Hotpoint RH966G User manual

--’’-
*Microwave
cooki~gcenter
ModelRH966G #
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BEST the
ERFORMANCE
f~Omyou~
._:YICROWAVERANGE
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*
-4mafsa
SAVE ENERGY
See energysavingtipson page8.
SAVE TnME AND MONEY
See Sectionentitled “BeforeYouCall ForService”on pages33 thru34.
@vETHESEINSTRUCTIONSFORFUTUREREFERENCE
M
—.—

DearXzcrowdue ~ookifig ~effter Owlzer~
It is our sincere hope that you enjoy every feature of your new oven. It is designed to give you dependable cooking re-
If you have any questions about your new oven, how to use any feature adifferent way, or special cookingtechniques
that are not answered in the Use and Care Book which comes with your oven, please write or call the Hotpoint COn-
would like to hear from you.
Your’Hotpointovenhasanameplateon which is stampedthe modelnumberandserialnumber.To
locate nameplate,open conventionalovendoorand lookat frame aboveovenopening.
Modelandserial numbersarealso on the PurchaseRecordCardwhich camewith your range.Be-
fore sendingin this card, pleaserecordthe numbersin the spacebelow,or get them from name-
plate describedabove,and recordhere.
ModelNumber Serial Number
Pleasereferenceboth these numbers in any future correspondenceor productservicecalls co
cerningyouroven. m
When you get yournew range...
Have it installed and properly grounded by aqualified
ELECTRICALLY
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 all parts of the range. Some features -
may work differently from those on your previous range. ~
Do take the time to read our suggestions for best use.
When usingyour range...
eDO 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.
.
1

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i
Don’t leave children alone or- unattended in the area where arange is hot or
in operation. They could be severely burned.
Don’t allow anyone to climb, stand or hang on the door, drawer or top surface
of the range. They could damage the range and even tip it over causing severe
personal injury.
CAUTION: DO NOT STORE ITEMS OF INTEREST TO CHILDREN IN CABINETS
ABOVE ARANGE OR ON THE BACKSPLASH OF ARANGE–-CHILDREN
CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY lN-
JURED.
Wear prqw apparel
—Ioosefitting or hanging garments should never be worn
while using the appliance.
Never use your appliance forwarding or heating the room.
Use ProperPan Size—This appliance is equipped with one or more surface units
of different size. Select utensils having flat bottoms large enough to cover the
surface unit heating area. The use of undersized utensils will expose aportion
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
smoking and greasy spillovers that may ignite..
Use only dry potholders— moist or damp potholders 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.
(Hazed 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.
To minimize burns, ignition of flammable materials, and spillage due to unin-
tentional contact with the utensil, the handle of autensil should be positioned
so that it is turned inward and does not extend over adjacent surface units.
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 doorto 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 aconvenience in lifting heavy
foods. It is also aprecaution 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.
When using cooking or roasting bags in oven, follow 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
as described in this booklet. Improper installation could result in ashock, fire
hazard, or damage to the range.
2

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 them in adishwasher.
Do not store flammable materials in an oven or near the cooktop.
DO NOT USE WATER ON GREASE FIRES. NEVER PICK UP AFLAMING PAI
Smother flaming pan on surface unit by covering pan completely with well f
ting lid, cookie sheet or flat tray.
Flaming grease outside pan can be extinguished by taking soda or, if available,
amulti-purpose dry chemical or foam type extinguisher.
When cooking in the oven, flame can be smothered by completely closing door
and turning OVEN SET to OFF.
Also see frying tips, surface unit pages.
Self-CleaningOven...
Do not clean door gasket. The door gasket is essential for agood seal. Care
should be taken not to rub, damage, cv 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 &Care booklet. @
Before self-cleaning the oven, remove broiler pan and other utensi s.
MicrowaveOven...
Cooking utensils may become hot because of heat transferred from
food. Pot holclers may be needed to handle them. the heated
Also, under some cooking operations the shelf can become too hot to touch.
THEREFORE, DURING AND AFTER COOKING, CAUTION SHOULD BE EXER-
CISED IN 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 ce~ain ctinditions, and -
can cause fire.
If you needservice...
Read “Before You Call for Product Service” 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 aqualified
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 didnotreceivethewarrantysheet,dropacard to the PublicationsDistributionSection,Gener
ElectricCo.,P.O.Box111,NewConcord,
Ohio 43762. a
Givethemthecompletemodel number of your range plus your name, address and zip code, and a warranty
sheet will be sent yop.
3

