Page 1
—
.K@IamcmaaQKI
+ YourDirectLinetoGeneralElectricW
- TheGEAnswerCenteF800.626.2000
Page 2
HelpUsHelpYou...
ReadThisBookCarefully
It is designed to help you operate and maintain your
new Cooking Center properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
help. .
The GE Answer Center’”
800.626.2000
consumer information service
or write: (include your phone number);
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
.Cail, toll free:
WriteDown theModel
and SerialNumbers
You’ll find them on a label on the front of the lower
oven behind the door.
These numbers are also on the Consumer Product
Registration Card that came with your Cooking
Center. Before sending in this card, please write
these numbers here:
Model No.
Serial No.
Use these numbers in any correspondence or ser-
vice calls concerning your Cooking Center.
BeSureYourOven isRegistered
It is important that we, the manufacturer, know the
location of your Microwave Oven should a need
occur for adjustments.
You’re supplier is responsible for registering you as
the owner.
Please check with your supplier to be sure he has
done so; also send in your Purchase Record Card. If
you move, or if you are not the original purchaser
please write to us, stating model and serial numbers. This appliance must be registered. Please be
certain that it is.
Write to:
Hotpoint
Range Product Service
AP2-21O
Appliance Park
Louisville, KY 40225
IF YOU RECEIVED A DAMAGED
ately contact the dealer (or builder) that sold you
the Microwave Oven.
OVEN, immedi-
SaveTime and IIVloney.. .
BeforeYouICallfor Service
See “The Problem Solver” section. (See page 18.) It
lists many minor causes of operating problems that
you can correct yourself and may save you an
unnecessary service call.
@1982General Electric Co., U.S.A. All rights reserved.
Page 3
TableofContents
MICROWAVE OVEN
Precautions for Safe Use... o.o..........3
Safety Tips . . . ...... . . . .. . . . ........... 4,5
Features of Your Oven ....... .. .........6
Time Cook ,. 00..0.. ... . . ........0.... .*.
Defrost ... ........ ............ ........... 8
Temperature Cook .......... ............ 9
CONVENTIONAL OVEN
Safety Tips . ....... . ............. .. . ...4. 5
Features ... ........ .... .............. ... 6
Oven Controls
Oven Light
. . . ...00 ● *,.,*., ● .,..,.. .0
........ ... .,,,.
● ,,,,,,, ,.000 10
Oven Shelves . .. .... ..... . .. ......... .. 10
Minute Timer, Clock,
Automatic Oven Timer....,,. ........10
Baking
● ...00,, ● ,..0.,. . ..0..,. ● .,,..,. . 11
E3roiling o... .. o.... ..o. .o..o.. . .. . ... ...11
Floating. ... . ....... . .......... .. . . . ... 11
Baking Chart ... ............. ......... .. 15
Broiling Chart .... .. . ........ . . .. . ...... 16
Roasting Chart ...... . ......... .. . . . .... 17
CARE OF YOUR COOKING CENTER
7
Self-Clean Operation . . . .. ......o .... ... 12
Lamp Replacement ......... . ....... ...13
Oven Thermostat Adjustment . .........13
Care of Microwave Oven&
Temperature Probe ........ ..........13
Cleaning Chart (All Parts) ... . ..........14
6
GENERAL
Before Using Cooking Center. . .. . . . . . . 2
Energy Conservation Tips...., .. . . . . . . 3
Model &Serial Number Location .. . .. . . 6
The Problem Solver . . .. . . . . .., . . . ....18
If You Need Service .. . . . . . . . . . . . . . ...19
Warranty . . . .. . .. . . .. . .. . . . ..Back Cover
—
A. MicrowaveChoking
1. Use proper power level as recommended and
DO NOT OVERCOOK.
2. Do not 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–saves energy and
also ensures good long term life of oven.
l% ov~t+t
1, Preheat the 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.
2. Always turn oven OFF before removing food.
Cooking
EnergyConsewation‘Tips
During baking, avoid frequent door openings.
3.
Keep door open as short a time as possible
when it is opened.
For self-cleaning oven, be sure to wipe up ex-
4.
cess spillage before self-cleaning operation.
Cook complete oven meals instead of just one
5.
food item. Potatoes, other vegetables, and some
desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose
foods that cook at the same temperature in approximately the same time.
6.
Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.
.- -.
—
—
3
Page 4
al
Whenyou(3NYourCookingCenter
a!?tfavcthe installer showyouthe location of the
circuit breaker or fuse, and mark it for easy
reference.
@Have it
installed and properly grounded by a ~
qualified installer.
UsingYourCookingCenter
llo~t leavechildrenione orunattendedwherean ~
oven is hot or in operation. They could be
seriouslyburned.
Don’tallow anyonetoclimb,standor hangonth~
dooror drawer.Theycoulddamagetheoven. ~
Ilo not touchheatingelementsor-interior surface
ofoven.Thesesurfaces may behot enough to
burn even though they are dark in color. ~
During and after use, do not touch, or let
clothing or other flammable materials con- ~
tact any heating elements or any interior
area of the oven; allow sufficient time for
cooling first. Other potentially hot surfaces
include oven vent openings and surfaces
near the openings, crevices around the oven
door and the edges of the door window.
Wearproperclothing.Loose fitting or hanging ~iCroWaVe oven
Standawayfromtheovenwhenopeningdoor.The
hotairorsteamwhichescapescancaus~burnsto
thehands,faceand/or eyes.
@
Keepoven free from grease build up.
Place oven rack in desired position while
oven is COOI.If
hot, do not let potholder contact heat units in
the oven.
Pulling out shelf to the shelf stop isaconven-
ience m lifting heavy foods. It is also a precaution against burns from touching hot
surfaces of the door or oven walls.
Don’theatunopened foodcontainersin the oven.
Pressurecouldbuild up andthe containercould
burstcausinganinjury.
When using cooking or roasting bags in
oven, follow the manufacturer’s directions.
Whencookingpork either conventionally or in
the microwave oven, follow our directions
exactly and always cook the meat to at least
170°. This assures that, in the remote possibility that trichina may be present in the
meat, it will be killed and meat will besafe ta eat.
aarments should never be worn while using
e
~heappliance.
