GE JGBP31GEP Use And Care & Installation Manual

Contents

GE JGBP31GEP Use And Care & Installation Manual Manual pdf 16 page image

BA~G(continued)For best baking results, follow these suggestions:Oven ShelfArrange the ovenshelf or shelvesin the desiredlocations whilethe oven is cool.The correct shelfposition dependson the kind offood and thebrowning desired. ~1As a general rule,place most foods in the middle of the oven, on eitherthe second or third shelf from the bottom. See thechart for suggested shelf positions.Type of Food Shelf PositionAngel food cake ABiscuits or muffins B or CI Cookies or cupcakes 1 B orC II Brownies I B orC II Layer cakes \ B orC IBundt or pound cakes A or BPies or pie shells B or C1 Frozen pies I A(oncookie sheet) ICasseroles B or CRoasting B or RPreheatingPreheat the oven if the recipe calls for it. Preheatmeans bringing the oven up to the specifiedtemperature before putting in the food. To preheat,the oven at the correct temperature—selecting ahigher temperature does not shorten preheat time.Baking PansPreheating is necessary for good results when bakingcakes, cookies, pastry and breads. For most casserolesset and roasts, preheating is not necessary. For ovenswithout a preheat indicator light or tone, preheat 10minutes. After the oven is preheated place the foodin the oven as quickly as possible to prevent heatfrom escaping.Use the proper baking pan. The type of finish on thepan determines the amount of browning that will occur.l Dark, rough or dull pans absorb heat resulting in abrowner, crisper crust. Use this type for pies.“ Shiny, bright and smooth pans reflect heat, resultingin a lighter, more delicate browning. Cakes andcookies require this type of pan.l Glass baking dishes also absorb heat. When bakingin glass baking dishes, lower the temperature by25°F. and use the recommended cooking time inthe recipe. This is not necessary when baking piesor casseroles.Pan PlacementFor even cooking and proper browning, there must beenough room for air circulation in the oven. Bakingresults will be better if baking pans are centered asmuch as possible rather than being placed to the frontor to the back of the oven.Pans should not touch each other or the walls of theoven. Allow 1 to 1 M inch space between pans as wellas from the back of the oven, the door and the sides. Ifyou use two shelves, stagger the pans so one is notdirectly above the other.16