Safetytipsto followwhilemicrowaving
1. Cooking utensils may become hot because
Y.=
W#l ofheattransferredfromtheheatedfood.This
.. is especially true if plastic wrap has been
coveringthe top and handlesof the utensil.
Pot holders may be needed to handle the
utensil.
2. Sometimes, the oven shelf can become too
h@ to touch. Be careful touchingthe shelf
duringand aftercooking.
3. Don’t heat unopened food containers in
the oven. Pressurebuildingup cancausethe
containerto burst,resultingin injury.
4. Don’t defrost frozen liquids—especially
carbonatedones—in the oven. Even if the
containeris opened,pressurecan build up.
This cancausethecontainerto burst,result-
imzin iniurv.
—.@
Don’t overcook food excessively. Food
d’riesout, andcanevenignitein somecases.
6. If food should ever ignite: Keep the oven
door closed. Turn off the power immediately:
turntimerto OFF or disconnectpowercord
or shutoff powerat the fuse circuitbreaker
panel.
7. Remove the temperature sensor from the
oven when not using it to cook with. If you
leavethe sensorinside the oven withoutin-
sertingitinfoodorliquid,andturnonmicro-
waveenergyit cancreateelectricalarcingin
&the oven, and damageoven walls.
8. !?~move wire twist-ties on paperand plas-
tic bags before placing in oven. Twist-ties
.sometimescausebag toheat,andmay cause
fire. Foods in paper or plastic bags should
only beheatedfor shortperiodsof time:
9. Boiling eggs (in or out of shell) is not rec-
oinmended for microwavecooking.Pressure
can build up insideegg yolk and may cause
it to burst,resultingin injury.
10. Do not pop popcorn in your microwave
oven urdessin aspecialmicrowavepopcorn
accessory or unless you use popcorn in a
package labeled for microwave ovens. Be-
cause of the heat generatedwithout these
—precautions,the container could catch fire.
11. Use metal only as directed in cookbook.
Metalstripsasusedon meatroastsarehelp-
ful in cooking food when used as directed.
Metal trays may be used for TV dinners. ~
However,whenusingmetalinthemicrowave
oven, keep metal at least 1-inch away from
sides of microwave oven.
12. Do not operate the oven while empty to
avoid damage to the oven and the danger of
fire. Ifbyaccidenttheovenshouldrunempty
aminuteor two,no harmis done. However,
try to avoidoperatingthe ovenemptyatall
times-it savesenergyand prolongslife of
theoven.
13. Foods with unbroken outer “skin” such
as potatoes,hot dogs or sausages,tomatoes,
apples,chickenliversand othergiblets,and
eggs (see above) shouldbe piercedto allow
steamto escapeduringcooking.
14. “BoilableY’ cooking pouches and tightly
closed plastic bags or plastic wrap tightly
coveringcontainersshouldbe slit,prickedor
vented as otherwisedirected in Cookbook.
If theyarenot, plasticcouldburstduringor
immediatelyafter cooking resultingin in-
jury. Also, plasticstoragecontainersshould
be at leastpartiallyuncoveredbecausethey
form suchatight seal.
15. Do not use your microwave oven to dry
newspaper. If overheated,it can catch fire.
16. Plastic utensils—Plastic utensils de-
signedformicrowavecookingareveryuseful,
butshouldbeusedcarefully.Evenmicrowave
plasticmaynotbeastolerantof overcooking
conditionsas are glassor ceramicmaterials
and may softenor charif subjectedto short
periodsofovercooking.In longerexposuresto
overcooking,the food and utensilscould ig-
nite. For these reasons: 1) Use microwave
plasticsonly “and use them” in strictcom-
pliancewith the utensilmanufacturer’srec-
ommendations. 2) Do not subject empty
utensilsto microwaving.3) Do not permit
childrento useplasticutensilswithoutcom-
plete supervision.
All these things are normal width ymnr micrmwaveoven:
———.
1. Steamor vaporescapingfromaroundthe 2. Light reflecting around door or outer
door. case.
4

It is essentialthatwe, the -manufacturer,know at all timesthe locationof themicrowaveoven
youarenowusing.Weaskthatyou—
—
1.
2.
3.
Checkwithyour supplierto be surehe hasregisteredyou as an ownerof thisappliance.(He
shouldhavedone so by sendingin the cardon the outsideof the cartonwhenthis appliance
wasdeliveredor by maintaininghis o~ registrationfile.)
If you move, pleaserenewyour registrationby writingto the addressbelow.
If you are not the originalpurchaserof this appliance,pleaseestablishthefact that you are
nowthe ownerof thisapplianceby writingto—
Hotpoint Product Service Section
General Electric Company
Range Marketing Operation AP 2-210 e
Appliance Park, Louisville, Kentucky 40225
Pleasestite-MODEL and SERIAL NUMBERS. (These numbersare locatedby opening conven-
tionalovendoor and lookingon frameaboveopening.)Spacesare providedon page 1for each
customerto recordthemodel andserialnumberof his or herown microwavecookingcenter,for
futurereference.
This appiiance must be registered—please be certain that it is.
PRECAUTIONSTOAVOIDPOSNBLE EXPOSURE
TO-EXCESSIVEMICROWAVEENERGY
(MicrowaueOvenChly’1
~DONOT ATTEMPT to operatethisovenwiththedooropensinceopen-dooroperation
“canresultin harmfulexposuretomicrowaveenergy.It is importantnotto defeator
tamperwiththe safetyinterlocks.
~130MN PLACE any object betweentheovenfrontface andthedoororallowsoilor
gcleanerresidueto accumulateon sealingsurfaces.
~DO NOT OPERATE the oven if it is damaged.It is particularlyimportantthatthe
“oven door closeproperlyand thatthereis no damageto the (1) Door (bent), (2)
hinges andlatches (brokenor loosened), (3) door sealsand sealingsurfaces.
~THE OVEN SHOULD not be adjustedor repairedby anyoneexceptproperlyquali-
“fiedservicepersonnel.
(

