Roasting - GE JBP80 Use And Care & Installation Manual

REGULAR BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in [r
the desired locations I_.(
while the oven is
cool. The correct
shelf position I_
depends on the kind
of t\_od and the
browning desired. [,//
As a general rule,
place-most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions• B will be used more than C.
Type of Food Shelf Position
Angel food cake A
Biscuits or nmffins 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 A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
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 temperature ......
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, past_ T 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.
Baking Pans
Use the proper baking palL. The type of finish on the
pall 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 also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
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 ol_,the
oven. Allow 1- to 1X-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.
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