GE JHP976 Installation instructions

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Read This Use and Care Book
Take the time to read this book and learn how to
enjoy your newCookingCenter.It contains detailed
operating instructions and recommended mainte-
nance,as well as handy tips to help you gain max-
imum benefits from your Cooking Center.Onceyou
have read the book, keep it handy to answer any
questions you may have.
if youhaveany additional questions concerningthe
operation of your Cooking Center,write—including
your phonenumber–to:
ConsumerAffairs
GeneralElectric
Appliance Park
Louisville, Kentucky 40225
IF YOURECEIVEDADAMAGEDCOOKINGCENTER,
immediately contact the dealer (or builder) from
whom you purchased it. They have beeninformed
of the proper procedure to take care of such mat-
ters and can handleit for you.
W%eti you get your new range.. i , .. ,- s‘.“. ~‘-
Record Model and Serial INwnbers
Your Rangehas anameplateon which is stamped
the modelandserial numbers.Tolocate nameplate,
openovendoor andlook at top of ovenopening.
Modelandserial numbersarealso onthe Purchase
RecordCardwhich camewith your CookingCenter.
Recordthe numbers in the spacesbelow.
Please refer to both model and serial numbers in
any future corres ondenceor product service calls
tconcerning your ooking Center.
ModelNumbw
!$erliilNumber
DatePurchased
KEEPPURCHASERECEIPTWITHTHISBOOKTO -
LISHTHEWARRANTYPERIOD. m
,, “..
o, Have it installed and properly grounde,d--byaqualified installer-” “).
e. Have the installer show you the location of the rangecircuit breakeror fuse, and
,,
—. —mark it for easyreference. ,.
,’, ,
~Don’t assume that you-know how to..op6rate all partsof the range, Some:features
may work differently from those on your previousrange,
oDo take the time to read our suggestionsfor bestuse.
W~ew using ymw ntrzge. ..
+DO. NOT TOUCH HEATING ELEM-ENTS OR INTERIOR SURFACE OF OVEN.
These surfaces may be hot enough to burn even though they are dark in color.
During and after use, do not touch, or let clothing or other flammable materials
contact any heating e[ements or interior area of oven until all of these are’ ‘-
have had sufficient time to COOLOther potentially hot surfaces include t
, .cooktop and areas facing the cooktop, oven vent openings and surfaces near
the openings, crevices arotind the ovend~orand the edgesof the doorwindow.

‘. Don’t “leavechildren alone or unattended in the area where arange is hot or
in operation. They could be severely burned.
Don’t allow anyoneto climb, stand or hang on the door, drawer or top surface
of the range. They could damage the rangeand even tip it overcausingsevere
personal injury.
CNJTKNW DO NOT STORE ITEMS OF HWYRESTTO CHILDREN IN CABINETS
/@(YVE ARANGE OR ON THE BACKSPLASH OF ARANGE-’CFHLDREN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY IN-
JURED. .
Wear properappmL- loosefitting or hanging garments should never be worn
while using the appliance.
Never useyourappliance for warming or heating the room.
UseProperPanSize—T’his amliance isequirmed with oneormoresurfacpunits
of different size, Select utensils having flat bottoms large enough to coverthe
surface unit heating element. The use of undersized utensilswill exposeapor-
tion of the heating element to direct contact and mayresult in ignition of cloth-
,ng. Properrelationship of utensil to burner will also improve efficiency.
*‘Never leave surface units unattended at high heat se~tings. Boilover causes
o
e
*
e
a
6)
e
smoking and greasyspilloversthat may ignite;
Use only dry pothoklers— moist or damp potholderson hotsurfaces may result
in burnsfrom steam. Do not let potholderstouch hot heating elements. Do not
useatowel or other bulky cloth.
Glazed cooking utensils—only certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils are suitable for range-top servicewithout
breaking due to the sudden change in temperature.
To minimize burns, ignition of flammable materials, and spillage due to unin-
tentional contact with the utensil, the handle of autensil should be positioned
so that it is turned inward and does not extend overadjacent surface units.
Whenflaming foodsunderthe hood,turn the fan off. The fan, if operating, may
spreadthe flame.
Stand away from range when opening oven door to let hot air or steam escape
beforeremovingor placingfood inside.
Place oven racks in desired position while oven is cool. If racks must be han-
dled when hot, do not let potholder contact hot heating element in oven,
Pulling out shelf all the way to the shelf stop is aconvenience in lifting heavy
foods. It is also aprecaution against burns from touching hot surfaces of the
dooror ovenwalls.
Donft heat tmpemxf food containers in the oven. Pressurecould build up and
the container could burst, resulting in injury,
e
When using cooking or roasting bags in oven, follow manufacturer% directions,
esure reflector pans and vent ducts are unobstructed and in place. Their ab-
sence during cooking could damage components and wiring.
.2
. .. “

.
.,
~Don’t use aluminum foil to line reflector Pansoranywherein the OVeneXCePt
as described in-this “booklet.Improper installation could result in ashocl$ fire
hazard, ordarnagetoth,e range. .,
sKeeph~od and’greasqfilters clean according to instructionsto maintain good
venting,and to avoidgreas6fires.
*Don? immerse orsoakremiovai$esurface wits, Don’tp@ them in adishwasher.
*Do not store flammablk material~ in an oven or near the cooktop ~
~DO NOT tm wmm m:.GREASEF\RES. NEVER PICK UP AFI-AIVIM3 PAN.
