GE 49-4545 User manual

BOOK
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-,
It is designed to help you operate and maintain Your
new Cooking Center properly.
Keep it handy for answers to your questions.
~fyou don’t understand something or need ‘ore
help. ..Call, toll free:
The GE Answer Center’”
800.626.2000
consumer information service
or write: (include your phone number);
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225
You’ll find them on a label on the front of the lower
oven behind the door.
These numbers are also on the Consumer Product
Registration Card that came with your Cook~ng
Center. Before sending in this card, please write
these numbers here:
Model No.
Serial No.—
Use these nulmbers in any correspondence or ser-
vice calls concern ing your Cooking Center,
It is important that we, the manufacturer, know the
location of your Microwave Oven should a need
occur for adjustments.
You’re supplier is responsible for registering you as
the owner.
Please check with your supplier to be sure he has
done so; also send in your Purchase Record Card. if
you move, or if you are not the original purchaser
please write to us, stating model and serial num-
bers. This appliance must be registered. Please be
Certain that it is.
Write to: General Electric Company
Range Product Service
AP2-210
Appliance Park
Louisville, KY 40225
IF YOU FIECEiVED AOVEN, immedi-
ately contact the dealer (or builder) that sold you
the Microwave Oven.
Time .,
‘for
See “The Problem Solver” section. (See page 18.) It
lists many minor causes of operating problems that
you can correct yourself and may save you an
unnecessary service call.
@I$MPGeneral Electric Ch., U.S.A. All rights reserved.
2

r
Precautions for Safe Use. ,.............. 3
safety-rips............................4’,5
Features of Your Oven .... .............. 6
Time Cook .. ............................ 7
Defrost ...... .... ........................ 8
Temperature Cook ...................... 9
OVEN
Safety Tips ..... .......................4,5
Features ..... .... ............... ........ 6
Oven Controls ...... .... .... ............ 6
Oven Light .. .................... .......10
Oven Shelves ... ................. ...... 10
IVlinuteTime~Clock,
Automatic Oven Timer ............... 10
Baking .... ..... .................... ....11
Broiling ..... ........ ................... 11
Roasting ...............................11
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Baking Chart .... .............. .. .......15
Broiling Chart... .......................16
Roasting Chart ...... .......... .. .......17
CLAREOF
Self-C!ean Operation.. ................. 12
Lamp l?eplacement .................... 13
C)venThermostat Adjustment .......... 13
Care of Microwave Oven&
Temperature Probe ........... ....... 13
Cleaning Chart (All Parts) .............. 14
Before Using Cooking Center .......... 2
Energy Conservation Tips ............. 3
Mode!&SerialNumber Location. . . . . .. 6
The Probiern Solver. ................. 18
If You Need Service ..............0... 19
Warranty . . .. . . . . . . . .. . . . ... .BackCover
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A. Mkxwave Ccmkh-lgl ?
L.
1.
2.
JJ~eproperpowerlevel as recommended and
DO NOT OVERCOOK.
Do not operate the oven while empty. If by acci- 4,
dent the oven should run empty aminute or two,
no harm is done. However, try to avoid operating 5.
the oven empty at all times-–saves energy and
also ensures good long term life of oven.
B. Owen
1. Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheating.
!f YOU find preheating is necessary, keep an eye 6,
on the indicator light, and put food in the oven
promptly after the light goes out.
2. Always turn oven OFF before removing food.
During baking, avoid frequent door openings.
Keep door open as short atime as possible
when it is opened.
For self-cleaning oven, be sure to wipe up ex-
cess spillage before self-cleaning operation.
Cook complete oven meals instead of just one
food item. Potatoes, other vegetables, and some
desserts will cook together with amain-dish cas-
serole, meat loaf, chicken or roast. Choose
foods that cook at the same temperature in ap-
proximately the same time,
Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.
3
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kwi! iim!or an
oven khot whmy cm.ddI!.N?
!l’h3n’i tomm,standor on‘?JIw
or Tmy tx.lidd theowl.
Donottouch or interior swhce
ofoven.These surfaces may behotenough to
burn even though they are dark in color.
During and after use, do not touch, or let
clothing or other flammable materials con-
tact any heating elements or any interior
area of the oven; allow sufficient time for
cooling first. Other potentially hot surfaces
include oven vent openings and surfaces
near the openings, crevices around the oven
door and the edges of the door window.
UWMr Loose fitting or hanging
garments should never be worn while using
the appliance.
Never use your appliance for warming or
heating the room.
Besure oven vent ducts are unobstructed.
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
DoNOT OF TO
ill THE ovEN–
ONTHE To
BE
00MMslow in themums.
USE only dry or damp
potholders on hot surfaces may result in
burns from steam. Do not let potholders
touch hot heating elements. Do not use a
tovvel or other bulky cloth.
Don’tMM foil anywhere in the oven
except as described in this book, Misuse
cou][,j r~~~l~ in ashock, fire hazard, or
damage @the cooking centw,
Ijfj~g~~$g~yfi!~~~~ f~~~$. In
iheoy~n,fkww canbe by
GIE3MJI.kHM”and SE’rtoOFFB
ME+
iwwl! TIM
hotairor can m
!U’IE! face eyw
Keepoven free from grease build up.
Place oven rack in desired position while
oven is COOLIf racks must be handled when
hot, do not let potholder contact heat units in
the oven.
Pulling out shelf to the shelf stop is aconven-
ience in lifting heavy foods. It is also apre-
caution against burns from touching hot
surfaces of the door or oven walls.
Don’theat hod in the mm.
codd up andMe
Iwrst aninjury.
When using cooking or roasting bags in
oven, follow the manufacturer’s directions.
Dorkeither conventionally or in
the microwave oven, follow our directions
exactly and always cook the meat to at least
170°. This assures that, in the remote possi-
bility that trichina mav be oresent in the
meal, it will bekilled and rnea~will besafe to
eat.
IOon’that tmopwwdfood or
dishesin the oven.Prwwre can
build upcausingthe or plastic
10wplode andresult in injury.
Don’tddrmt frtmm Iwwagm in narrow necked
bottles especially carbonated ones. Even if
the container is opened, pressure can build
up. This can cause the container to burst,
resulting in injury.
8ggsin or out of the shall knot rumw
for cooking. Pressure can
build up inside the yolk and cause it to burst,
resulting in injury.
Foodswith outer“skin” such as pota-
toes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.
wir~ on paper and plastic
bags before placing in oven. Twist-ties some-
times cause bag to heat and may cause fire.
foodin glass jars especially y-r
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rrmatand egg mixtures.
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ml i’lwi pop in
UII\fjSS ~~ ZI ~pe~j~~microwavep0pCO[i7
accessory or unless you use popcorn in a
package labeled for microwave ovens.
Because of heat generated, without these
precautions, the container could catch fire.
~~ fi~~~~g any in Ilwld you ~~~
that is
$3!’ for !US8ill the oven.
DOIwt the Ow!n 13mpty!0
to the OvenandIMl of fire. If by
accident the oven should run empty aminute
or two, no ham done. However, try to avoid
operating the oven empty at all times—it
saves energy and prolongs life ofthe, oven.
ulensi[s may hot because of
heat transferred from the heated food. This is
es,pecia!ly true if plastic wrap has been cov-
ering the top and handles of the utensil. Pot
holders may be neededto handle the utensil.
cooking and tightly closed
plastic bags should beslit, pricked or vented
as directed in Cookbook. if they are I]ot,
plastic could burst during or immediately
after cooking, possibly resulting in injury.
Also, plastic storage containers should beat
least partially uncovered because they form
atight seal. When cooking with containers,
tightly covered with plastic wrap, remove
covering carefully and direct steam away
from hands and face.
OWQUcook.Excessover
andmaycawx+W3rntocakh fire
Plastic designed for microwave
cooking are very useful, but should be used
carefully. Even microwave plastic may not
be as tolerant of overcooking conditions as
are glass or ceramic materials and may
soften or char if subject to short periods of
~ver~~oking, in ionger exposures to over-
*he food and containers may even
cooking, s
ignite. For these reasons: 1)Use microwave
piasthx oniy and use them in strict com-
pliance with Ihe container manufacturer’s
recommendations 2) Do not subject empty
containers to microwaving. 3) Do not permit
chikken to use piastic contairws without
comPIete supervision,
Use wily as inM8 Metal
strips as used on meat roasts are heipfui in
cooking food when used as directed. Metai
trays may be used for TV dirwwrs. However,
when using metai in the oven, keepm?ta!at
km$tM’wh skiesofWI
tlw can toohot10
Becareful touching the shelf during
and after cooking.
the from the
WIMWnotusingit to cook with. if you ieave the
probe inside the oven without inserting it in
food or iiquid, and turn on microwave
energy, it can create electrical arcing in the
oven, and damage oven waiis.
Hfmld should ever KeepM8 ‘oven
IChMWLTurn off the power immediately. Turn
Timer to OFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panei.
00 not use vow oven to drw nwvs-
pflpors.{f o~erheated, they can catch f!re.
Ciean only parts listed in this Use and Care
Book.
Donot c!ean door gasket. The door gasket is
essential for a good seai. Care should be
taken not to rub, damage or move the
gasket.
Before self-cieaning the oven, remove broiler
pan and other containers.
Do not use oven cleaners, No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any
part of the oven.
LMm for Fan—l!fannoise b~hard sorN3-
5
Read“The ProblemSoiver” on page 18,
Don’t attempt to repair or replace any part of
your range unless it is specifically recom-
mended in this book. Aii other servicing
shouid be referred to aqualified technician.
Disconnect ranoe at rarme circuit breaker or
main fuse befo;e perfor~ing any service.
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6
1.
2.
3.
4.
5.
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7’.
8.
9.
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12.
13.
$4.
Door Handle. (3vendoesn’t operate unless
door is securely latched.
Door Latch. PL!shin to open doo~.
Window with Metal Shieid. Allows cooking
to be viewed while keeping microwaves
confined in oven.
Oven Light. Goes on when door is opened
or when oven is operating in any function.
PIastic Cover. Protects stirrer blade.
OvemVent. Removes moisture,
oven shelf.
MicroThermometer’” Temperature Probe.
F@x?pkm?for Tempemm Probe.
ThmJTemp Switch. To cook by Time, push
up, set timer. To cook by Temperature,
push down, then set dial.
Timer Control. Set timer to desired
cooking time up to 60 minutes. First 10
minutes are expanded into 1minute
increments.
Temperature Control. Dial knob to desired
finished temperature,
Variable Power Control. Set from levels 1
(Warm) to 10 (High) before each use, You
can vary the amount of microwave power
between settings.
Start Button. Push after all controls are set
to start cooking operations,
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29”
30.
31”
32.
33.
Oven Set (Clean) Knob
Oven “ON” Light
Oven Temp (Clean) !Knob
Oven Cycling Light
Automatic Oven Timer, Clock, Minute
Timer
Oven Timer (Clean) Dial
!-atch Release Button
Latch
Self-Cleaning Oven Clean Light
Lock Light
Mode! and Serial Numbers—located at
right side of lower oven frame.
Shelf Support
Oven Shelves
Clven Frame
Door Gasket
window
EIoOr
Liner
Bmih?rR3rland Rack
Oven !LigMSwikia—E3Qor

