GE JSP48GJ User manual

Range
Contents
Aluminum Foil 26,28 Shelves 23
Anti-Tip Bracket 3,5 Thermostat Adjustment 33
Appliance Registration 2Vent Duct 32
Canning Tips 9Problem Solver 36,37
Care and Cleaning 32-35 Repair Service 39
Clock/Timer 22 Safety Instructions 3,4
Energy-Saving Tips 5Surface Cooking 8-11
Features 6,7 Control Settings 8
Griddle 12-16 Cooking Guide 10,11
Grill 17-21 Cookware Tips 10,11
Installation Instructions 5Warranty Back Cover
Leveling 5
Model and Serial Numbers
oven 23-2:
Baking, Baking Guide 24,25
Broiling, Broiling Guide 28,29
Control Settings 23
Door Removal 32
Light; Bulb Replacement 23,32
Preheating 23
Roasting, Roasting Guide 26,27 GEAnswerCenteP
Self-Cleaning Instructions 30,31 80t162&28iW
Models JSP48GJ
JSP49GJ
GEApplances
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Help us help you...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new range
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 on
the front of the range behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. 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 range.
If you received
adamaged range ...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
pages 36 and 37. It lists causes of
minor operating problems that you
can correct yourself.
THE GRILL/GRIDDLE RANGE IS AVAILABLEFOR
EITHER 120/240 OR 120/208 VOLTOPERATION. BE
SURE YOUR RANGE POWER SUPPLY MEETS THE
ELECTRICAL REQUIREMENTS OF YOURMODEL.
Werecommend use of high-air-flow hood (models JV374, JV474
or JV674) or high-air-flow Spacemaker@ microwave oven
model JVM72 or JVM172 to remove smoke during grilling.
To add versatility to your range, the following accessories are available at
extra cost from vour GE dealer,
●
Accessories-Modules Model JSP48GJ Model JSP4WJ
For240 volt only For 208 volt only
Cairod” Surface Unit JX32 JX32
Grill JXGL48 JXGL49
.Griddle JXGD48 JXGD49
.““
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IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
●Use this appliance only for its
intended use as described in this
manual.
sBe sure your appliance is
properly installed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
●Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to aqualified technician.
●Before performing any
service, DISCONNECT’ THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PXL
BY REMOVING THE FUSE
OR S-HING OFF THE
CIRCUIT BREAKER.
wARNING-Auran,.
●s
M
I@
;. can tip and
injury could
result. To
prevent
accidental
tipping of the
range, attach
it to the wall
or floor by
installing the
ANTI-TIP bracket supplied. To
check if the bracket is installed
and engaged properly, remove the
drawer and inspect the rear leveling
leg. Make sure it fits securely
into the slot in the bracket.
If you pull the range out from the
~wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
●Do not leave children alone—
children should not be left alone
or unattended in an area where
an appliance is in use. They
should never be allowed to sit or
stand on any part of the appliance.
cDon’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They could
damage the range and even tip
it over, causing severe personal
injury.
●CAUTION: ITEMS OF
INTEREST 10 CHILDREN
SHOULD NOI’ BE STORED
IN CABINE’13 ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGIPCHILDREN
CLIMBING ON THE
RANGE ~REACH ITEMS
COULD BE SERIOUSLY
INJURED.
QNever wear loose-fitting or
hanging garments while using
the appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
●Use only dry pot holders—
moist or damp pot holders on
hot surfaces may result in burns
from steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth in place of apot holder.
●Never use your appliance for
warming or heating the room.
●Storage in or on appliance—
Flammable materials should not be
stored in the range or near it.
●Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
●Do not let cooking grease
or other flammable materials
accumulate in or near the
range.
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
●Do not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to burn even though they
are dark in color. During and
afier use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the grates, griddle, cooktop and
areas facing the cooktop, oven
vent opening and surfaces near
the opening, and crevices around
the oven door. Remember: The
inside surface of the oven maybe
hot when the door is opened.
.
●When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat.
cKeep the reflector and grease
collector clean to reduce smoking
and avoid grease fires.
-F

IMPORTANT SAFETY msTRucTIoNf$ (Continued)
Oven
.Standaway from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face andlor eyes.
.Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
●Keep oven vent duct
unobstructed.
●Keep oven free from grease
buildup.
.Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
●Pulling out shelf to the
shelf stop is aconvenience in
lifting heavy f~ds. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
●When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
●Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven
●Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket.
.Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
●Clean only parts listed in this
Use and Care Book.
●Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
●Use proper pan size-This
appliance is equipped with asix-
inch and an eight-inch surface
unit. Select utensils having flat
bottoms large enough to cover the
surhce unit heating element. The
use of undersized utensils will
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil to
burner will also improve efficiency.
●Never leave surface units
unattended at high heat se-
Boilover causes smoking and
greasy spillovers that may catch
on fire.
●Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
●Don9t use ~~um foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
ashock, fire hazard or damage
to the range.
●Only certain types of glass3
gkmdceramic, earthenware or
other glazed containers are
suitable for range-topservice;
others may break because of the
sudden change in temperature.
(See section on “Surfhce
Cooking” for suggestions.)
cTo avoid the possibility of
burns, ignition of flammable
materials, and spillage, the handle
of acontainer should be turned
toward the center of the range
without extending over nearby
units.
●Always turn surface unit to
OFF before removing utensil.
●Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
●Toavoid the possibility
of aburn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and ail
coils are cool before attempting
to removethe unit.
●Don’t immerse or sotik
removable surface units. Don’t
put them in adishwasher. Do
not self-clean the surface units
in the oven.
cWhen flaming finds under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●Foodsfor frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
●Use little fat for effective
shallow or deep-fat frying.
Filling the pan too fill of fit can
cause spillovers when food is
added.
●If acombination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
●Alwaysheat fatslowly,and
watch as it heats.
.Use deep fat thermometer
whenever possible to prevent
overheating tit beyond the
smoking point.
SAW THESE
INSTRUCTIONS
4

