Hotpoint RH966G User manual

Y
l" "_ u_ |vvu.,.,.,,,=.,=
Model RH966G
((l((Immll(ll)(l_ _ B D BgHIIINBn mm amunsenm m
RllE/n TUBED BIiIInK
gD_mqlM II llliil lililBIl/
nail. m dnh. numn_ m mmn_ u .st.
BEST PERFORMANCE
frde_m 'unto mr
ires venlmm ml_V_m
Nq_HUWAVn_ HAHGE
tiJ,
SAVE ENERGY
See energy saving tips on page 8.
SAVE TiME AND MONEY
See Section entitled "Before You Call For Service" on pages 33 thru 34.
_VETHESEiNSTRUCTIONSFORFUTUREREFERENCE

7)ear crow;ave Gookin Genter Ow;zer:
It is our sincere hope that you enjoy every feature of your new oven. It is designed to give you dependable cooking re-
su ts wh e conserving energy and savi_nl_you money.. .............
Energy conserving tips that you may follow while cooking are prlnteo on page U. lllese are ways youp tee useq u_-_l]lt
make the must aavantageous use of your oven.
if you have any quest ons about your new oven, how to use any feature a different way or special eooking techelques_
that are not answered in the Use and Care Book which comes with your oven, please write or call the Hotpolnt con- _
cHm_r I'_nnrt_;n_fnr nvs_r vntl Th_ _€_'l_llm_r Cnnrdln;_tnr '_. inh is tn held you and your f_n_ilv eat the most out of your Bek
new_v;n_':rh;"numbe;'i_a_'aiia'ble-fromyour-c/ea/er:f;om the local Hotp'oint-Sa/e's_ Officel or-contact me directly; We
would like to hear from you.
CONSUMERS INSTITUTE
HOTPOINT
APPLIANCE PARK AP2-235
• LOUiSViLLE, KENTUCKY 40225
Your Hotpoint oven has a nameplate on whicl_ is stamped the model number and serial number. To
locate nameplate, open conventional oven door and look at frame above oven opening.
fore sending in this card, please record the numbers in the space below, or get them from name-
plate described above, and record here.
Model Number Serial Number
Please reference both these numbers in any future correspondence or product service calls cor_
cerning your oven.
SAFETYTiPSTOFOLLOWWHILECOOKIgGELECTRICALLY
gY fl,_dll, you, _L, yuu,/ /_tJJ / cAt,go:...
• Have it installed and properly grounded by a qualified installer.
• Have the installer show you the location of the range circuit breaker or fuse, and
mark it for easy reference.
°Don't assume that you know how to operate aii parts of the range. Some feature_
may work differently from those on your previous range.
•UO lake [lie [11[1_ LU f_(J UU[ 3M_U3LIUII3 IUI UUSI. Ub_.
When using your range...
•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 after use, do not touch, or let clothing or other flammable materials
contact any heating elements or interior area of oven until all of these areas
have had sufficient time to cool. Other potentially hot surfaces include the
cooktop and areas facing the cooktop, oven vent openings and surfaces near
the openings, crevices around the oven door and the edges of the door window.

o
o
e Don't leave children alone or unattended in the area where a range is hot or
in nn_ar_firm Th_l nr_i,lrt h_ c_l_r_l_, h,,rn_t'l
•Don't allow anyone to climb, stand or hang on the door, drawer or top surface
of the range. They ¢,nuld damage, th_ rnn_ _nrl #v_,n fin it nvpr _llqina qpvpr_,
personal injury.
CAUTION: DO NOT STORE ITEMS OF INTEREST TO CHILDREN !N CABINETS
ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE---CHILDREN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY IN-
JURED.
°,_Wear.,_properappare!--Ioose._ , fitting or hanging garments should never be worn
wnue using me appuance.
°Never use your appliance for warming or heating the room.
Use Proper Pan Size--This appiiance is equipped with one or more surface units
of different size. Select utensils having flat bottoms large enough to cover the
of the heating area to direct contact and may result in ignition of clothing. Proper
relationship of utensil to heating area will also improve efficiency.
°Never leave surface units unattended at high heat settings. Boilover causes
_h smoking and greasy spillovers that may ignite.
Use only dry pothelders--moist or damp-potholders on hot surfaces may result
in burns from steam. Do not let potholders touch hot heating elements. Do not
use a towel or other bulky cloth.
•Glazed cooking utensils--only certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils are suitable for range-top service without
breaking due to the sudden change in temperature.
- IU II!llllllllLg ULIIIIb, I_IIILIUII UI II_lllln_lUl_ l[la[erlalS, and spillage due to unin-
tentional contact with the utensil, the handle of a utensil should be positioned
.qn fh_f if i_ tllrnp_H inw_rH :_nfl flnP_¢ nnf _yf_nH r_/,_r _Hi_P_nf eelrfs_P= ,mile
When flaming foods under the hood, turn the fan off. The fan, if operating, may
spread the flame.
Stand away from range when opening oven door to let hot air or steam escape
before removing or placing food inside.
° Place oven racks in desired position while oven is cool. If racks must be han-
dled when hot, do not let potholder contact hot heating element in oven.
Pulling out shelf all the way to the shelf stop is a convenience in lifting heavy
foods. It is also a precaution against burns from touching hot surfaces of the
door or oven walls.
°Don't heat unopened food containers in the oven. Pressure could build up and
the container could burst, resulting in injury.
W'rhen using cooking or roasting bags in oven, foiiow manufacturer's directions.
Be sure reflector pans and vent ducts are unobstructed and in place. Their ab-
sence during cooking could damage components and wiring.
Don't use aluminum foil to line reflector pans or anywhere in the oven except
_.._ _l'_a'._lll_.'-.*l III LIII_ UUUI\IE;L. IIII_IUIJ_:I IIIOLalIC_LIUII I_UUlLI I_UlL III I:l _IIUL;I_, IIl_
hazard, or damage to the range,
o
A
v
@

