Asko 7004 Clothes Dryer User Manual

BOOK
—.
-,
It is designed to help you operate and maintain Your
new Cooking Center properly.
Keep it handy for answers to your questions.
~f you don’t understand something or need ‘ore
help. . .Call, toll free:
The GE Answer Center’”
800.626.2000
consumer information service
or write: (include your phone number);
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225
It is important that we, the manufacturer, know the
location of your Microwave Oven should a need
occur for adjustments.
You’re supplier is responsible for registering you as
the owner.
Please check with your supplier to be sure he has
done so; also send in your Purchase Record Card. if
you move, or if you are not the original purchaser
please write to us, stating model and serial numbers. This appliance must be registered. Please be
Certain that it is.
Write to:
General Electric Company
Range Product Service
AP2-210
Appliance Park
Louisville, KY 40225
IF YOU FIECEiVED A
OVEN, immediately contact the dealer (or builder) that sold you
the Microwave Oven.
You’ll find them on a label on the front of the lower
oven behind the door.
These numbers are also on the Consumer Product
Registration Card that came with your Cook~ng
Center. Before sending in this card, please write
these numbers here:
Model No.
Serial No. —
Use these nulmbers in any correspondence or service calls concern ing your Cooking Center,
Time
.,
‘for
See “The Problem Solver” section. (See page 18.) It
lists many minor causes of operating problems that
you can correct yourself and may save you an
unnecessary service call.
@I$MPGeneral Electric Ch., U.S.A. All rights reserved.
2
r
Precautions for Safe Use. , . . . . . . . . . . . . . . 3
5
Features of Your Oven . . . . . . . . . . . . . . . . . . 6
Time Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Temperature Cook . . . . . . . . . . . . . . . . . . . . . . 9
safety
-rips
............................4’,
OVEN
Safety Tips . . . . . . . . . . . . . ...............4,5
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Controls . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Light . . . . . . . . . . . . . . . . . . . ... .......10
Oven Shelves . . . . . . . . . . . . . . . . . . .. . . . . . . 10
IVlinuteTime~Clock,
Automatic Oven Timer . . . . . . . . . . . . . . . 10
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ....11
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Baking Chart . . . . . . . . . . . . . . . . .. .. .......15
Broiling Chart... . . . . . . . . . . . . . . . . . . . . ...16
Roasting Chart . . . . . . . . . . . . . ... .. .......17
CLAREOF
Self-C!ean Operation.. . . . . . . . . . . . . . . . . . 12
Lamp l?eplacement . . . . . . . . . . . . . . . . . . . . 13
C)venThermostat Adjustment . . . . . . . . . . 13
Care of Microwave Oven&
Temperature Probe . . . . . . . . . . . . . . . . . . 13
Cleaning Chart (All Parts) . . . . . . . . . . . . . . 14
Before Using Cooking Center . . . . . . . . . . 2
Energy Conservation Tips . . . . . . . . . . . . . 3
Mode!&SerialNumber
Location. . . . . . . 6
The Probiern Solver. . . . . . . . . . . . . . . . . . 18
If You Need Service . . . . . . . . . .....0...
19
Warranty . . . . . . . . . . . . . . . . ... .BackCover
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,.
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—-”
-
A. Mkxwave
? During baking, avoid frequent door openings.
Ccmkh-lgl
L.
1. JJ~eproper 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 two,
no harm is done. However, try to avoid operating
the oven empty at all times-–saves energy and
also ensures good long term life of oven.
Keep door open as short a time as possible
when it is opened.
4, For self-cleaning oven, be sure to wipe up excess 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 a main-dish casserole, meat loaf, chicken or roast. Choose
foods that cook at the same temperature in approximately 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.
B. Owen
1. Preheat the oven only when necessary. Most
foods will cook satisfactorily without preheating.
!f YOU find preheating is necessary, keep an eye
on the indicator light, and put food in the oven
promptly after the light goes out.
2. Always turn oven OFF before removing food.
3
kwi!
iim!
or
oven k hot w h
an
my cm.dd I!.N?
to
mm,stand or on ‘?JIw
!l’h3n’i
or
Tmy tx.lidd
the owl.
Do not
touch
or interior swhce
of oven.These surfaces may be hotenough 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 any interior
area of the oven; allow sufficient time for
cooling first. Other potentially hot surfaces
include oven vent openings and surfaces
near the openings, crevices around the oven
door and the edges of the door window.
UWMr
Loose fitting or hanging
garments should never be worn while using
the appliance.
Never use your appliance for warming or
heating the room.
Be sure oven vent ducts are unobstructed.
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
Do NOT
OF
TO
ill
THE ovEN–
ON THE
To
BE
00 MMslow
in the mums.
USE only dry
or damp
potholders on hot surfaces may result in
burns from steam. Do not let potholders
touch hot heating elements. Do not use a
tovvel or other bulky cloth.
Don’t MM
foil anywhere in the oven
except as described in this book, Misuse
cou][,j r~~~l~ in a shock, fire hazard, or
damage @ the cooking centw,
Ijfj ~g~~$g~yfi!~~~~
f~~~$.
In
ihe oy~n, fkww can be
by
GIE3MJI.kHM”
and
SE’rto OFFB
ME+iwwl!
TIM
or
can
m
hot air
!U’IE!
face eyw
Keep oven free from grease build up.
Place oven rack in desired position while
oven is COOLIf racks must be handled when
hot, do not let potholder contact heat units in
the oven.
Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot
surfaces of the door or oven walls.
Don’theat
hod
in the mm.
codd
up and Me
Iwrst
an injury.
When using cooking or roasting bags in
oven, follow the manufacturer’s directions.
Dorkeither conventionally or in
the microwave oven, follow our directions
exactly and always cook the meat to at least
170°. This assures that, in the remote possibility that trichina mav be oresent in the
meal, it will be killed and rnea~will be safe to
eat.
IOon’that tmopwwdfood
or
dishes in the oven. Prwwre can
build up causingthe
or plastic
10wplode and result in injury.
Don’tddrmt frtmm Iwwagm in narrow necked
bottles especially carbonated ones. Even if
the container is opened, pressure can build
up. This can cause the container to burst,
resulting in injury.
8ggs in or out of the shall k not rumw
for
cooking. Pressure can
build up inside the yolk and cause it to burst,
resulting in injury.
Foodswith
outer “skin” such as potatoes, hot dogs or sausages, tomatoes,
apples, chicken livers and other giblets, and
eggs (see above) should be pierced to allow
steam to escape during cooking.
wir~
on paper and plastic
bags before placing in oven. Twist-ties sometimes cause bag to heat and may cause fire.
food in glass jars especially
rrmat and egg mixtures.
