GE 164D2966P118 - Manual (Page 12)

BAKING
Your oven temperature is controlled very accurately you think an adjustment is necessary, see the Adjust
using an oven control system. It is recommended that the Oven Thermostat section. It lists easy
you operate the range for a number weeks to H) instructions on how to adjust the thermostat.
become familiar with you new oven’s performance.
NOTE: When the oven is hot, the top and outside
surfaces
the range hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the 2. Check food doneness at minimum time on
correct position before you turn the oven on. recipe. Cook longer if necessary.
1. Close the oven door, turn the OVEN knob to 3. Turn the OVEN knob to OFF and then
the desired temperature and preheat the oven for at remove the from the oven.
least minutes if preheating is necessary.
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
place most foods in
middle of the oven, on either shelf position
B or C. See the chart for suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
or pound cakes A or B
Pies or pie shells
I
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A
Preheating
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens without
a preheat indicator light or tone, preheat 10 minutes.
After the oven is preheated, place the food in the oven
as quickly as possible to prevent heat from escaping.
Preheat the oven 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
selecting a higher temperature does not shorten
preheat time.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
●
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.
●
Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may need to
be reduced by
●
If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature
to prevent