Microwave Cooking Center B

Transcript

Microwave Cooking Center b Safety instructions ....................2-8 Problem Solver .......................4g, 50 Thermostat Adjustment– Do It Yourself...............................,.. ,....,.........30 More questions ?...call Operating Instructionsr Tips Aluminum Electronic Foil......................,5, 7, 34, 36-38 Control Features GE Answer Center” 800.626.2000 12 Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11 Exhaust System ............................................42 Care and Cleaning ...............,,43 -48 Lower Oven............................................29.4 Broiler Pan and Rack ...................,,..,,,.........46 1 Baking ..................................................3 1-34 Cooktop..........................................................46 Broiling 38 Cooktop Surface Light,...,....,......................48 32,35,39 Lower Oven Door.............................,..,...,,..,45 Controls ..37, ..............,,...,,...,,,..,,.30, Roasting .................,...,,...,.................;.3 5, 36 Lower Oven Light ...........................,........,...48 Self-Cleaning Oven .......,...,,..,,....,.....39-41 Microwave Oven..,,....................................,.43 ......,......................7, 29, 33,35, 39 Microwave Oven Lamp .............................,44 Timed Baking .........................,,,..,.......3 1, 32 Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............,44 Shelves Microwave Automatic 13–26 Removal of Packaging Tape .........,............43 ..........................22-25 Surface Unit/Drip Pans ..................,...,,,....,46 Oven Cooking Automatic Defrosting ......................20, 21 Automatic Roasting ..................,....,.. 18, 19 Automatic Simmer,,, . . . . . . . . . . . . . . . . . . . . . . . . . 18, 19 Cooking By Temperature,..,,,.., . . . . . . . . . . . . . . . 17 Cooking by Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Preparation Flooring and Leveling ...................,,...,,...,,....,9 Double DutyT~ Shelf .....................6, 24, 26 Defrosting by Time.,, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Hold Time Minute/Second Timer 14 13, 14 Consumer Services ..,................5l Important Phone Numbers ........................5l Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17, 18 Model and Serial Numbers .,...,....................2 Surface Cooking, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27,28 Warranty ..,.....,...............................Back Cover Controls ......................................................2 7 The electrical ou(out of the microwave oven in this cooking center is 800 watts. (IEC-705 Test Procedure) GE Appliances Model J’HP70GN MN[ 162 Re~ 5 HELP US HELP YOU... Before using your cooking center, read this book carefully. It is intended 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, write (include your phone number): Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225 Write down the model and serial numbers. You’ll find them on a label inside the upper oven on the left side. These numbers are also on the Consumer Product Ownership Registration Card that came with your cooking center. Before sending in this card, please write these numbers here: Model Number Be sure your cooking center is registered. It is important that we, the manufacturer. know the location of your cooking center should a need occur for adjustments. Your 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 Consumer product Ownership Registration Card. If you mo~e, 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: GE Appliances Range Product Service Appliance Park Louisville, KY 40225 If you received a damaged cooking center... Immediately contact the dealer (or builder) that sold you the cooking center. Save time and money. Before you request service... Serial Number Use these numbers in any correspondence or service calls concerning your cooking center. Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that yoLl can comect yourself. IF YOU NEED SERVICE To obtain service, see the Consumer Services page in the back of this guide. We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help. FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem. .,.. NEXT, if you are still not pleased, write all the details—including your phone number—to: Manager, Consumer Relations ‘ GE Appliances Appliance Park Louisville, KY 40225 FINALLY, if your problem is still not resolved, write: Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, IL 60606 PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do Not Attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do Not Place any object between the oven f’rent face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. 2 (c) Do Not Operate the oven if it is damaged. It is particularly 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) The Oven Should Not be adjusted or repaired by anyone except properly qualified service personnel. n IMPORTANT SAFETY INSTRUCTIONS Read all instructions before using this appliance. . IMPORTANT SAFETY NOTICE The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of ● ● California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances. ● The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure SWITCHING OFF THE CIRCUIT BREAKER. ● ● ● Fluorescent light bulbs contain mercury. If your model has q surface lamp, you must recycle the fluorescent light bulb according to local, state and federal codes. Do not store flammable materials in an oven or near the cooktop. Do not cover or block any openings on the appliance. Do not store this appliance outdoors. Do not use this product near water—for example, in a wet basement, or near a swimming pool. can be minimized by venting with an open window or using a ventilation fan or hood. ● Before performing any service, DISCONNECT THE COOKING CENTER POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR ● ● This cooking center is not approved or tested for marine use. Do not operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has been damaged or dropped. When using electrical appliances basic safety precautions should be followed, including the following: ~.RNING—Toreduce theriskofburns, electric shock, fire, injury to persons or exposure to excessive microwave energy: ● Do not leave children alone-children should not be left alone or unattended in area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance. c Do not allow anyone to climb, stand or hang on the door, drawer or cooktop. They could ● damage the cooking center and even tip it over causing severe personal injury. Use this appliance only for its intended use as described in this manual. ● Have the installer show you the location of the circuit breaker or fuse. Mark it for ● CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A COOKING CENTER OR ON THE COOKTOP— CHILDREN CLIMBING ON THE COOKING CENTER TO REACH ITEMS COULD BE SERIOUSLY INJURED. easy reference. “ Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided Installation Instructions. ● This appliance must be connected to a grounded, metallic, permanent wiring system, or an equipment grounding conductor should be run with the circuit conductors and connected to the equipment grounding terminal or lead on the appliance. “ This appliance should be serviced only by qualified service personnel. Contact nearest authorized service facility for examination, repair or adjustment. Do not repair or replace any part of this appliance unless specifically recommended in this book. All other servicing should be referred to a qualified technician. CAUTION: ITEMS OF INTEREST TO ● ● ● Teach children not to play with the controls or any other part of the cooking center. Never leave the oven door open when you are not watching the oven. Never wear loose fitting or hanging garments while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns. (continued next page) 3“ ! J IMPORTANT SAFETY INSTRUCTIONS ● (continued) ● Use only dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam. Do not let s Do not touch the surface or oven units or the interior surface of the oven. These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first. pot holders touch hot surface units. Do not use a towel or other bulky cloth. Such cloths can catch fire on a hot surface unit, For your safety, never use your appliance for warming or heating the room. Do not leave paper products, cooking utensils, or food in the oven when not in use. Always keep dish towels, dish cloths, pot holders, and other linens a safe distance from your oven. Always keep wooden spoons and plastic utensils and canned food a safe distance away from your oven. $ Always keep combustible wall coverings, curtains or drapes a safe distance from your oven. “ DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. Keep hood and grease inters clean to maintain good venting and to avoid grease fires. Do not let cooking grease or other flammable materials ”accumulate in the cooking center or near it. b.. $ It Do not use water on grease fires. Never pick up a flaming pan. Smother ● Potentially hot surfaces include the cooktop, areas facing the cooktop, oven vent openings, surfaces near the openings, and crevices around the oven door. ● ● ● ● ● f!!!%’ h ● flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray, or if available, use a dry chemical or foam-type extinguisher. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher, Flame in the oven can be smothered completely by closing the oven door and turning the oven control to OFF or use a dry chemical or foam-type extinguisher. 4 Remember: The inside surface of the oven may be hot when the door is opened. ● When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170°F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat. — Iicrowave Oven: ~ Read and follow the specific PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY section. To reduce the risk of fire in the oven cavity: —Do not overcook food. Carefully attend appliance if paper, plastic or other combustible materials are placed inside the oven to facilitate cooking. —Remove wire twist-ties and metal handles from ● paper or plastic containers before placing them in the oven. —Do not use your microwave oven to dry newspapers. —Do not use recycled paper products. Recycled paper towels, napkins and wax paper can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they may also ignite. —Do not pop popcorn in your microwave oven unless in a special microwave popcorn accessory or unless you use popcorn lfibeled for use in 9 Avoid heating baby food in glass jars, even without their lids; especially meat and egg mixtures, Do not boil eggs in a microwave oven. Pressure will build up inside the egg yolk and will cause it to burst, possibly resulting in injury. * Foods with unbrokfin outer “skin” such as potatoes, sausages, tomatoes, appies, chicken livers and other giblets, and egg yolks should be pierced to allow steam to esca.pfi during cooking. Da not defrost frozen beverages in narrownecked bottles (especially carbonated beverages). ● ● Even if the container is opened, pressure can build up. This can cause the containerlo burst, possibly resulting in injury. ● TV dinners maybe microwaved in foil trays less than 3/4 inch high; remove the top foil cover and return the tray to the box. When using metal in microwave oven, keep it at least 1 inch away from sides of oven. ● dehydrate and catch fire, causing damage to your oven. —Do not operate the oven while empty to avoid damage to the oven and the danger of fire. If by accident the oven should run empty a minute or two, no harm is done. However, try to avoid operating the oven empty at all times—it saves energy and prolongs the life of ’the oven. Cookware may become hot because of heat transferred from the heated food. Pot holders may be needed to handle the cookware. microwave ovens. —Do not overcook potatoes. They could Use foil only as directed in this book. c The oven floor can become too hot to touch. Be careful touching the floor during and after cooking. Foods cooked in liquids (such as pasta) may tend ● to boil over more rapidly than foods containing less moisture. (continued next page) —Do not use the oven for storage purposes. Do not leave paper products, cooking utensils or food in the oven when not in use. —If materials inside the oven should ignite, keep oven 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 sealed containers—for example, closed glass jars—will explode and should not be heated. Such use of the microwave oven could result in injury. 