GE TimeMaker JBV42G Use And Care Manual

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UseandCareof
TimeMaker”model

TBv42G

Energy-savingtips

p7

—-

Featuresofyourrange

p8

Surfacecooking

plo

Microwavecooking

p12

Ovencooking

plti

Combinationbaking

pl$

Howtooperate
theself-cleaningoven

p30

Questions?
UsetheProblemSolver

p34i

YourDirectLineto GeneralElectric

TheGEAnswerCenteF86h.626.2000

Read thisbook carefully.

His intended to help youoperate
and maintain your new Range
proper6y.

Keepit handy for answersto your
questions.

Hyou don’t understand something
or need more help, w;ite: (inciude
your phone number)
Consumer Affairs
Generai Electric Company
Appliance Park
Louisville, KY 40225

Keep proof of originai purchase
date (such as your salesslip or
cancelied check) with this book
to establish the warranty period.

writeCkwmthemodeland

serialm.mbwsll

You’llfind them on a label on the
front of the range behind the oven
door.

These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your Range. E3eforesending in this
card, pleasewrite these numbers
here:

ModelNo.

Seria!No.

Usethese numbers in any
correspondence or servicecalls
concerning your Range.

E%sure ycmrRangeis

registered.

it is important that we, the manu-

facturer, know the location of your

Rangeshould a needoccur for

adjustments.
Yoursupplier is responsible for

registering you asthe owner.
Pleasecheck with your supplier to

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

Pleasebetxwtairithatit is.

Write to:
General Electric Company

FlangeProduct Service

Appliance Park

Louisville, KY 40225
H YOM

received a damaged

range. s*

immediately contact the dealer (or
builder) that sold you the Range.

save time and

money.

EkfweYOUrequest

service,check

the ProblemSolveron page 34. It

lists minor causesof operating
problems that you can correct
yourself.

I

‘fhe electric output of this

I

microwave oven is625 watts. I

-.

(a) DONot Atiempt to operate this
oven with the door open since open
door operation can result in harmfu4
exposure to microwave energy. Ris
important not to defeat or tamper

wi+h +hn.en$c+~~.i-+nd=-h~

WWJI?? 61TV9UIULY11

IL=l 1UU180.

(b) Do !NotPlaceany object between
the oven front face and the door or

ailow soil or cleaner residueto
accumulate on sealing surfaces.

(C)IIIM P&XOperatethe oven if it is
damaged. Risparticularly important
that the oven door close properly

and that there is no damage to the

(1) door (bent),

(2) hinges and latches (broken or –

loosened)

(3) door seals and sealing surfaces.

(d)TheOVenShouldNot be

adjusted or repaired by anyone

except properly qualified service

personnel.

?$

-.

Before Using Your Range . ... . . . 2

-~~%%afetyInstructions . ... . . . . ... ,3-5

y+~;=~+,.<*

\

..b*&%!

“%ergy Saving Tips. .. . . . . . ... . . 7

Get to Know Your

Combination Range . . . . . ... . . 6

Featuresof Your

Combination Range .... . . . ... 8

Setting Digital Clock and

Minute Timer . . . ..... . . . . ....9

Surface Cooking . . . . .... . . . ... 10

Howto Microwave . . . . . .... . ..l2

l-low to lvlicrowa~eDefrost . . ... 14

How to Conventional Bake .... . 16

How to Combination Bake . . . . . 18

How to Conventional Roast . . . . 20

How to Combination Roast. .,. . 22

How to Conventional Ewoii.. . . . 24

How tc Combination Broil . . . .. 26

How to Care for Your

Combination Range . . ..... . . 28

How to Self-Clean Your Oven... 30

Cleaning Chart . . . . . . . . . . .....32

The Problem Solver . .. . . . . . . .. 34

if YouNeed Service . . . . . . . . ...35

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

a

.-

When using electrical appliances

basic safety precautions should
befollowed, including the

following:
WARNING—TOreducethe risk

of burns, electric shock, fire,
injury to persons or exposure to
excessivemicrowave ertergy:

@ Usethis appliance only for its
intended use as described in this
manual.

