GE JMW8GR User manual

Range
Safety lnstructions....................2-4
Operating Instructions, Tips
Aluminum Foil ...................................4, 13, 16
ClockandTimer..............................................8
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........5
Oven ...........................................................9- 17
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-13
Broiling, Broiling Guide ....................l6- 17
Control Settings ..........................................9
Light; Bulb Replacement....................9, 21
Oven Cycling Light ..............................5, 11
Oven Set Light ......................................5, 11
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 17
Roasting, Roasting Guide ................l4, 15
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............9,21
Thermostat Adjustment .........................10
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
SurfaceCooking.........................................6,7
Control Settings ..........................................6
Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...6, 7
Home Canning Tips ....................................7
Surface Indicator Lights .......................5, 6
Problem Solver...............................22
Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
More questions ?...call
GE Answer Center” 800.626.2000
Care and Cleaning ....................18-21
Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......18
Door Removal ...............................................2O
Oven Vent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......4
Consumer Services ...................23
Appliance Registration ..................................2
Important Phone Numbers .......................23
Model and Serial Number Location ...........2
Warranty ........................................Back Cover
GE Appliances
Models: JMW8GR JMS1OGR
MNU094 Reu 3

IiiiK
.Q
HELP US HELP YOU
Before using your range,
read this book 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, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
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 book. It lists causes of
minor operating problems that you
can correct yourself.
To obtain service, see the
Consumer Services page in
back of this book.
IF YOU NEED SERVICE...
FIRST, contact the people who
FINALLY, if your problem is still .
the serviced your appliance. Explain not resolved, write:
why you are not pleased. In most Major Appliance Consumer
We’re
uroud of our service and
cases, this will solve the problem. Action Panel
.
want you to be pleased. If for some NEXT, if you are still not pleased, 20 North Wacker Drive
reason you are not happy with the write all the details—including Chicago, IL 60606
service you receive, here are three your phone number—to:
steps to follow for further help.
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville. KY 40225
INIPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
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 manual.
● Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided installation
instructions.
● Don’t attempt to repair or replace any part of
your
range unless it is specifically
recommended in this book. All other servicing
should be referred to a qualified technician.
“ Before performing any service, DISCONNECT
THE
RANGE POWER SUPPLY AT THE
HOUSEHOLD
DISTRH3UTION 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.
● Don’t allow anyone to climb, stand or hang on
the door or cooktop. They could damage the
range or cause severe personal injury.
● 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 oven.
● 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.
. Never wear loose-fitting or hanging garments
while using the appliance. Flammable material
could be ignited if brought in contact with hot
heating elements and may cause severe burns.
● Use only dry pot holders—moist
or damp pot holders on hot surfaces
may result in bums from steam. Do
not let pot holders touch hot heating elements. Do
not use a towel or other bulky cloth.
● For your safety, never use your appliance for
warming or heating the room.
● 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.
● Do not let cooking grease or other flammable
materials accumulate in or near the range.
—
&
4
● Do not use water on grease fires.
‘ : J’
Never pick up a flaming pan.
Smother flaming pan on surface unit
by covering pan completely with well-fitting lid,
cookie sheet or flat tray, or if available, use dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, 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
control to OFF or use a dry chemical type
extinguisher.
● Do not touch heating elements or interior
surface of oven. These surfaces maybe 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 maybe hot when
the door is opened.
● 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.
● After broiling, always take the broiler pan
out of the range and clean it. Leftover grease
in the broiler pan can catch fire next time you
use the pan.
Oven
● Stand away from range when opening oven
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
● Don’t heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
(continued next page)
3

