. (NOTE: If the actual
temperatureof food in ovenishigher
than the temperature you dial the
ovenwillnot turnonwhen “START”
button is pressed. Check tempera­ture on dial to be sure it is set cor-

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

c.

Push “START” button.

When preset internal temperature is
reached,interior light and fan shutoff and
the oven automatically turns off. Remove
cable end of probe from receptacle, then
remove food and temperature probe
together.

following recipe

and dial fin-

NOTE: So that you can plan an approximate servingtime, recipes for usingtemperature

probe giveboth temperatureto setand approximatecooking time. If oventurnsoff
unusually early, it may be that probe has slipped out of place in cooking. (This

—

e

-:

can happen with any food thermometer.) ‘When this happens, reposition ther­mometer and continue cooking. To determine actual cooking temperature of
food, turn TEMP control dial to lower temp setting until oven turns off.

12

MICROWAVE OVEN

1.

Casseroles-150°-1600internaltemperaturegivesbest donenesson mixtureof precooked
foodsheatedtogetherintoamaindish. Rawfoodssuchas hamburgerorothermeat,vegetables
and saucesstartingfrom “scratch” should be precookedbefore combiningtogetherinto
casseroleheatedtoabove temperature.Theadvantigeof thetemperatureprobe: it tellsyou
whencasseroleis at correcttemperatureforserving,withoutchecking,peekingor guessing.

2.

Reheatingleftovers
oftentheamount of leftoverfoodisnotknown,therefore,timeto cook is only aguess.Cook­ing toa presettemperature (usually 140to 155°) eliminatestheguesswork.

PlatesofFood—ingeneral,placetemperatureprobein largestpieceof food,thencoverplate

3.

withwaxpaper (or lightlywithplasticwrap). A presettemperatureof 150to160°givespip­ing hot food.

4.

Beveragesand soups—useclip on cableof probeto helpstabilizeprobein liquids.A preset
temperatureof 130°is “warmto drink,”about170°is“steaminghot.”

Beef,lambandhamloaves—besureto placeprobeashorizontallyaspossible,anduseclip

5.

to stabilizeprobe in meatmixture.
For best results,consultmeat loaf recipes in cook book and do not exceedtotal weightof

meat.A good ruleof thumbto follow inpi-eparingmeatloaf mixturesis to use 1cup liquid

(milk,wateror juice suchastomato) to 1~2totalpoundsgroundmeat.

6.

Roasts–carefreemicrowavemanyroasts.VeryspecificinstructionsareincludedinCookbook.

7.

Dips—hot dipsare a popularappetizer.An internaltemperatureof 90-130° (dependingon

theingredients)isjust rightto serveguests.

—thistype of food is excellentto heatwith temperatureprobebecause

—

@

. .

1.

Stewing, simmering and candy making—this type of cooking involves bringing food to a boil­ing or simmering temperature and holding it at that temperature for a long period of time.

2.

Delicatebuttericings,ice cream,frozenwhipPedtopping,etc.—thesesoftenrapidlyatwarm

. .

temperatures.Lowestsettingon temperatureprobeis 9(?0. —

3.

Many foods inthe frozenstate---becausetemperatureprobeshouldnotbe forcedintorock­hardfoods,it couldbreak.However,afterdefrosting,manyconveniencefoodsmaybe heated
with the probeto the precisetemperaturefor serving.

4.

Individualfoodscookedin batches-in cookingwithmicrowaveenergy,differencesfromone
food to another,evenof the sametype of food canresultin different’cookingtimesof foods
inthesamebatch.A variationinsize (suchasincupcakes,sandwiches,etc.) ormoisturecon­tent (such as in potatoes andothervegetables)can causevariationin cookingspeed.Tem­peratureprobein one foodin abatchmightnot correctlyindicateinternaltemperatureofall
foods cooked together.

5.

Starchyvegetables-potatoes whichcook to steamyhot temperaturestend to stickto tem-

peratureprobedue to starchynatureof interior. (Cleanimmediatelywithsoapycloth,then

rub lightlywithplasticscouringball,if necessary.)

6.

Battersand doughswhich arebaked. This type of food should be observedwhen cook-

ing to bestjudge whendone.Also, periodicturningof thedishis usuallyrequiredonthese

delicatefood types.

13

—

sURFACE UNITS

surface~ooking

SPECIAL NOTE: With the upperoven beingover thecooking sur­face,you mayfindthatfoodsyou boilon thesurfaceunitsmay~ause
watercondensationor waterdropletson the undersideof the upper

(microwave) oven.This is especiallytrueof foods boiledwithwater
suchasvegetables,rice,noodles,etc. or foodsnaturallyhighin mois­ture,suchas saucesor gravies.

Steamcondensationwillnot damageyour range,but if you wishto
minimizethepossibilityof condensation:

1. Coverpots and panswithlids wheneverpossiblewhenboiling
high-moisturefoods on thesurfaceunit.

2. Selecta frontsurfaceunitfor boilingany foods, when possible.

-.

~our sur$aceunitsand controlsare designedto giveyou aninfinitechoiceof heat settingsfor

cookingon top of therange.Onmodelsso equipped,a diagramabove or below each control

knob showsthe correspondingunit which thatknob controls.

..

How‘TOsetYinursurface LhlitCcmtrdsi

.

‘e

—
—

step‘1

Graspcontrol
knoband
pushin. . .

step 2

Turneither
clockwiseor
counterclockwise
todesired
heatsetting.

\k

Controlknobmustbe pushedintoset only from OFF position.Whencontrolisinanyposition
other thanOFF, it may be rotatedwithoutpushingin; whenrotatedto OFF, controlknob
popsout.

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

highestsetting;thelowestsettingis between

and

LOW. (Seediagram). A slightturnofthecontroladjuststheheat
upordown,dependingonyourneeds.Inaquietkitchen,youmayhear
slight “popping” soundsduringcooking,indicatingheatsettingsare
beingmaintained.

Be sureyou turncontrolto OFF whenyou finishcooking. An indicator light willglow when
ANY heaton any surfaceunitis on.

~OO~i~~ ~ui~~

HIGH

IWEII Ill
NIEII

LOW

WARl!l
NOTE: 1.

Quickstartforcooking;bringwatertoboil.
Fastfry,panbroil;maintainfastboilonlargeamountof food.
Saut6andbrown;maintainslow boil onlargeamountof food.
CookafterstartingatHIGH; cook withlittlewaterincoveredpan.

Steamrice,cereal;maintainservingtemperatureof mostfoods.
At HIGH, MED HI, neverleavefood unattended.Boiloverscause smoking;

greasyspilloversmaycatchfire.

At WARM, LOW, melt chocolate,butteron smallunit.

for UsingHeats

OFF and WM or OFF

,~ ~

t

00

I

(0

●

14

SURFACE UNITS

1.

2.

3.

4.

.—

Utensilsshouldbe flaton bottomandshouldmatchsizeof surfaceunit (largepanson large
units,smallpanson smallunits).

Aluminumutensilsof mediumweightarerecommendedfor surfacecookingbecause they
heatevenlyandquickly.Skilletsdo a goodjob ofbrowningfoodsandsaucepans(withtight
fittinglids) areidealfornutritiouscookingwithlittlewater.Useregular,andnon-sticktype
finishes.Follow directionsgivenin theSurfaceCookingCharton thefollowingpages.Rec­ommendedaluminumutensilswereusedin testingfood forthischart.