Never use your appliance for warming or
heating the room.
Besure oven vent ducts are unobstructed.
Do not use your oven to dry newspapers. If ~
overheated, they can catch fire.
CAUTION:Ml NO?’STOREITEMSOFINTERESTTO
CHILDRENIN CABINETSABOVETHE tlVEN–
CHILDRENCLIMBINGONTHEOVENTOREACH *
ITEMSCOULDBESERIOUSLYINJURED.
Donotstoreflammablematerialsin theovens.
Use only dry potholders–moist or damp
otholders on hot surfaces may result in ~
B
urns from steam. Do not let potholders
touch hot heating elements. Do not use a
towel or other bulky cloth.
Don’tusealuminumfoil anywhere in the oven
except as described in this book. Misuse ~
could result in a shock, fire hazard, or
damage to the cooking center.
Donofusewaterongreasnfir~s. Whencookingin
Don’theatunooenedfoodcontainersor nonvented
plastic-covereddishesin the oven.Pressurecan
build upcausingthecontaineror plasticcovering
toexplodeandresult in injury.
Don’tdefrostfrozenbeverages innarrow necked
bottles especially carbonated ones. Even if
the container is opened, pressure can build
up. This can cause the container to burst,
resulting in injury.
Boiling eggsin or out of the shell is not recommendedfor microwave cooking. Pressure can
build up inside the yolk and cause it to burst,
resulting in injury.
Foodswith unbrokenouter“skin” such as potatoes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.
Removewire twist-ties on pa er and plastic
bags before olacina in oven. wist-ties some-
tim-escause‘bagt~heat and may cause fire.
tha oven,flame can besmotheredby completely
closingdoorandturning OVENSETtoOFF.
e
racks must b handled WhM”I ._
o
#
*
4
Page 5
.,
Do not pop popcorn in your microwav~ oven
unless in a special microwave popcorn
accessory or unless you use popcorn in a
package labeled for microwave ovens.
Because of heat generated, without these
precautions, the container could catch fire,
Do not use any thermometer in food you are
microwavingunlessthatthermometerisdesigned
orrecommendedfor useinthe microwaveoven.
Do not operate the oven while empty to avoid
damag~to the oven andthe dangerof fire. If by
accident the oven should run empty a minute
or two, no harm done. However, try to avoid
operating the oven empty at all times—it
saves energy and prolongs life of the oven.
Cookingutensils may becomehot because of
heat transferred from the heated food. This is
especially true if plastic wrap has been covering the top and handles of the utensil. Pot
holders may be needed to handle the utensil.
“Boilable” cooking pouchesand tightly closed
plastic bags should beslit, pricked or vented
as directed in Cookbook. If they are not,
plastic could burst during or immediately
after cooking, possibly resulting in in”ury.
Also, plastic storage containers should eat
least partially uncovered because they form
a tight seal. When cooking with containers,
tightly covered with plastic wrap, remove
covering carefully and direct steam away
from hands and face.
Don’tover cook.Excessovercookingdehydrates
potato~s,andmaycausethemtocatchfire causing
damage.
Plastic utensils desioned 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 subject to short periods of
overcooking. in longer exposures to overcooking, the food and containers may even
ignite. For these reasons: 1) Use microwave
plastics only and use them in strict compliance with the container manufacturer’s
recommendations. 2) Do not subject empty
containers to microwaving. 3) Do not permit
children to use
Plastic containers withO@
- complete supervi~ion.
Usemetalonlyasdirectedinth~Cookbook.Metal
strips as used on meat roasts are helpful in
cooking food when used as directed. Metal
trays may be used for TV dinners. However,
when using metal in the oven, keep m~talat
least1-inchawayfromsidesoftheoven.
Sometimes,the ovenshelf canbecome toohotto
touch. Be careful touching the shelf during
and after cooking.
Remov8the temperature probe from the oven
whennotusingit to cook with. If you leave the
probe inside th’e 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.
If food should ever ignite: K8epthe oven door
closed.Turn off the power immediately. Turn
Timer to OFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panel.
illonot use vour microwave ovento drv newspapers.If otierheated, they can catch.fire.
Ckanhg YourCookhg Center
Clean only parts listed in this use and Care
~’
i
Book.
@Do
not clean door,gasket, -Thedoor gasket is
essential for a good seal., Care should be
taken not to rub, damage or move the
gasket, ~ ~~ -
Before self-cleaning the oven, remove broiler
@
pan and other containers.
DO not use oven cleaners. ”No commercial
@
oven cleaner or,oven”liner protective coating
of any kind should be used-in or aroundany
Part of the oven.
@Listenfor Fan—1!fan@sQshouldbeheardsome-’
time during the cleaning cycle. If not,call a servicemaribeforeself-cleaning’iigaih.
If YOLINed Service
“The ProblemSolver” on page18.
Read
Don’t attempt to repair or replace any part of
your range unless it is s ecitically recom-
Pmended in this book. A I other servicing
should be referred to a qualified technician.
Disconnect ratige at range circuit breaker or
main fuse before performing any service.
5
Page 6
FeaturesofYourCookingCenter
Microwaveoven
Door Handle. Oven doesn’t operate unless
1.
door is securely latched.
Door Latch. Push in to open door.
2.
Window with Metal Shield. Allows cooking
3.
to be viewed while keeping microwaves
confined in oven.
Oven Light. Goes on when door is opened
4.
or when oven is operating in any function.
Plastic Cover. Protects stirrer blade.
a)
9
5.
Oven Vent. Removes moisture.
6.
Oven Shelf.
7*
Automatic Temperature Probe.
8.
Receptacle for Temperature Probe.
9*
Time/Temp Switch. To cook by Time, push
10.
up, set timer. To cook by Temperature,
push down, then set dial.
Timer Control. Set timer to desired
11.
cooking time up to 60 minutes. First 10
minutes are expanded into 1 minute
increments.
Temperature Control. Dial knob to desired
12.
finished temperature.
Variable Power Control. Set from levels 1
13.
(Warm) to 10 (High) before each use. You
can vary the amount of microwave power
between settings.