5-
1
●
IMPORTANT SAFETY INSTRUCTIONS
(continued)
● Keep oven vent unobstructed.
● Keep oven free from grease buildup.
● Place oven shelf in desired position while oven
is cool. If shelves must be handled when hot, do
not let pot holder contact heating 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.
● When using cooking or roasting bags in oven,
follow the manufacturer’s directions.
● Do not use your oven to dry newspapers. If
overheated, they can catch 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.
Surface Cooking Units
q
. 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
heating element to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to burner will also improve efficiency.
Q Never leave surface units unattended at high
heat settings. Boilover causes smoking and
greasy spillovers that may catch on fire.
● Be sure drip pans are not covered and are in
place. Their absence during cooking could
damage range parts and wiring.
● Don’t use aluminum foil to line drip pans or
anywhere in the oven except as described in this
book. 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 service; others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
Q 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 surface unit to OFF before
removing cookware,
Q Keep an eye on foods being fried at HI 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 OFF position and all
coils are cool before attempting to lift or
remove the unit.
● Don)t immerse or soak removable surface
units. Don’t put them in a dishwasher.
● When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Never clean the cooktop surface when it is
hot. Some cleaners produce noxiotis fumes and
wet cloths could cause steam burns if used on a
hot surface.
● 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 sides
of 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 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
4

FEATURES OF YOUR RANGE
Feature Index
1 Model and Serial Number
2 Broil Unit
3 Oven Vent
‘4 Surface Unit Controls
=Surface Unit “ON”
Indicator Light
6 Lift-Up Cooktop (support rods hold
it up to simplify cleaning underneath)
Explained
on page
2
—
6, 19
6
18
I
7 Plug-In Surface Units
19
8 Oven Set Light (The light comes on
11
when you set Bake, Broil, or Timed
Bake, on some models.)
9
Oven Set Knob
9, 19
10 Automatic Clock and Timer
8
(on some models)
11
Drip Pans
19
Explained
Feature Index
on page
12 Oven Light Switch
9
(lets you turn oven light on and off)
13 Automatic Oven Light Switch
9
(Turns oven on automatically when
door is opened.)
14 Oven Cycling Light (The oven light
11
glows until oven reaches your selected
temperature, then goes off and on
with the oven unit during cooking.)
15
Oven Temp Knob
9, 19
16 Oven Interior Light
9,21
17 Oven Shelf Supports
9
18 Oven Shelves
9,21
19 Bake Units
3
20 Removable Oven Door with
20
Broil Stop position (Easily
removed
for oven cleaning. )
21 Broiler Pan and Rack
16,21
5
1

SURJ?ACE COOKING
At both OFF and HI the control “clicks” into position. You may hear slight
“clicking” sounds during cooking, indicating the control is keeping the unit
at the heat level or power level you set.
How to Set the Controls
1+ n
Push the knob in and turn in either direction to the heat setting you want. III
Be sure you turn control to OFF when you finish cooking. The surface unit
indicator light will glow when ANY heat on any surface unit is on.
F-
+
Heat Setting Guide
HI—Used to begin cooking or to bring water to a ❑ 0
boil. Reduce heat setting after water boils.
;;F
MEDIUM HIGH—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
LO
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.
MEDIUM * ‘
LO—Used for long slow cooking (simmering) to LOW -
a)-
HI
/
0
/
‘ wMEDIUM
tenderize and develop flavors. Use this setting to melt
Ill
\HIGH
butter and chocolate or to keep foods warm. MED
NOTE: Surface Indicator Light may glow between
LO and OFF, but there is no power to the surface units.
COOKING 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 trim ring more than l“.
Right
NOT OVER 1“
Wrong
OVER 1“
6

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.
Wok Cooking
“~~~~~~:~1~ ~ place, isdangerousbecause
● Use of these types of woks,
without the support rmg m
They are available at
the wok is unstable.
your local retail store.
● With the ring in place, heat
will be trapped inside the
ring and may cause damage
to the porcelain cooktop.
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond one inch of 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 unit.
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 surface unit,
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.
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
surface units.
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.
7

AUTOMATIC TIMER AND CLOCK
(on some models)
To Set the Clock 4- Minute Timer
To set the clock, push
The Minute Timer has been combined with the range
the knob in and turn the
clock. Use it to time all your precise cooking
clock hands to the operations. You’ll recognize the Minute Timer as the
correct time. (The pointer which is different in color and shape than the
Minute Timer pointer will clock hands.
move also. Let the knob
out, then turn the Minute
To Set the Minute Timer
Timer pointer to OFF.) To set the Minute Timer, turn the center knob,
without pushing in, until pointer reaches 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 knob,
without pushing in, until pointer reaches
OFF and buzzer stops.
Questions and Answers
Q. Must the clock be set on correct time of Q. Can I change the time of day on the clock
day when I wish to use the Automatic Timer while I’m Time Baking in the oven?
for baking? A. The time of day on the clock should not be
A. Yes, if you wish to set the DELAY START or changed during any program that uses the oven
STOP TIME dials (on some models) to turn on and
timer. You must either stop those programs or wait
off at set times during timed functions. until they are finished before changing time.
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 TIMED
BAKE function only.
8