f-=-
.
-.
.
Installing
YourRange
Your range, like 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.
We recommend that you follow
these simple and inexpensive
instructions.
The range should be installed on
asheet of plywood (or similar
material) as follows: When the
jloor covering ends at the front of
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 will
allow the range to be moved for
cleaning or servicing.
Leveling the
Range
Leveling screws are located on
each corner of the base of the
range. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
anutdriver or by using pliers on
the hex flats of the leg.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
One of the rear leveling screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow aminimum
clearance of 1/8” between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket.
Energy-Sa* Tips
Surface Cooking
●Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
QCook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and cover
with lid to complete the cooking.
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start) .
MEDIUM HI—quick browning.
MEDIUM—slow frying.
LOW—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WARM-to maintain serving
temperature of most foods.
●When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to boil
acontainer fidl of water for only
one or two cups.
Griddle Cooking
●Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on acold griddle.
Grill Cooking
●Heat only half the grill when
cooking small amounts of food.
Use rear position for best results.
Oven Cooking
●Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
●Alwaysturn oven OFF before
removing food.
●During baking, avoid frequent
door openings. Keep door open as
short atime as possible if it is
opened.
●Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
●Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.

Features of Your Grill/Griddle Range
llliiizial II
//
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n
6

Feature Index
1Model and Serial Number Plate
2Master Indicator Lights for Surface
Units (When any surface unit is on,
this light will come on and stay on
until the unit is turned off.)
3Surface Unit Controls
4Lock Light (Glows when oven has
reached cleaning temperature and
oven will be locked. Oven door cannot
be opened when this light is on.)
5Oven Cleaning Light (Glows when all
steps for cleaning have been set.
Cycles off and on with the oven
heating units after oven reaches
heating temperature, )
6Oven Set Knob
7Oven “On” Light (Glows when oven
is turned on for any type of oven
cooking or self-cleaning, and remains
on as long as oven is in use. )
8Calrod” Module (Entire unit can be
easily removed for cleaning. Plugs into
either side for optimum convenience.)
9One-Piece Chrome-Plated
Drip Pan/Rings
10 Calrod@ Plug-In Surface Units
11 Backsplash (Helps keep wall clean
from spattering; shows grill and
griddle settings of frequently
prepared foods.)
12 Grill Module (Remove and store if
second Calrod@ Module or Griddle
is being used. )
13 Grease Collector Pan and Shield
(Positioned under Grill Module or
Plug-In Griddle and removable for
easy cleaning.)
14 Reflector (Supports Grill Heating
Elements and Griddle. Fits directly
above Grease Collector.)
txplaine(
on page
2
8
8
30
30
23
23
8
35
33
12, 17
Explained
Feature Index on page
15 Grill Heater (Plug-in heating unit 17
used when cooking with grill.)
16 Grill (2-Piece Grate) 17
(Remove when griddle is being used.
Grates support foods being grilled.)
17 Plug-h Griddle (Remove when not 12
in use. Use for meats, pancakes or
other foods usually prepared in
frying pan or electric skillet,)
18 Automatic Oven Timer 22
19 Clock and Minute Timer 22
20 Oven Cycling Light (Light glows 23
when oven is energized. )
21 Oven Temp Knob 23
22 Oven Vent (Oven is vented through –
this grill directly above oven door. )
23 Door Latch 30
24 Interior Oven Light (Automatically 32
turns on when the oven door is
opened or may be turned on with
switch on right front of door when
door is closed.)
25 Embossed Shelf Supports (Letters A, 23
B, Cand Dindicate cooking positions
for shelves as recommended on
baking, roasting and broiling guides.)
26 Oven Shelves 23
27 Broiler Pan and Rack 28
28 Broil Unit 28
29 Bake Unit (Maybe lifted gently 24
for cleaning oven floor.)
30 Woven Door Gasket 30
31 Anti-Tip Bracket 3,5
(See Installation Instructions)
32 Storage Drawer 35
33 Oven Liner 35
-1

Surface Cooking
See Surface Cooking Guide on pages 10and 11.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions, there
is aslight niche so control “clicks”
at those positions; “click” on HI
marks the highest setting; the lowest
setting is between WM and OFF. In
aquiet kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows aquicker change than
switching to lower settings.
How to Set the Controls
Step 1:Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Cooking Guide
for Using Heats
HI—Quick start for cooking; bring
water to boil.
MED HI (7)-Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED (4)—Saute and brown;
maintain slow boil on large amount
of food.
LOW (3)–Cook after starting at HI;
cook with little water in covered pan.
WM-Steam rice, cereal; maintain
serving temperature of most foods.
N~E:
1. At HI, MED HI (7), never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WM. LOW (3), melt
chocolate, butter on small unit.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.