Start Button. Push after all controls are set
14.
to start cooking operations.
@
@
-0-—- ------ —
Conventional(hen
Oven Set (Clean) Knob
15.
Oven “ON” Light
16.
Oven Temp (Clean) Knob
17.
Oven Cycling Light
18.
Automatic Oven Timer, Clock, Minute
19.
Timer
Oven Timer (Clean) Dial
20.
Latch Release Button
21.
Latch
22.
Se!f-Cleaning Oven Clean Light
23.
Lock Light
24.
Model and Serial Numbers—located at
25.
right side of lower oven frame.
26.
Shelf Support
Oven Shelves
27:
Oven Frame
28.
29.
Door Gasket
Window
30.
Door Liner
31.
Broiler Pao and Rack
32.
Oven Light Switch—Door
33.
6
Page 7
HowtoTimeCook
-.-s.7.--s3—
-eE.-s:=2.*_<kp:zjp.>---+<n7~~#~=*
e
wt%?&&i4AkiQE.=i:
“’-~w.g
~=
Time Cooking, or cooking your food according to a predetermined amount of time, is probably familiar to you from
conventional cooking. With your microwave oven, however,
you preset the time and the oven turns off automatically.
*-
UsingYouroverttoTime Cook
.-. ..%.=,==.
., =-
*.=-.
..
..
..
Follow the cooking steps below to
help you learn to Time Cook
properly.
Step 1: Fill a cup 2/3 full of water
and 1 teaspoon of freeze dried
coffee. Use a cup that hasno metal
Step 2: Turn Variable Power Control to 10 (HIGH). For this cup of
coffee, this power ievel is recommended, but you will use other
levels as recipes call for their use.
Step 3: Push TIME/TEMP Switch
up to TIME position.
Step 4: Set Time “Control. For
coffee set at 1 minute and 20 to
30 seconds. Timer may be reset
during cooking if needed.
Step 5: Push START button. inte-
rior light and fan come on to tell
you oven is operating.
Step 6: When time is up, oven signals and shuts off automatically.
Note: When setting a time of less
than 1 minute, rotate timer M turn
and then back to desired time
setting.
Microwaving Tips
Make sure all utensils used in
@
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” utensils.
a Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
o Most microwaved foods require
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions for the food you are
microwaving.
@ Some foods such as unshelled
eggs and hot dogs must be
pricked to allow steam to escape
during cooking.
Questions
andAnswers
Q. I set 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 house power varies due
to time or location many Time
Cook recipes give you a time range
prevent overcooking. Set the
ven for minimum time, test the
food for doneness, and cook your—
dish a little longer, if necessary.
—
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,
simply turn Variable Power Control to desired number setting.
Q. Can I interrupt my Time Cook
function to check the food?
A. Yes. To resume cooking, simply
close the door and push START.
NOTE: Microwave power will not
come on until you are ready. You
must push START for cooking to
begin.
7
Q. Must I change the Power Control every time I cook?
A. You must turn the Power Controt to desired Power Level. If,
however, it is already on level
needed, it is not necessary to
change.
Page 8
HowtoDefrost
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,
frosting quick and easy with little
attention. Power Level 3 is the
recommended setting for most
defrosting, but you may use other
settings for more flexibility. See
your Cookbook for the complete
defrosting chart.
To become better acquainted with
defrosting in your oven, defrost
frozen pork chops by following the
steps below.
Step 1: Place package of frozen
chops in the oven and close door.
making de-
Step 3: Push TIME/TEMP Switch
up to TIME.
Step 4: Turn Timer to 8 minutes.
DefrostingTips
@Foods frozen in paper or plastic
can be defrosted in the package.
@For even defrosting, many foods
need to be turned over, rotated, or
broken up part of the way through
the defrosting time.
@Pre-packaged frozen dinners
can be defrosted and microwave ~
cooked.
I
a
Step 2: Turn Variable Power Control to 3 (DEF).
Questions
andAnswers
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 turning Variable Power Control to 7 or 10.
Power Level 7 cuts the time in 1/2;
i>ower Level 10 cuts the time to
1/3, During either, rotate or stir
food frequently.
Step 5: Push START button.
Step & When oven turns off, turn
package over, close door, and
repeat Steps 4 and 5.
Q. When I press START, I hear a
dull thumping noise. What is it?
A. This sound is normal. it is let-
ting you know the oven is using a
Power Level lower than HIGH.
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.
@Check your Cookbook for
defrosting tips.
Q. Can I open the door during
defrosting 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. Can I select a Power Level other
than 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 sug-
gested. Check the chart in the
Cookbook for specific times and
Power Levels.
other
e
e
8
Page 9
Howto CookbyTemwrature
..9~.N+.-m*ps35x.%x,..
=%Gzt4.L...:::z.$LE~22&~k
..k>~=~a.w?+%
7“””-~w%~
.a~~..=e.+-_..&
..
-,:.:~-i-T:.,q:=-.:EL.=::?*:-+.
..–..,:4..&..%.;L::..%:s..’=<:.:::.::.:.L-.:..,2>ti`.
For many foods, internal temperature is the best
est of doneness.
oasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
accurately to a serving temperature you desire is
simple and easy.
Temperature Cooking takes the guesswork out of
cooking because the oven shuts off automatically
when the food is done.
Temperature Probe
~1142
The temperature probe is a food thermometer that
.?-,:>5.....z5...:...2..,..-..%-,L-:”..::.,<=,.,>~tr.-..
-------.,-.i--<=.~-*.%-3-=.W/-=-.7.:>:.-.~-+:=-
-—--.:.-L-,--.G,...+=...,7,.,.-
==%,~.?-.~da..=...-_.,...+~__.T,<..<=,,=-.:?—=-L:;--.,,.,-.,
.
HowtoRnp Cooka RolledBeefRibRoasttoMedium
Step 1: Insert temperature probe
as directed in Cookbook and at-
tach probe securely in oven wall.
Close the door.
90
Step 4: Turn Temperature Knob
to 130.
Step 5: Push START button. inte-
rior light and fan come on to tell
you oven is operating.
Step 6: When 130 degrees is
reached, oven automatically turns
Step 3: Push TIME/TEMP Switch
down to TEMP position.
off. Remove probe and food from
the oven.