FC)llowthe
heip you
properly<
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Time Cooking, or cooking your food according to apre-
determined amount of time, is probably familiar to you from
conventional cooking. With your microwave oven, hc~wever,
you preset the time and the oven turns off automatically.
cooking steps below to
learn to Time Cook
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—
Step 1: Fill acup 2/3 full of water
and 1 teaspoon of freeze dried
coffee. Use acup that hasno metal
decoration. Place cup in oven and
close door.
Step 2: Turn Variable Power Con-
trol to 10 (HIGH). For this cup of
coffee, this power level is recom-
mended, but you will use other
levels as recipes cali for their use.
Step 3: Push TIME/TEMP Switch
up to TIME position.
Step 4: Set Time Control. For
coffee set at 1minute and 20 to
30 seconds. Timer may be reset
dut-ing cooking if needed.
Step 5: Push START button. inte-
rior light and fan come on to tell
you oven is operating.
Step 6: When time is up, oven sig- .
nals and shuts off automatically. -~;
Note: When setting atime of less ~-
than 1minute, rotate timer Mturn
and then back to desired time
setting.
Tips
eMake sure all utensils used in
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” uten-
sils.
ePaper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
@Most microwaved foods require
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions for the food you are
microwaving.
eSome foods such as unshelled
eggs and hot dogs must be
pricked to allow steam to escape
during cooking.
.,,
‘,
Q. Iset my oven for the time called
for in the recipe but at the end of
the tirne allowed, my dish wasn’t
done. What happened?
A= Since house power varies due
to time or !ocation many Time
Cook recipes give you atime range
io prevent overcooking. Set the
o‘jen fQrminimumtime, test the
;cIod for doneness, and cook your
iish aIiftle longer, if necessary.
Q, Iwant to cook my dish on a Q. Must Ichange the Power Con-
Power Level other than HIGH, trol every time Icook?
what do Ineed to do? A. You must turn the Power Con-
A. To change the Power Level, trol to desired Power Level. if,
simply turn Variable Power Con- however, it is already on level
trol to desired number setting. needed, it is not necessary to
Q. Can Iinterrupt my Time Cook change.
function to check the food?
A. Yes, To resume cooking, simply
close the door and push START.
NOTE: Microwave power will not
come on until you are ready. You
must push START for cooking to
begin.
“7