..—
&..
y-r
~&.-
ml i’lwi pop
UII\fjSS
~~ ZI
Use
wily as
in
M8
Metal
strips as used on meat roasts are heipfui in
cooking food when used as directed. Metai
trays may be used for TV dirwwrs. However,
when using metai in the oven, keep m?ta!
at
km$t
M’wh
skies
ofWI
tlw
can
toohot10
Be careful touching the shelf during
and after cooking.
the
from the
WIMWnot using it to cook with. if you ieave the
probe inside the oven without inserting it in
food or iiquid, and turn on microwave
energy, it can create electrical arcing in the
oven, and damage oven waiis.
H fmld should ever
Keep M8 ‘oven
IChMWL
Turn off the power immediately. Turn
Timer to OFF or disconnect power cord or
shut off power at the fuse/circuit breaker
panei.
00 not use vow
oven to drw nwvspflpors.{f o~erheated, they can catch f!re.
inmicrowave
~pe~j~~
p0pCO[i7
accessory or unless you use popcorn in a
package labeled for microwave ovens.
Because of heat generated, without these
precautions, the container could catch fire.
~~ fi~~ ~~g any
in Ilwld you ~~~
that
is
$3!’
for !US8ill the
oven.
DOIwt
the Ow!n
13mpty!0
to the Ovenand IMl
of fire. If by
accident the oven should run empty a minute
or two, no ham done. However, try to avoid
operating the oven empty at all times—it
saves energy and prolongs life of the, oven.
ulensi[s may
hot because of
heat transferred from the heated food. This is
es,pecia!ly true if plastic wrap has been covering the top and handles of the utensil. Pot
holders may be needed to handle the utensil.
cooking
and tightly closed
plastic bags should be slit, pricked or vented
as directed in Cookbook. if they are I]ot,
plastic could burst during or immediately
after cooking, possibly resulting in injury.
Also, plastic storage containers should beat
least partially uncovered because they form
a tight seal. When cooking with containers,
tightly covered with plastic wrap, remove
covering carefully and direct steam away
from hands and face.
OWQU
cook. Excessover
and maycawx+W3rnto cakh fire
Ciean only parts listed in this Use and Care
Book.
Do not c!ean door gasket. The door gasket is
essential for a good seai. Care should be
taken not to rub, damage or move the
gasket.
Before self-cieaning the oven, remove broiler
pan and other containers.
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.
LMm for Fan—l! fan noise
b~hard sorN3-
Plastic
designed for microwave
cooking are very useful, but should be used
carefully. Even microwave plastic may not
be as tolerant of overcooking conditions as
are glass or ceramic materials and may
soften or char if subject to short periods of
~ver~~oking, in ionger exposures to overcooking, *he
s food and containers may even
ignite. For these reasons: 1) Use microwave
piasthx oniy and use them in strict compliance with Ihe container manufacturer’s
recommendations 2) Do not subject empty
containers to microwaving. 3) Do not permit
chikken to use piastic contairws without
comPIete supervision,
Read“The Problem Soiver” on page 18,
Don’t attempt to repair or replace any part of
your range unless it is specifically recommended in this book. Aii other servicing
shouid be referred to a qualified technician.
Disconnect ranoe at rarme circuit breaker or
main fuse befo;e perfor~ing any service.
5
I
——T)
f
1. Door Handle. (3ven doesn’t operate unless
door is securely latched.
2. Door Latch. PL!shin to open doo~.
3. Window with Metal Shieid. Allows cooking
to be viewed while keeping microwaves
confined in oven.
4. Oven Light. Goes on when door is opened
or when oven is operating in any function.
5. PIastic Cover. Protects stirrer blade.
& OvemVent. Removes moisture,
7’. oven shelf.
8. MicroThermometer’” Temperature Probe.
9. F@x?pkm?for Tempemm Probe.
?0. ThmJTemp Switch. To cook by Time, push
up, set timer. To cook by Temperature,
push down, then set dial.
It. Timer Control. Set timer to desired
cooking time up to 60 minutes. First 10
minutes are expanded into 1 minute
increments.
12. Temperature Control. Dial knob to desired
finished temperature,
13. Variable Power Control. Set from levels 1
(Warm) to 10 (High) before each use, You
can vary the amount of microwave power
between settings.
$4. Start Button. Push after all controls are set
to start cooking operations,
ail
al$
‘a)
I
90
III
--200
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
~ “-–”-
/[
.,
---
---
-
-“
26.
27.
28.
29”
30. window
31” EIoOrLiner
32. Bmih?rR3rl and Rack
33. Oven !LigMSwikia—E3Qor
w’
J
‘-’’-+4
\
. ..— ——-.....
-.. . . .- . ----
. ... . .. . . . . . . . -AL.—
..
.—...—..
-.
\
Oven Set (Clean) Knob
Oven “ON” Light
Oven Temp (Clean) !Knob
Oven Cycling Light
Automatic Oven Timer, Clock, Minute
Timer
Oven Timer (Clean) Dial
!-atch Release Button
Latch
Self-Cleaning Oven Clean Light
Lock Light
Mode! and Serial Numbers—located at
right side of lower oven frame.
Shelf Support
Oven Shelves
Clven Frame
Door Gasket
—
6
Time Cooking, or cooking your food according to a predetermined amount of time, is probably familiar to you from
conventional cooking. With your microwave oven, hc~wever,
you preset the time and the oven turns off automatically.
FC)llowthe cooking steps below to
heip you learn to Time Cook
properly<
I
.-4!.r---------.,>.,
pj!!ij!j~-----—
Step 3: Push TIME/TEMP Switch
up to TIME position.
Step 1: Fill a cup 2/3 full of water
and 1 teaspoon of freeze dried
coffee. Use a cup that has no metal
decoration. Place cup in oven and
close door.
Step 2: Turn Variable Power Control to 10 (HIGH). For this cup of
coffee, this power level is recommended, but you will use other
levels as recipes cali for their use.
;.-,
–--./j
—
Q. I set my oven for the time called
for in the recipe but at the end of
the ti rne allowed, my dish wasn’t
done. What happened?
A= Since house power varies due
to time or !ocation many Time
Cook recipes give you a time range
io prevent overcooking. Set the
o‘jen fQr minimum t ime, test t he
;cIod for doneness, and cook your
iish a Iiftle longer, if necessary.
Step 4: Set Time Control. For
coffee set at 1 minute and 20 to
30 seconds. Timer may be reset
dut-ing cooking if needed.
Step 5: Push START button. interior light and fan come on to tell
you oven is operating.
Q, I want to cook my dish on a
Power Level other than HIGH,
what do I need to do?
A. To change the Power Level,
simply turn Variable Power Control to desired number setting.
Q. Can I interrupt my Time Cook
function to check the food?
A. Yes, To resume cooking, simply
close the door and push START.
NOTE: Microwave power will not
come on until you are ready. You
must push START for cooking to
begin.
“7
Step 6: When time is up, oven signals and shuts off automatically.