o
Q
o
Keep hood and grease filters clean according to instructions to maintain good
venting and to avoid grease fires.
Don't immerse or soak removable surface units. Don't put mem in a dishwasher.
Do not store flammable materials in an oven or near the cooktop.
DO NOT USE WATER ON GREASE FIRES. NEVER PICK UP A I-LAMIN(3 I-'/A!
Smother flaming pan on surface unit by covering pan completely with well
[In8 IICI, C00Rle 5[Iraqi. U[ IlaL Lilly.
Flaming grease outside pan can be extinguished by taking soda or, if available,
When cooking in the oven, flame can be smothered by completely closing door
=n,_ h,r,_in_ OVEN ql=T to OFF
Also see frying tips, surface unit pages.
Self-Cleaning Oven...
_t2d I•
•Do not clean door gasket. The ooor gasket is essenual.... mr a gouu t,_u
should be taken not to rub, damage, or move the gasket.
,o, UU IIUL U_._ UV_II t.IUCHI_I_). I'_U _.Ullllll_:l_,l_ll Uv_:II Ib.,It;_lllq;:;I uI uV[;ll III1_1 _/IUL_;%,LI1/_,
coating of any kind should be used in or around any part of the oven.
•Before self-cleaning the oven, remove broiler pan and other utensils.
Microwave Oven...
•Cooking utensils may become hot because of heat transferred from the heated
food. Pot holders may be needed to handle them.
AIw.r_ ,,.,-Iw_r ,-.-,,-_,,_ ,'.,',_l,.;*',r_ ,-,_,,'_'.'_f;nn_'. fh_ _'h_,lf ,-.an h_P,-,r,n_ fnn hnf fn fn, nnh
THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXER-
C!SED !N TOUCHING THE SHELF.
•Remove wire twist-ties on paper and plastic bags before placing in microwave
oven. Twist-ties can cause heating of the bag under certain conditions, and
can cause fire.
v
If you need service..,
•Read "Before You Ca!! for Product Sewice" at rear of book,
•Don't attempt to repair or replace any part of your range unless it is specifically
recommended in the book. All other servicing should be referred to a qualified
technician.
•Read the warranty on the warranty sheet* which accompanies your Use and
Care Book.
.Disconnect range at range circuit breaker or main fuse before performing any
service.
*If you did not receive the warranty sheet, drop a card to the Publications Distribution Section, Gene_
Electric Co., P.O. Box 111, New Concord, Ohio 43762.
Give them the comnlete model number of your range plus vour name. address and zin cede. and a warranty
sheet will be sent yo_.
i _!i_:¸ ::
:: :; : ;:1::? -:::- :::-- :-:
:::? ;: :Z:: 1::?:::::::;;::i: ;:Y:::;;:;L :::: :::U: ::::...........................................................................................................................................................................................................................................................

