GE 164D3333P185-1 - Manual (Page 13)

Using the oven for baking.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
Safety Instructions
Operating Instructions
Care and Cleaning
Installation Instructions
Troubleshooting T
ips
Customer Service
How to Set the Oven For Baking
Close the oven door. Then turn the
OVEN TEMP
knob to the desired
temperature.
Check the food for doneness at
the minimum time on the recipe.
Cook longer if necessary. Turn
the OVEN TEMP knob to OFF and
remove the food.
Oven Shelves
Arrange the oven shelf or shelves in the
desired locations while the oven is cool.
The correct shelf position depends on the
kind of food and the browning desired.
As a general rule, place most foods in the
middle of the oven, on either the shelf
position B or C. See the chart for
suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits, muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies (on cookie sheet) A
Casseroles B or C
Preheating
Preheat the oven for 10 minutes if the
recipe calls for it. Preheat means
bringing the oven up to the specified
temperature before putting the food in
the oven.
To preheat, set the oven at the correct
temperature—selecting a higher temperature
does not shorten the preheat time.
Preheating is necessary for good results
when baking cakes, cookies, pastry and
breads. For most casseroles and roasts,
preheating is not necessary.
Baking Pans
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
■ Glass baking dishes also absorb heat.
When baking in glass baking dishes,
lower the temperature by 25°F. and use
the recommended cooking time in the
recipe. This is not necessary when
baking pies or casseroles.
■ Dark, rough or dull pans absorb heat
resulting in a 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 pan.
Pan Placement
For even cooking and proper browning,
there must be enough room for air
circulation in the oven. Baking results will
be better if baking pans are centered as
much as possible rather than being placed
to the front or to the back of the oven.
Pans should not touch each other or the
walls of the oven. Allow 1 to 1 1 ⁄
2
inch
space between pans as well as from the
back of the oven, the door and the sides.
If you need to use two shelves, stagger the
pans so one is not directly above the other.
Place most foods in the middle of
the oven.
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