.
Note: When setting a time of less
than 1 minute, rotate timer M turn
and then back to desired time
setting.
~
Tips
e Make sure all utensils used in
your microwave oven are labeled
“suitable for microwaving”. Check
your Cookbook for specific test to
determine “microwave-safe” utensils.
e Paper towels, wax paper, and
plastic wrap can be used to cover
dishes in order to retain moisture
and prevent spattering.
@ Most microwaved foods require
stirring, rotating, or rearranging.
Check your Cookbook for specific
instructions for the food you are
microwaving.
e Some foods such as unshelled
eggs and hot dogs must be
pricked to allow steam to escape
during cooking.
Q. Must I change the Power Control every time I cook?
A. You must turn the Power Control to desired Power Level. if,
however, it is already on level
needed, it is not necessary to
change.
- ~;
.,,
‘,
-
‘Tips
The Defrost setting is designed for
even thawing necessary for large
amounts of food and is one of the
most important advantages of a
microwave
oven, making defrosting quick and easy with little
attention. Power Level 3 is the
recommended setting for most
defrosting, but you may use other
settings for more flexi biIity. See
your Cookbook for the complete
defrosting chart.
To become better acquainted with
defrosting in your oven, defrost
frozen pork chops by following the
steps below.
@ Foods frozen in paper or plastic
can be defrosted in the package.
@ For even defrosting, many foods
need to be turned over, rotated, or
broken up part of the way through
the defrosting time.
Step 3: Push Tlfvl E/TEMP Switch
up to TIME.
Step 4: Turn Timer to 8 minutes.
Step 1: Place package of frozen
chops in the oven and close door.
@ Pre-packaged frozen dinners
can be defrosted and microwave
cooked.
Step 5: Push START button.
Step 2: Turn Variable Power Control to 3 (EIEF).
Step 6: When oven turns off, turn
package over, close door, and
repeat Steps 4 and 5,
Q. Can I Defrost small items in a
htirry?
A. Yes, but they wili need more
frequent attention
t han us LIa1.
Ra ise t h e Powe r Level after
entering the time by turning Variable Power Control to 7 or 10,
power LeVeI 7 cuts the ti~mein 1/2:
p~,~~er~~ve\ 1() ~ut~ the time to
i 3, Ejuring either, rotate or stir
~159cl
irsquently.
Q. When I press START, I hear a
dull thumping noise. What is it?
A, This sound is normal, It iS ietting yOLIknow the oven is using a
Power Level lower than HIGH.
Q. Why don’t the defrosting times
in the Cookbook seem right for my
food?
A. Cookbook times are average.
Defrosting time can vary according
to the temperature in your freezer.
Set your oven for the time indicated in your Cookbook If your
food is still not completely thawed
at the end of that time, re-set your
oven a n d adjust t he t i me according y.
PI
@ Check your Cookbook for other
defrosting tips.
Q. Can I open the door during
defrosting to check on the progress of my food?
A. Yes. You may open the door at
any time during microwaving. To
resume defrosting, close the door
and press START,
IQ.Can I select a Power Level other
than Power Level 3 for defrosting?
A. Yes. Some smaller foods may be
defrosted quicker on higher Power
Levels but for even, carefree
defrosting, Power Level 3 is suggested. Check the chart in the
Cookbook for specific times .a17d
Power Levels.
‘=
For many foods, internal temperature is the best
~~~tof doneness.
Roasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
accurately to a serving temperature you desire is
simple and easy.
Temperature Cooking takes the guesswork out of
~OO~j~g~~~a~~~~heovenshuts off automatically
‘=%/hen
the food is done.
“The
gauges the internal temperature of your food; it
must be used when using Temperature Cooking.
Check with your Cookbook for proper placement of
6
probe in specific foods.
HANDLE
CAHI.[
!F%Qbe
SENSOR
The temperature probe is a food thermometer that
CLIP
Tips
Step 1: Insert temperature probe
as directed in Cookbook and attach probe securely in oven wall.
Close the door.
90
=:
Step 2: Turn Variable Power Control to 5 (MED).
Xx3
Step 4: Turn Temperature
to 130.
Knob
Step 5: Push START button. interior light and fan come on to tell
you oven is operating.
Step 3: Push TIM E/TEMP Switch
down to TEMP position.
Step 6: When 130 degrees is
reached, oven automatically turns
off. Remove probe and food from
the oven.
@ Where you have a choice of
Power Levels, use a lower setting;
it will heat more evenly even
though requiring more time.
@ Be sure frozen food has been
completely defrosted before inserting probe. Probe may break off
if used in frozen foods.
@ Always insert probe into the
center of meaty areas; take care
not to touch the fat or the bone.
@ !nsert probe as horizontally as
possible into foods as directed in
the recipes. Make sure the handle
does not touch the food. The
probe is easiest to use when
inserted from the front.
@ Use the clip to keep the probe in
place while heating.
a Cover foods as directed in
Cookbook for moisture control and
quick, even heating.
o
Q. IS temperature cooking better
;nan time cooking for reheating
/eftove rs?
A. Yes, this type of food is excellent to heat with the probe because
often the amount of food is not
!.now n, t he refo re cooking t ime is
c nIy a.gUess. ~~~king to a preset
‘:-:rnperat tire (usual Iy 150° ) el imic-1
~-~
t~$ .;he guesswo rk.
Q. After setting Power Level and
temperature, I pushed START but
the oven did not come on. Why?
A. You must push the TIM WTEMP
Switch to TEMP when temperature
cooking. Also if probe is not
securely seated or forgotten, oven
will not start, Make sure all controls are set properly.
Q. Are there any foods I can’t
Temperature Cook?
A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm temperatures. Batters and doughs as
WelI as frozen fc)(]ds are also diffi.
cult to cook precisely with the
probe. It is best to TIME COOK
these foods.
Q. Can I leave my probe in the
oven if it’s not inserted in the food?
A. No. If the probe is left inside the
~ven, touching the oven wall, and
not inserted in food, you may
damage the oven.
Q. l-low do I know what temperature to set?
A. Your Cookbook contains sections on all types of foods showing
the temperatures needed to cook
the foods to different degrees of
doneness. For reheating, refer to
Reheating Charts in the front
of t h e Cookbook
for s p ec if{ c
tern perat ures.
il
‘four oven is designed to give you the best results in
baking, broiling, and roasting when used as recornrnerrded. Bef,ore using your oven; look at the directions for setting and using all of the controls and
ti rner.
Light comes on automatically when door is opened
or use switch on window door to turn it on when
door is closed.
Oven Timer Controis are designed to automatically
start and stop certain oven functions. (TIME BAKE
or CLEAN). Dials are timed by a special Digital
Clock. (For location see page 6). TO SET CLOCK,
push in the center knob of Minute Timer and turn
knob in either direction to set numerals to correct
time. TO SET MINUTE TIMER, turn center knob
clockwise without pushing in until pointer reaches
number of minutes you wish to time (up to 60).