Questions &Answers
Q. May Ican foods and preserves
on my surface units?
A. Yes, but only use cookware
designed for canning purposes. Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surfaces
is not recommended, The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my units even though
Ihave the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
Q. Why does my cookware tilt
when Iplace it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the “feet”
on your Calrod@ units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your Calrod@ unit
higher than required for the
cookware material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, atoo high heat for long
periods, and small amounts of dry
surface connection. food, may damage the finish.
Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter pots (extending more than
l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
P(X% FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying—cook at temperatures much
higher than boiling water. Such
temperatures could eventually
harm cooktop surfaces surrounding
Observe Following Points
in Canning
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit. )
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
pots 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.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT WRONG
4. When canning,
reputable sources. use recipes from
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, that canning is aprocess
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
N(YI’E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using apressure canner, and
(2) for fastest heating of large
water quantities, begin with
HOT tap water.
‘; heating units: —

Surface Cooking Guide
Cookware Tips Use non-stick or coated metal fitting lids. Match the size of the *)’
1. Use medium-or heavy-weight
cookware, Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.
Food
Cereal
Cornmeal, grits,
oatmctil
cocoa
coffee
Eggs
Cooked in shell
Frwt sunny-side-up
Fried over easy
P(mchcd
Scrambled or omelets
Fruits
Nleats, Poultry
Braised: Pot roasts of
beef. lamb or veal;
pork steaks and
chops
P~n-fried: Tender
chops: thin steaks up
to 3J4-inch; minute
steaks: hamburgers;
tranks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
cookware. Flat ground l?yroceram@
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available for that purpose.
2. To conserve the most cooking
energy, pans should be flat on the
bottorn,-have straight sides and tight
Directions and Setting
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
H]. Stir together water or
milk, cocoa ingredients.
Bring just to aboil.
HI. At first perk, switch
heat to LOW (3).
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H] (7). Melt butter, add
eggs and cover skillet.
HI. Melt butter.
HI. In covered pan bring
water to uboil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MED HI (7) to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
sauc~pan to the size of the surface “=
unit. Apan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
“crazing” (fine hairline cracks)
on porcelain, and discoloration
ranging from blue to dark gray
on chrome trim rings.
Setting to Complete
Cooking
LOW (3) or WM, then add cereal.
Finish timing according
to package directions.
MED (4), to cook 1or 2minutes
to completely blend ingrethents.
LOW (3) to maintain gentle but
steadv t)erk.
LOW (3). Cook only 3to 4
minutes for soft cooked;
15minutes for hard cooked.
Continue cooking at MED HI (7)
until whites are just set, about
3to 5more minutes.
LOW (3), then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
LOW (3). Carefully add eggs.
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add eg mixture.
Cook, stirring to desired
doneness.
LOW (3). Stir occasionally and
check for sticking.
LOW (3). Simmer tmtil fork
tender.
MED HI (7) or MED (4). Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble ml expand as
they cook: use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point tipprotiches.
Percokitc 8to 10minutes for
8cups. less for fewer cups.
If you do not c(wcr skillet. baste e\
eggs with fat to cook tops evenly. :,5>, ;
*
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresh fruit: Use 1/4to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine. fruit or tomato juice or
meat broth.
Timing: Steaks 1to 2-inches: 1to
2hours. Beef Stew: 2to 3hours.
Pot Roast: 2Y2 to 4hours.
I% frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
10

RIGHT
3. Deep Fat Frying. Do not overfill
kettle with fat tha~may spill over
when adding food. Frost yfoods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep range and hood clean from
accumulated grease.
DirectionsandSetting
to Start Cooking
HI. Melt fat. Switch to MED
HI (7) to brown chicken.
Setting to Complete
Cooking
Food Cookware Comments
Fried Chicken Covered
Skillet LOW (3). Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp dry chicken, cover only
after switching to LOW (3) for 10
minutes. Uncover and cook, turning
occasionally 10to 20 minutes.
Amore attention-free method
is to start and cook at MED (4).
Pan fried bacon Uncovered
Skillet HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED (4)
to brown slowly.
MED HI (7). Cook, turning
over as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whoie fish
Simmered or stewed
meat; chicken: corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet LOW (3). Cover and cook
until tender. Meat may be breaded or
marinated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover pan or kettle.
Cook until steammg.
LOW (3). Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Malting cbeolate,
bt#ter, marsAmaNows Small
Uncovered
Saucepan.
Use small
surface unit
WM. Allow 10to 15mmute.sto
melt through. Stir to smooth. When melting marshmallows, add
milk or water.
Pancakes or
French toast Skillet or Griddle MED HI (7). Heat skillet 8to
10minutes. Grease lightly. Cook 2to 3minutes per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. In covered kettle, bring
salted water to aboil, uncover
and add pasta slowly so
boiling does not stop.
MED HI (7). Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cookirw time.
Use large enough kettle to
prevent boilover. Pasta doubles
in size when cooked.
Pressure Cooking Pressure
Cooker or
Canner
HI. Heat until first jiggle is
heard. MED HI (7) for foods cooking 10minutes or Iess. MED (4) for
fbods over 10minutes.
Cooker should jiggle 2to 3times
per minute.
Puddings, Sauces,
Candies, Frostings Uncovered
Saucepan HI. Bring just to boil. LOW (3), To finish cooking, Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Vegetables
Fresh Covered
Saucepan HI. Measure 1/2 to 1inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
MED (4). Cook 1pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
Frozen Covered
Saucepan LOW (3). Cook according to
time on package. Break up or stir as needed while
cooking.
Sauteed: Onions;
green peppers:
mushmom; celery; etc.
Uncovered
Skillet MED (4), Add vegetable.
Cook until desired
tenderness is reached.
Turn over or stir vegetable as
necessary for even browning.
kc and Grits Covered
Saucepan HI. Bring salted water to a
boil. WM. Cover and cook
according to time. Triple in volume after cooking. llme at WM. Rice: 1cup rice and
2cups water-25 minutes. Grits:
1cup grits and 4cups water—
40 minutes.
11

