GE Oven 681131690607 User Manual

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CUSTOMER ASSISTANCE  
If you have a claim under this warranty, please call our Customer Assistance Number.  
For faster service, please have the model, type and series numbers ready for the  
operator to assist you. These numbers can be found on the bottom of your appliance.  
MODEL :________________ TYPE :_______________ SERIES :________________  
Customer Assistance Number 1-877-207-0923 (US) or 1-877-556-0973 (Canada)  
Keep these numbers for future reference!  
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Roaster Oven  
TWO-YEAR LIMITED WARRANTY  
What does your warranty cover?  
• Any defect in material or  
workmanship.  
rights, and you may also have other  
rights which vary from state to state  
or province to province.  
• THIS WARRANTY IS IN LIEU OF ANY  
OTHER WARRANTY OR CONDITION,  
WHETHER EXPRESS OR IMPLIED,  
WRITTEN OR ORAL, INCLUDING,  
WITHOUT LIMITATION, ANY  
For how long after the original  
purchase?  
• Two years.  
What will we do?  
• Provide you with a new one!  
• For those items still under warranty  
but no longer available, WAL-MART  
reserves the right to replace with a  
similar GE branded product of equal  
or greater value.  
STATUTORY WARRANTY OR  
CONDITION OF MERCHANTABILITY OR  
FITNESS FOR A PARTICULAR  
PURPOSE.  
• WAL-MART, GE AND THE PRODUCT  
MANUFACTURER EXPRESSLY  
DISCLAIM ALL RESPONSIBILITY FOR  
SPECIAL, INCIDENTAL AND  
How do you make a warranty claim?  
• Save your receipt.  
CONSEQUENTIAL DAMAGES OR  
LOSSES CAUSED BY USE OF THIS  
APPLIANCE. ANY LIABILITY IS  
EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID  
WHETHER A CLAIM, HOWEVER  
INSTITUTED, IS BASED ON CONTRACT,  
INDEMNITY, WARRANTY, TORT  
(INCLUDING NEGLIGENCE), STRICT  
LIABILITY OR OTHERWISE. SOME  
STATES OR PROVINCES DO NOT  
ALLOW THIS EXCLUSION OR  
• Properly pack your unit. We  
recommend using the original carton  
and packing materials.  
• Return the product to your nearest  
WAL-MART store or call Customer  
Assistance at 1-877-207-0923 (US) or  
1-877-556-0973 (Canada)  
What does your warranty not cover?  
• Parts subject to wear, including,  
without limitation, glass parts, glass  
containers, cutter/strainer, blades,  
seals, gaskets, clutches, motor  
brushes, and/or agitators, etc.  
• Commercial use or any other use not  
found in printed directions.  
• Damage from misuse, abuse, or  
neglect, including failure to clean  
product regularly in accordance with  
manufacturer’s instructions.  
300o  
250o  
200o  
350o  
150o  
400o  
450o  
LIMITATION OF INCIDENTAL OR  
CONSEQUENTIAL LOSSES SO THE  
FOREGOING DISCLAIMER MAY NOT  
APPLY TO YOU.  
Item Stock Number  
169060  
UPC: 681131690607  
What if you encounter a problem with  
this product while using it outside the  
country of purchase?"  
• The warranty is valid only in the  
country of purchase and you follow the  
warranty claim procedure as noted.  
How does state law relate to this  
warranty?  
• This warranty gives you specific legal  
MARKETED IN CANADA BY:  
Wal-Mart Canada Corp.  
1940 Argentia Road,  
is a trademark of General Electric  
Company and is used under the  
license by WAL-Mart Stores, Inc.,  
For product service, call customer service at  
1-877-207-0923 (US) or 1-877-556-0973 (Canada)  
Bentonville, AR 72716  
Mississauga, Ontario L5N1P9  
g
9100150000284/16905906ESM1  
Printed in China  
 
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PREPARING YOUR ROASTER OVEN FOR USE  
2. Wash the Cooking Pan, Roasting Rack and Lid in hot, soapy water using a  
sponge or wash cloth. Rinse thoroughly.  
