GE 164D3333P185-1 - Manual (Page 12)

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ips
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Safety Instructions
12
Using the oven.
Throughout this manual, features and appearance may vary from your model.
Oven Vents
■ The oven is vented through duct
openings at the rear of the cooktop.
■ Do not block the opening when
cooking in the oven—it is important
that the flow of hot air from the oven
and fresh air to the oven burner be
uninterrupted.
■ The vent openings and nearby surfaces
may become hot during baking and
broiling. Do not touch them.
■ Do not leave plastic items on the
cooktop—they may melt if left too close
to the vent.
■ Handles of pots and pans on the
cooktop may become hot if left too
close to the vent.
■ Metal items will become very hot if they
are left on the cooktop and could cause
burns.
■ Do not leave any items on the cooktop.
The hot air from the vent may ignite
flammable items and will increase
pressure in closed containers, which
may cause them to burst.
Oven Shelf Positions
The oven has four shelf supports—A
(bottom), B, C and D (top).
Shelf positions for cooking are suggested
in the Using your oven for baking and Using
your oven for roasting
sections.
The oven has 4 shelf positions.
The type of margarine will affect baking performance!
Most recipes for baking have been developed
using high fat products such as butter or
margarine (80% fat). If you decrease the fat, the
recipe may not give the 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, the more 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 fat and more
water. The high moisture content of these
spreads affects the texture and flavor of
baked goods. For best results with your
old favorite recipes, use margarine,
butter or stick spreads containing at
least 70% vegetable oil.