MICROWAVEOVEN
Features Of Your Microwave
Cooking Center ....” . . . . . . . . . . ...7
Important Notice ..................5
important Precautions For Safe LJse...5
Multi-Power Levels ................9
Operating Instructions ...Foods
CookedBy ’iT!ME’’ ..............10’
UsingTheTemperatureP robe ....11-13
Safety Tips To Follow While
Microwaving ...................4
Care Of Your Microwave Ovenand
Temperature Probe . . . . . . . . . . ...28
—
—SURFACEUNITS
Cooking Heats—How to Use . . . . ...14
Cooking Utensil Tips—Materials
and Sizes . . . . . . . . . . . . . . . . . . ..15
Cooking Chart and Information ...15-16 -
Home Canning Tips . . . . . . . . . . . . ..17
Safety Checklist While Frying .......17
—.
Minute
Oven
HowTo
Baking
Timer, Clock’ Automatic
Timer . . . . . . . . . . . . . . ..l8-l9
UseYour Conventional Oven ..20
. . . . . . . . . . . . . . . . . . . . . . . .21
Broiling, Broiling Chart .........23-24
Roasting, Cooking Chart ...........22
Automatic Oven Cleaning . . . . ...25-27
HOWTOCAREFOR’
YOURMICROWAVE
COOKINGCENTER
Oven Vent, Duct .................29
Porcelain Enamel . . . . . . . . . . . . . . . .28
Surface Units: Plug-In Feature,
Removable Chrome-Plated
Reflector Pan/Rings .........28-29
Lamps, How To Replace . . . . . . . . ...29
Broiler Pan, Use of Aluminum Foil ...30
Leveling The Range . . . . . . . . . . . . . .30
Oven Thermostat, Adjusting ........30
Cleaning Charts, Parts, All
Finishes ..................31-32
Automatic Temperature Probe . . . ...28
Interior and Exterior Areas of
Microwave Oven ...............28
GENERAL
Safety Tips .....................1-3
Energy Conservation . . . . . . . . . . . . ...8
,13eforeYou Call For Service ......33-34
Model and Serial Number Location ...34
6

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-—
MICROWAVEOWEN
1DOOR HANOf-E-Oven doesn’t
onerateunlessdooris securely
Iihched
2DOOR LATCH—Push intoopendoor
3DOOR GASKET
4
5
6
7
8
1;
15
16
WINDOW—METAL SHIELtI—
allowscookingtobeviewed
while keepingmicrowaves
confinedin oven
LIGHT’
pLASTIC COVER_ protects
Stirrer blade
OVEN VENT—Removes moisture
OVEN SHELF
TEMPERATURE PROBE
RECEPTACLEFORTEMPER-
ATUREPROBE
DIGITALTIMECONTROL
TlfME/TEMPSWITCH-To cookby
Time,pushleft,settimer.To cook
by Temperature,pushright,set
temperaturedial
FOODTEMPCONTROL KNOB
POWER SELECTBUTTONS—
Selectt.OW/DEFf?OST, MED,or
HIG~ settingbeforeeachuse.
INDICATORLIGHT
*’START’’BUTTON— Pushto
start all cookingoperations.
\4
\
CONVENTIONAL
OVEN
17 MODEL andSERIAL NUMBERS-located
at right sideof lower ovenframe.
18 OVEN SET (CLEAN) Knob
19 OVEN TEhtP (CLEAN) Knob
20 Oven Indicator Light
21 Automatic Oven Timer, Clock,
Minute Timer
22 Oven Timer (CLEAN) Dial
;: ;:]#RELEASE BUTTON
.
25 Self-CleaningOven Clean Light
26 LOCK Light
27 Shelf Support
28 Oven Frame
29 Handles for Raising Window Shield
30 Door Gasket
31 WindowandMetalShield
32 Ooor Liner
33 Broiier Panand Rack
34 Oven Light Switch—Door
35 Storage Drawer
%, /
. . . . .
u
\
I\__/
{/
,-
6)
m4
———— ———— ——
e
suRF4hcElmlrrs
36 Calrod@Plug-inSurfaceUnits—
Chrome-platedReflectorPan/Rings
37 MasterIndicatingLightfor
SurfaceUnits
38 Controlsfor SurfaceUnits
39 FluorescentLamp Switch
40 SurfaceLight
—
41 Removabl~Vent DuctforLower
Oven (underrightrearsurfaceunit)
42 Oven Cyclingt.ight
43 I?emovablemetalplatesforoptional
VentilatingHood greasefilters.
Hotpoint reserves the right to change materials and “specificationswithout notice.
7

