GE JGHC60GEJ User manual

nMicmie CookbgCetir
‘, -.
Contents
Aluminum Foil 6,23 Microwave Oven 8-11
Appliance Registration 2Control Panel 8
Care and Cleaning 19-25 Cooking by Temperature 11
Features 7Cooking by Time 10
Flooring Under Cooking Center 6Defrosting 9
Leveling 6Light Bulb 19
Lift-Up Cooktop 23 Temperature Probe 11,19
Lower Oven 13 Microwaving Tips 6
Air Adjustment 26 Model and Serial Numbers 2
Baking, Baking Guide 15, 16 Precautions 2
Broiling 18 Problem Solver 28,29
Broiling Guide 18 Repair Service 31
Continuous-Cleaning Care 20 Safety Instructions 2-6
Control Settings 13, 14 Surface Cooking 12
Door Removal 21 Burners, Burner Grates 24, 25
Light; Bulb Replacement 13,23 Control Settings 12
Lighting Instructions 13 Cookware Tips 12
Oven Bottom Removal 22 Drip Pans 24,25
Preheating 15, 16 Flame Size 12
Roasting, Roasting Guide 17 Lighting Instructions 12
Shelves 13,~z, 25 Warranty Back Cover
Thermostat Adjustment 27
Timer and Clock 14 GEAmwer Center@
Vent Duct 14 8DiM26.2LWD
Model JGHC60GEJ The electric output
of the microwave oven
in this cooking center
is 650 watts.
GEAppKances
qq+?a?

Help us help you... PRECAUTIONS
Before using yo:~rcooking
center, read this book
carefully.
It is intended to help you operate
and maintain your new cooking
center properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model and
serial numbers.
You’ll find them on alabel located
in the burner box under the
cook~op. See page ?.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your cooking center. Before
sending in this card, please write
these numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your cooking center.
Be sure your cooking
center is registered.
It is important that we, the
manufacturer, know the location of
your cooking center should aneed
occur for adjustments.
Your supplier is responsible for
registering you as the owner.
Please check with your supplier to
be sure he has done so; also send in
your Consumer Product Ownership
Registration Card. If you move, or
if you are not the original purchaser
please write to us, stating model
and serial numbers. This appliance
must be registered. Please be certain
that it is. >
i
Write to:
GE Appliances
Range Product Service
Appliance Park
Louisville, KY40225
If you received adamaged
cooking center ...
Immediately contact the dealer
(or builder) that sold you the
cooking center.
Save time and money.
Before you request service ...
check the Problem Solver on pages
28 and 29. It lists causes of minor
operating problems that you can
correct yourself.
FOR YOUR SAFETY
If you smell gas: ,
1.Openwindows.
2. Don’t touch
electrical switches:
3.Extinguish any
open flame.
4. Immediately call
your gassupplier.
*Don’t turn electric switches
on or off because sparks may
ignite the gas.
FOR YOUR SAFETY
Donot store or use
gasoline or other
flammable vaporsand
liquids in the vicinity
of this or anyother
appliance.
TO AVOID
POSSIBLE 9
x“
EXPOSURE 7X)
EXCESSIVE
MICROWA~
ENERGY
(a) Do Not Attempt to operate
this oven with the door open since
open door operation can result in
harmful exposure to microwave
energy. It is important not to
defeat or tamper with the safety
interlocks.
@) DO Not Place any object
between the oven front face and
the door or allow soil or cleaner
residue to accumulate on sealing
surfaces.
(c) Do Not C)perate the oven
if it is damaged. It is palnicu}ar}y
important that the oven door close
properly and that there is no
3
f~.
damage to the: .. ,.
%
(1) door (bent) —
(2) hinges and latches (broken or
loosened)
(3) door seals and sealing surfaces.
(d) The Oven Should Not be
adjusted or repaired by anyone except
properly qualified service personnel.
AU these things are normal
with your microwave oven:
●Steam or vapor escaping from
around the door.
●Light reflection around door or
outer case,
cDimming oven light and change
in blower sound may occur while
operating at power levels other
than high.
●Dull thumping sound while oven
is operating.
●Some TV-Radio interference
might be noticed while using your
microwave oven. It’s similar to the
interference caused by other small
appliances and does not indicate a
problem with your oven.
t!
JL
2

IMPORT~T SAFETY INSTRUCTIONS
Read all instructions before
IMPORTANT
SAFETY NOTICE
The California SafeDrinking
Waterand ToxicEnforcement
Act requires the Governor of
California to publish alist of
substancesknownto the state
to cause cancer and requires
businesses to warn customers
ofpotential exposure to such
substances.
Gas appliances can cause
minor exposureto three of these
substances, namely benzene,
formaldehydeand soot, caused
primarily by the incomplete
comiu~$ionof natural gas or LP
fi>]~;~.p:~p+)r Q;;::::,: ~~:::~$.
indicated by abluish rather ;han
ayellowflame, MMminimize
incompletecombustion. Exposure
to these substancescan be
minimized further byventing
with an open windowor using
aventilation fanor hood.
When You Get Your Range
●Wwe the installer show you
the location of the range gas
cut-off’valve and how to shut
it off if’necessary.
@
Have your range installed and
p~op@ grounded by aquaiified
instalkr, in accordance with the
Installation Instructions. Any
adjustment and service shouldbe
performed only byqualified gas
range installers or service
technicians.
●Plug your range into a120-volt
grounded ~ut]et onjycDo not
removethe round grounding
prong from the plug. If in doubt
about the grounding of the home
electrical system,it is your
_& personal r&ponsibW~ and
obligation to have an ungrounded
outlet replaced with aproperly-
,grounded three-prong outlet in
using this appliance.
accordance with the hTational
Electrical Code. Do not use an
extensioncord with this appliance.
●Be sure all packing materials
are removed from the range
beforeoperating it, to preventfire
or smokedamage shouldthe
packingmaterial ignite.
●Be sure your range is correctly
adjusted by aqualified service
technician or installer for the
type of gas (Natural or LP) on
which it is to be used. Yourrange
can be convertedfor either typeof
gas. SeeInstallation Instructions.
●This cooking center is
specifically designed to heat or
cook food. and is not k:ended
for Laboratory or industrial use.
~After prolonged use of a
range, high floor temperatures
may result and many floor
coverings wili not withstand
this kind of use. Never installthe
rangeovervinyl tile or linoleum
that cannot withstand such type of
use. Never install it directly over
interior kitchen carpeting.
Using YourRange
cDon’t ieave children alone or
unattended where arange is hot
or in operation. They could be
seriously burned.
eDon’t Wow anyonetodimb7
stand or hang on the door,
broiler drawer or range top.
‘I’heycould damage the rangeand
eventip it overcausing severe
personal injury.
*C.4LTT’ION:ITEMS OF
INTEREST K’) CHILDREN
SHOULD NOT BE STORED IN
CABINETS ABOVE ARANGE
OR ON THE BACKSPL.4SH
OF .4 RANGE–CHILDREN
CLI.MBINGON THE RANGE
TOREACHITEMS COULD BE
SERIOIJSL}’INJLTRED.
3
●Let burner grates and other
surfaces cool before touching
them or leaving them where
chikh-en can reach them.
●Never wear loose fitting or
hanging garments whiIe using
the appIiance. Flammable
material could be ignited if
brought in contact with flame or
hot ovensurfaces and maycause
severeburns.
●Never use your appliance for
warming or heating the room.
Prolonged use of the range
without adequate ventilation can
be hazardous.
●Do not use water on grease
fires. Neverpick up aflaming
pan. Turn offburner, then
smother flaming pan bycovering
pan completely with well fitting
lid, cookie sheet or flat tray.
Flaming grease outside apan can
be put out bycovering with
baking soda or, if availab]e, with
amulti-purpose dry chemical or
foamtype fire extinguisher.
QDo not store flammable
materials in an oven or near the
Cooktop.
*Do not let cooking grease or
other flammable materials
accumulate in or near the range.
*When cooking pork, followthe
directionsexactlyand alwayscook
the meatto an internaltemperature
of at ieast 170°F.This assures that,
in the remote possibility that
trichina maybe present in the
meat, it will be killed and meat
will be safeto eat.
Microwave Oven:
@
Readand followthe specific
“PRECAUTIONSTOAVOID -
POSSIBLEEXPOSURE TO
EXCESSI?~EMICROWAVE
ENERGY” found on page 2.
@Seedoor surface cleaning ‘-
instructions on page 19.
I>
{contirzuc’d next Jxlg(’ )

