GE JKP16 Use And Care Manual

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GE JKP16 Use And Care Manual Manual pdf 18 page image

Oven ShelvesArrange the ovenshelf or shelvesin the desiredlocations whilethe oven is cool.The correct shelfposition dependson the kind offood and thebrowning desired.REGULAR BAKING(continued)Type of Food Shelf PositionAngel food cake AII Biscuits orrnuffins 1 B orCI Cookies or cupcakes I Bor C II Brownies II B orCLayer cakes B or CAs a general rule, place most foods in the middle of Bundt or pound cakes A or Bthe oven, on either shelf positions B or C. See thechart for suggested shelf positions. Pies or pie shells B or CFrozen pies A (on cookie sheet)Casseroles 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.l 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 Glass baking dishes also absorb heat. When bakingin glass baking dishes, the temperature may need tobe reduced by 25°F.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.If you use two shelves, stagger the pans so one is notdirectly above the other.18