The Defrost setting is designed for
even thawing necessary for large
amounts of food and is one of the
most important advantages of a
microwave oven, making de-
frosting quick and easy with little
attention. Power Level 3is the
recommended setting for most
defrosting, but you may use other
settings for more flexi biIity. See
your Cookbook for the complete
defrosting chart.
To become better acquainted with
defrosting in your oven, defrost
frozen pork chops by following the
steps below.
Step 1: Place package of frozen
chops in the oven and close door.
Step 2: Turn Variable Power Con-
trol to 3(EIEF).
Step 3: Push TlfvlE/TEMP Switch
up to TIME.
‘Tips
@Foods frozen in paper or plastic
can be defrosted in the package.
@For even defrosting, many foods
need to be turned over, rotated, or
broken up part of the way through
the defrosting time.
Step 4: Turn Timer to 8minutes. @Pre-packaged frozen dinners
can be defrosted and microwave
cooked.
Step 5: Push START button.
Step 6: When oven turns off, turn
package over, close door, and
repeat Steps 4 and 5, @Check your Cookbook for other defrosting tips.
Q. Can IDefrost small items in a
htirry?
A. Yes, but they wili need more
frequent attention than usLIa1.
Raise the Powe rLevel after
entering the time by turning Vari-
able Power Control to 7or 10,
power LeVeI7cuts the ti~mein 1/2:
p~,~~er~~ve\1() ~ut~ the time to
i3, Ejuring either, rotate or stir
~159clirsquently.
Q. When Ipress START, Ihear a
dull thumping noise. What is it?
A, This sound is normal, It iS iet-
ting yOLIknow the oven is using a
Power Level lower than HIGH.
Q. Why don’t the defrosting times
in the Cookbook seem right for my
food?
A. Cookbook times are average.
Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indi-
cated in your Cookbook If your
food is still not completely thawed
at the end of that time, re-set your
oven and adjust the timeac-
cording y.
Q. Can Iopen the door during
defrosting to check on the pro-
gress of my food?
A. Yes. You may open the door at
any time during microwaving. To
resume defrosting, close the door
and press START,
IQ.Can Iselect aPower Level other
than Power Level 3for defrosting?
A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefree
defrosting, Power Level 3is sug-
gested. Check the chart in the
Cookbook for specific times .a17d
Power Levels.
PI

‘= For many foods, internal temperature is the best
~~~tof doneness.
Roasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
accurately to aserving temperature you desire is
simple and easy.
Temperature Cooking takes the guesswork out of
~OO~j~g~~~a~~~~heovenshutsoff automatically
‘=%/henthe food is done.
“The !F%Qbe
The temperature probe is afood thermometer that
gauges the internal temperature of your food; it
must be used when using Temperature Cooking.
Check with your Cookbook for proper placement of
probe in specific foods. 6
HANDLE
CAHI.[
SENSOR
CLIP
Step 1: Insert temperature probe
as directed in Cookbook and at-
tach probe securely in oven wall.
Close the door.
=: Step 2: Turn Variable Power Con-
trol to 5(MED).
Step 3: Push TIM E/TEMP Switch
down to TEMP position.
90 Xx3
Step 4: Turn Temperature Knob
to 130.
Step 5: Push START button. inte-
rior light and fan come on to tell
you oven is operating.
Step 6: When 130 degrees is
reached, oven automatically turns
off. Remove probe and food from
the oven.
Tips
@Where you have achoice of
Power Levels, use alower setting;
it will heat more evenly even
though requiring more time.
@Be sure frozen food has been
completely defrosted before in-
serting probe. Probe may break off
if used in frozen foods.
@Always insert probe into the
center of meaty areas; take care
not to touch the fat or the bone.
@!nsert probe as horizontally as
possible into foods as directed in
the recipes. Make sure the handle
does not touch the food. The
probe is easiest to use when
inserted from the front.
@Use the clip to keep the probe in
place while heating.
aCover foods as directed in
Cookbook for moisture control and
quick, even heating.
Q. IS temperature cooking better
;nan time cooking for reheating
/eftovers?
A. Yes, this type of food is excel-
lent to heat with the probe because
often the amount of food is not
!.nown, therefo re cooking timeis
cnIya.gUess.~~~king to apreset
‘:-:rnperattire (usual Iy 150°)elimi-
c-1~-~t~$.;he guesswork.
Q. After setting Power Level and
temperature, Ipushed START but
the oven did not come on. Why?
A. You must push the TIM WTEMP
Switch to TEMP when temperature
cooking. Also if probe is not
securely seated or forgotten, oven
will not start, Make sure all con-
trols are set properly.
Q. Are there any foods Ican’t
Temperature Cook?
A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm tem-
peratures. Batters and doughs as
WelIas frozen fc)(]ds are also diffi.
cult to cook precisely with the
probe. It is best to TIME COOK
these foods.
Q. Can Ileave my probe in the
oven if it’s not inserted in the food?
A. No. If the probe is left inside the
~ven, touching the oven wall, and
not inserted in food, you may
damage the oven.
Q. l-low do Iknow what tempera-
ture to set?
A. Your Cookbook contains sec-
tions on all types of foods showing
the temperatures needed to cook
the foods to different degrees of
doneness. For reheating, refer to
Reheating Charts inthe front
of the Cookbook for spec if{c
ternperatures.
o

il
‘four oven is designed to give you the best results in
baking, broiling, and roasting when used as recorn-
rnerrded. Bef,ore using your oven; look at the direc-
tions for setting and using all of the controls and
tirner.
Light comes on automatically when door is opened
or use switch on window door to turn it on when
door is closed.
When the shelves are correctly placed on shelf sup-
ports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and pull fowvard with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stop-
Iocks resting on shelf supports and push toward
rear of oven untii it falls into correct position under
shelf support.
Oven Timer Controis are designed to automatically
start and stop certain oven functions. (TIME BAKE
or CLEAN). Dials are timed by aspecial Digital
Clock. (For location see page 6). TO SET CLOCK,
push in the center knob of Minute Timer and turn
knob in either direction to set numerals to correct
time. TO SET MINUTE TIMER, turn center knob
clockwise without pushing in until pointer reaches
number of minutes you wish to time (up to 60).
Minute Timer will buzz when time has finished and
must be turned off manually.
to for
(Ako see Bddng Chart, page 75.)
Step 1: Place shelf on embossed
shelf support “B” or as indicated
on Baking Chart, page 15.
Step 2. After making sure that the
oven door is ciosed~turn the Oven
Set Knob to BAKE. Oven “On”
Light comes on and remains on as
long asOven Set Knob is on BAKE.
Step 3: Turn Oven Temp Knob to
the temperature called for in rec-
ipe, Oven Cycling Light comes on
and rerriains on untii preset oven
temperature is reached, it reaP-
pears each time oven temperature
drops beiCIWpreset ternperatu re.
~~~p ~: you may set your Minute
“fl~~r to the desired cooking time aS
~rlclicated in your recipe, If your
~go ~i~i~ ~irne is ioIIger than sixt~
miTIut~s~, f,~ir~~j~~Timer rnu~t be
:o:~;i:)i.
NOTE: Your Cookbook discusses
preheating and cooking resuits.
Most foods cook satisfactorily
without preheating. If preheating
is required, put your dish promptiy
in the oven after Oven Cycling
Light goes out.
Step 5: Piace food inside the oven,
Make sure at ieast 1“ of space is
ieft between the cooking container
and the oven wali for proper heat
circulation. Ciose the oven door.
NOTE: Avoid opening your oven
door frequently. This couid cause
undesirable resuits in your baking.
Oniy check foods at the minimum
time of the recipe. Then cook
ionger if necessary.
Step &When the BAKE cycie is
compiete, turn off heat. When
cooi<ing food for the first time in
your oven, usethe time on your rec-
ipe as aguide, Be sure foods are
done before removing from oven.
to set YC14JI”
for Time
‘i’our Automatic Oven Timer cor]-
trois your TIME BAKE feature.
When YOLITIME BAKE, your oven
can be preset to start and stop
automatically if you are not home.
Step 1: Be sure the oven Clock
shows correct time of day since
Clock controis the Oven Timers.
Start diai pointer must indicate
same time of day as on Clock. If
you want the oven to turn on at a
later time, set that time by pushing
in knob on Start dial and turn
pointer to time that you want oven
to start. (There’s no need to set
Start dial when starting time is the
present time of day.)
Step 2: To determine Stop time,
add the food’s cooking time to
time set on Start diai. Push in knob
on Stop dial and turn pointer to
time oven isto turn off.
‘Step3: Turn Oven Set Knob to TIME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
iater.
Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cyciing
Light comes on even though heat
is not on in the oven if alater start
time is used. Your oven automat-
ically turns on and off at the times
you set.
step 5: Remove food and turn
Oven Set Knob to OFF.
I
10