Use heat settingno higherthan mediumor follow manufacturer’sdirectionswhenusing

utensilsmadeof thefollowingmaterials:castiron,glassceramic(pyroceram),andstainless

steel.Also, sometypesof enamelwarewhichundercertainconditionscmddmeltandfuse to

surfaceunitwhenhigherheatsareused.Manufacturersofglasscookingutensilsalsorecom-

mendheatsno higherthanMED andusinga wiregridbetweenutensilandelectricsurface

unit.Obtaingridwhenutensilis purchased,or at HousewaresSectionof mostdepartment

stores.

IT IS MOST IMPORTANT FOR GOOD HEAT CONDUCTION THAT UTENSILS
WITH FLAT BOITOMS BE USED. Special cookingequipmentwithoutflat bottoms,
suchas the orientalwok,are notrecommended.Life of surfaceunit can be shortenedand
rangetop canbe damageddue tohightemperaturesrequiredin thistype cooking.

..—

o

e

J~@ceGoQkingGhdfl

=-:.:.

—-_

CEREAL

Cornmeal
Grits

Cooked in shell

Fried “Sunny Side

up

Poached

Scrambled

HI —Cover eggs with cool
water. Cover pan and bring to
steaming point switch to

MED— Melt butter. Add eggs
and cover skillet; or do not
cover but baste with fat.

HI—Quickly bring water to
steaming point, Switch to

HI —To heat butter until light
golden color. Switch to

—.—....

---—-----

—=-=_--—..-

HI—Bring waterto boil.Before
addingcereal,switchto

COOKING DIRECT’,ONS

—_.-=-=-=..-.=_=

.. ... .....=---

LOWor WM, thenstirin
cereal. Finish according to
package directions.

LOWor WM. Cook 3.4 min.
for soft eggs, about 15 min.
for hard-cooked.

Continue cooking until white
is “just set”, about 3-5
more minutes.

MED or LOW. Carefully add

eggs. Cook uncovered about
5 minutes for medium
doneness.

MED or LOW. Add egg mixture,
cook stirring to desired
doneness. Remove from heat.

---

-----------—-.-

.....--...—--

-—

1. Cereals bubble and
expand when cooking.
Use large enoughpan
to prevent boilover.

2. For steamed rice, switch _
to WM; cover and cook
25 minutes.

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

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

Eggs are easy to handle in
wide shallow skillet or pan.
Remove with slotted spoon
or pancake turner to
drain.

Eggs continue to set
sllghtly after removing
from heat.

m

..

———

. . ..

,,

..

_~u~insmallsaucepanon

~f~

small surface unit. Cover for
semi-sweet chocolate or
butterscotch pieces.

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

Macaroni
Noodles
Spaghetti, etc.

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

HI —To melt fat. Switch to

HI or MEDHi—Cook un­covered until tender.

MED, add food. Cook to
desired doneness.

1.) Heat should be hi.eh
enough so that water stays
at rolling boil throughout
cooking. 2.) Use !arge
enough pan to avoid
boilover.

-.. T...-.._-6e-...------>.- .- ----- .
11 W% L?IWH; :0: Hr!iii%ifiu

,-,’

,,

..

I

—

—

%me~dnfling%ps

Canningshouldbe doneon rangetop only. DO NOT CAN IN OVEN OR IN MICROWAVE
OVEN.

In surfacecookingof foods otherthancanning,the useof 1argediameterutensils (extending
more than l-inch beyond edgeof cooking area) is notrecommended.However,when canning

withwater-bathor pressurecanner,large-diameterutensilsmaybe used.Thisisbecouseboiling

watertemperatures(evenunderpressure) are not harmful to cooktop surfacessurrounding

heatingunit.
HOWEVER,DO NOT USELARGE DIAMETER CANNERS OROTHER LARGE DIAM-

ETER UTENSILS FOR BOILING OR FRYING FOODSOTHER THAN WATER. Most

syrup or sauce mixtures—
boiling water.Such temperaturescould eventuallyharm cooktopsurfacessurroundingheat­ingunits.

OEEEUWE FCNAA3WING Pmwrs IN Cmlniinm:

1. Bring waterto boil on HIGH heat,then afterboilinghas begun,adjustheat to lowestset-

tingto maintainboil (savesenergyand best usessurfaceunit).

2. Be surecannerfitsovercenterof surfaceunit.If yourmodelrangedoesnotallowcannerto

be centeredon surfaceunit,usesmallerdiametercontainersfor goodcanningresults.

“~. Flat-bottomedcannersgivebest canningresults.Be surebottomof canneris flator slight

indentationfitssnuglyoversurfaceunit.Cannerswithflangedorrippledbottoms (often found
in enamelware)arenot recommended.

and all types of frying-cook at temperaturesmuch higherthan

a

@

~==

RIGHT

4.

When canning,userecipesfromreputablesources.Reliablerecipes are availablefrom the
manufacturerof your canner,manufacturersof glassjars for canning,such as Balland Kerr;
and,the UnitedStatesDepartmentof AgricultureExtensionService.

5. Remember,in followingthe recipes,canningis a processthat generateslarge amountsof ~
steam.Be carefulwhile

NOTE: If yourrangeis beingoperatedon lowpower (voltage),canningmay takelongerthan
expected,even thoughdirectionshave beencarefullyfollowed.The processmay be improved
by: 1) Usinga pressurecanner,and2) For fasterheatingof largewaterquantities,beginwith
HOT tap water.

@ Use minimumamountof fat for effectiveshallowor deep-fatfrying. Fillingthepan too

full of fat cancausespilloverswhenfood isadded.
# Keep an eye on foods whichfry at highor mediumhigh heats.
@ If a combinationof oils or fatswill be usedin frying, stir togetherbefore heating,or as

fats melt slowly.Alwaysheat fat slowly, andwatchfat asit heats.

@ Use deep fat thermometerwheneverpossible to preventoverheatingfat (beyond the

smokingpoint).

# Foodsfor fryingshouldbe asdry as possibleon exteriorsurfaces.Frost on frozenfoods

or moistureon freshfoods can cause hotfat to bubbleup and oversidesof pan.

@ Keep rangeand ventilatinghood freefrom greaseaccumulation.

canningto preventburnsfromsteamorheat.

17

WRONG

e

—

.

CONVENTIONAL COOKING: “’-”

..—

K3igital

—- -———.-—-. - ---

‘l’ClSJfl’‘1’Hli

of the Minute Timer and turn Knob in either
direction to set the Digital Clock numerals to
the correct time.

(After settingthe clock, let the knob out, and

turn the Minute Timer pointerto OFF.)

Clock and

C6J3CK

(JIXJ~K,push m the center knob

Minute Timer

. . . --

MINLJTE TniviER

TO SET THE MINUTE TIMER, turn the
center knobclockwise,withoutpushingin, until
pointer reachesnumber of minutesyou wish to
time (up to 60).

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

turn center Knob, without pushing in, until

pointer reachesOFF.