@ Be sure your appliance is

properly installed and grounded
by a qualified technician in

acm-m-lanmawi~ln*~@pro!dd~d

.—--------- --- ...... .s.-

installation instructions.
e This appliance must be con-

nected to a grounded, metallic,
permanent wiring system, or an
equipment grounding conductor
should be run with the circuit

conductors and connected to
the equipment grounding ter­minal or lead on the appliance.

@ This appliance should be ser­viced only by qualified service
personnel. Contact nearest
authorized service facility for
examination, repair or
adjustment.

@ Before performing any

service, DISCONNECT THE

RANGE POWERSUPPLYAT

THE HOUSEHOLD 131STRlf3U­TI(XN PANEL BY 13EMOVING
THE FUSEOR SWITCHING
OFF THE CIRCUIT BREAKER.

G3Do not cover or block any

openings on the appliance.
@ Do not useoutdoors.
s Do not operate this appliance

if it is not working properly, or if

it hasbeendamaged or dropped.

3

.,

@ As with any appliance. close
supervision is necessarywhen

used by children.

@ Do not Ik?aweChildren a&@==—
children should not be left alone
or unattended in area where
appliance is in use.They should
never be allowed to sit or stand
on any part of the appliance.

@ IDon’tallow anyone to climb,
stand Orhang on the &3Qr,
drawer or range top. They could
damage the range and eventip
it @3Mercaus~ngseverepersonal
injury.

@ CAUTION: Do NOT STORE
ITEMS OF INTEREST TO
CH!LDREN RNCAB!NETS
ABOVE A RANGE (X%(XV!THE
BACKSPLASH OF A RANGE–
CHILDREN CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED=

@ Wear proper clothing. Loose
fitting or hanging garments
should never be worn while
using the appliance. Flammable
material could be ignited if
brought in contact with hot heat­ing elements and may cause
severe burns.

I@ use only dry pothoMers——

moist or damp potholders on
hot surfaces may result in burns

from steam. Do not let pot-

holders touch hot heating ele­ments, Do not use a towel or

other bulky cloth.
@ !h&?veruse your appliance for

warming m!’heating the ?xXxm.
@ Storags in U3rcmApplianee—

Flammable materials should not
be stored in an oven or near sur-

face units.
@ Keep hood and

grease filters

dean

to maintain good ventirtg

and to avoid grease fires.
@ Do not let Cooking gK%3seor

other flammable

materialsacxu-

twuiateinthel!’ange‘43$’nearii.

(conhfwednextpege)

Q DOE@use ‘wateran gw?fulw

i%%?%

Newerpick up a flaming

pm. Smother flaming pan on

Stl[faae unit by covering pan
Gonlplete!y with we!! fitting lid,
cookie sheet or fiat tray. Flaming
grease outside a pan cart be put
out by covering vviih

baking
SCxk3w, if awaikmk?, a mm”
purpose dry chemical or foam.

@ r$mE-araftm M+%Ihsding ~~g+

-- ..-. ------ ... . ....

men!s far

interior swkw d

own.

These surfaces may be

hot ermugn to burn eventhough

they are dark in color. During
and after use,do not touch, or
let clothing or other flammable
materials contact surface units,

amac nm=irhy~~-f~~e ~~~~~g~

-, --v ,,W-.W

any interior area of the oven;
allow sufficient time for cooling,
first.

Potentially hot surfaces include
the cooktop and areas facing
the cooktop, oven vent opening
and surfaces near the openings,
and crevices around the oven
door.
FhsmembenThe inside surface
of the oven may be hot when the

door is opened.

e when cxlKMwJpork 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 be
safeto eat.

fMicvowave oven cooking:

@ Read and follow the specific
“PRECAUTIONS TO AVOID
POSSIBLE EXPOSURETO
EXCESSIVEMICROWAVE
ENERGY” found on page 2.