Step 2: Position Oven Shelf as in-
dicated on Broiling Chart, page 16.
Step 3: Turn the Over\ S& Knob
and oven Temp Knob to BROIL,
Both Oven Indicator Lights come on
!9
Step 4: Leave oven door ajar
about 3inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. 13ur-
ing cooking, turn the food only
once.
Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
cleaning.
@
@
Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
For all weights of chicken, broil
with door closed.
Placing food closer to the top
of the oven increases smoking,
spattering, exterior browning
on the meat and the possibility
of food fat catching on fire. Al-
ways keep rack 3.-5 inches
from the broiling unit.
{Ah see Roasting Chart, page 1?’.)
Step 1: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came
~4/ith your oven. This helps the
meat to baste itself.
Step 2: Use shelf position “A” or
“B”; or the one indicated on
Roasting Chart, page 17. Place
Oven Shelf on correct embossed
shelf support. For very tall roasts,
remove second oven shelf.
... ..
Oven “On” Light comes on and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step 3: Turn the Oven Temp Knob
~fep 6: Turn off the heat when the
roasting cycle is complete.
/4’?” 7A-. :
Be sure meat is cooked to your
satisfaction. Most meats con-
tinue to cook slightly while
standing after being removed
from the oven, This should be
taken into consideration when
determining your cooking time.
Always use aroasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
You may cook frozen meat
roasts without thawing. How-
ever, you must allow more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5pounds, add
10minutes per pound.
To slow down surface browning
on turkeys, you can use afoil
‘‘tent’ The tent-shaped foil
should be laid loosely over the
poultry so the heat can circulate
under the foil,
Most frozen poultry should be
thawed before cooking to en-
sure it is done eveniy. Some,
however, can be cooked suc-
cessf uIIy without t hawing.
Check the packer’s label for
specific directions.

if ~~n~ p~~p~r~v,itwill take only afew moments ‘0
start the self-cleaning cycle on your oven. After set-
ting your oven to self-clean, ahigh heat tempera-
ture removes the soil in the oven cavity. The dirt will
then disappear by turning into an ash waste or
ev~por~~ifiginto an odorless and colorless vapor.
When the cycie is complete, allow your oven to cool
and enjoy cooking in asparkling clean oven.
,,’
While you are becoming acquainted with your self-
ckaning oven, we 2hoursfor the aw3r-
age cleaning function, but in some cases alonger
cleaning time, up to 3hours may be necessary. In
order to judge the degree of soil, look at the oven
floor and walls, Light, spatter and thinner spills
would generally need only 2hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3hours.
STEP t: Remove ail cookware
and food as well as heavy soil de-
posits from the oven. Clean spat-
ters or spills around the oven door,
rectangular flanges, and gasket.
-1-henclose the door.
STEP 3: Push and hold Clean
Button while sliding the Latch to
CLEAN.
STEP 2: -rum oven set Knob
and Oven Temp Knob clockwise to
CLEAN. The control will snap into
final position when the CLEAN po-
sition is reached,
r’-’ U
STEP 4: Set The Automatic
OvenTimer:
Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
the number of hours needed for
cleaning to th’e present time of
day.
Cleaning Indicator Lights come
on when all steps are set
properly,
If you wish to clean at alater
time set Start Dial to that time.
NOTE: Aslight odor may be de-
tected especially during the first
few cleanings. Do not be alarmed.
This is normal during the self-
cleaning cycle.
When cieaning temperature is
reached, Lock Lightcomes cmand
door cannot be unlatched until
Lock Light!goesoff.
STEP 5: When Lock Light goes
off, push and hold the Clean Lock
Button while sliding Latch to
OPEN. Turn Oven Set Knob to
OFF.
tQ
—.-
—
STEP 6: Turn Oven Set Knob to
OFF, n
Q. Why did the Lock Light come Q. Why do Ihave ash left in my
on when Ifirst set the oven for oven after cleaning?
CLEAN? A. Some types of soil will leave a
A. Lock Light glowing indicates deposit which is ash. It can be re-
that oven is too hot. Turn Oven Set moved with adamp sponge or cloth.
Knob to OFF and open Oven Door Q. Why is there still some black
to cool the internal cavity. After asoil left after cleaning?
short period of time, reset controls A. You did not time the oven to
for cleaning, clean long enough, This deposit
Q. My oven shelves have become will be removed in later cleanings.
gray after several cleanings. Is this Q. If my oven clock is not working
normal? can Istill self-clean rn~oven?
A. Yes. After many cleanings, the A, No, Your Automatic Oven Timer
shelves may lose some luster and uses the oven clock to help start
di~~ol~r to a deep gray color. and stop your self-cleaning cycle.
=.w---a,a,-.,..”.
—-,.,. -.,,..,“._,&-e= .= .. —..—..——
...-., ...,..--,.-=..
-——.-.
12