PettiLy tip [u IUllUW
A
,_ 1. UOOKIngutensils may become hot because
-- of heat transferred from the healed food. This
is especially true if plastic wrap has been
covering the top and handles of the utensil.
Pot holders may be needed to handle the
utensil.
2. Sometimes, the oven shelf can become too
i._m L .... t. n.... e•
,or to LUUL;..t_e careml touching the shelf
during and after cooking.
3. Don't heat unopened food containers in
............ the oven. Pressure building up can cause the
..... :___ L................. inj
4. Don't defrost frozen liquids--especially
carbonated ones--in the oven. Even if the
container is opened, pressure can build up.
This can cause the container to burst, result-
_ mg m injury.
t. Don't overcook food excessively. Food
lWdries out, and can even ignite in some cases.
6. If food should ever ignite: Keep the oven
door closed. Turn off thA onw_,.r lmmmrlint_,lv.
turn t ito 6FF oriii- e%- ed"
or shut off power at the fuse circuit breaker
panel.
7. Remove the temperature sensor from the
oven when not using it to cook with. If you
leave the sensor inside the oven without in-
serting it in food or liquid, and turn on micro-
wave energy it can create" electrical arcing in
8. Remove wire twist-ties on paper and plas-
tic bags before placing in oven. Twist-ties
.......... sometimes cause bag to heat, and may cause
only be heated for short periods of time:
9. Boiling eggs (in or out of shell) is not rec-
ommended for microwave cooking. Pressure
can build up inside egg yolk and may cause
it to burst, resulting in injury.
10. Do not pop popcorn in your microwave
oven unless m a special microwave popcorn
accessory or unless you use popcorn in a
package labeled for microwave ovens. Be-
cause of the heat generated without these
precautions, the container could catch fire.
J:AIi^ ..... L:I ----! ..... '
Wl ili l I iIurowi::tvi Jig
11. Use metal only as directed in cookbook.
Metal strips as used on meat roasts are help-
ful in cooking food when used as directed.
Metal trays may be used for TV dinners.
However, when using metal in the microwave
oven, keep.metal at least 1-inch away from
sides ot microwave oven.
12. Do not operate the oven while empty to
avoid damage to the oven and the danger of
fire. If by accident the oven should run empty
a minute or two, no harm is done. However,
L,t y ___VUIU UIJ_l';_blIlg 1,111_ oven einpLy a_ all
times--it saves energy and prolongs life of
the oven.
13. Foods with unbroken outer "skin" such
as potatoes, hot dogs or sausages, tomatoes,
_nnl_ chlck_n liv_r_ nnfl nfh.r _;hl_t_ _nr]
eggs (see above) should be pierced to allow
steam to escape during cooking.
14. "Boilable" cooking pouches and tightly
covering containers should be slit, pricked or
vented as otherwise directed in Cookbook.
If they are not, plastic could burst during or
immediately after cooking resulting in in-
jury. Also, plastic storage containers should
be at least partially uncovered because they
form such a tight seal.
15. Do not use your microwave oven to dry
newspaper. If overheated, it can catch fire.
16. Plastic utensils_Plastic utensils de-
signed for microwave cooking are very useful,
plastic may not be as tolerant of overcooking
conditions as are glass or ceramic materials
and may soften or char if subjected to short
periods of overcooking. In longer exposures to
overcooklng, the food and utensils could ig-
plastics only "and use them" in strict com-
pliance with the utensil manufacturer's rec-
ommendations. 2) Do not subject empty
utensils to microwaving. 3) Do not permit
children to use plastic utensils without com-
nl_fp _un_rvi_;nn
All these things are normal with your microwave oven:
............................ door. case.
4

It isessentialthatwe,themanufacturer,know at all times the location of the microwave oven
you are now us ng. we aSK ma_ you--
1. Check with your supplier to be sure he has registered you as an owner of this appliance. (He
_k_,.1,-] k .... ,,] ..... _1 eenrl;nrr "_n €h1¢1 p_rt_ ffra _'h_:* N11f.qir]P _ _hfz_ ('_rton when this anuliance
was delivered or by maintaining his own, registration file.)
T* .n. ronvo r,lo_o r_n_w your re._istration by writin_ to the address below.
3. If you are not the original purchaser of this appliance, please establish the fact that you are
now the owner of this appliance by writing to--
Hotpoint Product Service Section
General Electric Company
Range Marketing Operation AP 2-210
Appliance Park, Louisville, Kentucky 40225
Please state---MODEL and _P.HIAL NUMI_r.KS. (2nese numbers are locat_c_ uy uiJ_;U_ uu;tvv.-
tional oven door and looking on frame above opening.) Spaces are provided on page I for each
customer to re_cord the model and serial number of his or her own microwave cooking center, for
future reference.
Thi_ nnnli_nP._ m.;t h_. rP._i_tered_alease he certain that it is.
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE
TO°EXCESSIVE MICROWAVE ENERGY
(Microwave Oven Oniv}
result in ham_ul exposure to microwave energy. Tt is important not to defeat or
tamper with the safety interlocks.
•DO bl0T PLACE any object between the oven front face and the door or allow soil or
cleaner residue to accumulate on sealing surfaces.
3, DO blOT OPERATE the oven if it is damaged. It is particularly important that the
oven door close properly and that there is no damage to the (1) Door (bent), (2)
hinges and latches (broken or loosened), (3) door seals and sealing surfaces.
_, THE OVEN SHOULD not be adjusted or repaired by anyone except properly quali-
fied service personnel.
5
:: ;:: :: : .................. ......
5

/=///¸¸!¸¸ =
fi
fumcm. j
J
MICROWAVI= OVEN
Features Of Your Microwave
Cooking Center .7
Important Notice .................. 5
Important Precautions For Safe Use ... 5
Multi-Power Levels ................ 9
Operating Instructions... Foods
Cooked By "TIME" .............. 10
Using The Temperature Probe .... 11-13
Safety Tips To Follow While
Microwaving ................... 4
Temperature Probe ............. 28
SURFACE UNITS
Cooking .................... 14
Heats--How fo Use.
Cooking Utensil Tips--Materials
and Sizes .................... 15
Cooking Chart and Information ... 15-16 "
Home Canning Tips .............. 17
Safety Checklist While Frying ....... 17
CONVENTIONAL
OVEN
Oven Timer ................ 18-19
How To Use Your Conventional Oven .. 20
Baking ........................ 21
Broiling, Broiling Chart ......... 23-24
Roasting, Cooking Chart ........... 22
Automatic Oven Cleaning ....... 25-27
HOW TQ CA_I: i:fll_
YOUR MICROWAVE
COOKING CENTER
Oven Vent, Duct ................. 29
Porcelain Enamel ................ 28
Surface Units: Plug-In Feature,
Removable Chrome-Plated
Reflector PantRings ......... 28-29
Broiler Pan, Use of Aluminum Foil ... 30
Oven Thermostat, Adjusting ........ 30
Pl_n;_. PI_ _ #e D_ _-I-. All
Finishes .................. 31-32
Automatic Temperature Probe ...... 28
Interior and Exterior Areas of
Microwave Oven ............... 28
GENERAL
Safety Tips ..................... 1-3
Energy Conservation ............... 8
Before You Call For Service ...... 33-34
Model and Serial Number Location ... 34

