GE JHP63GJ User manual
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usingYouroven.....:.....●Kj
13dcing. . . ‘. . . . . . . . . . . . . . .’“M
Bakiryg(hide ‘E
...............
Roasting . . . . . . . . .. . . ..
MeatTkmnmneter ......:.=.17 ..
RfxwingGuide. . . . . . “.......N-“
Broiling . . . . . . . . . . . . . . . . . . . w$
Rdirig with
MWtnxxrrxmeter .:.- ....20
EMhg Guide . . . . . . . . . . ..~..21
Rx&m-k . . . . . . . . . . . . . . . . . ,22
Rotisserie Timead
Tempemur’eChzkk“. . . . . ● ● . .
Opemting the Wf
lava ‘oven .....
careandcleaning ....
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Exhaustsystem .............30
ThePdkxll solver . . . .......31
Warrzqr , . . . . . . . . . .EkmkCover
Before-ymw’”
readthisbook
Itisintendedto helpyouopmateand
maintainyournewrangeproperly.
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GeneralElectricCompany
AppliancePark
Louisville,KY40225
write model
ad seriai
You’llfindthemonalabellocated
onthefrontoftherangebehindthe
ovendoor.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistmtionCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
Model Number
——.
Serial Number
Usethesenumbersinany
correspondenceorservicecalls
concerningyourrange.
2
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
stand
‘yowlr
servi$w.
e e
ChecktheProblemSolveron
page31.Itlistsminorcausesof
operatingproblemsthatyoucan
correctyourself.
—
—
1
r
1
a
WhenusirIgelectricalappliances,
basicsafetyprecautionsshouldbe
followed,includingthefollowing:
*use thisapplianceonlyfi
intendeduseasdescribedinthis
manual.
eBesureyour
app
i
properlyinstalledandgrounded
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
~Don’tattemPttoreo
replaceanypartofyourrange
unlessitisspecifically
recommendedinthisbook,AU
otherservicingshouldbereferred
t. ~qu~ifiedtec
@Be
performingase
DISCONNECTTHERANGE
POWERSUPPLYATTHE
HOUSEHOLDDNHUINJTION
PANELBYREMOVINGTHE
FUSEORSWITCHINGOFI?
THECIRCUITBREAKER.
*f)~not]eave~~]dre~~l~ne—
Childrenshouldnotbeleftalone
orunattendedinareawhere
applianceisinuse.Theyshould
neverbeallowedtositorstandon
anypartoftheappliance,
~DWI?~al]owantcl
stohotd
droratT
codatrm
mtiovcase
pein
B~AD N $
[TIINT
ICAB
4BARAO O
moFA
OTR
KREITC
W
eWfNN-p~opfx clothing.Loose
fittingorhanginggarmentsshould
neverbewornwhileusingthe
appliance.Flammablematerial
couldbeignitedifbroughtin
contactwithhotheatingelements
andmaycausesevereburns.
@~s~only drypfMNwm--
Moistordamppotholdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
~Nuseyourappliance for
wao htr
~Stio o appliance—
Flammablematerialsshouldnot
bestoredinanovenornear
surfaceunits.
oKeepha g f
ctomaintaingoodventing
andtoavoidgreasefires.
~DOnotlcg
o o flma
acitro
ni
oDOnot usewogrease
fNp u af
pSmfpo
suu b cop
cow w fl
csof t F
gouapcb p
obcowb-
soiavan
pud chof
*DOILOt.te
oiso o
Thesesurfacesmaybehot
enoughtoburn,eventhoughthey
aredarkincolor.Duringandaiier
use,donottouch,orletclothing
orotherflammablematerials
contactsurfaceunits,areas
nearbysurfaceunitsorany
interiorareaoftheoven;allow
sufficienttimefqrcooling,first.
Potentiallyhotsurfacesinclude
thecooktopandareasfacingthe
cooktop,ovenventopeningand
surfacesneartheopenings,and
crevicesaroundtheovendoor.
RTheinsidesurface
oftheovenmaybehotwhenthe
doorisopened.
Imcpfollow
ourdirectionsexactlyandalways
cookthemeattoatleast170”F.
Thisassuresthat,intheremote
possibilitythattrichinamaybe
presentinthemeat,itwillbe
killedandmeatwillbesafetoeat.
m
S
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n%i%r
Em7
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m-
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k—
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=* ---
3
(
estand away fromtrange
wopening oven dT
hah or steamwescapes
can cause Itokf
aney
~Dhunf
conitoPr
cobuu atco
Chrcaa in
*Keepovenventducts
unobstructed.
@Keepovenfreefromgr
buildup.
~Placeovenshelvesindesired
positionwhileoveniscool.If
shelvesmustbehandledwhen
hot,donotletpotholdercontact
heatingunitsintheoven.
@pullingoutshelftotheshelf
stopisaconveniencehlifting
heavyfoods.Itisako aprecaution
againstbumsfromtouchinghot
surfacesofthedoororovenwalls.
@~’henusingcookingorro
bagsintheoven,followthe
manufacturer’sdirections.
~Donotuseyouroventodry
newspapers.Ifoverheated,they
cancatchfire.
~elf’-~leani~ Oven:
@Donot cldgaThe
doorgasketisessentialforagood
seal.Careshouldbetakennotto
rub,darnageormovethegasket.
~~~ not~~eoven~ieane~~oNo
commercialovencleaneroroven
linerprotectivecoatingofany
kindshouldbeusedinoraround
anypartoftheoven.
@Cleanonlypartslistedinthis
UseandCareBook.
@Beforeself-cleaningtheoven9
nm.-Kwebroilerpanandother
utensils.
sChkhg u
~u~PSi
applianceisequippedwithoneor
moresurfaceunitsofdifferent
size.Selectutensilshavingflat
bottomslargeenoughtocoverthe
surfaceunitheatingelement.The
useofundersizedutensilswill
exposeaportionoftheheating
elementtodirectcontactandmay
resultinignitionofclothing.
Properrelationshipofutensilto
burnerwillalsoimproveeftlciency.
.~eve~]eaves~
unah h se
130ilovercausessmokingand
greasyspilloversthatmaycatch
onfire.
~Besuredrippansandv d
arenotcoveredandareinplace.
Theirabsenceduringcooking
coulddamagerangepartsand
wiring.
0~o~>t~s~a~~min~mfoilto
ld p oanywhereinthe
ovenexceptasdescribedinthis
book.Misusecouldresultina
shock,firehazard,ordamageto
therange.
@Onlycertaintypesofglass,
glasskmmic,cmamic,
ea
orotherglazedcontainersare
suitableforrange-topservice;
othersmaybreakb o t
suddenchangeintemperature.
