GE JGSP31GEP Use & Care Manual

Also see for JGSP30GEP: Technician manual

BakingHow to Set Your Ovenfor Baking1. Position the shetf or shelves inthe oven If cooking on twoshelves at the same time, staggerthe cookware for best heatcirculation2, Close oven door:3. Push the BAKE button and turnthe SET knob until desiredtemperature is displayed If'preheating is desired, do not putfood in the oven until a one-secondbeep sounds to tell you the oven ispreheated°4. Open door and place food inoven on center of shelf, Allow atleast 2 inches between edge ofbakeware and oven wall oradjacent cookware5. Close oven door.6. Check food for aloneness atminimum time on recipe Cooklonger if necessary Push CANCELbutton and remove foodShelf PositionsMost baking is done on the secondshelf position (B) from the bottom,When baking three or' four' items,use two shelves positioned on thesecond and fourth sets of supports(B & D) from bottom of oven,Bake angel food cakes on first shelfposition (A) from bottom of ovenBaking Tips. Follow a tested recipe andmeasure tile ingredients carefflllyIf you are using a package mix,follow label directions• Do not open the oven door duringa baking operation--heat will belost and the baking time mightneed to be extended This couldcause poor' baking results If youmust open the door; open itpartially---only 3 or 4 inches--andclose it as quickly as possible,*Do not disturb the heatcirculation in the oven with the useof aluminum foil If foil is used,place a small sheet of it, about I0by 12 inches at the most, on atower shelf several inches belowthe food, Do not place foil on theoven bottom.Common Baking Problemsand Possible SolutionsPIESBurning around edges° Edges of crust too thin.° Inconect baking temperatureBottom crust soggy and unbaked* Allow crust and/or filling to coolsufficiently before filling pie shell* Filling may be too thin or juicy.* Filling allowed to stand in pieshell before baking, (Fill pie shellsand bake immediately.)° Ingredients and proper measuringaffect the quality of the crust. Usea tested recipe and good techniqueMake sure there are no tiny holesor tears in a bottom crust."Patching" a pie crust couldcause soaking.Pie filling runs over• Top and bottom crast not wellsealed together,° Edges of pie crust not built uphigh enough°° Too much filling.- Check size of pie plate,Pastry is tough; crust not flaky• Too much handling.• Fat too soft or cut in too fine.Rot! dough lightly and handle aslittle as possible.,CAKESCake rises higher on one side• Batter spread unevenly in pan,° Oven shelves not level,,° Using warped pans,Cakes cracking on top. Oven temperature too high• Batter too thick, follow recipeor exact package directions• Check for proper shelf position• Check pan size called for in recipe. Improper mixing of cakeCake falls• Too much shortening, sugar orliquid• Check leavening agent, bakingpowder or baking soda to assurefreshness Make a habit to noteexpiration dates of packagedingredientso Cake not baked long enough orbaked at incorrect temperatureIf adding oil to a cake mix, makecertain the oil is the type andamount specifiedCrust is hard• Check temperature.• Check shelf positionCake has soggy layer or streaksat bottom, Undermixing ingredients.,* Shortening too soft for propercreaming, Too much liquid,COOIOES & BISCUITSDoughy center; heavy crust onsurface° Check temperature,• Check shelf position,• Follow baking instructionscarefully as given in reliable recipeor on convenience food package, Flat cookie sheets will give moreeven baking results Don'tovercrowd foods on a bakingsheet° Convenience foods used beyondtheir expiration dateBrowning more noticeable onone side• Oven door not closed properly,check gasket seal° Check shelf position12