Griddle
Your non-stick coated griddle
provides an extra-large cooking
surface for meats, pancakes, or
other food usually prepared in a
frying pan or electric skillet.
How to Assemble Griddle
You can also use the griddle as
awarming tray, with alow-heat
setting.
Step 1: Position the Grease
Collector Pan in the cooktop space
provided. Remove grease from the
Grease Collector Pan after each use.
Step 2: Fit the Reflector Pan over
the Grease Collector. Clean the
Reflector often.
Step 3: Plug the non-stick coated
griddle into the receptacle.
How to Set Griddle Control ~
‘M
The control knob must be pushed
into start; this prevents surface
heating units from being turned on
accidentally. Push the knob in only
when it is in the OFF position. When
the knob is in any other position, it
can be turned without pushing it in.
The griddle has aself-contained
heating element which can be
controlled by setting the right
front control (when griddle is used
on right side), or left;ear control
(when griddle is used on left side).
Push in control knob.
Turn knob to the heat setting
you want.
NOTE: Before its first use,
condition or “season” your griddle.
Apply athin layer of cooking oil
to the top surface and heat on HI
setting for 10minutes. Griddle
is ready to use.
Before every use, be sure griddle
components are clean.
12

-Griddle Tips
●Most griddled foods require
cooking on apreheated surface,
which may be greased lightly
before adding food. Preheat griddle
5minutes at HIGH setting unless
otherwise indicated on the Griddle
Cooking Guide (see page 14), then
switch to recommended cook setting.
●Foods which are high in natural
fat, such as bacon or sausage, may
be started on acold griddle,
●Foods to be warmed may be
placed directly on the griddle; a
high domed metal cover such as an
inverted kettle, placed over them
will help store the heat. Foods in
covered dishes or pans may also be
warmed on the griddle. Use heat-
resistant dishes only.
●Condition or “season” griddle
before first-time use.
●Make sure grease collector and
reflector pans are clean before
using griddle.
Questions and Answers
Q. How should Istore my griddle
when it is not in use?
A. To avoid marring the non-stick
finish, store griddle upright on the
edge with terminals up to avoid
damage. If it is necessary to store it
flat, avoid placing other pans or
utensils on top.
Q. How long can foods be kept
warm with the griddle, without
losing their appeal?
A. No longer than 2hours is
recommended, to assure good food
quality and prevent spoilage. Delicate
foods, such as eggs, should not be
kept more than 15to 30 minutes;
ent.mesand casseroles maybe warmed
for 30 to 60 minutes. Hors d’oeuvres
will stay hot for serving up to 1or
1% hours. Rearrange or stir foods
occasionally, if possible.
Q. Why aren’t my foods done
even though they have cooked the
full time?
A. Under low voltage conditions,
foods may be lighter brown than
desired. Preheat the griddle for a
longer time and leave foods on the
griddle longer to attain the desired
degree of browning.
Q. Can my griddle be switched to
the other side of the range where it
would be more convenient for me?
A. All interchangeable modules
can be used on either the right or
lefi side of your cooktop. Simply
lift out the elements, taking care
not to damage the electrical contacts
by jerking or forcing them. Reverse
the griddle and plug it into the
receptacle on the opposite side of
the range.
Q. Do Ineed special cookware
for use with my griddle?
A. Avoid using metal cookware
with sharp points or rough or sharp
edges which might damage the
non-stick coated griddle surface.
Do not cut foods on the griddle.
Use only heat-resistant dishes
when foods in containers are to be
warmed on the griddle. For further
information on caring for your
griddle’s surface, see the cleaning
instructions on page 34.
Q. Can prolonged periods of high
heat damage my griddle’s surface?
A. Abrief preheating period is
often necessary for best results
with many foods, but leaving the
griddle on HIGH heat setting for
more than 10minutes without food
can damage the non-stick coating.
Always be sure to turn control
knobs to OFF when cooking is
completed.
13