(SeeSectionon“Surface
Cooking”forsuggestions.)
~Tornb ignitionof
flammablematerials,and
spillage;tie handleofacontainer
shouldbepositionedsothatitis
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
@~o~3timmerseorsoak
~*emovable
sul
ptiadi
eAJyyaystsut
ObrU
~Ka e onfoodsb
friedatHIGHorMEDIUM
HIGHheats.
sToavoidthepOa
boesab
ct t cfa
sua a Op
a a cacb
atrtu
CBwflamingfoods under
tht t f o‘
fioms
t f
e~forfrying should be W
dry aspFrostonfrozen
foodsormoistureonfreshfoods
cancausehotfattobubbleupand
oversidesofpan.
@Uselittletit foreffective
shallowordeep-fatfrying.Filling
thepantoofulloffatcancause
spilloverswhenfoodisadded.
sIac o o o f
willbeusediniiying,stirtogether
beforeheating,orasfatsmek
slowly.
oAhfsa
waih
oUsedeepfatthermometer
wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint..
4
—. —.
lrange, likemany(Mm
items,isheavyand
can settleintosfloor Coverings
SKd3as 4mwmed vinylor
CfN@ingeWmoving tho range
cm lhistypeofflooring,usecare,
anditisrecommendedthatthese
simpleandinexpensiveinstructions
befollowed.
Therangeshouldbeinstalledon
asheetofplywood(orsimilar
material)asfollows:Whenthe
jloor covetingendsattheji-ont of
therange, theareathattherange
wiH restonshouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
allowtherangetobemovedfor
cleaningor servicing.
Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoucanleveltherangeon
anunevenfloorwiththeuseof
anutdriver.
Toremovedrawer,puil drawer
out al]the way?Wup the front
and takeit miteTo replace
drawer,insertglidesatbackof
drawerbeyondstoponrangeglides.
~iftdrawerif necessarytO insert
easily.Letfrontofdrawerdown,
thenpushintoclose.
*~txxkwire ofrneditmlweight ?Preheatovenonlywhim
dumimlnl,withtight-fittingCow?rs nwX3ssary’.“Mostfoodswillcook
a~~flatbdtcM3-Mwhich completely satistigtorilywhhoutpreheating.If
covertlwheatedp q -findpreheatingisnecessary,
surfaceunit. watchtheindicatorlight,aid put
fgodintheovenfwomptlyafkxthe
?cook freshWgf?tabk%withalightgoqsout.
minimumamountofwaterina
coveredpan. ~AlwaysturnovenIOH?before
removingfQod.,.,,,
@Watch.foodswhenbrin~irwthem .
quicklytocookingkxnp~atfiresat @DU1-@~.@@39avO~~freq~@
~~~~~e&Wllerifoodreaches dooropenings.Keepdooropenas
cookingtemperature,redtic~heat,shortatimeaspossiblewhenitis
‘immedi&elYtolowestsettingthat -q%ned. ~~@
—
willkeepit-@okirlg.
@U~i’resi&alheatwithsurface
~- eookifijj.wh.emwerp@’ble.For.
eX.a@l~;whencookingeggsinthe
shell,’l.wingwater-toboil,$henturn
ItoOFFpositionto”completethe
cooking. :,,
~-Usecorr~ctheatforcoo.ktigtask:
HK%F-+0
stutcOOkillR(t~
allows,&inotwwH.lCJlkeattOJ
start). ‘,“
MEDIUMIX—quick,bmwhing.,
MEDNJM-slowf@@~“
LOW-finiSIIcookingmost ~
quantities,sh_runer-&mblelmfier
IB.Cookcompleteovenmeals
insteadofjust onefooditem.
,’,~
R@t6es~othervegetables,aml
‘somed@wwtswillcook~ogether
~w~~ha-mtiin-dishca~$erolegmeat
-loaf,,chi$~ehorroast:CJi005e
~~•fqxls.thatcookatthesame
:teiiqxxatureandinapproximately
-the’sarnetime,
~~’Usere&kudhtxitinthemm
;‘w~kneverpossibletofjnish
cooking~as~emles,ovenmeals,
etc.Alsoadd~ollsor.precookecl
.‘ciesserts’towarmoven,using
j, .resichuilheattowarmthem..
,.
,, ., ..
fieat,andspecialforsnqllquantities.” ,,
.’
@Whenboilingwater.forte~,or
coffee,heatonlytheamount ‘ ‘ , ,
needed;Itisnotetiononkd toboil“’- ~, ‘
ajontainerfullofwateffor-one or ‘-‘, ‘.:..T:j,“ -,
twocups. ,. ..
J
5
-.*-W –-
E
—Qa
f
=–-2--
E
E-:” ‘
S
Fiqge
2
r
Feature Index
1ModelandSerialNumbers
2SurfaceUnitControls 7
I3I‘CON>>~dicator LightforSurface 7
IOvenSetControls 14
145
-6[OvenTempControls
OvenCyclingLight 13
AutomaticOvenTimer,Clock
andMinhte?’imer 12
24
~DoorLatchRelease 24
.DoorLockedLight 24
OvenCleaningLight 24
8---@
+
-
3-in-lTilt-Lock8“SurfaceUnit
(TiRsUPforcleaningunderunit.) y
I------.-—... -------
........ ,.-. .. ........
Plug-inCalrod@SurfaceUnits
(I-8’!2-6”units.Mayberemoved
forcleaningunderunits.)
26
Chrome-PlatedTrimRingsand
PorcelainDripPans 26
.,
15
x
OvenVentDuct 26
27
(Locatedunder rightrear surface
l.mit.)
InteriorOvenLight
(Comesonautomaticallywhen
dooris opened.)
OvenLightSwitch 13
BroilUnit 28
BakeUnit
(Maybeliftedgentlyforwiping
ovenfloor.)
28
13
13
19
22,24
17
29
MJ(x3ss Door.
2OvenShelves
OvenShelfSupports
(LettersA, B,CandDcmpage13
indicatecookingpositionsfor
shelvesas recommendedon
cookingguides.)
22 BroilerPanandRack
(Donotcleanin Self-Cleaning
oven.)
23 RotisserieRece@acle(upperoven)
24 MeatThermometerReceptacle
(loweroven)
Storage Drawer25
sSW-Guide(In.pageslo-n.
with
Heat
Yoursurfaceunitsandcontrolsare
designedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFFandHK3Hpositions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGHmarksthehighestsetting;
thelowestsettingisbetweenthe
wordsL(3WandOFF.Inaquiet
kitchenyoumayhearslight
“clicking”soundsduringcooking,
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatstohighersettings
alwaysshowaquickerchangethan
switchingtolowersettings.