Automatic OwenTimer

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

18

To set the automatic oven timer, use the two

dials next to the clock, marked START and

STOP. Each dial is marked off in 15 minute
segmentsandnumberedby thehour.The point­erson thesedialscan be movedonly whenknob
is pushed in. (When the pointers are turned
you can hear a
can be turned it means knobhas been pushed
in and pointer hasbeenset.To be certainknob
isinout position, turnknobso pointerisat time
showing on the clock. Knob will pop out and
cannot then be turned. (Note: Before you set
thesedials,be sure the hzmdsof the rangeclock

showthe correct timeof day.)

“ratchety” sound.) If pointer

B. TO SET

THE OVENTO STARTIMME-

DIATELY AND TO TURN OFF AUTO-

MATICALLY AT A LATER TIME, follow
only A2 and A3 above.

C. When food isremovedfrom oventurnOVEN
SET to OFF.

*OVEN INDICATOR LIGHTS at TIME
BAKE settingwork differentlythan they do at
BAKE setting.Do not be concernedif no light
appears. Carefully recheck the steps given
above. If all operationsare done as explained,
oven will operateas it should.

@

A. TO SET THE AUTOMATIC OVEN

TIMER SO IT WILL SWITCH THE OVEN

HEAT ON AND OFF AUTOMATICALLY,
AT A LATER TIME THAN SHOWS ON

THE RANGE CLOCK, DO AS FOLLOWS:

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

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

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

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

b. Turn OVEN TEMP* to proper tempera­ture for food to be cooked. Place food in oven,
ciose the door and automaticallythe oven will
be turned on and OHat the times you have set.

CookingFoodsAutcematically
With Your OwenTitier

Meats,fruitsand vegetablesgenerallytakewell
to automatic cooking. You can cook one food,
or severalfoods togetheras longasthey require
the same temperatureand time. However foods
of ahighlyperishablenature,suchas milk,eggs,
fish,stuffings,poultry, and pork, shouldnot be
cooked automatically unless standing time in
the oven is not more than 2 hours before and
about 2 hours after cooking of these foods. In
all cases,no matterwhatthe natureof thefood,
unless cooking is to start immediately, foods
should be thoroughlychilled in the refrigerator
before placing in the oven.

LAMP OVER SNJRFACEUNITS

Surface lampswitchlocationis underrightside
of controlpanel.Lamp maybe lightedby press­ing the lamp switchbutton.Be sureto holdbut­ton depresseduntil light comes on.

e

—

19

—

.

OVEN

.

Your oven is designedto give you top resultsin
baking, roasting, and broiling when used as
recommended.

CONVENTIONAL

t-

Mmx

1

MAl?KER~~pO’NIE”

OWN TEMP

SETTING FOR :

Beforeking Your(hen

1. Look at the controls.Be sure you understand

.

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

2. Checkoveninterior.Look at the shelves.Take

a practice run at removingand replacing them

properly, to give suresturdy support.

3. Read over informationand tips that follow.

4. Keep this book handy so you can refer to it,
especially during the first weeks of getting ac-

e

quaintedwith your oven.

NORMAL
COOKING

For CLEAN, rotate the knobto the right (clock­wise) until the red pointer is pointing up, to­ward the index marker. When this location is
reached, the control should snap into final
position.

//

(!?!!!M

OwenCmtmh

The controls for the oven(s) are markedOVEN
SET and OVEN TEMP. OVEN SET has set­tings for BAKE, TIME BAKE, BROIL,
CLEAN, and OFF. When you turn the knob to

the desiredsetting, the proper heatingunits are

~ thenactivatedfor thatoperation.

OVEN TEMP maintains the temperature you
set from WARM (150°) to BROIL (550°) and
alsoat CLEAN (880°). A light near this control
glows until oven reaches the selected tempera­ture, then goes off and on with the oven unit(s)
during cooking. PRE-HEATING the oven, even
to high temperature settings, is speedy—rarely

more than about 10 minutes. Preheat the oven

only whennecessary. Most foods will cook satis­factorilywithoutpreheating.If you findpreheat­ing is necessary, keep an eye on the indicator

light and put food in the oven promptly after

.

light goes out.

IMPORTANT: The OVEN TEMP control has
a red pointer that is used only for CLEAN. For
normalcooking, line up the desired temperature

(marked on the outer edge of the control knob)

withtheindexmarkerlocated immediatelyabove
the control.

Oven Interim

Shelwes

The shelve (s) are designed with stop-locks so
thatwhenplaced correctly on the shelf supports,

(a) will stop before coming completely from the
oven, (b) will not tiZtwhen removing food nor
when placing food on them.

TO REMOVE shelve(s) from the oven, when
cool, lift up rear of shelf, pull forward with stop­locks along top of shelf supports.

TO REPLACE shelve(s) in oven, insertshelf
with stop-locks resting on shelf supports. Push
shelf toward rear of oven; it will fall into place.
When shelf is in proper position, stop-locks on
shelf will run under shelf support when shelf is
pulled forward.

chumLight

The light comes on automaticallywhen the door

is opened.Use switchonwindowdoor toturnlight

on and off when door is closed.

20

—

——

CONVENTIONAL OVEN

Bdklng

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

e

given on recipes as aguide.Oven thermostats,over a period ofyears,
may“drift” from thefactory settinganddifferences in timingbetween
an old anda new oven of 5 to 10 minutesare not unusualand you
may be inclined to think that the new oven is not performing cor­rectly. However, your new oven has been set correctly at thejactory
and is more apt to be accuratethanthe oven it replaced.

1. It is recommended that you operate the

rangefor a numberof weeks to becomefamiliar
withyour newoven’s performance.However,if
you find that your foods consistentlybrowntoo
little or too much, you may makea simple ad­justment in the thermostat (OVEN TEMP)
knob. See section titled “Care of Your New
Oven.”

2. Use tested recipes from reliable sources.
Measure ingredients accurately and combine
carefully.Use correct sizebakingutensil.

3. Placeshelfat positionsuggestedon chart be­low.On modelsso equipped,lettersare marked
on wall of large oven. On modelswhereletters
are not markedon oven, lowest positioncorre­spondsto A inchart, B isnext highestposition,
etc.

4. Preheatthe oven only whennecessary.Most
foodswillcooksatisfactorilywithoutpreheating.
If you findpreheatingis necessary,keepan eye

.- ——

BREADS, QUICIQ

Biscuits

CoffeeCake
CornBread
Gingerbread B 350 30-45
Plain Muffins
Popovers B

QuickLoaf Bread B 350-375

B, C 425-475 10-20
B, A 350-400 20-30

B 425-450 25-40

A, B 400-425 20-30

375 45-60

_-—

45-60

on the indicatorlight and put food in the oven
promptlyafter lightgoesout.

5. To set oven: Close oven door. Turn OVEN
SET to BAKE and OVEN TEMP to tempera­tureon recipeor on BakingChart.

6. Place food in oven, being certain to leave
about l-inch of space betweenpans and walls
of oven for good circulationof heat.Closeoven
door. Duringbaking,avoid frequentdoor open­ingsto preventundesirableresults.

7. Check foods for donenessat minimumtime
on recipe. Cook longer if necessary. Remove
foodsandswitchoff heat. When cookingfood for
first time in thisoven,use timeson recipesas a
guide.Be certainfoods are done before remov­ing from oven. SeeBaking,Before You Callfor

ProductService.

NOTE: Informationabout baking at highalti-

tudescan usuallybe obtainedat your stateagri-

culturalstation.

