GE JMS10 User manual

Use and Care Guide
Range
GE Appliances
Models: JMS08
JMS10
164D2966P113
49-8593-1
Safety Instructions....................3–5
Operating Instructions, Tips
Aluminum Foil ...........................5, 15, 18, 20
Features ............................................................6
Oven ........................................................12–21
Baking..................................................13–15
Broiling, Broiling Guide....................20, 21
Control Settings........................................12
Light; Bulb Replacement.................12, 23
Oven Cycling Light...................................12
Oven Set Light...........................................12
Preheating ...................................14, 19, 21
Roasting, Roasting Guide ...............18, 19
Shelves .................................12–15, 18, 22
Timed Baking ............................................16
Surface Cooking......................................7–10
Control Settings...........................................8
Cooktop Comparison.................................7
Cookware Tips.............................................9
Home Canning Tips .................................10
Surface Indicator Lights ............................8
Timers and Clock .........................................11
Problem Solver...............................26
Thermostat Adjustment–
Do It Yourself .............................................17
More questions ?…call
GE Answer Center® 800.626.2000
Care and Cleaning....................22–25
Cooktop..........................................................25
Door Removal ...............................................24
Consumer Services...................27
Appliance Registration..................................2
Important Phone Numbers........................27
Model and Serial Number Location...........2
Removal of Packaging Tape.........................2
Warranty ........................................Back Cover
2-95 CG

HELP US HELP YOU…
Before using your range,
read this guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if it
is baked on.
Write down the model
and serial numbers.
You’ll find them on a label behind the range door.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service…
Check the Problem Solver in the back of this guide. It
lists causes of minor operating problems that you can
correct yourself.
IF YOU NEED SERVICE…
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

Important Safety Instructions
When using electrical appliances, basic safety
precautions should be followed, including the following:
•Use this appliance only for its intended use as
described in this guide.
•Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
•Be sure the range is securely installed in a
counter that is firmly attached to the house
structure. Weight on the oven door could cause
the oven to tip and result in injury. Never allow
anyone to climb, sit, stand or hang on the oven door.
•Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easy reference.
• Do not allow anyone to climb, stand or hang on
the door or cooktop. They could damage the
range or cause severe personal injury.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Teach children not to play with the controls or
any other part of the range.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe burns.
• Use only dry pot holders—moist
or damp pot holders on hot surfaces
may result in burns from steam.
Do not let pot holders touch hot surface units or
heating elements. Do not use a towel or other
bulky cloth. Such cloths can catch fire on a hot
surface unit or heating element.
• Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering it
with a well-fitting lid, cookie sheet or flat tray.
Use a multi-purpose dry chemical or foam-type
fire extinguisher.
Flaming grease outside a pan can be put out
by covering with baking soda or, if available,
use a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely by
closing the oven door and turning the oven off or by
using a dry chemical or foam type fire extinguisher.
•Do not touch the surface units, heating
elements or the interior surface of the 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 surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
(continued next page)
3
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.

IMPORTANT SAFETY INSTRUCTIONS
(continued)
•For your safety, never use your appliance for
warming or heating the room.
• Never leave the oven door open when you are
not watching the range.
• Do not store flammable materials in an oven
or near the cooktop.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Keep hood and grease filters clean to maintain
good venting and to avoid grease fires.
• Never leave jars or cans of fat drippings on or
near your range.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
•When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Oven
•Stand away from the range when opening
the oven door. Hot air or steam which escapes
can cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
•After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the broiler
pan can catch on fire next time you use the pan.
• Never leave the oven door open when you are
not watching the oven.
•Always keep combustible wall coverings, curtains,
or drapes a safe distance from your range.
• Keep the oven vent unobstructed.
• Keep the oven free from grease
buildup.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
• Always keep wooden and plastic utensils and
canned food a safe distance from your range.
• Place the oven shelf in the desired position
while the oven is cool. If shelves must be
handled when hot, do not let pot holder contact
the heating elements.
• Pulling out the 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.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
•Do not use your oven to dry newspapers.
If overheated, they can catch on fire.
• Do not use oven for a storage area. Items stored
in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• Do not use aluminum foil to line the oven
bottom except where recommended in this guide.
Improper installation of aluminum foil may result
in a risk of electrical shock or fire.
4

5
Important Safety Instructions
Surface Cooking Units
• Use proper pan size—This appliance
is equipped with different size
surface units. Select cookware having
flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the surface
unit will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans are not covered and are
in place. Their absence during cooking could
damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop cooking; others may break
because of the sudden change in temperature.
See the Surface Cooking section.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units.
• Always turn the surface unit controls to off
before removing the cookware.
• Keep an eye on foods being fried at high or
medium high heat settings.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the off position and all
surface units are cool before attempting to lift
or remove the unit.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
• Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe spills on a hot cooktop, be
careful to avoid steam burns.
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever possible
to prevent overheating fat beyond the smoking point.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
SAVE THESE INSTRUCTIONS