ii!_ii:ii_i_!iiiiii!__iiiiii_iiii_i_ii__:i_:i
=
_AIt I_ II R _ maPm At Nllcw RI
IVliL;HUWAV_ UVCiU
1 DOORHANDLE--Oven doesn't
ooerateunlessdoor tssecurely
I_tched
2 D00R LATCH--Push intoopendoor
D00nGASXET...........
4- WINUUW--MI:IRL eml:LU--
allows cookingto beviewed
while keepingmicrowaves
cenfiqedin oveq
5 LIGHT
6 PLASTICCOVER--Protects
Stirrer blade
7 0VEN VENT--Removes moisture
8 OVENSHELF
9 TEMPERATUREPROBE
4rl gl_Ol_DTAi'*l € I_tllZ ?B=MP¢fl.
|u nhv_| *nvb_. v|z • bins hzz
ATUREPROBE
11 DIGITALTIME CONTROL
12 TIME/TEMP SWITCH--To cookby
Time, push left,set timer. To cook
by Temperature,pushright, set
temperaturedial
4_ I_nnll "rl_l_n r*nu"rnn| vlzlnn
Io ruuu ! _mv _UN I nuL hNUO
14 POWERSELECTBUTTONS--
SelectLOW/DEFROST,MED,or
HIGH settingbefore eachuse,
15 INDICATORLIGHT
16 "START" BUTTON--Push to
start all cookingoperations. J
i
.-_ -%
CONVENTIONAL
q11111=RI
17 MODELand SERIALNUMBERS--located
at right sideof lower ovenframe.
i8 OVENSET (CLEAN)Knob
19 OVEHTEMP (CLEAN)Knob
20 Oven Indicator Light
71 A.tnm_ti_ Own Timer I_.lflek
Minute Timer
22 Oven Timer (CLEAN)Dial
23 LATCHRELEASEBUTTON
24 LATCH"
25 Self-CleaningOven Clean Light
26 LOCKLight
27 Shelf Support
28 OvenFrame
/++++++j++o+
31 Windowand Metal Shield
32 DoorLiner
33 Broiler Panand Rack
34 Oven Light Switch--Door
35 Storage Drawer
,+ j i° +_
MODEL RHSGGG
,rl,i
SURFACE UNITS i
36 Calrod®Plug-inSurfaceUnits--
Chrome-platedReflectorPan/Rings
37 Master IndicatingLightfor
SurfaceUnits
Controlsfor SurfaceUnits
FluorescentLampSwitch
SurfaceLight
RemovableVent Ductfor Lower
Oven(underright rear surfaceunit)
OvenCyclingLight
Removablemetalplatesfor optional
VentilatingHoodpreaoefilters.
i38
39
41
42
43
Hotpoint reserves the right to change materials and specifications without notice.
T

A. MICROWAVE
COOKING
1. Use proper power level as recommended and
DO NOT OVERCOOK.
2. Do not operate the oven while empty. If by
accident the oven should run empty a minute
or tw6, no harm is done. However, try to avoid
nn_retin_ the oven emntv at all times--saves
energy and also ensures good long term hfe
of oven.
B. TOP-OF-THE-RANGE
COOKING
1. Use cooking utensils of medium weight alu-
minum, tight-fitting covers, and flat bottoms
which completely cover the heated portion of
the surface unit.
2. Cook fresh vegetables with a minimum amount
3. Keep an eye on foods when bringing them
quickly to cooking temperatures at HIGH heat.
duce heat immediately to lowest setting that
will keep it cooking.
4. Use resmum..... near with surzace.... COOKing wnen-
ever possible. For example, when cooking eggs
in the shell bring water to boil, then turn to
OFF' nn_itlnn tn eotnnl_t_ th,_ _nnl_in_
5. Always turn surface unit OFF before remov-
ing utensil.
6. Use correct hea t for cooking task.., high heats
to start cooking (if time allows, do not use
HIGH heat to start), medium high--quick
brownings, medium--slow frying, low--finish
boiler heat, finish cooking, and special for
small quantities.
the amount needed. It is not economical to boil
a container full of water for only one or two
cups.
C. OVEN COOKING
1. Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheat-
ing. If you find preheating is necessary, keep
an eye on the indicator light, and put food in
the oven promptly after the light goes out.
9Alw_vr h_rn rayon C}FF h_tenr_ r_tn_n_ fond.
........ j............................. _ .....
3. During baking, avoid frequent door openings.
Keep door open as short a time as possible
...L--- •" - .... .3
w.e. it is upv.cu.
4. For self-cleanlng oven, be sure to wipe up ex-
cess spillage before self-cleaning operation.
5. 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 in ap-
proximately the same time.
6. Use residual heat in oven whenever possible to
finish cooking casseroles, oven meals, etc. Also
add rolls or precooked desserts to warm oven,
using residual heat to warm them.
F
ENERGY COSTS IN AUTOMATICALLY SELF-CLEANING YOUR OVEN
Self elemaing ovens help conserve energy since their specifically designed insulation
system means less electricity (than non self-cleaning ovens) is necessary during normal
baking and roasting. In fact, enough energy is saved throughout a year's time to pay
for the average energy costs used in automatically self-cleaning the oven over the same
period of time.
Ioven electrically. Based on national average electric rate of 3.8¢ per Kilowatt hour (1977
i L DOE data) cost for sell clean cycle is about 16€.