— --- .— ---

-——

COOKIES1

Brownies
Drop

Refrigerator
Rolledor Sliced

—

————-— ——

B, C
C,B
C, B

C, B

325-350 25-35
350-400 10-20
400-425 6-12
375-400 7-12

CAKES1

(withoutshortening)

Angel Food

Sponge

Jelly Roll

A
A
B

325-37!5
325-350 45-60
375-400 10-15

30-55

MISCELLANEOUS

———.——————

For best results, use shiny aluminum utensils, with dull finish on bottom, ‘To RAISE YEAST DOUGHS, cover lightly

1

with cloth and place in your well insulated oven to keep away from drafts. Yeast doughs raise best at 85° .to
oven lamp should be off during rising. FRUIT CAKES: place large ones on lower shelf position; place small or loaf

Dantwe on shelf in center of oven.

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

2

NOTE: When two shelf positions are listed, the first one gives well browned and
browning, use the second shelf position the next time You cook. Foods listed with three shelf positions cook suc­cessfully on any position listed, alone or in an oven meal.

——— .—————.—

—————

.———-—

—.

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

and Custard
Scalloped Dishes
Souffles

A, B, C

A, B, C

A, B, C

cooked food. If Youdesire a different

350-400
300-350

B

325-400

B

B

325
325-375
300-350

30-60
30-60

60-90

60-90
30-60
30-75

llOJ, so

21

CONVENTIONAL OVEN

m-

—
—,,,1=:=

Roastingisovencookingof tendermeator poul­try by dry heat. Roasting temperaturesshould
be steady and low.

(Low temperatures keep
spatteringand oven cleaning to a minimum.)
It is not necessaryto sear, cover, baste or add

water.

Hmrs Km IMMwT’lnm

1. Checkweightof meat,and place, fatside up,

5. Most meats continue to cook slightlywhile
standingafterbeing removedfrom theoven.For
rareor mediuminternaldoneness,if meat is to
stand 10-20minuteswhilemakinggravy or for
easier carving, you may wish to remove meat
from ovenwheninternaltemperatureis 5-10”F
below temperature suggested on chart. If no

‘standingisplanned,cook meatto suggestedtem-

peratureon chart.

on roastingrack in a shallowpan. (Broiler pan
with rack isa good panfor this.)**

2. Place in oven onshelfin A or B position.No

preheatingisnecessary.

W3F/

FROZEN IRCUW’IS

a. Frozen roastsof beef,pork, lamb,etc., can be

started without thawing, but allow 10-25min­utes per pound additional time (10 min. per
pound for roastsunder5 pounds,more timefor
largerroasts).

4. The chart below gives approximate time in
minutesper pound. These timesshouldonly be
used as a guide. A“meatthefiometer, inserted
into thecenter of the thickestpart of the meat,

is the only accuratetest fordoneness.

! ~~:’,,a,l,.,~:~g~:<:;:----.----- .--—---

........=-----J =.-..........

BEEF 2

Standing Rib

Rare

Medium 30-35 min. 22-26 min.

Well Done

Rolled Rib

Add 5-10 min./pound to times givenfor standingrib roasts.

3-5 Ibs. 6-8 Ibs.1

24-30 min.
35-45 min. 28-33 min.

b. Thaw most frozenpoultry before roastingto

ensureeven doneness.Some commercialfrozen
poultrycan becookedsuccessfullywithoutthaw-

ing.Followdirectionsgivenon packer’slabel.

——.— ------

—----

18-22 min.

,.,~-

-=.=-..-= :L::

-------------—

-------- ----

------ ------

==:,_~:=____-:

130-140

150-160

170-185

——

22

CONVENTIONAL OVEN

Broiling is cooking foods by intense radi­ant heat from the upper unit in the oven.
Most fish and tender cuts of meat can be
broiled. Follow these steps to keep spat­tering and smoking to a minimum.

9. If meathas fator gristle nearedge, cut
vertical slashes through both about 2-in.
apart. If desiredfat may betrimmed,leav­ing a layer about ~-in. thick.

2. Place meat on broiler rack in broiler
pan which comes with range. Always use

rack so fat drips into broiler pan; other­wise juices may become hot enough to
catch fire. Aluminum foil may be used to
line broiler pan and rack. But, be CER­TAIN to cut openings in foil, to corre­spond with rack so fat drips into pan
below. See note below before marinating

and using barbecue sauce.

3. Letters on oven wall, and chart below,
indicate where to position shelf for best

browning while cooking inside of food to

desired doneness. Placing food closer to

top of oven increasessmoking, spattering,

exteriorbrown onmeat and thepossibility

of fats on foods catching fire.

4. LEAVE DOOR AJAR about 3 inches
—door stays open by itself, and keeps

heating unit at proper temperature for

broiling.

5. SWITCH OVEN SET and OVEN
TEMP CONTROLS TO BROIL. Pre­heating unit is not necessary.tt

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

gether, use first times given for thinnest

food.)

7. Turn oven off, servefood immediately,
leavepan

outside oven to cool duringmeal

for easiest cleaning.
Cooking times given areapproximate and

should be used only as a guide; they are

based on meat at refrigeratortemperature
when placed in oven.

———

t’t~o?~: If your range is

lighterbrown than expected, eventhough directionshave been carefully followed.

Browning can be improved as follows:

1, Follow directions given on this page for setting up the oven, preparing food,

setting controls and leaving door ajar.

2. Preheatthe broil unit fgr 10minuteswith food andbroilerpan outsidethe oven.

3. Place food in oven, leave door ajar and time first side of food as directed. Turn
food and time second side, BUT for the LONGEST time given on the chart for
your particular food type, thickness, etc.

being operated on low power (voltage), broiled foods may be

23

- ————
——

CONVENTIONAL z=:

BROILINGCHART

.—

m-

. ..... .—— --------- — ---- -- -.-----_.————

-----

❑...- .-.-=—:———

1 I I I

Bacon

. I _ _____

Beef Steaks2

Thin steaks,~2-~4 inch thick cook through very quickly.. Forobest outside browning, pan frying is

recommended. See Surface Cooking Chart. If oven broll!ng IS preferred, use D shelf position. To

achieve best browning on second side, cook first side just to change meat color then turn and

cookto donenesspref~rred.

R~~~

Medium
Well

Done

Rare
Medium
Wei’1

Done

I

V2 lb. about

8 thin slices

1 in. thick

(1-1Y2Ibs.)

1Y2in. thick

(2-2Y2Ibs.)

------- - —-..---------.- -----

c

I

4“

I -----’ ‘--

2-3

I

6-9
6“8

8-10

l~;6
20-25

Fish

Ham Slices

RawCookBefore Eating

~

Lamb Chops

Medium

Well Done

Medium

Weli Done

B;ke~ Products

Bread(Toast)or

ToasterPastries

1 lb. fillets

%-?42in.

1-2slices,

about 1lb,

ly2. in

(1Y2

2(1 in.)

about10-12oz.

2

(1Y2in.)

about 1 lb.

2-4slices

1pkg.(2)

I

L

V2 in.

Ibs.)

k-

c

c

B

c
c

c

B

12

1:
10

17

8

8

4-5

4-5
9-11

4-7

8-10

1::?4

lx-l--::

1, SeeUsing YourOvenfor positioningshelves.