Smother flaming pan on surface unit by covering pan completely with well fit-
~ting lid, cookie sheet or flat tray.
Flaming greaseoutside pan can be extinguished bytaking sodaor, if available,
amulti-purpose dry chemical or foam type extinguisher.
When cooking in the oven, flame can be smothered by completely closingdoor
and turning OVEN SET to OFF.
Alsosee frying tips, surface unit pages.
Self-CleaningOven...
~Do not clean door gasket. The door gasket is essential for agood seal. Car
should be taken not to rub, darnage,or move the gasket.
*Do not useoven cleaners. No commercial ovencleaner or oven liner protective
coating of any kind should be used in or around any part of the oven.
aClean only parts listed in this Use &Care bookiet.
~Before self-cleaning the oven, remove broiler pan and other utensils.
MicrowaveOven...
~Cooking utensils may become hot becauseof heat transferred from the heated
food. Pot holders may be needed to handle them.
Also, under some cooking operations the shelf can become too hot to touch.
THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXERT
CISED IN TOUCHING THE SHELF.
~Removewire twist-ties on paper and plastic bags before placing in microwave
oven. Twist-ties can cause heating of the bag under certain conditions, and
can cause fire.
9Wiumcmkingporkeither conventional or inthe microwave oven,follow our
{
directions exactly and always cook temeatto at least 170°.This assures
that, inthe remotepossibility that trichina maybe presentinthe meat,it will
bekilled and meatwill besafeto eat.
If you needservice...
~Read “Before You Call for Product Service’;at rear of book.
~Don;tattempt to repair or replace any part of your range unless it isspecifically
recommended in the book. AHother servicing should be referred to aqualifie
technician.
QDisconnect range at range circuit breaker or ,main fuse before performing any
service.
3

~.k$temi!s may hat kmaww
ofheat transferred fromth? heated food. This
is especially trueifplastic wrap has been
covering the top and handles of the utensl
Pot. !nokiers may be needed to handle the
u@nsiL
:4. the Well SJW can iNxxmM3too
h& to touch. Be careful touching the shelf
during and after cooking.
“Don’t heat’ fowl Ccmtmltws h
,.,.
the oven. Pressure building up can cause the
container to burst, resulting in inj~y.
-4.Khm’t defrost frozen liquids—especially
carbonated ones— in the oven, Even if the
container is opened, pressure can buiki up.
is can caus; the cofitainer to burst, result-
in injury.
:3. Don’t overcook food excessh.m!y. Food
dries out, and can even ignite in some cases.
5, Hf%odshould ever igrlife: Keep the Well
door c%HH.!. Turn Wthe power
turn timer to OFF’ or disccmmxt power cord
or shut ofl power at the fuse circuit breaker
panel.
7. Remove the Wnperature sensor fmrn the
over! when not using it i%cook with. If you
leave the sensor inside the oven without in-
serting it in food or liquid, and turn on microw-
ave energy it can create electrical arcing in
the oven, and damage oven walls.
S. Remove wire twist-ties on paper and, plas-
tic bags before p~,acing in oven, Twist-ties
.smrwtirnescause bag to heat, and may cause
fire. Foods in paper or plastic bags should
only be heated for short periods of time.
()- )z&J~~i~g~gg$(inoroutofshell]is~~~~~~”
fmfrmndedfor microwave cooking. IJressure
can build up inside egg yolk and may cause
it to burst, resulting in injury.
10. Do n~t pop in your
Wen unless in aspecial microwave popcorn
accessory or unless you use popcorn in a
package labeled. for microwave ovens. Be-
cause of the heat generated without these
rxecauiions, the container could catch fire.
11. L&2 If Y?eta!WNyas dii%wtw.!in
Metal strips as used on meat roasts are help-
Min cooking food v&en used as directed.
Metal trays may be used for TV dirmers.
However, when using metal in the microwave
oven, keep mt?tal at !WK5t1-inch away from
sides of oven.
12. ml not operate the Wferl whm.$ to
avoid $kmage to tm? oven and the danger of
fire). If by accident the oven should run empty
aminute or two, no harm is done. However,
try to avoid operating the oven empty at all
times —it saves energy and prolongs life of
the oven.
13. Foods with outer “skin” such
as potatoes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.
I.A. “~oi!able” cookingpm.mhes and tightly
closed plastic bags or plastic wrap tightly
covering containers should be slit, pricked or
vented as otherwise directed in Cookbook.
If they are not, plastic could burst during or
immediately after cooking resulting in in-
jury. Also, plastic storage containers should
he at least partially uncovered becatise they
form such atight seal.
15. Plastic Utensil$—??lastic utensils de-
signed for microwave cooking am very useful,
but should be used carefully. Even microwave
plastic may not be as tolerant of overcooking
conditions as are glass or ceramic materials
and may soften or char if subjected to short
periods of overcooking. In longer exposures
to overcooking, the food and utensils may
even ignite, for these reasons: 1)Use mi-
crowave plastics only and use them in strict
compliance with the utensil manufacturer%
recommendations. 2) Do not subject empty
utensils to microwaving. 3) Do not permit
children to use plastic utensils without eom-
p!ete supervision.
16. .!30not use your micmmve oven to dry
newspaper. If overheated, it can catch fire.
1. steam or vapor escaping from around the 2. Light reflecting around door or ollter
Cklol-. case.
4

~Your range, like many other household items, is heavyand can settle into soft fhmr coverings
Isuch as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care,
and it is recommended that you follow these simple and inexpensive instructions.