AMICROWAVE to start cooking (if time allows, do not use
HIGH heat to start). medium hiizh-cmick
COOKING brownings,medium-’slow frying, l;w—finish
1. Use proper power level as recommendedand cooking most quantities, simmer—double
boiler heat, finish cooking, and special for
DO NOT OVERCOOK. smallquantities.
2. Do not operate the oven while empty. If by 7. Whenboilingwaterfor tea or coffee,heat only
accident the oven should run empty aminute theamountneeded.It isnot economicalto boil
or two,no harmis done.However,try to avoid acontainer full of water for only one or two
operatingthe oven empty at all times—saves cups.
energy and also ensures good long term life
of oven.
ELTOP-OF=THE-RANGE 1. Preheat the oven only when necessary. Most
COOKING foods will cook satisfactorilywithoutpreheat-
ing. If you find preheatingis necessary,keep
e1. Use cooking utensils of medium weight alu- an eye on the indicatorlight,and put food in
the oven promptly after the light goes out.
minum, tight-fittingcovers, and flat bottoms
which completely cover the heated portion of 2. Always turn oven OFF before removingfood.
the surface unit.
2. Cookfreshvegetableswithaminimumamount 3. During baking,avoid frequentdoor openings.
Keep door open as short atime as possible
of waterin acoveredpan. when it is opened.
3. “Keep an eye” on foods when bringingthem
quicklytocookingtemperaturesatHIGH heat.
When food reaches cooking temperature,re-
duce heat immediatelyto lowest setting that
will keep it cooking.
4. Use residualheat with surface cooking when-
everpossible.For example,whencookingeggs
in the shell bring water to boil, then turn to
OFF position to complete the cooking.
—5. Always turn surface unit OFF before remov-
ing utensiL
6. Usecorrectheatfor cookingtask. . .highheats
4. For self-cleaningoven,be sure to wipe up ex-
cess spillagebefore self-cleaningoperation.
5. Cook complete oven mealsinsteadof just one
food item.Potatoes,other vegetables,andsome
desserts will cook together with amain-dish
casserole,meat loaf, chicken or roast. Choose
food: that cook at the sametemperaturein ap-
proxnately the sametime.
6. Use residualheatin ovenwheneverpossibleto
finishcooking casseroles,oven meals,etc. Also
add rolls or precooked dessertsto warm oven,
using residual heat to warm them.
———.—
r\
ENERGY COSTS IN AUTOMATICALLY SELF-CLEANING YOUR OVEN
Self cleaning ovens help conserve energy since their specifically designedinsulation
systemmeanslesselectricity (than non self-cleaningovens) is necessaryduringnormal
bakingand roasting.In fact, enoughenergy is savedthroughoutayear’s time to pay
for the averageenergycostsusedin automaticallyself-cleaningthe ovenover thesame
periodof time.
FACT: AHotpoint‘seIf cleaning oven uses about 4.3 KWH to automatica~lyself clean the
oven electrically. Based on nationalaverageelectric rate of 3.8# per Kilowatt hour (1977
DOE data)costfor selfcleancycle isabout16#.
r/
8

MICROWAVE OVEN
With your Multi-Power Microwave Ovenyou have the
about any type of food. Usethe cookbook provided withversatility to cook just
your ovento guideyou.
HIGH or *4FWII on” (100Y0) Power, abwt 625 watts OUW CW. water heating @st)=
Boiling candy, puddings and sauces, cooking small to medium-size vegetables, pastry
shells,chicken pieces, fish,hamburgers,bringing to boil soups, stewsand simmered-type
meats.
Also, cooking baked-type fruits such as apples, beverages, many moist cakes and bar
cookies such as brownies, appetizersand fast melting of butter.
MHI—Cooking custard-type vegetable casseroles, whole head of cauliflower, omelets,@
commercially frozen souffles,some cookies,finish cooking fudge, breadpudding and other
dessert custards, drying homemade noodles and roasting some meats with automatic
temperature control, including “Carefree Roasting.”
LOW/l)EFFIOST-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 powerlevel, although longer
than at higher power levels,maybe preferredbecause the product ismore evenlyheated. —
—
9