2. See noteonroastingchart abouttenderedbeef.

3. Brusheachsidewith fat. Broil skinsidedownfirst. Forall weightsof chicken,BROILWITHDOOR
CLOSED.For any weight over2 Ibs., cook first side 5 minutes longerthan time givenon chart.

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

oil or butterandagainafter half thecooking.

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

cookingheavilycured meats,orfor bastingfoodduring cooking.AvoidspiIling thesematerials
on oven liner or door. If spilled,~wipe up immediately with a papertowel; whensurface is

COOI,cleanand rinse.

24

CONVENTIONAL OVEN

HOW TO OPERATE

BEFORESTARTINGYOUR

SELF=CLEANING

OVEN CYCLE,CHECKTHESETHINGS:

TO PREVENT SMOKING,

1

2
(!8

4fD
5

6

(a) Wipe up excess grease or boiloverson oven !4ttorn.

e

(~)Remove broiler pan, rack and other cooking utensils.See photo in

front of book to identify.

Clean spattersor spillson ovendooroutsidegasketand areaaroundoven

opening. SeeOVEN FRAME, DOOR LINER followingpages. NEVER

e

USE COMMERCIAL OVEN CLEANER IN OR AROUNDTHE SELF­CLEANING OVEN.

DO NOT CLEAN REFLECTOR. l?AN/RINCS FROM MODELS
WITH PLUG-IN SURFACE UNITS IN SELF-CLEANING OVEN.

e

They are chrome-piated and will discolor.

On modelsso equipped,be sure rotisseriereceptacle is closed.

Be sure oven light is o#.

e

On models so equipped,raise
fullyraisedposition.

e

Shieldmust-be up so door can

the window shieldby

be latched for oven to

operate.

“m

e

liftinghandles to

_—

THENFOLLOWTHESEEASYSTEPSF(IR
THECOMPLETESELF-CLEANOPERATION:

CLOSE OVEN DOOR. TURN

A

OVEN SET KNOB TO CLEAN.

TURN OVEN TEMI’ KNOB TO
THE RIGHT (CLOCKWISE)
PAST BROIL SETTING TO
CLEAN. THE POINTER ON
THE OVEN TEMP CONTROL

SHOULD POINT UPWARD TO-

WARD THE INDEX MARKER.

(When this locationis reached the

control should snap into fina~
position. )

25

OVEN TEM/lPSEITING FORCLEANCYCLE

e

BI e

CONVENTIONAL OVEN

PUSH AND HOLD LATCH RELEASE BUTTON WHILE SLIDING
LATCH TO RIGHT UNTIL IT IS INCLEAN POSITION.(OVENSET
knobmust be in OFF or CLEAN positionbeforelatch can be moved.)

ON YOUR AUTOMATIC OVEN TIMER:

CHECK START

TIME AS THE RANGE CLOCK. IF NOT, TURN START KNOB UNTIL

POPSOUT AND CANNOTBE TURNED.
SET THE POINTERAHEAD, ON THE DIAL MARKEDCLEAN,FORAS

MANYHOURS AS NEEDED TO CLEAN THE AMOUNT’OF SOIL IN
YOUROVEN. SUGGESTEDTIMESFOR CLEANINGARE.

Self-Cleanoven alone,1?42hoursformoderatesoil,2 hoursormorefora more

heavilysoiledoven.

DIAL TO BE CERTAIN POINTER IS AT THE SAME

IT

c1

2

e

e

For exampleifrangeclockreads7:00, setpointeronCLEANdialat 8:30for
a moderatelysoiled oven.

OVEN CLEANING LIGHT will glow when all stepshave been set up
properly.

When the LOCK LIGHT firstcomes on this indicatesthat the oven is
hot and the door will soonbe LOCKED. The light will stay on during

cleaning time and until oven heat decreasesin temperature again. See
more informationunder When Lock Light Glows.DOOR AND WIN­DOW GET HOT DURING SELF-CLEAN CYCLE. DO NOT TOUCH.

WHEN LOCK LIGHT IS OFF, PUSH ANDHOLD LATCH RELEASE
BUTTON WHILE SLIDING LATCH LEFT TO OPEN POSITION.
Now, open the oven door to see your sparklingoven! (Lower window
shieldby pushinghandles toward bottom of window.)

TURN OVEN SET TO OFF.

See More Information On the Self-Cleaning Oven, next page.

26

—

CONVENTIONAL OVEN

—

xoreIBjrm@tiofl

ON THESELF-CLEANBNGOVEN.

HCMNk works

Your oven is cleaned by -heat (at temperatures
above usual cookingheats) which causessoil to
disappear from the oven. A device in the oven

further convertssoil into an essentiallyodorless

and colorless vapor. A slight odor may be de­tected, especiallyduring the first few cleanings.

i3efc3PeCkming,

Check the IFdkwwing

OVEN FRAME AND DOOR LINER —Door
liner outside the woven gasket (see photograph
in front of book to identify) and the oven frame,
are sealed off from the oven during cleaning,
therefore, are not cleaned automatically. How­ever, during cleaning these areas heat enough
to “bake on” soil present so it becomes harder
to clean. If theseareasare soiled, removebefore

cleaning automatically, using soap filled steel
wool pad, if necessary. Rinse thoroughly to re­move soap before cleaning. DO NOT CLEAN

GASKET.

CARE OF WOVEN GASKET—On oven door,
thewovenfiber-glassgasketis essentialfor agood
oven seal. CARE SHOULD BE TAKEN NOT

TO RUB, DAMAGE OR MOVE THE GASKET.
DO NOT useany cleaningmaterialson the gas­ket, and to do so mightdarnageit.

NO COMMERCIAL OVEN CLEANER OR
OVEN LINER PROTECTIVE COATING OF
ANY KIND SHOULD BE USED IN OR
AROUND ANY PART OF THE SELF­CLEAN OVEN. ALSO DO NOT USE PIECES
OF FOIL TO CATCH SPILLOVERS OR TO

DELAY CLEANING OF SELF-CLEAN

OVEN.

CleanOnlyOwenShelves
tinYour SehClean Owen:

a. During cleaning,shelves may become irides-

cent and may lose some luster. (Oven shelves

discolor to a deep gray after many cleanings.)

b. Oven shelvesmay become so clean that they

will not slide easily on shelf supports after self-

.-

cleaning. To reduce this condition, dampen fin­gertips with small amount of cooking oil. Rub

lightly over rightand left sides of shelves(where

they contact shelfsupports). Use a lightapplic
tion of oil so it doesn’t run down and soil ove
walls.

m

Self-Cieaning OvenIlhXes

ASH—Some types of soil,eventhoughthey dis­integrate,will leave a deposit in the oven. This

appears as a light film or a darker,heavier ash,

depending upon the amount of soil which was
in the oven. This ash can be removed with a
wipe of a moist sponge or cloth. IF PART OF
A DARK DEPOSIT REMAINS AFTER WIP­ING WITH A MOIST SPONGE, THE SELF

CLEANING OVEN WAS NOT TIMED LON
ENOUGH. The deposit will be removed in sub­sequentcleanings.

HAIR-LIKE LINES may be noticed on the
gray enameledsurfacesof the self-cleaningoven.
This is a commoncondition, resultingfrom heat­ing and cooling during cleaning. These lines do
not affect oven performance.