IMPORTMT SAFETY INSTRUCTIONS (continued)
●To reduce the risk of fire in
the oven cavity:
–Do not overcook food.
Carefhlly attend appliance if
paper, plastic or other
combustible materials are placed
inside the ovento facilitate
cooking.
–Remove wire twist-ties from
paper or plastic bags before
placing bags in oven,
—Do not use your microwave
oven to dry newspapers.
–Do not use recycled paper
products. Recycledpaper towels,
napkinsand waxpaper can contain
metal flecks which may cause
arcing or ignite. Paper products
containingnylon or nylon
filaments shouldbe avoided, as
theymay also ignite.
—Do not pop popeorri in your
microwave oven unless in a
special microwavepopcorn
accessory or unless you use
popcorn labeled for use in
microwaveovens.
–Do not overcook potatoes.
They could dehydrateand catch
fire, causing damage to your oven.
–Do not operate the oven while
empty to avoid damage to the
oven and the danger of fire. If
byaccident the oven shouldrun
empty aminute or two, no harm
is done. However,try to avoid
operating the ovenempty at all
times—itsavesenergy and
prolongslife ofthe oven.
●If materials inside the oven
should ignite, keep ovendoor
closed. turn ovenoff, and
disconnect the powercod. or
shut offpowerat the fuse or
circuit breaker pane}.
●Some products such as whole
eggs and sealed containers-for
example. closed glassjars—may
explodeand should not be heated
inthis oven.
●Don’t defrost frozen
beverages in narrow necked
bottles (especially carbonated
beverages). Even if the container
is opened, pressure can build up.
This can cause the container to
burst, resulting in injury.
●Use metal only as directed in
cookbook. Foil strips as used on
meat roasts are helpful when used
as shownin cookbook.
TV dinners maybe microwaved
in foiltraysless than 3/4”high;
remove top foil cover and return
tray to box. When using metal in
microwave oven, keep metal at
least 1inch away from sides of
oven.
●Cooking utensils may become
hot because ofheat transferred
from,the heated food. PothoMers
maybe needed to handle the
utensil.
QSometimesYthe cooking tray
can become too hot to touch. Be
careful touching the cooking tray
during and after cooking.
●Foods cooked in liquids (such
as pasta) maytend toboil over
more rapidly than foods
containing less moisture. Should
this occur, refer to page 19for
instructions on howto clean the
inside ofthe oven.
●Thermometer—Do not use a
thermometer in foodyou are
microwavingunless the
thermometer is designedor
recommended for use in the
microwaveoven.
@Remove the temperature
probe from the oven when not
in use. If you leavethe probe
inside.the ovenwithoul inserting
it in foodor liquid, and turn on
microwaveenergjr,it can create
electrical arcing in the o~’en.and
damage ovenvans.
4
●Plastic utensils—Plastic
utensils designed for microwave
cooking are very useful, but
should be used carefully. Even
microwaveplastic may not be as
tolerant ofovercookingconditions
as are glass or ceramic materials
andmaysoftenor char if subjected
to short periods ofovercooking.
Inlongerexposurestoovercooking,
the food and utensils could ignite.
Forthesereasons:1)Use microwave
plastics only and use them in
strict compliance with the utensil
manufacturer’srecommendations.
2) Do not subject empty utensils
to microwaving.3) Do not permit
children to use plastic utensils
without complete supervision.
*Boiling eggs is not
recommended in amicrowave
oven. Pressure can build up
inside eggyolk and maycause it
to burst, resulting in injury.
*Foods with unbroken outer
~~skin3’such as potatoes,
sausages. tomatoes, apples,
chicken livers and other giblets,
and eggyolks (see previous
caution) should be pierced to
allowsteam to escape during
cooking.
●%oilabk$’ cooking pouches
and tightly closed piastie bags
should be slit, pierced or vented
as directed in cookbook. H’they
are not. plastic could burst during
or immediatelyaftercooking,
possiblyresulting in injury. Also,
plastic storage containers should
beat least partially uncovered
because they form atight seal.
When cooking with containers
tightly coveredwith plastic wrap,
removecoveringcarefully and
direct steam awayfrom hands and
face,
●Avoidheating baby food in
glass ~ar~,ei’enwith~u{their lids;
especially meat and egg mixtures.
9
.-
4)

