GE ZET2SMSS - Manual (Page 10)

Baking Tips
Wall Oven
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 ø 2
” space between pans as well as
from the back of the oven, the door and the sides.
If you need to use two racks, use rack positions
A and C, B and D or A and D and stagger the pans
so that one is not directly above the other.
Preheating Allow the oven to preheat before placing food in the
oven. Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
To preheat, set the oven at the correct temperature.
The PREHEAT light will turn on and 100°F will appear
in the display. (The temperature display will start to
change once the oven temperature reaches 100°F.)
The convection fan will also turn on during preheating.
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this will take approximately 10 to 15 minutes. The
PREHEAT light will turn off and the display will show
the set temperature.
When the PREHEAT light goes off, foods should be
placed in the oven.
Oven air flow An internal cooling fan operates during all oven
modes. The warm air from inside the oven will be
exhausted out through vents located below the door
and bottom trim.
Baking
pans/
sheets
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
or sheet.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
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 affect 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.
Aluminum
Foil and Oven
Liners
CAUTION:
Do not use any type
of foil or oven liner to cover the oven bottom.
These items can trap heat or melt, resulting in
damage to the product and risk of shock, 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 foil than necessary and
never entirely cover an oven rack with aluminum
foil. Keep foil at least 1-1/2” from oven walls to
prevent poor heat circulation.
Note: “NO FOIL ON OVEN BOTTOM” note is enameled
on the bottom of the oven cavity and is designed to
withstand self-cleaning temperatures. Do not attempt
to peal or scrape off.
Aluminum foil to
catch spillovers
C
D
B
A
E