.r..-—-w~w~z~$~?$=?m.m=.%._.,-.....2.--
gauges the internal temperature of your food; it
must be used when using Temperature Cooking.
Check with your Cookbook for proper placement of
probe in specific foods.
~...
*-
_..,.,.-..,.~..-=.*..-..,._=*..:*-+*..—-?..s.s.a&,---..=-..,.
“
SENSOR
.&_.~&-........_*
-,<
HANDLE
~.%.x+.:..~.-d
ci’lP
CookingTips
e Where you have a choice of
Power Levels, use a lower 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.
’200
o 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. The
probe is easiest to use when
inserted from the front.
e Use the clip to keep the probe in
place while heating.
o Cover foods as directed in
Cookbook for moisture control and
quick, even heating.
CABLE
Questions
and
Q. IS temperature cooking better
than time cooking for reheating
leftovers?
A. Yes, this type of food is excel-
lent to heat with the probe because
oniy a guess. Cooking to a preset
temperature (usually 150”) eliminates the guesswork.
Answers
ten the amount of food is not
nown, therefore cooking time is
Q. After setting Power Level and
temperature, I pushed START but
the oven did not come on. Why?
A. You must push the TIME/TEMP
Switch to TEMP when temperature
cooking. Also if probe is not
securely seated or forgotten, oven
will not start. Make sure all controls are set properly.
Q. Are there any foods I can’t
Temperature Cook?
A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm tem-
peratures. 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.
9
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 I know what tempera-
ture 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 Cookbook for specific
temperatures.
Page 10
UsBngYourConventionalOven
—
k
~e
Your oven is designed to give you the best results in
baking, broiling, and roasting when used as recom-
mended. Before using your oven, look at the directions for setting and using all of the controls and
timer.
OvenLight
Light comes on automatically when door is opened
or use switch on window door to turn it on when
door is closed.
CheriShelves
When the shelves are correctly placed on shelf supports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and pull forward with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stopIocks resting on shelf supports and push toward
rear of oven until it falls into correct position under
shelf support.
HowtoSetYourOvenforBaking
(Also see Baking Chart, page 15.)
Step 1: Place shelf on embossed
shelf support “B” or as indicated
on Baking Chart, page 15.
Step 2, After making sure that the
oven door is closed, turn the Oven
Set Knob to BAKE. Oven “On”
Light comes on and remains on as
long asOven Set Knob ison BAKE.
Step 3: Turn Oven Temp Knob to
the temperature called for in recipe. Oven Cycling Light comes on
and remains on until preset oven
temperature is reached. It reap-
pears each time oven temperature
drops below preset temperature.
Step 4: You may set your Minute
Timer tothedesired cooking time as
indicated in your recipe. If your
cooking time is longer than sixty
minutes, Minute Timer must be
reset.
NOTE: Your Cookbook discusses
preheating and cooking results.
Most foods cook satisfactorily without preheating. If preheating is
required, put your dish promptly in
the oven after Oven Cycling Light
goes out,
Step 5: Place food inside the oven.
Make sure at least 1“ of space is
left between the cooking container
and the oven wall for proper heat
circulation. Close the oven door.
NOTE: Avoid opening your oven
door frequently. This could cause
undesirable results in your baking.
Only check foods at the minimum
time of the recipe, Then cook
longer if necessary.
Step 6: When the BAKE cycle is
complete, 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.
l=lOW ~0
Set Ycw Oven
for mm EM@
Your Automatic Oven Timer controls your TIME BAKE feature.
When you TIME BAKE, your oven
can be preset to start and stop
AutomaticOvenTimer,
MinuteTimer
Oven Timer Controls are designed to automatically
start and stop certain oven functions. (TIME BAKE
or CLEAN). “Dials are timed by a special Digital
Clock. (For location see page 6). TO SET CLOCK,
push in the center knob of Minute Timer and turn
knob in either direction to set numerals to correct
time. TO SET MINUTE TIMER, turn center knob
clockwise without pushing in until pointer reaches
number of minutes you wish to time (up to 60).
Minute Timer will buzz when time has finished and
must be turned off manually.
automatically if you are not home.
Step 1: Be sure the oven Clock
shows correct time of day since
Clock controls 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
Iatertime, 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 dial. Pu=h in knob
on Stop dial and turn pointer to
time oven isto turn off.
Step3:Turn Oven Set Knob to TIME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
later.
Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cycling
Light comes on even though heat
is not on in the oven if a later start
time is used. Your oven automat
ically turns on and off at the times
you set.
Step 5: Remove food and turn
Oven Set Knob to OFF.
@
*
10
Page 11
HowtoSetYourovenforBroiling
(Also see Elro{llngChart,page 16.)
Step 1: Place the meat on the
broiler rack in the broiler Dan. Ai-
-.
-ys use the rack so fat drips into
we broiler pan.
Step 2: Position Oven Shelf
dicated on Broiling Chart, page 16.
,.
as in-
Step 3: Turn the Oven Set Knob
and .Oven Temp Knob to BROIL,
Both Oven Indicator Lights 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, exterior browning
on the meat and the possibility
of food fat catching on fire. Always keep rack 3-5 inches
from the broiling unit.
Aow to$6XYourOveImforRoasting
-so see Roasfh?gChart,page 17.)
_Step 1: Check the weight of the
...
T=+and place, fat side up, on the
—l~ck in the broiler pan that came
with your oven. This helps the
meat to baste itself.
Step 2: Use shelf position “A” or
“B”;
or the one indicated on
Roasting Chart, page 17. Place
Oven Shelf on correct embossed
shelf support. For very tall roasts,
remove second oven shelf.
Step 3: Turn the Oven Temp Knob
tu 325°. (The exception is small
poultry which is roasted at 375°.)
@p 4: Close the oven door and
turn the Oven 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.
11
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”. The tent-shaped foil
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 successfully without thawing.
Check the packer’s label for
specific directions.
Page 12
If done properly, it will take only a few moments to
start the self-cleaning cycle on your oven. After set-
ting your oven to self-clean, a high heat tempera-
ture removes the soil in the ovefi 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 oven to cool
and enjoy cooking in a sparkling clean oven.