Explained
Feature Index on page
1Model and Serial Number 2
2Broil Element 20, 22
3Oven Vent 4
4Surface Unit Controls 8, 23
5Surface Unit “ON” 8
Indicator Light
6Lift-Up Cooktop 25
Support rods hold it up to simplify
cleaning underneath.
7Plug-In Surface Units 7, 9, 10, 25
8Oven Set Light 12
9Oven Set Knob 12, 23
10 Automatic Timers and Clock 11
(on some models)
11 Drip Pans 25
12 Oven Light Switch 12
Explained
Feature Index on page
13 Oven Cycling Light 12
14 Oven Temp Knob 12, 23
15 Oven Interior Light 12, 23
16 Oven Shelf Supports 12, 13, 18,
Shelf positions for cooking are 20, 21
suggested in the Baking, Roasting
and Broiling sections.
17 Oven Shelves with Stop-Locks 12-15,
18, 22
18 Bake Element 22
May be lifted gently for wiping the
oven bottom.
19 Lift-Off Oven Door with 20, 24
Broil Stop position
Easily removed for oven cleaning.
20 Broiler Pan and Rack 4, 20,
21, 22
FEATURES OF YOUR RANGE
OVEN LIGHT
REAR
FRONT
REAR
FRONT
LO HI
HI
810 9
1
2
3
4
5
6
7
11
12
5
13
14
15
16
17
19
20
12
13
5 9 14 8
JMS08
JMS10
18
5
4
4
4
6

7
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
Features of Your Range Cooktop Comparison
Type of Cooktop Description How it Works
Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best
tubing containing cooking results, use good quality pans. Electric coils are more forgiving of
electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change
wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to
over a drip pan. continue cooking for a short time after they are turned off.
Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on
(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to
Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away
under a glass and changes heat settings right away, like a gas cooktop. After turning the control
surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good
disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The
cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but
gas burners use pans should be well balanced. Gas burners heat the pan right away and change
either LP gas heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.

8
SURFACE COOKING
Your surface units and controls are designed to
give you an infinite choice of heat settings for surface
unit cooking.
At both OFF and HI, the control “clicks” into position.
In a quiet kitchen, you may hear slight ‘‘clicking’’
sounds during cooking, indicating heat settings
selected are being maintained.
Switching to higher heat settings always shows a
quicker heat change than switching to lower settings.
How to Set the Controls
Push the knob in and turn in either direction to the desired heat setting.
Be sure you turn the control to OFF when you finish cooking.
The surface unit indicator light will glow when ANY heat on any
surface unit is on.
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saute and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
NOTE:
• The surface indicator light may glow between LO
and OFF, but there is no power to the surface units.
• At HI or Medium High never leave food unattended.
Boilovers cause smoking; greasy spillovers may
catch fire.
• At LO melt chocolate, butter on small surface unit.
LO HI
OFF
MED
Medium
High
Medium
Low

9
COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
Right Wrong
Not Over 1 inch Over 1 inch
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
Do not use woks that
have support rings. Use
of these types of woks,
with or without the ring in
place, can be dangerous.
Placing the ring over the
surface unit will cause a
build-up of heat that will damage the porcelain
cooktop. Do not try to use such woks without the ring.
You could be seriously burned if the wok tipped over.
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Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Surface Cooking Cookware Tips

10
HOME CANNING TIPS
Canning should be done on the surface unit only.
Pots that extend beyond one inch of the surface unit’s
drip pan are not recommended for most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the heating area,
use smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.