HOW TO USE YOUR ROASTER OVEN  
1. Remove all packaging materials.  
1. Place the Cooking Pan into the Roaster Oven Body.  
2. Make sure that the Temperature Control is in the OFF position, then plug Cord  
into a 120 volt AC outlet.  
3. The outside of the Roaster Oven Body may be cleaned with a soft cloth and  
warm soapy water. Wipe dry. Do not use abrasive cleaners. Do not immerse  
the Roaster Oven Body in water.  
3. Turn the Roaster on by turning the Temperature Control to the desired  
temperature.  
4. Preheat for 15 to 20 minutes. (Indicator Light will shut off when temperature is  
reached.)  
NOTE: Due to manufacturing process, some smoke and odor may be noticed  
5. Place Roasting Rack into the Cooking Pan, put food on the Rack, and place the  
Lid on the Roaster Oven. NOTE: Some foods or recipes do not require the  
Roasting Rack to be used.  
during the first use. This should disappear after the first heating of the Roaster  
Oven.  
6. When finished, turn the Temperature Control to the OFF position and unplug  
Roaster Oven from outlet.  
7. Remove Lid and using oven mitts, remove the Roasting Rack with food and  
serve.  
IMPORTANT POINTS  
• Always use the Cooking Pan in the Roaster Oven when cooking.  
• Note: Never place food or liquid directly into the Roaster Oven Body.  
• Caution should be used when removing the Lid so that the steam escapes  
away from you.  
HOW TO CLEAN YOUR ROASTER OVEN  
• Avoid the Steam Vents when removing or lifting the Lid.  
• Significant amounts of heat escape whenever the Lid is removed; therefore the  
cooking time must be extended. Avoid frequent removal of the Lid for checking  
cooking progress or stirring.  
• To use Lid Rest feature, hold the Lid upright by the Handle and place the edge  
of the Lid under the tabs just above either Side Handle.  
• Convenience foods can be baked in the Roaster Oven. Place container on  
Roasting Rack. Follow package directions.  
CAUTION: Do not immerse the Roaster Oven Body in water or other liquid. Do not  
put Cooking Pan in dishwasher.  
1. Turn Temperature Control to the OFF position.  
2. Unplug the Roaster Oven from outlet and allow unit to cool.  
3. Wash the Cooking Pan, Lid and Roasting Rack in hot soapy water – using a  
sponge or cloth. Rinse thoroughly in hot water, then towel dry.  
4. Wipe the inside and outside of the Roaster Oven Body with a damp cloth.  
• Meats roasted in your Roaster Oven will be moist and tender. For additional  
browning, brush oil or butter over the meat before cooking.  
• To create a darker roasted, crispier skin on poultry, do not add liquids (with the  
exception of the basting butter or oil) until there are only 30 minutes left of  
cooking.  
• Note: The roaster pan has a capacity of 17 quarts.  
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COOKING GUIDE  
COOKING GUIDE (CONT.)  
DETERMINING MEAT DONENESS  
Slow Cooking  
It is recommended that you use a meat thermometer to determine doneness when  
cooking meat and poultry. Insert the thermometer into the center of the thickest  
portion of the meat. Cook until temperature for desired doneness is reached.  
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow  
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover  
during slow cooking. Heat escapes during slow cooking and you may need to  
1
MEAT  
RARE  
MEDIUM  
WELL DONE  
2
increase the cooking time. When using a standard recipe, slow cook 1 ⁄ hours for  
BEEF  
PORK  
LAMB  
SMOKED HAM  
Cook before eating  
Fully cooked  
140° F  
160° F  
160° F  
160° F  
170° F  
170° F  
170° F  
every 30 minutes. Slow cook using the 250°F setting.  
*
140° F  
*
Baking*  
• Baking pans should always be placed on the Roasting Rack. Do not place pans  
on bottom of Cooking Pan.  