Before Using Your Oven
1. Look at the controls. Be sure you understand how
3. Read over information and tips that follow.
to set them properly. Read over the directions for 4. Keep this book handy so you can refer to it,
the Automatic Timer and Clock so you understand especially during the first weeks of using your
its use with the controls. new range.
2. Check oven interior. Look at the shelves. Take a
practice run at removing and replacing them
properly, to give sure, sturdy support.
Oven Controls Oven Light
The oven has two
control
knobs—
OVEN TEMP and
OVEN SET. The
OVEN SET knob
has settings for
BAKE, TIMED
BAKE*, BROIL
and OFF.
OVEN SET OVEN,TEMP
Use the switch on the panel to turn the light on
@@ ~~~~eovendoorisopened.
NOTE: The oven light will automatically turn on
(knob appearance may vary)
OVEN TEMP maintains the temperature you set, from
WARM (
150”F.) to BROIL (550”F.).
*TIMED BAKE on JMS1O only.
Oven Interior Shelves
The shelves are designed with stop-locks, so that TO REPLACE, place
when placed correctly on the shelf supports, they the shelf on shelf
will stop before coming completely out from the
support with stop-locks
oven, and will not tilt when removing food from or (curved extension of
placing food on them.
shelf) facing up and
TO REMOVE
the shelves from
the oven, pull the
shelf toward you,
tilt front end
upward and pull
the shelf out.
toward the rear of the
oven. Tilt up front and
push shelf toward the
back of the oven until
it goes past “stop” on the oven wall. Then lower the
front of the shelf and push it all the way back.
The oven has four shelf supports identified in the
illustration above as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Bro[ling sections.
(continued next page)
9

USING YOUR OVEN
(continued)
Adjusting the Oven Thermostat
Use the time given on a recipe when cooking the
first time. Oven thermostats, in time, may “drift”
from the factory setting and differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. If you find that your foods consistently
brown too little or too much, you may make a simple
adjustment in the thermostat (OVEN TEMP) knob.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
store, to check the temperature setting of your new
oven. These thermometers vary by 20-40 degrees.
Pull the 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.
Back of the OVEN TEMP knob
Lower screw moves toward HOTTER or COOLER
To adjust the thermostat:
1.
Pull off the knob.
2. Loosen both screws on back of the knob.
3. Hold both parts of the knob and turn so the lower
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.
BAKING
How to Set Your Range for Baking
4. Tighten the screws.
5. Return the knob to the range.
Re-check oven performance before making any
additional adjustments.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
Step 1: Turn
OVEN SET OVEN TEMP
the OVEN SET
knob to BAKE
and the OVEN
TEMP knob to
the temperature
you desire.
@
BAKE
#
~
(2J
:)
~<
71(3W3
The lower screw
moves toward
HOTTER
to increase the
temperature.
The lower screw
moves toward
COOLER
to decrease the
temperature.
Step 2: Turn the OVEN SET knob to OFF when
baking is finished.
(TIMED BAKE on JMS 10 only)
10