The range should be installed on a sheet of plywood (or similar material) as follows: When the
floor coveringextendsunder the range, a?4” thick piece of plywood should be installed under the
rarge. When the floor covering is terminated at the frontof the range, the area that the range will
rest on should be built up with plywood to the same level or higher than the floor covering. This
wi!I then aIlow you to move the range for cleaning or servicing.
Rules To Follow In Using Your
Microwave (hen . . . . . . . . . . . . . . . . 4
Features Of Your Microwave
Cooking Cer]ter ................. 7
Important Notice ..................5
Important Precautions For Safe Use ...5
Multi-Power Levels . . . . . . . . . ........9
Operating Instructions. . . Foods
Cooked By “TIME” ..............10
Using The Temperature Probe .....11-12
Care Of YourMicrowave Oven and
Temperature Probe ..............28
Cooking Heats-–How to Use .......,14
Cooking Utensil Tips—Materials
and Sizes .........., ......... .15
Cooking Chart and Information .. ..15-16
Home Canning Tips . . . . . . . . .......17
Safety Checklist While Frying .. .....17
Broiling, Broiling Chart ...........23-24.
Roasting, Cooking Chart. . . . . . .......22
Automatic OvenCleaning . . . . . ....25-27
Oven Vent, Duct . . . . . . . . . . . .......29
Porcelain Enamel . . . . . . . . . . .......28
Surface Units: Plug-in Feature,
Removable Chrome-Plated
Reflector Pan/Rings ...........28-29
Lamps, How To Replace . . . . . .......29
Broiler Pan, Use of Aluminum Foil .. ..30
Leveling The Range ...............30
Oven Thermostat, Adjusting ... , .. ...30
Cleaning Charts, Parts, All
Finishes . . . . . . . . . . . . . . . ....31-32
Automatic Temperature Probe .. .....28
interior and Exterior Areas of
Microwave Oven . . . . . . . . . .......28
Safety Tips . . . . . . . . . . . . . ........1-3
Energy Conservation ... ... ... ... ... .$
Before You Call For Service . . ....33-34
Model and Serial Number Location .. .34
6

MICROWAVEOVEN
DOOR tiAt4DLE-Owtm dorm’!
opwateunlessdoorIs securely
latched
DOOR t.ATCH-fWsh intoopendoor
DOOR GASKET
WINDOW—METAL SHIELD—
allowscookingtoheviewed
whilakeepingmicrowaves
confinedtooven
LtGHT
Pi.ASTiC COVER— Protects
Stirrerbiade
OVEN VENT— Removesmoisture
OVEN SHELF
kliCRO-THERhlOMETEitTM
TEMPERATURE PROBE
RECEPTACLE FOR TEMPER-
ATUitE PR08E
DIGITAL TIME CONTROL
TihlE/TEMP SWiTCH-To cookby
Time,pushleft,settimer.To cook
@Tempe~ture, pushright,set
temperaturedial.
FOOD TEMPCONTROL KNOB
POWER SELECT BUTTONS—
SelectLOW/tlEFROST, MEDor
HMH settingbeforeeachuse.
lNDiCATOR LIGHT
“START” BUTTON-PushtO
startallcookingoperations.
MODELandSEfliAL NUMBERS—io-
catedat rightsideoflowerovenframe.
OVEN SET (CLEAN) Knob
OVEN TEMP (CLEAN) Knob
OvenCyclingLight
AutomaticOven Tiffler,Ctock,
MinuteTimer
OvenTimer [CLEAN) iilial
LATCH RELEASE IBUTTON
LATCH
Self-CieaningOven CieanLight
LOCK Light
Shelf Support
Oven Frame
Door Gasket
Window
Door Liner
ilroiierPanand Rack
Oven Light Switch—Door
Storagt?Drawer
e
.
—-—— ————— —
Momm JHP97G
36 Calrod@Piug-in SurfaceUnits— 1
Chrome-platedReflectorPan/Rings
37 MasterIndicatingLightfor
SurfaceUnits
38 Controisfor SurfaceUnits b
39 FluorescentLamp Switch
40 SurfaceLight.
41 RemovableVent Ductfor Lower
Oven(under rightrearsurfaceunit)
42 itemovahiemetalplatesfor optional
7
2. Dc
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2. C(
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ix

?
TO FOLLOWWHEN USBNGYOUR RANGE
to start cooking@Jime allows,do not use
‘l?rnrr L.. &J-,. ti.~;,.- hicrh-nl, iolr
rucfn AIGUL w. UKIM WJ, 11, GL4. LA*8, ...~.a
brownings,medmm-slow frying,low —iziih
finnlrinff mnat nl~nntities.simmer—double
md special for
1. Use proper power levelmrecommendedand .----- LXIX-Ceat, fi~~~-b<ik~~g;’~ .
DO NOT OVERCOOK. smallquantities.
Z. DO not operate the oven while empty. If by
accidentthe ovenshouldrun empty aminute
or two,no harmisdone.However,try to avoid
operatingthe oven empty at all times-saves
energy and also ensuresgood long term life
of oven.
LUse cooking utensils of medium weight ahl-
minum, tight-fittingcovers, and flat bottoms
whichcompletelycover the heatedportion of
the surface unit.
2. Cookfreshvegetableswithaminimumamount
of waterin acoveredpan.
3. “Keep an eye” on foods whenbringingthem
quicklytocookingtemperaturesatHIGH heat.
When food reaches cooking temperature,re-
duce heat immediatelyto lowest setting that
will keep it cooking.
