GE JHP63V User manual

Howtogetthebestfrom
..
Energy-savingtips p5
p6
Surfacetooting p7
Ovencoo!dng p13
Howtouse the
self-cleaninglowerovenp24
Questions?
UsetheProblemSolver p31
YourDirectLinetoQneml Electric
TheGEhwer Centef$00.626.2000
UseandCareof
model
JHP63v

i;eklrelJsiRgYolirl?dng~, . , . .- ,~
safetyInstructions.........i3,4
F
~~~~ygy.~avingTips . . . . . . . . . “.5
Feature’sofYoi3rRange . . . . . ...6
Surfdcecooking . .. .. .....+. .~
The3-in-Iunit...............$
HowtoGriddle..............~
HO~l~C~fl~i~~Ti~S . . . . . . ..$..9
SurfaceCookitigGuide. ....10. 11
AutomaticTimeraridClock. ...12
UsingYourOven. ...-........13
BakiHg. . .. ... . .. .. .. ....i. l4
BakingGuide.... . .. ..+.....~~
Roasting................”...~~
MeatThermometer
. . . . ...9..17
RoastingGuide...~~ . . . . . . . ..~~
Broiling . . . . . . . . . . . . . . ..+ b.~9
Broilingwith
MeatThermometer ........20
B~oilingGuide . . . . . . . . . . . . . ..2l
Rotisserie.. . . . . . . . . .-. . . . ...22
RotisserieTimeand
TemperatureGuide. ........23
OperatingtheSelf-Cleaning
LowerOven ...........24.25
CareandCleaning ...”l..,.26,-9
RemovableOvenDoor . . . . . ...27
CleaningGuide--. . . . .-. . ...28.29
If}fiu NeedService.“.........29
ExhaustSystem.............~~
TheProblemSolver. . . . . . . ...31
W~arranty. . . . . . . . . .. BackCover
Itisintendedtohelpyouoperateand
maintainyournewrangeproperly.
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GeneralElectricCompany
AppliancePark
Louisville,KY40225
writedownthemodeI
andserialnumbers.
You’llfindthemonalabellocated
onthefrontoftherangebehindthe
ovendoor.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
Model Number
Serial Number
Usethesenumbersinany
correspondenceorservicecalls
concerningyourrange.
Immediately contactthedealer(or
;._.
builder)thatsoldyoutherange.
save time a~ld money.
Before you request .—
service.e*..
-.
ChecktheProblemSolveron .-
page31.Itlistsminorcausesof
operatingproblemsthatyoucan
correctyourself.
.—
2

b;lsic?ilfet}lprec:iutiollsshouldbe
;Qilt>iveti,iniit]dillgthefollowing:
st~scthisapplianceonlyforits
intendeduseasdescribedinthis
manual,
@Besureyourapplianceis
properlyinstalledandgrounded
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
@Don’tattempttorepairor
replaceanypartofyourrange
unlessitisspecifically
recommendedinthisbook.All
otherservicingshouldbereferred
toaqualifiedtechnician.
QBeforeperforminganyservice,
DISCONNE~THERANGE
WERSUPPLYATTHE
USEHOLDDISTNBUTION
awearproperclothing.Loose
fittingorhanginggarmentsshould
neverbewornwhileusingthe
appliance,Flammablematerial
couldbeignitedifbroughtin
contactwithhotheatingelements
andmaycausesevereburns,
euse onlydrypotholders—
Moistordamppotholdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
@Neveruseyourappliancefor
Warmingor heatingtheroom,
eStorigeinor onappliaMce—
Flammablematerialsshouldnot
bestoredinanovenornear
surfaceunits.
eKeephoodandgreasefilten
cleantomaintaingoodventing
andtoavoidgreasefires.
@DonotletCookinggrease
or otherflammablematerials
accumulateintherangeor
near it.
@Donotusewaterongrease
fir~s.Neverpickup aframing
pan. smotherflamingpauon
Rem@mber:
The insidesurface _- --:
oftheovenmaybehotwhenthe -.

surfaceCookixkgU12%S:
@
useProperPansize—”This
applianceisequippedwithoneor
moresurfaceunitsofdifferent
size.SeIectutensilshavingflat
bottomslargeenough.tocoverthe
surfaceunitheatingelement.The
useofundersizedutensilswill
exposeaportionoftheheating
elementtodirectcontactandmay
resultinignitionofclothing.
Properrelationshipofutensilto
burnerwillalsoimproveefficiency.
@Neverleavesurfaceud~
mattendedat tigh hat setiings,
Boilovercausessmokingand
greasyspilloversthatmaycatch
onfire.
~Besuredrippansandventducts
arenotcoveredandareinplace.
Theirabsenceduringcooking
coulddamagerangepartsand
wiring.
@~~~y~~~~~]~~~~~~f~~~~~
linedrip pansoranywhereinthe
ovenexceptasdescribedinthis
book.Misusecouldresultina
shock,firehazard,ordamageto
therange.
@Onlycertaintypesofglass,
glass/cetic, cetic, -en-,
orotherglazedcontainersare
suitableforrange-topservice;
othersmaybreakbecauseofthe
suddenchangeintemperature.
(SeeSectionon“Surface
Cooking”forsuggestions.)
@Tonlinimizeburns, ignitionof
flammablematerials,and
spillage;thehandleofacontainer
shouldbepositionedsothatitis
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
eDan9timlllerseor soak
removablesurfaceunits.Don9t
puttheminadislR$Yashere
@.Aiwaysturnsurfaceunitto
ofiFbefore
removingutensil,
~Keepa~~eyeonfoodsbeing
friedatHIGHorMEDIU?ti
HIGHheats.
@Toavoidthepossibilityofa
bwn orelwtricshQck9alwaysbe
Cerhinthat thecoRtroIsforall
surfaceUtik areat Om psition
andallCoilsare coolbefore
attenlptingtoremovetheunit.
@~hen flamingfoodsunder
thehood,twn thefanoff.The
fan9if operating,mayspread
theflame.
@Foodsfor fryingShouldbe?dS
dryaspossible.Frostonfrozen
foodsormoistureonfreshfoods
cancausehotfattobubbleupand
oversidesofpan. :-..
—
@Uselittlefatforeffective
shallowordeep-fatfrying.Filling
thepantoofi~ offit cancause
spilloverswhenfoodisadded.
eIfacombinationofoi]sorfats
WMbeusedinfrying,stirtogether
beforeheating,orasfatsmelt
slowly.