●Spontaneous boiling—Under
certain special circumstances,
liquids may start to boil during or
shortly after removalfrom the
microwaveoven. Toprevent burns
from splashing liquid, stir the
liquid briefly before removingthe
container from the microwave
oven.
Surface Cooking
●Always use the LITE position
when igniting top burners and
makesurethe burnershaveignited.
cNever leave surface burners
unattended at HI flame settings.
Boilovercauses smoking and
greasyspilloversthat may catch
on fire.
●Adjust top burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessiveflame is hazardous.
●Use oniy dry pot holders—
moist or damp pot holders on hot
surfacesmay result in burns from
steam.Do not let pot holderscome
near open flames when lifting
utensils. Do not use atowelor
other bulky cloth in place of a
pot holder.
cTo minimize the possibility of
burns, ignition of flammable
materials. and spiHage,turn the
cookwarehandles towardthe side
or back of the rangewithout
extendingoveradjacent burners.
●Always turn surface burner
to OFF before removing utensil.
●Carefully watch foods being
fried at Ilk flame setting.
cNever block the vents (air
openings) of the range. They
providethe air inlet and outlet
which is necessary for the range
to operateproperly with correct
combustion.
*Do not use awok on the
cooking surface if the wok has a
round metal ring which is placed
over the burner grate to support
the wok. This ring acts as aheat
trap which maydamage the
burner grate and burner head.
Also, it may cause the burner to
workimproperly. This maycause
acarbon monoxidelevel above-
that allowedbycurrent standards,
resulting in ahealth hazard.
●Foods for frying should be as
dry as possible. Frost on frozen
foodsor moisture on fresh foods
can cause hot fatto bubble up and
oversides of pan.
●Use least possible amount of
fat for effee~!~-eshallow or deep-
fat frying. FiHin~the pan toofull
offat~an cause s~illoverswhen
foodis added.
●If acombination of oils or
fats wil~be used in frying, stir
together beforeheating, or as
fatsmelt slowly.
●Alwaysheat fat slowly, and
watchas it heats.
●Use deep fat thermometer
whenever possibie to prevent
overheatingfat beyondthe
smokingpoint.
●Use proper pan size—.4void
pans that are unstable or easily
tipped. Select utensils havingfiat
bottoms large enough toproperly
contain foodavoidingboilovers
and spillovers.and large enough
to coverburner grate. This will
both savecleaning and prevent
hazardous accumulations offood,
since nea~’yspattering or
spilloversleft on range can ignite.
Use pans v’ithhandles that can be
easily grasped and remain cool.
@Use only glass cookware that
is recommended for use on gas
burners.
●Keep ali plastics away from
top burners.
●To avoid the possibility of a
burn, always be certain that the
controis for all burners are at
OFF position and all grates are
cool before attempting to
remove agrate.
●When flaming foods under
the hood, turn the fan off. The
fan, if operating, ma~7spread
the flame.
●If range is located near a
window, do not use long curtains
which could blow overthe top
burners and create.afire hazard.
*If YOU smell g~~l WY :~.’t~i~
uas to the range and c~~~ :
5
qualified ser~~icetechnician.
Never use an open flame to locate
aleak.
ll~ti~g, Broiling and
Roasting
●Do not use oven for astorage
area.
●Stand away from the range
when opening the door of ahot
oven. The hot air or steam
which escapes can cause burns
to hands, face and/or eyes.
@Keep oven free from grease
buiMup.
@Place oven shelves in desired
position whi[e oven is cool.
*Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. Ris also a
precaution against burns from
touching hot surfaces of’the
door or oven walls.
cDon’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
(cmtimwd next page)
i1

IMPORTANT SAFETY INSTRUCTIONS
8~~stuse~uminumf~i~ *Whenbroiling, if meat is too
anywhere in the oven exceptas
describedinthisbook.Misuse
could result in afire hazard or
damageto the range.
●When using cooking or
roastingbagsinoven,follow
the manuhcturer’s direction.
●UseWdygkwscookwarethat
isrecommended
for use in gas
ovens.
●Alwaysremovebroiler pan
frombroilercompartmentas
soonasyoufinishbroiling.
Grease
left in the Rancan catch
Flooring Under
Cooking Center
Your range, like so many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the
range on this type of flooring,
use care.
Do not install the range over
kitchen carpeting unless you place
an insulating pad or sheet of
l/4-inch-thick plywood between
the range and carpeting.
When the floor covering ends at
the front of the range, the area that
the range will rest on should be
built up with plywood or similar
material to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
closetothefla&e,thefatmay
ignite.Trim excessfat toprevent
excessiveflare-ups.
.M&e sure broilerpankh
placecorrectlytoreduce the
possibility ofgrease fires.
●Ifyoushouldhavea grease
fweinthebroilerpan,turn off
oven, and keep door closed to
contain fire until it burns out.
Cleaning YourRange
●Cleanonlypartslistedinthis
UseandCareBook.
●Keeprangecleanandfree
ofaccumulationsofgreaseor
spiI}overswhichmayignite
Leveling the
Cooking Center
Your range must be level in order to
produce proper cooking and baking
results. After it is in its final
location, place alevel horizontally
on an oven shelf and check the
levelness front to back and side to
side. Level the range by adjusting
the leveling legs or by placing
shims under the corners as needed.
Microwaving Tips
?$
●Make su eall cookware used in
your microwave oven is suitable for
microwaving. Most glass casseroles,
cooking dishes, measuring cups,
custard cups, pottery or china
dinnerware which does not have
metallic trim or glaze with ametallic
sheen can be used. Some cookware is
labeled “suitable for microwaving:’
(continued)
If YouNeed Service ($)
●Read“TheProblemSolver”
onpages28and29ofthisbook.
●Don’tattempttorepair
orreplaceanypartofyour
rangeunlessitisspecifically
recommendedinthisbook.All
other servicing should be referred
to aqualified technician.
If you are unsure, use this dish test:
Measure 1cup water in aglass cup.
Place in oven on or beside dish.
Microwave 1-1?4minutes at High
(10). If water becomes hot, dish is
microwave safe. If dish heats, it
should not be used ?or microwaving.
●Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
.Some microwaved foods require
stirring, rotating, or rearranging.
Check your cookbook for specific
instructions.
●Steambuilds up pressure in foods
which are tightly covered by askin
or membrane. Pierce potatoes, egg
yolks and chicken livers to prevent
bursting.
6},!

B
.
3
.<.,
\
Features of YourCooking Center Q Q 00 !3 E
1. Door Handle. Pull to open
door. Door must be secureIy
latched for oven to operate.
2. Inside Door Latch. *
3. Window and Metal Shield.
Allows cooking to be viewed while
keepingmicrowavesconfined inoven.
4. Oven Light.
5. Removable Glass Tray. Must
always be in place when operating
the oven.
6. Temperature Probe.
7. Receptacle for Temperature
Probe.
8. Display and Touch Control
Panel.
9. Microwave Oven Vent.
10. Microwave Oven ON& OFF
Buttons.
11. Cooking Guide. Suggested
cooking times for many frequently
prepared foods.
12. Oven Set Knob.
13. Oven Temp Knob.
14. Oven Vent.
15. Oven Interior Light.
16. Oven Light Switch. Lets you
turn interior oven light on, in lower
oven, during cooking when door is
closed.
17. Oven Shelves.
18. Oven Shelf Supports.
19. Removable Oven Door.
20. Removable Oven Bottom.
21. Broiler Pan and Rack.
Model JGHC60GEJ ~
22. Cooktop Light. 28. Minute Timer.
23. Lift-Up Cooktop. 29. Digital Clock.
24. Model and Serial Numbers. 30. Automatic Oven Timer.
Located in burner box under Times lower oven cooking
cooktop .operations.
25. Surface Burner Controls.
26. Surface Burners. Grates and
Chrome Drip Rms. ..
27. Cooktop Light Sv’itch.
7