.
.?..
--:+
./
--
Wails, Floor and Mastic Cover. Be-
cause there is little heat except in
the food, or sometimes in the uten-
sils, sPil/s and spatters are easy to
remove. Some spatter can be re-
moved with apaper towel, others
may require adamp cloth. Remove
greasy spatters with asudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners on oven walls.
NEVER USE ACOMMEFICIAL
OVEN CLEANER ON ANY PART
OFTHE MICROWAVEOVEN.
Special note when using E#rowm‘N
Sear Dish: High heat generated on
bottom of Brown ‘N Sear Dish can
cause scorched appearing stains
to bake onto the oven shelf if
grease is present. These may be
removed with Bar Keepers Friend@
Cleanser by SerVaas Laboratories,
Inc.
After using Bar Keepers Friend@
Cleanser, rinse and dry thoroughly,
following instructions on can. Do
not use Bar Keepers Friend@
Cleanser ‘on the painted surfaces
such as the walls. It will scratch
the paint.
Bar Keepers Friend@Cleanser can
be purchased from your dealer
or Service Center. Bar Keepers
Friend@ Cleanser is also sold in
many grocery, hardware, and de-
partment stores.
Door-inside. Wipe up spatters
daily, wash when soiled with amin-
imum of sudsy warm water. Rinse
thoroughly and dry.
Door-outside. Wipe frequently with
adamp cloth to remove all soil. DO
NOT USE ABRASIVES, SUCH AS
CLEANING POWDERS OR STEEL
AND PLASTIC PADS. THEY WILL
MAR THE SURFACE.
Temperature Probe. Probe is
sturdy, but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean,
wipe with sudsy cloth, then rub
lightly with plastic scouring ball if
necessary. Rinse and dry. (Or
wash in dishwasher. )
DO NOT USE TEMPERATURE
PROBE IN OVEN UNLESS IT IS lhJ-
SERTED INTO FOOD.
Oven Lamp. Microwave oven lamp
should last almost as long as the
appliance lasts. To replace it re-
quires aProduct Service call.
oven Thermostat
The temperature on your oven has
been accurately set at the factory.
Hcwever, if yotir food consistently
browns too much or too little, you
may make asimple adjustment on
your Oven Temp Knob. To re-
adjust your thermostat:
I%Pull Oven Temp Knob off of the
shaft, Look at the back of knob
and note the current setting be-
fore making any adjustment.
@Loosen both screws on the back
of the knob.
*Lift the pointer and move it one
notch in the desired direction—
toward HI to increase or toward
I_Oto decrease temperature.
NOTE: Oven temperatures can be
raised by 20 or lowered by 300.
aTighten screws and return the
knob to range by matching the
flat area of the knob to the shaft.
Lamp
pir!c!j-
C--3 , ‘“”o
,, (1
f?
..
0-- )
—....”— -—.. . . -,—-—-,
a. Remove the three slotted screws
in lamp cover; see diagram. Re-
move cover; replace lamp with 40
watt appliance lamp.
b. Replace lamp cover with three
screws.
c. Connect electric power to cook-
ing center.
use of Foil
OVEN:
Use metal only as directed in the
Cookbook. Metal strips as used on
meat roasts are helpful in cooking
food when used as directed, Metal
trays may be used for TV dinners
and, of course, the metal tempera-
ture probe is d&igned for micro-
wave oven use. However, when
using any metal in the microwave
oven, keep metal at least 1-inch
away from sides of micrcwave
oven. 13
/(’
I
OVEN:
If desired, broiler pan may be lined
with foil and broiler rack may be
covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO BROILER
RACK AND SLIT FOIL TO CON-
FORM WITH SLITS IN RACK,
Broiler rack is designed to min-
imize smoking and spattering, and
to keep drippings cool during
broiling. Stopping fat and meat
juices from draining to the broiler
pan prevents rack from serving its
purpose, and may let juices become
hot enough to catch fire.
Do NOT place asheet of alum”
inure foii on shelf of either Conwf?n”
titunaior mia’[e-mail] do SC)
may result in improperly cooked
foods, damage to oven finish, and
increase in heat on outside sur-
faces of the range,