@Alwaysheatfat slowly,and
watchasitheats.
*Usedeepfatthermometer
wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.
—
..
SAVETHESE
msTRucTIoNs
i

Therangeshouldbeinstalledon
asheetofplywood(orsimilar
material)asfollows:l~henthe
J~QoY’Co$’eringendsat thefront of
flzera~~ge,theareathattherange
wilirestonshouldbebuiltupwith
plywoodtothesamelevelorhigher
tian thefloorcovering.Thiswill
allowtherangetobemovedfor
cleaningor servicing.
Iing the
Range
Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoLlcanleveltherangeon
an unevenfloorwiththeuseof
2nutdriver.
Toremove drawer, pulildrawer
outal! the wayy ti~t up the front
andtakeit out.‘roreplace
drawer,insertglidesatbackof
drawerbeyondstoponrangeglides.
Liftdrawerif necessarytoinsert
easily.Letfrontofdrawerdown,
~henpushintoclose.
surfacecooking
@Use cookwareofmediumweight
aluminum,withtight-fittingcovers
andflatbottomswhichcompletely
coveytheheatedportionofthe
surfaceunit.
*Cookfreshvegetableswitha
minimumamountofwaterina
coveredpan.
~Watchfoodswhenbringingthem
quicklytocookingtemperaturesat
HIGHheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelytolowestsettingthat
willkeepit cooking,
~Useresidualheatwithsurface
cookingwheneverpossible.For
example,whencookingeggsinthe
shell,bringwatertoboil,thenturn
toOFFposition-tocompletethe
cooking.
@Usecorrectheatforcookingtask:
HIGH—tos~rt coobg (iftirne
allows,donotuseHIGHheatto
st2rt).!.
MEDIUMHI—quickbrowning.
MEDIUM—slowfrying.
LOW—finishcookingmost
quantities,simmer—doubleboiler
hwt, andspecialforsm~ quantities.-
@Whenboilingwaterforteaor
coffee,heatody theamount
needed.Itisnoteconomicaltoboil -
acontainerfullofwaterforoneor
twocups.
..
.-
-.
5
.....
~Preheatovenon~ywhen
necessary.Mostfoodswilicook
satisfactorilywithoutpreheating.If
youfindpreheatingisnecessary,
watchtheindicatorlight,andput
foodintheovenpromptlyaftezthe
lightgoesout.
@AlwaysturnovenOFFbefore
removingfood.
@Duringbaking,avoidfrequent
dooropenings.Keepdooropenas
shortatimeaspossiblewhenitis
opened.
@Cookcompleteovenmeals
insteadofjust onefooditem. ,
Potatoes,othervegetables,.and
somedessertswillcooktogether
withamain-dishcasserole,meat
loaf,chickenorroast.Choose
foodsthatcookatthesame
temperatureandinapproximately
thesametime. ~
.-
,.
~Useresidualheatintheoven
wheneverpossibletofinish
cookingcasseroles,ovenmeals,
etc.Alsoaddrollsor.precooked
dessertsto‘warmoven,using
residualheattowarmthem.

FeaturesoflburRange
FeatureIndex see
mge
2ModelandSerialNumbers
SurfaceUnitControls
“ON” IndicatorLightforSurface
Units
OvenSetControls
OvenTempControls
OvenCyclingLight
AutomaticOvenTimer,Clock
andMinuteTimer
DoorLatch
BroilerPanand~ck
(Donotcleanin Self-Cleaning
oven.)
DoorLockedLight
OvenCleaningLight
3-in-1Tilt-Lock8“SurfaceUnit
(Tiltsupforcleaningunderunit.)
Plug-inCalrod@SurfaceUnits
(1-8’;2-6”units.Mayberemoved
forcleaningunderunits.)
‘chrome-PlatedTrimRingsand
PorcelainDrip Pans
OvenVentDuct
(Locatedunder rightrear surface
unit.)
InteriorOvenLight
(Comesonautomaticallywhen
doorisopened.)
OvenLightSwitch
BroilUnit
BakeUnit
(Maybeliftedgentlyforwiping
ovenfloor.)
OvenShelves
OvenShelfSupports
(LettersA,B,CandDonpage13
indicatecookingpositionsfor
shelvesasrecommendedon
cookingguides.)
RotisserieReceptacle(upperoven)
—
MeatThermometerReceptacle
(loweroven)
StorageDrawer
CooktopLamp
7
7
14
14
13
12
24 I
819
9
24
24
8
26
26
26
27
16
ii
,_ ..- ———— ———
13
19
28 ModelmP63V
13
20
22,24
-—
—
23
z29
27
6.

—
Yoursurfaceunitsandcontrolsare
desigi]edtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFFandHIGHpositions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGHmarksthehighestsetting;
thelowestsettingisbetweenthe
wordsLOWandOFF.Inaquiet
kitchenyoumayhearslight
“clicking”soundsduringcooking,
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatstohighersettings
alwaysshowaquickerchangethan
switchingtolowersettings.
Howtosetthecontrols
—.
step 1
Graspcontrolknobandpushin. . .
Step2
cookingGuide
Quickstartforcooking;
bringwatertoboil.
MED
HI
MED
WM
Fastfry,panbroil;maintain =
fastboilonlargeamountof ‘@-
food. -
Sauteandbrown;maintain
slowboilonlargeamount
offood.
CookafierstartingatHIGH;
cookwithlittlewaterin
coveredpan.
Steamrice,cereal;maintain
servingtemperatureofmost
foods.
N~E:
1. AtHIGH,MEDHI,neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWARM,LOW,melt
chocolate,butteronsmallunit.
Turneitherclockwiseorcounter-
clockwisetodesiredheatsetting.
Controlmustbepushedintoset
onlyfromOFFposition.When
controiisinanypositionother
thanOFF,itmayberotated
withoutpushingin.
BesureyouturncontroltoOFF
whenyoufinishcooking.An
indicatorlightwi~lglowwhenANY
heatonanysurfaceunitison.
7
—
.—

3“in”lsurfaceunit
The3-in-lTfit-Locksufice heating
unitofferstheconvenienceofthree.
unitsinone.Theunitmaybeused
asa4-inch,6-inchor 8-inchunit,
toaccommodatedifferentsizesof
utensils.
Pushinasizeselectorswitch,next
tothesurfaceunitcontrols:the$:
6“or4“button.Thenturnsurface
unitcontroltodesiredheatsetting.
