GE RGA520PW8 Owner's Manual page 13

Usingthe ovenforbaking.
To avoid possib/e bums, place £heshelves in the desired posifion before you turn £he oven on,
How to Set the Oven For Baking
I_ Close the oven door. Then mrn the
OVENTEMP knob to tile desired
temperature.
V2] Check the food for doneness at
file mininnml time on file recipe.
Cook hmger itne< essmy. Turn
tile OVENTEMP knob to OFFand
remove tile toed.
Place most foods in the middle of
the oven.
OvenShelves
Arrange tile oven shelf or shelves in tile
desired locations while the oven is (eel.
Tile correct shelf position depends on the
kind of food and tile 1)ro_lling desired.
As a general role, place most fi)ods in tile
mkklle of the oven, on either the shelf
position B or C. See the chmt fi)r
suggested shelf positions.
Typeof Food
Angel food cake
Biscuits, muffins
Cookies orcupcakes
Brownies
Layer
cakes
Bundt orpound cakes
Pies or pieshells
Frozen pies(oncookie s heet)
Casseroles
Shelf Position
A
BorC
BorC
BorC
BorC
AorB
BorC
A
BorC
Preheating
Preheat the oven for l 0 minutes iftile
redpe callsforit. Preheat means
bringing the oven up to tile spedtied
temperature before putting tile toed in
tile oven.
Topreheat, set the ovenat the correct
temperature--selecting a higher temperature
doesnot shorten the preheat rime.
Preheating is necessa U tar good resuhs
when baking cakes, cookies, pasu 7 and
breads. Fox most casseroles and roasts,
preheating is not necessa U.
Baking Pans
Usetheproperbaking pan.Thetypeof finishon
thepandetermines theamount o f browningthat
wi// occur
• Glass baking dishes also absorb heat.
When baking in glass baking dishes,
hxwer the temperature by 25 OF. a nd use
tile recommended cooking time in the
redpe. This is not necessa U when
baking pies or casseroles.
• Dark, rough or dull pans absorb heat
resuhing in a browner, (risper (rest.
Use tiffs type for pies.
• Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more
delicate br{xx_lling. Cakes and cookies
require this type of pan.
Pan Placement
Fox"even cooking and proper brox_lling,
there nmst be enough room ti)r >fir
circulation in tile oven. lktking results will
be better if baking pans me centered as
nmch as possible rather than being placed
to tile flont or to the back of the oven.
Pans sh(xuld not touch each other or tile
walls of the oven. Allow 1 to 1_/2 inch
space between pans _Ls w ell as fiom tile
back of the oven, the door and tile sides.
If youneedto usetwoshelves, s taggerthe
panssooneis notdirectlyabovetheother 13