While you are becoming acquainted with your selfcleaning oven, we recommend 2 hoursfor the average cleaning function, but in some cases a longer
cleaning time, up to 3 hours may be necessary. In
order to judge the degree of soil, look at the oven
floor and walls. Light spatter and thinner spills
would generally need only 2 hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3 hours.
STEP 1: Remove ail cookware
and food as well as heavy soil deposits from the oven. Clean spat-
ters or spills around the oven door,
rectangular flanges, and gasket.
Thenclosethedoor.
D
STEP 2: Turn Oven Set Knob
and OvenTernpKnob clockwise to
CLEAN. The control will snap into
final position when the CLEAN position is reached.
STEP ~: Push and hold Clean
Button while sliding the Latch to
CLEAN.
v-+ \
—/
T\*
STEP 4: Set The Automatic
OvenTimer:
Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop tcleaning. 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,
If you wish to clean at a later
time set Start Dialto 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
LockLight goesoff.
STEP 5: When Lock Light goes
off, push and hold the Clean Lock
Button while sliding Latch to
OPEN. Turn Oven Set Knob to
OFF.
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
/east one hour before opening
at
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.
12
Q. 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 worki
can I still self-clean my oven?
A. No. Your Automatic Oven Timer
uses the oven clock to help start
and stop your self-cleaning cycle.
o
Page 13
m Microwave oven
- Walls,Floorand Plastic Cover. Because there is little heat except in
the food, or sometimes in the utensils, spills and spatters are easy to
remove. Some spatter can be removed with a paper towel, others
may require a damp cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners otl oven wa!ls.
NEVER
OVEN CLEANER ON
OF THE MICROWAVEOVEN.
SPECIAL NOTE WHEN USING
BROWN ‘N SEAR DISH: High heat
generated on bottom of Brown ‘N
Sear Dish can cause scorched
pearing stains to bake onto the
oven shelf if grease is present.
These may be removed with
DeleteR Polishing Cleanser by the
Drackett Products Co. ~
USE A COMMERCIAL
ANY PART
ap-
conventionaloven
m
‘Oven Thermos&at
The temperature on your oven has
been accurately set at the fadtory.
o
However, if your food consistently
browns too much or too little, you
may make a simple adjustment on
your Oven Temp Knob. To read-
just your thermostat:
@Pull Oven Temp Knob off of the
shaft. Look at the back of knob
and note the current setting before making any adjustment.
@Loosen both screws on the back
of the knob.
@Lift the pointer and move it one
notch
toward
LO to decrease temperature.
NOTE: Oven
raised by 20° or lowered by 30°,
* Tighten screws and return the
knob to range by matching the
flat area of the knob to the shaft.
LAMP REPLACEMENT
@AUTION: BEFORE REPLACING
AN? LAMP, DISCONNECT
-ELECTRIC POWER TO COOKING
=-CENTER AT THE MAIN FUSE OF
CIRCUIT BREAKER PANEL, LET
LAMP (OR BULB) AND LAMP
COVER COOL COMPLETELY.
in the desired direction—
HI to increase or toward
temperatures can be
After using Delete, rinse and dry
thoroughly, following instructions
on can. Do not use Delete on the
painted surfaces such as the wails.
It will scratch the paint.
Delete may be purchased from
your local dealer or from your GE
Authorized Service Center. Check
the “yellow pages” for location
and phone number.
Delete is sold in grocery, hardware
stores, or in the housewares section of some department stores.
Door-inside. Wipe up spatters
daily,wash when soiled with a min-
imum of sudsy warm water. Rinse
thoroughly and dry.
Door-outside.Wipe frequentlywith
a damp cloth to removeall soil. DO
NOT USE ABRASIVES, SUCH AS
CLEANING POWDERS OR STEEL
AND PLASTIC PADS. THEY WILL
OvenLamp(Self-Cleaning
oven)
a. Remove the three slotted screws
in lamp cover; see diagram, Remove cover; replace lamp with 40
watt appliance lamp.
b. Replace lamp cover with three
screws.
c. Connect electric power to cook-
ing center.
IJS~
NliCROWAVEOVEN:
Use metal only as directed in the
Cookbook. Metal stripsas used on
meat roasts are helpful in cooking
food when used as directed. Metal
trays may be used for TV dinners
and, of course, the metal tempera-
ture probe is designed for micro-
wave oven use. However, when
using any metal in the microwave
oven, keep metal at least l-inch
away from
oven.
.
+-~
1!
Q
b-
‘=’0
(1
1
)
of Aluminum Foil
sides of microwave
-IQ
MARTHE SURFACE.
Temperature Probe. probe is
sturdy,but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean,
wipe with sudsy cloth, then rub
lightly with plastic scouring ball if
necessary.
wash in dishwasher.)
DO NOT USECTEMPERATURE
PROBE IN OVEN UNLESS IT !S lNSERTEDINTO FOOD.
Oven Lamp. Microwave oven lamp
should last almost as long as the
appliance lasts. To replace it requiresa ProductService call.
Rinse and dry. (Or
/7’ I
I
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
FOIL THOROUGHLY TO BROILER
RACK AND SLIT FOIL TO CON-
FORM WITH SLITS IN RACK.
Broiler rack is designed to min-
imize smoking and spattering, and
to keep drippings cool during
broiling. Stopping fat and meat
juices from draining to the broiler
pan prevents rack from serving its
purpose, and may letjuices become
hot enough to catch fire.
DO NOT place a sheet of aium-
inum foil on shelfof either corwentional or microwave oven. To do so
may result in improperly cooked
foods, damage to oven finish, and
increase in heat on outside sur-
faces of the range,
1
Page 14
.s. . .- -+-+.*—e_..a *-. ~: ~
.....
~:e..s:.
..*h<<;?22-.:<-~>~<~:~$*:w,g+.?,.? G=-.
H:=+ii=-~ E.+- .7 . . ..
--..=? ...%---- . . . . .. .-,
~.#--A3e2&gg ..:.L
5,-.=s..—?4 &s.-+
~~*~~~~zFmT~
...
.=: ---, = -
. .