Matchunitsizeselectiontosizeof
utensil,asspecifiedinthefollowing.
L
L~GE–8-inch unit.Pushin 8“
buttonwhenusinglargeutensils
thatcompletelycovertheunit
(3-quartto6-quartsaucepansor 8
to 10-inchskillet).Selectdesired
heatsetting.
~Dm—6-inch unit.Pushin
6“buttonwhenusingmedium-
sizedcookingutensilsthatdonot
completelycovertheunit(2to
2%-quartsaucepansor 6to7-inch
skillets).Selectdesiredheatsetting.
S~LL—4-inch unit.Pushin4“
buttonwhenusingsmallcooking
utensilsabout4inchesindiameter
(asal-quartsaucepan).Select
desiredheatsetting.
HowtoUseYourGriddleonthe3-in-=1Utit
YourGEGriddlehasan easy-clean, designedforeasypositioning;it
non-stickcookingsurface.Avoid mustbecorrectlyplacedtowork
usingutensilswithsharporrough properly.
pointsor edges.Donotcutfoods
onthegriddle.Ifpreferred,foods
maybecookedwithoutgreasing
griddle.Useasfollows:
1. Placegriddleon3-in-1Unit;
2. Pushinsurfaceunitselector
buttonmarkedGNDDLE.
3. Turnsurfacecontrolknobto
desiredheatsetting.
moveitb~ckandforthuntilitfalls 4. Whencookingis finished,turn
intoplaceoverunit.Thegriddleis surfacecontrolknobtoOFF.
8
mpsforBestResul@
~Useflat-bottomed,medium-
weightaluminumutensils,in
relationto sizeofunitinuse.Use
tight-fittinglidswithfoodswhich
requireacover;looselidsorno
coverlengthencookingtime.
Warped,concaveor convex-
bottomedpmsarenotr~ommended.
~UseMINUTETIMERtotime
~AL cooking.Includetime
usuallyrequiredtobringfoodto
boil,switchingheats,etc.Donot
judgecookingtimebyvisible
steamingonly.Foodwillcookin
coveredutensilseventhoughno
steammaybeapparentduringthe
cookingprocess.
—_
—
5. Letgriddlecoolon range,or
protec~handswithheavy,dry
potholdersbeforehandling.To
clean,seechartsin CareSection.
Toavoidmarringnon-stickfinish,
storegriddleupright,or storeflat,
butwithnootherpansor utensils
ontopofthegriddle.
—
—
—..
.-
--
.-

A. Yes,butonlyuseutensils
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecannerisflat-bottomedand
fitsoverthecenterofyourCalrod@
Llnit.Sincecanninggenerateslarge
amountsofsteam,becarefulto
al,oidburilsfrox~steamor heat.
Canningshou~donlybedoneon
surfaceunits.
Q. Can 1covermydrippanswith
foil?
A. No.Cleanasrecommendedin
CleaningGuide.
—
—
Q. CanIusespecialcooking
equipment,likeanorientalwok,
onanysurfaceunits?
A. Utensilswithoutflatsurfaces
arenotrecommended.Thelifeof
yoursurfaceunitcanbeshortened
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
Q. WhyamInotgettingtheheat
Ineedfrommyunitseventhough
Ihavetheknobsontheright
setting?
A. Afierturningsurfaceunitoff
andmakingsureitiscool,checkto
makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.
Q.WhydomyutensilstiltwhenI
piacethemonthesurfaceunit?
A. Becausethesurfaceunitis
notflat.Makesurethatthe“feet”
onyourCalrod”unitsaresitting
tightlyintherangetopindentation
andthereflectorringisflatonthe
rangesurface.
Q. Whyistheporcelainfinishon
mycontainerscomingoff?
A. IfyousetyourCalrod@unit
higherthanrequiredforthe
containermaterial,andleaveit,the
finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
food,maydamagethefinish.
cantingTips
Canningshouldbedoneon
cooktop-on~y.
In surfacecookingoffoodsother
thancanning,theuseoflarge-
diameterutensils(extendingmore
thanl-inchbeyondedgeoftrimring)
isnotrecommended.However,
whencanningwithwater-bathor
pressurecanner,large-diameter
utensilsmaybeused.Thisis
becauseboilingwatertemperatures
(evenunderpressure)arenot
harmfultocooktopsurfaces
surroundingheatingunit.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODSOTHER
THANWATER.Mostsyrupor
saucemixtures—andalltypesof
ing—cookattemperaturesmuch
herthanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
Ileatingunits.
observe Followi~ Poin@
incanni~
1. BringwatertoboilonHIGH
heat,thenafterboilinghasbegun,
adjustheattolowestsettingto
maintainboil(savesenergyand
bestusessurfaceunit.)
2. Besurecannerfitsovercenter
ofsurfaceunit.Ifyourrangedoes
notallowcannertobecenteredon
surfaceunit,usesmaller-diameter
containersforgoodcanningresults.
3. Flat-bottomedcannersgivebest
canningresults.Besurebottomof
canneris flator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedorrippled
bottoms(ofienfoundinenamelware)
arenotrecommended.
mGHT WRONG
4. Whencanning,userecipesfrom:
reputablesources.Reliablerecipes
areavailablefromthemanufacturer
ofyourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
5. Remember,in followingthe
recipes,thatcanningisaprocess
thatgenerateslargeamountsof
steam.Becarefulwhilecanningto
preventbumsfromsteamor heat.
N~E: Ifyourrangeisbeing
operatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybeimprovedby:
(1)usingapressurecanner,and
(2)forfastestheatingoflarge
waterquantities,beginwith
HOTtapwater.
-
-
-=
-
=-. ---
=~...-
-.
-–
9

.
surfacecookingGuide
Cookw’aremps Usenon-stickor coatedmetal fittinglids.Matchthesizeofthe
cookware.FlatgroundPyroceram@ saucepantothesizeofthesurface
saucepansor skilletscoatedonthe unit.Apanthatextendsmorethan
bottomwithaluminumgenerally aninchbeyondtheedgeofthetrim
cookevenly.Useglasssaucepans ringtrapsheatwhichcauses
withheat-spreadingtrivets “crazing”(finehairlinecracks)on
availableforthatpurpose. Porcelain,anddiscoloration
1.tJsemedium-orheavy-weight
cookware.Aluminumcookware
conductsheatfasterthanother
metals.Castironandcoatedcast
ironcookwareisslowto absorb
heat,butgenerallycooksevenlyat
LOWor MEDIUMsettings.Steel
pansmaycookunevenlyifnot
combinedwithothermetals.