Griddle Cooking Guide
Do not leave range unattended
during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
2. Avoid using metal utensils with
sharp points or rough or sharp
edges which might damage the
non-stick coated griddle surface.
Do not cut foods on the griddle.
Use only heat-resistant dishes
when foods in containers are to
be warmed on the griddle.
Add oil or butter at end of preheat
time. Additional oil or butter may
be needed during cooking time.
4. Rearrange or turn foods over as
needed to assure even cooking.
1. Suggested cooking times should be
used only as aguide since variables
in food may change cooking times.
5. Griddle settings may need to be
adjusted if griddle is used for an
extended time.
3. Preheat griddle 5minutes unless
otherwise indicated in guide below.
Suggested
Setting
HI to 8
H] m8
Food
Bacon–1 lb.
Beef Strips and Cubes
‘/2 to l-in.
Cook Time
11-14
Comments
Do not preheat. Turn to setting 8after half of total cookin~ time.
6-10 Strips cut 3inches long and l/4-inch wide. Cut cubes 1inch.
Chops, Pork/Lamb
‘Ato‘/2-in. 725-30
Cube Steak HI 4-5 per side
Griddle up to 6eggs. Avoiddrain hole.
Eggs
Fried
Scrambled 4
HI to 8
Iinglish Muffins
Warm HI 3-4
Fish Fillets and Steaks
%to1-in.
Franlw–1 lb.
Fruit Slices— 1Ato%-in.
French Toast
Ham and Canadian
Bacon Slices
‘AtoY2-in.
17-24
10-12
10-12
Turn over often.
Turn to setting 8after half of total cooking time.
If drained canned fruit is used. decrease time 3to 5minutes.
If bread is frozen, pierce with fork several times to absorb egg mixture.
For l-inch ham steak, double cooking time.
HI
HI to 8
HI
HI 3-3 1Aper side
HI 8-10
Hamburgers
%-in.. 4per lb.
Medium
Well Turn over only once. Avoidpressing down with spatula to retain juices.
7
716-18 19-21
Xleatballs—1-in. 8-9 18-22 Turn to brown on all sides.
Pancakes HI 2-3 Preheat 10minutes. Turn after 1Viminutes.
Sandwiches, thin 6-8 Z-3 per side If thicker, add 1to 2minutes.
Sausage Links, precooked
1to 2oz. each
4oz. each HI(08
HI to 817-19
19-24 Turn and rearrange as needed. For raw sausage, increase time
4to 10minutes.
Small Seafood
Shrimp, scallops, oysters Cook in 2tablespoons butter, if desired. Turn or rearrange frequently.
Do not preheat. Cover lightly with foil. If room temperature,
griddle 5to 7minutes.
HI 8-10
Sweet Rolls, reheating 710-15
8
WM-2
10-16 Turn over after half of time.
Breaded Vegetables
Delicate foods:
15-30minutes To retain moisture, cover with foil or metal lid. Or, place food in
heat-resistant containers on griddle.
Warming and Hot Tray
Entrees, casseroles
and hors d’oeuvres:
up to 1hour
14

Griddle Recipes
3
French Toast
French toast was originally devel-
oped to create an appetizing break-
fast from stale bread. While syrup
and butter are traditional accom-
paniments, Strawberry Butter,
below, adds an interesting taste
variation.
Preheat: HI—5 minutes
Cook: HI to 9—4 to 6minutes
Serves 4to 5
3eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
8to 10 slices white bread
1 tablespoon butter
Preheat griddle 5minutes at HI
setting. In small mixing bowl, beat
eggs, milk, sugar and salt until
smooth and blended.
Dip bread into egg mixture, coating
both sides.
Spread butter on preheated griddle.
Cook at HI or 9setting 2-3 minutes
per side until golden brown. Serve
u’ith syrup or Strawberry Butter,
below.
Strawberry Butter
1/2 cup butter, softened
1 cup strawberry preserves
Place butter and preserves in small
mixing bowl. Beat with mixer until
well blended.
Griddle Pizza
Preheat: HI—5 minutes
Cook: HI to 8-10 to 14 minutes
total
Makes 8pizzas,
Crust
2cups biscuit
1/2 cup water
Sauce
5 inches each.
mix
1 can (8 oz.) tomato sauce
1/4 teaspoon garlic salt
1/2 teaspoon dry minced onion
1/4 teaspoon oregano
1/2 teaspoon sugar
1 tablespoon butter
Preheat griddle 5minutes. In small
mixing bowl, stir together biscuit
mix and water. Divide dough into 8
equal parts, On floured surface, roll
out each part into a5-inch circle.
In mixing bowl, stir together tomato
sauce, salt, onion, oregano and
sugar. Set aside. Melt butter on
griddle, add 4pizza rounds.
Griddle 3to 4minutes at HI set-
ting. Turn over, add 2tablespoons
sauce on each and 2or more of
toppings, listed below. Cover with
foil and griddle at setting 8for 2or
3minutes until hot.
Toppings
Use 2tablespoons of the following
for each pizza: Mozzarella or Par-
mesan cheese; cooked ground
chuck or sausage; chopped ham;
chopped mushrooms or green
peppers.
Salmon or Thna Patties
Preheat: HI-5 minutes
Cook: HI to 9-7 to 11 minutes
1
1
1/3
1/4
1/41
1
1
1
can (13-15 oz.) salmon or tuna,
drained and flaked
egg
cup dry bread crumbs
cup catsup
cup water
teaspoon onion salt
tablespoon parsley, minced
tablespoon lemon juice
tablespoon butter
Preheat griddle 5minutes at HI
setting. In large mixing bowl, mix
salmon, egg, bread crumbs, catsup,
water, salt, parsley and lemon juice,
Form into 6equal patties.
Melt butter on preheated griddle.
Add patties and griddle about 4to
5minutes per side, until browned
and firm.
Note: Or make in 36 (1-inch) balls.
Griddle 12 to 15 minutes at HI set-
ting. Turn often.
Fish and Potato Patties
Substitute 1cup mashed potatoes
for egg, bread crumbs, catsup and
water.
Fish and Chips Patties
Substitute 1cup crushed potato
chips for bread crumbs and add
1I2cup chopped olives and
112 cup shredded cheddar cheese.