WHEN LOCK LIGHT GLOWS—If you cook at

high temperaturesjust before cleaning,the Lock

Light may glow when OVEN SET is switchedto

CLEAN. The glow indicatesthat the oven is too
hot for LATCH to be movedto CLEAN and the

oven must be cooled first. See preceding pages

for information on glowing Lock Light during

cleaning.
IF SMOKING OCCURS DURING CLEAN-

ING because of excessive grease in oven or
utensil being left in oven, DO NOT TRY TO
FORCE DOOR OPEN but follow these steps:
a. SWITCH OVEN SET TO OFF.

b. Open windows and door to rid the room of
smoke.

c. A11owoven to cool AT LEAST ONE HOUR
before opening the oven door.
d. Correct the condition which caused smoking
and start the self-cleaning oven operatingagain.

HEATING AND COOLING of metal during

cleaning or during cooking result in “crackling”

soundswhich are considerednormal.

a

27

MICROWAVE COOKING CENTER: CARE ANO CLEANING

-roper care and cleaning procedures are essen­tialfor a longand satisfactorylife for yourrange.
Included in this section are directions and
CLEANING CHARTS for cleaningall parts of

the range.When cleaningrangemanually,wear­ing of rubber gloves is recommended to protect
the hands.

lP0rw2f#~in

The porcelain enamel finishis essentially glass
fused on steel at high temperatureand is break­able if misused. This finish is acid resistant.
However, any acid foods spilled (such as lemon
or other citrus fruit juices, or mixturescontain­ing tomato or vinegar) should be wiped up im­mediately.See chart for cleaningsuggestions.

hand Finish

A Walls, FlcmPand

lastk Cower

e

Because there is little heat except in the food,
or sometimesin the utensils,spills and spatters
are easy to remove.Some spattercan beremoved
with a paper towel, others may require a damp
cloth. Remove greasy spatterswith a sudsycloth,
then rinse,and dry. Clo

on oven wa

attempt to remove the cover over the “stirrer”
at the top of theoven for cleaning.NEVER USE
A COMMERCIAL OVEN CLEANER ON ANY
PART OF YOUR MICROWAVE OVEN.

SCORCHED-APPEARING STAINS ON THE SHELF

OF YOUR MICROWAVE

greasebakingonto shelf while preheatingBrown

‘N Sear Dish, may be removed with DELETE.

(Note: Grease does not normallybake ontooven

interior in microwave operation; however, high
heatsgeneratedon bottomof Brown ‘N Sear Dish
can cause baked-on condition on shelf only, if
grease is present.)

After usingDELETE, rinseanddry thoroughly,

following instructions on can. Do not use
DELETE on the painted surfacesof the oven,
suchas the walls.It will scratchthe paint.

DELETE ( Catalog No. WX1OX4) may be

purchased from your local Hotpoint dealer or
from your Hotpoint Authorized Service Center,
check the”yellow pages” for location and phone

IIs.Underno circumstancesshouldyou

not use abrasive cleaners

OVEN,usually caused by

B. Door–hide

Glass-wipe up spattersdaily, washwhensoiled
with a minimum of sudsy warm water. Rinse

thoroughlyand dry.

Metal and Plastic Parts on Door—to assure a
tight seal around door, this area must be wiped
frequentlywith a damp cloth to removeall soil.

A buildup of soilcouldresultin leakageof micro­wave energy from the oven. DO NOT USE
ABRASIVES, SUCH AS CLEANING POW­DERS OR STEEL AND PLASTIC PADS.
THEY WILL MAR THE SURFACE OF
THESE PARTS. ALSO, ALL CLEANING
MATERIALS USED ON THE DOOR PARTS
MUST BE THOROUGHLY RINSED OFF.

~.

AutomaticTemperature

Probe

Probe is sturdy,but care shouldbe taken in han­dling.Do not twistor bend;avoid droppingtem­peratureprobe.

Clean as soon after using as possible.To clean,
wipe with sudsycloth, then rub lightlywithplas­tic scouringball if necessary.Rinse and dry. (Or
washin dishwasher.)
DO NOT USE TEMPERATURE PROBE IN
OVEN UNLESS IT IS INSERTED INTO
FOOD, AND TIME/TEMP SWITCH IS AT

TEMP.

PLUG-lNSURFACEUNHTS

Clean area under reflector pans frequently. Ac­cumulatedsoils, especiallygrease,may catchfire.

To make your cleaning job easier, the surface

units on your range are Plug-Ins which can be
removed.
TO REMOVE PLUG-IN SURFACE UNIT:
a. Always be certain that the control for that

surfaceunitis at OFF positionand the unit coils

are cool before attemptingto remove the unit.

Plug-in Surface Unit

1

ELETE may also be sold at local grocery or
hardwarestores,or at housewaresdepartmentof
some departmentstores.

28

T

G

A

MICROWAVECOOKING CENTER: CARE AND CLEANING

b. Raise the unit coil, at point opposite recep-

tacle,aboutone inchabovethe pan/ring and pull
it awayfrom thereceptacle.
c. Carefully pull the unit terminalsthrough the

openingin thereflectorpan/ring.

After removing the Plug-In surface unit, re-

move the chrome-plated reflector pan/ring to

clean underthe unit.

NOTE: Ranges with Plug-In surface units have chrome-

plated reflector pan/rings.
DO NOT COVER WITH ALUMINUM FOIL. Clean as rec­ommended in Cleaning Chart.

Wipe around edges of the surface unit opening
in the cooktop, clean the bowl-shapedarea be­low theunitand rinsewithdamp clothor sponge.

To FBepkaceIwJg”hl unit

a. Place chrome-platedreflector an/ring into

the unit recessin thecooktop so e unit recep-

tacle can be seen through openingin reflector

pan.
b. Insert theterminalsof Plug-In unit through

opening in chrome-plated pan/ring and into
receptacle. s

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

J

Caution in Caring for
Plug-in SurfaceUnits

DO NOT immerse Plug-In surface units in
liquid of any kind. See the Cleaning Chart
for cleaningof surfaceunitcoils.If thespider
or medallionare cleaned, be certain to wipe
all cleaning materials thoroughly from the
unit coils before returning the unit to the
range.

DO NOT attemptto cleanPlug-In surface
units in an automatic dishwasher or self­cleaning oven.

DO NOT let thetwo electricalends of the
Plug-In surface unit get damaged or bent.
The terminals are sturdy and will not be
damaged if handled with reasonable care.
The Plug-In unit terminals and receptacle

are designedto line up automaticallywhen

pluggedtogether. If the terminalsare badly
bent and cannot be plugged into the recep­tacle,theunit shouldbe takento the product
servicecenterfor replacement.

DO NOT attempt to clean, adjust or in

any way repairthe Plug-In receptacle. If an
abundanceof liquid shouldaccidentally spill
and collect inside the receptacle, call your
product serviceman.

The Master ovenis ventedthrougha duct which

islocatedunderrightrearsurfaceunit.Cleanthis
duct frequently. To remove, lift rear surface

unit, remove reflector pan, and lift out duct. To

reposition, place solid part of duct over round
opening under the cooktop. Then position hol
in duct so it sets directly under round open”
in reflector pan. Duct mustbe in correct positl
so moistureand vapors from ovencan be vente
during use.

NEVER COVER HOLE in oven vent duct with
aluminumfoil or any other material.To do so
prevents the oven vent from functioning prop­erly during cooking.