Howtosthe
s1
Graspcontrolknobandpushin. . .
Step2
TWneitherclockwiseorcounter-
clockwisetodesiredheatsetting.
Contrdmurstbepushedintoset
onlyfromOl?l?pcdiom When
controlisinanypositionother
thanOFF,itmayberotated
withoutpushingin.
BesureyouturncontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwlienANY
heatonanysurfaceunitison.
Cook.bg
fusing Heats
m
MED
HI
Mm
L
Quickstmtforcooking;
bringwatertoboil.
Fastfry,gmnbmil;maintain
fastboilonhwgeamountof
food.
Sauteantlbrown;maintain
slow130i1onlargeamount
offdod.
CookafterstartingatXKWI;
cookwithlittlewateri.n
coveredpan.
Steamrice,cereal;maintain
servingtemperatureofmost
foods.
r
1. AtHIGH,MEDHI, neverkave
foodunatkmded.Boiloverscause
smoking;greasyspilloversmay
catchfue.
2. AtWARIVl,LOW,melt
chocolate,butteronsmallunit.
——
TheMA Tilt-Locksurihceheating
unitofferstheconvenienceofthree
unitsinone.Theunitmaybeused
asa4-inch,6-inchor $-inchunit,
toaccommodatedifferentsizesof
utensils.
Pushinasizeselectorswitch,next
tothesurfaceunitcontrols:the8;
6“or4’’button.Thenturnsurface
unitcontroltodesiredheatsetting.
Matchunitsizeselectiontosizeof
utensil,ass@cifiedinthe’following.
LAIWE--8-inch unit.Pushin 8“
buttonwhenusinglargeutensils
thatcompletelycovertheunit
(3-quartto6-quartsaucepansor 8
to lo-inchskillet).Selec~desire@
heatsetting.
NllEDK.l_iW--6-inchunit.Pushin
6“buttonwhenusingmediurn-
sizedcookingutensilsthatdonot
completelycovertheunit(2to
2~@~Saucepms or6to7-inch
skillets).Selectdesiredheatsetting.
SIWiLL-4-inch unit,Pushin4“
buttonwhenusingsmallcooking
utensilsabout4inchesin diameter
(asal-quartsaucepan).Select
desiredheatsetting.
YourGEGriddlehasaneasy-clean,
non-stickcookingsurface.Avoid
usingutensilswithsharporrough
pointsoredges.Donotcutfoods
onthegriddle.Ifpreferred,foods
maybe cookedwithoutgreasing
griddle.Useasfoilows:
LPlacegriddleon 3-in-1Unit;
moveitbackandforthuntilitfalls
intoplaceoverunit. Thegriddleis
designedforeasypositioning;it
mustbecorrectlyplacedtowork
properly.
2. Pushinsurfaceunitselector
buttonmarkedGRIDDLE.
.3.‘lhrnsurfacecontrolknobto
desiredheatsetting.
4. Whencookingisfinished,turn
surfacecontrolknobtoOFF.
TipsfBest
~Useflat-bottomed,rnedium-
weightaluminumutensils,in
relationto sizeofunitinuse.Use
tight-fittinglidswithfoodswhich
requireacover;looselidsorno
coverlengthencookingtime.
Wmped,concaveorconvex-
bottomedpansarenotrecomrnended.
@UseMINUTETIMERtotime
TOTALcooking.Includetime
usuallyrequiredtobringfoodto
boil,switchingheats,etc.Donot
judgecookingtimebyvisible
steamingonly.Foodwillcookin
coveredutensilseventhoughno
steammaybeapparentduringthe
cookingprocess.
5. Letgriddlecoolonrange,or
protecthandswithheavy,dry
potholdersbeforehandling.Tb
clean,seechartsin CareSection.
Toavoidmarringnon-stickfinish,
storegriddleupright,or storeflat,
butwithnootherpansor utensils
ontopofthegriddle.
-
-
-
-
-wA-
(). Whydomy utensilstiltwhenl -.
placethemonthesurfaceunit?’ =
Q. MayIcanfoodsandpreserves
onmysurfaceunits? Q. CanIusespecialcooking
equipment,likeanorientalwok9
onanysurfaceunits? A. Becausethesurfaceunitis
notflat.Makesurethatthe “feet”
onyourCalrod@unitsaresitting
tightlyintherangetopindentation
andthereflectorringisflatonthe
rangesurface.
A. Yes,butonlyuseutensils
&signedforcanning~UI’pOSeS.Check
themanufacturer’sinstructionsand
recipesforpreservingfoods,Be
surecannerisflat-bottomedand
fitsoverthecenterofyourCa.lrod@
unit.Sincecanninggenerateslarge
amountsofsteam,becarefulto
avoidburnsfromsteamorheat.
Canningshouldonlybedoneon
suri%ceunits.
A. Utensilswithoutflatsw%aces
arenotrecommended.Thelifeof
yoursurfaceunitcanbeshortened
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
-
-
Q.Whyistheporcelainfiish on
mycontainerscomingoff?
Q. WhyamEnotgettingtheheat
Ineedfrommyunitseventhough
Ihavetheknobsontheright
setting?
-
A. IfyousetyourCalrod@unit s=
higherthanrequiredforthe
containermaterial,andleaveit, the
Q. CanIcovermydrippanswith
foil? A. Afterturningsurfaceunitoff
andmakingsureitiscool,checkto
makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.
finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
food,maydamagethefinish.
A. No.Cleanasrecommendedin
CleaningGuide.
EiitEm
S
E3E4w.
4. Whencanning,userecipesfrom s-
reputablesources.lleliablerecipes s-=
observe Points
—
—--
Canningshouldbedoneon
CooktopOnly.
hsurfacecookingoffoodsother
thancanning,theuseoflarge-
dia.rneterutensils(extendingmore
thanl-inchbeyondedgeoftrimring)
isnotrecommended.However,
whencanningwithwater-bathor
pressurecanner,large-diameter
utensilsmaybeused.Thisis
becauseboilingwatertemperatures
(evenunderpressure)arenot
harmfil tocooktopsurfaces
surroundingheatingunit.
HOWEVER,DO NOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFoolls OTHER
THANWATER.Mostsyrupor
saucemixtures—andalltypesof
frying-cook attemperaturesmuch
higherthanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfiacessurrounding
heatin~units.
car~availablefrornthemanufacturer S-
1. BringwatertoboilonHIGH
heat,thenafterboilinghasbegun,
adjustheattolowestsettingto
maintainboil (savesenergyand ~"Õl Õ
bestusessurfaceunit.)
ofyourcanner;manufacturersof S—
glassjars forcanning,suchasllall nm
=––—
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
5. Remember,infollowingthe
2. Besurecannerfitsovercenter
ofsurfaceunit.Ifyourrangedoes ~~
notallowcannertobe centeredon
surfaceunit,usesmaller-diameter
containersforgoodcanningresults.
recipes,thatcanningisa~rocess
thatgenerateslargeamountsof
steam.Becarefidwhilecanningto
preventburnsfromsteamorheat.