5 ! IMPORTANT SAFETY INSTRUCTIONS (continued) ● Do not use a thermometer in food you are ● microwaving unless the thermometer is designed or recommended for use in the microwave oven. ● to boil during or shortly after removal from the microwave oven. To prevent burns from splashing liquid, stir the liquid briefly before removing the container from the microwave oven. Remove the temperature probe from the oven when not using it to cook with. If you leave the probe inside the oven without inserting it in food or liquid, and turn on microwave energy, it can create electrical arcing in the oven, and ‘ damage oven walls. - Q Hot foods and steam can cause ..-= burns. Be careful when opening any * containers of hot food, including Spontaneous boiling—Under certain special circumstances, liquids may start TM ● Use of the DOUBLE DUTY shelf accessory. —Remove the shelf from the oven when not in use. ip popcorn bags, cooking pouches and boxes: To prevent possible injury, direct steam away from hands and face. Plastic Cookware—Plastic cookware designed for microwave cooking is very useful, but should be used carefully. Even microwave-safe 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 cookware could ignite. For these reasons: 1) Use microwave-safe plastics only and use them in strict compliance with the cookware manufacturer’s recommendations. 2) Do not subject empty cookware to microwaving. 3) Do not permit children to use plastic cookware without complete supervision. s Not all plastic wrap is suitable for use in microwave ovens. Check the package for ● proper use. . ~~Boilable” cooking pouches and tightly closed plastic bags should be % slit, pierced or vented as directed on the package, If they are not, plastic could burst during or immediately after cooking, possibly resulting in injury. Also, plastic storage containers should be at 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. 6 —Do not store or cook with the shelf on the floor of the oven. Product damage may result. —Use pot holders when handling the shelf and cookware. They may be hot. -Do not use a microwave browning dish on the shelf. The shelf could overhea~, Use of the shelf with the Automatic Cooking feature is not recommended. — elf-Cleaning Lower Oven: ● Stand away from the cooking center when Surface Cooking Units: ● opening the oven door. The hot air or steam which escapes can cause burns to hands, face and/or eyes. ● Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookwa,e will expose a portion of the surfac~ unit to direct Coi.tad and may result in ignition of clothing, Proper relationship of cookware to the surface unit will also impiove efficiency. Do not heat unopened food containers. Pressure could build up and the container could burst, causing an injury. “ Keep the oven vent duct unobstructed. ● ● ● Keep the oven free from grease build-up. Place the oven shelf in the desired position while the oven is cool. If shelves must be handled when hot, do rw( let pot holders contact oven units. Pulling out the shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls. ● When using cooking or roasting bags in the ● s Do not use aluminum foil to line the 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 cooking center. ● ● Do not use your oven to dry newspapers. If overheated, they can catch on fire. ● Do not clean the door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket. ● Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used. c Be sure to wipe up excess spillage before starting the Self-Clean operation. ● ● ● Clean only parts listed in this Use and Care Book. Before self-cleaning the oven, remove the broiler pan and other cookware. If the self-cleaning mode malfunctions, turn the oven OFF and disconnect the power supply. Have serviced by a qualified technician. “ After broiling, always take the broiler pan out of the oven and clean it. Leftover grease in the - broiler pan can catch on fire the next time you use the pan. Be sure the drip pans and the duct are not covered and are in place. Their absence during cooking could damage cooking center parts and wiring. oven, follow the manufacturer’s directions. – Use proper pan size-This appliance is equipped with one or more surface units of different size. ● Only certain types of glass, glass/ceramic, ceramic, earthenware or other glazed containers are suitable for cooktop service; others may break because of the sudden change in temperature. To minimize the possibility of burns, ignition of flammable materials and spillage, the handle of a container should be turned toward the center of the cooktop without extending over nearby surface units. (continued next page) IMPORTANT SAFETY INSTRUCTIONS (continued) ● Never leave surface units unattended at high heat settings. Boilovers cause smoking and greasy spillovers that may catch on fire. ● ● c Always turn the surface units to OFF before removing the cookware. ● ● Keep an eye on foods being fried at HI or . MED HI heat settings. To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at the OFF position and all coils are cool before attempting to remove the unit. ● Never clean the cooktop surface when it is hot. Some cleaners produce noxious fumes and wet cloths could cause steam burns if used on a hot surface. “ When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flame. ● ● Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. Use little fat for effective shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added. ● If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly. Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat has cooled. Exhaust System ● Use care when cleaning the vent hood filter. Corrosive cleaning agents, such as lye-based oven cleaners, may damage the filter. Do not immerse or soak the removable surface units. Do not put them in a dishwasher. Do not ‘ self-clean the surface units in the oven. Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point. ● ● Always heat fat slowly, and watch as it heats, ● Clean the vent hood often. Do not allow grease to buildup on the hood or in the filter. SAVE THESE INSTRUCTIONS our cooking center, like so many other household Items, is heavy and can settle into soft floor coverings such as cushioned vinyl. When moving the cooking center on this type of’ tlooring, use care. Do not install the cooking center over kitchen carpeting unless you place an insulating pad or sheet of I/4-inch thick plywood between the cooking center and carpeting. When the floor covering ends at the front of the cooking center, the area that the cooking center will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the cooking center to be moved for cleaning or servicing. LEVELING THE COOKING CENTER Leveling screws are located on each corner of the base o f the cooking center. By removing the bottom drawer, you can level the cooking center on an uneven floor with the LISC of’ a nutdriver. To remove the drawer, pLIll the drawer straight out and lift over the &~~Ll ide stops. To replace the drawer, lift over the guide stops and slide drawer into place. WHEN POWER IS CONNECTED TO COOKING CENTER The panel displays all of the oven functions. After 15 seconds, all lights disappew and “RESET” appears in the display. Press the CLOCK pad and se{ [he clock, and then press the START pad. If power is disrupted at any time, the above sequence reoccurs and you must reset the clock. 9 .ES OF YOUR COOKING CENTER ???’??? ? !111 1111 \~—----- J-@ Ir> Ii [ W-Jllu ‘ 10 Explained on page Feature Index 1 Oven Vent 20 Lower Oven Door Gasket 2 Microwave Oven Floor I 5,26 3 Microwave Oven Lamp I 44 4 Vent Hood Extension Handle I 42 8, 42 5 Vent Hood Grease Filter (behind the Hood Extension) — Explained on page Feature Index 6 Receptacle for Probe 15 7 Vent Hood Extension I 42 8 Display and Controls To remind yOLI that you have food in the oven; the oven control will beep once a minute until yoLl either open the door or press the CLEAR/OFF pad. 37,38, 46 22 Bake Unit (lower oven) Maybe lifted gently for wiping oven floor. 45 23 Lower Oven Shelves with Stop Locks 7,29, 33–35, 39 24 Lower Oven Shelf Supports Shelf positions for cooking are suggested in the Baking, Roasting and Broiling sections. 29 37, 38,45 31, 35, 37,40 26 Door Latch Handle (lower oven) Latch for self-cleaning only. 27, 30–32, 39,47 10 Surface Unit Control Knobs I 27,47 I I Surface On Indicator Light I 27 12 Surface Light Switch 27 13 Vent Hood Switch 42 15 Plug-In Surface Units 21 Broiler Pan and Rack (lower oven only) Do not clean in the Self-Clean oven. 25 Broi] Unit (]ower oven) 9 Oven Set and Oven Temp Control Knobs 14 Oven Vent Duct (for the lower oven) Located under the right rear surfuce unit. 7,39,45 7, 47 7, 8,46 27 Porcelain Drip Pans 7,46 28 porcelain Cooktop 46 29 Surface Light 6,48 30 Removable Grease Filters 6,42 ?- 3 I Inside Door Latches (microwave oven) 32 Window with Metal Shield Allows cooking to be viewed while keeping microwave confined in oven. 43 16 Lower Oven Light Switch 29 33 Door Handle (microwave oven) ( 17 Automatic Oven Light Switch 29 34 Model and Serial Numbers 12 18 Lower Oven Door w/ Broil Stop Position Easily removed for cleaning. 19 Storage Drawer 43 37–39, 45 35 Double Duty’[”i Shelf (microwave oven only) 6.24. ~6, 44 3,47 36 MicrothermometerT” Temperature Probe (microwave oven only) 6, 17, 18,44 .— FEATURES OF YOUR OVEN CONTROL PANEL O-J ~H:$JQ~c~~ ENTER MICRO COOK DEF TIMER ROAST TEMP COOK ;~&ER E!A!i!:S!!R!CLEAN ~.H OOEIR STOP TIME WEIGHT LBS LATCHEO r MICROWAVE OVEN \ ITI:[ ‘r;i 7[ 71 ~ TIME OEF 19 AUTO COOK B II The clock must be set before any conventional oven timer function will operate. 1. DISPLAY. Displays time of day. Microwave Oven: Displays the time or temperature during cooking functions, power level being used, Auto Roast Codes, cooking mode and instructions. Conventional Oven: Displays Time Bake Start and Stop tilmes, self-clean oven Clean Time, oven door latched message and instructions. 2. TIME COOK. Microwave for a preset amount of time using automatic power level 10 (or change the power level after entering the cooking time). 3. TIME DEF. Gentle thawing at automatic power level 3, (or change the power level after entering the defrosting time). 