GE ZET1P Owner's Manual

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Contents

GE ZET1P Owner's Manual Manual pdf 10 page image

Baking TipsWall OvenPanplacementFor even cooking and proper browning, there mustbe enough room for air circulation in the oven.Baking results will be better if baking pans arecentered as much as possible rather than beingplaced to the front or to the back of the oven.Pans should not touch each other or the walls of theoven. Allow 1- to 11ø2” space between pans as well asfrom the back of the oven, the door and the sides.If you need to use two racks, use rack positionsA and C, B and D or A and D and stagger the pansso that one is not directly above the other.Preheating Allow the oven to preheat before placing food in theoven. Preheating is necessary for good results whenbaking cakes, cookies, pastry and breads.To preheat, set the oven at the correct temperature.The PREHEAT light will turn on and 100°F will appearin the display. (The temperature display will start tochange once the oven temperature reaches 100°F.)The convection fan will also turn on during preheating.7KHFRQWUROZLOOEHHSZKHQWKHRYHQLVSUHKHDWHG³this will take approximately 10 to 15 minutes. ThePREHEAT light will turn off and the display will showthe set temperature.When the PREHEAT light goes off, foods should beplaced in the oven.Oven air flow An internal cooling fan operates during all ovenmodes. The warm air from inside the oven will beexhausted out through vents located below the doorand bottom trim.Bakingpans/sheetsUse the proper baking pan. The type of finish on thepan determines the amount of browning that willoccur.• Dark, rough or dull pans absorb heat resulting in abrowner, 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 developed usinghigh-fat products such as butter or margarine (80%fat). If you decrease the fat, the recipe may not givethe same results as with 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 less fatand 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.AluminumFoil and OvenLinersCAUTION: Do not use any typeof foil or oven liner to cover the oven bottom.These items can trap heat or melt, resulting indamage to the product and risk of shock, smokeor fire. Damage from improper use of theseitems is not covered by the product warranty.Foil may be used to catch spills by placing asheet on a lower rack, several inches below thefood. Do not use more foil than necessary andnever entirely cover an oven rack with aluminumfoil. Keep foil at least 1-1/2” from oven walls toprevent poor heat circulation.Note: “NO FOIL ON OVEN BOTTOM” note is enameledon the bottom of the oven cavity and is designed towithstand self-cleaning temperatures. Do not attemptto peal or scrape off.Aluminum foil tocatch spilloversCDBAE