IN(YTE:If yourrangeisbeing
opeiatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefi.dlyfoHowed.The
processmaybeimprovedby:
(1)usingapressu~ecanner,and
(2)forfastestheatingoflarge
waterquantities,beginwith
HOTtapwater.
3. Flat-bottomedcannersgivebest
canningresults.Besurebottomof
cannerisflator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedorrippled
bottoms(oftenfoundinenamelwae)
arenotrecommended.
—.
..- .
—.
9
Tips
LUsemedium-orheavy-weight
cookware.Aluminumcookware
conductsheatfasterthanother
metals.Castironandcoatedcast
ironcookwareis slowtoabsorb
heat,butgenerallycooksevenlyat
LOWorMEDIUMsettings.Steel
pansmaycookunevenlyif not
combinedwithothermetals.
Usenon-stickor coatedmetal
cookware.FlatgroundPyroceram”
saucepansor skilletscoatedonthe
bottomwithaluminumgenerally
cookevenly.Useglasssaucepans
withheat-spreadingtrivets
availableforthatpurpose.
2. TOconservethemostcooking
energy,pansshouldbeflatonthe
bottom,havestraightsidesandtight
Fowl
Cereal
Cornmeal,grits,
oatmeal
cocoa
coffee
Eggs
Cookedinshell
Friedsunny-side-up
R-M overe+wy
Poached
Scrambledoromelets
Fruits
Meats,Poultry
Braised:Potroastsof
beef,lamborveal;
porksteaksand
chops
Pan-fried:Tender
chops;thinsteaksup
to3/4-inch;minute
steak..;hamburgers;
franksandsausage;
thinfishfillets
cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skiilet
fittinglids.Matchthesizeofthe
saucepantothesizeofthesurface
unit.Apanthatextendsmorethan
aninchbeyondtheedgeofthetrim
ringtrapsheatwhichcauses
“crazing”(finehairlinecracks)on
porcelain,anddiscoloration
rangingfrombluetodarkgrayon
chrometrimrings.
.,
Directionsand Setting
tostartcooking
HI.Incoveredpanbring
watertoboilbeforeadding
cereal.
HI. Stirtogetherwateror
milk,cocoaingredients.
Bringiusttoaboil..
HI.Atfirstperk,switch
heattoLOW.
HI. Covereggswithcool
water.Coverpan,cook
untilsteaming.
MED~. Meltbutter,add
eggsandcoverskillet.
HI. Meltbutter.
HI.Incoveredpanbring
watertoaboil.
HI.Heatbutteruntillight
goldenincolor.
HI. Incoveredpanbring
fruitandwatertoboil.
HI.Meltfat,thenaddmeat.
SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
I-KPreheatskillet,then
greaselightly.
Setii~gtoCon_@@
cooking
LOWorWM, thenaddcereal.
Finishtimingaccording
topackagedirections.
MED,tocook1or2minutes
tocompletelyblendingredients.
LOWtomaintaingentlebut
steadyperk.
LOW.Cookonly3to4 ,
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MEDHI
untilwhitesarejust set, about
3to5moreminutes.
LOW,thenaddeggs.When
bottomsofe~s havejustset,
carefullyturnovertocook
otherside.
LOW.Carefidlyaddeggs.
Cookuncoveredabout5
minutesatMEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
LOW.Stiroccasionallyand
checkforsticking.
LOW.Simmeruntilfork
tender.
MEDHIor MED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Comments
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10minutesfor
8cups;lessforfewercups.
Ifyoudonotcoverskillet,baste
eggswithfattocooktopsevenly.
Removecookede~s withslotted
spoonorpancaketurner.
Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Freshfruit:Use 1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.Ifnot,
allowmomcookingtime.
Meatcanbe seasonedandfloured
beforeitis browned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:2Eto4hours.
Panfryingisbestforthinsteaks
andchops.If rareisdesired,pre-
heatskilletbeforeaddingmeat.
RIGHT
3.DeepFatFrying.Donotoverfill
kettlewithf&tthatmayspillover
whenaddingfind. Frostyfoods
bubblevigorously.Watchfoods
fryingatHIGHtemperaturesand
keeprangeandhoodckan from
accumulatedgrease.
\Lc/
-lJ Lp’J(yf
OVER1“
Foo$ DirectionsandSetting
toMartCookim SettingtoCmnpMe
Cookhw Comments
Cookware
HI.Meltfat.SwitchtoMED
HItobrownchicken.
HI. Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
I-ILMeltfat.SwitchtoMED
tobrownslowly.
LOW.Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
Forcrispdrychicken,coveronly
afterswitchingtoLC)Wfor10
minutes.Uncoverandcook,turning
occasionally10to20minutes.
Covered
Skillet
FriedChicken
Uncovered
Skillet Amoreattention-freemethod
istostartandcookatMED.
I%nbroiledbacon MEDHI. Cook,turning
overasneeded.
LOW.Coverandcook
untiltender.
LOW.Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge’
loads,mediumheatmay
beneeded.
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedorotherwise
cured.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;corned
beef;smokedpork;
stewingbeef;tongue;
etc.
Covered
Skillet
I-II.Covermeatwithwater ~
andcoverpanorkettle.
Cookuntilsteaming.
Covered
DutchOven,
Kettleor
Large
Saucepan
Whenmeltingmarshmallows,add
milkorwater.
Meltingchocolate,
butter,marshmallows Small
Covered
Saucepan.
Usesmall
surfaceunit
WM.Allow10to15minuteato
meltthrough.Stirtosmooth.
Cook2@3minutesperside. Thickbattertakesslightlylonger
time.l’brnoverpancakeswhen
bubblesriseto surface.
Pancakesor
Frenchtoast Skilletor
Griddle MEDHI. Heatskillet8to
10minutes.Greaselightly.
Noodlesorspaghetti Uselargeenoughkettleto
preventboilover.Pastadoubles
insizewhencooked.
Covered
Largekettle
orPot
HLIncoveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
MEDHI.Cookuncovered
untiltender.Forlarge
amounts,IWmaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Cookershouldjiggle2to3times
perminute.
MEDHIforfoodscooking
10minutesorless.MEDfir
foodsover10minutes,
HLHeatuntilfirstjiggleis
heard.