¸¸¸77¸ - 7 Z_-_7 -7
MICROWAVE OVEN
!
I
I
I
With your Multi-Power Microwave Over. you have the versatility to cook just
about any type of food. Use the cook book provided with your oven to guide you.
I
i
!
]
M|l._n U[ PUll UII _iUU-/OJ ruw_l tauuuL ur._ wv_L&_ UUL_UL _.-4L* tVUL_I IJ_gzl_ _,_LJ_
Boiling candy, puddings and sauces, cooking small to medium-size vegetables, pastry
shells, chicken pieces_ fish_ hamburgers, bringing to boil soups, stews and simmered-type
meats.
Also, cooking baked-type fruits such as apples, beverages, many moist cakes and bar
cookies such as brownies, appetizers and fast melting of butter.
ME_O--Cooking custard-type vegetable casseroles, whole head of cauliflower, omelets,
commercially frozen souffles, some cookies, finish cooking fudge, bread pudding and other
dessert custards, drying homemade noodles and roasting some meats with automatic
temperature control, including "Carefree Roasting."
LOW/DEFROST--Use for most defrosting. Also dried beans and peas, pot roasting . . .
even poaching eggs.., are possible at this setting. Shortbread and meringue cookies
are cooked well at LOW. And softening and melting at this power level, although longer

MICROWAVE L:_:
The operating instructions below tell you how to start, interrupt and stop cooking in the
oven. While you are reading £neee ms_ruccmns wny not make a cup of conee--_--or omer
hot beverage as you learn to use the controls? Use a plastic-coated paper cup for hot
ateaspoon of freeze dried coffee. Remove spoon•
IB
BIB
Piace food (or cup of coffee) in oven. Oven inte-
rlor light comes on automatically when door is
Select _Power. Level._See recipe for suggested
power levels for foods. For your cup of coffee,
set at HIGH.
5
Select TIME/TEMP setting. For your cup of
coffee, set switch to TIME by pushing Time/
Temp _witcb to the lelt. _EE _'EUIAL u_'-
ERATING INSTRUCTIONS PAGE 11.
Set Time Control (1¼ to 1_ minutes for cof-
fee). Digital timer goes up ,to 59 minutes and
ments of 10 minutes; knob at right of timer
_f,_ mlnute_ and seconds. To set minute knob,
grasp knob and push in. Turn to desired time
setting. Timer can be reset during cooking if
needed.
Pu__h"_;TART" button. When oven i_ cooking.
interior light comes on, a fan starts to operate
and an indicator light comes on to tell you oven
is operating.
The timer indicator moves toward "0" only when the oven is cooking or defrosting with
microwave energy.
When the timer reaches "0," a bell will sound to tell you that cooking is completed and
Remember... if you open the door before the timer has reached "0," cooking or defrost-
ing stops, the timer stops and oven indicator light goes out. When you close the door and
push "START" button again, cooking resumes where you left off!
10
: : :

.... MICROWAVE OVEN
(
I
I SENSOR
\,
HANDLE
I
f
I
CL!P
i
L;_I:IL t I
END
I
The temperature prod lS aeslgneu _o n_lp mu_u yuu_ u._lL, w_w _u,,_-6 .,u_ _._
w1_le requiring less attention for appropriate foods. Up to now, microwave cooking has
_,_ A_,_ h,_ q_TMR _qnw vn. e_n enok many foods to a Dre-set TEMPERATURE,
and be assured that they are as hot as you want them to be for serving, or proper doneness.
See page 12 for many foods recommended for cooking with your automatic temperature
probe. Page 12 also lists foods not recommended for use with the probe.
; 2.
In genera! insert probe into centermost
part of fopd as horizontally as possible.
insert aL least i-inch into °IOOQ.
Place food with probe into oven.
I
,, Insert cable end into receptacle on oven
wall until "seated."
n
BE SURE PROBE IS ATTACHED SE-
I__Ul't.l_l._ IU UV r',.LN .IL_JI_Kj.IZ_ Ik_'.-,.L_.L_. xx
probe is not attached securely, the oven
will not turn on when "Star_" button is
pressed, as a reminder to secure cable end
of probe to oven receptacle.
Use clip on cable to loop cable where ap-
propriate. Looping cable not only controls
length of cable but also supplies more
stability of probe in food (helps prevent
probe slipping in food). Close oven door
firmly tn in._ure ora_,r latching.
....... #......... r" -r ......... --
(continued next page)