How to Time Bake
The automatic oven timer controls are designed to turn the oven on or off
automatically at specific times that you set. (Use TIMED BAKE on the
OVEN SET knob.)
How to Set Immediate Start and Automatic Stop
NOTE: Before beginning, make OVEN SET OVEN TEMP
sure the hands of the range clock
show the correct time of day.
To start cooking immediately, and
turn off automatically, you must
turn the OVEN SET knob to
TIMED BAKE. Remember, foods
@
@
~0 8+-F
&
250
+0 %%
~o
*
o
a
--.%
z
D3
@
$
;
%6
.@
*
OIJ9 @
continue cooking after controls are
off because the oven retains heat, Step 2: Turn OVEN SET knob to
for a long time, if the oven door is TIMED BAKE. Turn OVEN
not o~ened. TEMP knob to oven temperature,
1
Step 1: To set Stop Time, push in
for example 250”F. The oven will
knob on STOP TIME dial and turn start immediately and will stop at
~ointer to time vou want oven to
the time you have set.
~urn off; for ex~mple 6:00. The Both the Oven Cycling and the
DELAY START dial should be at Oven Set lights come on.
the same position as the time of
day on clock.
NOTE: Foods that spoil easily
such as milk, eggs, fish, stuffings,
poultry and pork should not be
allowed to sit out 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.
How to Set Delay Start and Automatic Stop
Delay Start and Automatic Stop is Step 2: To set Stop Time, push in
setting the oven timer to turn the
knob on STOP TIME dial and turn
oven on and off automatically at a pointer to time you want oven to
later time than the present time of turn off, for example
6:00. This
day. You must use the TIMED
means your recipe called for two
BAKE setting. and one-half hours of baking time.
STOP TIME OEIAY START Clock NOTE: Time on STOP TIME
$2’:G (~;
dial must be later than time shown
on range clock and DELAY
6.>’
“’/,,,1,,,1’
“v/, ,;l, ,\I”
START dial.
PuSHTOTURN “u’
Step 3: Turn OVEN SET knob to
Step 1: To set start time, push in TIMED BAKE. Turn OVEN TEMP
knob on DELAY START dial and knob to desired temperature.
turn pointer to time you want oven Place food in oven, close the door
to turn on, for example
3:30.
and automatically the oven will be
turned on and off at the times you
have set. When cooking is
completed, turn OVEN SET to
OFF and remove food from oven.
OVEN INDICATOR LIGHT(S) at
TIMED BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
NOTE: Foods that spoil easily
such as milk, eggs, fish, stuffings,
poultry and pork should not be
allowed to sit out 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.
11

BAKING
(continued)
For best baking results, follow these suggestions:
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.
9
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins B or C
I
Cookies or cupcakes I B orC
Brownies, B or C
Layer cakes B or C
I I Bundt or~ound cakes I A orB
place most foods in the middle of the oven, on either
L
the second or third shelf from the bottom. See the
Pies or pie shells B or C
chart for suggested shelf positions. Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
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.
Baking Pans
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
sugar cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25”F. and use the recommended cooking time in the
recipe. This is not necessary when baking pies or
casseroles.
Pan Placement
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 1 M inch space between pans as well
as from the back of the oven, the door and the sides. If
you use two shelves stagger the pans so one is not
directly above the other.
12

Baking Guides
When using prepared baking mixes, follow recipe or instructions for
best 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.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommends, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with a large cookie sheet
or 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 rack several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such cooking allows heat to escape and makes baking
as “bake 30-40 minutes.” times longer. Your baking results may also
be affected.
13

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, oven controls are set to BAKE or TIMED
BAKE. (You may hear a slight clicking sound,
indicating the oven is working properly.)
Roasting is easy; just follow these steps:
Step 1: Position in oven on shelf in
No preheating is necessary. A or B position.
Step 2: Check
weight of meat,
and place, 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. (Broiler pan with rack is a good pan for
this.) Line broiler pan with aluminum foil when using
pan for marinating, cooking with fruits, cooking
heavily cured meats, or for basting food during
cooking. Avoid spilling these materials inside the
oven door.
Step 3: Turn
OVEN SET to
BAKE and OVEN
TEMP to
325”F.
Small poultry
may be cooked
at
375”F. for
best browning.
OVEN TEMP
@
,50 300
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0
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\
(1
+0&,8
&
on JMS 10 only)
Step 4: 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 rise,
if desired, remove roast from oven sooner (at 5° to
10”F. less than temperature in the guide).
NOTE: You may wish to use TIMED BAKE, as
described in the Baking section of this book, to turn
oven on and off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
Frozen Roasts
● Frozen roasts of beef, pork, lamb, etc., can be started ● Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per even doneness. Some commercial frozen poultry can
pound additional time (10 minutes per pound for be cooked successfully without thawing. Follow
roasts under 5 pounds, more time for larger roasts).
directions given on package label.