MICROWAVE z’=’
The operatinginstructionsbelow tell you how to start,interrupt and stop cooking in the
oven. While you are reading these instructions why not make acup of coffee or other
hot beverage as you learn to use the controls? Use aplastic-coated paper cup for hot
drinks,or pottery or chinacup not decoratedwith metal.Fillcup ~full of waterand add
ateaspoon of freeze dried coffee. Remove spoon.
Place food (or cup of coffee) in oven. Oveninte-
rior light comes on automatically when door is
open. Closeoven door; it latches automatically.
Select Power LeveL See recipe for suggested
power levels for foods. For your cup of coffee,
setat HIGH.
Select TIME/TEMP setting. For your cup of
coffee, set switch to TIME by pushing Time/
Temp Switch to the left. SEE SPECIAL OP-
ERATING INSTRUCTIONS PAGE 11.
Set Time Control (1~to 1~minutes for cof-
fee). Digital timer goes up to 59 minutes and
59 seconds. Wheel at left of timer sets incre-
ments of 10 minutes; knob at right of timer
sets minutes and seconds. To set minute knob,
grasp knob and push in. Turn to desired time
setting. Timer can be reset during cooking if
needed.
Push “START” button. When oven is cooking,
interior light comes on, afan starts to operate
and anindicator lightcomes onto tell you oven
is operating.
[1
The timerindicator moves toward “O” only when the oven is cooking or defrosting with
microwave energy.
When the timer reaches “O,” abell will sound to tell you that cooking is completed and
the power, the indicator light, interior light and fan are shut off automatically.
Remember . . . if you open the door before the timer has reached “O,” cooking or defrost-
ing stops, the timer stops and‘ovenindicator light goesout. When you close the door and
push “START” button again, cooking resumes where you left off!
10

..—
HANDLE
CABLE
SENSOR CLIP
The tem~eraturetmobeis designed to help make your microwave cooking more accurate
.
whilere~uiringless attention for approp;ate foods. Up to now, microwave cooking has
been done by TIME. Now you can cook many foods to apre-set TEMPERATURE, m
andbe assuredthat they areas hot asyou want them to be for serving,orproperdoneness.
Seepage 12for many foods recommended for cooking with your automatic temperature
probe. Page 12 also lists foods not recommended for use with the probe.
#---- In general insert probe into centermost
part of fopd as horizontally as possible.
Insert at least l-inch into food.
—
—
Place food with probe into oven.
2❑
3❑Insert cable end into receptacle on oven
wall until “seated.”
BE SURE PROBE IS ATTACHED SE-
CURELY TO OVEN RECEPTACLE. If
probe is not attached securely, the oven
will not turn on when “Start” button is
pressed, as areminder to securecable 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 to insure proper latching.
(continued next page)
o11

e
—
-: e
4❑
—- Set oven controls, following recipe infer-
mation in special section for Automatic
Temperature cooking, located in back
pages of Cook Book, which accompanies
your
a.
b.
c.
oven.
Set power level.
Set TIME/TEMP switch to TEMP
(push switch to right) and dial fin-
ished temperature following recipe
information. (NOTE: If the actual
temperatureof food in ovenishigher
than the temperature you dial the
ovenwillnot turnonwhen“START”
button is pressed. Check tempera-
ture on dial to be sure it is set cor-
rectly. If not, reset. If so, then food
in oven has already reached or ex-
ceeded desired finishedtemperature
. . . no further heating needed!)
Push “START” button.
When preset internal temperature is
reached,interiorlight and fanshutoff and
the oven automatically turns off. Remove
cable end of probe from receptacle, then
remove food and temperature probe
together.
NOTE: So that you can plan an approximate servingtime, recipesfor usingtemperature
probe giveboth temperatureto setand approximate cooking time. If oventurnsoff
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-
mometer and continue cooking. To determine actual cooking temperature of
food, turn TEMP control dial to lower temp setting until oven turns off.
12