4. AUTO COOK. The oven automatically microwaves at pre-programmed power levels and determines the proper amount of cooking times until the food is done and the oven shuts off. 5. AUTO DEF. Press this pad, then code number and food weight. The oven automatically sets power levels and defrosting time. 6. AUTO ROAST. Insert the probe, press this pad, and the desired number pad for code to slow cook or temperature cook the meat with the automatic preset program. 7. TEMP COOK/HOLD. Use the temperature probe to cook by using a preset temperature. Once the oven reaches the preset temperature, it switches to the Hold setting and maintains that temperature until you either open the door or press the CLEAR/OFF pad. 8. POWER LEVEL. Press this pad befbre entering another power level number if you want to change from the automatic power level 10 (High) for cooking or power level 3 (Low) for defrosting. # 12 ‘q AUTO OEF * AUTO ROAST /1 TEMP ~ HOLO “s, ,,0,, POWER LEvEL cm OFF 9. CLEAR/OFF. When pressed, it shuts off the microwave oven and erases all microwave settings (except the time of day). 10. START. After all selections are made, press this pad to start the microwave oven, the clock and all conventional oven timer functions. 11. CLEAR. Press this pad to stop conventional oven timer and self-cleaning operation or to enter a new Clean Time. 12. MIN/SEC TIMER. This feature uses no microwave energy. It functions as a kitchen timer, a hold timer after defrost or as a delay timer before microwave time or temperature cook-ing. 13. STOP TIME. Press this pad and then the number pads to enter the time you want the oven to finish baking or cleaning. The oven will automatically calculate the correct Start Time for you. 14. CLOCK. Press this pad to enter the time of day or check time of day while cooking. To set the clock, first press the CLOCK pad and then enter the time of day. For example, if the time is 1 :30, press the number pads 1, 3 and O. ‘kStart” will flash on the display, directing you to press the START pad, thus setting the clock. To reset or change time, simply repeat the above process. 15, BAKE TIME. Press this pad and then the number pads to enter baking or roasting lime. The oven turns off automatically at the end of that time if the OVEN SET knob is on TIME BAKE. 16, NUMBER PADS. Press these pads to enter cooking. defrosting time, time of day, temperature, power level, Auto Roast Codes, conventional oven bake Stan and Stop times and to change the Cleaning Time on the self-cleaning oven. , ● .tlake sure all the cookware used in your microwave oven is suitable for microwaving. Most glass casseroles. cooking dishes, measuring cLips, custard cups, pottery or china dinnerware which does not hi]ve metal] ic trim or glaze with a nlet~tl 1 ic sheen can be used. Some cookwm is ]aheled “suitable foI” nlicI”ow)aving.” If” you are not sure if a dish is microwave-saf’e, use this test: Pliice in [hc olen both the ciish you arc kstin: :mct a :I;.lss ● ● ● Paper towels, wax paper and plastic wrap c:ln be LISd to tmvel” dishes in order to ret:li n moisture and prek’ent spattering. Be SUI”C to ~’ent plastic wrap so steam cm escape. .Some microwaved foods require stirring. rotating or rearranging. Steam builds up pressure in foods which are tightly covered by a skin or membrane. Pierce potdtoes, egg yolks and chicken Iilcrs to prevent bursting. <~” ‘ 1)’~<:=-~ ,..-:; ..~. Q. measuring cup filled with onc CLIp wJatcl”Set the nleosut”ing CLIp \ -J e ithcr in or nexl [(~ the Q dish. Microwave f[~r 1 minute ~~[ high. [t’ the dish heats. it should not be used lot- nlicroma~ing. 1!’ the dish rcmains cool iInd onl) the water in the CLIp hcxs. [hen the dish is tllict-om~i~c-sllfe. All these things are normal with your microwave oben: .Stcanl or \Jqwr escaping from ● ● LII’OLllld [hC dool”.” ● lJi :ht reflection 01” the OLlt C1’ C:tSC ● aro LInd the door” Di mm i n: of the ()\ctl I i:ht ond change in the blo~er sound nl:~~ ocxLIr w’hi Ic operation at power Ie\els other than high. A dill I thu mpi 11: w)unci \\’h i Ic [Ilc otcn is opcrdt i n:. o .Somc TY’-Radio in[crference nl i:ht be noticed w’hi le using !OLII” nlicrowa\re o~cn. 1[’s similar to the interference couscd by other small :lppl iances :md does not indicate a problem with J’OLI1° ()\ ’t311. HOW TO USE THE MINUTE/SECOND TIMER The minute/second timer has 3 timing functions: I t opct”atcs :1s a m inLltc [ i lncr. It cdn bc sc’t 10 dLIl:I\ L>(mk in:. It L’:\II bc used w a hold se[ti n: :ii’ter k I’rc)st i n:. The ll~inLltc/scconci timer opcr:~tes wi[hout [nicrow:lic cnerg!. ● ● ● How to Time a 3-Minute Phone Call n 1. Press (hC MI N/SEC TlhlER p:Ki MI NISEC TIMER IIIEIEIIIIEI 2. Press [hc llLllllb~l” pXtS 3. () ~lnd O (to sc[ 3 m i nutts and “os” ’( ElmElElm c1 START )’ ’’[ ’ ’) ” 3. Press the START pad. The display shows the time counting do~!n. ~. When time is Lip, the oi’cn control Si$gna]s. 5. Press the M i INT/SEC’ TIM ER pad [c) I“CSCL the di Spla>) to clock or nlicroma\c C(x)k ():” del’rest programs. (( —— ——— .—. ()!://} 11/(,(/ //[\/ /1[/$, [ ) 13 HOW TO USE THE MINUTE/SECOND TIMER (continued) Llsing a Holding Time The hold timer can also be used to program a “hold time” between microwave cooking functions. The time can range from 1 second to ~~ lllinLltes and 99 seconds. Programming Delayed Cooking To delay cooking up to 99 minutes and 99 seconds, press the TIME COOK. TEMP COOK or the AUTO ROAST pad and enter the Cook Time. the temperature or the code. Press the HOLD TIMER pad anLI enter the number of minutes to delay cooking. Press the START pad. The timer will coun[ down to zero and then cooking will begin. NOTE: When delaying the Temp Cook or the Au[o Roast functions, be sure the probe is in the l’o(xi before pressing the START pad. How to Time Defrost, Hold and Time Cook Let-s say you want to defrost a frozen casserole for 15 minutes, hold for 1(1 minutes and then Time Cook for 25 minutes. Here’s how to do it: 1. Take casserole from freezer and pltice in oven. 2. Press the TIME DEF pad. TIME DEF c1 ~~~~~ 3. Press the numbcl- pads l.f(l~ndotosetl~ minutes defrosting time. nCZlmlZlm n MI N/SEC TIMER 4. Set standing or Hold Time by pressing the MIN/SEC TIMER pad. 5. Press the 1, 0, 0 and () p~ds to hold for ten minutes 6. Press the TIME COOK pad. TIME COOK D Questions and Answers (). What will happen if I accidentally reverse my defrost, hold and cook instructions? A. The o~en will automatic:dly rearrange your program. Defrosting will always come first, then hold, and then the cooking [unction. ‘ 14 7. Press the 2, 5. () and () pads to set 25 minutes of cooking time. & Press [he START pad. START c1 As each function is automatically performed, the oven display shows instructions entered and the function, 9. When lime is Lip. the o~’en con[rol signals and the oven automatically shuts off. NOTE: Foods th~it spoil easily such as milk, eggs. fish, stuffings, pou[tl”y and pork should not be allowed to sit for more than one hour after defrosting. Room temperature promotes the growtb of hormfu] bacteria. Be sure that the oven light is off beclLlse heat from the bulb will speed harmful bacteria growth. Defrosting is automatically set on power level 3, but can be changed by pressing the POWER LEVEL pad and the desired power level. Q. Can I defrost and hold only’? A. Yes. sometimes yOLI may only want to defrost a food. hold it. and cocok it later. All yOLI need to do is program in Time Defrost and amount of time. Then progranl Hold and the amount of time. Be sure to put the dlawed dish in the refrigerator promptly. he Time Defrost setting is designed for speedy thawing of frozen food and is one of the great advantages of a microwave oven. Power level 3 is automatically set for defrosting, but you may change this for more flexibility. To become better acquainted with the defrost function, defrost frozen strawberries by following the steps below. 1. Place the package of frozen strawberries in the oven and close the door. 2. Press the TIME DEF pad. START 4. Press the START pad. When the cycle is completed, the oven control signals and the oven automatically shuts off. c1 5. Turn the package over, close the door and repeat the steps 2 and 3 to set the remaining half of the defrosting time. Press the START pad. 6. When the oven control signals, open the door, remove the package and separate the strawberries to finish defrosting. n To change the power level after setting the defrosting time, press the POWER LEVEL pad, then press the desired number for a new power level. Press the START pad. TIME DEF 3. Select one half of the total defrosting time recommended in your cookbook. For example, press 4, () and 0 to set 4 minutes. Defrosting Tips ● ● For even defrosting, some foods need to be broken up or separated part of the way through the defrosting time. 6 Family-size, pre-packaged frozen dinners can be defrosted and microwaved. If the food is in a foil container. transfer it to a microwave-safe dish. Questions and Answers Q. When I press the START pad, I hear a dull, thumping noise. What is it? A. This sound is normal. It is letting yoLI know the oven is using a power level lower than 1() (High) Q. Can I defrost small items in a hurry? A. Yes. but they will need more frequent attention than usual. Raise the power level after entering the time by pressing the desired power level pad. Power level 7 cuts the total defrosting time in half: power level 10 cuts the total defrosting time to approximately one third. During either, rotate or stir food frequently. 15 COOKING BY TIME The time cooking feature allows you to select the cooking time. The oven shuts off automatically. Power level 10 (High) is recommended for most cooking, but you may change this for more flexibility. To become better acquainted with time cooking, make a cup of coffee by following the directions below. 1. Fill a cup 2/3 full of water, add 1 teaspoon of instant coffee and stir to dissolve. ~& Use a cup that has no . ) ===== metal decoration and is J&: . . , —-—–. . . microwave-safe. Place the CLIp in the oven and close the door. 2. Press the TIME COOK pad. m u 3. Select your cook time. Press 1, 2 and O to set 1 minute and 20 seconds. Because automatic power level 10 (High) is recommended for this cup of coffee, there is no need to change the power level. f—] 4. press the START pad u START 5. When time is Lip, the oven control signals The oven then shuts off. 6. Open the door. If you interrupt Time Cook to check the food, simply close the door and press “the START pad to resume cooking. If there is not time remaining on the timer yOLI must reset the timer to resume cooking. To change the power level after setting the Cook Time, press the POWER LEVEL pad, then press the desired number for the new power level. COOK How to Use the Time Cook II Feature The Time Cook II feature lets you set two time cooking functions within one program. This is ideal when you want to change power levels during your cooking operations. Here’s how to do it. 1. Place food in oven in microwave-safe container and close the door. 2. Press the TIME COOK pad 0“ TIME COOK ~lZl~~lZl 3. Select your cook time. press21and5 toset z Ininutes and 15 seconds. mnmmm 4. Press the TIME COOK pad again. 