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 from 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 unnecessary to preheat your oven.
Q. When buying a roast, are there any special tips
hat would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy
rolIed 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.
‘Me
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Approximate Roasting Time
Doneness in Minutes per Pound
3 to 5 lbs. 6 to 8 Ibs.
Rare: 2633
18-22
Medium: 35-39
22–29
Well Done:
40-45 30-35
Rare:
21-25 20-23
Medium: 25-30 24-28
Well Done:
30-35 28-33
Well Done: 35-45 30-40
Well Done:
3545 3040
To Warm: 17-20 minutes per pound (any weight)
3 to 5 Ibs. Over 5 lbs.
Well Done: 35-40 30-35
Well Done:
3540
10 to 15 lbs.
Over 15 lbs
Well Done: 18-25 15-20
Internal
temperature ‘F.
140°–1500t
150°–1600
1700–1 85°
140°–1500t
150°–1600
170°–1850
1700–1 80°
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
~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.)

BROILING
Broiling is cooking food by intense radiant heat from Step 5: Turn
OVEN SET OVEN TEMP
the upper unit in the oven. Most fish and tender cuts OVEN SET and
of meat can be broiled. Follow these steps to keep
OVEN TEMP
spattering and smoking to a minimum.
knobs to BROIL.
Step 1: If meat has fat or gristle near edge, cut vertical
Preheating units
slashes through both about 2“ apart. If desired, fat may is not necessary.
be trimmed, leaving layer about 1/8” thick. (See notes in
@
BROIL
~
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awl
Step 2: Place meat on broiler rack in broiler pan.
Broiling Guide.)
Always use rack so fat drips into broiler pan;
Step 6: Turn food only once during broiling. Time
otherwise juices may become hot enough to catch fire. foods for first side per Broiling Guide.
Step 3: Position shelf on recommended shelf position
Turn food, then use times given for second side as a
as suggested in Broiling Guide. Most broiling is done
guide to preferred doneness. (Where two thicknesses
on C position, but if your range is connected to 208
and times are given together, use first times given for
Volts, you may wish to use a higher position. thinnest food.)
Step 4: Leave
Step 7: When
r
door open to the
finished broiling,
r
broil stop turn
OVEN SET
position. The door and OVEN TEMP
r
stays open by knob to OFF. Serve
itself, yet the food immediately,
proper temperature leaving the broiler
is maintained in
the oven. pan and rack outside
oven to cool during meal
for easiest cleaning.
OVEN SET OVEN TEMP
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 to
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 & Answers
Q. When broiling, is it necessary to always use a Q. Why are my meats not turning out as brown as
rack in the pan?
they should?
A. Yes. Using the rack suspends the meat over the A. In some areas, the
Power (voltage) to the oven mav
pan. As
tie 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. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
be low. In these ca~es, preheat t~e’ broil unit 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.
evaporate. Always salt”after cooking. Turn meat
~. Do I need to grease my broiler rack to prevent
with tongs; piercing meat with a fork allows
juices
meat from sticking?
to
escap~. When br~iling poultry or fish, bru~h
A. No. The broiler rack is designed to reflect broiler
each side often with butter.
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
16
cleanup easier.