= To reduce the risk of fire in

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

fully attend appliance if paper,

p]a~ti~,or other c~nlbu~tib!e
materials are placed inside the

ovm to facilitate cooking.

-..mf?emove

wire twist-ties from

paper or plastic bags

before

placing bag in oven.

—Paper RNveband r!apkins,‘wax

paper. Recycled paper products
can contain metal flecks which
may causearcing or ignite.
Paper products containing nylon
or nylon filaments should be
avoided, asthey also ignite.

—-Donot use your microwave
oven to dry newspapers.

—-Donot pop pq3corn in your
w@m3vwweWtienUriless in a
special microwave popcorn
accessory or unlessyou use
popcorn labeled for use in
microwave ovens.

—Do not OperateMe awlxnwhile
empty to avoid damage ‘tothe
oven and the danger cdfire. 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—it savesenergy and pro­longs life of the oven.

=-If materials inside the oven
should ignite, keepoven door
closed, turn oven off, and dis­connect the power cord, or shut
off power at the fuse or circuit
breaker panel.

@ Some products such as
whole eggs and sealedcon­tainers—for example, closed
glass jars—may explode and
should not be heated in this
oven.

@Seedoor surface cleaning
instructions on page29.

@ Don’i defrost frozen bever­ages in narrow necked bottles;
especially carbonated ones.
Even if the container is opened,
pressure can build up. This can
causethe container to burst,
resulting in injury.

@ ‘Usemetal Jf3niyas directed in
Cool{bookoMetal strips as used

on meat, roasts are helpful when
used as shown in Cookbook.

TV dinners may be cooked in
metal trays. However, when

wing metal

i17microwave oven,

keep WRtd at ilwx$t“l-inch away
!h?sx33skks of CwE?n”

(continued)

83 cooking !..m?mk may

become hat becauseof heat
transferred from the heated
food. This is especially true if
plastic wrap has been covering
the top and handles of the
utensil. Potholders may be
neededto handie the utensil.

@sometimes, the awenfloor

can become’

%0(3!httoW.ndi.

BQ ~~ref~ft~~~~ingthefiQor

during and after cooking.

@ !!20not use any thermomet~r

in food you are microwaving

unlessthat thermometer is

design~d or recommended for

usein the microwave oven.

a Boiling eggs (in and out of

sheli) is not recommended for

microwave cooking. Pressure

can build up inside egg yolk and

may cause it to burst, resulting

in injury.

@ lf%xds

withunbroken fc$!’m%’

“skin” such as potatoes, hot
dogs or sausages,tomatoes,

apples,chicken livers and other
giblets, and eggs (seeabove)

should be

pierced to allow

steamto escape during cooking,

63Avoid heating baby food in
glassjars, even without their
lids; especially meat and egg
mixtures.

@ Plastic Utensib-—Plastic

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

microwave plastic may not be as
tolerant of overcooking condi­tions as

are glass or ceramic

materials and may soften or
char if subjected to short periods

of overcooking. In longer expo­sures to overcooking, the food

and utensils could ignite. For
these reasons: 1) Use micro-

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

recommendations. 2) Do not

subject empty utensils to micro-

waving. 3) Do not permit children

to use plastic utensils without F3=5:,1

complete supervision.

e

.:<:;:~=w

$.-...*

‘ “BcikMe” Cao!<ing ptx.d-ws

...

and tightly C%wxi plastic

bags

should be slit, pierced or vented

~p~sdirected in

Cookbook. If they

L

%@enot, plastic could burst dur-

:..~\.7

Ingor

immediately after cooking,

possibly resulting in injury. Also,
plastic storage containers should

beat least partially uncovered

becausethey form a tight seal,
‘Whencooking with containers
tightly covered with p!astic wrap,

remove covering carefully and
direct steam away from hands
and face.

~ Stand mwy fromthe range
when openingcwen door. The

hot

airor steam which escapes

can muse

Iiwi’ns to hands, fax?

amWcweyes.