4. Use residualheat with surfacecooking when-
everpossible.For example,whencookingeggs
in the shell bring water to boil, tl!en turn to
OF.Fpositionto complete the cooking.
5, Always turn surface unit OFF before remov-
ing utensil.
7, Whenboilingwaterfor teaor coffee,heatonly
theamountneeded.It isnoteconomicalto boil
acontainerfull of waterfor only one or two
cups,
1. Preheatthe ovenonly when necessary.Most
foods will cook satisfactorilywithoutpreheat-
ing. If you find preheatingis necessary,keep
an eye on the indicatorlight,and put food in
the ovenpromptlyafter the lightgoesout.
2. Always turn oven OFF before removingfood.
3. During baking,avoid frequentdoor openings.
Keep door open as short atime as possible
whenit is opened.
4. For self-cleaningoven,be sureto wipe up ex-
cess spdlagebeforeself-cleaningoperation.
5. Cook completeovenmealsinsteadof just one
food item.Potatoes,othervegetables,andsome
desserts will cook together with amain-dish
casseroIe,meat Ioaf, chickenor roast. Choose
food: thatcookat thesametemperatureinap-
proxunatelythesametime.
&Use residualheatin ovenwheneverpossibleto
finishcookingcasseroles,ovenmeals,etc. Also
add rolls or mecooked dessertsto warm oven,
6. Usecorrect heatfor cookingtask. . .highheats usi~g residu~ heat to warm them.
ENERGYmsrs IN AUTOMATICALLYSELF-CLWNING?fOul’1OVEN
Self cleaning ovens help conserve energy since their specially designed imndationsystem
rm+s less electricity (than non self-cleaningovens) is nece~saryduring normal bakingand
roasting.In fact, eno~ghenergyISsa~edthroughoutayear’s tuneto pay f?r theaverageenergy
costs usedin automatwallyself-cleamngtheovenover the sameperiodof tune.
)
8

B
—.—.
L-..—
With your Multi-Power Microwave Oven you have the versatility to cook just
about any type offood.Use the cookbook provided with your oven to guide you.
HICiH-Boiling candy, puddings and sauces, cooking srnaHto medium-size vegetable%
pastry shells, chicken pieces, fish, hamburgers, bringing to boil soups, stews and si.m-
rnered-type meats.
Also, cooking baked-type fruits such as apples, beverages, many moist cakes and b
cookies such as brownies, appetizers and fast melting of butter.
MH3—C90king custard-type vegetable casseroles, whole head of cauliflower, omelets,
commercial~~frozen soufiies,some cookies, finish cooking fudge, bread pudding and other
dessert custards, drying homemade noodles, and roasting some meats with automatic
temperature control, including “Carefree Roasting.”
!LOVV/DEFROSl’’-Usefor most defrosting. Also dried beans and peas, pot roasting . . .
even Doached ewzs. . . are Possible at this setting. Shortbread and meringue cookies are
..-
cooked well at LOW. And softening and melting at this power level, although longer than
at higher power levels, may be preferred because the product is more evenly heated.
In defrosting frozen foods, our Home Economists noticed adefinite relation-
ship of freezer temperature to defrosting time. ‘I’hat is, foods defrosted from
freezers set at coIdest settings took longer tn thaw than foods from freezers
at middle or high settings. DEFROSTING THvIE MAY VARY ACCO13D-
H?JGTO THE FREEZER TEMPERA’I’URE AT WHICH THE FOOD WAS
STORED.
Foods kept in Frozen Food Storage Compartment at the top of-some single-
door refrigerators are at higher temperatures than most food freezers. These
foods may take less time to defrost than times given in the cook book.
9

oven. ‘%%ilejou are reading these instructions why not make acup of coffee or other
hot beverage as you learn. to use the controls? Use aplastic-coated paper cup for hot
drinks, or pottery or china cup not decorated with metal. Fill cup ~fh.d]of water and add
ateasqmon of freeze fdtiecl tmflee. I%?rncm sPQOn.
Place (or cupofcoffee)inwm Oveni~te-
rior light comes on automatically when door is
open. Closeoven door; it latches automatically.
Sehwt !%)werUWei. See recipe for suggested
power levels for foods. For your cup of coffee,
set at HIGH.
Select TliVIE/lWViP
setting. For your cup of
coffee, set switch to TIME by pushing Time/
Ternp Switch to the left. SEE SPECIAL OP-
ERATING INSTRUCTIONS PAGE 11.
%%Il?ne UmtrOl (l% to l% minutes for cof-
fee). Digital timer goes up to 59 minutes and
59 seconds. wheel at left of timer sets incre-
ments of 10 minutes; knob at right of timer
sets minutes and seconds. To set minute knob,
gasp knob and pushin. Turn to desired time
setting. Timer can be reset during cooking if
needed.
I%@ ‘*START”buttwI. IVhen oven is cooking,
interior light comes on, afan starts to operate
and an indicator light comescmto tell you oven
is operating.
@
A
timer indicator moves toward “O” only when the oven is cooking or defrosting with
microwave energy.
hen the timer reaches “0,” abell will sound to tell you that cooking is completed and
epower, the indicator light, interior light and fan are shut offautomatically.
—Remember ...if you open the door before the timer has reached “0,” cooking or defrost-
ing stops, the timer stops and oven indicator light goes out. When you close the door and
push “START” button again, cooking resumes where you left off!
