GE Monogram ZET1P Owner's Manual

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Baking TipsWall OvenPanplacementFor even cooking and proper browning, theremust be enough room for air circulation in theoven. Baking results will be better if baking pansare centered as much as possible rather thanbeing placed to the front or to the back ofthe oven.Pans should not touch each other or the walls ofthe oven. Allow 1- to 11⁄2″ space between pans aswell as from the back of the oven, the door andthe sides.If you need to use two racks, use rack positionsA and C, B and D or A and D and stagger thepans so that one is not directly above the other.Preheating Allow the oven to preheat before placing food inthe oven. Preheating is necessary for good resultswhen baking cakes, cookies, pastry and breads.To preheat, set the oven at the correct temperature. ThePREHEAT light will turn on and 100°F will appear inthe display. (The temperature display will start to changeonce the oven temperature reaches 100°F.) The convectionfan will also turn on during preheating. The controlwill beep when the oven is preheated—this will takeapproximately 10 to 15 minutes. The PREHEAT light willturn off and the display will show the set temperature.When the PREHEAT light goes off, foods should beplaced in the oven.AluminumfoilNever entirely cover a rack with aluminum foil. Thiswill disturb the heat circulation and result in poorbaking. A smaller sheet of foil may be used to catcha spillover by placing it on a lower rack severalinches below the food.NOTE: For general baking, only one or two rackswill be used. Three racks will be used only whenmulti-rack baking. Remove the third rack from theoven when it is not is use.SELFCLEAN500450400OFFO°WARM350300250200BROILBAKEPROOFCONV.BAKECONV.ROASTCONV.BROILOven air flow An internal cooling fan operates during all ovenmodes. The warm air from inside the oven will beexhausted out through vents located between thedoor and control panel.Do not allow this air flow to be obstructed bydraping kitchen towels over the front of the oven inundercounter applications.Bakingpans/sheetsUse the proper baking pan. The type of finish onthe pan determines the amount of browning thatwill occur.• Dark, rough or dull pans absorb heat resulting ina browner, crisper crust. Use this type for pies.• Shiny, bright and smooth pans reflect heat,resulting in a lighter, more delicate browning.Cakes and cookies require this type of panor sheet.• Glass baking dishes also absorb heat. Whenbaking in glass baking dishes, the temperaturemay need to be reduced by 25°F.The type ofmargarinewill affectbakingperformance!Most recipes for baking have been developedusing high-fat products such as butter ormargarine (80% fat). If you decrease the fat,the recipe may not give the same results aswith a higher-fat product.Recipe failure can result if cakes, pies, pastries,cookies or candies are made with low-fat spreads.The lower the fat content of a spread product, themore noticeable these differences become.Federal standards require products labeled“margarine” to contain at least 80% fat by weight.Low-fat spreads, on the other hand, contain lessfat and more water. The high moisture contentof these spreads affect the texture and flavor ofbaked goods. For best results with your oldfavorite recipes, use margarine, butter or stickspreads containing at least 70% vegetable oil.Aluminum foil tocatch spilloversCDBAE10