GE JGSP20GER Use And Care Manual

Also see for JGSP20GER: Technician manual

BAKING(continued)For best baking results, follow these suggestions:Oven ShelvesArrange the ovenshelf or shelves inthe desiredlocations whilethe oven is cool.The correct shelfposition dependson the kind offood and thebrowning desired. \y.4s 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 CICookies or cupcakes B or CBrownies B or CLayer cakes B or CBundt or pound cakes A or BPies or pie shells B or CI Frozen pies I A(oncookie sheet) ICasseroles B or CRoasting A or BPreheatingPreheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when bakingmeans bringing the oven Up to the specified cakes, cookies, pastry and breads. For most casserolestemperature before putting in the food. To preheat, set and roasts, preheating is not necessary. For ovensthe oven at the correct temperature—selecting a without a preheat indicator light or tone, preheat 10higher temperature does not shorten preheat time. minutes. After the oven is preheated place the foodin the oven as quickly as possible to prevent heatfrom escaping.Baking PansUse the proper baking pan. The type of finish on thepan determines the amount of browning that will occur.Q Dark, rough or dull pans absorb heat resulting in abrowner, crisper crust. Use this type for pies.l Shiny, bright and smooth pans reflect heat, resultingin a lighter, more delicate browning. Cakes andcookies require this type of pan.l Tin and stainless steel may not heat evenly.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 k inch space between pans as wellas from the back of the oven, the door and the sides.If you use two shelves, stagger the pans so one is notdirectly above the other.18