10

L.— —..—. —.—. -—~
5
HANDLE
E
A. SF.
‘I’hetemperature probe is designed to help make your microwave cooking more accurate
while requiring le& attention for appropriate foods. Up to now$microwave cooking has
been done by TIME. Now you can cook many foods to apre-set TEMPERATURE,
and be assured that they areas hot as you want them to be for serving, or proper doneness.
See page 12 for many foods recommended for cooking with your automatic temperature .-
probe. Page 12 also lists foods not recommended for use with the probe. -.
.—
A=---’
0@
—
-In gerleral insert probe (sensor end) into
fi —
scentermost part of food, positioning as di-
rected in recipe. Insert the probe at least -.-—
.
—.
l-inch into the food. -.
zPlace food with probe into oven.
❑
3Insert cable end into receptacle on oven
Nwall until “seated.” --
BE SulwPROBE1sATTACHEDsE- -
—-
CURELY TO OVEN RECEPTACLE. Ii!
probe is not attached securely, buzzer will .-
/—
sound when C’Start”button is pressed, as -—
areminder to secure die end ofprobe to .—
oven receptacle.
Use clip an cable to loop cable where ap
propriate. Looping cable not only controls
length of cable but also supplies more sta- ;-- =:---
bi~ity of probe in food (helps preve~~ ------- -
probe slipping in food), CI(XW OWWJdOOF
fin’nly to insure p$’qwr ilatdlingc .. .—
.——
.-.—.. ...
(continued next page) ,’ ““ “ ‘
11 .
.

@y---
r-’--- .. —-.—-.—.——. -\
fvI!CRf3WAV~ OVEN
Set oven controls, following recipe infor-
mation in special section for f$utxnmatic
(hnperatwre cooking, located in back
pages dCook Book, which accompanies
oven.
set power level.
Set TIME/TEMP switch to TEMI?
(~tidl SW~~Ch to right) ~~d dia! fi~-
ished following recipe
information. (NOT.H: If the actual
temperature of food in oven is higher
than the temperature you dial, buz-
zer will sound when “START” but-
ton is pressed to tell you of this
condition. Check temperature on
dial to be sure it is set correctly. If
not, reset. If so, then food in oven
has already reached or exceeded de-
sired finished temperature . . . no
further heating needed!)
Push “START” button.
When preset internal temperature is
reached, oven automatically turns off,and
abuzzer sounds to tell you food is done.
Open oven door to stop IWzzer. Remove
cable end of probe from receptacle, then
remove food. and temperature probe
together.
probe giveboth temperature to set and approximate cooking time. If buzzer sounds
unusutiy early, it may be that probe has slipped out of place in cooking. (This
can happen with any food thermometer). When this happens, reposition ther-
mometer and continue cooking. TO determine actual cooking temperature of
food, turn TEMP control dial to lower temp setting until buzzer sounds.
mSETTING OVEN, MAKE SURE Is
cxmREcmY IWADE. :.
...”:-.
“WHEN BY Tma’i! ,*●if by Xnhdake switch
isset at TEMP, buzzeywill sprmd. Thiszwnimk you totiwiiih wmtrd h .
~~~~* ..

!. .
2,
3.
4.
5.
6.
7=
1,
2.
3.
4.
5.
6.
Casseroks—-150°-160” internal temperature gives best doneness on mixture of precooked
foods heated together into amain dish. Raw foods such as hamburger or other meat, vegetables
and sauces starting from “scratch” should be precooked before combining together in-toa
casserole heated to above temperature. The advantage C!the temperature probe: it MIs you
when casserole is at correct temperature for serving, without checking, peeking or guessing.
Reheating leftovers —this type of food is excellent to heat with temperature probe because
often the amwmtofleftoverfoodisnot known,therefore,time to cookis only aguess.Cook-
ing t. a~rese~@TIpemture(usually 140 to 155°)eliminates the guesswork.
Plates of Food—in general, place temperature probe in largest piece of food, then cover piate
with wax paper (or lightly with plastic wrap ). Apreset temperature of 150to 1606gives pip-
ing hot food.
Beveragesand soups-use clip on cableof probe to help stabilizeprobe in liquids.Apreset
temperature of 180°is “warmto drink,” about 170°is “steaminghot.”
Beef, l~b and hap loaves—be sure to place probe as horizontally as possible, and use clip
to stabdrze probe mmeat mixture.
For bestresuRs,consultmeat loafrecipe?pages in AutomaticTemperature CookingSection
of cookbookand do not exceed.total we]ghtof meat. Agoodrule of thumb ti followin p
paring meat loaf mixtures is tQuse 1cup liquid (milk, water or juice such as tomato)
1% tOt..aIpounds ground meat.
Roasts-carefreemicrowavemany roasts.Veryspecificinstructionsare includedin Cookbook.
Dips—hot dips are apopular appetizer. An internal temperature of 90-130° (depending on
the ingredients) is just right to serve guests.
Stewing, simmering and candy making-this type of cooking involves bringing food to aboil- —. -. .
ing or simmering temperature and holding it at that temperature for along period of time. —.-.—
We recommend LOW POWER and TIME settings on your microwave oven for most stew-
ing. See specific recipe suggestions pages in special MEDIUM and LOW l?OWEFt COOK- .- —-—
ING section of Cook Book for stewing. See Candy chapter of Microwave Oven Cook Book —
for candy making.
Delicate butter icings, ice cream, frozen whipped topping, etc.—these soften rapidly at warm
temperatures. Lowest setting on temperature probe is 90°.