1. Always use broiler 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.
5. When arranging food on pan, do not let fatty edges
hang over sides, which could soil oven with fat
dripping.
6. Broiler does not need to be preheated. However,
for very thin foods, or to increase browning,
preheat if desired.
2. Oven door should be open to the broil stop
position. (see Broiling section)
3. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
7. Frozen steaks can be broiled by positioning the
oven shelf at next lowest shelf position and
increasing cooking time given in this guide 1
X
times per side.
8. If your range is connected to 208 Volts, rare steaks
4. If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to 10
minutes only.
may be bro~led by preheating the broiler and
positioning the oven shelf one position higher.
Quantity andlor
Thickness
1/2 lb. (about 8
thin slices)
Second Side
Time, Minutes
4X
Food
Bacon Comments
Arrange in single layer.
Ground Beef
1 lb. (4 patties)
1/2 to 3/4 inch thick
Space evenly.
Up to 8 patties take about same time.
Well Done
Beef Steaks
7
Rare
Medium
Well Done
1 inch thick
(1 to
IX Ibs.)
5
6
11
7-8
14-16
20-25
Steaks less than 1 inch thick cook through
before browning. Pan frying is recommended.
Slash fat.
c 8
c
12
c
10
c 15
c
25
A35
Rare
Medium
Well Done
1X inch thick
(2 to
2X Ibs.)
Chicken 10-15 Reduce time about 5 to 10 minutes
1 whole
(2 to
2X Ibs.),
split lengthwise per side for cut-up chicken. Brush each side with melted butter. Broil
skin-side-down first.
BakervProducts
Bread {Toast) or
Toaster Pastries
Endish Muffins
2 to 4 slices
1 pkg. (2)
2 (sDlit)
I
c
1 Z-2 1/2
Space evenly. Place English muffins cut-side-
up and brush with butter, if desired.
Lobster Tails 2-4
(6 to 8 oz. each)
Do not
turn over.
Cut through back of shell. Spread open.
Brush with melted butter before and
after half of broiling time.
Handle and turn very carefully. Brush with
lemon butter before and during cooking if
desired. Preheat broiler to increase browning.
7--5
Fish l-lb. fillets 1/4 to
1/2 incb thick
+
Ham Slices I inch thick
8
10
Increase time 5 to 10 minutes per side
for 1 M inch thick or home-cured.(precooked)
Pork Chops
Well Done
2 (1/2 inch thick)
2(1 inch thick)
about
1 lb.
1
c
10 Slash fat.
I
B 13
13
Lamb Chops
Medium
Well Done
2(1 inch thick)
about 10 to 12 oz.
c
10
c
12
c
14
9
10
Slash fat.
If desired, split sausages in half
Medium
Well Done
Wieners andsimilar
precooked sausages.
—
bratwurst
2 ( I X inch thick)
about 1 lb.
l-lb. pkg.
(10)
12
12-14
1-2
lengthwise;’cut into 51 to 6-inch pieces.
17

,,
,,
,,
CARE AND CLEANING
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for your
range to assure safe and proper maintenance.
Lift-Up Cooktop
Clean the area under the cooktop often. Built-up soil,
Be sure all surface units are turned off before
especially grease, may catch fire. To make cleaning
raising the cooktop. Grasp the front sides of the
easier, the entire cooktop and lift. The heating elements
do not need
cooktop may be lifted to be removed before lifting.
up and supported in
After cleaning under the cooktop with hot, mild soapy
the up position.
water and a clean cloth, lower the cooktop. Be careful
not to pinch your fingers.
Glass Surfaces Metal Parts
To clean the outside glass finish,
use a glass cleaner. Rinse and
polish with a dry cloth. Do not
allow the water or cleaner to run
down inside openings in the glass
while cleaning.
E
Do not use steel wool,
abrasives, ammonia or
‘~z ,
commercial oven cleaners.
To safely clean surfaces; wash, - .& j~~ ‘:-~:> Y.
rinse and then dry with a
&
.
.;>, -:: .:
soft cloth.
Kick Panel
To clean the front of the kick panel, wash with soap and Do not use cleansing powders or harsh abrasives that
water. Rinse well. may scratch the surface.
Porcelain Enamel Cooktop
The porcelain enamel finish is sturdy but breakable if misused. This finish is
acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or
vinegar) should not be permitted to remain on the finish.
If acids
spill on the cooktop while it is hot, use a dry paper towel or cloth to
wipe it up right away. When the surface has cooled, wash with soap and water
or cleansing powders. Rinse well.
For other spills such as fat smatterings, wash with soap and water or cleansing
powders after the surface has cooled. Rinse well. Polish with a dry cloth.
18