Clea;ing Chati
Your Cooking Center is cleaned two ways: manually
and by using the automatic self-cleaning function.
This chart describes parts of your cooking center,
cleaning materials to use on each part, and general
“
directions for cleaning. Be sure to follow these direc-
tions carefully to assure maximum use of your cook-
ing center. NOTE: Let oven parts cool before cleaning
manually,
@
e
Bake Unit and
BroilUnit
Broiler Pan & Rack
Oven Control Knobs
Outside Glass Finish
Metal, including
Chrome Side Trims
and Trim Strips
Porcelain Enamel’:’
0 Soap andWater
e Soap-Filled
ScouringPad
@Plastic‘Scouring
Pad
Mild Soap and Water
Soap and Water
Soap and Water
63Paper Towel
e Dry Cloth
e Soap and Water
Do not cleanthebakeunitor broil unit. Anysoilwillburnoff
when the unit is heated.
can be lifted to clean the oven floor.
accumulatesaroundthebakeunit,gentlywipearoundtheunit
withwarmwater.
Drain fat, cool pan 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 pan and rack may 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 ail 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 maydamage the finish.
Avoid cleaning powders or harsh abrasives which may scratch —
the enamel.
If acids should spill on the range while it is hot, use a dry 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.
NOTE:The bake unit is hinged and
Ifspillover,residue,orash
o
On this oven, clean ONLY the door liner outside the gasket. The
door is automatically cleaned if the oven is in the self-cleaning
Inside Oven Door:~
Oven Gasket’i
Oven Liner
Shelves
(See Self-Cleaning
Oven Directions)
Soap and Water
Soap and Water
Soap and Water
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 all mentioned materials. Rinse thoroughly to remove all materials after
cleaning.
‘xSpillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be
wiped up immediately with a paper towel. When the surface is cool, clean and rinse,
@
14
e
Page 15
ConventionalBakingChafl
*—,>......~
1. Aluminum paris conduct heat quickly,For most conventional baking light shiny finishes give best results because they prevent overbrowning
in the time it takes for heat to cookthe center areas. Dull (satin-finish) bottom surfaces ofpans are recommended for cake pansand pieplatesto
be sure those areas brown completely.
2. Darkor non-shiny finishes, also glass and pyroceram, absorb heat which may result indry,crispcrusts. Reduce ovenheat 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,especialiyfor foods which cook longer than 30 or40 minutes. Forfoods with short cookingtimes,
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.
Bread
Biscuits (Win. thick) hiny Cookie Sheet
Coffee cake
(See layer cake)
Corn bread or muffins
Muffins
Popovers
Nut bread or fruit bread
Yeast-bread (2 loaves)
Plain or sweet rolls hiny Oblong or Muffin
akes
*
Angel food
Cupcakes
Fruit cake
e
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
lastIron or Glass
hiny Metal Muffin Pans
eep Glass or Cast Iron
ups
Ietal or Glass Loaf Pan:
Ietai or Glass Loaf Pam
ans
Iuminum Tube Pan
hiny Metal Muffin Pans
etal or Glass Loaf or
~bePan
Ietal Jelly Roll Pan
hiny Metal Pan with
atin-finish bottom
etal or Ceramic Pan
Stmelf
POsition
B
B
A
B
B
A
A
A
9
4or B
3
3
4
Oven
Temp.
400°-4500
425°-4500
400°
400°
350°
375°
375°
350°
350’
275°-30(Y’
375°
350°
350°
Time,
Min.:ontainerFood
10-14
20-30
20-25
40-50
45-55
40-55
10-20
30-40
15-20
2-4 hrs.
10-15
20-30
40-50 ‘“
~omments
Canned refrigerated biscuits take 2-4
min. less time,
Preheat pan for crisp crust.
Decrease time about 5 minutesfor muffin
mix.
Or bake at 450° for 25 min., then at350°
for 10-15 min.
Test with toothpick in center.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B maybe used.
Twopiece pan is convenient.
Paper liners produce more moist crusts.
Use 300° and Shelf 13for small or
individual cakes.
Line pan with waxed paper.
White and yellow cakes may cook faster
than chocolate.
Reduce time 5 to 10 minutes for cakes
from mix.
Cookies
Bar
Drop or sliced
etal or Glass Pans
ookie Sheet
3
3
350°
375°
Fruits,OtherDesserts
Bakedapples
Custard
Pies
Frozen ]il Pan on Cookie Shee 425°
Meringue ]read to crust edges
One or two-crust, quiche ass or Satin-finish
B?ked potatoes ?ton Oven Shelf
Scalloped or saucy,
casseroles
lass or Metal
lass Custard Cups or
asserole (set in pan of
)t water)
Aal
Xal; PyroceramOven stew
ass or Metal
4or B
3
375°
350°
350°
375°
300°
375°-400’
350°
15
25-35
10-15
30-40
40-50
50-60
15-20
55-65
2-3 hrs.
60-70
55-65
Use same time for bar cookies from mix.
Use Shelf C and increase temp. 25-50°
for more browning.
Can also use in oven meals on Shelf C.
Reduce temp. to 300° for large custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
For large pies use 400° and increase
time.
To quickly brown meringue use 400° for
8-10 min.
Custard fillings require lower temp.,
longer time.
Or cook at 250° for 5-6 hrs,
increase time for large amount or size
Move to Shelf B or Cfor oven meals.
Page 16
1. Always use broiler panand rackthat comes with your oven. Itis designed tominimize smoking and spattering by trapping juices in the shielded
lower part of the pan.
2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly,
3. Forsteaks and chops, slashfat evenly around outside edges ofmeat. Toslash, cutcrosswisethrough outer fat surface just tothe edge of the
meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.
4. If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10minutes only.
!5. When arranging food on pan, do not let fatty edges hang over
6. Broiler
7. FrozenSteakscan beconventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in
this chart 1Y2times per side,
Food
does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
~ Quantity
3;and/or
~~Thickness
Shelf
Position
sides,whichcouldsoilovenwithfatdripping.
Oven
Door
Ajar
First Side
Time, Min.
Second Sidf
Time, Min.