MICROWAVE OVEN
1.
2.
3.
4.
5.
6.
7.
Casseroles-150°-1600internaltemperaturegivesbest donenesson mixtureof precooked
foodsheatedtogetherintoamaindish. Rawfoodssuchas hamburgerorothermeat,vegetables
and saucesstartingfrom “scratch” shouldbe precookedbefore combiningtogetherinto
casseroleheatedtoabove temperature.Theadvantigeof thetemperatureprobe: ittellsyou
whencasseroleisat correcttemperatureforserving,withoutchecking,peekingor guessing.
Reheatingleftovers
—thistype of food is excellentto heatwithtemperatureprobebecause
oftentheamount of leftoverfoodisnotknown,therefore,timeto cook isonly aguess.Cook-
ing to apresettemperature (usually 140to 155°)eliminatesthe guesswork.
PlatesofFood—ingeneral,placetemperatureprobein largestpieceof food,thencoverplate
withwaxpaper (or lightlywithplasticwrap). Apresettemperatureof 150to 160°givespip- —
ing hot food.
Beveragesandsoups—useclip on cableof probeto helpstabilizeprobein liquids.Apreset
temperatureof 130°is “warmto drink,”about170°is“steaminghot.”
Beef,lambandhamloaves—besureto placeprobeashorizontallyaspossible,anduseclip
to stabilizeprobe in meatmixture.
For bestresults,consultmeatloaf recipesin cook book and do not exceedtotal weightof
meat.Agoodruleof thumbto follow in pi-eparingmeatloafmixturesis to use 1cupliquid
(milk,wateror juice suchastomato) to 1~2totalpoundsgroundmeat.
Roasts–carefreemicrowavemanyroasts.VeryspecificinstructionsareincludedinCookbook.
Dips—hot dipsareapopularappetizer.An internaltemperatureof 90-130° (dependingon
theingredients)isjustrightto serveguests. @
1.
2.
3.
. . . .
Stewing, simmering and candy making—this type of cooking involves bringing food to aboil-
ing or simmering temperature and holding it at that temperature for along period of time. —
Delicatebuttericings,ice cream,frozenwhipPedtopping,etc.—thesesoftenrapidlyatwarm
temperatures.Lowestsettingon temperatureprobeis 9(?0. —
Many foods in thefrozenstate---becausetemperatureprobeshouldnotbe forcedintorock-
hardfoods,it couldbreak.However,afterdefrosting,manyconveniencefoodsmaybe heated
with theprobe to the precisetemperaturefor serving.
4.
5.
6.
Individualfoodscookedinbatches-in cookingwithmicrowaveenergy,differencesfromone
food to another,evenof thesametype of food canresultin different’cookingtimesof foods
inthesamebatch.Avariationinsize (suchasincupcakes,sandwiches,etc.)ormoisturecon-
tent (such as in potatoesandothervegetables)cancausevariationin cookingspeed.Tem-
peratureprobeinonefoodinabatchmightnotcorrectlyindicateinternaltemperatureof all
foods cooked together.
Starchyvegetables-potatoes whichcook to steamyhot temperaturestendto stickto tem-
peratureprobedueto starchynatureof interior.(Cleanimmediatelywithsoapycloth,then
rub lightlywithplasticscouringball,if necessary.)
Battersand doughswhichare baked. This type of food should be observedwhen cook-
ing to bestjudge whendone.Also, periodicturningof thedishis usuallyrequiredon these
delicatefood types.
13

‘e
—
—
surface~ooking
SPECIAL NOTE: With theupperoven beingover thecookingsur-
face,you mayfindthatfoodsyou boilon thesurfaceunitsmay~ause
watercondensationor waterdropletson theundersideof the upper
(microwave) oven.This is especiallytrueof foods boiledwithwater
suchasvegetables,rice,noodles,etc. or foodsnaturallyhighin mois-
ture,suchas saucesor gravies.
Steamcondensationwill not damageyour range,but if you wishto
minimizethepossibilityof condensation:
1. Coverpots and panswithlids wheneverpossiblewhenboiling
high-moisturefoods on thesurfaceunit.
2. Selectafrontsurfaceunitfor boilingany foods,whenpossible.
.
-. ..
sURFACE UNITS
~our sur$aceunitsand controlsaredesignedto giveyou aninfinitechoiceof heatsettingsfor
cookingon topof therange.Onmodelsso equipped,adiagramabove or below each control
knob showsthe correspondingunit which thatknob controls.
How‘TOsetYinursurface LhlitCcmtrdsi
step‘1
Graspcontrol
knoband
pushin. . .
\k
Controlknobmustbepushedintosetonly fromOFF position.Whencontrolis inanyposition
other thanOFF, it may be rotatedwithoutpushingin; whenrotatedto OFF, control knob
popsout.
At ~HI position, thereis aslightniche so control “clicks” into the ~ ~
highestsetting;thelowestsettingis betweenOFF and WM or OFF 00
I
and LOW. (See diagram). Aslightturnof thecontroladjuststheheat
upordown,dependingonyourneeds.Inaquietkitchen,you mayhear ,~ ~t(0
●
slight “popping” soundsduringcooking,indicatingheatsettingsare
beingmaintained.
step 2
Turneither
clockwiseor
counterclockwise
todesired
heatsetting.
Be sureyou turncontrolto OFF whenyou finishcooking.An indicatorlight willglow when
ANY heaton any surfaceunitis on.
~OO~i~~ ~ui~~ for UsingHeats
HIGH
IWEII Ill
NIEII
LOW
WARl!l
NOTE: 1.
Quickstartforcooking;bringwatertoboil.
Fastfry,panbroil;maintainfastboilonlargeamountof food.
Saut6andbrown;maintainslowboilonlargeamountof food.
CookafterstartingatHIGH; cookwithlittlewaterincoveredpan.
Steamrice,cereal;maintainservingtemperatureof mostfoods.
At HIGH, MED HI, neverleavefood unattended.Boiloverscause smoking;
greasyspilloversmaycatchfire.
At WARM, LOW, melt chocolate,butteron smallunit.
14