Minute Timer will buzz when time has finished and
must be turned off manually.
When the shelves are correctly placed on shelf supports they are designed with stop-locks to prevent
them from coming out of the oven or tilting when
food is placed on them. TO REMOVE, lift up rear of
shelf and pull fowvard with stop-locks along top of
shelf support. TO REPLACE, insert shelf with stopIocks resting on shelf supports and push toward
rear of oven untii it falls into correct position under
shelf support.
to
(Ako see Bddng Chart, page 75.)
Step 1: Place shelf on embossed
shelf support “B” or as indicated
on Baking Chart, page 15.
Step 2. After making sure that the
oven door is ciosed~ turn the Oven
Set Knob to BAKE. Oven “On”
Light comes on and remains on as
long as Oven Set Knob is on BAKE.
Step 3: Turn Oven Temp Knob to
the temperature called for in recipe, Oven Cycling Light comes on
and rerriains on untii preset oven
temperature is reached, it reaPpears each time oven temperature
drops beiCIWpreset ternperatu re.
~~~p ~: you may set your Minute
“fl~~r to the desired cooking time aS
~rlclicated in your recipe, If your
~go ~i~i~ ~irne is ioIIger t han sixt~
miTIut~s~, f,~ir~~j~~Timer rnu~t be
:o:~;i:)
i.
for
NOTE: Your Cookbook discusses
preheating and cooking resuits.
Most foods cook satisfactorily
without preheating. If preheating
is required, put your dish promptiy
in the oven after Oven Cycling
Light goes out.
Step 5: Piace food inside the oven,
Make sure at ieast 1“ of space is
ieft between the cooking container
and the oven wali for proper heat
circulation. Ciose the oven door.
NOTE: Avoid opening your oven
door frequently. This couid cause
undesirable resuits in your baking.
Oniy check foods at the minimum
time of the recipe. Then cook
ionger if necessary.
Step & When the BAKE cycie is
compiete, turn off heat. When
cooi<ing food for the first time in
your oven, use the time on your recipe as a guide, Be sure foods are
done before removing from oven.
to set YC14JI”
for Time
‘i’our Automatic Oven Timer cor]trois your TIME BAKE feature.
When YOLITIME BAKE, your oven
can be preset to start and stop
10
automatically if you are not home.
Step 1: Be sure the oven Clock
shows correct time of day since
Clock controis the Oven Timers.
Start diai pointer must indicate
same time of day as on Clock. If
you want the oven to turn on at a
later time, set that time by pushing
in knob on Start dial and turn
pointer to time that you want oven
to start. (There’s no need to set
Start dial when starting time is the
present time of day.)
Step 2: To determine Stop time,
add the food’s cooking time to
time set on Start diai. Push in knob
on Stop dial and turn pointer to
time oven is to turn off.
‘Step3: Turn Oven Set Knob to TIME
BAKE. Oven “On” Light comes on
immediately even if the Start time is
iater.
Step 4: Turn Oven Temp Knob to
temperature setting. Oven Cyciing
Light comes on even though heat
is not on in the oven if a later start
time is used. Your oven automatically turns on and off at the times
you set.
step 5: Remove food and turn
Oven Set Knob to OFF.
I
Step 3: Turn the Over\ S& Knob
and oven Temp Knob to BROIL,
Both Oven Indicator Lights come on
Step 2: Position Oven Shelf as indicated on Broiling Chart, page 16.
{Ah see Roasting Chart, page 1?’.)
Step 1: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came
~4/i
th your oven. This helps the
meat to baste itself.
Step 4: Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. 13uring cooking, turn the food only
once.
Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
cleaning.
Oven “On” Light comes on and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
Step 2: Use shelf position “A” or
“B”; or the one indicated on
Roasting Chart, page 17. Place
Oven Shelf on correct embossed
shelf support. For very tall roasts,
remove second oven shelf.
Step 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
... ..
Step 3: Turn the Oven Temp Knob
/4’?” 7A-.
:
~fep 6: Turn off the heat when the
roasting cycle is complete.
!9 Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
@ For all weights of chicken, broil
with door closed.
@ Placing food closer to the top
of the oven increases smoking,
spattering, exterior browning
on the meat and the possibility
of food fat catching on fire. Always keep rack 3.-5 inches
from the broiling unit.
Be sure meat is cooked to your
satisfaction. Most meats continue to cook slightly while
standing after being removed
from the oven, This should be
taken into consideration when
determining your cooking time.
Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
You may cook frozen meat
roasts without thawing. However, you must allow more
cooking time for large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
To slow down surface browning
on turkeys, you can use a foil
The tent-shaped foil
‘‘tent’
should be laid loosely over the
poultry so the heat can circulate
under the foil,
Most frozen poultry should be
thawed before cooking to ensure it is done eveniy. Some,
however, can be cooked successf u IIy w i t h o u t t hawing.
Check the packer’s label for
specific directions.
,
if ~~n~ p~~p~r~v,
it will take only a few moments ‘0
start the self-cleaning cycle on your oven. After setting your oven to self-clean, a high heat temperature removes the soil in the oven cavity. The dirt will
then disappear by turning into an ash waste or
ev~por~~ifiginto an odorless and colorless vapor.
When the cycie is complete, allow your oven to cool
and enjoy cooking in a sparkling clean oven.
STEP t: Remove ail cookware
and food as well as heavy soil deposits from the oven. Clean spatters or spills around the oven door,
rectangular flanges, and gasket.
-1-henclose the door.
STEP 2: -rum oven set Knob
and Oven Temp Knob clockwise to
CLEAN. The control will snap into
final position when the CLEAN position is reached,
U
r’-’
,’
While you are becoming acquainted with your selfckaning oven, we
2 hours for the aw3rage cleaning function, but in some cases a longer
cleaning time, up to 3 hours may be necessary. In
order to judge the degree of soil, look at the oven
floor and walls, Light, spatter and thinner spills
would generally need only 2 hours cleaning. Heavy
greasy spills and spatter on the oven interior would
need up to 3 hours.
STEP 3: Push and hold Clean
Button while sliding the Latch to
CLEAN.
STEP 4: Set The Automatic
Oven Timer:
Push in knob on Stop (Clean)
Dial and turn to the time you
wish oven to stop cleaning. Add
the number of hours needed for
cleaning to th’e present time of
day.
Cleaning Indicator Lights come
on when all steps are set
properly,
If you wish to clean at a later
time set Start Dial to that time.
Q. Why did the Lock Light come
on when I first set the oven for
CLEAN?
A. Lock Light glowing indicates
that oven is too hot. Turn Oven Set
Knob to OFF and open Oven Door
to cool the internal cavity. After a
short period of time, reset controls
for cleaning,
Q. My oven shelves have become
gray after several cleanings. Is this
normal?