5. Set your second cook time. c1 4. Press the START pad. START 7. When time is up, the oven control signals. The oven then shuts oft. 8. Open the door. If you interrupt Time Cook to check the food, simply close the door and press the START pad to resume cooking. If there is not time rel.aining on the timer you must reset the timer to resume cooking. To change the power level after setting the Cook Time, press the POWER LEVEL pud, then press the desired number for the new power level. * ,termd temperature is the best test of doneness for many foods. TEMP COOK takes the guesswork out of cooking because the oven automatically switches the Hold setting after reaching the preset food temperature and maintains that temperature until you either open the door or press the CLEAR/OFF pad. The Temperature Probe The temperature probe is a food thermometer that gauges the internal temperature of your food: it must be used when using the Temp Cook or Auto Roast microwave oven functions. A temperature probe has been provided for use in your new microwave oven. Sensol Temperature probes provided with other products, such as those used for ovens, are designed to withstand high temperatures. Use of probes other than the one provided with this yoduct may result in damage to the probe. To use your probe properly in a roast, see the Automatic Roasting section. How to Temp Cook a Rolled Beef Rib Roast to Medium 1. Insert the temperature probe into the roast and attach the cable end of the probe securely into the receptacle in the oven wall. Close the door. 2. Press the TEMP COOK/HOLD pad. TE’iFl LJ COOK E 3. Press 1, 2 and 5 to set 125°F. 4. Press the POWER LEVEL pad. Press 5 to set medium Dowel”. , m I LEVEL I 5. Press the START pad. If the internal temperature of the roast is less than START 80°F., the display will show “COOL”; if the roast’s internal temperature is 80°F. or above, the display shows the temperature counting up. 6. When 125”F. is reached, the oven control signals and “HOLd” will be on the display. The oven will then hold the temperature. 7. Press the CLEAR/OFF pad to stop the cycle. 8. Remove the probe and the roast from the oven c1 Cooking Tips ● ● Use a lower power level; it wi 11 heat f-ood more evenly though requiring more time. cover foods ]OOse]y for moisture control and quick, even heating. ● Be sure frozen food has been completely defrosted before inserting probe. The probe may break off if you attempt to push it into frozen foods. Questions and Answers Q. After I followed the steps and pressed the START pad “ERROR” flashed on the display and the oven control signaled. What’s wrong? A. “ERROR” flashes if yOLI set the temperature either below 80”F. or above 199°F. The oven tells yoLl, between the tlashing of “ERROR,” wilat incorrect entry was made. To re-enter, press the CLEAR/OFF pad and begin again. Q. Why did “PRObE” flash after I touched the START pad? A. “PRObE” will flash if you don’t seat the cable end of the probe securely into the receptacle in the oven wall or if you press the TEMP COOWHOLD pad and forget to use the probe. Q. Can I leave my probe in the oven if it’s not inserted in the food? A. No, if it touches the oven wall, damage may occur to the probe and oven. 17 —— AUTOMATIC ROASTING Auto Roast uses the temperature probe to cook to the desired serving temperature. Unlike Temp Cook/Hold, which uses a single power level, Auto Roast uses up to 3 power settings which automatically switch during roasting, thus providing even, tender cooking results without overcooking. Just as in regular roasting, only tender roasts should be Auto Roasted until specified internal temperatures are reached. Less tender roasts should be microwaved by time. Preparing Roasts for Auto Roasting Place tender beef roast on a trivet dish. Insert the probe horizontally into the center meaty area not touching bone or fat. Make sure the handle does not touch the food or top or sides of the oven. Cover with wax paper. in microwave-safe Pork or ham roasts need no trivet. Add 1/2 cup water to roast dish and cover with plastic wrap. Allow room for the probe when covering. Place the meat in the oven with the probe to the right. Insert the cable end of the probe firmly into the receptacle on the oven wall. How to Auto Roast Beef to Medium c1 AUTO ROAST 1. Press the AUTO ROAST pad. /1 2. Press the number pad 2. 3. Press the START pad. The display shows “COOL” and “ROAST CODE 2“ until the food temperature reaches 80°F. 4. At 80°F., the display switches to show the meat’s internal temperature. 5. When you select Auto Roast codes 1, 2, 3 or 4, the oven control signals with 3 beeps and “TURn” flashes in the display when it’s time to turn the roast over. 6. After you turn the roast, close the door and press the START pad. 7. After a preprogrammed food temperature is reached, the oven control signals 3 times and the oven shuts off. NOTE: The oven continues to cook after the signal whether or not the roast is turned over. Automatic Simmer Auto Roast code 6 Total time includes time to bring food to 180°F. and hold at that temperature until done. Set Auto Simmer like Auto Roast. See the Auto Roasting section. The display shows “COOL” until the food is 80°F., then switches to show the food’s temperature until 180°F. is reached. The oven switches to “HOLd” at 180°F. until yoLl remove the food and turn the oven off. If stirring is recommended, you can reset the oven by repressing the START pad. Press the CLEAR/OFF pad after cooking. Auto Roast Guide Use containers and coverings as directed at left. Place the probe correctly in the roast before cooking. Food Beef Tender Roast Rare Medium Well Code Final Temperature* Approximate Time (minutes per pound) 1 2 3 115°F.* 125°F.~ 145”F. 10–l 3 13-15 15-17 4 175°F. 115°F. 14–1 7 12-15 10 1 5 5 190°F. 190”F. 10-12 10-12 10 10–15 4 175”F. 10-12 10–15 Pork Loin Roast Precooked Ham Hold Minutes** 0 0 5-1o 0 Poultry Whole Chicken (3 :bs.) Whole Turkey (up to 12 Ibs. ) (Insert probe into meatiest area of’ inner thigh from below end and parallel to leg. ) Turkey Breast ( [nsert probe horizontally into meatiest area.) “ Meat cooked to a final temperature of’ 140°F. or less may still contain bacteria. ‘;:*’ Recommended standing time before serving. ‘;” The U. S. Dept. of’ AgricultuI”e says, “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide., USDA Rev. June 1985. ) Automatic Simmer Guide Auto Roast code 6 Approx. Food Beef Pot Roast Time/Hours 5–7 Chili 5–8 Chicken SIew’ing 4-6 Comments Add enou:h liquid to just cover the meat. If adding vegetables make sure they we completely covered by liquid. Precook meat. Place probe 1 inch from top surface. Stir after 3 hours, if possible. 3–4 Add 4 cups liquid. Insert probe into meatiest area of inner thigh from below end and parallel to leg. Turn over after 1/2 of time. Same procedure as above. Ham or Pork Roas[ 4-6 Add 4 cups ]iquid. soup StockNegetable Split Pea 7-1o 5–7 Make sure that vegetables and meat are covered by liquid. Stir every 3 hours. Add enough liquid to cover peas at least 2 inches. Stir after 3 hours. Broiler/Fryci” AUTOMATIC DEFROSTING With the Auto Defrost feature, the oven automatically sets the defrosting times and power levels for you. Use the Auto Defrost Guide. Enter the food weight in pounds and tenths of a pound (see the Conversion Guide). Then press the START pad. The oven calculates defrosting time and changes the power levels during defrosting to give even defrosting results. How to Set Auto Defrost Before you begin, check the guide located on the inside front of oven when you open the door. It shows minimum and maximum food weights for a variety of foods. You will need to know your food weight before setting Auto Defrost. 1. Remove the food from the package, place it in the oven on a microwave-safe dish and close the door. 2. Press the AUTO DEF pad. n WJ AUTO DEF 3. Enter the selected code number from guide. For example, poultry calls for code 2. 4. Enter the weight. For example, press number pads 1 and 2 for weight of 1.2 pounds (1 pound, 3 ounces). See the Conversion Guide. Stand Time When using the Auto Defrost feature, it is necessary to allow the food to stand in order to finish defrosting the interior. You may take the food out of the oven if you wish. In some cases, it should stand in your refrigerator. Stand time recommendations are given After 4 seconds “START” flashes. 5. Press the START ptid. u START Twice during defrosting, the oven control signals 3 times and “TURn” flashes and the oven shuts off. “TURn” continues to flash until you open the door. After turning the food close the door and press the START pad. When the Defrosting Time is completed. the oven control signals 3 times and then beeps every minute until either the door is opened or the CLEAWOFF pad is pressed. Conversion Guide If the weight of food is stated in pounds and ounces, the ounces must be converted to tenths (.1 ) of a pound. in the Auto Defrost Guide. Pounds .1 .L? .3 .4 Ounces 1–2 3 4-5 6-7 E=E 1 14-15 .9 AUTO DEFROST GUIDE CODE RECOMMENDED FOODS MIN.-MAX. WEIGHT FIRST SIGNAL SECOND SIGNAL STAND TIME Chops Turn over. Separate and shield where necessary. 5 minutes Frankfurters, Sausage Separate. Remove defrosted pieces. 2 minutes Ground Meat Turn over. Remove defrosted areas and break apart. 5 minutes Beef Patties Turn over. Separate patties. 5 minutes Roast Turn o, er and shield. Shield if necessary. 90 minutes Ribs Turn over. Remove defrosted pieces. Shield if necessary. 10 minutes Steak Turn over. Stew I Whole Chicken 5 minutes Turn over and separate. Separate and remove defrosted pieces. 5 minutes Turn over and shield. Turn over and shield. Turn over. Shield where necessary. 10 minutes; run cold water in cavity. Z() minutes in refrigerator; run cold water in cavity. Turn over. Separate and remove defrosted pieces. I Turkey Breast (breast side Lip) Chicken Pieces I Cornish hens (whole) 5 minutes 10 minutes; run cold water in cavity. Remove wrapper and turn over. 5 minutes lCornish hens(split) I lTurnover. I Turn over. Separate and remove defrosted pieces. 5 minutes Shrimp, scallops Separate. Separate and remove defrosted pieces. 5 minutes Whole fish Turn over and shield tail and head. Fish fillets Edges or thin areas of meat will defros[ more areas with small pieces of foil. rapidly than Other areas. I Hold under cold running water. After the first or second signal, shield warm 21 AUTOMATIC COOKING The Auto Cook feature makes cooking your favorite foods easy. By actually sensing the steam that escapes as food microwaves, this feature automatically adjusts the oven’s cooking time to various types and amounts of food. NOTE: Use of the metal Double DutyT” shelf with Automatic Cooking is NOT recommended. Foods Recommended Foods Not Recommended A wide variety ““”~:,:\ .,, ,.., of previously ~~ P[-epared foods “+,~~~ JJ , .+~~fi . . . . including leftovers e= L“’ can be Auto Reheated. Auto Reheat is .,.:.’. . ... .~;”’”’:. . ., ’:~. “;::/y, recommended for single-servings of ,$.gy~”y e food or plates of leftovers. Bread products, foods that must be reheated uncovered, foods that require constant attention, foods calling for a dry look or crisp surface after reheating should not be Auto Reheated. It is best to use Time Cook I & 11. Easy to Use Keep the Door Closed Simply press three control pads—AUTO COOK, the desired CODE and START. The word “AUTO” ~ppears in the display and the sensor is activated. Do not open the oven door while the word “AUTO” is displayed—steam escaping from the oven can affect cooking performance. If the door is opened, close the door and press the START pad immediately. Automatic Cooking Codes Automatic cooking codes 1 through 9 are designed t. give you easy automatic results with a number of popular foods. See the Automatic Cooking control Guide section for specific foods and instructions. For Example: AUTO 1. Place covered food in the oven. Press the AUTO COOK pad. COOK c1 m 2. Press the number pad for the desired code. 3. Press the START pad. 4. The word “AUTO” shows on the display, indicating steam sensor is activated. 