Griddle Recipes (continued)
Brunch Egg Scramble
Preheat: HI—5 minutes
Cook: 9—2 to 3 minutes
Serves 4
6eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1 teaspoon dry minced
2 tablespoons butter onion
1 can (4 oz.) chopped green
chilies, drained
1 cup cheddar cheese, shredded
Preheat griddle 5minutes at HI
setting. In large mixing bowl, mix
eggs, milk, salt and onion until
thick and very smooth.
Place butter on griddle. Add egg
mixture and griddle 2to 3minutes
at setting 9, stirring often until
evenly cooked. Stir in green chilies
and cheese until cheese melts. Serve
warm.
Chicken Livers with
Bacon and Onions
Preheat: HI—5 minutes
Cook: HI—16 to 19 minutes
Serves 3to 4
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1pound chicken livers
6slices bacon
1 medium onion, sliced 1/4 inch
thick
In small mixing bowl combine
flour, salt and pepper. Mix well.
Coat livers with flour mixture; set
aside. Cut each slice of bacon cross-
wise into 4parts and place on pre-
heated griddle. Cook 3to 4minutes
at HI setting. Add onions and
coated livers to griddle and cook
13 to 15 minutes at HI setting, stir-
ring often until livers are brown
and tender.
Corn Cakes
Preheat: HI—5 minutes
Cook: HI—2-l/2 to 3minutes per
cake
Makes 12 to 15 cakes
1tablespoon oil
1cup yellow corn meal
1 teaspoon salt
2 tablespoons sugar
1/2 cup boiling water
1egg
1/2 cup milk
2 tablespoons butter, melted
1/2 cup flour
2 teaspoons baking powder
1 cup cream style corn
Preheat griddle, then spread oil
evenly over griddle.
In small mixing bowl, mix corn
meal, salt and sugar.
Add water and mix well.
Beat together egg, milk and butter
and add to mixture.
Stir in flour and baking powder.
Add corn and stir.
Measure 1/4 cup of batter for each
cake. Pour on griddle and cook at
H1 1-1/2 minutes. Turn over and
continue cooking 1to 1-1/2 min-
utes. Serve with Honey Butter
Sauce, below.
Honey Butter Sauce
1/4 cup butter
3/4 cup honey
1 teaspoon cinnamon
Place all ingredients in a1-quart
saucepan. Cook at HI setting 2to
3minutes until butter is melted.
To Microwave this sauce, place in
1-quart casserole and microwave at
HI 1to 2minutes. Stir to blend.
Basic Meatballs
Preheat: HI—5 minutes
Cook: HI—15 to 18 minutes
Makes 48— 1inch balls
1pound ground chuck beef
2eggs
1 cup dry bread crumbs
1/4 cup milk
1 teaspoon salt or seasoned salt
1 tablespoon cooking oil
In large mixing bowl, mix ground
chuck, eggs, crumbs, milk and salt.
Form mixture into 48 balls, about
1inch each.
Place oil on preheated griddle, add
the meatballs and cook at HIsetting
for 15to 18 minutes. Turn frequently
to brown all sides.
Sausage and Ham Balls: Substitute
1/2 pound sausage and 1/2 pound
ground ham for beef.
Savory Meatballs: Add 1teaspoon of
one of the following: curry powder,
chili powder, basil OR add 2tea-
spoons mustard and 2tablespoons
catsup OR add Ipacket (half of
23/4 ounce box) dry onion or
tomato soup mix.
#)
16

Grill
You can enjoy grilled foods year
‘round, prepared in your own
kitchen on the grill that came
with your range.
Separate heating elements can be
set at different temperatures,
allowing you to use half the
cooking surface to grill meat and
the other half to prepare potatoes
or other vegetables, for a
complete meal.
How to Assemble the Grill
Step 1: Position the Grease
Collector and Pan in the cooktop
space provided.
Step 2: Fit the Reflector Pan over
the Grease Collector.
Step 3: Plug the Grill Heating Unit
into the receptacle so Heatin~ Unit
rests on the edge of the Reflect&Pan.
How to Set Grill Controls
The control knobs must be pushed
in to start; this prevents surface
heating units from being turned on
accidentally. Push the knob in only
when it is in the OFF position. When
the knob is in any other position, it
can be turned without pushing it in.
Front and rear units of the grill
heating unit are controlled separately
by setting one or both surface unit-
control knobs. Heat only half the
grill surface for cooking small
portions; or set each half at a
different temperature for cooking
different types of foods.
—
Push in control knob or knobs,
depending on area needed for food.
Step 4: Place the 2-piece grate over
the heating element. Each half of
the grill is controlled by one of the
surface heating unit control knobs
on that side of the range.
NOTE: Be sure grill components
are cleaned before each use. Turn knobs to the heat setting
you want.
I(continued next page) >
17