Features of YourTouch Control Panel
The touch control panel allows you to set the oven controls
electronically with the touch of afinger. It’s designed to be
easy to use and understand.
1. Display. Individual bar light indicators show when the oven
is in any of the functions: Cook 1, Cook 2, Probe or Hold. The
digital numbers will show what power level you have set as
well as the cooking time remaining after the oven starts. The
word “End” will appear when cooking time is completed.
2. Number Pads. Touch these pads to enter microwave
cooking time, food temperature or power level.
3. Cook 1and Cook 2. Microwave for apreset amount of time
using Power Level 10or change power level after setting time.
Cook 1and Cook 2allow you to program 2-stage cooking at
two different power levels. (See page 10.)
4. Power Level. Touch this pad before entering another power
level number if you want to change from automatic Power
Level 10(HI) or Power Level 3(LOW) for defrosting.
5. Ternp Cook. Use the temperature probe to cook with a
preset temperature. You can program any temperature from
100”to 199”F. Zeros as well as 100 are automatic. For setting a
temperature such as 155, you would simply touch the “5” pad
twice. Or for setting atemperature such as 160, you would only
touch “67 (See page 11.)
6. Start. After you program the oven, press the Start pad which
will actually startthe cooking cycle as well as the flow of
microwaves into the oven. (ON button must be pressed. )
7. Clear. If you make an error in programming, simply touch
the Clear pad and start over.
8. On. When you press the On button, the light inside the oven
will come on. You’ll hear aslight whirring sound—that’s the
air circulation fan that removes excess moisture from the oven.
The control panel will be ready for you to program. The On
button does not start the flow of microwaves into the oven
cavity.
9. Off. When you’re finished cooking, press the Off button.
The oven light and fan will shut off.
I
8

Defrosting
The defrost function is designed
for speedy thawing of frozen food
and is one of the great advantages
of amicrowave oven.
●Power level 3is recommended
for defrosting.
●See your cookbook for defrosting
help.
To become better acquainted with
the defrost function, defrost frozen
porkchopsbyfollowingthe steps
below.
Step 1:Place al-lb. package of
frozen chops in the oven and
close door.
Step 5: Touch number pad 3.
Display will show 30 indicating
low power level is set in the oven.
Low (30) is the recommended
power ievel for defrosting.
Step 6: Touch START. Time counts
down on display. When cycle is
completed, the oven signals and
“End” appears on display. Touch
CLEAR pad.
Step %Turn package over, close
door and repeat Steps 3through 5
to set remaining half of defrosting
time and touch START.
Step 2. Push the ON button. Oven
light and fan come on but no
microwave energy is used until
you finish programming and
touch START.
Step 8: When you’re all finished
defrosting. press the OFF button.
Step 9: Open door, remove
package and separate chops to
finish defrosting.
Step 3: Select one-half of the total IJef~Os@ ~~p~
defrosting time recommended in
your cookbook. For example.
touch 4, 0and Ofor 4minutes.
—
@Foods frozen in paper or plastic
can bedefrosted ir :he package,
Display shows ‘4:001’
Step 4: Touch IKN3TERLEVEL :*Forevendefrosting,someioods
pad. IXsp]a:shows“H1~’ need-tobe broken up or separa[ed
part of the way through the
defrosting time.
●Family-size, pre-packaged
frozen dinners can be defrosted and
microwave cooked. If the food is in
afoil container, transfer it to a
microwave-safe dish.
●Check your cookbook for other
defrosting tips.
Questions and Answers
QWhen Ipress START. Ihear a
dull, thumping noise. W’hat is it?
A. This sound is normal. It is
letting you know the oven is using a
power level lower than 10(I-U).
Q. Why don’t the defrosting
times in the cookbook seem right
for my food?
A. Cookbook times are averages.
Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indicated
in your cookbook. If your food is
still not completely thawed at the
end of that time, reset your oven
and adjust the time accordingly.
Q. Should all foods be completely
thawed before cooking?
.4. Some foods should not be
completely thawed before cooking.
For example, fish cooks so quickly
it is better to begin cooking while it
is stiH slightly frozen.
Q. Can Iopen the door during
defrosting to check on the
progress of my food?
A. Yes. You may open the door at
any time during microwaving. To
resume defrosting. close the door
and press START. The oven begins
operating if time is left on timer. -
If not, reset timer.
.-
(!

Cooking by Time
The time cooking feature al]ows
YOU~0preset the cooking time.
The oven shuts off automatically.
Power level 10(I-H)is recommended
for most cooking, but you may
change this for more cooking
flexibility. See your cookbook.
To become better acquainted with
time cooking, make acup of coffee
by following the steps below.
Step 1: Fill acup 2/3 full of water,
add 1teaspoon of instant coffee and
stir to dissolve. Use acup that has
no rntxai ciemration and is
microwave safe (see “Microwaving
Tips” on page 6.) Place cup in oven
and close door.
Step 2: Push the ON button.
Step 3: Select your time. Touch
1,2 and 0for aminute and 20
seconds. Display shows “1:20:”
Because automatic power level 10
is recommended for this cup of
coffee. there is no need to change
the power level. (If power level 10
is not appropriate, see “How to
Change Power Level” below.)
Step4: Touch START. Cook 1time
cou-nts down on display.
Step 5: When time is up, the oven
signals and “End” appears on
display.
Step 6: Press the OFF button.
~s~~g the Cook 2Feature
With the Cook 2feature, you can
set two time cooking functions
within one program. This would
be ideal if you desired to change
power levels during your cooking
operations.
The foliowing is an example of
how to change power levels using
Cook 2.
Step 1: Repeat Steps 1.2 and 3,
Step 2: Touch COOK 2.
Step 3: Set your time as in Step 3.
How toChange Power I&vel
After setting cook time, touch
POWER LEVEL pad. then
touch desired number for new
pov’er level.
Step 4: Touch START.
Step 5: Cook 1time counts down
on display.
Step 6: At the end of the first
programmed cook time. the next
sel{cted power level and the second
programmed cook time. counting
down. show on the display.
Step 1When time is up. the oven
signals and “End” appears on
display.
Step 8: Press the OFF button. The
oven, light and fan shut off.
How to Use Microwave
(km Timer to Time a
3-Minute Phone call
1. Press ON button.
2. Touch number pads 3,0 and O
(for 3minutes and no seconds).
3. Touch POV17ERLEVEL
pad and number pad Oso that
microwave energy is not used
which could damage your
microwave oven.
4. Touch START. When the timer
reaches zero. oven will beep for 3
seconds and “End” will appear.
5. Press OFF button.
Questions and Answers
Q. 1set my oven for the time
called for “inthe recipe, but at the
end of the time allowed. my food
wasn’t done. W’hat happened?
A. Since house power varies due
3
to time or location, many recipes f
give you atime range to prevent
overcooking. Set the oven for
minimum time, test the food for
doneness. and cook your food a
little longer, if necessary.
Q. Itouched the number pads
and selected my power level. When
Itouched ST’.4RT, h:wever, my
oven didn’t come on. ~~~hynot?
A. The ON button must be touched
before setting the number pads or else
your oven will not begin cooking.
Q. Iwant@ cook on apower
level other than 10 (HI). W%atdo
1 need to do?
.4. To change the power level,
touch the POWER LEVEL pad.
“HI” appears on the display panel.
Enter new number.
Q. Can Iinterrupt time cooking
function to check the food?
A. Yes. To resume cooking, simply
ciose the door and press the START
J
pad. The timer must be reset for ~
cooking to resume unless time is
remaining on timer.