A. Yes. After many cleanings, the
shelves may lose some luster and
di~~ol~r to a deep gray color.
—-,.,.
-.,,..,“._,&-e=
=.w---a,a,
-. ,..”.
.=
..
12
NOTE: A slight odor may be detected especially during the first
few cleanings. Do not be alarmed.
This is normal during the selfcleaning cycle.
When cieaning temperature is
reached, Lock Light comes cmand
door cannot be unlatched until
Lock Light!goes off.
STEP 5: When Lock Light goes
off, push and hold the Clean Lock
Button while sliding Latch to
OPEN. Turn Oven Set Knob to
OFF.
—.—
Q
t
STEP 6: Turn Oven Set Knob to
OFF,
n
Q. Why do I have ash left in my
oven after cleaning?
A. Some types of soil will leave a
deposit which is ash. It can be removed with adamp sponge or cloth.
Q. Why is there still some black
soil left after cleaning?
A. You did not time the oven to
clean long enough, This deposit
will be removed in later cleanings.
Q. If my oven clock is not working
can I still self-clean rn~ oven?
A, No, Your Automatic Oven Timer
uses the oven clock to help start
and stop your self-cleaning cycle.
...-., ...,..--,.-=.
.
—..—..——
-——.-.
.
Wails, Floor and Mastic Cover. Because there is little heat except in
the food, or sometimes in the utensils, sPil/s and spatters are easy to
remove. Some spatter can be removed with a paper towel, others
may require a damp cloth. Remove
greasy spatters with a sudsy cloth,
then rinse, and dry. Do not use
abrasive cleaners on oven walls.
NEVER USE A CO MM EFICIAL
OVEN CLEANER ON ANY PART
OF THE MICROWAVE OVEN.
Special note when using E#rowm‘N
Sear Dish: High heat generated on
bottom of Brown ‘N Sear Dish can
cause scorched appearing stains
to bake onto the oven shelf if
grease is present. These may be
removed with Bar Keepers Friend@
Cleanser by SerVaas Laboratories,
Inc.
After using Bar Keepers Friend@
Cleanser, rinse and dry thoroughly,
following instructions on can. Do
not use Bar Keepers Friend@
Cleanser ‘on the painted surfaces
such as the walls. It will scratch
the paint.
Bar Keepers Friend@Cleanser can
be purchased from your dealer
or Service Center. Bar Keepers
Friend@ Cleanser is also sold in
many grocery, hardware, and department stores.
Door-inside.
Wipe up spatters
daily, wash when soiled with a minimum of sudsy warm water. Rinse
thoroughly and dry.
Door-outside. Wipe frequently with
a damp cloth to remove all soil. DO
NOT USE ABRASIVES, SUCH AS
CLEANING POWDERS OR STEEL
AND PLASTIC PADS. THEY WILL
oven Thermostat
The temperature on your oven has
been accurately set at the factory.
Hcwever, if yotir food consistently
browns too much or too little, you
may make a simple adjustment on
your Oven Temp Knob. To readjust your thermostat:
I%Pull Oven Temp Knob off of the
shaft, Look at the back of knob
and note the current setting before making any adjustment.
@Loosen both screws on the back
of the knob.
* Lift the pointer and move it one
notch in the desired direction—
toward HI to increase or toward
I_O to decrease temperature.
NOTE: Oven temperatures can be
raised by 20 or lowered by 300.
a Tighten screws and return the
knob to range by matching the
flat area of the knob to the shaft.
.?..
--:./+
--
Lamp
MAR THE SURFACE.
Temperature
Probe. Probe is
sturdy, but care should be taken in
handling. Do not twist, bend or
drop. Clean after using. To clean,
wipe with sudsy cloth, then rub
lightly with plastic scouring ball if
necessary. Rinse and dry. (Or
wash in dishwasher. )
DO NOT USE TEMPERATURE
PROBE IN OVEN UNLESS IT IS lhJSERTED INTO FOOD.
Oven Lamp. Microwave oven lamp
should last almost as long as the
appliance lasts. To replace it requires a Product Service call.
/(’
pir!c!jC--3
,
,,
0--
—....”—
‘“”o
(1f?
.
)
-—..
.
.
-,—-—-,
a. Remove the three slotted screws
in lamp cover; see diagram. Remove cover; replace lamp with 40
watt appliance lamp.
b. Replace lamp cover with three
screws.
c. Connect electric power to cooking center.
use
of
Foil
OVEN:
Use metal only as directed in the
Cookbook. Metal strips as used on
meat roasts are helpful in cooking
food when used as directed, Metal
trays may be used for TV dinners
and, of course, the metal temperature probe is d&igned for microwave oven use. However, when
using any metal in the microwave
oven, keep metal at least 1-inch
away from sides of micrcwave
oven.
13
I
OVEN:
If desired, broiler pan may be lined
with foil and broiler rack may be
covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO BROILER
RACK AND SLIT FOIL TO CONFORM WITH SLITS IN RACK,
Broiler rack is designed to minimize smoking and spattering, and
to keep drippings cool during
broiling. Stopping fat and meat
juices from draining to the broiler
pan prevents rack from serving its
purpose, and may let juices become
hot enough to catch fire.
Do NOT place a sheet of alum”
inure foii on shelf of either Conwf?n”
titunaior mia’wfvave OW@T1.
To do SC)
may result in improperly cooked
foods, damage to oven finish, and
increase in heat on outside surfaces of the range,
Cleaning
Chati
,.’
Your Cooking &enter is cleaned two ways: manually
and by using the atitomatic self-cleaning function.
This chart describes parts of your cooking center,
cleaning materials to use on each part, and general
directions
Oven Control Knobs
..
:,
: .,
~-
~,
Metai, including
~.,
‘
~
Pull off knobs. Wash gently but do not soak. Dry and return con-
,,
:.
~:
Soap and Water
shaft.
Wash all glass with cloth dampened in soapy water. Fiinse and
polish with a dry cloth, If knobs on the control panel are re-
[ ~ moved, do not allow water to run down inside the surface of
!;
giass whiie cieaning,
Wash, rinse, and then poiish with a dry cioth, DO NOT USE steei
~-”~ wooi, abrasives, ammonia, acids, or commercial oven cieaners
:,!< which may damage the firrish,
,;
,,
!;
<
Enamel:::
~.,’
~~ trolsto rangemakingsure to match flat area on the knob and
~;
Soap and Water
and Trim Strips
Porcelain
and dry. OPTION: The broiler pan and rack may also be cleaned
r... ina dishwasher.
,.-,
,,
..
,.