MICROWAVE vv=J,_"_"
.Set oven controls, following recipe infor-
mation in special section for Automatic
Temperature cooking, located in back
pages of Cook Book, which accompanies
your oven.
a. Set power level•
hC) AJ. rlF1TlIK'L'( /rl_'L'_KT') _.._&_L _ rlrll_l_Klr'_
Wm _€_b .ILJ..LVIJU_/ l,J_±Vlf _'_€lbl.;ll bU IJ_.LVJLf
(push switch to right) and dial fin-
ished temperature following recipe
information. (NOTE: If the actual
temperature of food in oven is higher
than the temperature you dial the
oven will not turn on when "START"
button is presseu. _necK _empera-
ture on di-,d to be sure it is set cor-
rpetqv T'F nnf. r_.qt_ T_e _n_ _h_n fnnd
..... j• ...... #.......... 7 ..........
in oven has already reached or ex-
ceeded desired finished temperature
•.. no further heating needed!)
c. Push "START" button.
Ill sWhen presetinternaltemperatureis
"reached, interior light and fan shut off and
cable end of probe from receptacle, then
,,, remove food and temperat, ure probe
together.
A
w
NOTE: So that you can plan an approximate serving time, recipes for using temperature
probe give both temperature to set and approximate cooking time. If oven turns off
unusually early, it may be that probe has slipped out of place in cooking. (This
can happen with any food thermometer.) "When this happens, reposition ther-
food, turn TEMP control dial Lolower temp setting until oven turns off.
12
::: _S

1. Casseroles--150°-160 ° internal temperature gives best doneness on mixture of precooked
foods heated together into a main dish. Raw foods such as hamburger or other meat, vegetables_
casserole heated to above temperature. The advantage of the temperature probe: _t tails yo
when casserole is at correct temperature for serving, without checking, peeking or guessing.
^ _ _ •ii , , •, -,w •sit
2. Reheating leftovers--this type oz tooa zs exceuen_ to nea_ wire zemperamre prooe oecause
often the amount of leftover food is not known, therefore, time to cook is only a guess. Cook-
ing to a preset temperature (usually 140 to 155 °) eliminates the guesswork.
3. Plates of Food--in general, place temperature probe in largest piece of food, then cover plate
with wax paper (or lightly with plastic wrap ). A preset temperature of 150 to 160 ° gives pip-
ing hot food.
4. Beverages and soups--use clip on cable of probe to help stabilize probe in liquids. A preset
temperature of 130 ° is "warm to drink," about 170 °is "steaming hot."
5. Beef, lamb and ham loaves--be sure to place probe as horizontally as possible, and use clip
to stabilize probe in meat mixture.
meat. A good rule of thumb to follow in preparing meat loaf mixtures _s to use 1 cup hqmd
(milk, water or juice such as tomato) to lZ/_ total pounds ground meat.
6. Roasts-carefree microwave many roasts. Very specific instructions are included in Cookbook.
7. Dips--hot dips are a popular appetizer. An__internal temperature of 90-130 °(depending on
me ingrealen_s) l, ]gs_ rlgn_ ro serve guest_.
1. Stewing, simmering and candy making--this type of cooking involves bringing food to a boil-
ing or simmering temperature and holding it at that temperature for a long period of time.
2. Delicate butter icings, ice cream, frozen whipped topping, etc.--these soften rapidly at warm
temperatures. Lowest setting on temperature probe is 90 °.
hard foods, it could break. However, after defrosting, many convenience foods may be heated
with the probe to the precise temperature for serving.
4. individual foods cooked in batches--in cooking with microwave energy, differences from one
food to another, even of the same type of food can result in different'cooking times of foods
in the same batch. A variation in size (such as in cup cakes, sandwiches, etc.) or moisture con-
tent Lsucn as m potatoes ana omer vegeraDms) can cause variation in ..... ' ................ _ ......cooking speeo, xem-
}_erature probe in one food in a batch might not correctly indicate internal temperature of all
oods cooked together.
5. Starchy vegetables--potatees which cook to steamy hot temperatures tend to stick to tem-
perature probe due to starchy nature of interior. (Clean immediately with soapy cloth, then
rub lightly with plastic scouring ball, if necessary.)
8. BatMrs and doughs which are baked. This type of food should be observed when cook-
ing to best judge when done. Also, periodic turning of the dish is usually required on these
delicate food types.
A
v
13

