GE JGBP35WEV3WW Use And Care & Installation Manual page 16

BAKING
(continued)
Pan PLacement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better ff 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 1¼-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.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking cookies,
flat cookie sheets (without
sides) produce better-
looking cookies. Cookies
baked in a jelly roll pan
(short sides all around)
may have darker edges
and pale or light browning
may occur.
Cookies can be baked on several shelves at the same
time but browning may be uneven because of reduced
air circulation.
Do not use a cookie sheet so large that it touches
the wails or the door of the oven.
Aluminum Foil
Never entirely cover a
shelf with aluminum foil.
This will disturb the heat
circulation and result in
poor baking. A smaller
sheet of foil may be used to
catch a spillover by placing
it on a lower shelf several
inches below the food.
Do not put aluminum foil on the oven bottom.
Pies
For best results, bake pies
in dark, rough or dull pans
to produce a browner,
crisper crusL Stagger the
pies for most even
browning. Frozen pies in
foil pans should be placed
on an aluminum cookie
sheet for baking since the shiny foil pan reflects
heat away from the pie crust; the cookie sheet helps
retain it.
Cakes
For best browning when
baking several 8" or 9"
cakes, stagger them so one
pan is not directly above
another. Warped or bent
pans will cause uneven
baking results and poorly
shaped products. A cake
baked in a pan larger than the recipe recommends will
usually be crisper, thinner and drier than it should beo
If baked in a pan smaller than recommended, it may
be undercooked and batter may overflow°
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.
16
. 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°E