Chrome Side Trims
~~
Pad
Mild Soap and Water
accumulates around the bake unit, gently wipe around the unit
with warm water.
warmwaterandspreadclothor papertoweloverthe rack.Let
;.; bothstandfor a few minutes. Wash; scour if necessary. Rinse
;:
Scouring Pad
,’
J
Outside Glass Finish
unitOKbroil unit,Anysoil will burn off
j,
~~ Drain fat, cool pan and rack slightly, (Do not let soiled pan and
r-1 rack stand in oven to cool), Sprinkle on detergent. Fill pan with
@ Soap and Water
63 Soap-Filled
@ Plastic Scouring
,’
\ .,
Do not clean the bake
,:
...
the unit is heated. NOTE: The bakeunit is hingedand
:< when
can be lifted to clean the oven floor. If spillover, residue, or ash
:,,
,,,
.’
your cook-
,.
:.’
,,:
,, .
.,
Broiler Pan & Rack
sure to follow these direc-
ing center. NOTE: Let oven parts cool before cleaning
manually.
,.
,..,
1
Be
tions carefully to assure maximum used
.-.
Bake Urrit and
Broil Unit
for cleaning,
~ Paper Towel
@ Dry Cloth
@ So-apand Water
Avoid cieaning @owders or harsh abrasives which may scratch
the enamei.
,:-, if acids shouid spiii on the range whiie it is hot, use a dry paper
. . towei or cioth to wipe up right away. When the surface has
:, cooled, wash and rinse.
For other spiiis, such as fat smatterings, etc., wash with soap
,,
and water when cooied and then rinse, Poiish with a dry cloth.
On this oven, ciean ONLY the door iiner outside the gasket. The
door is automatically c!eatied if the oven is in the seif-cieanina
cycie, if spiiiover or spattering shouid occur in cooking func~
tion, wipe the door with soaD and water. DO NOT rub or damf“! age gasket. Avoid getting soap and wa?er on the gasket or in the
recta ncjuiar fianges on the door.
,,
,,
Inside Oven Door:;:
‘
Soap and Water
Oven Gasket’::
Avoid getting ANY cieaning materiais on the gasket.
,,
Oven Liner
Soap and Water
Cooi before cieaning. Frequent wiping with miid soap and water
Wiiiprolong the time betweenmajor cieanings.Be
sLIre b rinse
thorougniy, For heavy soiiing, use your seif-cieaning cycie of-
ten.
Sheives
(See Seif-Cieaning
(Men Directions)
Soap and Water
,
Your sheives can be cieaned with the seif-cieaning function in
the oven. For heavy soii, ciean by hand using any and aii mentioned materiais. Rinse thoroughly to remove aii materiais after
cieaning.
of marinades, fruit juices, and basting m.ahxials containing acids may cause discoloration. Spillovers should
wiped Up immediately with a paper towel. When the surface is cool, clean and rinse,
‘::Spiiiage
be
*:3
.a+-~g
%$#
L&
;&&.=@2
“
Conventional
Baking
~. Aluminum pans conduct heat quickly. For most corwentionai baking light shiny finishes give best results because they prevent overbrowning
!n the time it takes for heat to cook the center areas, Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to
be sure those areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry,crisp crusts. Reduce oven heat 25° if Iighter crusts
are desired. Preheat cast iron for baking some foods for rapid browning when food is added.
3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 or4C!minutes. For foods with short cooking times,
preheating gi~~esbest appearance and crispness.
4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
‘ SE-W?M
Food
—
E%ead
Biscuits (Vz-in.thick)
Coffee cake
(See layer cake)
Corn bread or muffins
Muffins
Popovers
Nut bread or fruit bread
Yeast bread (2 loaves)
plain~or sweet rolls
Cakes
Angel food
Cupcakes
Fruit cake
Container
Shiny Cookie Sheet
Position
Deep Glass or Cast Iron ;“ B
~cups
, Metal or Glass Loaf Pans ~ B
Metal or Glass Loaf Pans ‘ A
; ‘A
,,
,,
Cw’ek’w
Temp.
Time,
M&n.
—,
‘
400°-4500 1o-14
,
.,
~ B
Cast !ron or Glass
~~
:B
Shiny Metal Muffin Pans . A
Shiny Oblong or Muffin
Pans
,
425°-4500 ; 20-30
,,” 400”
: : 20-25
..
Comments
,
,‘:
:,. 400°
,’
I 40-50
.,
;;
;’,
,,
,’;
~!
: : 350°
“ 375°
!,
: 45-55
‘ ‘ 40-55
,,
“~,,:
,’
1,
: ; 375°
,.
.:
10-20
:
,,,
~,,,
Canned refrigerated biscuits take 2-4
min. less time.
Preheat pan for crisp crust.
Decrease time about 5 minutes for muffin
mix.
Or bake at 450° for 25 min., then at 350°
for 10-15 lmin,
Test with toothpick in center,
Dark metal or glass give deepest
browning.
For thin rolis, Shelf B may be used.
1,
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
Aluminum Tube Pan
;A
Shiny Metal Muffin Pans
B
Metal or Glass Loaf or
A or B
Tube Pan
Metal Jelly Roll Pan
B
B
Shiny Metal Pan with
Satin-finish bottom
Metal or Ceramic Pan
A
cookie’s
Bar
Drop or sliced
Metal or Glass Pans
Cookie Sheet
B
B
350°
350”
: ~ 30-40
15-20
27 fj0.30cy ~ , 2-4 hrs.
‘
375°
350”
,.
‘ 10-15
,:
~ 20-30
350”
40-50
350°
3’75”
25-35
10-15
I Use same time for bar cookies from mix.
:“: Use Shelf C and increase temp. 25-50°
< for more browning.
: ~ Can also use in oven meals on Shelf C,
Reduce temp. to 300° for large custard,
~ Cook bread or rice pudding with custard
base 80 to 90 minutes,
$
Fruits, CMaw Desserts
Baked apples
Glass or Metal
custard
Glass Custard Cups or
Casserole (set in pan of
hot water)
: Two piece pan is convenient,
:j‘ Paper liners produce more moist crusts,
~ Use 300° and Shelf B for small or
:. individual cakes,
‘f Line pan with waxed paper.
~atin-finish
White and yellow cakes may cook faster
than chocolate.
! Reduce time 5 to 10 minutes for cakes
from mix.
,,‘,
A or B
B
375°
350°
30-40
40-50
!7%c?s
Frozen
Foil Pan on Cookie Sheet
A
425”
50-60
Meringue
Spread to crust edges
B
350°
15-20
one or two-crust, quiche
Glass c~rSatin-finish
Meial
Meial; Pyroceram
El
375°
55-65
Custard fillings require lower temp.,
longer time,
B
300°
2-3 hrs,
Or cook at 250° for 5-6 hrs,
B
A
375’’-400”
350’1
60-70
55-65
MOVe tO Shelf B or C for oven meals,
For large pies use 400° and increase
time,
To quickly brown meringue use 400° for
8-10 min.
