GE 164D2966P087 - Manual (Page 18)

BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
(he desired locations
while the oven is
The correct
shelf position
depends on the kind
food the
browning desired.
As general rule,
most in
the the
oven, on either shelf positions C D. See the
suggested shelf positions.
NOTE: To bake 4 layers of cake at one time,
position 2 layers on shelf B and 2 layers on shelf D
the pans staggered so that one is not directly
above the other.
Type of Food Shelf Position
B
Cookies D
I
Brownies c 01”
C or
B
Pies shells D
B
Casseroles C D
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature putting the food in the oven.
To preheat. set the oven at the correct
selecting higher temperature does not shorten
preheat time.
is necessary for results when
cookies, pastry breads. For most
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, the
in the oven quickly as possible to prevent
heat from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
determines the amount browning that will occur.
●
Dark, rough or dull pans absorb heat resulting in
browner, crisper crust. Use this type pies.
●
Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
●
Glass baking dishes absorb heat. When baking
in glass baking dishes. reduce the temperature by
Pan Placement
For even cooking and proper browning, there be
enough room for air circulation in the oven.
results will be better
pans are centered as
much as possible rather being to the front
01 the back the oven.
Pans should not touch
other or the the
oven. - to space between pans as
as the back of the oven. the door the sides.
If you use two shelves, stagger the pans so one is not
directly above the other.
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