GE JGB870SEFSS - Manual (Page 17)

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17
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
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Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
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Cookware
USING THE O
VEN:
Cook
w
ar
e / Aluminum Foil and O
ven Liners
CAUTION:
Do not use any type of foil or oven liner to cover the oven bottom. These items can
block airflow or melt, resulting in damage to the product and risk of carbon monoxide poisoning, smoke or
fire. Damage from improper use of these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
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to prevent poor heat circulation.
Aluminum Foil and Oven Liners