Cl\/en st~v~
WFJtJ~.@~jf$~
fiaked potatoes
Set on Cwen Shelf
Gja~s or Metal
.ScaIlcps!d or saucy
{Casseroles
.——-.—.—-———————
—.—
...-. —,—.—...—
Increase time for large amount or size.
———
15
———
~. Always \Jsebr~i{er pan and rack that comes with your oven, It is designed to minimize smoking and spattering by trapping juices in the shielded
lower part of the pan.
2. @en door should be ajar for most foods; there is a special position on door which holds door open correctly
3. For steaks and chops, slash fat evenly around outside edges of meat, Toslash, cut crosswise through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.
4. [f desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only.
& When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
G. ~r~iler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in
this chart 1% times per side.
Food
Eki’cxm
Quantity
a!nd/cw
Thickness
shelf
- POsitim
M-1b.(about 8 thin
‘c
Ctnmn ‘
Kbor ~ First side psecond W.3e:
Ajar
WETWE!,
M~Rldr ‘BVW#C$J
MR.
Ckmfnments
Yes
‘
5
, 2-3
Arrange in single layer.
, 7
‘ 4-5
).
“ Space evenly.
r Up to 8 patties
take about same time.
slices)
Ground .Ek?f,
Well done
l-lb, (4 patties)
Vzto %-in. thick
C
Yes
Beef Steaks
Tender C%ts
such as T-bone, rib-eye,
filet mignon, loin or strip,
etc.
l-in. thick
C
: Yes
Beef Steaks
1%-in. thick
B
Yes
Chickem
1 whole (2 to 2%lbs.),
A
split lengthwise
f,
—.
~ Rare: 14
: 10-12
Medium: 16, 10-12
‘: Well
‘Done: 18
11-13
,:
Rare: 20
: . 18-20
. Medium: 25.20-25
~ Well
:
~ƾ••Â¾•m•=
Done: 30
“- 23-27
‘ Steaks less than l-in. cook
,; through before browning. Pan fry
“ or broil on Shelf D. Cook first side
J’just to turn meat color then finish
!~other side to doneness desired.
‘, Slash fat,
:
—
D
Breads and pastries
No.
40
Close ~:
door I
, Yes
‘ 10-15
J.,
~2
: 1-2
t
:,
Reduce times about
5-10 min. per side for
cut-up chicken,
,, Space evenly. Place English
muffins cut-side-up and brush with
~•”Rbutter, if desired.
$mait
2-8 pieces
c
Yes
Lobster tails
(6 to 8-oz. each)
2-4
B
——.
yes
Fish
1-lb. fillets M to Vz-in.
thick
C
Yes
8
3-5
!%hm slices
(precooked)
1-in. thick
B
Yes
12
9
Increase times 5-10
min. per side for 1M-in. thick
or home cured,
$%2%4%
d-aaps
1-in. thick
0
Yes
Well
Done: 20
! 5-17
Slash fat.
1-in. thick
2 /04 chops
c
Yes
10-12
Slash fat.
1Vz-in,thick
B
Yes
Medium: 12
well
Done: 15
Medium: 20
Well
Done: 25
—“.
6
—
Lamb Mw3ps
——.—._. ——-_——..—
13aJ4~~ZZ!?75 and ~1mii~r
p.;~~~~},e(’j Sausages,
~]r~t’,?llj;S.i
—.——...———
—.__.__..__
--..--.__
-.-. J”,
~
“1
-lb,
———..
Yes
5-10 total
~” —
13-16
:‘ (Do not turn
over)
-.-—
—.-.—.—...—...———————
,“ Brush with butter and sprinkle with
brown sugar if desired, Turnover, if
; desired,
only whole or sliced fruit,
not halves,
Cut through back of shell. Spread
open. Brush with melted butter
before and after half time.
Handle and turn very carefully.
Brush with lemon butter before and
during cooking if desired. Preheat
‘ broiler to increase browning,
11-13
13-15
17-20
2-4
-—
If desired, split sausages in half
lengthwise into 5 to 6-in. pieces,
—
—.——.——
~. po~i~ionoven sh~lf at B fof smalI.size roasts (3 to 5-lbs.) and at A for larger roasts.
~. place meat or ~oultry fat side up on broiler pan or other shallow pan with trivet. Do not cover. DO not stuff Poultry until just before roastin9 ~<
Use meat thermometer if your oven has one, for most accurate doneness. Thermometer signals when food has reached set temperature,
3, Remove fat and drippings as necessary. Baste as desired.
& .SWwsdimgti~e recommended for roasts is 10to 20 min. to allow roast to firm up and make it easier to carve, It will rise about 5°to 10°in internal
temperature; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.
5, Frozen roasts can be conventionally roasted by adding 10to 25 min. per pound more time than given in chart for refrigerated. (10min. per lb, for
roasts under 5-lbs,). Defrost poultry before roasting.
Type
43VMJ
Temp.
-+
..
,,.
Approximate !Rmsting ‘Timef
in Miirmmx%
!pIl?i’
!POund
!DCDnem?ss
;- lntematl
‘Temp.‘F
J
Meat
Tender cuts: rib, nigh quality
sirloin tip, rump or top round+
325°
Lamb Leg or bone-in shoulder*
325°
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
,Ham,pre-cooked
325°
325°
325°
Ham, raw
325°
*For boneless rolled roasts over 6-in. thick, add 5 to
—--..
-1
,
3 to 5=ubsa
6 to &ibs.
24-30
18-22
30-35
22-25
~ 35-45
28-33
21.25
20-23
t
25-30
24-28
, ~ 30-35
28-33
: : 35-45
30-40
35-45
30-40
10 reins, per lb, (any weight)
?.
Uh@lerIcmbs.
‘uOto I!%ms.
well Done:
~: 20-30
17-20
10 min. ~er lb. to times aiv& above,
Rare:
Medium:
Well Done:
‘
Rare:
Medium:
Well Done:
Well Done:
‘
Well Done:
~EJŠ„Z••˜“’•è˜’•
To Warm:
Fham’y
Chicken or Duck
325°
Well Done:
Turkey
325°
Well Done:
:’; 3 to 541ka
Cw?$’5=Nbs.
I
30-35
35-40
40 to
20-25
: 130°-1400
, 150°-160”
{ , 170°-1850
/ 130°- 140°
I ‘ 150°-1600
~ 170°-1850
170°-1800
‘
r,
,. 170°-1800
‘ 125°-1300
;
!’>
15=UBS0 ‘over 15=U3S. :1:Brathigh:
15-20
,. 1850-190°
‘oven I!.@i-oi
DfxH3Not
@ Light bulb is loose.
@ Bulb is defective.
Q Switch operating
Make sure door is securely closed.
T~MEITElvl P Switch may not be pushed all the way up
or down.