~angingfrombluetodarkgrayon
chrometrimrings.
2. Toconservethemostcooking
energy,pansshouldbeflatonthe
bott~rn,-havestraightsidesandtight
Setting to Complete
Cooking Comments
Directionsand Setting
toStartCooking
Food Cook\vare
Cereal
Cornmeal,grits,
oatmeal Cerealsbubbleandexpandas
theycook;uselargeenor.rgh
sauceDantor)reventboilover.
Covered
Saucepan HI.Incoveredpanbring
watertoboilbeforeadding
cereal.
HI.Stirtogetherwateror
milk,cocoaingredients.
Bringiusttoirboil.
LOWorWM,thenaddcereal.
Finishtimingaccording
topackagedirections.
MED,tocook1or2minutes
tocompletelyblendingredients.
Cocoa Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Uncovered
Saucepan
LOWtomaintaingentlebut
steadyperk. Percolate8to 10minutesfor
8CUDS. lessforfewercuDs.
HI.Atfirstperk,switch
heattoLOW.
Coffee Percolator I
Eggs
Cookedinshell Covered
Sallcepail HI.Covereggswithcool
water,Coverpan,cook
untilsteaming.
MEDHI.Meltbutter.add
eggsandcoverskillet.
LOW.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked. Ifyoudonotcoverskillet,baste —
=
eggswithfattocooktopsevenly. –—
Covered
Skillet Continuecookingat MEDHI
untilwhitesarejustset,about
3to5moreminutes.
Friedsunny-side-up
Uncovered
Skillet HI.Meltbutter. LOW,thenaddeggs.When
bottomsofeggshavejustset,
carefullyturnovertocook
otherside.
Friedovereasy
Removecookedeggswithslotted
spoonorpancaketurner.
HI.Incoveredpanbring
watertoaboil. LOW.Carefullyaddeggs. Cookuncoveredabout5
minutesatMEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Poached Covered
Skillet
Eggscontinuetosetslightlyafter
—
cooking.Foromeletdonotstir
lastfewminutes.Whenset, fold
inhalf.
Scrambledoromelets Uncovered
Skillet HI.Heatbutteruntillight goldenincolor.
LOW.Stiroccasionallyand
checkforsticking.
Fruits Freshfruit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.Ifriot,
allowmorecookingtime.
Covered
Saucepan HI.Incoveredpanbring fruitandwatertoboil.
Meatcanbeseasonedandfloured
beforeitisbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:2%to4hours.
Panfryingisbestforthinsteaks
andchops.Ifrareisdesired,pre
heatskilletbeforeaddingmeat.
NIeats,Poultry
Braised:Potroastsof
beef,lamborveal;
porksteaksand
chops
Covered
Skillet HI.Meltfat,thenaddmeat.
SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
LOW.Simmeruntilfork
tender.
MEDHIorMED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Pan-fried:Tender
chops;thinsteaksup
to3/4-inch;minute
steaks;hamburgers;
franksandsausage;
Uncovered
Skillet HI.Preheatskillet,then
greaselightly.
—
thinfishfillets —
10

—‘. 3. DeepFatFrying.Do notoverfill
—kettlewithfatthatmayspillover
wilenaddingfood.Frostyfoods
bubblevigorously.Watchfoods
fryingatHIGHtemperaturesand
keeprangeandhoodcleanfrom
accumulatedgrease. OVER 1“
Setting toComplete
Cooking
Directionsand Setting
toStart Cookhlg
HI.Meltfat.SwitchtoMED
HItobrownchicken.
Comments
Food Cookware
LOW.Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
Forcrispdrychicken,coveronly
afterswitchingtoLOWfor10
minutes.Uncoverandcook,turning
occasionally10to20minutes.
FriedChicken Covered
Skillet
MEDHI.Cook,turning
overasneeded. Amoreattention-freemethod
istostartandcookat MED.
Panbroiledbacon Uncovered
Skillet HI. Incoldskillet,arrange baconslices.Cookjust
untilstartingtosizzle.
HI. Meltfat.SwitchtoMED
tobrownslowly. Meatmaybebreadedor
marinatedinsaucebeforefrying,
Covered
Skillet LOW.Coverandcook
untiltender.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedorotherwise
cured.
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
LOW.Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
loads,mediumheatmay
beneeded.
Simmeredorstewed
meat;chicken;corned
becfismokedpork;
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Covered
Saucepan.
Usesmall
surfaceunit
stewingbeefitongue;
Whenmeltingmarshmallows,add
milkorwater.
WM.Allow10to15tinum to
meltthrough.Stirtosmooth.
b~~tter,marshmallows
Mncakes or
Frenchtoast MEDHI. Heatskillet8to
10minutes.Greaselightly. Cook
2to3minutesperside. Thickbattertakesslightlylonger
time.Turnoverpancakeswhen
bubblesrisetosurface.
Skilletor
Griddle
%Sta
Noodlesorspaghetti MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughkettleto
preventboilover.Pastadoubles
insizewhencooked.
Covered
Largekettle
orPot
HI.Incoveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
Cookershouldjiggle2to3times
perminute.
Stirfrequentlytoprevent
sticking.
Uncoveredpanrequiresmore
waterandlongertime.
HI.Heatuntilfirstjiggleis
heard. MEDHIforfoodscooking
10minutesorless.MEDfor
foodsover10minutes.
LOW.Tofinishcooking.
PressureCooking Pressure
Cookeror
Canner
Uncovered
Saucepan
Covered
Saucepan
Puddings, Sauces,
Candies, Frostings
Vegeta9!es
Fresh
HI. Bringjust toboil.
MED.Cook1pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
H1.Measure1/2to 1inch
waterinsaucepan.Add
saltandpreparedvegetable.
Incoveredsaucepanbring
toboil.
HI. Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HI. Inskilletmeltfat.
LOW.Cookaccordingto
timeonpackage. Breakuporstirasneededwhile. cooking.
Frozen Covered
Saucepan
MED.Addvegetable.
Cookuntildesired
tendernessis reached.
WM.Coverandcook
accordingtotime,
Turnoverorstirvegetableas
necessaryforevenbrowning.
Uncovered
Skillet
Tripleinvolumeaftercooking.
TimeatWM.Rice: 1cupriceand
2cupswater—25minutes.Grits:
1cupgritsand4cupswater—
40minutes,
Covered
Saucepan HI. Bringsaltedwatertoa boil.

