GE JTP56 Use And Care Manual page 18

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 rule,
place most foods in
the middle of the
oven, on either shelf position C or Dr
See the chart for suggested shelf positions.
NOTE: To bake 4 layers of cake at one time,
position 2 layers on shelf B and 2 layers on shelf D
with the pans staggered so that one is not directly
above the other.
BAKING
(continued)
Type of Food
Angel food cake
Biscuits or muffius
Cookies or cupcakes
Brownies
Layer cakes
Btmdt or pound cakes
Pies or pie shells
Shelf Position
B
CorD
CorD
CorD
CorD
i
B
CorD
Frozen pies B
Casseroles C or D
Roasting A or B
Preheating
Preheat the oven if the recipe calls for ito 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
temperaane does not shorten preheat time.
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.
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 also absorb heat. When baking
in glass baking dishes, reduce the temperature by
25°I.
• If you are using daIk non-stick pans, you may find that
you need to reduce the oven temperature 25°E to
prevent over-browning.
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 1½-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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