A
W
V
A
v
==: ===::==_:_===
I SPECIAL NOTE: With the upper oven being over the cooking sur-
face, you may find that foods you boil on the surface units may causewater condensation or water droplets on the underside of the upper
such as vegetables, rice, noodles, etc. or foods naturally high in mois-
ture, such as sauces or gravies.
I Steam condensation will not damage your range, but if you wish to
mi n " Lt_hss!b!li Y°!c°"dentation:
±. _,over po_s ann pans wire llClS whenever posslnle when DOlling
high-moisture foods on the surface unit.
2. Select a front surface unit for boiling any foods, when possible.
!
SURFACE UNITS
!
I
I
I
Your surface units and controls are designed to give you an infinite choice of heat settings for
cooking on top of the range. On models so equipped, a diagram above or below each cnn_:rn|
knob shows the corresponding unit which that knob controls.
How To Set Yaur _urf_p. Unit Controls
k. k,,,- J
i]Step 2
_- _ ] Turn either
'1 clockwise or
counterclockwise
to da._lmd
Control knob must be Pushed into set only from OFF position. When control is in any position
other than OFF, it may be rotated without pushing in; when rotated to OFF, control knob
pops out.
At-HI position, there is a slight niche so control "clicks" into the • o • o
highest setting; the lowesL setting is between OFF and WM or OFF °1° °1°
and LOW. (See diagram). A siight turn of the controi adjusts the heat (_-_ (_
up or down, depending on your needs. In a quiet kitchen, you may hear .
slight "popping" sounds during cooking, indicating heat settings are
being maintained. _ _J
Be sure you turn control to OFF when you finish cooking. An indicator light will glow when
_I_£_ I11_ _11 auy _urla_ unl_ is on.
Cooki.g Guide for Using Heats
1-IIGI-I Quick start for cooking; bring water to boil.
MED HI Fast fry, pan broil; maintain fast boil on large amount of food.
MED Sautf_ and brown; maintain slow boil on large amount of food.
LOW Cook after starting at HIGH; cook with little water in covered pan.
WARM Steam rice, cereal; maintain serving temperature of most foods.
NOTE: 1. At HIGH, MED HI, never leave food unattended. Boilovers cause smoking;
greasy spillovers may catch fire.
2. At WARM, LOW, melt chocolate, butter on small unit.
14

SURFACE UNITS
Utensil Tins
'B"
1. Utensils should be fiat on bottom and should match size of surface unit (large pans on large
units, small pans on small units).
2. Aluminum utensils of medium weight are recommended for surface cooking because they
heat evenly and quickly. Skillets do a good job of browning foods and saucepans (with tight
fitting lid_s).are ideal for nutritious cooking with little water. Use regular, and non-stick type
iinishes. FoUow directiqns given in the Surface Cooking Chart on the following pages, l_ec-
ommended aluminum utensils were used in testing food for this chart.
utensds made of the following materials: cast _ron, gla_g ceram]c (pyroceram), and stainless
steel. Also, some types of enamelware which under certain conditions could melt and fuse to
mend heats no higher than MED and using awire grid between utensil and electric surface
urdt. Obtain grid when utensil is purchased, or at Honsewares Section of most department
sfx_re,_.
,
t;EflEAL
Cornmeal
_._ _ Grits
\_,_.. :___ Oatmeal
IT IS MOST IMPORTANT FOR GOOD HEAT CONDUCTION THAT UTENSILS
WITH FLAT BOTTOMS BE USED. Special cooking equipment without fiat Ix)ttoms,_
such as the oriental wok, are not recommended. Life of surface unit _be shortened and
range top can be damaged due to high temperatures required in this type cooking.
i i
I Hl_Brtng water to boil. Before 1. Cereals bubble and
adding cereal, switch to LOWorWM, then stir in expand when cooking.
cereal. Finish according to Use large enough pan
I....................i ...................
2. For steamed rice, switch
to WM; cover and cook
25 minutes.
EGGS
Cookedin shell
Fried '+SunnySide
' Up
Poached
Scrambled
HI--Cover eggswith cool
water. Cover pan and bring to
steaming point switch to
MED--Melt butter, Add eggs
and cover skillet; or do not
cover but baste with fat.
HI--Quickly bring water to
steaming point. Switch to
HI--To heat butter until light
golden color. Switch to
LOWor WM. Cook3_4 rain.
for hard-cooked,
Continue cooking until white
is "ust set" about 3-5
more mnotes.
MED or LOW, Carefully add
5 minutes for medium
doneness.
MED or LOW+Add egg mixture,
cook stirring to desired
doneness. Removefrom heat,
Begin timing when first
wisps of free steam
come from cover.
Variation: Start heating
fat at HI; when melted,
switch to LOW, add eggs.
Whenbottoms are just set
turn eggs ++overeasy" to
cook other side.
Eggs are easy to handle in
or pancaketurner to
drain.
E_gs continueto set
shghtly after removing
from heat,
15 (continued)

,_! _ . _ _; _',i__% _ •
"-_ '"_" S"_'_ }i' _ !i_t_;"_[:_!;;i_ U_'!_i'!.] I
':: J <b i
.............. F "_'_ /"" i .......... ............. " --:_- -..........

UNITS
......................... /-I()FVIC (Q/IH/I//'iP 1/I).
Canning should be done on range top only. DO NOT CAN IN OVEN OR IN MICROWAVE A
•J¥azax-4, m
more than 1-inch beyond edge of cooking area) is not recommended. However, when canning
with water-bath or pressure canner, large-diameter utensils may be used. This is becouse boiling
water temperatures (even under pressure) are not harmful to cooktop surfaces surrotmding
heating unit.
HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAM-
ETER UTENSILS FOR BOILING OR FRYING FOODS OTHER THAN WATER. Most
3y£UlJ Uf _tlt;_ IIlIXLUFUS--;:IIIU all gypes OI iryiglg--cooK a_ mmperamres mucn mgner man
boihng water. Such temperatures could eventually harm cooktop surfaces surrounding heat-
ing units.
OBSERVE FOLLOWING POINTS !N CANNING_:
1. Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest set-
ting to maintain boil (saves energy and best uses surface unit).
2. Be sure canner fits over center of surface unit. If your model range does not allow canner to
3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight
indentetion fits snugly over surface unit. Canners with flanged or rippled bottoms (often found
m enamelware) are not recommended.
RIGHT _" WRONG
4:___Whe_n___nningL_u_s_e_r_ec!pesfr?m_repu_ble sources. 'Rel!able recipes are available from flae
manuaat;_urer ut your carmer, manmac_urers o_ glass Jars tor canning, SUCh as Ball and Kerr;
and, the United States Department of Agriculture Extension Service.
5. Remember, in following the recipes, canning is a process that generates large amounts of
steam. Be careful while canning to prevent burns from steam or heat.
NOTE: 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 a pressure canner, and 2) For faster heating of large water quantities, begin with
HOT tap water.
Use minimum amount of fat for effective shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
Keep an eye on foods which fry at high or medium high heats.
If a combination of oils or fats will be used in frying, stir together before heating, or as
tats melt slow y. _iways neat tat slowly, and watch fat as it heats.
_J Use deep fat thermometer whenever possible to prevent overheating fat (beyond the
smoking point),
Foods for frying should be as dry as possible on exterior surfaces. Frost on frozen foods
or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.
I_ Keep range and ventilating hood free from grease accumulation.
17
@
A