TheAutomaticTimerandClockon
yourrangearehelpfuldevicesthat
serveseveralpurposes.
Tosettheclock
fish thecenterknobinandturn
theClockhandstothecorrecttime.
(IftheAutomaticTimerpointer
shouldmovealso,letknobout,
turntheTimerpointertoOFF.)
To settheMinutemmer
TheMinuteTimerhasbeen
combinedwiththeRangeClock.
Useittotimeallyourprecise
cookingoperations.You’llrecognize
theMinuteTimerasthepointer
whichisdifferentincolorand
shapethantheClockhands.
TOSETTHEMINUTETIMER,
turnthecenterknob,without
pushingin, untilpointerreaches
numberofminutesyouwishtotime.
(Minutesaremarked,upto60,in
thecenterringontheClock.)Atthe
endofthesettime,abuzzersounds
totellyoutimeisup.Turnknob,
withoutpushingin9untilpointer
reachesOFF andbuzzerstops.
mmeBakeuses
Automaticmmer
UsingtheAutomaticTimer,you
canTIMEBAKEwiththeoven
startingimmediatelyandturning
offattheStopTimesetoryoucan
setbothStartandStopdialsto
automaticallystartandstopoven
atalatertimeofday.Ittakesthe
worryoutofnotbeinghometo
startor stoptheoven.
SettingthedialsforTIMEBAKE
isexplainedindetailonpage14.
Self-CleanUses
Automatic~mer
Theself-cleaningfunctiononyour
rangeusestheAutomaticTimerto
setthelengthoftimeneededto
cleanwhetheryouwishtoclean
immediately,ordelaythecleaning.
BysettingtheStartand/orStop
Dialsyoumaychoosetobegin
immediatelyor cleanatlowenergy
timesduringthenight.Full
explanationsofsettingStartand
StopDialsforself-cleaningare
describedonpages24and25.
QuestiomandAmwers ‘-
Q.Howcan1usemyMinute ~
Timertomakemysurface
cookingeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhichincludes
timetoboilfoodandchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcookincoveredcontainers
eventhoughyoucan’tseeanysteam.
Q.MusttheClockbeseton
correcttimeofdaywhenIwish
tousetheAutomatic~mer
forbaking?
A. Yes,ifyouwishtosettheStart
or Stopdialstoturnonandoffat
settimesduringtimedfunctions.
Q.CanIusetheMinuteTimer
duringovencooking?
A. TheMinuteTimercanbeused
duringanycookingfunction.The
AutomaticTimers(StartandStop
dials)areusedwithTIMEBAKE —-
andSELF-CLEANfunctions.
Q.CanIchangetheClockwhile –
I’m~me Cookingintheoven?
A.No.TheClockcannotbechanged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsor waituntilthey
arefinishedbeforechangingtime.
—
—
._
.-
—

eJsingYouroven
BeforeusingYouroven
1.Lookatthecontrols.Besure
youunderstandhowtosetthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2. Checktheoveninterior.Look
attheshelves.Takeapracticerun
atremovingandreplacingthem
properly,togivesure,sturdy
support.
3.Readovertheinformationand
tipsthatfollow.
4. Keepthisbookhandysoyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
ovencontrols
Thecontrolsfortheovenare
markedOVENSETandOVEN
TEMP.TheOVENSETcontrolhas
settingsforBAKE,TIMEBAKE,
BROIL,CLEAN,andOFF.When
youturntheknobtothedesired
setting,theproperheatingunitsare
thenactivatedforthatoperation.
TheOVENTEMPcontrolmaintains
thetemperatureyouset, from
‘WARM(150°F.)toBROIL(550°F.)
andalsoatCLEAN(880*F.).
ovencycling Light
TheOvenCyclingLightglows
1theovenreachesyourselected
perature,thengoesoffandon
theovenunit(s)duringtooting.
PREHEATINGtheoven,evento
hightemperaturesettings,isspeedy–
rarelymorethanabout10minutes.
Preheattheovenofiywhennecessary.
Mostfoodswillcooksatisfactorily
withoutpreheating.Ifyoufind
preheatingisnecessary,keepan
eyeontheindicatorlightandput
foodintheovenpromptlyafter
thelightgoesout.
oven shelves
Theshelvesaredesignedwithstop-
locks,sowhenplacedcorrectlyon
theshelfsupports,they(a)stop
beforecomingcompletelyoutof
theoven,and(b)donottiltwhen
removingor placingfoodonthem.
TOREMOVEashelffromthe
oven,liftuprear ofshelf,thenpull
itforwardwithstop-locks(curved
extensionsundershel~alongtop
ofshelfsupports.Becertainthe
shelfiscoolbeforetouchingit.
~REPLACEashelfintheoven,
insertshelfwithstop-locksresting
onshelfsupports.Pushshelftoward
rearofoven;itwillfallintoplace.
Whenshelfisinproperposition,
stop-locksonshelfwillrununder
shelfsupportwhenshelfispulled
forward.
shelfPositions
II
Theovenhas fourshelfsupports—
A(bottom),B,CandD(top).
Shelfpositionsforcookingfood
aresuggestedonBaking,Roasting
andBroilin~~apes.
OvenLight
Theinteriorovenlightcomeson
automaticallywhentheovendoor
isopened.
Usetheswitchonthefrontofthe
doortoturnthelightonandoff
whenthedoorisclosed.
LampOverSurfaceUnib
Thislampmaybelightedby
pressingthelampswitchbutton.
Besuretoholdthebuttoninuntil
thelightcomeson,
m—-
r.
w–.
—.
m– ->
—.—.-—_
—.— .
-

Baking
—
}Vhencookingafoodforthefirst
timeinyournewoven,usetime
givenonrecipesasaguide.Oven
thermostats,overaperiodofyears,
may“drift”fromthefactorysetting
anddifferencesintimingbetween
anoldandanewovenof5to 10
minutesarenotunusualandyou
maybeinclinedtothinkthatthenew
ovenis notperformingcorrectly.
However,yournewovenhasbeen
setcorrectlyatthefactoryandis
moreapttobeaccuratethanthe
ovenitreplaced.
HowtoBake
Step1:Placefoodinoven,being
certaintoleaveabout1inchof
spacebetweenpansandwallsof
ovenforgoodcirculationofheat.
Closeovendoor.Duringbaking,
avoidfrequentdooropeningsto
preventundesirableresults.