.—
..—
SURFACE UNITS
1.
2.
3.
4.
Utensilsshouldbe flaton bottomandshouldmatchsizeof surfaceunit (largepansonlarge
units,smallpanson smallunits).
Aluminumutensilsof mediumweightarerecommendedfor surfacecookingbecausethey
heatevenlyandquickly.Skilletsdo agoodjob of browningfoodsandsaucepans(withtight
fittinglids) areidealfornutritiouscookingwithlittlewater.Useregular,andnon-sticktype
finishes.Followdirectionsgivenin theSurfaceCookingCharton thefollowingpages.Rec-
ommendedaluminumutensilswereusedin testingfood for thischart.
Use heat settingno higherthan mediumor follow manufacturer’sdirectionswhenusing
utensilsmadeof thefollowingmaterials:castiron,glassceramic(pyroceram),andstainless
steel.Also,sometypesof enamelwarewhichundercertainconditionscmddmeltandfuseto
surfaceunitwhenhigherheatsareused.Manufacturersof glasscookingutensilsalsorecom-
mendheatsno higherthanMED andusingawiregridbetweenutensilandelectricsurface
unit.Obtaingridwhenutensilis purchased,or at HousewaresSectionof mostdepartment
stores.
IT IS MOST IMPORTANT FOR GOOD HEAT CONDUCTION THAT UTENSILS
WITH FLAT BOITOMS BE USED. Specialcooking equipmentwithoutflat bottoms,
suchas the orientalwok,are not recommended.Life of surfaceunitcan be shortenedande
rangetop can be damageddue to hightemperaturesrequiredin thistypecooking.
J~@ceGoQkingGhdfl COOKING DIRECT’,ONS
—.—....
=-:.:.---—----- —_.-=-=-=..-.=_=
—-_ -----------—-.-
—=-=_--—..- ..........=--- .....--...—--
--- -—
CEREAL
Cornmeal
Grits HI—Bringwaterto boil.Before
addingcereal,switchto LOWor WM, thenstirin
cereal. Finish according to
package directions.
Cooked in shell
Fried “Sunny Side
up
Poached
Scrambled
HI —Cover eggs with 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 min.
for soft eggs, about 15 min.
for hard-cooked.
Continue cooking until white
is “just set”, about 3-5
more minutes.
MED or LOW. Carefully add
eggs. Cook uncovered about
5minutes for medium
doneness.
MED or LOW. Add egg mixture,
cook stirring to desired
doneness. Remove from heat.
o
1. Cereals bubble and
expand when cooking.
Use large enough pan
to prevent boilover.
2. For steamed rice, switch _
to WM; cover and cook
25 minutes.
Begin timing when first
wisps of free steam
come from cover.
Variation: Start heating
fat at HI; when melted,
switch to LOW, add eggs.
When bottoms are just set
turn eggs “over easy” to
cook other side.
Eggs are easy to handle in
wide shallow skillet or pan.
Remove with slotted spoon
or pancake turner to
drain.
Eggs continue to set
sllghtly after removing
from heat. m

... . ..
———
,,
..
~f~
_~u~insmallsaucepanon
small surface unit. Cover for
semi-sweet chocolate or
butterscotch pieces.
Allow about 10-15 min. to
melt through. Stir to smooth.
1.) Heat should be hi.eh
enough so that water stays
at rolling boil throughout
cooking. 2.) Use !arge
enough pan to avoid
boilover.
-.. T...-.._-6e-...------>.-.- ----- .
,-,’
11 W% L?IWH; :0: Hr!iii%ifiu
Macaroni
Noodles HI —To bring salted water to boil in covered utensil. Add
pasta slowly so boiling doesn’t
stop. Switch to
Spaghetti, etc. HI or MED Hi—Cook un-
covered until tender.
HI —To melt fat. Switch to MED, add food. Cook to
desired doneness.
,,
..
I