“Manyfoods in the frozen state-because temperature probe should not be forced into rock-
hard foods, it could break, However, after defrostin~, many convenience foods maybe heated
with the probe to the precise ternperatu.re for serving.
Individual foods cooked.in batches-in cooking with microwave energy, differences from one
food to another, even of the same type of food tin result in different’ cooking times of foods
in the same batch. Avariation in size (such as in cup cakes, sandwiches, etc. )or moisture con-
tent (such as in potatoes and other vegetables) can cause variation in cooking speed. Tem-
perature probe in one food in abatch might not correctly indicate internal temperature of all
foods cooked.together.
Starchy vegetables—-
potatoes which cook to steamy hot temperatures tend to stick to te
perature probe due to starchy nature of interior. (Clean immediately with soapy cloth,
rub ]ightly with plastic scouring ball, if necessary. )
Batters and doughs which are baked. This type of food should be observed when cook-
ing t. best judge when done. JMSO, periodic turning of the dish is usually required on these
delicate food types.
13

Your surface units and controls m-edesigned to give you an infinite choice of heat settings for
cooking on top of the range. Adiagram above each control knob shows the corresponding unit
which that knob controls.
.
~w---- //
Control knob must be pushed into set only from OFF position. When control is in any position
other than OFF, it imay be rotated without pushing in; when rotated to OFF, control knob
pops out.
At HI position, there is aslight niche so control “clicks” into the ~ ~
highest setting; the lowest setting is between OFF and WM or OFF I
and LOW. (See diagram). Aslight turn of the control adjusts the heat
o
#%...
up or down, depending on your needs. in aquiet kitchen, you may hear
slight “popping 7’So{llldsCluring cooking, irdiating heat settings are
being maintained.
l-!!— Quick startforcooking; bring water to boil.
;~~~&$~.-Fast fry, pan broil; maintain fast boil on large amount of food.
pJqg~x— %utk and brown; rf~ainb.in sbw boil cm large amount of food.
-2?~y-J@j_
~p:+ COokafter starting at EU; cook with little water in covered pan.
1=.-.:2::-----,.-
.,.,,,.
‘~\:1
“-’+;;,>’p$;~—Steam ~ice,Cel’eal;maintain serving temperature Of ~OSt foods.
NOTE: 1. At “HI, MED HI never leave food unattended. B3ilovers cause smoking;

,. -.-.>~.*.. ‘—.— ?,
“’g$’;’”r———————— b...”.— #
.. .,: .- ,={-::L:%Y.,7 ~vd Ho-f’ L2i%$l $:’
#J%== &.m— ~=. ~,%.~
~j~ell~~]~s]lo~~~&flat Ori b~~~~~~~~s!l~~~]~JTMtChSiZeOfSWfaUX-u.IIit(large pans on krge
units, small pans on small tits).
Aluminum uterwils of medium weight are reeormnended for surface cooking because they
heat evenly and quickly. Skillets do agoodjob of browning foods and. ~xmcepans (with tight
fitting lids) are ideal for nutritious cooking with little water. Use regular, and non-stick type
finishes. Follow directions given in the Surface Cooking Chart on the following pages. Rec-
ommended akninum utensils were used in testing food for this chart.
Use heat setting no higher than medium or follow manufacturer’s directions when, using
utensils made of the following materials: cast iron, glass ceramic (pyroceram), and stainless
stxd. Also, some types of enamelware which under certain conditions could me].tand fuse to
surface unit when higher heats are used. Manufacturers of glass cooking utensils also recom-
mend heats no higher than MED and using awire grid Mw-een utensil and electric surface
unit. (Main grid when utensil is purchased, or at Housewares Section of most clepartme
stores.
IT LsMOST mmmTAN’T mm GOOD HEAT’CxH?mucmcmlTHAT urENsILs
WITH YLAT 13CEPTOMSBE USED.Special. cooking equipment without flat bottoms,
such as the oriental wok, am not recommended. Life of surface unit can be shortened and
range top can be damaged due to high temperatures required in this type cooking.
Ccrnmeal
Grits
Oatmeal
Rice, etc.
rwT?x
EGGS
Cooked in shell
Fried “Sunny Side
up
Poached
Scrambled
HI—Bring water to boil. Before
adding cereal, switch to
HI —Cover eggs with cool
water. Ccwer pan and bring to
steaming point switch to
tIAED—Melt butter. Add eggs
and cover skillet; or do not
cover but baste with fat,
HI—Quickly bring water to
steaming point. Switch to
HI —To heat butter until light
golden color. Switch to
-..-—..—.—....—....
LOWor WM, then stir in
cereal. Finish according to
package directions.
LOW, tomaintain geutle but
steady perk
LOWor WM. Cook 3-4 min.
for soft eggs, about 15 min.
for hard-cooked.
Continue cooking until white
is “just set”, about 3.5
more minutes,
MED or LOW, Carefully add
eggs. Cooh uncovered about
5minutes for medium
doneness.
fvlEDor LOW, Add egg mixture
cook stirring to @sired
doneness, f?emovs from heat,
1. Cereals bubble and
expand when cooking.
Use large enough pan
to prevent boilover.
2. For steamed rice, switch
to Wf?f;cover and cook
25 minutes.
PmelatO8-10minutes for
8cups, less for fewer
N.!ps.
Begin timing when first
wisps of free steam
come from cover.
Variation: Start heating
fat at Hi; when melted,
switch to LOW, add eggs.
When bottoms are just set
turn eggs “over easy” to
cook other side.