Step2: firn OVENSETknobto
BAKEandOVENTEMPknobto
temperatureonrecipeor onBaking
Guide.
Step3: Checkfoodfordoneness
atminimumtimeonrecipe.Cook
longerifnecessary.Switchoffheat
andremovefoods.
HowtommeBake
thatyouset.ExampiesofImmediate
Start(oventurnsonnowandyou
setittoturnoffautomatically)or
DelayStartandStop(settingthe
oventoturnonautomaticallyata
latertimeandturnoffatapreset
stoptime)willbedescribed.
N~E: Beforebeginningmake
suretherangeclockshowsthe
correcttimeofday.
ImmediateStartis simplysetting
oventostartbakingnowandturning
offatalatertimeautomatically.
Remember,foodscontinuecooking
afiercontrolsareoff.
Step 1:TosetStopTime,pushin
knobonSTOPdialandturnpointer
totimeyol.Iwantoventoturnoffi
forexample6:00.TheStartDial
shouldbeatthesamepositionas
thetimeofdayonclock.
Step2: TurnOVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobtooventemperature,for
example250”F.
Theautomaticoventimercontrols
aredesignedtoturntheovenonor
offal~tomaticallyatspecifictimes
14
DelayStartandStopissettingthe
oventimertoturntheovenonand
offautomaticallyatalatertime
thanthepresenttimeofday.
Step1:Tosetstarttime,pushinknob
onSTARTdialandturnpointer
totimeyouwantoventoturnon,
forexample3:30.
—
Step 2:TosetStopTime,pushin
knobonSTOPdid andturnpointer ‘—
totimeyouwantoventoturnoff,
forexample6:00.Thismeansyour
recipecalledfortwoandone-half
hoursofbakingtime.
N~E: TimeonStopDialmustbe
laterthantimeshownonrangeclock
andStartdial.
Step3: TurnOVENSETknobto
TIMEBAKE.~rn OVENTEMP
knobto250”F.or recommended
temperature. ..
---
—
Placefoodinoven,closethedoor
andautomaticallytheovenwillbe
turnedonandoffatthetimesyou -
haveset.TurnOVENSETtoOFF ---
andremovefoodfromoven.
——

@aking Guide
~~1.Aluminumpansconductheat
“-” quickly.Formostconventional
baking,light,shinyfinishesgenerally
givebestresults.Theyprevent
overbrownirtginthetimeittakes
forheattocookthecenterareas.
Dull(satin-finish)bottomsurfaces
ofpansarerecommendedforcake
2. Darkor non-shinyfinishes,
glassandPyroceram@utensilsoften
absorbheat,whichmayresultin
dry,crispcrusts.Reduceovenheat
25°F.iflightercrustsaredesired.
Preheatcastironforbakingsome
foodsforrapidbrowningwhen
foodisadded.
pansandpieplatestobesurethose 3.Preheatingtheovenisnotalways
areasbrowncompletely. necessary,especiallyforfoods
whichcooklongerthan30to40 :----~
minutes.Forfoodwithshort
cookingtimes,preheatinggives
bestappearanceandcrispness. ‘.- :
4. Opentheovendoortocheck
food-aslittleaspossibletoprevent
unevenheatingandtosaveenergy.
Shelf Oven Time,
Food Container Position Temperature Minutes Comments
Bread
Biscuits(%-in.thick) ShinyCookieSheet B,C400°-4750 15-20 Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
Coffeecake ShinyMetalPanwith B,A350°-4000 20-30
satin-finishbottom
Cornbreadormuffins CastIronorGlass B400°-4500 2040 Preheatcastironpanforcrispcrust.
Gingerbread ShinyMetalPanwith B350° 45-55
satin-finishbottom
Muffins ShinyMetalMuffinPans A, B400°-4250 20-30 Decreaseabout5minutesformuffin
Popovers DeepGlassorCastIronCups B375° 45-60 mix,orbakeat450°F.for25minutes,
thenat350”F.for 10to 15minutes.
Quickloafbread MetalorGlassLoafPans B350°-3750 45-60
Yeastbread(2loaves) MetalorGlassLoafPans A,B375°-4250 45-60 Darkmetalorglassgivedeepest
F
browning.
lainrolls ShinyOblongor MuffinPans A,B375°-4250 10-25 Forthinrolls,ShelfBmaybeused.
Sweetrolls ShinyOblongor MuffinPans B,A350°-3750 20-30 Forthinrolls,ShelfBmaybeused.
Cakes
(withoutshortening)
Angelfood Aluminum~be Pan A325”-375° 30-55 Two-piecepanisconvenient.
Jellyroll ‘Me~~IJellyRollPan B375°-4000 10-15 Linepanwithwaxedpaper.
Sponge MetalorCeramicPan A325°-3500 45-60
Cakes
Bundtcakes MetalorCeramicPan A,B325°-3500 45-65
Cupcakes ShinyMetalMuffinPans B350°-375” 20-25 Paperlinersproducemoremoist
crusts.
Fruitcakes Metalor GlassLoafor A,B275°-300” 2-4hrs. Use300”F.andShelfBforsmallor
TubePan individualcakes.
Layer ShinyMetalPanwith B350°-3750 20-35
satin-finishbottom
Layer,chocolate ShinyMetalPanwith B350°-3750 25-30
satin-finishbottom
Loaf MetalorGlassLoafPans B350° 40-60
Cookies
Brownies MetalorGlassPans B,C325°-3500 25-35 Barcookiesfrommixusesametime.
Drop CookieSheet B,C350°-400” 10-20 UseShelfCandincreasetemp.
Refrigerator CookieSheet B,C400°-4250 6-12 25°F.to50°F.formorebrowning.
Rolledor sliced CookieSheet B,C375°-4000 7-12
Fruits,
Other Desserts
Bakedapples GlassorMetalPan A.B,C350°-4000 30-60
Custard GlassCustardCupsorCasserole B300°-3500 30-60 Reducetemp.to300”F.forlarge
(setinpanofhotwater) custard.Cookbreador ricepudding
Puddings,Rice GlassCustardCupsor B325° 50-90 withcustardbase80to90minutes,
andCustard Casserole
Pies
Frozen FoilPanonCookieSheet A400°-4250 45-70 Largepiesuse400”F.andincrease
time.
~Meringue Spreadtocrustedges B,A325°-3500 15-25 Toquicklybrownmeringue,use
400”F.for8to 10minutes.