160° F  
140° F  
• Metal pans are recommended for use in the roaster as they provide better heat  
transfer and browning.  
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,  
POULTRY  
*
Roasting Chicken  
Turkey  
180° F  
180° F  
allow to cool or remove with hot pads/mitts.  
*Rare pork, ham or poultry is not recommended.  
ROASTING MEATS AND POULTRY  
FOOD  
TEMP. SETTING  
BAKING TIME (MIN)  
Tender cuts of meat are best suited for roasting. The time guide below is for use  
with tender cuts such as from the sirloin area. Less tender cuts of meat should be  
slow cooked in liquid. Times indicated below are approximate and should be used  
as a guideline only.  
MUFFINS  
425°F  
375°F  
15 to 20  
65 to 75  
40 to 45  
18 to 20  
8 to 13  
QUICK BREAD  
YEAST BREAD  
YEAST ROLLS  
COOKIES  
BROWNIES  
CUPCAKES  
SHEET CAKE  
POUND CAKE  
BUNDT CAKE  
CHEESECAKE  
FRUIT PIE  
CUSTARD PIE  
PASTRY SHELL  
PIZZA (9-inch)  
BAKED POTATOES  
SWEET POTATOES  
400°F  
400°F  
350°F  
MEAT  
WEIGHT (LBS.)  
TEMP.  
MIN./LB.  
350°F  
25 to 30  
20 to 30  
40 to 45  
50 to 60  
50 to 60  
50 to 60  
45 to 50  
50 to 60  
10 to 13  
20 to 25  
50 to 60  
55 to 65  
75 to 90  
45 to 60  
35 to 45  
BEEF ROASTS  
Standing Rib  
Sirloin Tip  
Tenderloin  
Pot Roast  
350°F  
4 – 6  
3 – 5  
325°F  
350°F  
450°F  
300°F  
300°F  
17 to 21  
17 to 21  
7 to 10  
26 to 34  
15 to 17  
350°F  
312 – 4  
4 – 6  
350°F  
350°F  
Corned Beef  
312 – 4  
325°F  
LAMB  
425°F  
Leg  
5 – 8  
3 – 4  
350°F  
350°F  
20 to 22  
20 to 22  
350°F  
Shoulder, boneless  
425°F  
PORK  
Loin Roast  
Shoulder  
Chops  
Country-Style Ribs  
425°F  
3 – 5  
4 – 6  
4 – 5  
8 – 10  
350°F  
350°F  
325°F  
21 to 26  
30 to 34  
15 to 17  
350° to 400°F  
350° to 400°F  
350°F  
SCALLOPED POTATOES  
WINTER SQUASH  
BAKED APPLES  
450°F to brown and…  
…then decrease temp. to 250°F  
400°F  
15 to 17  
350°F  
SMOKED HAM  
Bone-in  
Boneless  
10 – 15  
8 – 12  
5 – 10  
325°F  
325°F  
325°F  
17 to 21  
15 to 17  
13 to 24  
Fully cooked  
VEAL  
Loin  
4 – 6  
3 – 5  
325°F  
325°F  
26 to 30  
26 to 30  
Shoulder  
POULTRY  
Chicken, whole  
Chicken, whole  
Chicken, pieces  
Turkey, prebasted  
Turkey, prebasted  
Turkey, fresh  
312 – 5  
6 – 8  
6 – 8  
10 – 14  
14 – 22  
10 – 14  
350°F  
350°F  
350°F  
375°F  
375°F  
350°F  
13 to 15  
15 to 17  
7 to 9  
12 to 15  
13 to 15  
15 to 17  
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RECIPES  
RECIPES  
* Always preheat roaster prior to baking (Maximum 15 minutes)  
Roasted Vegetable Soup  
2 small yellow squashes  
1 pint whipping cream  
/ cup. oil  
1
4
2 lb. asparagus, tips and tender portion only  
Baked Potatoes  
8 to 12 baking potatoes  
2 small red bell peppers, cut into 1" pieces  
1 tsp. ground black pepper  
2 tsp. minced fresh rosemary  
2 tsp. salt  
1
2
2 can (14 / -oz) chicken broth  
1 lb. small whole, fresh mushrooms  
1 red onion, quartered  
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on  
Roasting Rack, making sure that they don’t touch the sides of Cooking Pan. Cover and  
bake at 400°F for 1 hour.  