@ Ekm’t MM

unopened food

Ccmtahw% inthe oven. !%’essure

CX3LWI!mJik!up and the Cxmtainer

Cmddburst Cm.WBg an injury

@ Keep oven vent ducts
unobstructed.

$!!)

:. Keep oven free from grease
=uild up.

@ Place oven rack in desired
position while oven is cool. If
racks must be handled when
hot, do not let potholder contact
heating units in the oven.

~ Pulling out shelf to the shelf
stop is a.convenience in lifting

heavyfoods. Mis also a precau­tion against burns from touching
hot surfaces of the door or oven
walis.

~ When using cooking or roast­ing bags in oven, follow the
manufacturer’s directions.

o Do not useyour oven to dry
newspapers. If overheated, they

can catch fire.

self-cleaning Owen:
@

Do not dean ‘&3(x gasket.

The door gasket is essentialfor
a good seal.Care should be

taken not to rub, damage, or

movethe gasket.
@ Do not use cwwl ck?aner%

No commercial oven cleaner or
oven liner protective coating of
any kind should be used in or
around any part of the oven.

@ Clean only parts listed in this

Use and Care Book.
@ Before self-cleaning the oven,

remove broiler pan and other
utensils.

@ Listen for fan—-afan noise

should be heard sometime

during the cleaning cycle. If not,

call for service before self­cleaning again.

Sutiaee cooking units:
@ Use Proper Pan Sbx+—--This

appliance is equipped with one
or more surface units of different
size.Select utensils having fiat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct con-

tact and may result in ignition of

clothing. Proper relationship of
utensii to burner wiil also

improve efficiency.
@ Never k?avesurface units

unattended at high heat settings.

Boilover causes smoking and
greasy spillovers that may catch
on fire.

@ Be sure drip pans and vent
ducts are not covered and are in

place. Their absence during
cooking could damage range
parts and wiring.

@ Don’t use aluminum foil %3
line drip pans or anywhere in
the oven except as described
in this book. Misuse could result
in a shock, fire hazard, or
damage to the range.

Q Only certain types of glass,
glass/ceramic, ceramic, earthen-

ware, or other glazed containers
are suitable for range-top ser­vice; others may break because
of the sudden change in tem-

perature (SW Section on “Sur-

face Choking” for suggestions.)

@ To minimize burns, igqition of
flammable materials, and spill­age;the handle of a container
should be positicmedso that it is
turned toward the center of the

range without extending over

nearby surface units.
@ Don’t immerse Orsoak

removab!e surface units. Don?
put them in a dishwasher.

@ Always turnSWfaceW’mto

OFF before removingL4w’ww

@ Keep an eye on foods being ::,-- .--:

fried at HIGH or MEDIUM HIGH ~-’-

heats.

.-

.-

.-

@ To avoid the passabilityof a
burn or electric shock, ahfl?ays :;-- :
be certain that the controls for ---_--­M SUtiaw?units are at OFF posi- ‘ --

ticmland ail coils are cool before :: ‘.. .-

._:

attempting to remove the unit.

-­.-

@ when flaming kinds Lmder

m! hood, turn‘Mefanoff.‘The

fan,ifoperating,may ‘spwad

the WNrie.
@ mock

forfryingSI’KN.kibe as

dry as pQssMe, Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.

@ Use little fat for effective
shallow or deep-fat frying. Fill-

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

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

SAVETHESE

INSTRUCTIONS

5

Now ycm txwacook many d your

favoriterecipesfasterand easier

with the new Combination Range

from Genera! Electric. By joining
thefamiliarityof mmwentiord fxmk­ingwiththespeedand convenience
of microwave cxmking,your C2m9­13inationRange gives you the ver­sati!ify of mrnbimtion cooking. in
addition, it dfers easy cleaning of

f~e g~~ag~aKTgeand an automatic
se! f-dearaingoven.

Knowing how to use and care for

your appiiance properly will save
you

time and energy, increase

your efficiency, and give you more

flexibility in your cooking style. We
have kept features from your
former range and added new ones
to make cooking a more creative
experience.