CleaningChati
,.’ *:3
Your Cooking &enter is cleaned two ways: manually L&
.a+-~g
directions for cleaning, Be sure to follow these direc- %$#
and by using the atitomatic self-cleaning function. tions carefully to assure maximum used your cook-
This chart describes parts of your cooking center, ing center. NOTE: Let oven parts cool before cleaning
cleaning materials to use on each part, and general manually.
,.
,. :.’
.-. ,,:
,,. Do not clean the bake unitOKbroilunit,Anysoilwill burn off
,:
Bake Urrit and .
.. when the unit is heated. NOTE: Thebakeunitis hingedand
:<
.,
BroilUnit :,, can be lifted to clean the oven floor. If spillover, residue, or ash
accumulates around the bake unit, gently wipe around the unit
,
,, with warm water.
., j,
@Soap and Water ~~ Drain fat, cool pan and rack slightly, (Do not let soiled pan and
,.163 Soap-Filled r-1 rack stand in oven to cool), Sprinkle on detergent. Fill pan with
Broiler Pan &Rack .’ ScouringPad ;: warmwaterandspreadclothorpapertowelovertherack.Let
;.; bothstandfor afew minutes. Wash; scour if necessary. Rinse
@Plastic Scouring ~~ and dry. OPTION:The broiler pan and rack may also be cleaned
Pad
.. r... inadishwasher.
:, ~.,’
: ., Pull off knobs. Wash gently but do not soak. Dry and return con-
Oven Control Knobs ~- MildSoapandWater ~~ trolsto rangemakingsure to match flat area on the knob and
,’
\., ,, shaft.
:.
,.-,
,’ ,, Wash all glass with cloth dampened in soapy water. Fiinse and
J~;
Outside Glass Finish ~, Soap and Water [~polish with adry cloth, If knobs on the control panel are re-
moved, do not allow water to run down inside the surface of
..
,. ~: giass whiie cieaning,
Metai, including ~., !; Wash, rinse, and then poiish with adry cioth, DO NOT USE steei
ChromeSide Trims ‘Soap and Water ~-”~wooi, abrasives, ammonia, acids, or commercial oven cieaners
and Trim Strips <which may damage the firrish,
:,!
,;
!;
<Avoid cieaning @owders or harsh abrasives which may scratch
,, the enamei.
~Paper Towel ,:-, if acids shouid spiii on the range whiie it is hot, use adry paper
Porcelain Enamel::: ~@Dry Cloth .. towei or cioth to wipe up right away. When the surface has
@So-apand Water :, cooled,wash and rinse.
For other spiiis, such as fat smatterings, etc., wash with soap
,, and water when cooied and then rinse, Poiish with adry cloth.
On this oven, ciean ONLY the door iiner outside the gasket. The
door is automatically c!eatied if the oven is in the seif-cieanina
Inside Oven Door:;: ‘Soap and Water ,, cycie, if spiiiover or spattering shouid occur in cooking func~
tion, wipe the door with soaD and water. DO NOT rub or dam-
f“! age gasket. Avoid getting soap and wa?er on the gasket or in the
,, rectancjuiar fianges on the door.
Oven Gasket’:: Avoid getting ANY cieaning materiais on the gasket.
Cooi before cieaning. Frequent wiping with miid soap and water
Oven Liner ,,
Soap and Water Wiiiprolongthe timebetweenmajorcieanings.Be sLIre brinse
thorougniy, For heavy soiiing, use your seif-cieaning cycie of-
ten.
Sheives
(See Seif-Cieaning
(Men Directions)
Your sheives can be cieaned with the seif-cieaning function in
Soap and Water ,the oven. For heavy soii, ciean by hand using any and aii men-
tioned materiais. Rinse thoroughly to remove aii materiais after
cieaning.
‘::Spiiiage of marinades, fruit juices, and basting m.ahxials containing acids may cause discoloration. Spillovers should be
wiped Upimmediately with apaper towel. Whenthesurfaceiscool, clean and rinse,

ConventionalBaking
“
;&&.=@2
~. Aluminum pans conduct heat quickly. For most corwentionai baking light shinyfinishes give best results because they prevent overbrowning
!nthe time it takes for heat to cook the center areas, Dull (satin-finish) bottom surfaces ofpans are recommended for cake pans and pie plates to
be sure those areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which mayresult in dry,crisp crusts. Reduce oven heat 25°if Iighter crusts
are desired. Preheat cast iron for baking some foods for rapid browning when food is added.
3. Preheating the oven isnot always necessary, especially for foods which cooklonger than 30 or4C!minutes. Forfoods with short cooking times,
preheating gi~~esbest appearance and crispness.
4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
‘SE-W?M Cw’ek’w Time,
Food Container Position ,Temp. ‘M&n. Comments
——,
E%ead
Biscuits (Vz-in.thick) Shiny Cookie Sheet ~B400°-4500 1o-14 ,
,
Coffee cake ., ,‘:
(See layer cake)
Corn bread or muffins Cast !ron or Glass ~~:B425°-4500 ;20-30 ;;
Muffins Shiny Metal Muffin Pans .A,,” 400” : : 20-25 ;’,
.. ,,
Popovers Deep Glass or Cast Iron ;“B:,. 400° I40-50 ,’;
~cups ,’ ., ~!
Nut bread or fruit bread ,Metal or Glass Loaf Pans ~B: : 350° :45-55 “:
Yeast bread (2 loaves) Metal or Glass Loaf Pans ‘A~,,
“375° ‘ ‘ 40-55 ,’
,,
!, 1,
plain~or sweet rolls Shiny Oblong or Muffin ;‘A : ; 375° 10-20 :
Pans .: ,,,
,, ,.
,, ~,,,
Cakes
Angel food
Cupcakes
Fruit cake
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
1,
Aluminum Tube Pan ;A350° :~30-40 :
Shiny Metal Muffin Pans B350” 15-20 :j‘
Metal or Glass Loaf or Aor B27 fj0.30cy ~,2-4 hrs. ~
Tube Pan ,. :.
Metal Jelly Roll Pan B375° ‘10-15 ‘f
Shiny Metal Pan with B350” ,:
Satin-finish bottom ~20-30 ~atin-finish
Metal or Ceramic Pan A350” 40-50 !‘,
,,
Canned refrigerated biscuits take 2-4
min. less time.
Preheat pan for crisp crust.
Decreasetime about 5minutes for muffin
mix.
Or bake at 450° for 25 min., then at 350°
for 10-15 lmin,
Testwith toothpick in center,
Dark metal or glass give deepest
browning.
For thin rolis, Shelf Bmay be used.
Twopiece pan is convenient,
Paper liners produce more moist crusts,
Use 300° and Shelf Bfor small or
individual cakes,
Line pan with waxed paper.
White and yellow cakes may cook faster
than chocolate.
Reduce time 5to 10 minutes for cakes
from mix.
cookie’s
Bar Metal or Glass Pans B350° 25-35 IUse same time for bar cookies from mix.
Drop or sliced Cookie Sheet B‘3’75” 10-15 :“: Use Shelf Cand increase temp. 25-50°
<for more browning.
$
Fruits, CMaw Desserts
Baked apples Glass or Metal Aor B375° 30-40 :~Can also use in oven meals on Shelf C,
custard Glass Custard Cups or B350° 40-50 Reduce temp. to 300° for large custard,
Casserole (set in pan of ~Cook bread or rice pudding with custard
hot water) base 80 to 90 minutes,
!7%c?s
Frozen Foil Pan on Cookie Sheet A425” 50-60 For large pies use 400° and increase
time,
Meringue Spread to crust edges B350° 15-20 Toquickly brown meringue use 400° for
8-10 min.
one or two-crust, quiche Glass c~rSatin-finish El 375° 55-65 Custard fillings require lower temp.,
Meial longer time,
Cl\/enst~v~ Meial; Pyroceram B300° 2-3hrs, Or cook at 250° for 5-6 hrs,
WFJtJ~.@~jf$~
fiaked potatoes Set on Cwen Shelf B375’’-400” 60-70 Increase time for large amount or size.
.ScaIlcps!dor saucy Gja~s or Metal A350’1 55-65 MOVe tOShelf Bor Cfor oven meals,
{Casseroles
.——-.—.—-——————— —.— ...-. —,—.—...— ——— ———
15