Cooking byTemperature
Internal temperature is the best
test of doneness for many foods.
Use TEMP COOK to cook a
variety of foods to your desired
finished food temperature. The
Cook 1and Cook 2time cooking
functions are preferred for batters,
doughs, frozen foods and foods
which are difficult to cook
precisely with the probe.
Temperature cooking takes the
guesswork out of cooking. The
oven automatically switches to
HOLD setting afler reaching the
preset food temperature, if 140”F.
or above, and maintains that
temperature for up to 12hours or
until you touch the OFF button.
The Temperature Probe
Handle Cable
End
~Sensor
The temperature probe is afood
thermometer that gauges the
internal temperature of your food;
it must be used when using Temp
Cook. To utilize your probe
properly, follow directions below.
Place tender beef roast on trivet in
microwave-safe dish. Insert probe
horizontally into the center meaty
area not touching bone or fat. Make
sure the handle does not touch the
food or top or sides of the oven.
Cover with wax paper.
Q
.
.
Pork or ham roasts need no trivet.
Add 1/2 cup water to roast dish,
cover with plastic wrap.
Place meat in oven with probe to
the right. Insert cable end of probe
firmly into receptacle on oven wall.
How to Temp Cook aRolled
Beef Rib Roast to Medium
Step 1: Insert temperature probe
and attach probe securely in oven
wall. Close the door.
Step 2: Touch TEMP COOK.
Indicator light appears under
PROBE and 100 shows on display.
Step 3: Touch 2and 5for 125”F.
125 shows on display.
Step 4: Touch POWER LEVEL
pad. “HI” appears on display.
Step 5: Touch number pad 5.
Display will show 50 indicating
medium power level is set in the
oven.
Step 6: Touch START.
Temperature of the roast appears
on display. To check original
tempe~ature setting touch TEMP
.COOK pad and temperature will
“reappear on the display for afew
seconds.
Step %When 125°F. is reached,
the oven will sound and “End” will
appear on display.
Step 8: Remove probe and food
from the oven.
Note: Oven automatically switches
to HOLD setting and PROBE and
HOLD indicator lights remain on
when preset food temperature is
140”F. or above.
Cooking Tips
@
Use alower power level; it will
heat more evenly even though
requiring more time.
●Be sure frozen food has been
completely defrosted before inserting
probe. Probe may break off if used
in frozen foods.
●Cover foods loosely for moisture
control and quick, even heating.
Questions and Answers
Q. Are there any foods Ican’t
Temp Cook?
A. Yes. Delicate butter i~ings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm
temperatures. Batters, doughs and
frozen foods are also difficult to
cook precisely with the probe. It’s
best to use time cooking for these
foods.
Q. Can Ileave my probe in the
oven if it’s not inserted in food?
A. No, if it touches the oven wall,
you may damage the oven.
11

Surface Cooking
Automatic Ignition
Your surface burners are lighted
by electric ignition, eliminating the
need for standing pilot lights with
constantly burning flames.
In case of apower outage, you can
light the surface burners on your
range with amatch. Hold alighted
match to the burner, then turn the
knob to the LITE position. Use
extreme caution when lighting
burners this way.
Surface burners in use when an
electrical power failure occurs will
continue to operate normally.
Surface Burner Controls
Knobs that turn the surface burners
on and off are located on the lower
control panel and are marked as to
which burners they control.
ToLight aSurface Burner
Push the control knob in and turn
it to LITE. You will hear alittle
clicking noise —the sound of the
electric spark igniting the burner.
I
After the burner ignites. turn the
knob to adjust the flame size.
●Check m‘besure the burner you
turned on is the one you want to use.
●Do not operate aburner for an
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
.Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on agas burner
should match the cookware you
are using.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any flame
larger than the bottom of the
cookware is wasted and only serves
to heat the handles.
When using aluminum or
aluminum-clad stainiess steel
pots and pans, adjust the flame so
the circle it makes is about 1/2 inch
smaller than the bottom of the
cookware.
When boiling, use this same flame
size—1/2 inch smaller than the
bottom of the cookware—no matter
what the coohware kmade of. Foods
cook just as quickly at agentle boil
as they do at afurious rolling boil.
Ahigh boil creates steam and cooks
away moisture, flavor and nutrition.
Avoid it except for the few cooking
processes which need avigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keep the flame down
lower—to about 1/2 the diameter
of the pan.
Cooktop Light
Afull-width fluorescent light in the
backsplash illuminates the cooktop.
Press and momentarily hold the
SURFACE LIGHT switch under
the upper control panel to turn
the light on and off.
Top-of-Range Cookware
Aluminum: Medium-weight
cookware is recommended because it
heats quickly and evenly. Most foods
brown evenly in an aluminum skillet.
Minerals in food and water will stain
but will not harm aluminum. A
quick scour with asoap-filled wool
pad after each use keeps aluminum
cookware 1ooking shiny new. Use
saucepans with tight-fitting lids for
cooking with minimum amounts
of water.
Cast Iron: If heated slowly, most
skillets will give satisfactory results.
Enamelware: Under some e)
conditions, the enamel of some
cookware may melt. Follow cooLware
manufacturer’s recommendations
for cooking methods.
Glass: There are two types of glass
cookware-those for oven use only
and those for top-of-range cooking
(saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer’s
directions to be sure it can be used
on gas ranges.
Stainless Steel: This metal alone
has poor heating properties, and is
usually combined with copper,
aluminum or other metals for
improved heat distribution.
Combination rnetd skillets usually
work satisfactorily if they are
used with medium heat as the
manufacturer recommends.
When frying in glass or ceramic
cookware. lower the ilame eve~more.
12

Using YourOven
Automatic Ignition
The oven burner and broil
burner on your range are lighted
by electric ignition. The oven and
broiler cannot be operated in the
event of apower failure.
ToIightthe burners, turnthe
OVENTEMP knob to the desired
temperature. The burner should
ignite within 60 seconds.
CAUTION: DO NOT MAKE ANY
ATTEMPI’ TO OPERATE THE
ELEORIC IGNITION OVEN
DURING AN ELECI’RICAL
POWER FAILURE. Resumption
of electrical power when OVEN
TEMP control is in any position
other than OFF wiIl result in
automatic ignition of the oven or
broiler burner and could cause
severe burns if, at the time, you
were attempting to light the burner
with amatch.
An oven burner in use when an
electrical power failure occurs will
continue to operate normally.
Before Using YourOven
1. Look at the controls. Be sure
you understand how to set them
properly.
2. Check the inside of the oven.
Look at the shelves. Practice
removing and replacing them
while the oven is cool.
3. Read the information and tips
on the following pages.
4. Keep this book handy where you
can refer to it—especially during
the first few weeks of getting
acquainted with your oven.
Oven Temperature Control
The OVEN TEMP control is
located to the right of the
Microwave Touch Control panel.
The OVEN TEMP control
maintains the temperature you
set for normal oven operation as
well as for broiling.
Fornormal oven operation, turn
the knob to the desired temperature
which is marked in 25° increments.
It will normally take 30 to 60
seconds before the flame comes on.
After the oven reaches the selected
temperature, the oven burner cycles
—off completely, then on with a
full flame-to keep the oven
temperature controlled.
Oven Light
The light comes on automatically
when the oven door is opened. Use
the switch under the upper control
panel to turn the light on and off
when the door is closed.
Oven Shelves
The shelves are designed with
stop-locks so when placed correctly
on the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on ashelf,
pull the shelf out to the “stop”
position. PIace the cookwme on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove ashelf from the oven,
pull it out to the stop position, lift
up on front and pull out.
Shelf Positions
The oven has five shelf supports—
A(bottom), B, C, Dand E(top). Shelf
positions for cooking are su~gested
on Baking and Roasting pages.
I(continued next page)