Your Combination Range has many
features you may not have used
before, The best way to become
familiar with them is to read this
Use and Care Book thoroughly.
You will iearn how to care for your
Combination Range as weil as
how to cook conventionality, cook
with microwave energy, or com­bine both for a unique cooking
function.

This Use and Care Book wiii show
with detaiied step-by-step infor­mation and illustrations how to
use the cooking and cieaning fea­tu$es. To help you better under­stand your new range,

“i-low To”

recipes are illustrated throughout
the book.

There are severai ways to create a
variety of dishes and meals with
your Combination Range.

cooking

With your Combination Range,
you -may stiii use your favorite

recipes. lJsuaily the oniy adjust­ments are in setting your oven. A

Cooking and Adapting Chart, show-

ing adjustments in oven tempera­tures, times, and power ieveis, is in
the front of each food chapter of
the Cookbook. General guidelines
for adapting are in a specific sec­tion in the front of the Cookbook.

TakingCareof!Your ‘

CombinationRange

To keep your Combination Range
performing efficiently, it is impor­tant for you to ciean and care for it
reguiarly, and this book wiil show
you how. Continued use of your
self-cleaning feature, as weli as
frequent washing of your other

range parts, wiii help your Combi­nation Range to continue giving

you the best performance possible.

Surface Cooking—Your surface

units and controls give you a
choice of heat settings for cooking
on top of your range. Surface cook­ing

gives you the flexibility of frying,

canning, and pressure cooking.
Microwave Cooking—Food is

cooked with microwave energy

fasterthan can be done convention­ally. Microwave energy alone can

be used for quick heating, quick

defrosting, and quick cooking.
Baking—Food placed inside the

oven is cooked by hot, dry air. Pas­tries, including cookies and muf­fins, cook best with baking because
crisp and crusty surfaces are
desirable.

CombinationE?aking-Regular bak­ing heat is used while microwave
energy speeds up cooking time
and retains the food’s moisture.

Roasting—A low and steady tem­perature cooks meat or poultry

derly and accurately.

rnbination Roasting—Recom­mended cooking techniques com­bine microwave energy with regular
roasting heat for some or all of the
roasting time. Some cooking time

is saved, and the meat’s natural

juiciness and tenderness are

preserved.
i3roiiing-Food is quick-cooked by

intense radiant heat from the
upper unit of the oven. This
method produces foods that are
brown on the outside but moist
arid juicy on the inside, and usu­aily require turning over.

Combinatim iBroiling-Microwav­ing is used along with broiling.

This function a!lows food to be
cooked rapidly with broiled appear­ance. [t efficiently cooks frozen
steaks,chops or poultry which often
brown before the center is done.

* Useproper power levelasrecomm-

ended and DO P-K)?OVER(XX3K.

* DO

r-totoperate the oven while

empty, {f by accident the oven
should run empty a minute or two,

no harm is done. However, try to
avoid operating the oven empty at
ail times—-saves energy and also
ensures good long term life of
oven.

s Use cooking utensils of medium

weight aluminum, tight-fitting
covers, and fiat bottoms which
completely cover the heated por­tion of the surface unit.

@Cook fresh vegetables with a
minimum amount of water in a

covered pan.

@Watch foods when bringing

them quickly to cooking tempera-

tures at HIGH heat. When food

reaches cooking temperature, re­duce heat immediately to lowest

setting that will keep it cooking.

@IJse residual heat with surface

cocking whenever possible, For
example, when cooking eggs in
the sheli bring water to boil, then
turn to OFF position to complete
the cooking.

* Always turn surface unit

OFF

before removing utensil.

@lJse correct heat for co~king

task. . high heats to start cooking

(if

time ailows, do not use HIGH

heat to start), medium high—quick

brownings, medium—slow frying,
low—finish cooking most quanti­ties, simmer—--double boiler heat,
finish cooking,

and special for

small quantities.

@When boiling water for tea or
coffee, heat only the amount
need@. R is not economical to
boil a contain~r fujl of water for
only one or two cups,

* 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.