~. Always \Jsebr~i{erpan and rackthat comes with your oven, Itisdesigned to minimize smoking and spattering bytrapping juices in the shielded
lower part of the pan.
2. @en door should be ajar for most foods; there is aspecial position on door which holds door open correctly
3. For steaks and chops, slashfat evenly around outside edges of meat, Toslash, cut crosswise through outer fat surfacejust to the edge ofthe
meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.
4. [f desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5to 10 minutes only.
&When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
G. ~r~iler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
7. Frozen Steaks can beconventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in
this chart 1%times per side.
Quantity Ctnmn ‘
a!nd/cw shelf Kbor ~First side psecond W.3e:
Food Thickness -POsitim Ajar WETWE!,M~Rldr‘BVW#C$JMR. Ckmfnments
Eki’cxm M-1b.(about 8thin ‘c Yes ‘5,2-3 Arrange in single layer.
slices)
Ground .Ek?f, l-lb, (4 patties) CYes ,7‘4-5 “Space evenly.
Well done Vzto %-in. thick ). rUp to 8patties
take about same time.
—.
Beef Steaks l-in. thick C:Yes ~Rare: 14 :10-12 ‘Steaks less than l-in. cook
Tender C%ts Medium: 16, 10-12 ,; through before browning. Pan fry
such as T-bone, rib-eye, ‘: Well ‘-“or broil on Shelf D. Cook first side
filet mignon, loin or strip, Done: 18 11-13 J’just to turn meat color then finish
etc. !~other side to doneness desired.
Beef Steaks ,: 1%-in. thick BYes Rare: 20 :. 18-20 ‘, Slash fat,
.Medium: 25.20-25 :
~Well :
~ƾ••Â¾•m•=Done: 30 “- 23-27
Chickem 1whole (2 to 2%lbs.), A—
No. 40 ‘10-15 Reduce times about
split lengthwise f, Close ~: 5-10 min. per side for
door IJ., cut-up chicken,
Breads and pastries D,Yes ~2 :1-2 ,, Space evenly.Place English
t:, ~•”-
muffins cut-side-up and brush with
Rbutter, if desired.
$mait 2-8 pieces cYes 5-10 total ~”—,“ Brush with butter and sprinkle with
brown sugarifdesired, Turnover,if
;desired,
only whole or sliced fruit,
not halves,
——.
Lobster tails 2-4 Byes 13-16 :‘ (Do not turn Cut through back of shell. Spread
(6 to 8-oz. each) over) open. Brush with melted butter
before and after half time.
Fish 1-lb.fillets Mto Vz-in. CYes 83-5 Handle and turn very carefully.
thick Brushwithlemon butter before and
during cooking if desired. Preheat
‘broiler to increase browning,
!%hm slices 1-in. thick BYes 12 9 Increase times 5-10
(precooked) min. per side for 1M-in. thick
or home cured,
$%2%4%d-aaps 1-in. thick 0Yes Well !5-17 Slash fat.
Done: 20
—
Lamb Mw3ps 1-in. thick cYes Medium: 12 10-12 Slash fat.
2/04 chops well
Done: 15 11-13
1Vz-in,thick BYes Medium: 20 13-15
Well
Done: 25 17-20
——.—._. ——-_——..— —.__.__..__--..--.__-.-. J”, —“.
13a-
J4~~ZZ!?75 and ~1mii~r -—
“1-lb, ~Yes 62-4 If desired, split sausages in half
lengthwise into 5to 6-in. pieces,
p.;~~~~},e(’jSausages,
~]r~t’,?llj;S.i
——...——— —.- ———.. -.-——.-.—.—...—...——————— ——.——.——

—--
-..
-1
-+..
,,.
~. po~i~ionoven sh~lf at Bfof smalI.size roasts (3 to 5-lbs.) and at Afor larger roasts.
~. place meat or ~oultryfat side up on broiler pan or other shallow pan with trivet. Do not cover.DOnot stuff Poultry until just before roastin9~<
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature,
3, Remove fat and drippings as necessary.Baste as desired.
&.SWwsdimgti~e recommended for roastsis10to20 min.to allow roasttofirm up and makeiteasierto carve,Itwill riseabout 5°to 10°ininternal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10°less than temperature on chart.
5, Frozen roasts can beconventionally roasted byadding 10to 25 min. perpound moretime than givenin chartfor refrigerated. (10min. per lb,for
roasts under 5-lbs,). Defrost poultry before roasting.
43VMJ Approximate !Rmsting ‘Timef ;- lntematl
Type Temp. ,!DCDnem?ss inMiirmmx%!pIl?i’!POund ‘Temp.‘F
Meat J3to 5=ubsa 6to &ibs.
Tendercuts: rib, nigh quality 325° Rare: 24-30 18-22 :130°-1400
sirloin tip, rump or top round+ Medium: 30-35 22-25 ,150°-160”
Well Done: ~35-45 28-33 {,170°-1850
Lamb Leg or bone-in shoulder* 325° ‘Rare: 21.25 20-23 /130°- 140°
Medium: t25-30 24-28 I‘150°-1600
Well Done: ,~30-35 28-33 ~170°-1850
Veal shoulder, leg or loin* 325° Well Done: :: 35-45 30-40 170°-1800
Pork loin, rib or shoulder* 325° ‘Well Done: 35-45 30-40 ‘170°-1800
,Ham,pre-cooked 325° ~EJŠ„Z••˜“’•è˜’• r,
ToWarm: ,. 10 reins, per lb, (any weight) ‘125°-1300
?. Uh@lerIcmbs. ‘uOto I!%ms. ;
Ham, raw 325° well Done: ~:20-30 17-20
*For boneless rolled roasts over 6-in. thick, add 5 to 10 min. ~er lb. to times aiv& above,
Fham’y :’; 3to 541ka Cw?$’5=Nbs.
Chicken or Duck !’>
325° Well Done: I35-40 30-35
40 to 15=UBS0 ‘over15=U3S. :1:Brathigh:
Turkey 325° Well Done: 20-25 15-20 ,. 1850-190°