—%me~dnfling%ps
Canningshouldbe doneon rangetop only. DO NOT CAN IN OVEN OR IN MICROWAVE
OVEN.
In surfacecookingof foodsotherthancanning,the use of 1argediameterutensils(extending a
more thanl-inch beyond edge of cookingarea) is not recommended.However,whencanning
withwater-bathor pressurecanner,large-diameterutensilsmaybe used.Thisisbecouseboiling
watertemperatures(evenunderpressure) are not harmfulto cooktop surfacessurrounding
heatingunit.
HOWEVER,DO NOT USELARGE DIAMETER CANNERS OR OTHER LARGEDIAM-
—ETER UTENSILS FOR BOILING OR FRYING FOODSOTHER THAN WATER. Most
syrup or sauce mixtures—
and all types of frying-cook at temperaturesmuch higherthan
boiling water.Such temperaturescould eventuallyharmcooktop surfacessurroundingheat-
ingunits.
OEEEUWE FCNAA3WING Pmwrs IN Cmlniinm:
1. Bringwaterto boil on HIGH heat,then afterboilinghasbegun,adjustheatto lowestset-
tingto maintainboil (savesenergyandbestusessurfaceunit).
2. Be surecannerfitsovercenterof surfaceunit.If yourmodelrangedoesnotallowcannerto
be centeredon surfaceunit,usesmallerdiametercontainersfor good canningresults.
“~. Flat-bottomedcannersgive bestcanningresults.Be surebottomof canneris flator slight
indentationfitssnuglyoversurfaceunit.Cannerswithflangedor rippledbottoms(oftenfound @
in enamelware)arenot recommended.
~==RIGHT WRONG
4. When canning,userecipesfromreputablesources.Reliablerecipesare availablefrom the
manufacturerof your canner,manufacturersof glassjars for canning,suchas Ball and Kerr;
and,the UnitedStatesDepartmentof AgricultureExtensionService.
5. Remember,in followingthe recipes,canningis aprocessthat generateslargeamountsof ~
steam.Be carefulwhilecanningtopreventburnsfromsteamorheat. —
NOTE: If yourrangeis beingoperatedon lowpower (voltage), canningmay takelongerthan
expected,eventhoughdirectionshavebeen carefullyfollowed.The processmay be improved
by: 1) Usingapressurecanner,and2) For fasterheatingof largewaterquantities,beginwith
HOT tapwater.
@Use minimumamountof fat for effectiveshallowor deep-fatfrying. Filling thepan too
full of fat can causespilloverswhenfood is added.
#Keep an eye on foods whichfry at high or mediumhigh heats.
@If acombinationof oilsor fatswill be usedin frying, stirtogetherbeforeheating,or as
fats meltslowly.Alwaysheatfat slowly, andwatchfat as it heats.
@Use deep fat thermometerwheneverpossible to preventoverheatingfat (beyond the
smokingpoint).
#Foodsfor fryingshouldbe as dry as possibleon exteriorsurfaces.Froston frozenfoods e
or moistureon freshfoods can causehot fat to bubbleup and oversidesof pan.
@Keep rangeand ventilatinghood free from greaseaccumulation.
17 .

CONVENTIONAL COOKING: “’-”
..—
K3igital
Clock and
C6J3CK
—- -———.-—-. - ---
Minute Timer 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
. . . --
‘l’ClSJfl’‘1’Hli (JIXJ~K,push mthe center knob
of the Minute Timer and turn Knob in either
direction to set the Digital Clock numeralsto
the correct time.
(After settingthe clock, let the knobout, and
turn the Minute Timer pointer to OFF.)
MINLJTE TniviER
TO SET THE MINUTE TIMER, turn the
center knobclockwise,withoutpushingin, until
pointer reachesnumberof minutesyou wish to
time (up to 60).
pointer reachesOFF.
Automatic OwenTimer
The automatic oven controls are designed for
the homemakerwhocan’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 startthe food yourself,they will
take over the job of turningthe oven off.
18

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
segmentsandnumberedby thehour. The point-
erson thesedialscan be movedonly whenknob
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 beenset.To be certainknob
isinout position,turnknobso pointer isat time
showing on the clock. Knob will pop out and
cannot then be turned. (Note: Before you set
thesedials,be sure thehzmdsof the rangeclock
showthe correct time of day.)
A. TO SET THE AUTOMATIC OVEN
TIMER SO IT WILL SWITCH THE OVEN
HEAT ON AND OFF AUTOMATICALLY,
AT ALATER TIME THAN SHOWS ON
THE RANGE CLOCK, DO AS FOLLOWS:
1. Set START time. Pushin knob on START
dial and turn pointer to timeyou want oven to
turnon. The illustrationshowsSTART pointer
at 3:30.
2. Set STOP time. Push in knobon STOP dial
and turn pointer to timeyou want oven to turn
off. The illustration shows the STOP time at
6:00.
Automatic Timer works only if STOP time is
set for alater time than showson range clock
and on START 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,
ciose the door and automaticallythe oven will
be turned on and OHat the times you have set.
19
B. TO SET THE OVENTO START IMME-
DIATELY AND TO TURN OFF AUTO-
MATICALLY AT ALATER TIME, follow
only A2 and A3 above. @
C. When food is removedfrom oventurnOVEN
SET to OFF.
*OVEN INDICATOR LIGHTS at TIME
BAKE settingwork differentlythanthey do at
BAKE setting.Do not be concerned if no light
appears. Carefully recheck the steps given
above. If all operationsare done as explained,
oven will operateas it should.
CookingFoodsAutcematically
With Your OwenTitier
Meats,fruits and vegetablesgenerallytakewell
to automatic cooking. You can cook one food,
or severalfoods togetheras long asthey require
the same temperatureand time.However foods e
of ahighlyperishablenature,suchasmilk,eggs,
fish,stuffings,poultry, and pork, shouldnot be
cooked automatically unless standing time in
the oven is not more than 2hours before and
about 2hours after cooking of these foods. In
all cases,no matterwhatthe natureof thefood,
unless cooking is to start immediately, foods
should be thoroughlychilled in the refrigerator
before placing in the oven.
LAMP OVER SNJRFACEUNITS
Surface lampswitchlocationis under rightside
of control panel.Lamp may be lightedby press-
ing thelampswitchbutton.Be sureto hold but-
ton depresseduntil light comes on.
—