Grill Tips
●Do not leave grill unattended
while in use.
●Occasionally rearrange foods on
the grill, to prevent sticking and
provide better browning.
●Remove accumulated grease from
drip pan after each use, to lessen
smoking and odors. Grease buildup
can also become afire hazard.
●Trim fat from meats before
placing on grill. This will reduce
smoking and lessen grease buildup
in the collector pan. The trimmings
may be rubbed on the hot grates to
help prevent sticking.
●Grates should be oiled or sprayed
with anon-stick vegetable oil
before cooking to prevent sticking.
●Use the grill unit ONLY with a
high air-flow vented hood to carry
away smoke and fumes.
●Preheat grill for 5minutes at
HIGH heat setting, then turn to
desired setting for cooking.
●Make sure grease collector and
reflector pans are clean before
using grill.
●Allow space between foods when
placing them on the grill. Air needs
to circulate around the food for best
cooking results.
Questions and Answers
Q. When cooking many individual
foods, what can Ido to ensure
that foods will cook evenly?
A. When cooking foods of various
sizes and thicknesses, start larger
or thicker pieces first, add quicker-
cooking small pieces later. Press
meat lightly to lie flat on grill;
slash the fat on edges of steaks and
chops to prevent curling; break the
joints of split chickens so they will
lie flat.
Q. My grilled meats sometimes
come out drier than they should.
What can Ido to help prevent this?
A. Season meats after cooking
rather than before—salt can draw
out juices and dry out meat. Use
tongs to turn and rearrange meats
on the grill; forks will pierce the
meat and release juices.
Q. Ifollow the cooking times
suggested, but my foods don’t get
done properly. Is there something
wrong with my grill?
A. Probably not. Suggested
cooking times should be used only
as ageneral guide. Variables in
food can change cooking times
required.
Q. How can Ikeep barbecued
meats from developing an
unattractive burned look
and taste?
A. Sauces containing sugar will
often burn if used during the entire
cooking time. If your favorite sauce
contains sugar, try adding it only
during the last 15to 20 minutes of
cooking time for best results.
Q. Should Iuse the vent hood
during preheating?
A. Yes. Turning the ventilation
hood on during preheating helps
eliminate smoke from the heating
elements as cooking soils burn off.
Q. Can my grill be switched to
the other side of the range?
A. Yes. These interchangeable
modules can be used on either the
right or left side of the cooktop.
When inserting or removing a
module, take care not to force the
connection or exert undue pressure
which could damage the electrical
contacts.
Additional modules can be
purchased from your dealer, to
double your grill/griddle capacity
or to add two more Calrod@ surface
heating units.
Q. Foods cooked on my grill are
not browning as much as Ilike.
What could cause this?
A. If your range is being operated
on low power (voltage), foods may
be lighter brown than expected. A
longer preheating and grill time
may be necessary to achieve the
results desired.
Q. When cooking small loads
with only half the heating
elements, foods are not browning
as much as Ilike. What could
cause this?
A. To get optimum cooking
performance with small loads, use
the rear heating element. Longer
preheating time may be required
to get the desired results.
18

Grill Cooking Guide
“Do not leave range unattended
‘during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
1. Preheat at HI setting for 5minutes 4. Suggested cooking times should
before grilling. Turn to cook setting be used only as aguide, since
on guide for your particular food. variables in food can change
2. Trim excess fat from meat. cooking times.
3. Before cooking steaks, slash fat
around edges to prevent curling
of meat.
Food Suggested
Setting Cook Time Comments
Marinate less tender beef before grilling.
BeefCubes, Iinch 117-20
HI
Chicken:
Pieces or Quarters ‘7
Chicken, halves
Cornish Hens, halves I
Fish Steaks
1inch or less I
50-60 (total)
70-80(total)
40-50
9If sauce is desired. baste last 15to 20 minutes, turn and rearrange often.
9
Turn or rearrange often.
9
HI 15-20 Brush with melted butter.
If stuffed. add 6minutes to total time. Cover top with foil.
Firm fruit such as apples and pineapples are recommended. Turn often.
Fish, whole (6 to 8oz.) 717-20
Fruit Slices (Vi to Y“-in.) 917-22
Ham Steaks (1 to I%-in. )HI 8-10per side
Hamburgers (%-in. )
Rare
Medium
Well
HI
HI
HI
6-7 per side
8-9 per side
10-11per side
Turn over after half of cooking time.
.. . . .
Ham Chunks
1inch, precooked 917-20 Rearrange often.
Hot f)o& HI 7-9 (total)
Iiabobs
Meat
Vegetable
Lamb Chops (% to l-in. )
Lobster Tails
HI
HI
HI
20-25
10-15
9-13 per side
24-28
For less tender vegetables such as tomatoes. reduce time 4to 6minutes.
Cut thin undersell to expose meat. Turn over every 5to 10minutes.
HI Brush with butter.
Pbrk Chops (loin or rib)
?~~-jn,
l-in.
Sausage Links (4 oz. each)
Raw
Precooked
HI
HI
HI
9-HI
9-10per side
15-17per side
11-12per side
6-8 per side Grill whole or cut into 2to 4pieces. Turn to brown all sides.
9
9
HI
HI
HI
HI
HI
HI
HI
HI
9
9
Spare Ribs
Entree (3 lbs.)
Appetizer (2 lbs.) 60-80 (total)
50-60 (total) Parboil 5minutes before grilling. Rearrange and turn over frequently.
Baste with sauce last 10minutes. as desired.
Steaks, Tender Beef
3Ato l-in.
Rare
hledium
Well
l?a to 2-in.
Rare
hledium
Well
Beef Steaks, less tender
%to l-in.
hledium
Well
5-7 per side
6-8 per side
8-10per side
7-9 per side
9-11per side
12-15per side
9-11per side
13-15per side Tenderize before grilling. Turn and cover with foil after first half of cooking
time for more juiciness.
Wgetable Slices
?’~-in.thick
Vegetable Halves
18-23 Firm vegetables such as potatoes and acorn squash are recommended. Brush
with butter. Turn often.
Choose tender vegetables such as squash and tomatoes. Cover with foil. For
tomatoes, reduce cooking t]me 10minutes.
25-30
19

