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BOOK
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-, It is designed to help you operate and maintain Your It is important that we, the manufacturer, know the new Cooking Center properly. location of your Microwave Oven should a need occur for adjustments. Keep it handy for answers to your questions. ~f you don’t understand something or need ‘ore You’re supplier is responsible for registering you as the owner. help. . .Call, toll free: Please check with your supplier to be sure he has The GE Answer Center’” done so; also send in your Purchase Re
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r Baking Chart . . . . . . . . . . . . . . . . .. .. .......15 Precautions for Safe Use. , . . . . . . . . . . . . . . 3 Broiling Chart... . . . . . . . . . . . . . . . . . . . . ...16 safety -rips ............................4’, 5 Roasting Chart . . . . . . . . . . . . . ... .. .......17 Features of Your Oven . . . . . . . . . . . . . . . . . . 6 CLAREOF Time Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Self-C!ean Operation.. . . . . . . . . . . . . . . . . . 12 Defrost .
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ME+ iwwl! TIM hotair or can m !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. kwi! iim! or an Pulling out shelf to the shelf stop is a conven- oven k hot w h my cm.dd I!.N? ience in lifting heavy foods. It is also a pre- caution against burns from touching hot !l’h3n’i tomm, stand or on‘?JIw surfaces of the door or oven walls. or Tmy tx.lidd the owl.
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Use wily as in M8 Metal ml i’lwi pop in UII\fjSS ~~ ZI ~pe~j~~ microwave p0pCO[i7 strips as used on meat roasts are heipfui in cooking food when used as directed. Metai accessory or unless you use popcorn in a trays may be used for TV dirwwrs. However, package labeled for microwave ovens. when using metai in the oven, keepm?ta! at Because of heat generated, without these km$tM’wh skies ofWI precautions, the container could catch fire. ~~ fi~~ ~~g any in Ilwld you ~~~ tlw can toohot10 that is Be
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—— f T) 1. Door Handle. (3ven doesn’t operate unless door is securely latched. ail 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. $ al 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 b
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Time Cooking, or cooking your food according to a pre- determined 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 Step 6: When time is up, oven sig- . learn to Time Cook nals and shuts off automatically. - ~; heip you properly< Note: When setting a time of less ~ - than 1 minute, rotate timer M turn and then back to desired time .-4!.r----- ------
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‘Tips @ Foods frozen in paper or plastic can be defrosted in the package. @ For even defrosting, many foods The Defrost setting is designed for need to be turned over, rotated, or even thawing necessary for large broken up part of the way through amounts of food and is one of the the defrosting time. most important advantages of a microwave oven, making de- Step 3: Push TlfvlE/TEMP Switch frosting quick and easy with little up to TIME. attention. Power Level 3 is the recommended setting for most
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‘= For many foods, internal temperature is the best gauges the internal temperature of your food; it ~~~tof doneness. must be used when using Temperature Cooking. Check with your Cookbook for proper placement of Roasts or poultry are cooked to perfection when 6 probe in specific foods. temperature cooking. Heating or reheating foods accurately to a serving temperature you desire is simple and easy. HANDLE Temperature Cooking takes the guesswork out of CAHI.[ ~OO~j~g ~~~a~~~ ~heovenshuts off auto
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il ‘four oven is designed to give you the best results in baking, broiling, and roasting when used as recorn- rnerrded. Bef,ore using your oven; look at the direc- tions for setting and using all of the controls and tirner. 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 loc
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Step 3: Turn the Over\ S& Knob and oven Temp Knob to BROIL, Both Oven Indicator Lights come on Foil may be used to line the !9 broiler pan and rack. However, Step 2: Position Oven Shelf as in- be sure to cut openings in the Step 4: Leave oven door ajar foil to correspond with the slits dicated on Broiling Chart, page 16. about 3 inches (except chicken, in the broiler rack so fat drips see below). The door will stay open into the pan below. itself yet the proper temperature For all weights of chi
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, ,’ if ~~n~ p~~p~r~v, it will take only a few moments ‘0 While you are becoming acquainted with your self- start the self-cleaning cycle on your oven. After set- ckaning oven, we 2 hours for the aw3r- ting your oven to self-clean, a high heat tempera- age cleaning function, but in some cases a longer ture removes the soil in the oven cavity. The dirt will cleaning time, up to 3 hours may be necessary. In then disappear by turning into an ash waste or order to judge the degree of soil, look at t
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. After using Bar Keepers Friend@ Wails, Floor and Mastic Cover. Be- MAR THE SURFACE. Cleanser, rinse and dry thoroughly, cause there is little heat except in Temperature Probe. Probe is following instructions on can. Do the food, or sometimes in the uten- sturdy, but care should be taken in not use Bar Keepers Friend@ sils, sPil/s and spatters are easy to handling. Do not twist, bend or Cleanser ‘on the painted surfaces remove. Some spatter can be re- drop. Clean after using. To clean, such as
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Cleaning Chati ,.’ *:3 .a+-~g directions for cleaning, Be sure to follow these direc- %$# Your Cooking &enter is cleaned two ways: manually L& and by using the atitomatic self-cleaning function. tions carefully to assure maximum used your cook- This chart describes parts of your cooking center, ing center. NOTE: Let oven parts cool before cleaning cleaning materials to use on each part, and general manually. ,. ,. :.’ ,,: .-. ,,. Do not clean the bake unitOK broil unit,Anysoil will burn off ,: .
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“;&&.=@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 crust
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~. 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 jui
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~. 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. & .SWwsdimg ti~e recommended for roasts is 10to 20 min. to allow roa
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‘oven I!.@i-oi DfxH3Not @ Light bulb is loose. @ Bulb is defective. Q Switch operating oven light is broken. Make sure door is securely closed. T~MEITElvl P Switch may not be pushed all the way up l%30~s Are Not or down. Baking, Roasting or Timer isn’t set when using Time Cooking. Make sure Oven Control knobs are properly set. When Temperature Cooking, switch isn’t set on TEMP. Improper shelf position is being used, Temperature Probe is not securely “seated” into oven Thermostat needs adjustment
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In many cities, there’s a General Electric Factory Service Center. FIR%?, contact the people who Call, and a radio-dispatched truck serviced your appliance, Explain will come to your home by wt-ly you are dissatisfied. In most appoint- cases, this will solve the problem, ment—morning or afternoon. Next, if you are still dissatisfied, Charge the work, if you like. All write all the details—including the centers accept both Master- your phone number—to: Card and Visa cards. Manager, Consumer Relat
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Save proof cf original purchase date such as your sales SIip or cancel led check to establish warranty periocj. ...— .. .—.. —:.: .:. -=____ —...—. .. ..:. .....—..— —=—-------- ----- —-- .-. ... —. —.. ...._—— — This warranty is extended to the & %$ original purchaser and any succeed- For one year from date of original ing owner for products purchased purchase, we will provide, free of for ordinary home use in the 48 charge, parts and service labor in mainland states, Hawaii and your home to re