Surface Units and Drip Pans
To clean the surface units, turn the control to the highest
setting for a minute. The coils will burn off any soil.
CAUTION
“ Do not immerse the surface units in liquids of any kind.
● Do not clean the surface units in a dishwasher.
● Do not bend the surface unit plug terminals.
● Do not attempt to clean, adjust or in any way repair
the plug-in receptacle.
To remove the drip pans for cleaning, the surface units
must be removed first. Make sure the surface units are
completely cool before touching them.
Surfac Unit
\
Drip Pan
Lift the surface unit about 1 inch above the drip pan
and pull it out.
Do not lift the surface unit more than 1 inch.
If you do, it may not lie flat on the drip pan when
you plug it back in.
Repeated lifting of the surface unit more
than 1 inch above the drip pan can permanently
damage the receptacle.
To replace a surface unit:
● Replace the drip pan into the recess in the
cooktop. Make sure opening in the pan lines up
with the receptacle.
● insert the terminals of the surface unit through
the opening in the drip pan and into the receptacle.
● Guide the surface unit into place so it rests evenly.
Drip Pans
Remove the surface units. Then lift out the drip pans.
The drip pans can be cleaned by hand. Place them in a
covered container (or a plastic bag) with 1/4 cup
ammonia to loosen the soil. Then scrub with a soap
filled scouring pad if necessary. Rinse with clean
water and polish with a clean soft cloth.
The drip pans may also be cleaned in the dishwasher.
Clean the area under the drip pans often.
Built-up soil, especially grease, may catch fire.
Do not cover drip pans with foil. Using foil so close
to the receptacle could cause shock, fire or damage to
the range.
CAUTION: Be sure all controls are turned to
OFF and surface units are cool before attempting
to remove them.
Control Panel and Knobs
Clean up any spills or spatters with a damp cloth.
Remove heavier soil with warm, soapy water.
Clean control panel with mild liquid dish detergent
and a soft cloth. Rub control panel lightly.
CAUTION: Do not use abrasives of any kind on the
control panel.
The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the stem.
Wash knobs in soap and water but do not soak.
- ----
T@ji
‘f-’!
—-----==
(continued next page)
19
—. .—
—

CARE AND CLEANING
(continued)
Oven Door
The oven door is removable, but it
is heavy. You may need help
removing and replacing the door.
To
remove the door, open it a few
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
NOTE: Be careful not to place
hands between the hinge and the
oven door frame as the hinge could
snap back and pinch fingers.
To replace the
door, make sure
the hinges are
in the special
stop position.
I ‘L :$
Position the
slots in the
bottom of the ‘ ‘
door squarely
over the hinges
F
T
/’
/
,/
//
at the same
time. If hinges snap back
against the oven frame,
pull them back out.
TO CLEAN THE DOOR:
Inside of door:
● Soap and water will normally
do the job. Heavy spattering or
spillovers may require cleaning
with a mild abrasive cleaner.
Soapy, wet metal pads may also
be used. Do not allow food spills
with a high sugar or acid content
(such as milk, tomatoes,
sauerkraut, fruit juices or pie
filling) to remain on the surface.
They may cause a dull spot even
after cleaning.
● Household ammonia may make
the cleaning job easier. Place
1/2 cup in a shallow glass or
pottery container in a cold oven
overnight. The ammonia fumes
will help loosen the burned-on
grease and food.
● If necessary, you may use
an oven cleaner. Follow
package directions.
Porcelain Oven Interior
With proper care, the porcelain enamel finish on the
inside of the oven—top, bottom, sides, back and inside
of the door—will stay new-looking for years.
Let range cool before cleaning. We recommend that
you wear rubber gloves when cleaning the range.
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause
a dull spot even after cleaning.
Household ammonia may make the cleaning job
easier. Place
1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
NOTE: Do not clean the bake unit or broil unit. Any
soil will burn off when the unit is heated. The bake
unit can be lifted gently to clean the oven floor. If
spillover, residue, or ash accumulate around the bake
unit, gently wipe around the unit with warm water.
Outside of door:
● Use soap and water to thoroughly
clean the top, sides and front of
the oven. DO NOT let water run
down through openings in the top
of the door. Rinse well. You may
also use a glass cleaner to clean
the glass on the outside of the
door.
● Spillage of marinades, fruit
juices, tomato sauces and basting
materials containing acids may
cause discoloration and should be
wiped up immediately. When
surface is cool, clean and rinse.
● Do not use oven cleaners,
cleansing powders or harsh
abrasives on the outside of
the door.
If necessary, you may use an oven cleaner.
Follow package directions.
Cautions about using spray-on oven cleaners:
● Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
● Do not allow a film from the cleaner to build up on
the temperature sensor—it could cause the oven to
heat improperly. (The sensor is located at the top of
the oven.) Carefully wipe the sensor clean after each
oven cleaning, being careful not to move the sensor
as a change in its position could affect how the oven
bakes.
● Do not spray any oven cleaner on the oven door,
handles or any exterior surface of the oven, wood or
painted surfaces. The cleaner can damage these
surfaces.
20