PressureCooking Pressure
Cookeror
Canner
Puddings,Sauces,
Candies,Frostings Stirfrequentlytoprevent
sticking.
Uncovered
Saucepan HI.Bringjusttoboil. LOW.Tofinishcooking.
Covered
Saucepan HLMeasurel/2to 1inch
waterinsaucepan.Add
saltandpreparedvegetible.
Incoveredsaucepanbring
toboil.
HI. Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
X-II.Inskilletmeltfat.
MED.Cook1pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
Uncoveredpanrequiresmore
waterandlongertime.
Vi3getabks
Fresh
Frozen Covered
Saucepan LOW.Cookaccordingto
timeonpackage. Breakuporstirasneededwhile
cooking.
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
Thrnoverorstirvegetableas
necessaryforevenbrowning.
Sauteed:Onions;
greenpeppers;
mushroums;celery;etc.
RiceandGrits
Uncovered
Skillet
Covered HLBringsaltedwatertoaWM.Coverandcook Tripleinvolumeaftercooking.
L
Saucepan boil. accordingtotime. TimeatWM.Rice:1cupriceand
2cupswater-25 minutes.Grits:
1cupgritsand4cupswater—
40minutes.
11
TheAutomaticTimerandClockon
yourrangearehelpfuldevicesthat
serveseveralpurposes.
To theclock
Pushthe centerknob iandturn
theClockhandstothecorrecttime.
(IftheAutomaticTimerpointer
shouldmovealso,letknobout,
turntheTimerpointertoOFF.)
To Timer
TheMinuteTimerhasbeen
combinedwiththeRangeClock.
Useittotimeallyourprecise
cookingoperations.You’llrecognize
theMinuteTimerasthepointer
whichisdifferentincolorand
shapethantheClockhands.
7X3SETTHEMINUTETIMER,
turn the center knob,without
pushingin, untilpointerreaches
numberofminutesyouwishtotime.
(Minutesaremarked,upto60,in
thecenterringontheClock.)Atthe
endofthesettime,abuzzersounds
totellyoutimeis up.Turnknob,
withoutpushingin, untilpointer
reachesOFFandbuzzerstops.
Time Bdcelks
T’imer
UsingtheAutomaticTimer,you
canTIMEBAKEwiththeoven
startingimmediatelyandturning
offattheStopTimesetor youcan
setbothStartandStopdialsto
automaticallystartandstopoven
atalatertimeofday.Ittakesthe
worryoutofnotbeinghometo
startor stoptheoven.
SettingthedialsforTIMEBAKE
isexplainedindetailonpage14.
s
Theself-cleaning’functiononyour
rangeusestheAutomaticTimerto
setthelengthoftime’neededto
cleanwhetheryouwishtoclean
immediately,o; delaythecleaning.
BysettingtheStartand/orStop
Dialsyoumaychoosetobegin
immediatelyorcleanatlowenergy
timesdurhigthenight.Full
explanationsofsettingStartand
StopDialsforself-cleaniiigare
describedonpages24and25.
Q.Howcm IusemyMhmti
Trmertomakemysurface
cookingeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhichincludes
timetoboilfood~ndchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willc~okincoveredcon~iners
eventhoughyoucan’tseeanysteam.
Q.Mustthe(X@ beseton
correcttimeofdaywhenIwish
tousetheAutomaticTimer
forbaking?
A. Yes,ifyotiwishtosettheStart
or Stopdialstoturnonandoffat
settimesduringtimedfi.mctions.
Q. (ht Iusethel l
d0%11cooking?
A. TheMinuteTimercanbeused
duringanycookingfunction.The
AutomaticTimers(StartandStop
dials)areusedwith-TIMEBAKE
andSELF-CLEANfunctions.
Q.CanIchangethe ClockwMle -
Rn TimeCookingintheoven’?
A.No.TheClockcannotbecha.nged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsorwaituntilthey
arefinishedbeforechangingtime.
.
YourClwm
LLookatthecontrols.Besure
youunderstandhowtosetthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2. Checktheoveninterior.Look
attheshelves.T&eapracticerun
atremovingandreplacingthem
properly,togivesure,sturdy
support.
3.Readovertheinformationand
tipsthatfollow.
4. Keepthisbookhandysoyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
oven controls
Thecontrolsfortheovenare
markedOVENSETandOVEN
TEND?TheOVENSETcontro~has
settingsforBAKE,TIMEBAKE,
BROIL,CLEAN,andOFF.When
youturntheknobtothedesired
setting,theproperheatingunitsare
thenactivatedforthatoperation.
TheOVENTEMPcontrolmaintains
thetemperatureyouset, from
WARM@O°F.)toBROIL(550”F.)
andalsoatCLEAN(880”F.).
Oydh.gLight
TheOvenCyclingLightglows
untiltheovenreachesyourselected
temperature,thengoesoffandon
withtheovenunit(s)duringcooking.
PREHEATINGtheoven,evento
hightemperaturesettings,isspeedy–
rarelymorethanabout10minutes.
Preheattheovenonlywhennecessary.
Mostfoodswillcooksatisfactorily
withoutpreheating.If youfind
preheatingisnecessary,keepan
eyeontheindicatorlightandput
foodintheovenpromptlyafter
thelightgoesout.
s
Theshelvesaredesignedwithstop-
locks,sowhenplacedcorrectlyon
theshelfsupports,they(a)stop
beforecomingcompletelyoutof
theoven,and(b)do not tilt when
removing+orplacingfoodonthem.
~REMOVEashelff~ornthe. -
oven,liftuprearofshelf,thenpull
itforwardw@ stop-locks(curved
extensionsundershelf)alongtop
ofshelfsupports.Becertainthe
shelfiscoolbeforetouchingit.
‘IOREPLACEashelfintheoven,
insertshelfwithstop-locksresting
onshelfsupports.Pushshelftoward
rearofoven;itwillfallintoplace.
Whenshelfisinproperposition,
stop-locksonshelfwillrununder
shelfsupportwhenshelfispul~ed
forward.
Theovenhas fourshelfsupports—
A(bottom),B,CandD(top).
Shelfpositionsforcookingfood
Theinteriorovenlightcomeson
automaticallywhentheovendoor
isopened.
Usetheswitchonthefrontofthe
doortoturnthelightonandoff
whenthedoorisclosed.
Ltip over surface Utib
Thislainpmaybelightedby
pressingthelampswitchbutton.
Besuretoholdthebuttoninuntil
thelightcomeson.
aresuggestedonBaking,Roasting
andBroilingpages.