AUTOMATIC TIMERS AND CLOCK
(on some models)
The automatic timers and clock on your range are
helpful devices that serve several purposes.
To Set the Clock
To set the clock, push the center knob in and turn the
clock hands clockwise to the correct time.
NOTE: The minute timer pointer will move also; let
the knob out and turn the timer pointer to OFF.
3
6
9
12
50
600
10
20 30 40
OFF
To Set the Minute Timer
The minute timer has been combined with the range
clock. Use it to time all your precise cooking
operations. You will recognize the minute timer as the
pointer which is different in color and shape than the
clock hands.
To set the minute timer, turn the center knob
counterclockwise, without pushing in, until the
pointer reaches the number of minutes you wish to
time. (Minutes are marked, up to 60, in the center ring
on the clock.)
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
Timed Baking Uses the Automatic Timers
Using the automatic timers (the DELAY START and
STOP TIME dials), you can set your oven to turn on
and off automatically. See the Timed Baking section.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
12
93
6
12
93
6
STOP TIME DELAY START
PUSH TO TURN
Questions and Answers
Q. How can I use the minute timer to make the
surface cooking easier?
A. The minute timer will help you time total cooking,
which includes time to boil food and change
temperatures. Do not judge cooking time by
visible steam only. Food will cook in covered
containers even though you can’t see any steam.
Q. Must the clock be set on correct time of
day when I wish to use the automatic timers
for baking?
A. Yes, if you wish to set the DELAY START or
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can I use the minute timer during oven cooking?
A. The minute timer can be used during any cooking
function. The automatic timers (DELAY START
and STOP TIME dials) are used with the TIME
BAKE function only.
Q. Can I change the time of day on the clock while
I’m Time Baking in the oven?
A. The time of day on the clock should not be changed
during any program that uses the automatic timer.
You must either stop those programs or wait until
they are finished before changing the time.
Home Canning Tips Automatic Timers and Clock
11

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly. Read over the directions for
the automatic oven timers (on some models) so you
understand its use with the controls.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing them
properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it, especially
during the first weeks of using your new range.
NOTE: You may notice a “burning” or “oily” smell the
first few times you turn your oven on. This is normal in
a new oven and will disappear in a short time.
Oven Controls
Your range has two oven control knobs—
OVEN SET and OVEN TEMP.
The OVEN SET knob has settings for BAKE, TIMED
BAKE (on some models), BROIL and OFF.
The oven set light glows when you select BAKE,
BROIL or TIMED BAKE (on some models).
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.).
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
the oven unit(s) during cooking.
O
F
F
B
R
O
I
L
T
I
M
E
D
B
A
K
E
B
A
K
E
OVEN SET OVEN TEMP
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
W
M
Appearance may vary.
Oven Shelves
The shelves are designed with
stop-locks so that when placed
correctly on the shelf supports,
they will stop before coming
completely out from the oven, and
will not tilt when removing food
from or placing food on them.
When placing cookware on a shelf,
pull the shelf out to the bump on
the shelf support. Place the cookware
on the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove a shelf from the oven,
pull it toward you, tilt the front end
upward and pull the shelf out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of the shelf)
facing up toward the rear of the oven.
Tilt up the front and push the shelf
toward the back of the oven until it
goes past the bump on the shelf
support. Then lower the front of the
shelf and push it all the way back.
Shelf Positions Oven Light
The oven has 4 shelf supports
as identified in this illustration
as A (bottom), B, C and D (top).
Shelf positions for cooking
food are suggested in
the Baking, Roasting and
Broiling sections.
Use the switch on the control panel to turn the light on
and off.
A
B
C
D
Bump
12

How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
Both the oven set and the oven cycling lights will
come on.
2. Check food for doneness at the minimum
time on the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and
then remove the food from the oven.
Appearance may vary.
O
F
F
B
R
O
I
L
T
I
M
E
D
B
A
K
E
B
A
K
E
OVEN SET OVEN TEMP
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
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BAKING
Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the oven for a number of weeks to
become familiar with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven Thermostat section. It lists
easy Do It Yourself instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside surfaces of the range
get hot too.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in
the middle of the oven, on either shelf positions
B or C. See the chart for suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
D
C
B
A
Using Your Oven Baking
13
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14
BAKING
(continued)
Preheating
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
Preheat the oven if the recipe calls for it.
Preheat means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten
preheat time.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent overbrowning.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 11⁄2-inch space between pans as well
as from the back of the oven, the door and the sides. If
you need to use two shelves, stagger the pans so one
is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.

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Baking
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil Don’t Peek
Never entirely cover
a shelf with
aluminum foil. This
will disturb the heat
circulation and result
in poor baking. A
smaller sheet of foil
may be used
to catch a spillover
by placing it on a
lower shelf several
inches below the food.
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during cooking
allows heat to escape and makes baking times longer.
Your baking results may also be affected.