Grill Recipes
Salisbury Steak
with Mushroom Sauce
Preheat: HI—5 minutes
Cook: HI—See below
1-1/2 pounds ground chuck
2 tablespoons onion, chopped
1 teaspoon seasoned salt
1/4 teaspoon pepper
Preheat grill 5minutes at HI set-
ting. In large mixing bowl, combine
ground chuck, onion, salt and
pepper. Mix well. Form into 4oval
patties, (2-1 /2 inches by 4 inches by
1-inch thick). Place patties on grill
and cook at setting 9for 21 to 25
minutes for well done, or 16 to 20
minutes for medium doneness. Turn
patties after half of total cooking
time.
Mushroom Sauce
ln 2-quart saucepan, melt 1/4 cup
butter. Add and saute 2cups fresh
mushrooms (about 5minutes).
in 2-cup measure, blend 3/4 cup
water, 2teaspoons cornstarch, 1/2
teaspoon salt, 1/8 teaspoon pepper
and 2teaspoons soy sauce. Gradu-
ally add to mushrooms, stirring
u’ell. Simmer 10 to 15 minutes,
stirring often.
Grilled Chicken Quarters
with Smoky Texas Sauce
Preheat: HI—5 minutes
Cook: 9—50-60 minutes
Non-stick coating spray or oil
13-pound chicken, quartered
Prepare grates with non-stick
coating spray or oil before
preheating.
Break the leg bones at the joint to
allow chicken to lie flat on grill.
Place meaty side down on grill and
cook on setting 9for 40 minutes,
turning over every 20 minutes.
Brush with sauce below and con-
tinue cooking 10 to 20 minutes,
turning over every 5minutes.
Smoky Texas Sauce
1 can tomato soup
1/3 cup water
1 tablespoon oil
1 teaspoon dry mustard
1 teaspoon brown sugar
1 teaspoon salt
2 teaspoons chili powder
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 cup onions, finely chopped
1 tablespoon liquid smoke
In 1-quart saucepan, stir together
all ingredients. Start cooking on HI
setting until bubbling, about 2
minutes. Turn heat down to
medium and cook 7minutes.
To Microwave this sauce, place
ingredients in a1-quart casserole
and microwave at HI 7to 8min-
utes, stirring after 4minutes.
Lemon Marinade
In 1quart measure or cooking con-
tainer, mix together 1/2cup lemon
juice, 1/2 cup cooking oil, 1table-
spoon parsley, 2bay leaves, 1clove
crushed garlic, 2onion slices,
1tablespoon sugar, 2drops liquid
hot pepper sauce. Good with
poultry or beef.
Teriyaki Marinade
In 1quart measure mix 1/4 cup soy
sauce, 3tablespoons honey, 3/4 cup
cooking oil, 2teaspoons ginger,
1teaspoon garlic salt and 3table-
spoons chopped onion. Good with
bacon wrapped appetizers, beef,
chicken and seafood.
Mustard Jelly Sauce
In 1quart saucepan mix 1jar
(10 oz.) apple jelly and 1/3 cup
prepared mustard. Cook 6to 9
minutes at setting 5until jelly
melts, stirring often. Good with
pork or sausage.
Brown Sugar Pineapple Baste
Drain 1can (15 1/2 oz.) pineapple
slices, saving juice. in 1quart
saucepan stir together reserved
pineapple juice plus water to equal
1cup, 1teaspoon vinegar, 1/4 cup
brown sugar, 1tablespoon corn-
starch, 1/4 teaspoon cinnamon and
1/8 teaspoon cloves. Cook IO to 12
minutes on surface unit setting 8
until thickened. Stir often. Serve
with pork or poultry; use pineapple
slices as garnish.
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