13
Whencookingafoodforthefirst
limeinyournewoven,usetime
givenonrecipesasaguide.Oven
thermostats,overaperiodofyears,
may“drift”fromthefactorysetting
anddifferencesintimingbetween
anoldanda~iew ovenof5to 10
minutesarenotunusualandyou
maybeinclinedtothinkthatthenew
ovenisnotperformingcorrectly.
However,yournewovenhasbeen
setcorrectlyatthefactoryandis
moreapttobeaccuratethanthe
ovenitreplaced.
How’toBa
Step kPlacefoodin oven,being
certaintoleaveabout1inchof
spacebetweenpansandwallsof
ovenforgoodcirculationofheat.
Closeovendoor.Duringbaking,
avoidfrequentdooropeningsto
preventundesirableresults.
Step2: ‘TurnOVENSETknobto
BAKEandOVENTJ3MPknobto
temperatureonrecipeor onBaking
Guide.
Step3: Checkfoodfordoneness
atminimumtimeonrecipe.Cook
iongerifnecessary.Switchoffheat
andremovefoods.
Howto“rimeBake
thatyouset.ExamplesofImmediate
Start(oventurnsonnowandyou
setittoturnoffautomatically)or
DelayWartandStop(settingthe
oventoturnonautomaticallyata
latertimeandturnoffatapreset
stoptime)willbedescribed.
NOTE:Beforebeginningmake
suretherangeclockshowsthe
correcttimeofday.
ImmediateStartissimplysetting
oventostartbakingnowandturning
offatalatertimeautomatically.
Remember,foodscontinuecooking
aftercontrolsareoff.
Step 1:TOsetStopTime,pushin
knobonSTOPdialandturnpointer
totimeyouwantoventoturnoff;
forexample6:00.TheStartDial
shouldbeat thesamepositionas
thetimeofdayonclock.
Step 2:TurnOVENSET’knobto
TIMEBAKE.11.umOVENTEMP
knobtooventemperature,for
example250°E
Theautomaticoventimercontrols
aredesignedtoturntheovenonor
offautomaticallyatspecifictimes
14
Ho-wto why
andStop
DelayStartandStopis settingthe
oventimertoturntheovenonand
offautomaticallyatalatertime
thanthepresen~timeofday.
Step1:Tosetstarttime,pushinknob
onST’ dialandturnpointer
totimeyouwantovento-turnon,
forexample3:300
Step2: To$etStopTime,pushin
knobonSTOPdialandturnpointer
totimeyouwantovetitoturnoff,
forexample6:00.Thismeansyour
recipec.diedfortwoandone-half
hoursofbakingtime.
NOTE:‘TimeonStopDialmustbe
Ia@rthantimeshow;on rangeclock
andStartdial.
Step3: TlumOVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobto25001?.orrecommended
temperature.
Placefoodin oven,closethedoor
andautomaticallytheovenwillbe
turnedon andof~atthetimesyou
haveset. TurnOVENSETtoOFF ‘“
andremovefoodfromoven.
--
w
10Ahnimrn @12Sconductheat 2. Darkornon-shinyfinishes, whichcooklongerthan30to40
quickly.Formostconventional glassandPyroceram@utensilsoften minutes.Forfoodwithshort
baking,light,shinyfinishesgenerally absorbheat,whichmayresultin cookingtimes,preheatinggives
givebestresults.Theyprevent dry,crispcrusts.Reduceovenheat bestappearartceandcrispness.
&erbrowninginthetifie ittakes 25°F.if lightercrustsaredesired. 4. Opentheovendoortocheck
forheattocookthecenterareas. Preheatcastironforbakingsome foodaslittleaspossibletoprevent
Dull(satin-finish)bottomsurfaces foodsforrapidbrowningwhen unevenheatingandtosaveenergy. :‘--
ofpansarerecommendedforcake foodis added.
pansandpieplatestobe surethose 3.Preheatingtheovenis notalways
areasbrowncompletely. necessary,especiallyforfoods
Shelf Oven Time,
Food Container Position Temperature Minutea Comments
Bread
Biscuits(%-in.thick) ShinyCookieSheet B,C400°-4750 15-20 Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
Coffeecake ShinyMetalPanwith B,A350”-400° 20-30
satin-finishbottom
Cornbreadormuffins CastIronorGlass B400°-4500 2040 Preheatcastironpanforcrispcrust.
Gingerbread ShinyMetalPanwith B350° 45-55
satin-finishbottom
Muffins ShinyMetalMuffinPans A,B400”-425° 20.-30 Decreaseabout5minutesformuffh
Popovers DeepGlassorCastIronCups B375° 45-60 mix,orbakeat450%for25minutes,
thenat350”F.for10to 15minutes.
Quickloafbread MetalorGlassLoafPans B350°-3750 45-60
Yeastbread(2loaves) MetaiorGlassLoafPans A,B375°-4250 45-60 Darkmetalorglassgivedeepest
browning.
Plainrolls ShinyOblongorMuffinPans A,B375°-4250 10-25 Forthinrolls,ShelfBmaybeused.
Sweetrolls ShinyOblongor MuffinPans B,A350°-375” 20-30 Forthinrolls,ShelfBmaybeused.
cakes
(withoutshortening)
Angelfood AluminumTubePan A325°-3750 30-55 Two-piecepanisconvenient.
Jellyroll MetalJellyRollPaJJ B375°-4000 10-15 Linepanwithwaxedpaper.
Sponge MetalorCeramicPan A325”-350° 45-60
Cakes
Bundtcakes MetalorCeramicPan A, B325°-3500 45-65
Cupcakes ShinyMetalMuffinParIs B350°-3750 20-25 Paperlinersproducemoremoist
crusts.
Fruitcakes MetalorGlassLoafor A,B275°-3000 2-4hrs. Use300°F.andShelfBforsmallor
TubePan individualcakes.
Layer ShinyMetalPanwith B350°-3750 20-35
satin-finishbottom
Layer,chocolate ShinyMetalPanwith B350°-3750 25-30
satin-finishbottom
Loaf MetalorGlassLoafPans B350° 40-60
Cookies
Brownies MetalorGlassPans B,C325°-350” 25-35 Barcookiesfrommixusesametime.
Drop CookieSheet B,C350’’-400° 10-20 UseShelfCandincremetemp.
Refrigerator CookieSheet B,C400°-4250 6-12 25°F.to50”F.formorebrowning.
Rolledorsliced CookieSheet B,C375°-4000 7-12
Fruits,
OtherDesserts
Bakedapples GlassorMetalPan A,B,C350°-4000 30-60
Custard GlassCustardCupsorCasserole B300°-3500 30-60 Reducetemp.to300°F.forlarge
(setinpanofhotwater) custard.Cookbreadorricepudding
Puddings,Rice GlassCustardCupsor B325° 50-90 withcustardbase80to90minutes.
andCustard Casserole
Pies
Frozen FoilPanonCookieSheet A400°-4250 45-70 Largepiesuse400”F.andincrease
Meringue time.