Combine oil, salt and pepper in a bowl. Add vegetables and stir well to coat. Add  
vegetables to Cooking Pan. Roast at 450°F for 30 minutes, stirring every 10 minutes.  
Reduce heat to 250°F. Add broth and cream. Stir well and cook until simmering.  
Pot Roast with Vegetables  
6 to 8 lbs. beef chuck roast  
2 cups baby carrots  
2 cups beef broth  
1 tbs. salt  
1 tsp. ground black pepper  
Chicken Tetrazzini for a Crowd  
8 medium potatoes, peeled and quartered  
2 onion, quartered  
16 oz. spaghetti, broken and cooked  
according to package directions  
10 cups cooked chicken, cut up  
2 cups chicken broth  
1 / cup chopped onion  
1
2
1 cup chopped red bell pepper  
1 cup chopped green bell pepper  
1 tsp. ground black pepper  
Place roast in bottom of Cooking Pan. Place vegetables around sides of roast. Add  
salt, pepper and broth. Cover; cook at 300°F 3 to 4 hours or until tender.  
2 lb. grated American cheese  
1
2
4 cans (10 / oz. each) condensed  
Hickory-smoked brisket  
cream of mushroom soup  
6 to 8 lb. beef brisket  
1⁄2 cup liquid smoke  
1 tsp. garlic salt  
1 tsp. onion powder  
1 tsp. celery salt  
Combine all ingredients in Cooking Pan. Place in Roaster Oven Body and cover. Bake  
at 350°F for 30 minutes or until heated through.  
Asian Spareribs  
4 large cloves garlic, minced  
1 tsp. five spice powder  
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid  
smoke and seasonings. Wrap the brisket with the foil and crimp edges. Place in  
Cooking Pan. Cover and cook at 250°F for 4 hours.  
2 tbs. sesame oil  
2 tbs. minced fresh ginger  
1 tbs. chili puree  
2 tsp. salt  
6 to 8 lbs. pork spareribs,  
cut to fit into pan  
8 green onions, thinly sliced  
1
2
Lemon Garlic Roast Chicken  
7 to 8 lb. chicken  
⁄ cup brown sugar  
1
4
8 tbs. hoisin sauce  
⁄ cup lemon juice  
2 tsp. salt  
4 cloves garlic, minced  
1
2
⁄ cup butter, softened  
1 tsp. ground black pepper  
Combine first 8 ingredients to make marinade. Sprinkle ribs with salt and brush with  
marinade. Place ribs in Cooking Pan. Roast at 350°F for 11⁄2 to 2 hours.  
Rinse chicken in cold water and pat dry with paper towels. Combine remaining  
ingredients and rub over skin and between skin and meat of chicken. Place Roasting  
Rack in Cooking Pan. Place chicken on Roasting Rack and cover. Bake at 350°F for 2  
1
2
to 2 / hours or until chicken is done.  
Beef Stew  
4 lbs. beef stew meat  
6 potatoes, peeled and cubed  
2 stalks celery  
2
3
/ cup dry bread crumbs  
2
3
/ cup quick-cooking tapioca  
2 tsp. salt  
2 medium onion, cut into eighths  
4 cans (10 / -oz. each) condensed  
2 tsp. basil  
/ tsp. pepper  
1
1
2
2
tomato soup  
2 cups beef broth  
2 cans (8 oz.) sliced mushrooms, undrained  
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and  
add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until  
meat and vegetables are tender.  
E9  
E8  
 

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