*

LAMP REPLACEMENT

Fluorescent

Surface Lamp

WHEN CHANGING A FLUORESCE
LAMP, DO NOT TOUCH THE METAL AT
ENDS OF LAMP.

a. Pushbuttonseitherside of glasspanelcovering

lamp and let swing down for accessto lamp.
b. Roll lamp, one quarterturn,remove.

C. Check type and wattageof lamp; replace with

same kind. Hold lamp near each end and insert
prongsinto sockets.Gentlyrolllampuntilit stops.

d. Connect electric power to range. Start

seeinstructionson

Surface Cookingpages.

lamp;

m

a. Removethe threeslottedscrewsin lamp cover;

see diagram. Remove cover; replace lamp with

40 watt appliancelamp.

b. Replace lamp cover with three screws.

c. Connect electric power to range.

29

e

MICROWAVE COOKING CENTER: CARE ANO CLEANING

OwenLampIMierowaueChmnll

Microwaveoven lampshouldlast almost as long
as the armliancelasts. To re~lace it reauiresa
Product‘Servicecall. -

~w~lirI~ ~~c

Range

A levelingscrew is located at each cornerof the

baseof therange.By removingthebottomdrawer,
you can level the rangeto an uneven floor with

theuseof anutdriver.

Adjusting Owen Thermostat

When cooking a food for the first time in your
new oven, use time given on recipe as a guide.
Oven thermostats,over a period of years, may
“drift” from the factory setting and differences
in timing betweenan old and a new oven of 5
to 10 minutesare not unusual.Your new oven
hasbeenset correctly at the factory and is more
apt to be accurate than the oven which it re­placed.However, if you findthat your foodscon-

sistentlybrown too little or too much, you may

ke a simple adjustment in the thermostat

ven Temp) knob.

PULL KNOB OFF OF SHAFT. LOOK AT
BACK OF KNOB AND NOTE CURRENT
SETTING, BEFORE MAKING ANY AD­JUSTMENT. To increase oven temperature,

adjust toward HI or RAISE; to decrease tem-

perature adjust toward LO or LOWER. Each

notch changes oven temperature 10 degrees.
Oven temperaturecan be raised by 20 degrees
or loweredby 30 degrees.

./

POINTER

‘1

pointer towardRAISE to increasetemperature;
toward LOWER to decrease temperature.Each

a

notch changes oven temperature 10 degrees.

(NOTE: On self-cleaningovens, the oven tem­peraturecan be raised by 20 degrees or lowered
by 30degrees). Tightenthescrews.

3. Return knob to range, matching flat area on
hob andshaft.Recheck ovenperformancebefore
makingan additionaladjustment.It is important
to return knobsto shaftsfrom which they came.

Llsed Aluminum Fail

A. IN MICROWAVE OVEN, use metalonly as
directed in the Cook Book. Metal strips as used
on meat roasts are helpful in cookingfood when

used as directed. Metal trays may be used for
TV dinners. However,when using metal in the
microwaveoven,keep metal at least l-inch away

from sides of microwaveoven.

L A

B IN CONVENTIONAL OVEN, if desired,
broiler pan may be lined with foil and broiler
rack may be covered with foil for broiling. AL­WAYS BE CERTAIN TO MOLD FOILTHOR­OUGHLY TO BROILER RACK AND SLIT
FOIL TO CONFORM WITH SLITS IN RACK.
Broilerrackis designedto minimizesmokingand
spattering, and to keep drippings cool during
broiling.Stoppingfat andmeatjuices from drain­ing to the broiler panpreventsrack from serving
itspurpose,andmay let juicesbecomehot enough
to catch fire.

C. ON CHROME-PLATED REFLECTOR
PAN/RINGS. Do not cover with aluminumfoil.
Cleanas recommendedin CleaningChart.

—

1. Hold knob firmly in one hand so pointer is at

top.

2. With other hand, loosen 2 screws and move
pointerone notchin thedesireddirection.Adjust

30

NOTE:Letrangepart(s)cod before cleaning rnamwally.

It is

recommended that rubber gloves be WOFOto protect the hands.

.—=.—.—..—.

Chrome-Plated

Reflector
Pan/Rings

Broiler Pan

and Rack

Soap and Water
Stiff.,Bristled Brush
Soap-Filled

Scouring Pad

Soap and Water
Soap-Filled

Scouring Pad

Plastic Scouring Pad

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

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

(Do not let soiled pan and rack stand in oven to cool.) Drain fat, cool
pan and rack slightly. Sprinkle on detergent, fill pan with warm water.
Spread cloth or paper towel over rack, let stand a few minutes. Wash,
scouring is necessary. Rinse and dry. (Or wash in dishwasher.)

31

MICROWAVE COOKING CENTER: CARE AND CLEANING

mw 5i!?l@leag%gr%tcrowave(jhvkitig-~entir

NOTE: Let range part(s) cool before cleaning manually.

U is recommended that rubber gloves be worn to protect the hands.

crowaveOven Door

@

Inside

Optional Ventilating

Hood Metal Grease
Filters

—

L

..-

— .-..e=s.:::::=a.ss.==~..~~...— —

Soapand Water

Soapand Water

.. ...

‘aE:2%‘r

Soap and Water

Damp Sudsy Cloth

Soap and Water

I

__L------.--—.. ..-- ——--

.,,qsg~:q::=-::.C-_____

Wash all glass with cloth dam ened in soapy water. Rinse and po!ish
with dry cloth. Knobs on con rol panel are removable, if desired. If
knobs are removed, do not allow water to run down inside surface of
glasswhile cleaning.

Wash, rinse then
~h#?fiammonia, acids or commercial oven cleaners which may damage

.

Acids— if range is hot use dry paper towel or cloth to wipe UP right
away. When surface

$?i~?~%ftc., wash with soap and water when cooled, rinse. Polish with

.

Avoidcleaning powdersor harshabrasiveswhich may cause scratching
of surface. See note on porcelain enamel. Care Section.

To assure a tight seal around doorthis area must be wiped frequently
with a damp cloth to remove all soil, A build up of soil could result
in leakage of microwave energy from the oven. DO NOT USE ABRA­SIVES, SUCH AS CLEANING POWDERSOR STEEL AND PLASTICPADS.
THEY WILL MAR THE SURFACE OF THESE PARTS. ALSO,ALL CLEAN­ING MATERIALS USED ONTHE DOORPARTS MUST BE THOROUGHLY
RINSED OFF.

Soak, then agitate in hot detergent solution. Don’t use ammonia or
other alkali because it will darken metal. Light brushing may be

help remove imbedded soil and dust. Rinse, shake, and remove

to

moisture before replacing.

polishwith dry cloth. DO NOT USE steel wool, abra-

is cool, wash and rinse. other—such as fat spat-

1’

used

*Spillage of marinades, fruit juices “and basting materials containing acids may cause discoloration,so should be wiped

up immediately with a paper towel. When surface is cool, clean and rinse.