IOven Vent
Youroven is vented through ducts
at the rear of the range (see page 7).
Do not block these ducts when
cooking in the oven—it is important
thatthe flow of hot air fi-omthe oven
and fresh air to the oven burner be
uninterrupted. Avoid touching the
vent openings or nearby surfaces
during oven or broiler operation—
they may become hot.
●Vent openings and nearby
surfaces may become hot. Do not
touch them.
●Handles of pots and pans on the
cooktop may become hot if left
too close to the vent.
●Do not leave plastic items on
the cooktop-they may meit if
left too close to the vent.
F
Automatic Oven ~mer and Clock
Clock
To set the (lock, push in the center
knob of the Minute Timer and turn
the knob in either direction to set
the digital clock numerals to the
correct time. (Afier setting the
clock, let the knob out and turn the
Minute Timer pointer to OFF.)
Oven Moisture
As your oven heats up, the
temperature change of the air
in the oven may cause water
droplets to form on the door
glass. To prevent this, open the
oven door for the first minute
of oven heat-up to let the moist
air out.
2. Set the START control. Push in
and turn the START knob to the time
you wdnt the oven to turn itself on.
(If you want it to start operating
immediately, do not set the Start
time. )
14
Minute Timer
The Minute Timer is the large dial
to the lefl of the digital clock. Use
it to time all your precise cooking
operations. The Minute Timer knob
also changes the digital clock.
To set the Minute Timer, turn the
center knob clockwise, without
pushing in, until the pointer
reaches the number of minutes
you want to time (up to 60).
At the end of the set time, a
buzzer sounds to telI you time is
up. Turn the knob, without pushing
in, until the pointer reaches OFF
and the buzzer stops.
Automatic Oven Timer
(for lower oven only)
This Timer will automatically start
and stop your lower oven for you.
Here’s what you do:
1. Make sure both your range clock
and the START dial show the correct
time of day.
3. Set the STOP control. Push in
and turn the SlOP knob to the time
youwantthe oventoturn itselfoff.
Note: There must beat least ahalf-
hour difference between the START
and Sl!OP dials for the automatic
control to work.
4. Set the OVEN SET knob to
AUlOMATIC.
5. Set the OVEN TEMP knob to the
desired oven temperature.
The oven will turn itself on
immediately or at alater START
time that you set if you set the
START control, operate at the
temperature you selected and
turn itself off at the STOP time
you have set.
After oven operation is completed,
be sure to turn the OVEN TEMP
knob to OFF and the OVEN SET
knob to the MANUAL setting
where it should be kept for normal
oven use.

Baking
1
EIowto Set YourRange
for Baking
1. Position the shelf or shelves in
theoven.
2. Close oven door. Turn OVEN
TEMP knob to desired temperature.
Preheat oven for at least 15minutes
if preheating is necessary.
3. Place food in oven on center
of shelf. Allow at least 2inches
between edge of bakeware and oven
wall or adjacent cookware.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check fmd for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating
Preheating is very important when
using temperatures below 225”F.
and when baking foods such as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking Tips
sFollow atested recipe and
measure the ingredients carefully.
If you are using apackage mix,
follow label directions.
●If moisture is noticeable on the
Iiont of the oven or on the black glass
door when first turning on the oven,
leave the oven door ajar for afew
minutes or until the oven is warm.
●Do not open the oven door during
abaking operation-heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially-only 3or 4
inches—and close it as quickly as
possible.
.Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place asmall
sheet of it, about 10by 12inches at
the most, on alower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●Oven too full; avoid overcrowding.
●Edges of crust too thin.
QIncorrect baking temperature.
Bottom crust soggy and unbaked
●Allow crust and/or filling to cool
sufficiently before filling pie shell.
●Filling may be too thin or juicy.
●Filling allowed to stand in pie shell
before Faking. (Fill pie shells and
bake immediately. )
●Ingredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in abottom crust. “Patching”
apiecrust could cause soaking.
Pie filling runs over
●Top and bottom crust not well
sealed together.
cEdges of pie crust not built up
high enough.
.Too much filling.
QCheck size of pie plate.
Pastry is tough; crust not flaky
QToo much handling.
●Fat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
15
CAKES
Cake rises higher on one side
●Batter spread unevenly in pan.
.Oven shelves not level.
●Using warped pans.
cIncorrect pan size.
Cakes cracking on top
●Oven temperature too high.
●Batter too thick, follow recipe
or exact package directions.
●Check for proper shelf position.
●Check pan size called for in recipe.
.Improper mixing of cake.
Cake falls
●Too much shortening, sugar or
liquid.
cCheck leavening agent, baking
powder or baking soda to assure
freshness. Make ahabit to note
expiration dates of packaged
ingredients.
●Cake not baked long enough or
at incorrect temperature.
.If adding oil to acake mix, make
certain the oil is the type and
amount specified.
Crust is hard
●Check temperature.
.Check shelf position.
Cake has soggy iayer or streaks
at bottom
●Undermixing ingredients.
●Shortening too soft for proper
creaming.
●Too much liquid.
COOKIES &B1SCUIR3
Iloughy center; heavy crust on
surface
●Check temperature.
●Check shelf position.
●Follow baking instructions
carefully as given in reliable recipe
or on convenience food package.
●Flat cookie sheets will give more
even baking results. Don’t overcrowd
foods on abaking sheet.
cConvenience foods used beyond
their expiration date.
Browning more noticeable on
one side
●Oven door not closed properly,
check gasket seal. .-
●Check shelf position.