@Always turn oven OFF before
removing food.

@During ,bakirig, avoid frequent
door openings. Keep door open as
short a time as possible when it i-s
opened.

@For self-cleaning oven, be sure
to w,ipe up” excess spil~age before
self-cleaning operation.

4$Cook complete oven meals in­stead of just one food item. Pota­toes, other vegetables, and some
desserts will cook together with a
main-dish casserole, meat ioaf,
chicken or roast. Choose foods
that cook at the same temperature
in approximately the sam~etime.

@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.

@Make sure al! utensils used in

your microwave oven are iabeled
“suitable for microwaving”. Check
your Cookbook for specific test
to determine

“microwave-safe”

utensils.
@Paper +owels, wax paper, and

plastic wrap can be used to cover

dishes in order to retain moisture
and prevent spattering.

@Some microwaved foods require

stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions.

.-

@

Am

8

fill

A

b

ModeiJBV42G

.9?s?+

[

OVEN CYCLING LIGHT’. Light glows until selected
oven temperature is reached. H serves as a “pre­heat” indicator.

OVEN “ON” LIGHT. Glows when oven is turned on
for any type of conventional oven cooking of self­c!eaning, and remains on as long as oven is in use.

OVEN TEMP (CLEAN) KNOB. This control sets the
temperature of your oven when conventional cook­ing and must be set for self-cleaning.

To Set Temperature for Conventional Cooking–The
dial is marked from VWvlto BROIL.with increments of
twenty-five degrees between settings.

ToSet Self-Cleaning–Dial to area marked CLEAN.
OVEN SET (CLEAN) KNOB. This control sets the

specified type of conventional cooking or sets self­cieaning of your range. To Set Oven Function—Dial
to the area marked BAKE, TIME BAKE,or BROIL.

To Set Self-Cleaning–Diai must be turned to area
marked CLEAN.

43..ClCK/MihlUTETIMER. Digitai Clock indicates the
time of day. To set the Clock, push in the center knob
of the Minute Timer and turn in either direction to the
numerals for the correct time of day. Let knob out af­ter setting Clock.

To set Minute Timer (marked from 1 to 60 minutes),
turn the knob to desired minutes. Knob must be out
to set the Minute Timer. Minute Timer will buzz after

time haselapsed, and must be turned oft manually.
AUTOMATIC OVEN THMER.Has Start and Stop dials

which you set to controi oven cooking [TIME BAKE)
or Self-C!eaning. Timing starts and stops automat­ically. Dials are timed bythe range’s Clock.

CLEAN LOCK. When setting your oven for self­cleaning, you must push this button a,fter latching
door to begin self-cleaning function. Also, button
must be pushed and held to unlock door after self­clean.

LXXX IJGHT. Glows when your oven has reached
cleaning temperature and oven will be locked. Light
stays on during cleaning and only goes off after heat
has decreased enough to unlock door.

OVEN CLEANING L!GHT. Giows when all steps for
cleaning have been set. It rcrnains on during clean­ing and until Oven Set Knob is turned to OFF.

k~iCROWAVETIMER. This feature is used only with
microwave cooking. It controls the length of time you
microwave in your oven and must be set before

microwaving will begin. When it signals, microwaving
has stopped, and can only be started again by reset­ting Microwave Timer.

MICROWAVE VARIABLE POWER CONTROL. This
control can be set from levels 1 to HI. By setting the
control, you can vary the amount of microwave
power in the oven. Your Cookbook will indicate
which power level to usefor each recipe.

SURFACE L$N!T CXINTROLS. Push in to set. Dial
from LO to HIGHfor range top

cooking.

MASTER INDICATOR L!GHT FOR SURFACE UNITS.
When any of the surface units are on, this light will

@

@

@

.

*

@

e

@

@
@

@

A

@

@

a

@

@

:

come on ‘and stay on until the Calrod” unit is turned Q
off,

This feature also allows you to check to make

sure no surface unit has been left on after you’ve

c.qron!c,imdr.nnkinrl nr) th~ rzlnge~op,

“.