Eggs are easy to handlu in
wide shallow skillet or pan,
Remove with slotted spoon
or pancake turner to 7’==+%7%
drain. 5+,:%%7:-;
E~gscontinuetoset ~gf~~
slightly after removing
from heat,
t..,’

WWwfw cow
.
Green Pepper,
Mushrooms, etc.
MEL?!NG
Chocolate Squares,
Chocolate,
Butterscotch Bits,
Butter, etc.
mm
Macaroni
Noodles
Spaghetti, etc,
<
WM—Put in small saucepan on
small surface unit, Cover for
semi-sweet chocolate or
butterscotch pieces.
MEW—-TOtwrtsMiiIX8.10
minutes, Grease lightly.
HI —To bring salted water to
boil in covered utensil, Add
pasta slowly so boiling doesn’t
stop. Switch to
i+!– To l.xin~ to pressure,
When first “jlggio” Lsheard,
swiich to
}{1--To melt fat, Switch to
Allow about 10-15 min. to
melt through. Stir to smooth.
Wok fxmcakes 2-2min. finch
skie. (Al!ow .Nght!y longer
for thickhatter,)
HI or MED lil-Cook un-
covered until tender.
MEM HI or MED. Bf@n timing
frlmi as soon 3$ “jiggles”
begin regclariy again,
MED, add food. Cook to
deswed doneness.
MED or LOW.to cook 10-30
minute%, untii just tender.
1.) If desired, melt butter,
unsweetened chocolate
squares about 5.10 rain. at
LOW, watching carefully.
2.) Long, slow melting of
chocoiate and trutter gives
best results.
1.) Heat should be high
enough so that water stays
at roiiing boii throughout
cooking. 2,) Use large
enough pan to avoid
boilover.
1) Use NED iii for finishing
f’130dSWhich cookin $ilort
times [about 10 rnin, or
less). 2) Time carefttl!y to
avoid over-ccoking.
NOTE: !!lome pressure
cooker rrtamifat%rrers
recommend jlggllng of
control at rata r3f 2-2 m-’
min.
Two—3 jiggles is arr
approximate+ nbtnbar; you
may find afew mor% or
[0ss satisfactory.
Turn meat or stir
vegetables occaskmaiiy
to cook and brown evenly.

*$=-aJyj. -r--l .--%l
~-.
~9 #@(g:~$~’”g
~j)[j~
-,r?,.:’+,fl,:t fi, q,$yj j-”
ki-.-j?f~,jy’&’j,6) {7”/“’)’l$/.#
(%J?“k& (3,,$2
j“g?~,(j4rJ;&g’g <’53 J
Carming should be Ck9rleCm range toponly. Do Nul” CAN IN OVEN OR IN
~;7~-pJo
In ~~r~ace cooking of foods other than canning, the use of ‘largediameter utensils (extending
more than l-inch beyond edge of cooking area) is not recommended. However, when canning
w;th wakw-bath or pressure canner, large-diameter utensils maybe used, This -istwcouse boiling
water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding
iwlting unit.
fi~~$~~~R, ~~ ~~T USE LARGE ~~Al~E~ER ~A~~ERS OR ~~~3ER ~J/%~~~ ~~~?/ii-
~~~~ ~~~~$j~~f$ ~()~ J3~~~~~T~ (_jR ~~~~~(’J ~~~~$ ~~~+~~ ~~~~~ w~~~~$ ~~s~
syrup or sauce rnixtures-ancl ail types of frying— cook at temperatures much higher than
boiling water. Such temperatures could eventually harm cooktop surfaces surrounding heat-
ing ~fits. I!TiJ
1.Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest set-
ting to maintain boil (saves energy and best uses surface unit}. ..*
P&
2. Be sure canner fits over center dsurface unit. If your model range does not allow canner to #$#&&”-
be centered on surface unit, use smaller diameter containers for good canning results.
3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight
indentation fits snugly over surface unit. C2mners with flanged or rippled bottoms (often found
in enamelware) are not recommended.
D
RiGHT” WRONG
4. When canning, use recipes from reputable sources. Reliable recipes are available from the
manufacturer of your canner, manufacturers of glass jars for canning, such as Ball and Kerr;
and, the United States Department of Agriculture Extension Service.
5. Remember, in following the recipes, canning is aprocess that generatxxi large arnolunts of
steam. Be careful while canning to prevent burns from steam or heat.
NOTE: .Ifyour range is being operated on low power (voltage), canning may ~~e ~onge~~ha~
expected, even though directions have been carefully followed. The process may be unproved
by: 1) Using apressure canner, and 2) For faster heating of large water quantities, begin with
HOT tap water.
@Use minimum amount of fat for effective shallow or deep-fat frying. Filling the pan
MI of fat can cause spillovers when food is added.
&’ Keep an eye on foods which fry at high or medium high heats.
-too
4’ ,. .. -
1’?

.,=b-.f--=.,,--,,.-,-.- —-----”-=== —
---=---.-_.,.... -.-. -.,.* .,-.... r=..... -m4.--.A---.r.--..-. =.-----~=-
.7
-,..~ .-.,%‘J<
CLEAN
.=’@&Dm..
TO SET THE CLOCK, push.in the centei-knob
of the Minute Timer and turn Knob in either
direction to set the Digital ~lock numerals to
thecorrect time.
(After settingthe clock, let the knobout, and
turnthe Minute Timer pointer to OFF.)
center knobclockwise,withoutpushingin, until
]>oiriierreachesnumberof minutesYOUwish to
At the end of the set time abuzzer sounds to
tell YOMtime is up. TO TURN OFF EIUZZER
turn center Knob, without pushing in, until
pointer reachesOFF.