Spreadtocrustedges II,A325°-3500 15-25 Toquicklybrownmeringue,use
400°F.for8to10minutes.
Onecrust GlassorSatin-finishMetal A, B400°-4250 45-60 Custardfillingsrequirelower
Two
CrUSt GlassorSatin-finishMetal B400°-4250 40-60 temperature,longertime.
Pastryshell GlassorSatin-finishMetal B450° 12-15
Miscclkmeom
!%kedpotatoes SetonOvenShelf A, B,C325°-4000 ~~60-90 Increasetimeforlargeamount
Scallopeddishes GlassorMetalPan A,B,C325°-3750 30-60
souffles Glass orsize.
B300°-350” 30-75
—
——
—-
-—---—
—.
see chideon page If%
Roastingiscookingbydryheat.
Tlmderrneatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeat.s.Therefore,
ovencontrolsaresettoBAKE.(You
mayhearaslightclickingnoiseto
indicatetheovenisworking
properly.)Roastingiseasy;just
followthesesteps:
Step1:Checkweightofmeat,and
place,fatsidedp,onroastingrack
inashallowpan.@roilerpanwith
rackisagoodpanforthis.)Line
broilerpanwithahninum foilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,orforbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlinerordoor.
Step2:Placeinovenonshelfin
“A”or “B”position.Nopreheating
isnecessary.
W@: TurnOWNSETtoBAKE
andOVENTEMPto325°F.Small
poultrymaybecookedat375*E
forbestbrowning.
Step4: Mostmeatscontirmeto
cookslightlywhilestandingafter
beingremovedfromtheoven.For
rareormediuminternaldoneness,
ifmeatistostand10to20minutes
whilemakinggravy,orforeasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5to10”F.below
temperaturesuggestedonguide.
Ifnostandingisplanned,cook
meattosuggestedtemperatureon
guideonpage18.
NOTE:YoumaywishtouseTIME
BAKE,asdescribedonprecedingpage
toturnovenonandoffautomatically.
Also,ifyourovenisequippedwith
specia.lmeatthermometer,seepage17
forusage.
For RBa$ts
~Frozenroastsofbeef,pork?
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesperpoundforroastsunder
5pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpouhy
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
Q.Isitnecessarytocheckf
Cb’M-M%s
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonpage18.Forroastsover8
lbs., cookedat 300”F.withreduced
time,checkwiththermometerat
half-hourintervalsafterhalfthe
timehaspassed.
Q.wis my roast‘
whenItrytocarveit?’
A. Roastsareeasierto sliceif
allowedto cool10to20minutes
afterremovingfromoven.Besure
to cutacrossthegrainofthemeat.
Q.DoIneedtopreheatmyoven
eachtime~cookaroastorpwhy?
A. Itisrarelynecessarytopreheat
youroven,onlyforverysmall
roasts,whichcookashortlength
oftime.
Q.When buyingaroast,are
thereanyspecialtipsthatwould
helpmecookitmoreevenly’?
A. Yes.Buyaroastasevenin
thicknessaspossible,or buyrolled
roasts.
QCanIsealthesidesd!myfoil
“tent”whenroastingaturkey?
A. Sealingthefoilwillsteamthe
meat.Leavingituns@kdallowsthe
air tocirculateandbrownthemeat.
16
_Forrnanyfoods,especially
roastsandpoultry,internalfood
‘- tenmeratureist!hebesttestfor
don&ess.Themeatthermometer
takestheguessworkoutofroasting
bycookingfoodstotheexact
donenessyouwant.Themeat
thermometerhasaskewer-like
probeatone endofthecableanda
two-prongedplugattheother.Use
handleofplugandprobe,rather
thancable,wheninsertingand
removingthesepartsfrommeat
and/orovenwallreceptacle.After
preparingmeatandplacingin
roastingpanonrack,followthe
stepsbelowforproperuseofmeat
thermometer.
Step 1:Togaugeplacementof
probe,layprobeonoutsideofmeat
~ongtopor sideandmarkwith
fingerwhereedgeofmeatcomes
onprobe.Probeshouldbeplaced
sopointrestsincenterofthe
thickestpartofroast.
[lowero
)
Step3: Plugcableintoreceptacle
onovenwall.Theprongsare
especiallydesignedtopnlyplugin
oneway.Becertaintoinsertphg
intoreceptaclealltheway.Close
ovendoor.
Step4: TlmnOVENSETknobto
BAKEandOVENTEMPknobto
recommendedoventemperature,
forexample350°1?SeeRoasting
Guideonpage18foroven
temperature.
Step5: RefertoguidenearMeat
ThermometerDialtodetermine
atwhatinternaltemperaturemeat
willbedone.Thenturnknobnext
todialtomovepointertocorrect
number(internaltemperature)
SteP2:Insertprobeintomeatup ondial.
top-ointmarkedoffwithfingers.
Pointshouldnottouchbone,fator
~rist]e.Notmorethan2“ofprobe,
notcountinghandle,shouldbelefi
exposedoufiideofmeat.
Step6:Wheninternaltemperature
ofroastreachesnumberyouhave
set,abuzzersounds.Tostop
buzzer,turnpointerto SIGNAL
OFF.Internaltemperatureofmeat
canbedeterminedatanytime
duringcookingbyturningpointer
downuntilbuzzersounds.
Step‘7:Whenroastisdone,
usecareinremovingplugfrom
receptacle.DONUI’USECABLE.
Removemeatfromoven.Sincemost
meatcontinuescooking,youmay
wishtoremove5°to l~”~.sooner.
Step8: Removeprobefimmmeat,
usinghandleofpmbe~otcable.Most
meatscarvemoreeasilyifk%stand H
-——....
5to10minutes.Lettherrnometer ==
~,—
COO~andCkXiIlasdirectedkC~tig s
Guideonpage28.Donotleave ‘“
m-
inoven.
see (’h&kwinpageML —
LPositionovenshelfatBfor
small-sizeroasts(3to7lbs.)and
atAforlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffkg.)
3.Removefatanddrippingsas
necessary.Basteasdesired.
4. Standingtimerecommendedfor
roastsis10t020minutestoaliowroast
tofirmupandmakeiteasierto
carve.Internaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to IO°F.less
thantemperatureonguide.