1’
1Baking Guide
1. Preheating is very important
when using temperatures below
225”F.and when baking foods such
as biscuits, cookies, cakes and
other pastries. Preheatthe oven
foratleast 15minutes.
‘~ Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
2. Aluminum pans conduct heat 3. Dark or non-shiny finishes, also
quickly. For most conventional baking, glass and Pyroceram” cookware,
light, shiny finishes give best results generally absorb heat which may result
because they help prevent over-browning. in dry, crisp crusts. Reduce ovenheat
For best browningresults, werecommend 25”F. if lighter crusts are desired.
dull bottom surfaces for cake pans and Preheat cast iron for baking some
pie plates. foods for rapid browning when food
is added.
Shelf Oven Time,
Food Cookware Positions Temperatures Minutes Comments
Bread
3iscuits (%-in. thick) Shiny Cookie Sheet B, C400°-4750 15-20 Canned, refrigerated biscuits take 2to 4
minutes less time.
~offee cake Shiny Metal Pan with B, A350°-4000 20-30
satin-finish bottom
2orn bread or muffins Cast Iron or Giass Pan B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B350° 45-55
satin-finish bottom
Vfuftins Shiny Metal Muffin Pans A, B400°-4250 20-30 Decrease about 5minutes for muffin mix.
‘opovers Deep Glass or Cast Iron Cups B375° 45-60 Or bake at 450°F. for 25 minutes, then at
~uick loaf bread 350”F. for 10to 15minutes. Metal or Glass Loaf Pans B350°-3750 45-60 Dark metal or glass gives deepest
feast bread (2 loaves) Metal or Glass Loaf Pans A, B375°-4250 45-60 browning.
‘lain rolls Shiny Oblong or Muffin Pans A, B375”-425° 10-25 For thin rolls, Shelf Bmaybe used.
Sweet rolls Shiny Oblong or Muffin Pans B, A350°-3750 20-30 For thin rolls, Shelf Bmaybe used.
Cakes
(without shortening)
Angel food Aluminum Tube J% A325°-3750 30-55 TWOpiece pan is convenient.
Jelly roll Metal Jelly Roll Pan B375°-4000 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B350°-3750 20-25 Paper liners produce more moist crusts.
Fruitcakes Metal or Glass Loaf or A, B275°-3000 2-4 hrs. Use 300”F. and Shelf Bfor small or
Tube I% individual cakes.
Layer Shiny Metal Pan with B350°-3750 20-35 If baking four layers use
satin-finish bottom shelves Band D.
Layer, chocolate Shiny Metal Pm with B350°-3750 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans B350° 40-60
Cookies
Brownies Metal or Glass Pans B, C3q50-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C350°-4000 10-20 Use Shelf Cand increase temperature
25 to 50”F. for more browning.
Refrigerator Cookie Sheet B, C400°-4250 6-12
Rolled or sliced Cookie Sheet B, C375°-400” 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pans A, B, C350°-4000 30-60
Custard Glass Custard Cups or B300°-3500 30-60 Reduce temperature to 30()”F. for large
Casserole (set in pan of hot water) custard.
Puddings, rice Glass Custard Cups or B325° 50-90 Cook bread or rice pudding with custard
and custard Casserole base 80 to 90 minutes.
Pies
Frozen Foil I%n on Cookie Sheet A400°-4250 45-70 Large pies use 4000P. and increase time.
Meringue Spread to crust edges B3~5°-3500 15-25 To quickly brown meringue use 400°F. for
9to 11minutes.
one cm\- ,--
~~....,. )-SL?ln-fln]sh Metal %A, B400°-4250 45-60 Custard fillings require lower temperature,
Two crust Glass or Satin-finish Metal Pan B400°-4250 40-60 longer time.
I%stry shell Glass or Satin-finish Metal Pan B450° 13-16
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C3~5°-4000 60-90 Increase time for large amount or size.
Scalloped dishes Glass or Metal Pan A, B, C3~50-3750 30-60
souffles Glass Pan B300°-3500 30-75
16

Roasting
Roasting is cooking by dry heat. Step 2: Check weight of roast.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1. Position oven shelf at
second from bottom position (B)
for small size roast (3 to 5lbs.) and
at bottom position (A) for larger
roasts.
Roasting Guide
Pla~e meat fat-sid~-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat. Select apan as
close to the size of meat as possible.
(Broiler pan with rack is agood
pan for this. )
Step 3: Turn the OVEN TEMP
knob to desired temperature.
Check the Roasting Guide for
temperatures and approximate
cooking times.
Step 4: Most meatscontinueto
cookslightlywhilestandingafter
beingremovedfromthe oven.For
rareor mediuminternaldoneness,
youmaywishto removemeatfrom
the ovenjust beforeit isdoneif it is
to stand10to 20 minuteswhileyou
make gravy or attend to other foods.
If no standing is planned, cook
meat to suggested temperature.
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow direction; given
on packer’s label.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes pa Pound Temperature ‘F
Meat 3to 5-lbs. 6to 8-lbs.
Tender cuts; rib, high quality 325° Rare: 24-30 18-22 130°-1400
sirloin tip. rump or top round* Medium: 29.33 ZZ-25 150°-1600
Well Done: 35-45 ~g_33 170°-1850
Lamb leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-160°
Well Done: 30-35 28-33 170°-185°
Veal shoulder, leg or loin* 325° Well Done: 35-45 30-40 170°-180°
Pork loin, rib or shoulder* 325° Well Done: 35-45 30-40 1700-180°
Ham, pre-cooked 325° To Warm: 18-23 minutes per lb. (any weight) 115°-1250
Under 10 Ibs. 10 to 15-lbs.
Ham, raw 325° Well Done: 27-35 24-27 170°
*For boneless rolled roasts over 6-inches
thick, add 5to 10minutes per lb. to times
given above.
Poultry 3to 5-lbs. Over 5Ibs.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-1900
Chicken pieces 375° Well Done: 30-35 185°-1900
10 to 15-lbs. Over 15 Ibs. In thigh:
Turkey 325° Well Done: 16-22 13-19 185°-190°
.-
17

Broiling
. . e
-,
Broiling Tips
-Broiling is cooking food by direct
heat from above the food. Your
range has aconvenient compartment
below the oven for broiling. It also
has aspecially designed broiler pan
and rack that allow dripping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
●Use tongs to turn meat over- :●Steaks and chops should be at
pierced m~at loses juices. least 1inch thick for best broiling
results. Pan broil thinner ones.
Broiling Guide
MSide 2nd Side
Time, Time,
Minutes Minutes Cominents
Quantity
andlor
Food Thickness
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compartment—
A(bottom of broiler compartment),
B(middle) and C(top).
Broil
Ibsition
Bacon %-lb. (about 8
thin slices) BI3Y2 I3IArrange in single layer.
Space evenly. Up to 8patties
B9-1o 7-8 take about same time.
Ground Beef
Well Done l-lb. (4 patties)
Y2 to %-in. thick
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Both the oven and broiler
compartment doors should be
closed during broiling.
l-in;<thick
(1-l %lbs.) B
B
B
B, C
B
B
9
10
13
10
15
25
7
5-6
8-9
6-7
12-14
16-18
Steaks less than l-in. cook
through before browning.
Pan frying is recommended.
Slash fat.
1%-in. thick
(2-2 ‘/2 Ibs,)
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through
both about 2inches apart, but don’t
cut into meat. We recommend that
you trim fat to prevent excessive
smoking, leaving alayer about
l/8-inch thick.
A30-35 25-30 Reduce times about 5to 10min.
per side for cut-up chicken.
Brush each side with melted
butter. Broil with skin side down
tirst and broil with door closed.
Chicken (450°) 1whole
(2t02%-lbs.),
split lengthwise
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
24 slices
1pkg. (2)
2-split
c
c
2-3
3-5
Space evenly. Place English
muffins cut-side-up and brush
with butter if desired.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
B13-16 Do not Cut through back of shell, spread
turn open. Brush with melted butter
over. before and after half time.
Lobster tails 24
(6 to 8-02. each)
3. Pull outdrawerandposition
broilerpanin compartment.Placing
fbod closer to flame increases exterior
browning of food, but also increases
spattering and the possibility of fats
and meat juices igniting.
B, C55Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Fish l-lb. fiilets %to
%-in. thick
I
Ham slices (4509 l-in. thick
Precooked BI8 8 Increase times 5-10min. per side
for 1%-in. thick or home cured.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Note: Chicken and ham
are broiled at alower setting in
order to cook food through without
over-browning it.
B
B10
13 4-5 9-12 Slash fat.
Pork chops
Well Done 2( Y2in.)
2(l-in. thick),
about 1lb.
Lamb chops
Medium
Well Done
Medium
Well Done
2(1 inch)
about 10-12 oz.
2(1!/2inch),
about 1lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
Wieners,
similar precooked
sausages,
bratwurst
l-lb. pkg. (10) B,C 61-2 If desired, split sausages in half
lengthwise; cut into 5to6-in.
pieces.
I
(!)
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool. 18

