GE JMS08BW2AD, JMS08BW1WH, JMS08BW1AD, JMS08BW2WH Owner’s Manual

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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

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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

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Problem Solver ...............................26

Thermostat Adjustment-

Do/t Yourself .............................................17

More questions ?...call

GEAnswer Center®800.626.2000

Care and Cleaning ....................22-25

Cooktop ..........................................................25

Door Removal ...............................................24

Consun'|er Services ...................27

Appliance Registration ..................................2

important Phone Numbers ........................27

Model and Serial Number Location ...........2

Removal of Packaging Tape .........................2

Warranty ........................................Back Cover

GEAppliances

Models: JMS08

JMSIO

164D2966P113

49-8593-1

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, comact 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

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 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. surface unit or heating element.

• Never wear loose-fitting or hanging garments
while using the appliance. Be careful _vhen

reaching for items stored in cabinets over the
range l_lammable 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 damt_ 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

• 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 vou 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.

_ • Do not use water on grease fires.

Never pick up a flaming pan.

Turnthe 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
buYcovering with baking soda or, if available,

sea 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 offor 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.

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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%. 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 comainer 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.

*Ahvays 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 roast!ng bags in the

oven, follow the manufacturer s directions.

• Do not use your oven to dry newspapers.

If overheatecl, 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.

hnproper installation of aluminum foil may result

in a risk of electrical shock or fire.

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.

• 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 bums.

• 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 t'ryer. Wait until the fat is cool.

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• 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.

•Alwavs 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.

SAVETHESE INSTRUCTIONS

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FEATURES OF YOUR RANGE

JMS08

JMS10

Explained

Feature Index on page

1 Model and Serial Number 2

2 Broil Element 20, 22
3 Oven Vent 4

4 Surface Unit Controls 8, 23
5 Surface Unit "ON" 8

Indicator Light

6 Lift-Up Cooktop 25

Support rods hold it up to simplify

cleaning underneath.

7 Plug-In Surface Units 7, 9, 10, 25
8 Oven Set Light 12
9 Oven Set Knob 12, 23

10 Automatic Timers and Clock 11

(on some models)

11 Drip Pans 25

12 Oven Light Switch 12

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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

6

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.

Type of Cooktop
Electric Coil

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Radiant
(Glass Ceramic)

Cooktop

Description

Flattened metal
tubing containing

electric resistance
wire suspended
over a drip pan.

Electric coils
under a glass-

ceramic cooktop.

How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to

continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be fiat on

the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

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Induction

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Solid Disk

Gas Burners

High frequency
induction coils

under a glass
surface.

Solid cast iron
disk sealed to the

cooktop surface.

Regular or sealed
gas burners use

either LP gas
or natural gas.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control

off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be fiat on the bottom for good

cooking results. Heats up and cools down more slowly than electric coils. The
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.
Flames heat the pans directly. Pan flamess is not critical to cooking results, but

pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.

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.

7

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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.

Medium _ J

LO

Low /

/

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DD

OFF

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MED

HI

/

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\ High

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8

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

Not Over 1 inch

Wrong

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Over 1 inch

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

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 /_:_[_i:,: '_ii:ip_
surface unit will cause a

build-up of heat that wilt 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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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.

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.

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.

.

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.

.

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.

10

AUTOMATIC TIMERS AND CLOCK

The automatic timers and clock on your range are
helpful devices that serve several purposes.

To Set the Clock

(on some models)

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.

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.

Timed Baking Uses the Automatic Timers

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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.

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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.

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.

STOPTIME DELAYSTART

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.._-" 12 /'_. .\ /.

-',// 6 \,_ ",// 6 Vc-

PUSH TO TURN

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.

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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.

Oven Controls

3. Read over the infomlation 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.

Your range has two oven control knobs--
OVEN SET and OVEN TEMR

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.

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.

OVEN SET OVEN TEMP

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Appearance may vary.

Bump

Shelf Positions

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.

12

Oven Light

Use the switch on the control panel to turn the light on
and off.

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 Yourse_instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside surfaces of the range

get hot too.

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.

OVEN SET OVEN TEMP

Appearance may vary.

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

(continued next page)

13

BAKING

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.

(continued)

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

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.

Baking Guides

When using prepared baking mixes, follow package recipe or
instructions for the best baking results.

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 1½-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.

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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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.

Aluminum Foil

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.

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.

Don't Peek

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.

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How to Time Bake

TIMED BAKING

(on some models)

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.

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.

OVEN SET OVEN TEMP

2. Turn the OVEN SET
knob to TIMED

BAKE. Turn the
OVEN TEMP knob
to the desired oven

temperature, for
example 250°F.

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.

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.

.

When baking is finished, a buzzer will sound.
Remove the food from the oven and turn the OVEN

SET knob to OFE 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.

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 2½ hours 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.

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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.

.

When baking is finished, a buzzer will sound.
Remove the food from the oven and turn the OVEN

SET knob to OFE 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.

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 illustraion 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.

Back of the OVEN TEMP knob.

Bottom screw moves toward

HOTTER or COOLER

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