Comments
e
Bacon
Ground Beef,
Well done
Beef Steaks
?ender Cuts
such as T-bone, rib-eye, ~~
filet mignon, loin or strip, ~~
etc.
Chicken
Fruit
Lobster tai!s
(6to 8-oz. each)
Fish
~[2-4
#
i!i
R
#
!
~ thick
~j
~!jM.-1b,(about 8 thin
~~ slices)
~ 1-lb. (4 patties)
1/2to q~-in. thick
~
j;
~jl-in. thick
?$;
[;j
,.
~j
1whole (2to 2Vz-lbs.),
~
~ split lengthwise
1.?
l-lb. fillets 1/4 tol/2-in.
c
c
~,
B Yes Rare: 20
A
D
c
B
c
Yes
Yes
Yes
No.
Close
door
Yes
Yes
Yes
Yes
5
7
Rare: 14
Medium: 16
Well
Done: 18
Medium: 25
Well
Done: 30
40
2
5-10 total
13-16
8
2-3
4-5 Spaceevenly.
10-12
10-12
11-13
18-20
20-25
23-27
10-15
1-2
(Do not turn
over)
3-5
4rrange in single layer.
Jp to 8 patties
ake about same time.
Steaks less than 1-in. cook
hrough before browning. Pan fry
x’ broil on Shelf D. Cook first side
ust to turn meat color then finish
Xher side to doneness desired.
Nash fat.
Reduce times about
5-10 min. per side for
wt-up chicken.
Spaceevenly.Place English
nuffins cut-side-up and brush with
x.Nter,if desired.
Brushwith butter and sprinkle with
Drownsugarifdesired.Turnover, if
desired,
only whole or sliced fruit,
not halves.
Cutthrough back of shell. Spread
open. Brush with melted butter
before and after half time,
Handle and turn very carefully,
Brushwith lemonbutter before and
during cooking if desired. Preheat
broiler to increase browning.
e
a
ILawb chops
Wieners and similar
precooked sausages,
bratwurst
.——
—
f-i
$-J
L-,
~ 1-in. thick
M 2 to 4 chops
;,<
i: l-lb.
!;
J
;4.
1.!
,>,
B 9 Increase times 5-10
B
c
B
c Yes 6
Yes
Yes 15-17
Yes
Yes
12
Well
Done: 20
Medium: 12
Well
Done: 15
Medium: 20
Well
Done: 25
1O-?2
11-13
13-15
17-20
2-4
min. per side for 1Vz-in.thick
or home cured,
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise into 5 to 6-in. pieces.
16
Page 17
1. Position oven shelf at B ;or small-size roasts (3 to 5-lbs.) and at A for larger roasts.
2. Place meat or poultry fatside up on broiler pan or othershallow pan with trivet. Do not cover. Donot stuff poultry until just before roasting.
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature.
3. Remove fat and drippings as necessary.Baste as desired.
4. Standingtimerecommendedfor roastsis 10to20 min.to allowroast to firmup and makeit easierto carve.It willrise about 5°to 10 ininternal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5=to 10°less than temperature on chart.
!% Frozenroastscanbe conventionallyroastedby adding 10to25 min. perpound more time than givenin chartfor refrigerated. (10min.per lb.for
roasts under 5-lbs.). Defrost poultry before roasting.
Type
Meat
Tendercuts: rib, high quality
sirloin tip, rump or top round*
Lamb Leg or bone-in shoulder*
Vealshoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
●For boneless rolled roasts over 6-in.
Poultry
hicken or Duck
@
Turkey
Oven
Temp.
325°
325°
325°
325°
325°
325°
ick, add 5 to 10 n
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
ToWarm:
Well Done:
per lb. to times gi
Well Done:
Well Done:
Approximate Roasting Time,
in Minutes per Pound
3 to %lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25
25-30 24-28
30-35
35-45 30-40
35-45
10reins. per lb. (any weight)
Under 10=lbs.
20-30
Iabove.
tO 5=lbs.
3
35-40 30-35
10 to t5=lbs.
20-25
6 to 8=lbs.
20-23
28-33
30-40
10to 154bs.
17-20
Over 5=lbs.
Over 15=lbs.
15-20
Internal
Temp.‘F
300-140°
500-160°
70°-1850
3m- 140°
501’-16O”
70-185°
70°-1800
1700-180°
1250-130°
flnthigh:
1850-190°
17
Page 18
TheProblemSolver
Savetimeandmoney...
beforeyoucallforsmite, check thefollowing:
Microwaveoven
Oven Will Not Start:
Make sure door is securely closed.
TIM E/TEMP Switch may not be pushed all the way up
or down.
Timer isn’t set when using Time Cooking.
When Temperature Cooking, switch isn’t set on TEMP.
Temperature Probe is not securely “seated” into oven
receptacle during Temperature Cooking.
Check Temperature Control Knob if using Temperature
Cooking to make sure set temperature is higher than
actual internal food temperature, otherwise oven will
not start.
Start Button not pressed after setting oven controls.
Foods Are Either Overcooked- or
Undercooked:
Not enough time set when using Time Cooking because
of variance of starting food temperatures.
The density and amount of foods will vary and thus may
need more time for completion.
Probe not inserted properly into meat or dish. Check
Cookbook for specific probe placement.
Incorrect Power Level set.
Dish was not rotated, turned or stirred if these instructions were given in recipe.
Too many dishes in oven at same time.
You did not enter a different Power Level as suggested
in recipe.
COnventiOnaloven
Oven Will Not Work:
@ Plug onrange notcompletely inserted In outlet receptacle.
e+ The clrcult breaker tripped in your house.
e A fuse has blown.
89 Oven controls are not properly set.
Oven Light Does Not Work:
Light bulb IS loose
@
o
Bulb ISdefectwe
@ Switch operattng oven Ilght IS broken
Foods Are Not Cooking Properiy During
Baking, Roasting or Broiling:
Make sure Oven Control knobs are properly set.
Improper shelf position is being used.
Thermostat needs adjustment.
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used.
Not enough cooking time allowed for meat’s poundage.
Oven shelf not level.
Too many utensils or foods in the oven.
Aluminum foil not slit when used over broiler rack.