5. The oven control signals when the s[eam is sensed. Rotate or stir food, if necessary. When done, the oven control signals and the oven shuts off. NOTE: Do not open the door. Opening the door may affect cooking performance. How to Adjust the Auto Cook Codes to Suit Your Taste By simply adding a I after an>; Auto Cook code nLlmbel” from 2 through 9, you can set the oven to cook for ZOVC ]ess time that t]le code would regularly provide. For example, if code 4 cooks your seafood more done than you like it, set code 4 I next time and yoLI’11 ~oet :1 Z()~10 shorter cooking time. . ‘7’7 lt’ you want a longer cooking time than a code provides, add a 9 after the code. For the seafood in the example above, code 49 woLdd provide a 20% longer cooking time than the regular code 4 would provide. — .mtainers and Covers Appropriate containers and coverings help assure good cooking results. Ahvays use microwave-safe containers and cover them with lids, wax paper or plastic wrap. If you are not sure if a dish is microwave safe, see the Microwave Tips section. ● ● Never use tight-sealing plastic covers— they can prevent steam from escaping and cause food to overcook. ● ● ● Match the amount of food to the size of the container. Fill containers at least half full. Be sure the outside of the cooking container and the inside of the microwave oven are dry before placing food in the oven. Beads of moisture turning into steam can mislead the sensor. Stir or rotate food after the beeping signal if required. See the Automatic Cooking Control Guide. “ Use microwave-safe casseroles --- O/g or bowls for entrees and , :f, “’.:. ,J -vegetables. Cover with ~, lids that fit. If lids are not ‘%...”” ‘$ available, use plastic wrap or -~.~h, wtix paper. Plastic wrap should c be lo&e over food to allow for expansion. Seal by pressing plastic wrap firmly around edges. For frozen entrees in paperboard trays, remove tray from box ]t do not remove I Ilm over tray. Thick entrees may take longer to cook. For frozen foods in metal trays, remove foil covering and baked goods, reinsert tray into box and close ends of box. Slit plastic pouches ;,@m:,, , 1 inch as shown. .M*< ( T Break food up ‘$.;;;.;,:,: 1 thoroughly after ,<,. :,..:,,-;,,: . , ,, *;+ the oven sixnals. & Use oblong or square containers for chicken or corn on the cob. Plastic wrap covering should be loose over food to allow for expansion. Seal by pressing plastic wrap firmly around edges. .C 4&-,.Q,~+ t —.!, -,, ~, \. \~ Paper plates—while they ,. -Q. , , may be used for Time and --; ‘‘ Temperature Cooking and Defrosting, do not use them with automatic ‘.,Y - : ~ cooking. Use microwavesafe plates or bowls for reheating. Cover with plastic wrap or wax paper. Follow the Automatic Cooking Control -~;,~.,~ Guide setting for < , ~ “’” casseroles. Cover ‘~~ casserole meat and F“ vegetables with sauce. w Cool hot ingredients or sauces. If t~ey are not cool. use Time Cook. (:$ Vent plastic wrap @ cove;s to allow steam to escape. Match the amount of food to the size of the container. Fill containers at least 1/2 full. Food Canned Foods Thin foods such as soup, broth. gravy. Thick foods such as canned ravioli, chunky soups. beef stew, all canned vegetables. Leftovers Auto Cook Code 1 1 1 TV Dinners (except for those with pasta) Frozen Entrees Add 1/4-1/2 cup water to fresh vegetables. Be sure the outside of container and the inside of the oven are dry. If food needs additional cooking, return to oven and use Auto Cook Code 1. Use preference control “1“ or “9” to adjust the cook times to suit your individual tastes. See the How to Adjust Auto Cook Codes to Suit Your Taste section. Use of Auto Cook feature with Double Duty’”hi shelf is not recommended. NOTE: The oven will not accept an Auto Cook code if the oven is hot. You must cool the oven before using Auto Cook or you may choose to use time or temperature microwave cooking. ● ● ● ● ● Container ipprox. Time Comments Microwave-safe container matched to size of food. Microwave-safe container matched to size of food. 2–3 min.lcup Cover with lid to dish or wax paper 4 min./cup Cover with lid to dish or wax paper Microwave-safe container matched to size of food. Cook in container (see comments). 4 min./cup Cover with lid to dish or wax paper. 8–10 min. Cook in container (see comments). 17–20 min. depending on si7e If foil tray is no more than 3/4 inch deep, remove foil top, return to original box and reclose box. If tray is more than 1“ deep, remove food and place in microwave-safe dish and cover. If dinner is in paper board container, remo~e from box and cook in original container. When microwaving meals containing 2 pouches, make I -inch slit in center of each pouch. Place pouch containing meat on microwave-safe plate, with remaining pouch on top. Flex pouch before serving. Remove lasagna from foil tray and place in microwave-safe dish and cover. Let stand 3 to 5 minutes before serving. 3–8 min. Frozen Pouch Meals 2 Frozen Lasagna 5 I or 1 X qt. casserole with lid to dish. 10–20 min. 4 2–3 qt. casserole with lid to dish. 12–16 min. 6 2–3 qt. casserole with lid to dish. 16–24 min. Casseroles W“ith precocjked ingredient: in a white sauce such as [una noodle casserole, turkey tetrazzini. With raw ingredients such as hamburger patty stew, scalloped potatoes, seafood casseroles. — 24 Food Meats and Seafood Chicken pieces (Up to ~ lbs.) Fish fillets ( 1 lb.) \uto Cook Code 5 1 Meat loaf ( 17? Ibs.) 9 Hamburger patties (4-5) Sausage patties (1 lb.) Pork chops (4-1 inch thick) 3 5 6 Approx. Tim( Container 12 x 8 x 2–in. glass dish 12 x 8 x 2–in. glass dish 10–in. pie plate 8–20 min. Cover with wax paper to prevent spatters. 6–9 min. Cover tightly with plastic wrap, venting one corner. Cover tightly with plastic wrap, venting one corner. Cover with wax paper. When the oven control signals, rotate dish 1/2 turn. Cover with wax paper. When the oven control signals, rotate dish 1/2 turn. Baste with barbecue sauce. Cover with wax paper. When the oven control signals, rotate dish 1/2 turn. Cover tightly with plastic wrap, venting one comer. When the oven control signals, rearrange the ribs. 25–30 min. 12 x 8 x 2–in. glass dish 12 x 8 x 2–in. glass dish 12 x 8 x 2–in. glass dish 7–9 min. 7–9 min. 22–25 min. Spareribs (Up to ~ Ibs.) 7 13 x 9 x 2–in. glass dish 1 hr. 30 min.– 1 hr. 45 min. Swiss steak ( I X lbs.) 7 3–qt. casserole 60–65 min. Chuck roast 5 lbs.) Shrimp (up to 1 lb.) 7 (Up to 4 - Rice Regular, raw, 1 cup Instant, 1 cup Vegetables Fresh such us carrots, artichokes, cauliflower broccoli, Brussels Sprouts ( 1 lb. ) Baking potatoes (24) 2–qt. casserole with lid 2–at. casserole with lid I casserole 65–90 min. Cover tightly with plastic wrap, venting one corner. 4–6 min. 2 1–28 min. Follow instructions on rice package. 5–8 min. Follow instructions on rice packa~e. 10–1 5 min. Add 1/4 to 1/2 cup water. None 8–16 min. depending on number I Y-qt. casserole with lid 8–10 min. Pierce with fork and place on oven floor in a square arrangement. Turn potatoes over when the oven control signals and remaining time is displayed. Add 2 tablespoons water. 1 fi-qt. casserole with lid Lay pouch on microwave-safe dish I 2–13 min. Add 1/4 cup water. 2–qt. casserole 12–14 min. ?–qt. Frozen block such w peas, green beans, spinach. broccoli Lima beans Frozen pouch such as broccoli in butter sauce, corn, peas Fruit Baked apples~ with lid 13 x 9 x 2–in. glass dish 1 fi-qt. glass dish with lid Comments with lid with lid 7–9 min. Make I inch slit in pouch before cooking. Stir well before serving. Core apples and fill with butter and brown sugar. 11’after completion of the Auto Cook cycle, food needs additional warming, simply re-cover the food and use Auto Cook Code 1. 25 HOW TO USE THE DOUBLE DUTYTM SHELF ● ● ● ● ● The wire shelf is specifically designed for added capacity heating and reheating in your microwave oven. More than one food may be heated or reheated and ready to serve at the same time. Do not use the oven shelf to cook batters and dough foods and also uncooked foods which need to be prepared from scratch. Use the shelf only when cooking food on 2 levels. Food microwaves best when placed directly on the oven floor. Do not store or cook with the shelf on the floor of the oven. Product damage may result. Use pot holders when handling metal shelf and containers. They may be hot. Do not store microwave browning dish on the metal shelf. Use of the Double Duty ’i’~” shelf with Automatic Cooking is not recommended. Positioning the Shelf To position the DOUBLE DUTYT’M shelf, tip the back slightly and fit the shelf support guides onto the support guides located on each side of the oven in the rear. Next, lower the front until the shelf support guides fit onto the support guides located at each side of the oven in the front. When properly positioned, the shelf should fit snugly in place, be level and not touch the back wall of the oven. If arcing occurs when using the shelf to cook more than one food at the same time, turn the oven off. Make sure the shelf is positioned right-side-up on all four shelf supports and not touching oven walls. A ,, To prevent arcing, remove the shelf when you are not using it. How to Heat or Reheat Several Different Types of Food Together When heating several different types of food together, foods which must be served hot must be placed on the oven shelf, while foods which are only warmed should be placed on the floor. This is because microwave energy enters the oven from the top only. Also, it is important to remember that foods absorb microwave energy at different rates. Rates can be affected by the size of the food and its starting temperature. Because of the varying rates, yOLI may need to start reheating larger or more dense foods a few minutes ahead of time, then add smaller or less dense foods. Alternately, if one of the foods you are heating seems undercooked but the others are heated satisfactorily, let the underheated food continue cooking. Heat or reheat different types of food at 10 (High). To determine heating times, add times for all foods together. After half of the time, stir or rearrange foods (do not reverse positions). Check foods (floor especially) after 3/4 of total time and remove any which are done. Continue cooking others. ~ 26 Place on shelf large or more dense foods which need the most heating, such as leftover fried chicken, casseroles i of canned or leftover ‘~ \ vegetables, rice or pasta. Place on the oven floor (hose foods which need only be warmed, such as bakery pies, rolls, muffins or breads. Pop popcorn on the microwave oven floor only. Popcorn placed on the oven shelf will not pop properly. Use a special microwave popcorn accessory or popcorn labeled for use in microwave ovens. mrface Cooking with Infinite Heat Controls At both OFF and HI positions, there is a slight niche so control “clicks” at those positions. The word HI marks the highest setting; the word WM marks the lowest setting. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained. Switching heats to higher settings always shows a quicker change than switching to lower settings. How to Set the Controls 2. Turn the knob either clockwise or counterclockwise to the desired heat setting. 1. Grasp the control knob and push in. The control must be pushed in to set only from the OFF position. When the control is in any position other than OFF, it may be rotated without pushing in. Be sure you turn the control to the OFF position when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on. ~ooking Guide for Using Heats HI—Quick start for cooking; bring water to boil. MEDIUM HIGH (7)—Fast fry, pan broil; maintain fast boil on large amount of food. MEDIUM (4)—Saute and brown: maintain slow boil on lar~e amount of food. LOW (3)—Cook after starting at HI; cook with little water in covered pan. WM—Steam rice, cereal; maintain serving temperature of most foods. NOTE: ● At HI, MEDIUM HIGH (7), never leave food ● spillovers may catch fire. At WM. LOW (3), melt chocolate, butter on unattended. Boilovers cause smoking; greasy small unit. SURFACE COOKING TIPS Cookware Use mediutn- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cust-iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenl~’ at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals. ~or best cooking results pans should be flat on the )ttom. Match the size of the saucepan to the size of Lhe surface unit. The pan should not extend o~er the edge of the trim ring nlore than I inch. Right Wrong m %-m!J-(L Not Over 1“ Over 1” (Wlti!llld ?1(’.1/ [Xl,?(>) 27 SURI?ACE COOKING TIPS (continued) Deep Fat Frying Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease. Wok Cooking Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can *::;.* *:.* \+ be dangerous. Placing the ring * over the surface unit will cause a build-up of heat that will damage the porcelain cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over. We recommend that you use only a flatbottomed wok. They are available at your local retail store. HOME CANNING TIPS Canning should be done on surface units only. Pots that extend beyond 1 inch of the surface unit’s trim ring are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface unit. HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER COOKWARE FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units. Observe Following Points in Canning 1. Be sure the canner fits over the center of the surface unit. If your range or its location does not allow the canner to be centered on the cooking unit, use smaller-diameter pots for good canning results. 2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water. 3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedul”es are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service. 4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning. NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by: (1) using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water. Before Using Your Oven 1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Oven Controls so you understand how to use them. 2. Check the oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support. 3. Read over the information and tips that follow. 4. Keep this book handy so you can refer to it, especially during the first weeks of using your new cooking center. NOTE: You may notice a “burning” or “oily” smell the first few times you turn your oven on. This is normal in a new oven and will disappear in a short time. To speed the process, set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-Cleaning Oven section. Oven Light Light Over the Cooktop The lower oven light comes on automatically wben the door is opened. Use the switch to turn light on and m ~~~~~~ ~ off when door is closed. The switch is located above the door of the lower oven. Push the surface light switch button located under the control panel and the light comes on. Push again and the light goes off. Oven Shelves The shelves are designed with stop-locks so when placed correctly on ~he shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them. When placing the cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will e] iminate reaching into the hot oven. To remove a shelf from the oven, pull the shelf toward you, tilt the front end upward and pull the shelf out. ~ To replace, place the shelf on the shelf support with the stop-locks (curved extension of shelf) facing up and toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it ~oes past “stop” on the oven wall. Then lower the front of the shelf and push it all the way back. Shelf Positions The oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on the Baking, Roasting and Broiling pages. (((]/7titll/d IIc,.vt page) 29 —— USING YOUR OVEN (continued) Oven Controls m The control knobs for the lower oven are marked OVEN SET and OVEN TEMP. The OVEN SET knob has settings for BAKE, TIME BAKE, BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation. The OVEN TEMP knob maintains the temperature you set, from WARM ( 150°F.) to BROIL (550”F.), and also at CLEAN (880°F.). WM s OVEN TEMP — Regular Oven Timer The conventional oven timer is designed to automatically start and stop certain oven functions (TIME BAKE or CLEAN). The clock must be set before the conventional oven timer will operate. To set the clock, first press the CLOCK pad and then the number pads to enter the time of day. For example, if the time is 1 :30, press the number pads 1, 3 and O. Press the START pad and the clock will be set. Adjust the Oven Thermostat—Do It Yourdf You may feel that your new oven cooks differently than the one it replaced. We recommend that you use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide. If you think your new oven is too hot or too cold, you can adjust the temperature yourself. If you think it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter. We do not recommend the use of inexpensive thermometers, such as those found in grocery stores, to check the temperature setting of your new oven. These thermometers may vary 20–40 degrees. Indented Area ● To adjust the thermostat knob: 1. Turn the OVEN TEMP knob to the CLEAN position and pull the knob off the shaft, revealing the area behind the knob. 2. Insert the tip of a 3/1 6“ standard screwdriver into the indented area directly under the notch and turn in the desired direction. 3. To increase the oven temperature, move the dial one notch counter clockwise. To decrease the oven temperature, move the dial one notch clockwise. Each notch represents approximately 15”F. 4. Return the knob, matching the flat area of the knob to the shaft. Re-check the oven’s performance before making any additional adjustments. .) not lock the oven door with the latch during baking. The latch is used for self-cleaning only. Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Adjust the Oven Thermostat—Do Zt Yourse~ ’section. How to Set Your Range for Baking To avoid possible burns, place the shelves in the correct position before you turn the oven on. 1. Turn the OVEN SET knob to BAKE and the OVEN TEMP knob to the desired temperature. 2. Check food for doneness at minimum time on recipe. Cook longer if necessary and then remove the foods. 3. Turn the OVEN SET knob to OFF. BAKE ,,,~ SET @la mm TEMP ● TIMED BAKING flow to Time Bake Do not lock the oven door with the latch during timed baking. The latch is used for self-cleaning only. Your oven can be set to turn on and off automatically. NOTE: Before beginning make sure the oven clock shows the correct time of day. To set the clock, first press the CLOCK pad and then the number pads to enter the time of day. Press the START pad and the clock will be set. How to Set Immediate Start and Automatic Stop To avoid possible burns, place the shelves in the correct position before y OLI tLlrn the oven on. The oven will turn on immediately and cook for a selected length of time. 1. Turn the OVEN SET \flE&l 250 knob to TIME BAKE. Turn the OVEN TEMP knob to the oven temperature, for @@ example 250°F. 2. Press the BAKE TIME pad. BAKE TIME -m 3. Press the number pads to enter desired Baking Time. For example, press 3, () and () to set 3 hours Baking Time. 4. Press the START pad. 5. When baking is completed, the oven control signals and the oven automatically shuts off. 6. Press the CLEAR pad. Remove the food from the o~’en. NOTE: Remember. foods that are left in the oven continue ~t>oking after the controls me off, ● ● Foods that spoil easily such as milk, eggs, fish, stuffings. poultry and pork should not be allowed to sit for more than one hour before or af-ter cooking. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth. (cofzti}lli(t ?Ie.tf pqe) 31 TIMED BAKING (continued) How to Set Delay Start and Automatic Stop Quick Reminder 1. Press the BAKE TIME pad. 2. Press the number pads. 3. Press the STOP TIME pad. 4. Press the number pads. 5. Press the START pad. To avoid possible burns, place the shelves in the correct position before you turn the oven on. You can set the oven control to turn the oven on automatically, cook for a specific length of time and then turn off automatically. For example: Let’s say it’s 2:00 and dinner time is shortly after 7:00. The recipe suggests 3 hours baking time at 250”F. Here’s how: ~@\flER4 n 250 5. Press the number pads 7,0 and O to enter 7:00 to set the time you want the oven to turn off. 6. Press the START pad. The oven automatically figures the Start Time START so the oven will turn off when you want baking to be completed. c1 In this example, baking will begin at 4:00 and the oven will turn off at 7:00. When the Baking Time is completed. the oven control signals and the oven automatically shuts oft. 7. Press the CLEAR pad, open the door and remove the food from the oven. c1 CLEAR NOTE: “E EE” will appear on the display when yOLI press the START pad if you have set a Stop Time that is less than the time of day plus the Bake Time. Press the CLEAR pad and begin again. Remember, foods that are left in the oven continue cooking after the controls are off. Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth. ● ● 1. Turn the OVEN SET knob to TIME BAKE. Turn the .OVEN TEMP knob to 250°F. or the recommended temperature. 2. Press the BAKE TIME pad. n BAKE TIME IIImlml Enmmm 32 4. Press the STOP TIME pad. STOP TIME 3. Press the number pads 3, 0 and O to set 3 hours ‘akingTime ● — For best baking results, follow these suggestions: OTE: When the oven is hot, the top and outside surfaces of the cooking center get hot too. Oven Shelves Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, k? place most foods in the middle of the oven, on either shelf position B or C. See the chart for suggested shelf positions. I Type of Food Shelf Angel food cake A Biscuits or muffins B or C I Cookies or cupcakes \ I Position I I Bor C I Brownies B or C Layer cakes B or C Bundt or pound cakes A or B Pies or pie shells B or C Frozen pies A (on cookie sheet) Casseroles B or C Roasting A or B . ‘reheating Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature-selecting a higher temperature does not shorten preheat time. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping. Baking Pans Pan Placement Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur. Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies. Shiny, bright and smooth pans reflect heat, resulting in a 1 ighter, more delicate browning. Cakes and cookies require this type of pan. Glass baking dishes also absorb heat. When baking in glass baking dishes, lower the temperature by ?5~F ‘.-. ~ind use the recomlnended cooking time in the recipe. This is not necessary when baking pies or casseroles. For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven. Pans should not touch each other or the walls of the oven. Allow I to 1 X inch space between pans as well as from the back o! the oven, the door and the sides. If you use 2 shelves, stagger the pans so one is not directly above the other. ● ● ● (C(wri}lud If(’.\”t p(l,q[’) 33 BAKING (continued) Balsing42uides When using prepared baking mixes, follow package recipe or instructions for the best baking results. Cookies When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly :roll pan (short sides all around) may have darker edges and pale or light browning may occur. Do not use a cookie sheet so large that it touches the walls orthe door of the oven. Never entirely cover a shelf with a large cookie sheet. For bestresults; use only 1 cookie sheet in the oven at a time. Pies Cakes For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it. When baking cakes, &arped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended. Aluminum Foil Neverentirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches belowthe food. Don)t Peek Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake 30-40 minutes.” 34 DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected. JO not lock the oven door with the latch during roasting. The latch is used for self-cleaning only. Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. Roasting is really a baking procedure used for meats. Therefore, oven controls are set for BAKE or TIME BAKE. (You may hear a slight clicking sound, indicating. the oven is working properly.) Roasting is easy; just follow these directions: 1. Place the shelf in A or B position. No preheating is necessary. 2. Check the weight of the meat. Place it, fat side Lip, (or for poultry, breastside-up) on a trivet in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as t)ossible. (The broiler Dan with grid is a good pan for this.) Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door. 4. After roasting is complete, turn the OVEN SET knob to OFF and then remove the food from the oven. Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10°F.; to compensate for temperature increase, if desired, remove the ro~st from the oven sooner (at 5° to 10°F. less than the temperature in the Roasting Guide). NOTE: You may wish to use Timed Baking, as described in the Baking section of this book, to turn oven on and off automatically. Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached. ● ● 3. Turn the OVEN SET knob to BAKE and the OVEN TENIP knob to 325°F. Small poultry may be cooked at 375”F. for best browning. Frozen Roasts Frozen roasts of beef, pork, lamb. etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts). Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given 011 the package label. 35 ROASTING (continued) Questions and Answers Q. Is it necessary to check for doneness with a meat thermometer? A. Checking the finished internal temperature at the completion of cooking time is recommended if you did not use the probe while cooking. Temperatures are shown in the Roasting Guide. For roasts over 8 lbs., check with thermometer at half-hour intervals after half the cooking time has passed. Q, Why is my roast crumbling when I try to carve-it? A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing them from the oven. Be sure to cut across the grain of the meat. Q. Do I need to preheat my oven each time I cook a roast or poultry? A. It is rarely necessary to preheat your oven. Preheat only for very small roasts, which cook a short length of time. Q. When buying a roast, are there any special tips that would help me cook it more evenly? A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts. Q. Can I seal the sides of my foil “tent” when roasting a turkey? A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat. ROASTING GUIDE Oven Temperature Doneness Approximate Roasting Time in Minutes per Pound Internal Temperature “F. Meat Tender cuts: rib, high quality sirloin tip, rump or top round* 325° Lamb leg or bone-in shoulder* 325° Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked 325° 325° 325° Raie: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm: 6 to 8 lbs. 3 to 5 lbs. I 8–22 24-33 22-29 35-39 30–35 40-45 20-23 21-25 24–28 25-30 28-33 30–35 3040 35–4.7 3040 35-45 17-20 minutes per pound (any weight) 1400 - 1500+ 1500-1600 1700-1 85° 140°– i 50°t” 1500-1600 1700–1 85° 1700–1 800 1700–1 800 11 50–1 20° Chicken pieces 325° 350° Well Done: Well Done: Turkey 325° Well Done: Type Poultry Chicken or Duck 3 to 5 lbs. 35–40 35-40 10 to 15 Ibs. 18-25 Over 5 lbs. 30–35 Over 15 Ibs. 15-20 I 85°–1900 I 850–190’” In thigh: 1 85°–1900 “:For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above. ‘i-The U. S. Department of’ Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°E means some fond poisoning organisms may survive.” (Source: Safe Food Book.—Your Kitchen Guide. USDA Rev. June 1985.) 36 Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only. Broiling is cooking food by intense radiant heat from the upper broil unit in the oven. You can broil in the upper or the lower oven., Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum. the meat has fat or gristle near edge, cut vertical slashes through both about 2 inches apart. If desired, fat may be trimmed, Iea\ing layer about 1/8 inch thick. 2. Place the lmeat on the broiler rack in the broiler pan. Always use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire. 3. Position a shelf on the recommended shelf position as suggested in the Broiling Guide. Most broiling is done on shelf position C, but if your range is connected to 208 volts, you may wish to use a higher position. 4. Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. 1. It’ 5. Turn both the OVEN SET and the OVEN TEMP knobs to BROIL. Preheating units is not necessary. 6. Turn food only once during broiling. Time foods for first side according to the Broiling Guide. Turn food. then use times given for second side as a guide to pl”eferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.) 7. Turn the OVEN SET knob to OFF. Serve the food immediately, leaving the broiler pan and rack outside the oven to cool during the meal for easiest cleaning. Use of Aluminum Foil You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and CLIt slits in it just like the rack. Without the slits. the foil will prevent fat and meat juices from draining to the broiler pan. The juices cou]d become hot enough to catch on fire. If yOLI do not cut the si its, yoLI are frying. nOt broil in.g. Questions and Answers Q. When broiling, is it necessary to always use a rack in the pan? A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan. thm keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking. Q. Do I need to grease my broiler rack to prevent meat from sticking? A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However. spraying the broiler rack lightly with a vegetable cooking spray before cooking will make clean-up easier. Q. Should I salt the meat before broiling? A. INo. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish. brush each side often with butter. Q. Why are my meats not turning out as brown as they should? A. [n solme areas. the power (voltage) to the range may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn the food only once during broiling. ([wtitlwd ne.u pdgc) 37 . BROILING GUIDE 1. Always use the broiler pan and rack that comes 5. when arranging food on the pan, do not let fatty edges hang over the sides. These could soil the oven. with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. 6. The broiler does not need to be preheated. However, for very thin foods, or to increase 2, The oven door should be open to the broil browning, preheat if desired. 7. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 X times per side. 8. If your range is connected to 208 Volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher. stop position. 3. For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing the meat and losing juices. 4. If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only. Food Quantity andlor Thickness Bacon 1/2 lb. (about 8 thin slices) Ground Beef Well Done I I 1 lb. (4 patties) 1/2 to 3/4 inch thick Shelf Position c Rare Medium Well Done Rare Medium Well Done Chicken 1 inch thick ( 1 to 1 X Ibs.) 1 X inch thick (2 to 2X Ibs.) I c c c c c c I whole (2 to 2X Ibs.), split lengthwise A 2 to 4 slices 1 pkg. (2) 2 (split) 2-4 (6 to 8 oz. each) c Bakery Products First Side Time. Minutes 4/’7 I I 8 -1 10 c I Beet” Steaks I I Second Side Time. Minutes 4>’? 7 Comments Arrange in single layer. Space evenly. Up to X patties take about same [imc. I 6 I 12 10 Is 25 35 5 6 II 7-x I 4–16 20-25 10–l 5 I Steaks less than 1 inch thick cook through before browning. PJn frying is recommended. Slash fat. =duce time about 5 to 10 minutes per side for cut-up chicken Brush eacb side with melted butter. Broil skin-side-down first. Fish i -lb, fillets 1/4 to l/2 inch thick c Ham Slices I inch thick B 2 ( 1/2 inch thick) 2 ( I inch thick), about 1 lb. c B Space evenly. Place English muf’tins cut-side-up ond brush with butter. if desired. ‘Cut tbrough back of shell. Spread open. Brush with melted butter before broiling and after halt’ of I broiling time. 5 ‘Handle and turn very corefully. 5 Brush with lemon butter before and during cooking. if desired. Preheat broiler to increxc browning Increase time 5 to 10 minutes per side for I X inch thick or home ‘Y cured ham. 10 Slash fat 10 13 13 2 (1 inch thick) abou~ 10 to 12 oz. 2 ( I X incb thick), about I lb. l-lb. pkg. ( 10) c 10 9 c 12 14 17 6 10 12 12–14 1–2 Bread (Toasl) or Toaster Postries Enxlish Muff’ins Lobster Tails c B (precooked) Pork Chops Well Done Lamb Chops Medium Well Done Medium Well Done Wieners and similar precooked stiusages, bratwurst 38 c B c Slash flit. If desired, split sausages in half’ lengthwise: cut into 5-to 6-inch pieces. Before a Clean Cycle Quick Reminder: 1. Prepare the oven for cleaning. 2. Close the oven door. 3. Press the CLEAN pad. 4 Press the START pad. The range must be completely cool in order to set the self-clean cycle. YOLI may have to allow the oven to cool before you can slide the door latch. 1. Remove the broiler pan, broiler rack, all cookware and any aluminum foil from the oven— they cannot withstand the high cleaning temperatures. NOTE: The oven shelves may be cleaned in the self-cleaning oven. However, they will darken. lose their luster and become hard to slide .Wipe the shelf supports with cooking oil after self-cleaning to make the shelves slide more easily. 2. Wipe LIp heavy soil on the oven bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining. ,-.,.#- a ~ A. Oven Front Frame B. Openings in Door C. Oven Door Gasket D. Oven Light E. Oven Vent Grille 3. Clean spatters or spills on the oven front frame (A), under the front edge of the oven vent, the door liner outside the door gasket and the front edge of the oven cavity (about 1 inch into the oven). Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Clean the top, sides and outside front of the oven door with soap and water. AISCI clean under the oven vent grille (E) above the oven with soap and water. Do not use abrasives or oven cleaners. Make sure the oven light bulb cover (D) is in place. Do not let water run down through openings (B) in the top of the door. To help prevent water from getting in these slots when cleaning, open the door as far as it will go. Do not rub or clean the door gasket (C)— the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced. 4. Close the door and make sure the oven light (D) is off. If the oven light is not turned off, the life of the bulb will be shortened or it may cause the bulb to burn out immediately. Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven. 39 OPERATING THE SELF-CLEANING OVEN (LX’lltlllLld) How to Set the oven for cleaning 1. Turn the OVEN SET and OVEN TEMP Finobs to CLEAN. The controls will snap into final position when the CLEAN location is reached. ~. S1 ide the latch handle [O the right as far as it will go. -r ‘~::i:;:;::;:::cpand’e WI 11 dumage the door lock 1111111* r mechanism. 3. To begin cleaning immediately. press the START pad. The display shows START the Stop Tinle-in this example, 3 hours from the time the cleaning operation starts. YoLI’11 know cleaning has started when the cleaning light glows. NOTE: “E EE” appears on the display it’ yOLI enter a Clean Time less than 1!< or more than 4X hours. If’ this happens, press the CLEAR pad and begin asain. No other function of the regular lower o~)en can be c1 ● clean for 3 hours, but y OLI Inay chunge the Cleaning Time by pressing the CLEAR The o~’en is programmed to pad and the number pads to ente~ a different cleaning time froln I X to 4X hours. ● used until the self-clean cycle is over and the oven door is unlatched. You may use the microwave oven during cleaning time. To Stop a Clean Cycle 1. Push the CLEAR pad. 2. Slide the latch handle to the right as far as it will go. YoLi will not be able to open the door right away unless [he oven temperature is at a safk le~el. — After a Clean Cycle After cleaning is complete, the oven door will stay locked until the oven cools. If you cannot slide the latch easily to urdock the door, allow additional time for clcanirlg. N’e\er f’orce the latch handle. The latch slides easily. F(>i~itlg the latch handle may damage the door lock. TurIl the Olen Set knob to OFf and the oven Temp knob to WM. Press the CLEAR pad. Y“ou may notice some white ash in the oven. Just wipe it Llp with u damp cloth after the o~’en cools. If white spots remain, remove them with a soa~)filled steel wool pad. Be sLIre to rinse thol-oughly with a ~i n~.gar and water mixture. These deposits are LISLIiIlly a salt residue that cannot bc remet’cd b}) the clean cycle. If the oven is not clean after one clean cycle, repeat the cycle. NOTE: No functions can be progri]mmed before the door automatically unlocks. How to Delay Start of Cleaning To Delay Start of cleaning: 1. F’\)l!ow the section O\en for n STOP TIME directions in the Before a Clean Cycle and then steps 1 and 2 of the How to Set the Cleaning section. 2. Press the STOP TIME pad tind the number” ptids for the time of day you want the cleaning cycle to be finished. c1 3. Press the START Pild. START NOTE: The OVC[l tiutomatically figures the Starting Time so cleaning will end when you Wiint it to. Questions and Answers Q. If my oven clock is not set to the correct time of day, can I still self-clean my oven? A. If the clock is not set to the correct time of day you will not be able to set a delay clean to end at a specific time. Q. Can I use commercial oven cleaners on any part of my self-cleaning oven? A. No cleaners or coatings should be used around any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned. Q. What should I do if excessive smoking occurs during cleaning? A. This is caused by excessive soil. Turn the OVEN SET knob to OFF. Open the windows to rid the room of smoke. Allow the oven to cool until the latch slides easily before opening the oven door. Wipe up the excess soil and reset the clean cycle. Q. Is the “crackling” and “popping” sound I hear during cleaning normal? A. Yes. This is the sound of the metal heating and cooling during both the cooking and cleaning functions. Q. Should there be any odor during the cleaning? A. Yes, there maybe an odor during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning. Q. What causes the hair-like lines on the enameled surface of my oven? A. This is a normal condition, resulting from heating and cooling during cleaning. These lines do not affect how your oven performs. 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 a damp sponge or cloth. Q. My oven shelves do not slide easily. What is the matter? A. After many cleanings, oven shelves may become so clean they do not slide easily. To make shelves slide more easily, after each self-cleaning function dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports. Q. My oven shelves have become gray after the self-clean cycle. Is this normal? A. Yes. After the self-clean cycle, the shelves may lose some luster and change to a deep gray color. Q. Can I cook food on the cooktop while the oven is self-cleaning? A. Yes. While the oven is self-cleaning, you can use the cooktop just as you normally do. 41 EXHAUST SYSTEM . This cooking center has a built-in exhaust system equipped with a damper, a two-speed exhaust blower and removable filters. Exhaust openings are located over the cooking top and in the hood over the oven. The exhaust system functions only when the blower is operating. The switch for the exhaust system is beneath the control panel. For high speed, push switch once; for low speed, push switch twice; :md to stop blower, push switch once in sequence. When blower is operating and the hood over the upper oven is closed, it exhausts over the surface units only. When the blower operates with the hood in the open positibn, it exhausts through the openings over the surface units and over the oven at the same time. THE EXHAUST SYSTEM SHOULD BE OPERATED WHENEVER ODORS, VAPORS OR SMOKE ARE EXPECTED TO BE THE RESULT OF A COOKING OPERATION. START THE FAN AT BEGINNING OF COOKING. To open the hood above the oven, lift up the handle on the hood; to close, push down on the handle. Use the hood in its fully extended position whenever vapor or smoke results from cooking, such as when pan broiling or frying on the surface units. See the Surface Units section. Motor The blower motor is permanently lubricated; it does not need oiling. — Filters Two filters are located over cooking top and one behind hood extension. The filters are removable for cleaning. The filters become soiled over a period of time. The efficiency of’ your exhaust system depends on how clean the filters are. Frequency of cleaning, or replacing, depends on the type of cooking you do, but filters should be cleaned AT LEAST 01’JCE A MONTH. AIso, clean the grease-laden surfaces adjacent to the filters frequently. To clean, agitate in :1 solution of detergent and hot water. Light brushing may be used to help remove embedded soil and dust. With careful use and handling, filters will last for years. However, if replacement becomes necessary, – obtain a filter from your GE dealer. How to Remove and Replace the Filters Cooking top: Place finger in the recess at the front edge of the filter: push the filter to the rear until the front edge clears the exhaust opening; lower the front and remove. When clean, replace. Place the edge of the filter against the spring at the rear of the exhaust opening. Push to the rear, lift the front edge, and let the spring push the filter forward into place under the edge of the exhaust opening. Hood: Extend the hood as far as possible. or remove the hood extension if desired. See the How to Remove and Replace the Hood Extension section. Place f’ingel.s on each side at the bottom of the filter. Press the filter to the left until it clears the holder on right side. then remove. When clean, replace. push the filter against the clip at left and press left until the filter clears the holder at the right side. Push the filter toward the opening and release so it slips behind the holder. How to Remove and Replace the Hood Extension To remove, extend hood as far as it will open. Hook a finger behind the flexible bar at each side of” the hood extension and move toward the center of hood to move the pins out of holes. The hood extension can be relmoved. To clean, wash with a solution ot detergent and hot mater. Rinse ana dt-y with a soft cloth. 42 Flexible Hood To replace, fit the bottom Bar pin Extensions of half-circle flanges into the side of the hood. -5J ‘“Secure one side at a time. —~ Align pin with holes in the bracket and the hood * 7 m ,:’1 extension, then push the pin < through holes. This secures J ‘hehoodexten’ionsoit -=%~= cannot be removed by mistake. -’- - Proper care and cleaning are important so your cooking center will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance. BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF THE COOKING CENTER. Removal of Packaging Tape The safest way to remove the adhesive left from pac~agin,g tape on new appliances to assure no damage is done to the finish of the product is an application of a household Iiqu id dishwashing detergent, mineral oii or cooking oil. Apply with a soft cloth and allow to soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface. This procedure is also safe for the face of microwave doors iind other plastic parts. NOTE: The plastic tape that is not removed from the chrome trim on oven parts cannot be removed if baked on. Microwave Oven Outside Clean the outside of the microwave oven with —. soap and a damp cloth, then rinse with a damp cloth and dry. Wipe the window clean with a damp cloth. Chrome is best wiped with a damp cloth and then with a dry towel. Inside Keep the microwave oven clean and sweetsmelling. Opening the oven door a few minutes after cooking helps air out the inside of the microwave. An occasional thorough wiping with a solution of baking soda and water keeps the inside fresh. Spills and spatters are easy to remove from walls and floor. That’s beczwse there’s little heat except in the food, or sometimes in the cookware. Some spatters wipe Llp with a paper towel, some nlay require a damp cloth. Remove greasy spatters with a sudsy cloth, then rinse and dry. Wipe up spatters on the window on the inside of the door daily. When the window is soiled, wash it with a damp cloth. Rinse thoroughly and dry. ● ● ● Wipe metal and plastic parts on the inside of the door frequently. Use a damp cloth to remove all soil. Do not use abrasives, such as cleaning powders or steel and plastic pads. They may mar the surface. Door Surface When cleaning surfaces of door and oven that come together on closing the door, use only mild, non-abrasive soaps or detergents applied with a sponge or soft cloth. If you use a Brown ‘N Sear Dish: c Use Bon Ami@’ brand cleanser. High heat generated on the bottom of the Brown ‘N Sear Dish can cause stains to bake onto the oven floor if grease is present. These may be removed with Bon Ami@ brand cleanser. After using this cleanser, rinse and dry thoroughly, following instructions on can. Do not use it on the painted surf’aces such as the walls—it may scratch the paint. DO NOT USE A COMMERCIAL OVEN CLEANER ON ANY PART OF YOUR MICROWAVE OVEN. ● ● (( ’(mri)lllf’d ?ll,.\t [Xl