CONVENTIONAL COOKING: ;i ==:
A
A
v
A
w
mmm F
Digital Clock and Minute Timer
DIGITAL CLOCK
TO SET THE CLOCK, push in the center knob
of the Minute Timer and turn Knob in either
direction to set the Digital Clock numerals to
the correct time.
(After setting the clock, let the knob out, and
turn the Minute Timer pointer to OFF.)
MINUTE TIMER
TO SET THE MINUTE TIMER, turn the
center knob clockwise, without pushing in, until
pointer reaches number of minutes you wish to
time (up to 60).
At the end of the set time abuzzer sounds to
tell you time is up. TO TURN OFF BUZZER
turn center Knob, without pushing in, until
pointer reaches OFF.
Automatic Oven Timer
The automatic oven controls are designed for
the homemaker who can't be tied down to being
in the kitchen or at home at specific times to
turn an oven on or off. These controls can be
preset to start and stop your oven for you. Or,
if you prefer to start the food yourself, ÷hey will
take over the job of turning the oven off.
18

"'-_"_-;''-'-; COOKING: TIMER
To set the automatic oven timer, use the two
dials next to the clock, marked START and
STOP. Each dial is marked off in 15 minute
segments and numbered by the hour. The point-
ers on these dials can be moved only when knob
is pushed in. (When the pointers are turned
you can hear a "ratchety" sound.) If pointer
can be turned it means knob has been pushed
in and pointer has been set. To be certain knob
is in out position, turn knob so pointer is at time
showing on the clock. Knob will pop out and
cannot then be turned. (Note: Before you set
these dials, be sure the hands of the range clock
show the correct, time of day.)
A. TO SET THE AUTOMATIC OVEN
TIMER SO IT WILL SWITCH THE OVEN
"LT'DArP f%_T A'_TY_ _'fil_ ATTrIy't_KArrITi"IATTV
AT A LATER TIME THAN SHOWS ON
THE RANGE CLOCK, DO AS FOLLOWS:
1. Set START time. Push in knob on START
turn on. The illustration shows START pointer
at 3: 30.
2. Set STOP time. Push in knob on STOP dial
and turn pointer to time you want oven to turn
off. The illustration shows the STOP time at
6:00.
Automatic Timer works only if STOP time is
set for a later time t_an shows on range clock
and on _rAt_r dial.
3. a. Turn OVEN SET* to TIME BAKE.
b. Turn OVEN TEMP* to proper tempera-
ture for food to be cooked. Place food in oven,
close the '• .......*....... "-'--'-- "v- oven "--'"
Qoor ail(1 wilt
be turned on and off at the times you have set.
DIATELY AND TO TURN OFF AUTO-
MATICALLY AT A LATER TIME, follow
only A2 and A3 above.
C. When food is removed from ovea turn OVEN
SET to OFF.
_X)'I_'_T T%,TT_T_ArID,c%D T TC_Z.TrrtCl at rr'T_
BAKE setting work differently than they do at
BAKE setting. Do not be concerned if no light
appears. Carefully recheck the steps given
above. If all operations are done as explained,
UVUII WII). U_Ji:lJ.'i:I_I_ ;E_ 11, _IlUUlU.
A
AA .."ram A_ A
q,_UURili_] i-UUU_ /,_UbUIIlabll&€llly
With Your Oven Ti._er
Meats, fruits and vegetables generally take well
to automatic cooking. You can cook one food,
the same temperature and time. However foods
of a highly perishable nature, such as milk, eggs,
fish, stuffings, poultry, and pork, should not be
cooked automatically unless standing time in
_.._oven Is _"÷ .... .u_..2...............
about 2hours after cooking of these foods. In
all cases, no matter what the nature of the food,
unless cooking is to start immediately, foods
should be thoroughly chilled in the refrigerator
,aa.,-, 0VER ¢:i,m:aer nmliilT
h_ai_mr am,o_nli n_m_mm ,_mm m,_
Surface lamp switch location is under right side
of control panel. Lamp may be lighted by press-
1_,,_+h. I_,rnrl _wi+eh h,,ttnn I_ _ilret,(I hold hut,-
ton depressed until light comes on.
O
19