5.Frozenmists canbe
conventionallyroastedbyadding
10to25 minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven ApproximateRonStingTime, Internal
TYPe Temperature Doneness inMinutesperPound Temperature“F
Meat 3to5-W. 6S-k
Tendercuts;rib,highqualitysirlointip, 325° Rare: 24-30 18-22 130°-1400
rumportopround* Medium: 30-35 22-25 150°-1600
WellDone: 3545 28:33 170°-1850
LambLegorbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-1600
Wel~Done: 30-35 28-33 170°-1850
Vealshoulder,legor1oin* 325° WellDone: 35-45- 30-40 170’’-180°
Porkloin,riborshouldefi 325° WellDone: 35-45 30-40 170°-1800
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight) 125”-130°
Under10-lbs. 10to15-UX. ‘
Ham,raw 325° WellDone: 20-30 17-20 160°
*Forbone]essrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
Poultry 3toWbs. Over5-lbs.
ChickenorDuck 325° WellDone: 35-40 30-35 185°-190”
Chickenpieces 375° WellDone: 35-40 185°-1900
10to15-lbs. over 15-ibs. hthigh:
Turkey 325° WellDone: 20-25 15-20 185°-1900
see mlpage21.
—13roil@iscookingfoodbyintense
—mcliantheatftomtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Follow
thesestepstokeepspatteringand
smokingtoaminimum.
Step1:Ifmeathasfatorgristlenear
edge,cutvefiic~~]ashesthrough
bothabout2“apart.Ifdesired,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2: Placemeatonbroilerrack
inbroilerpanwhichcomeswith
range.Alwaysuseracksofatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.
Step3:I%sitionshelfonrwmnrnended
shelfpositionassuggestedinBroiling
Guideonpage2L Mostbroilingis
doneonCposition,butifyour
rangeisconnectedto208volts,you
maywishtousehigherposition.
I
—
Step4: Leavedoorajarafewinches
(exceptwhenbroilingchicken).
Thedoorstaysopenbyitself,yet
thepropertemperatureismaintained
intheoven.
Step 5: TurnbothOVENSETand
.— OVENTEMPknObStoBR~~L.
Preheatingunitsisnotnecessary.
...-(SeenotesinBroilingGuide.)
Step6: Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
lhrn food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
fi$tep7:TurnOVENSETknob
toOFF.Servefoodimmediately,
andleavepanoutsideovento cool
duringmealforeasiestcleaning.
use Foil
LIfdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAINTOMOLD
F(XLTHORCXJGHLYTU
IHUXLERRACK,ANDSLIT
FOIL’10CONFORMWITH
SLITSINRACK.Broiler~ackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONCJI’placeasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
1
L%
Q. ‘whySlmdd Ileavethe door
dosed whenbroilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closeddoorholdsmore
heatinoven,sochickenmaybe
broiledbutwell-doneinside.
Q.Whenbroiiing,is itnecessary
toalwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q. $houki1saltthe meat before
broiting?
A. No.Saltdrawsoutthejuices
andallowsthemtoevaporate.
Alwayssaltaftercooking.Thrn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
orfish,brusheachsideoften
withbutter.
Q.Whyare mymeatsnotturning
outasbrownastheyshould?
A. hsomeareas,thepower
(voltage)to therangemaybelow.
Inthesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checktoseeif youareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q. DoIneed to greasemybroiler
racktopreventmeatfromsticking’?
A. No.Thebroilerrackisdesigned
to reflectbroilerheat,thuskeeping
thesurfacecoolenoughtoprevent
meatstickingtothesurface.However,
sprayingthebroilerracklightlywith
avegetablecookingspraybefore,
cookingwillmakecleanupeasier.
Youmayusethemeatthermometer
forbroiling,suchassteakorham
slices.Preparemeatonbroilerrack
andpanas-explainedonpage19,
“Howto13roil~’S@bothOVEN
SETandOVENTEMPknobsto
BI+KXLandleavedoorajaras
recommended,afterplacingprobe
inmeatandovenasdirectedbelow.
StepkUsesteakatleast1to 1%
inchesthick.Layprobeontopof
steaktodeterminetheposition
probeistobeinserted.Gauge
distancefromedgetocenterof
largestmuscle;markwiththumb
whereedgeofmeator fatmeets
probe.BecertainNOI’MORE
THAN2inchesofprobe,not
countinghandle,isleftexposed
outsideofmeat.
Step2: Liftprobefrommeat
keepingthumbinplaceonprobe.
Insertprobeasnearas possibleto
centerofthicknessofsteak.Push
probeintosteaktowherethumb
meetsfatormeat.
Step3: Forraresteakscookfirst
sideto90onmeatthermometer
dial;formediumto 100;forwell-
done110.SetMeatThermometer
Dialtopreferreddoneness.
Step4: Atsoundofbuzzer,turn
steak;checkprobetobecertainit
hasnotmovedoutofposition.
ResetPointeron?&atThermometer
andcooksecondside.Seeguideon
ovennearMeatThermometerDial.
N
@
Ifthereis aquestionabout
whetherprobehasmovedoutof
positionduringcooking,turnknob
sopointermovesdownondialuntil
buzzersounds.Noteindicated
temperatureandresetpointerto
SIGNALOFF.Pushprobefarther
downintoroast,hbout1inch,then
afterafewminutesredetermine
internaltemperatureasabove.If
newtemperatureislower,theprobe
wasprobablyoutofposition.If so,
allowmeattocooktoproper
internaltemperature.
@Letmeatthawenoughtoallow
insertingprobe.Theprobeis
sturdybuttakecarenottoforceit
toohardintoroast.
~ndisconnectprobeduring
cooking.Usehotpadswhen
removingprobeatendofcooking.
Donotusetongstopulloncable
sincetheymaydamageit.
2
00Canthemeatthermometer
remainintheovenif it’snot
insertedinfood?
A. No.Removeprobefrom
receptaclewhennotinuse.You
coulddamagetheprobebyleaving
itinduringcookingoperationsthat
donotrequiretheprobe.
Q.May1insertthemeat
thermometerintofrozenfoods?
A. No.Foodsmustbecompletely
defrostedbeforeinsertingprobe.
Q.ShoukilIlinebroilerpanwith
aluminumfoiiwhenroasting?
A. Yes,whenusingpanfor
marinating,cookingwithfruitsor
heavilycuredmeats,or forbasting
duringcooking.Avoidspillingthese
materialson ovenlineror door.
Q.HowmayIbesurethatmy
roastwillcookthesameeachtime?
A. Whenusingthemeat
thermometerinroasting,theprobe
mustbeinsertedproperly.Check
thepositionoftheprobeduring
cooking.Sometimestheprobeslips
or istouchingbone,fator gristle.
Repositionprobecorrectlyandset
ovenagaintofinishroasting.
.
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