Care and Cleaning
Proper care and cleaning are
important so your Cooking Center
will give you efficient and
satisfactory service. Follow these
directions carefully in caring for it
to help assure safe and proper
maintenance.
Before cleaning any part of your
range, DISCONNECT ELECTRIC
POWIHtTO THE RANGE at the
fuse box or circuit breaker panel,
or pull the power cord plug from
the electric outlet.
Oven Lamp
I
To replace aburned-out bulb:
1. Disconnect the venting on the
hood if necessary.
2. Pull out and unplug the cordset.
3. Movethe CookingCenter from
the wall to gain access to the back
of the appliance.
4. Remove the top screw and
loosen the bottom screw of the
lamp access panel which is located
on the upper-left corner on the back
of the Cooking Center.
5. Replace the burned-out bulb
with an appliance bulb of the same
size and wattage.
Afier replacing aburned-out bulb,
@refasten the access panel and plug
in the cordset. Push the microwave
oven ON button to make sure the
new bulb works. Then reposition the
Cooking Center against the wall and
reconnect the vent hood if necessary.
Precautions for LTse
of Metal
Use me~al only as directed in the
cookbook. Metal trays no more
than 3/4” deep may be used for TV
dinners, and the metal temperature
probe is designed for microwave
oven use. Always keep metal at least
one inch away from sides of oven.
Temperature Probe
The probe is sturdy, but handle it
carefully. Do not twist or drop it.
Clean it as soon as possible after
use. The entire probe can be
washed in warm, soapy water. You
can rub metal parts with aplastic
scouring pad if necessary. Rinse
with clean water and dry with asoft
cloth or paper towel. You can also
wash the probe in the top rack of a
dishwasher.
Cleaning—Outside
Clean the outside of your
microwave oven with soap and
damp cloth, then rinse with adamp
clo[h and dry. Wipe the window
clean with adamp cloth. Chrome is
best wiped with adamp cloth and
then with adry towel.
Cleaning—Inside
Keepyour microwave oven clean
and sweet-smelling. Opening the
oven door afew minutes after
cooking helps air out the interior.
An occasional thorough wiping
with asolution of baking soda and
water keeps the interior fresh.
Spills and spatters are easy
to remove from wails and floor.
That’s because there’s little heat
except in the food, or sometimes in
the utensil. Some spatters wipe up
with apaper towel, some may
require adamp cloth. Remove
greasy spatters with asudsy cloth,
then rinse and dry.
NEVER USE ACOMNIERCIAL
OVEN CLEANER ON ANY Pm
OF YOUR MICROWAVE OVEN.
Wipe up spatters on the window
on the inside of the door daily.
Wash window, when it’s soiled,
with aminimum of sudsy, warm
water. Rinse thoroughly and dry.
Wipe metal and plastic parts on
the inside of the door frequently.
Use adamp cloth to remove all
soil. DO NOT USE ABRASIVES,
such as cleaning powders or steel
and plastic pads. They may mar
the surface.
Glass Cooking Tray. Occasionally
it is necessary to remove the cooking
tray. To prevent breakage, do not place
tray into water just after cooking.
Wash it carefully in warm, sudsy
water or in the dishwasher. The tray
can be broken if dropped.
Remember, do not operate the oven
without the cooking tray in place.
Door Surface. When cleaning
surfaces of door and oven that
come together on closing the door,
use only mild, nonabrasive soaps
or detergents applied with asponge
or soil cloth.
-
19

care and C1eaning (continued)
.,
-Special Care of the
Continuous-Cleaning
-Oven Interior
Your range has aContinuous-
Cleaning lower oven that cleans
itself while cooking. The inside of
the oven—top, sides and back—is
finished with aspecial coating
which cannot be cleaned in the
usual manner with soap, detergents,
steel wool pads, commercial oven
cleaners, coarse abrasive pads or
coarse brushes. Use of such cleansers
and/or the use of oven sprays will
cause permanent damage.
The special coating is aporous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels:’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of ahard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven
soil to heated air, and makes it
somewhat less noticeable.
Soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures.
The special coating is not used
on oven shelves. Shelves should be
cleaned outside the oven to avoid
damage to the special coating
inside the oven.
ToClean the
Continuous-Cleaning
Oven:
1. Let range parts cool before
handling. It is recommended that
rubber gloves be worn when
cleaning range parts.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the oven at 400”F. Close
the door and turn OVEN TEMP
knob to 400”F. Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.
REMEMBERSDURINGTHE
OPERATIONOFTHE OVEN,THE
DOOR,WINDOWAND(YI’HER
RANGESURFACESWILLGETH~
ENOUGHTOCAUSEBURNS.DO ~CYI’
TOUCH.LET THERANGECOOL
BEFOREREPLACINGOVENSHELVES.
6
4. If aspillover or heavy soiling
occurs on the porous surface, as
soon as the oven has cooled, remove
as much of the soil as possible using
asmall amount of water and astiff
bristle nylon brush. Use water
sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, since they will
leave unsightly lint on the oven
finish. If water leaves awhite ring
on the finish as it dries, apply water
again and blot it with aclean
sponge, starting at the edge of the
ring and working toward the center.
Do not use soap, detergent, steel
wool pads, commercial oven cleaner,
silicone oven sprays, coarse pads
or coarse brushes on the porous
surface. These products will spot,
clog, and mar the porous surface
and reduce its abifity to work.
6
Do not scrape the porous surface ‘
with aknife or spatula—they
could permanently damage it.
The oven bottom and the inside
of the oven door have a porcelain
enamel finish. The door lifts off
and the bottom comes out for
cleaning away from the continuous-
cleaning oven.
20
... ..~