The automatic oven controls are designed for
the homemakerwho can’t be tied down to being
in the kitchen or at home at specific times to
turn an oven on or oR. These controls can be
preset to start and stop your oven for you. Or,
if you prefer to start the food yourself,they will
take over the job of turning the oven off.
18
;

?’0 SC>; the cu[oma!ic own timer, U.SCthe t,wc>
dials 12ext to the dock, marked START and
>’l’O1>. Each c%} is mwkecl off in 15 minuf,e
:egmenfs mcl numberedby the hour.The pcint-
erson thesedialsran be mewedonly whenknob
is pushed in. (When the pointers are turned
~-ouczanhear a“ratchety” So-und.)If pointer
can he turned it meansknob has been pushed
in and pointer hasbeenset. To be certainknob
is in out. position, turnknobso pointerisat time
showingon the clock. Knob will pop out and
cammt then be turned. (Note: Before you set
thesedials,be surethehandsof the rangeclock
showthecorrect,timeof day.)
A. TO SET THE AUTO MA.z’lc OVEN
TIMER So IT WILL SWITCH THE OVEN
HEAT ON AND ON? AUTOMATICALLY,
AT A. LATER TIME THAN SHOWS OAT
TH13 RANGE CLOCK, DO AS FOLLOWS:
1. Set START time. Push in knob on START
dial and turn pointer to time you wantoven to
turnon. The illustrationshowsSTART pointer
at 3:30.
2. Set STOP time.IJushin knob on STOP dial
and turn pointer to time you want oven to turn
off. The illustration show’sthe STOP time at
6:00.
Automatic Timer works only if STOP time is
set for alater time than shows on range clock
and on START dia;.
3. a. Turn OVEN SE’I”Fto TIME BAKE.
b. Turn OVEN TEMP* to proper tempera-
ture for food to be cooked. Place food in oven,
close the door and automaticallythe oven will
be turnedon and ofl at the timesyou haveset.
C. When food is removedfrom oventurnOVEN
SET to OFF.
*OVEN INDICATOR LIGHTS at ‘TIME
BAKE settingwork differentlythanthey do at
BAKE setting.Do not be concerned if no light
appears. Carefully recheck the steps given
above. If all operationsare done as explained,
oven will operate as it should.
to automatic cooking. You can cook one food,
or severalfoods togetheras longas they require
the same temperatureand time.However foods
of ahighlyperishablenature,suchasmilk,eggs,
fish,stufings, poultry, and pork, shouldnot be
cooked automatically unless standing time in
the oven is not more than 2hours before and
about 2hours after cooking of these foods. In
all cases,no matterwhatthenatureof the food,
unless cooking is to start immediately,foods
should be thoroughlychiiled in the refrigerator
before placing in the oven.
Surfacelampswitchlocationis underrightside
of control panel.Lamp may be lightedby press-
ingthelampswitchbutton.Be sureto hoMbut-
ton depresseduntil lightcomes on.
.,

lbuz oven is designed to giveyou top zestdtsin
baking, roasting, and broiling when used as
recommended.
1. Look at the controls. Be sure you understand
how to set them properly. Read over the direc-
tions for the Automatic Oven Timer so you un-
derstandits use with the controls.
2. check oven interior.Look at the shelves.Take
~?~~~$=;practice run at removing and replacing them
in
‘=~:oper~y, t. givesure sturdy support.
3. Read over informationand tips that follow.
4. Keep this book handy s-oyou can refer to it,
weeks of getting ac-
The controls for the oven(s) are marked OVEN
SET and OVEN ‘TEMP. IOVENSET has set-
tings for BAKE, TIME BAKE, BROIL,
~LEA15J,and OFF. When you turu the knob to
the desired setting,the proper heating units are
thenactivatedfor that operation.
9VEN TEMP rnai~tainsthe temperature you
set from WARM (150°) to BROIL (550°) and
also at ~LEAN (880°). Alight near this control
glows until oven reaches the selected tempera-
ture, then goes off and on with the oven unit(s)
during cooking. I?RE-HEATING the oven, even
to high temperature settings, is speedy—rarely
more than about 10 minutes. Preheat the oven
only whennecessary. Most foods will cook satis-
factorily withoutpreheating.If you find preheat-
ing is necessary, keep an eye on the indicator
light and put food in the oven promptly after
light goes out.
norrnaicooking, line up the d&ired temperature
(marked mtl-w outer edge of the control knob)
withthe index marker locatecl immediatelyabove
#
For ~IJZAN, rotatethe knobto theright (clock-
wise) until the blue pointer is pointing up, to-
ward the index marker. When this location is
reached, the cohtrol should snap into fina?.
position.
The shelve(s) are designed with stop-locks so
that whenplaced correctly on the shelf supports,
(a) will stop before coming completely from the
oven, (b) will not tiltwhen removingfood nor
when placing food on them.
TO REMOVE shelve(s) from the oven, when
cool, lift up rear of shelf, pull forwardwith stop-
Iocksalong top of shelf supports.
TO REPLACE shelve(s) in oven, insert shelf
with stop-locks resting on shelf supports. Push
shelf toward rear of oven; it will fall into place.
When shelf is in proper position, stop-locks on
shelf wiHrun under shelf support when shelf is
pulled forward.
The light comes on automaticallywhen the door
is opened.Useswitchonwindowdoorto turnlight
on and off when door is closed.
20
*“