Food being baked on hot pan,
In TIME BAKE, Automatic Oven Timers not set properly.
Self-CleaningOperaticm:
Oven Won’t Latch:
e Oven is too hot from prior use, so let cool slightly.
e Not holding in Latch Release while moving Latch.
@ Oven Set Knob not on CLEAN.
Oven Will Not Self-Clean:
@
Door is im~roperlv locked and latched.
e Oven Set Kno’b is-not in CLEAN position.
e Oven Temp Knob is not positioned on CLEAN.
e Start time stop time dials are improperly set.
e Excessive spills, spatters, and soil deposits are not
being cleaned up prior to self-cleaning.
Oven Won’t Unlock:
e
Range hasn’t cooled to a safe temperature.
e Not holding down Latch Re!ease Button while moving
Latch.
e
a
18
e
Page 19
blowtodo away with
surpriserepair bills,
Your new appliance is a well
e
designed and engineered product.
Before it left the factory, it went ‘
through rigorous tests, just to
make sure it was as defect-free as
possible. And you have a warranty
to protect you against any manufacturing defects during the early
period of your appliance’s life.
Now you can have the same
trouble-free and surprise-free
service beyond the warranty
period. You can buy a Hotpoint
Service Contract. For one low
fee. . usually just pennies a day
. . .Hotpoint will take care of any
repairs your appliance needs—
both parts and labor. You are protected for the length of your contract. Even when costs go up, you
pay nothing more.
Want more information? There’s
no obligation. Youcan get infor-
mation on Service Contracts any
time. Justwrite your name and
address,date of installation, and
the model and serial number of
your appliance and send to:
anager, Service Contracts
Hotpoint
WCE-315
Appliance Park
Louisville, Kentucky 40225
HYou Need Service
In many cities, there’s a Hotpoint
Factory Service Center. Call, and
a radio-dispatched truck will
come to your home by appointment—morning or afternoon.
Charge the work, if you like. All
the centers accept both MasterCard and Visa cards.
Check the White Pages for
“HOTPOINT FACTORY
SERVICE.”
Or look for Hotpoint franchised
Customer Care@servicers. You’ll
find them in the Yellow Pages
under “HOTPOINT CUSTOMER
CARE@SERVICE” or “GENERAL
ELECTRIC—HOTPOINT CUS-
TOMER CARE@SERVICE.”
If you need service literature,
partslists,partsor accessories,
contact one of the Factory Service
Centers, a franchised Customer
Care@servicer or your dealer.
If youare dissatisfiedwith the
serviceyou received,here are
three stepsyou should follow:
First,contactthe people who
servicedyourappliance. Explain
why you are dissatisfied.In most
cases,this will solvethe problem.
Next, if you are still dissatisfied,
writeall the details—including
your phone number—to:
Manager, Consumer Relations
Hotpoint
WCE-312
Appliance Park
Louisville, Kentucky 40225
Finally, if your problem is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
This panel, known as MACAP, is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and
advise the industry of ways to improve customer service. Because
MACAP is free of industry control
and influence, it is able to make
impartial recommendations and
consider each case individually.
19
Page 20
252!!
EIEEEE19,82m*~
=X11
-m,,
Saveproof of original purchase date suchasyoursalesslip or cancelledcheck to establish warranty period.
!lm!I--x
!1*
WHATIs Cm/mm
_.!!
-11
-—
.’q WHATisNo-r COVERED
=x II
_,!!
— -,,
nxll
=x It
—.
_. g,
‘.—=.- 1!
II
.%
-‘2 II
–% II
B< [1
:3Ii
~z>
a
‘–z+
II
Some statesdo not allow the exclusionor limitation of incidentalor consequentialdamages,sothe abovelimitationor exclusion
maynotapplyto you.ThiswarrantygivesYouspecific legalrights,andYoumayalsohaveother rights which varyfrom stateto state.
To know what your legal rightsarein yourstate,consultyour localor stateconsumeraffairsoffice or yourstate’sAttorney General. ~~~-
further help i$ neecfedconee~nlng this warranty,contact:
H
Manager—ConsumerAffairs,General ElectricCompany,AppliancePark,Louisville,KY40225
FULL ONE-YEARWARRANTY
Foroneyearfromdateof original
purchase,we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the microwave oven/range
that fails becauseof a manufacturing defect.
LIMITED ADDITIONAL
FOUR-YEARWARRANTY
Forthe second through fifth year
from date of original purchase,
we will providei,-freeof charge, a
replacement magnetron tube if the
magnetron tube fails becauseof a
manufacturing defect. You pay for
the servicetrip to your home and
service labor charges.
@Service trips to your home to
teach you how to usethe product.
Readyour Use and 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 CenterT”
800.626.2000
consumer information service
~ Improper installation.
If you have an installation problem,
contact your dealer or installer.
Youare responsible for providing
adequate electrical, exhausting
and other connecting facilities.
Warrmtm ~eneralElectricCompany
This warranty is extended to the
original purchaser and any succeeding 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 LIMITED becauseyou must pay
to ship the product to the service
shop or for the servicetechnician’s
travel costs to your home.
All warranty servicewill be provided
by our Factory Service Centers or
by our franchised Customer Care@
servicersduring normal working
hours. Check the White Pagesfor
HOTPOINT FACTORYSERVICE.
Look in the Yellow Pagesfor
HOTPOiNT CUSTOMER CARE@
SERVICE or GENERAL ELECTRIC-
HOTPOINT CUSTOMER CARE@
SERVICE.
o Replacement of house fuses
or resetting of circuit breakers.
e Failure of the product if it is
used for other than its intended
purpose or used commercially.
e Damageto product caused
by accident, fire, floods or acts
of God.
WARRANTOR ISNOT RESPON-
SIBLE FOR CONSEQUENTIAL
DAMAGES.
!1 &
~!~-
11-=
II*
11:
II&
Il. ,, =
11:=
I*m
1111:-
Ilk
{!*
11:=
11n
11P
1,—
!!*_
~!~
11:3
II m
11,, —
..—
!.,
11:–
!#._
\!~
11:=
11x
~:~
tiE—-
GENERALELECTRICCOMPANY
Loading...