32

—

—

IF, WHEN COOKING WITH AUTOMATIC TEMPERATURE PROBE, N(9 COOKMIG

TAKES PLACE AFTER “STARTs’ BUTTOM HAS BEEN PRESSED:

a.Check to be sure TIME/TEMP Switch is set at TEMP. If set at TIME, andTimer is,at

“O,” no cooking takes place. (If time remainson Timer, oven willoperate until time reaches
“O,” then go off.)

b.when cookingwithTEMPERATURE PROBE, check to be sure cable end is securely

“seated” into oven receptacle. If it is not securely “seated,” and oven is otherwiseset for
Temperature Probe Cooking, oven will not start to tell you firm connection has not been
made.
C.When cookingwithTEMPERATURE PROBE, check to be sure temperatureset on di

is higher than actualtemperatureof food inoven. If food has reached or exceeded temper
ture set on dial, oven will not start to tell you set temperaturehas been reached.

iF THE MICROWAVE POWER WON’T COME ON

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

if=MICROWAVE ENERGY GOES OFF BEFORE SET TIME HAS ELAPSED

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

tinues to go off, this signalsa problem, so call serviceman.

*

~

——

IF LAMP BURNS OUT

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

is designed to last for about the life of range.

TV-IRAIDM3!BWIEFtFEM?ENCE

Some TV and radio interference might be noticed while operating the microwave oven. I
is similar to the interference caused by other small appliances such as vacuum cleaner
mixers, etc. It does not indicate a problem with your oven.

—

33

w

b

When Rangek Working But
T’sv3ubkk With A Feature:

AUTOMATIC OVENTIMERS. Check to be certain

step-by-step directions were followed correctly.

Reviewpageson use of timer.

BAKING.Checkmaterialand sizeof bakinguten­sil; placement of shelf and food in oven. If the
oven was used for broiling, just before bakinga
food, turn the oven completely off and open the
door wide so it can cool (5 or 10minutes). Then
ovenmay be used for baking.
BROILING.Be sure OVEN TEMP is set at

ROIL. If there was excessive smoking and

attering: Were shelf and broiler pan at posi-

a

on suggested on broiling chart? If aluminum
foil was used on broil rack, was it handled ac­cording to directions?

SURFACE UNITS. If lights on range are working

but the oven or surface units do not heat, call
serviceman.

CAN’TLATCHDOOR.Check the step by step di­rectionsfor latchingdoor: (a) Did you pushand
hold in latch release while moving latch? (b)

Turn Oven Set knob to CLEAN. Glowing Lock

Lightafter knobis turned showsoven is too hot

from previous oven use and door won’t latch.

—

Open door wide so oven can cool, then latch
can be moved. (c) Be sure the door shield is in
up position and is firmly in place. (d) Oven Set
must be at”CLEAN or OFF before latch can be
moved.
ODOR,SOUNIIS.Check More Information on the

Self-C’leaningOven, Care Section.
OVEN

DOESN’T CLEAN. Check the directions to

be certain ALL operations were done correctly
for startingthe cleaningcycle. Cleanlightshould
come on,
Possible causes of the problem: (a) Failure to
set proper AutomaticTimer dial. The STOP dial
must be set and advancedbeyond the timenoted
on range clock. (b) The STOP dial was not ad-

vancedfor long enoughtime. (c) A thick pile of

spilloverwhencleanedleavesa heavy layer of ash
“ spotswhichcould haveinsulatedthe area from

rtherheat.See page27concerningash. (d) Both

a

VEN SET and OVEN TEMP must be at

CLEAN setting.

SMOKING. Cooking utensils and excessive
amounts of spillovers and liquid grease not

baked on were not removed before starting

SELF-CLEANING OVEN.

If ovenand surfaceunitsdo not heat,and lights
on the range are not working,check first to see
that the three-pronged plug connected on back
of range is fully insertedin wall receptacle.

RangeHouseFuse

The difficulty might also be in the main distri­bution panel of your house by a blown oven
circuit fuse, a tripped oven circuit breaker,the
main fuse, or the main circuit breaker,depend­ing upon the nature of the power supply. If a
circuit breaker is involved, reset it. If the con-

trol box employs fuses, the oven fuse (a car-

tridge-type) should be changed. BUT ONLY

BY SOMEONE FAMILIAR WITH ELEC­TRICAL CIRCUITS.
Apartment tenants and condominium owners
shouldrequesttheirbuildingmanagementtoper­form this check before calling for service.
If after replacing the oven circuit fuse or re­setting the circuit breaker, the fuse blows or
circuit breaker trips open again, call your serv­iceman.

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CUSTOMERCARE

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YourHotpointapplianceisoutstandingin featuresandhas
been well-designed,with the help of home economists,
withthehomemakerin mind.Youwill findit dependable,
precision-builtand reliablein performance.

Similarly,intensiveefforts have establishedan efficient,
well trained,nationwideproductserviceorganization.No

or move—the networkof thou-

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matterwhereyou live—
sands of Hotpoint franchised distributors, dealers and

servicetechniciansarehappytoserveyouandmakedoubly
sureyour newappliancegivesyou continued,satisfactory
performance.

Notice to Owner

ForProfessionalMaintenance,call
Hotpoint Franchised Service—it’s
nearby. Get telephone number
from your dealer or the “yellow
pages” andwrite it here.

Hotpointwantsyouto bepleasedwith your new
HotpointAppliance.Part of our commitmentto
keepingyou pleasedis providingthe best pos­sible servicewe can.
Should your Hotpointapplianceneedservicing,
call your localdealer.He”mayprovidethe serv-

ice himself,or refer youto a.qualified servicer
in yourarea.
If you do not havea servicing dealer, call the
Factory Service office in your area. A list of
these offices and telephone numbers is in­cluded with your appliance.
If the service you receiveis not to your satis-

faction, herearethree stepsyou shouldfollow
to makeit right:

t’First, contact the peoplewho servicedyour

Hotpoint appliance.Explainyour point of view

and why you are displeased. in most cases,
this first step will solve most problems.

2. If you still have not resolvedyour problem,
write all details,including yourtelephone num-

RANGE MARKETING DEPARTMENT

GENERAL ELECTRIC COMPANY

Appliance Park, Louisville, Kentucky 40225

Q331 +

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Pub.No.394F$&&==

For.service after the warranty period: ~

Eventhefinestprecision-builtappliancesmayrequireserv-

ice fromtimeto time.In someareas,franchisedCustomer

Care@serviceorganizationsofferservicecontracts,beyond ­the originalwarrantyperiod,whichenableyou to budget
for suchpossibleoccurrences.

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Contactyour local franchisedCustomerCare serviceor­ganizationto ascertainwhetherservicecontractsareavail­ableinyour area,andto learnthedetailsof theirplan

its

termsand conditions.

ber and the model and serial number to Hot­point direct. The addressis:

MANAGER—CUSTOMER

HOTPOINT
WATI’ERSON CITY EAST 312
APPLIANCE PARK, LOUISVILLE, KY. 40225

If you are dissatisfied with the action taken,

3.

the final step wouldbe to send full information
to:

MAJOR APPLIANCE
CONSUMER ACTION PANEL
20 NORTH WACKER DRIVE,

CHICAGO,ILL. 60606

This panel,knownas MACAP,is a groupof in­dependentconsumerexperts under the spon­sorshipof several industry associations. Its
purposeis to study industry practices and to
advise the industry of ways to improve cus­tomer service.

Freeof industry control andInfluence,MACAP
is able to make impartial recommendations,
consideringeachcaseindividually.

RELATIONS

and

.—

—

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QUALITY PRODUCT Of GCNERAL ELECTRIC COMPANY

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