Make sure door is securely closed.
T~MEITElvl PSwitch may not be pushed all the way up
or down.
Timer isn’t set when using Time Cooking.
When Temperature Cooking, switch isn’t set on TEMP.
Temperature Probe is not securely “seated” into oven
receptacle during Temperature Cooking.
Check Temperature Control Knob if using Temperature
Cooking to make sure set temperature is higher than
actual internal food temperature, otherwise oven will
not start.
Start Button not pressed after setting oven controls.
if%lockAre Either overcooked-or
Not enough time set when using Time Cooking because
of variance of starting food temperatures.
The density and amount of foods will vary and thus may
need more time for completion.
Probe not inserted properly into meat or dish. Check
Cookbook for specific probe placement.
Incorrect Power Level set.
Dish was not rotated, turned or stirred if these instruc-
tions were given in recipe.
Too many dishes in oven at same time.
You did not enter adifferent Power Level as suggested
Ch-nmVI/iiiNot ‘work:
@Plug on range not completely inserted inoutlet receptacle.
eThe circuit breaker tripped in your house.
@Afuse has blown.
@Oven controls are not properly set.
‘oven I!.@i-oiDfxH3Not
@Light bulb is loose.
@Bulb is defective.
QSwitch operating oven light is broken.
l%30~s Are Not
Baking, Roasting or
Make sure Oven Control knobs are properly set.
Improper shelf position is being used,
Thermostat needs adjustment,
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used,
Not enough cooking time allowed for meat’s poundage.
Oven shelf not level.
Too many utensils or foods in the oven.
Aluminum foil not slit when used over broiler rack.
Food being baked on hot pan.
In TIME BAKE, Automatic Oven Timers not set properly.
oven won’t L&M-i:
@Oven is too hot from prior use, so let cool slightly.
@Not holding in Latch Release while moving Latch.
@Oven Set Knob not on CLEAN.
oven VW!! Not self-clean:
@Door is improperly locked and latched,
@Oven Set Knob is not in CLEAN position.
@Oven Temp Knob is not positioned on CLEAN.
@Start tirl]e/ stop time dials are improperly set.
eExcessive spills, spatters, and soil deposits are not
being cleaned up prior to self-cleaning.
CMmlwon’t unlock:
eRange hasn’t cooled to asafe temperature,
@Not holding down Latch Re!ease Button while moving
Latch.
-18

tNowyou can have fhe same
tr~uble-free and surprise-free
service beyond the warranty
period. You can buy aGeneral
E/ectric Service c~ntracta For one
low fee. .usually just pennies a
day. ..General Electric will take
care of any repairs your appliance
needs—both parts and labor. You
are protected for the length of
your contract. Even when costs
go up, you pay nothing more.
wantmore information?There’s
no obligation. You can get infor-
mation on Service Contracts any
time. Just write your name and
address, date of installation, and
the model and serial number of
your appliance and send to:
Manager, Service Contracts
a, General Electric Company
=\,YCE-3~5
Appliance Park
Louisville, Kentucky 40225
In many cities, there’s aGeneral
Electric Factory Service Center.
Call, and a radio-dispatched truck
will come to your home by
appoint-
ment—morning or afternoon.
Charge the work, if you like. All
the centers accept both Master-
Card and Visa cards.
Check the White Pages for
“GENERAL ELECTRIC COMPANY”
or “GENERAL ELECTRIC
FACTORYSERVICE.”
Or look for General Electric fran-
chised Customer Care@servicers.
You’ll find them in the Yellow
Pagesunder “GENERAL ELECTRIC
CUSTOMER CARE@SERVICE” or
“GENERALELECTRIC–HOTPOINT
CUSTOMER CARE@SERVICE.”
Hyou need service literature,
parts lists, partsor accessories,
contact one of the Factory Service
Centers, afranchised Customer
Care@servicer or your dealer.
FIR%?,contact the people who
serviced your appliance, Explain
wt-lyyou are dissatisfied. In most
cases, this will solve the problem,
Next, if you are still dissatisfied,
write all the details—including
your phone number—to:
Manager, Consumer Relations
General Electric Company
wc~.~12
Appliance Park
Louisville, Kentucky 40225
!F%Wy, if your problwn is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
This panel, known as IMACAP, is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and
advise the industry of ways to im-
prove customer service, Because
MACAP is free of industry control
and influence, it is able to make
impartial recommendations and
consider each case individually,

Save proof cf original purchase date such as your sales SIip or cancelled check to establish warranty periocj.
—
Forone year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replaceany
part of the microwave oven/range
that fails becauseof amanufac-
turing defect.
ILiMrT’ED
Forthe second through fifth year
from date of original purchase,
we will provide, free of charge, a
replacement magnetron tube if the
magnetron tube fails becauseof a
manufacturing defect. You pay for
the service trip to your home and
service labor charges.
...— ...—..
—:.: .:.-=____—...—.....:......—..——=—-------------—-- .-....—.—......_——
This warranty is extended to the &
original purchaser and any succeed- %$
ing owner for products purchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the sameexcept that it
is LIMITED becauseyou must pay
to ship the product to the service
shop or for the servicetechnician’s
travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our franchised Customer Care@
servicersduring normal working
hours. Check the White Pagesfor
GENERAL ELECTRIC COMPANY
or GENERAL ELECTRIC FACTORY
SERVICE. Look in the Yellow
Pagesfor GENERAL ELECTRIC
CUSTOMER CAR13 SERVICEor
GENERAL ELECTRIC-HOTPOINT
CUSTOMER CARE@SERVICE.
%:%,
‘“5$!
%—.—-——..—...-... -
“%
..* ~~ ~~~ ~ Service trips to your home to @Replacement of house fuses
~g
Y%.7-31 teach you how to usethe product. or resetting of circuit breakers.
,A
_..w-
l’JjiJ Readyour Use and Care material. @Failure of the product if it is d
..— iIf you then haveany questions used for other than its intended E
v
%, about operating the product, purpose or used commercially.
~g
?>?% pleasecontact your dealer or our @Damage to product caused
mz;
%3* Consumer Affairs office at the by accident, fire, floods or acts
X%23 address below, or call, toll free;
--—-, of God.
S&l
~Qi IThe GE Answer Center’” WARRANTOR IS NOT RESPON-
>;.-.,
=:~;
-!36 800.626.2000 SIBLE FOR CONSEQUENTIAL
.,y.-
-aal consumer information service DAMAGES,
B-i
.-J- ,
.’-w,~Improper installation.
....
4“I?54!
—.. -
.$aA
3.~&is$ If you havean installation problem,
&~, contact your dealer or installer.
-i
2=
-=’-_-#J! You are responsible for providing
;;* adequate electrical, exhausting
%3*
....+.:-
-3 and other connecting facilities.
=%-.
2A 1------–-—–- ——-— -.-—.—-...—-.--. ...——.—...— ——. .———
—— —————
—-
:g;~[
@=y~
~-~k+%I
<:3 iSomestatesdo not allowthe exclusionor limitation of incidentalor consequentialdamages,sothe abovelimitation or exclusion
.2
‘:>--’ may not apply to you.This warranty gives you specific legal rights, and YOUmay also have other rights which vary from siat= to state.
fPd
3‘#l To knowwhat your legalrights are inyour state,consultyour iocalor stateconsumeraffairsoffice or yourstate’sAttorney General.
.j>f I
Wari’mh’: General m?drk Ccmpany
.—— .——— ,=—=,
1“, w.-
.——.——. .. ————— ----