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 SER VICE…

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

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)

IMPOR TANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPOR TANT 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.

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

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

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

8109

5 9148

JMS08

JMS10

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Y our 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.

SURFACE COOKING

Y our 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

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.

,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

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

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.

600

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.

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

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.

OVEN SET

OVEN TEMP

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.

Bump

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.

OVEN SET

OVEN TEMP

BAKING

Y our 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

Using Your Oven Baking

(continued next page)

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 1

⁄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.

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.

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.

OVEN SET

OVEN TEMP

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. T o 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 2

⁄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.

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.

Back of the OVENTEMP knob.

Bottom screw moves toward

HOTTER or COOLER

Timed Baking Adjust the Oven Thermostat

+ 39 hidden pages

GE JMS10 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Operating Instructions, Tips

Features of Your Range Cooktop Comparison

COOKWARE TIPS

HOME CANNING TIPS

BAKING

Preheating

TIMED BAKING