Onecrust GlassorSatin-finishMetal A, B400°-4250 45-60 Custardfillingsrequirelower
Twocrust GlassorSatin-finishMetal B400°-4250 40-60 temperature,longertime,
Pastryshell GlassorSatin-finishMetal B450° 12-15
Miscellaneous
Bakedpotatoes SetonOvenShelf A,B,C325°-400” 60-90 Increasetimeforlargeamount
Scallopeddishes Glassor MetalPan A, B,C325”-3’75° 30-60 orsize.
Souffles Glass B300°-350” 30-75
———..—
___
.__A=
——
—-
15

Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKE.(You
mayhearaslightclickingnoiseto
indicatetheovenisworking
properly.)Roastingiseasy;just
followthesesteps:
Step1:Checkweightofmeat,and
place,fatsideup,onroastingrack
inashallowpan.(Broilerpanwith
rackisagoodpanforthis.)Line
broilerpanwithaluminumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,orforbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlinerordoor.
Step2:Placeinovenonshelfin
“A’or “B”position.Nopreheating
isnecessary.
Step3: TurnOVENSETtoBAKE
andOVENT’E.MPto325”F.Small
poultrymaybecookedat375°F.
forbestbrowning.
Step4:Mostmeatscontinueto
cookslightlywhilestandingafter
beingre~ovedfromtheoven.For
rareormediuminternaldoneness,
ifmeatistostand10to20minutes
whilemakinggravy,orforeasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5to 10”F.below
temperaturesuggestedonguide.
Ifnostandingisplanned,cook
meattosuggestedtemperatureon
guideonpage18.
N~E: YoumaywishtouseTIME
BAKE,asdescribedonprecedingpage
toturnovenonandoffautomatically.
Also,ifyourovenisequippedwith
specialmeatthermometer,seepage17
forusage.
Por Rozen Roasts
@
Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesperpoundforroastsunder
5pounds,moretimeforlarger
roasts).
@Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
QuestiomandAmwers ‘-+--
.-
Q.kitnecessarytocheckfor
donenesswithameatthermometer?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonpage18.Forroastsover8
lbs., cookedat 300”F.withreduced
time,checkwiththermometerat
half-hourintervalsafierhalfthe
timehaspassed.
Q.Whyismyroastcrumbling
when1trytocarveit?
A. Roastsareeasiertosliceif ,
allowedtocool10to20minutes
afierremovingfromoven.Besure
tocutacrossthegrainofthemeat.
Q.DoIneedtopreheatmyoven
eachtirrieIcookaromtorwtitrv?
e
A. Itisrarelynecessaryto~rehe”
youroven,onlyforverysmall
roasts,whichcookash-ortlength —
oftime.
Q.Whenbuyingaroast,are
thereanyspecialtipsthatwould
helpmecookitmoreevenly?
A. Yes.Buyaroastasevenin
thicknessaspossible,or buyrolled
roasts.
Q.CanIsealthesidesofrnyfoil
“tent”whenroastingaturkey?
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallowsthe
air tocirculateandbrownthemeat.
—
---
--
16

.
—Formanyfoods,especially
roastsandpoultry,in!ernalfood
—temperatureisthebesttestfor
doneness.Themeatthermometer
takestheguessworkoutofroasting
bycookingfoodstotheexact
donenessyouwant.Themeat
thermometerhasaskewer-like
probeatone endofthecableanda
two-prongedplugattheother.Use
handleofplugandprobe,rather
thancable,wheninsertingand
removingthesepartsfrommeat
and/orovenwallreceptacle.Afier
preparingmeatandplacingin
roastingpanonrack,followthe
stepsbelowforproperuseofmeat
thermometer.
i1
‘1I J
Step1:Togaugeplacementof
probe,layprobeonoutsideofmeat
alongto~or sideandmarkwith
fingerwhereedgeofmeatcomes
onprobe.Probeshouldbeplaced
sopointrestsincenterofthe
thickestpartofroast.
Step2: Insertprobeintomeatup
topointmarkedoffwithfingers.
intshouldnottouchbone,fator
stie.Notmorethan2”ofprobe,
notcountinghandle,shouldbeleft
exposedoutsideofmeat.
Step3: Plugcableintoreceptacle
onovenwall.Theprongsare
especiallydesignedtoonlyplugin
oneway.Becertaintoinsertplug
intoreceptaclealltheway.Close
ovendoor.
Step4: TurnOVENSETknobto
BAKEandOVENTEMPknobto
recommendedoventemperature,
forexample350°F.SeeRoasting
Guideonpage18foroven
temperature.
Step6: Wheninternaltemperature
ofroastreachesnumberyouhave
set,abuzzersounds.Tostop
buzzer,turnpointertoSIGNAL
OFF.Internaltemperatureofmeat
canbedeterminedatanytime
duringcookingbyturningpointer
downuntilbuzzersounds.
Step%Whenroastisdone,
usecareinremovingplugfrom
receptacle.DONOTUSECABLE.
Removemeatfromoven.Sincemost
meatcontinuescooking,youmay
wishtoremove5°to 10°F.sooner.
Step5: RefertoguidenearMeat
ThermometerDialtodetermine
atwhatinternaltemperaturemeat
willbedone.Thenturnknobnext Step 8: Removeprobefrommeat,
todialtomovepointertocorrect usinghandleofprobenotcable.Most
number(internaltemperature) meatscarvemoreeasilyifletstand
ondial. 5to 10minutes.Letthermometer
coolandcleanasdir~tedinCleaning
Guideonpage28.Donotleave
inoven.
SeeRoasting Guide on page I&
~.. .
—w
~--
-.
—_w
w–
—.
17

RoastingGuide
1.PositionovenshelfatBfor 3.Removefatanddrippingsas 5.Frown roasfi canbe ~
small-sizeroasts(3to7lbs.)and necessan.Basteasdesired. conventionallyroastedbyadding
.
atAforlargerroasts. “
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
Controlsignalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffing.)
4. Stinding the recommendedfor
roastsis10to20minutesto~ow roast
tofirmupandmakeiteasierto
carve.Intirnaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to 10”F.less
thantemperatureonguide.
10to25 minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven ApproximateRoastingTime, Internal
Type Temperature Doneness in Minutes perWund Temperature‘F
Met 3to5-lbs. 6to $-lbs.