~.1-!.=.-...”..J...,~- ..,,...,._.

@

Mii2FK)WAW W3WEFi “0?4”LJGHT.The light ~omes

~n and stays on as long as microwave energy is
bsing used in the oven.

9

OVENVENTDLJCT.Found underyour’oven’sright rear
Calrodunit, thisfeatureventstheairfrorn youroven.

Note:With some microwaving and combination cook­ingit isnormalforsteam toriserapidly from thevent.

DRIP PAh.%AND RihlGS. Some units will have
chrome-plated drip pans and rings. Others will have
separate chrome-plated rings with porcelain drip
pans.

MODEL AND SERIAL NLIMBEFI PLATE. Found on
the right side of the oven frame. These numbers
identify your specific model when calling for service.

NYiV3?10F3OVEN LIGHT’. Automatically turns on

when the oven door is opened,

EMBOSSED SHELF SIJPPCNTTS.To indicate differ­ent cooking positions in the oven, these supports are
labeled A, B,C, and D.See your Cookbook for expla­nation of the proper shelf positions for individual
recipes to be used.

EN%OILEFIPANANDRACK. Usedfor conventional and
combination broiling and roasting.

Broiler Pan–Used to catch food drippings,
Rack–Supports food above the drippings and shields

themfrom broiler heat which lessens spatters.
OVEN DOOR. Has a solid inner panel with slots

which keeps microwaves in the oven while you are
cooking.

WOVENDOORGASKET. Seals oven door securely.
CERAMIC GLASS PLATE. Microwaves enter the

oven from this area. The plate protects the micro­wave system from food spillage while allowing
energy to easily passthrough.

BAKE UNIT’.When turned on, it heats the air inside
the oven. Do not lift or remove.

12-BAR OVEN SHELF. The widely-spaced shelf is
used mainly for one shelf microwaving or com­bination cooking. The spacing of the shelf bars al­lows the microwave energy to surround and cook the
food evenly. For heating small containers, you may
prefer using 19-BarShelf to prevent spillage.

19-BAROVEN SHELF. The shelf, with narrow sPac-

ing, should be located above 12JBar Shelf for two
shelf microwaving or combination cooking. When mi­crowaving or combination cooking on one shelf, it is

most efficient to place it in “D” (Top) shelf position or

remove it from oven.

OVEN LINER. Made of grey porcelain enamel and

helps retain heat and enefgy when cooking conven­tionally, microwaving, or combination cooking.

DOORLATCH. Usedonly for microwave cooking and
self-cleaning.

Open–Latch is placed to the left.
Microwave–Latch is moved without pushing Clean

Lock Button to MICROWAVE/CLEAN.
Clean–Without pushing Clean Lock Button move

Latch to MICROWAVE/CLEAN, then press Clean

Lock Button to start. To unlatch door, hold in Clean

Lock Button while moving Latch to OPEN.
CALFN2D@PLUG-IN SURFACE LJNITS. Units are

coiled to h~at pan surface evenly. They carI be re-

moved for quick cleaning of the drip pans.

EW@iLui%iT.Wnen turned on it raciiates neat to food

surface. DCInot remove.

You must push the knob in only

The lowest setting is between OFF

when it is set at OFF. This is to pre-

and WM. At the HI setting you will

vent

you from turning the knob on

feel the knob lightly click into

accidentally. When the knob is in

place.

any other position, you can turn it

In a quiet kitchen, you may hear

without pushing it in. You will feel it

slight “popping” sounds during

pop out when you turn it to OFF.

cooking, indicating heat settings
are being maintained.

$$fe~I: Push in control knob. Step 2: Turn the knob in either di

rection to the heat setting you

want,

ContainerTips

@Pots and pans should be flat on

the bottom and match the size of

the surface units. Large contain-

ers should be on large units and

small ones on small units.

@It is important pans fit the units

you are using. A pan that ex­tends more than one inch be­yond the edge of the trim ring
traps heat which causes “craz-

ing” (fine hair-line cracks) on
the porcelain and discoloration

ranging from blue to dark gray
of the trim rings.