Timer isn’t set when using Time Cooking.
oven light is broken.
Are Not
Baking, Roasting or
l%30~s
Make sure Oven Control knobs are properly set.
Improper shelf position is being used,
Thermostat needs adjustment,
Meat thermometer is not positioned correctly in meat.
Not preheating oven when suggested.
Improper size container is being used,
Not enough cooking time allowed for meat’s poundage.
Oven shelf not level.
Too many utensils or foods in the oven.
Aluminum foil not slit when used over broiler rack.
Food being baked on hot pan.
In TIME BAKE, Automatic Oven Timers not set properly.
When Temperature Cooking, switch isn’t set on TEMP.
Temperature Probe is not securely “seated” into oven
receptacle during Temperature Cooking.
Check Temperature Control Knob if using Temperature
Cooking to make sure set temperature
is higher than
actual internal food temperature,
otherwise
oven will
not start.
Start Button not pressed after setting oven controls.
if%lockAre Either overcooked-or
Not enough time set when using Time Cooking because
of variance of starting food temperatures.
The density and amount of foods will vary and thus may
need more time for completion.
Probe not inserted properly into meat or dish. Check
Cookbook for specific probe placement.
Incorrect Power Level set.
Dish was not rotated, turned or stirred if these instructions were given in recipe.
Too many dishes in oven at same time.
You did not enter a different Power Level as suggested
oven won’t L&M-i:
@ Oven is too hot from prior use, so let cool slightly.
@ Not holding in Latch Release while moving Latch.
@ Oven Set Knob not on CLEAN.
oven VW!! Not self-clean:
@ Door is improperly locked and latched,
@ Oven Set Knob is not in CLEAN position.
@ Oven Temp Knob is not positioned on CLEAN.
@ Start tirl]e/ stop time dials are improperly set.
e Excessive spills, spatters, and soil deposits are not
being cleaned up prior to self-cleaning.
Ch-nmVI/iii Not ‘work:
inserted in outlet receptacle.
e The circuit breaker tripped in your house.
CMml won’t unlock:
e Range hasn’t cooled to a safe temperature,
@ A fuse has blown.
@ Oven controls are not properly
@ Not holding down Latch Re!ease Button while moving
Latch.
@ Plug on range not completely
set.
-18
a,
=
tNow you can have fhe same
tr~uble-free and surprise-free
service beyond the warranty
period. You can buy a General
E/ectric Service c~ntracta For one
low fee. . usually just pennies a
day. . .General Electric will take
care of any repairs your appliance
needs—both parts and labor. You
are protected for the length of
your contract. Even when costs
go up, you pay nothing more.
want more information?There’s
no obligation. You can get information on Service Contracts any
time. Just write your name and
address, date of installation, and
the model and serial number of
your appliance and send to:
Manager, Service Contracts
General Electric Company
\,YCE-3~5
Appliance Park
Louisville, Kentucky 40225
In many cities, there’s a General
Electric Factory Service Center.
Call, and a radio-dispatched truck
will come to your home by
appointment—morning or afternoon.
Charge the work, if you like. All
the centers accept both MasterCard and Visa cards.
Check the White Pages for
“GENERAL ELECTRIC COMPANY”
or “GENERAL ELECTRIC
FACTORY SERVICE.”
Or look for General Electric franchised Customer Care@servicers.
You’ll find them in the Yellow
Pagesunder “GENERAL ELECTRIC
CUSTOMER CARE@SERVICE” or
“GENERAL ELECTRIC–HOTPOINT
CUSTOMER CARE@SERVICE.”
H you need service literature,
parts lists, parts or accessories,
contact one of the Factory Service
Centers, a franchised Customer
Care@servicer or your dealer.
FIR%?,
contact the people who
serviced your appliance, Explain
wt-ly you are dissatisfied. In most
cases, this will solve the problem,
Next, if you are still dissatisfied,
write all the details—including
your phone number—to:
Manager, Consumer Relations
General Electric Company
wc~.~12
Appliance Park
Louisville, Kentucky 40225
!F%Wy, if your problwn is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
This panel, known as IMACAP, is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and
advise the industry of ways to improve customer service, Because
MACAP is free of industry control
and influence, it is able to make
impartial recommendations and
consider each case individually,
Save proof cf original purchase date such as your sales SIip or cancel led check to establish warranty periocj.
..—-.—..
...—
—:.: .:.-=____
.-....——..
....._——
—...—.
.. ..:......—..—
—=—------------
—
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the microwave oven/range
that fails because of a manufacturing defect.
ILiMrT’ED
For the second through fifth year
from date of original purchase,
we will provide, free of charge, a
replacement magnetron tube if the
magnetron tube fails because of a
manufacturing defect. You pay for
the service trip to your home and
service labor charges.
%:% ,
This warranty is extended to the
original purchaser and any succeeding owner for products purchased
for ordinary home use in the 48
mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it
is LIMITED because you must pay
to ship the product to the service
shop or for the service technician’s
travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our franchised Customer Care@
servicers during normal working
hours. Check the White Pagesfor
GENERAL ELECTRIC COMPANY
or GENERAL ELECTRIC FACTORY
SERVICE. Look in the Yellow
Pages for GENERAL ELECTRIC
CUSTOMER CAR13 SERVICE or
GENERAL ELECTRIC-HOTPOINT
CUSTOMER CARE@SERVICE.
&
%$
—.—-——..—.
..-... -
‘“5$!
%
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.’..-J...w,,
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—.
.. -!
3.~&is$
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-3
2A 1------–-—–:g;~[
@=y~
——-—
@Replacement of house fuses
~ Service trips to your home to
or resetting of circuit breakers.
teach you how to use the product.
@Failure of the product if it is
d
Read your Use and Care material.
E
v
used for other than its intended
If you then have any questions
purpose or used commercially.
about operating the product,
please contact your dealer or our
@Damage to product caused
Consumer Affairs office at the
by accident, fire, floods or acts
address below, or call, toll free;
of God.
The GE Answer Center’”
WARRANTOR IS NOT RESPON800.626.2000
SIBLE FOR CONSEQUENTIAL
consumer information service
DAMAGES,
~ Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, exhausting
and other connecting facilities.
——.
.———
—————
-.-—.—...—-.
--. ...——.—...—
——
—-
I
~-~k+%
<:3 i
Some states do not allow the exclusion or limitation of incidental or consequentialdamages,so the abovelimitation or exclusion
not apply to you. This warranty gives you specific legal rights, and YOUmay also have other rights which vary from siat= to state.
To know what your legal rights are in your state, consult your iocal or state consumeraffairs office or your state’sAttorney General.
.2
‘:>--’
may
f 3‘#l
Pd
.j>f I
Wari’mh’: General m?drk Ccmpany
.——
.——.——.
,=—=,
.———
..
—————
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