Tendercuts;rib,highqualitysirlointip, 325° Rre: 24-30 18-22 130°-140°
rumportopround* Medium: 30-35 22-25 150°-160°
WellDone: 35-45 28-33 1700-185°
Lambhg orbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-160°
WellDone: 30-35 28-33 170°-1850
Vealshoulder,legor loin* 325° WellDone: 35-45 30-40 170°-1800
Porkloin,riborshoulder* 325° WellDone: 35-45 30-40 170°-180°
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight) 125°-1300
Under I&lbs. 10tO 15-lbs.
Ham,raw 325° WellDone: 20-30 17-20 160°
*Forbonelessrolledroastsover6-inchesthick,add5to 10mimltesperpoundtotimesgivenabove.
Poultry 3to5-ibs. Over5-lbs.
Chickenor Duck 325° WellDone: 35-40 30-35 185°-1900
Chickenpieces 375°. WellDone: 35-40 185°-1900
10to E-lbs. Over15-lbs. In thigh:
~rkey 325° WellDone: 20-25 15-20 185°-1900
.
—
—

........................,-—.—...——.———.—..——————.———.
seeBroiling on page 21.
—_ Broilingiscookingfoodbyintense
.radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofm,eatcanbebroiled.Follow
thesestepstok~epspatteringand
smokingtoaminimum.
Step1:Ifmeathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart.If desi~ed,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2: Placemeatonbroilerrack
inbroilerpanwhichcomeswith
range.Alwaysuseracksofatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.
S&p3:Wsitionshe~on~commended
shelfpositionassuggestedinBroiling
Guideonpage21.Mostbroilingis
doneonCposition,butifyour
rangeisconnectedto208volts,you
naywishtousehigherposition:
I
Step4: Leavedoorajarafewinches
(exceptwhenbroilingchicken).
Thedoorstaysopenbyitself,yet
thepropertemperatureismaintained
intheoven.
Step5: TurnbothOVENSETand
OVENTEMPknobstOBROIL.
_.; Preheatingunitsisnotnecessary.
(SeenotesinBroilingGuide.)
Step6: firn foodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
~m food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
first.timesgivenforthinnestfood.)
Step%TurnOVENSETknob
toOFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
UseofAIuminumFoil
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~MOLD
FOILTHOROUGHLY~
BROILERRACK,ANDSLIT
FOIL~CONFORMWITH
SLITSINRACK.Broilerrackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
19
Questiom&Answers
Q. WhyshouldIleavethedoor
closedwhenbroilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closeddoorholdsmore
heatinoven,sochickenmaybe
broiledbutwell-doneinside.
Q.Whenbroiling,isitnecessary
toalwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q. Should1saltthemeatbefore
broiling?
A. No.Saltdrawsoutthejuices
andallowsthemtoevapor~te.
Alwayssaltafiercooking.Turn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
orfish,brusheachsideofien
withbutter.
Q.Whyaremymeatsnotturning
outasbrownastheyshould?
AeIn someareas,thepower
(voltage)totherangemaybelow.
Inthesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checktoseeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.DoIneedtogreasemybroiler
racktopreventmmtfmmsticking?
A. No.Thebroilerrackisdesigned
to reflectbroilerheat,thuskeeping
thesurfacecoolenoughtoprevent
meatstickingtothesurface.However,
sprayingthebroilerracklightlywith
avegetablecookingspraybefore
cookingwillmakecleanupeasier.
1(continttedne.rtpage)
b
-–.
-

Youmayusethemeatthermometer
forbroiling,suchassteakorham
slices.Preparemeaton broilerrack
andpanas-explainedon page19,
“HOWtoBroil:’SetbothOVEN
SETandOVENTEMPknobsto
BROILandleavedoorajaras
recommended,afierplacingprobe
inmeatandovenasdirectedbelow.
Step1:Usesteakatleast 1to 1%
inchesthick.Layprobeontopof
steaktodeterminethe position
probeisto beinserted.Gauge
distancefromedgeto centerof
largestmuscle;markwiththu~nb
whereedgeofmeator fatmeets
probe.BecertainN~ MORE
THAN2inchesofprobe,not
countinghandle,isleftexposed
outsideofmeat.
I
Step2: Lift probefrommeat
keepingthumbinplaceonprobe.
Insertprobeasnearas possibleto
centerofthicknessofsteak.Push
probeintosteaktowherethumb
meetsfator meat.
Step3: Forraresteakscookfirst
sideto90onmeatthermometer
dial;formediumto 100;forwell-
done110.SetMeatThermometer
Dialtopreferreddoneness.
Step4: Atsoundofbuzzer,turn
steak;checkprobetobecertainit
hasnotmovedoutofposition.
ResetpointeronMeatThermometer
andcooksecondside.Seeguideon
ovennearMeatThermometerDial.
N~ES:
@If thereisaquestionabout
whetherprobehasmovedoutof
positionduringcooking,turnknob
sopointermovesdownondialuntil
buzzersounds.Noteindicated
temperatureandresetpointerto
SIGNALOFF.Pushprobefarther
downintoroast,about1inch,then
afierafewminutesredetermine
internaltemperatureasabove.If
newtemperatureislower,theprobe
wasprobablyoutofposition.Ifso,
allowmeattocooktoproper
internaltemperature.
@Letmeatthawenoughtoallow
insertingprobe.Theprobeis
sturdybuttakecarenottoforceit
toohardintoroast.
@Donotdisconnectprobeduring
cooking.Usehotpadswhen
removingprobeatendofcooking.
Donotusetongstopulloncable
sincetheymaydamageit.
QuestiomandAmwen
Q.Canthemeatthermometer
remainintheovenifit9snot
insertedinfood?
A. No.Removeprobefrom
receptaclewhennotinuse.You
couiddamagetheprobebyleaving
itinduringcookingoperationsthat
donotrequiretheprobe.
Q.May1insertthemeat
thermometerintofrozenfoo~?
A. No.Foodsmustbecompletely
defrosted‘beforeinsertingprobe.
Q.ShouldIlinebroilerpanwith
aluminumfoilwhenroasting?
A. Yes,whenusingpanfor
marinating,cookingwithfruitsor
heavilycuredmeats,or forbasting
duringcooking.Avoidspillingthese
materialsonovenlinerordoor.
Q.HowmayIbesurethatmy
roastwillcookthesameeachtke.
A. Whenusingthemeat —
thermometerinroasting,theprobe -—-–
mustbeinsertedproperly.Check —
thepositionoftheprobeduring
cooking.Sometimestheprobeslips
or istouchingbone,fator gristle.
Repositionprobecorrect!yandset
ovenagaintofinishroasting.
—
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20