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Cooking at the top of your game means mastering the top of your range as well as the oven. Read on for important tips on everything from using the broiler to choosing the best pan for the job.


Cooking Areas
  • When a control is turned on, a glow can be seen through the glass cooktop surface.
  • The element will cycle on and off to maintain the preset heat setting, even on HI.
  • Do not use a small pan on a large element. Not only does this waste energy, but it can also result in spillovers burning onto the cooking area.
  • For the most efficient cooking, pans should not extend more than 1/2 to 1" beyond the cooking area.
Dual Element

The front two elements on the cooktop are dual elements. Adjust the dual elements according to the pot/pan size that you are using.

After pressing the ON/OFF button that controls the element you would like to use, press the SELECT button to select either the inner (smaller) or outer (larger) element function. The dual elements default to the inner element function. The light bars above the SELECT button will display one bar to indicate the inner element and two bars for the outer element.

Foil or Foil-Type Containers

Do not use foil or foil-type containers. Foil may melt onto the glass. Do not use the cooktop if metal has melted on it.


Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These thermometers may vary 20–40 degrees.

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You may find that your new oven cooks differently than the one it replaced. Use your new oven for a few weeks to become more familiar with it. If you still think your new oven is too hot or too cold, and want to prepare your old favorites without tweaking the recipe, you can adjust the thermostat yourself by as much as 35°F (19°C):

1. Press and hold BAKE for 3 seconds.
2. Using the + or - pad, enter the amount you wish to increase or decrease the oven temperature.
3. Press the START pad to accept the adjusted temperature. The display will return to the time of day.
4. Press CLEAR OFF to reject the change if necessary.

This adjustment will not affect the broiling or the self-cleaning temperatures. The adjustment will be retained in memory after a power failure.


Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These thermometers may vary 20–40 degrees.

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Broiling Guide

Broiling times will be affected by size, weight, thickness, starting temperature and your preference of doneness. This guide is based on meats at refrigerated temperatures.

† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)

* See illustration above for description of rack positions.


  • Steaks and chops should always be allowed to rest for five minutes before cutting into them and eating. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
  • Consider removing thick pieces of meat from the refrigerator 30 minutes before cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Please note that cooking times will likely be shorter than the times indicated in the Broiling Chart.
  • When broiling skin-on fish, always use the Medium broil setting and always broil the skin side last.
  • Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.
  • Toss vegetables lightly in oil before cooking to improve browning.

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