@Containers of various materials

may require different heat set­tings and/or cooking time.
Check the manufacturer’s in­structions before using.

wrong

mm

ConcaveBottom RoundedBottom

Right

The corMai17er materials listed below are best suited for top-of-the-range cooking.

Giveseven ~eatingwhileresponding quickly to temperature changes. Good for

.

quick frying, saut6ing, or braising.

Cast Iron

Responds slowly to temperature changes. Good for lengthy, low-heat frying and
pan broiling.

Enamelware Because porcelain enamei is used over other metal, the cooking procedures de-

pend on the type of metal covered. Enamelware is good for cooking large
amounts of liquid.

Glass-ceramic Responds slowly to temperature changes. Good for long, low-heat cooking of

liquids. New glass-ceramic range-top pans are coated on the underside bottom

surface with metal and are designed for even heating.

Stainless Stee!

For better heating, stainless steei is combined with another metal. Good for
cooking eggs, sauces, soups, and vegetables.

Step 1: Place unshelled eggs in a
saucepan. Cover with cool water.

Step 2: Cover pan and place on
the Ca!rod@ unit. Make sure the
pan and unit are compatible in
size.

Step 3: Turn your Calrod@unit on
HI and bring eggs to the steaming
point. When wisps of steam come
from under the cover, turn to low
or WM and time for about fifteen
minutes.

Step 4: Turn off Calrod(Q’unit and
remove saucepan from the top of
the range.

Step 5: Plunge eggs into cold wa-

ter immediately to keep from fur­ther cooking and prevent yolks
from discoloring.

Step 6: To shell, crack the she!!
and roll the egg between the palms
of your hand. This will loosen the
skin from the egg and make shell­ing easier.

—.

~OW toHard=CookEggs ~ __._..

-—

-.—

Questions

and

Answers

Q. May 1can foods and preserves
on my surface units?
A. Yes.,but only use containers de­signed for canning purposes.

Check the manufacturer’s instruc.

tions and recipes for preserving
foods. Be sure canner is flat-bot­tomed and fits over the center of
your Cair~dR

unit, Since canning
generates large amounts of steam,
he carefui to prevent burns from

steam or heat, Canning should
only be done on surface units.

Q. ‘JVhyam I not getting the heat /

r-;f+9d

ff’om my units even though I

:.,_

,l~j:j~~

the knobs on the right

*~liing?

.3.....

~

rninfx

r,~j”ef~<.~

~~=::~;j~!i,f~i:r .U, , ,.l 13

-..<,W

.2> -4,,W” L.

unit

Off$
c;heck to make sure that your plug­!:! u;~its are wxL4r81yfastened into

~i-:fizurfac5 connection.

Q. Can I use special cooking
equipment, like an oriental wok, on
my surface units?
A. Containers without flat surfaces
are not recommended. The life of
your surface unit can be shortened

and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended in
the Cleaning Chart.

Q. Why is the porcelaiil finish on
my containers coming off?
A. If you set your Calrodn un!ts
higher than required for the con­tainer material, and leave it, the fin­ish may smoke, crack, pop, or burn
depending on the pot or pan. Also,
too high of heat for long periods
and small amounts of dry food may
damage the finish.

Q. How can my Minute Timer make - .= .
my surface cooking easier?
A. Your Minute Timer will help time -_
TOTAL cooking which includes ---

time

tO boil food and change tern- “--:”~...

peratures. Do not judge cooking , -..
time by visible steam only. Food , __

will cook in covered containers :j-~:- --

—

even though you can’t see

any <~.=l=___

steam.

.—

Q. Why do my containers tilt when ~ -----‘.­1place them on the surface unit? :_:-~
A. Make sure that the “feet” on -.=--.-=­your Calrod@unit are sitting tightly ,-:-.. -_
in the range top indentation and , ----­the trim ring is flat on the range “’ 7-------:
surface. Possibly

your plug-in unit ;-::: .-’ =