TIMED BAKING
(on some models)
How to Time Bake
The oven can be set to turn on and off automatically
at specific times that you set. Examples of Immediate
Start (oven turns on now and you set it to turn off
automatically) and Delay Start and Stop (setting the
oven to turn on automatically at a later time and turn
off at a preset Stop Time) will be described.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, push the knob in and turn the clock
hands clockwise to the correct time.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of the bake time,
the oven will turn off automatically.
NOTE: To start cooking immediately and turn off
automatically, you must turn the OVEN SET knob
to TIMED BAKE.
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
of day you want the oven to turn off; for example
6:00. The pointer on the DELAY START dial
should be at the same time of day as the clock.
2. Turn the OVEN SET
knob to TIMED
BAKE. Turn the
OVEN TEMP knob
to the desired oven
temperature, for
example 250°F.
Both the oven set and the oven cycling lights
will come on.
The oven will start immediately, continue to cook
for the programmed amount of time, then shut off
automatically.
3. When baking is finished, a buzzer will sound.
Remove the food from the oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continue cooking after the controls are off.
NOTE:
• Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because
heat from the bulb will speed harmful bacteria growth.
• The oven cycling light and oven set light at the
TIMED BAKE setting may work differently than
they do at the BAKE setting.
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How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to delay-start the
oven, cook for a specific length of time and then
turn off automatically.
NOTE: You must have the OVEN SET knob on the
TIMED BAKE setting.
1. To set the Start Time, push in the knob on the
DELAY START dial and turn the pointer to the time
of day you want the oven to turn on, for example 3:30.
2. To set the Stop Time, push in the knob on the STOP
TIME dial and turn the pointer to the time of day you
want the oven to turn off, for example 6:00. This
means your recipe called for 21⁄2hours of baking time.
NOTE: The time on the STOP TIME dial must
be later than the time shown on the clock and
the DELAY START dial.
3. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN TEMP knob to the desired temperature.
The oven will start automatically, continue to cook
for the programmed amount of time, then shut off
automatically.
4. When baking is finished, a buzzer will sound.
Remove the food from the oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continue cooking after the controls are off.
NOTE: Foods that spoil easily, such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because
heat from the bulb will speed harmful bacteria growth.
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17
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Pull the OVEN TEMP
knob off the shaft,
look at the back of the
knob and note the
current setting before
making any
adjustment. The knob
is factory set with the
top screw directly under
the pointer.
2. Loosen both screws on back of the knob.
3. Hold the knob as shown in the illustration of the back
of the OVEN TEMP knob and turn so the bottom
screw moves in the desired direction. You will hear
and feel notches as you turn the knob. Each notch
changes the temperature about 10° Fahrenheit.
The bottom screw
moves toward HOTTER
to increase the temperature.
The bottom screw
moves toward COOLER
to decrease the temperature.
4. Tighten the screws.
5. Return the knob to the range.
Re-check oven performance before making any
additional adjustments.
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Bottom screw moves toward
HOTTER or COOLER
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Timed Baking Adjust the Oven Thermostat

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ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking or
Timed Baking (on some models). (You may hear a
slight clicking sound, indicating the oven is working
properly.) Timed Baking will turn the oven on and
off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature increase, if desired,
remove roast from oven sooner (at 5° to 10°F. less
than temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf
in A or B position.
No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up
(or poultry breast-
side-up) on roasting rack in a shallow pan. The
melting fat will baste the meat. Select a pan as
close to the size of the meat as possible. (The
broiler pan with rack is a good pan for this.)
3. Turn the OVEN
SET to BAKE
and the OVEN
TEMP to
the desired
temperature.
4. After roasting is complete, turn the OVEN SET
knob to OFF.
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Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.

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Roasting
Questions and Answers
Q. Is it necessary to check for doneness with
a meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try
to carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality sirloin 325° Rare: 24–33 18–22 140°–150°†
tip, rump or top round* Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm: 17–20 minutes per pound (any weight) 115°–125°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18–25 15–20 185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.

BROILING
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food using tongs only once during cooking.
Time the foods for the first side according to the Broiling
Guide. Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving layer
about 1/8″thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on C position, but if your range is
connected to 208 volts, you may wish to use a
higher position.
4. Leave the door open to
the broil stop position.
The door stays open by
itself, yet the proper
temperature is maintained
in the oven.
5. Turn the OVEN SET and the OVEN TEMP knob
to BROIL. Preheating elements is not necessary.
(See the Comments column in the Broiling Guide.)
6. When finished broiling, turn the OVEN SET knob
to OFF. Serve the food immediately, leaving the
broiler pan and rack outside the oven to cool during
meal for easiest cleaning.
20
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack.
However, you must mold the foil tightly to the rack and cut slits in
it just like the rack.
Without the slits, the foil will prevent fat and meat juices from
draining into the broiler pan. The juices could become hot enough to
catch on fire. If you do not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly
with a vegetable cooking spray before cooking
will make clean-up easier.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil
element for 10 minutes before placing broiler pan
with food in oven. Check to see if you are using
the recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling. You may
need to move the food to a higher shelf position.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them
to evaporate. Always salt after cooking. Piercing
the meat with a fork also allows juices to escape.
Turn meat with tongs instead of a fork.