GE RGA520PW8 Owner's Manual page 14

Usingthe oven for baking.
Throughout this manual, features and appearance may vary from your model
Cookies
Foreven cookingand proper brownlbg there
must be enough room for air circu/afion in
the oven.
l'_tking resuhs _dll be beuer if baking pans
me centered as nmch as possible rather
than being placed to the front or to the
back of the oven.
Pans shouM not touch each other or tile
walls of the oven. Allow l to 11/,_, inch
space between pans _Ls w ell as flom the
back of the oven, the door and the sleds.
If youneedtousetwo shelves, s tagger thepans
sooneis notdirectlyabovetheother
For best results, use only one cookie
sheet t7 the oven at a time.
OvenShelves
Flat cookie sheets (with_ut sides)
pro&ice better-looking cookies. ( ookies
baked in a jelly roll pan (short sides all
around) may have dmker edges and pale
or light browning may occur.
Do not use a cookie sheet so large that it
t_)uches tile walls or the door of tile oven.
Never entirely cover a shelf with a large
cookie sheet.
Pies
For best resuhs, bake pies in dark, rough
or (hill pans to produce a br_x_ller,
crisper cmst.
Frozen pies in foil pans should be placed on an
aluminum cookie sheet for baklhg since the shiny
foil pan reflects heat away from the pie crust, the
cookie sheet helps retain it.
Cakes
Whenbaklbgcakes, w arpedor bentpanswill
cause uneven bakingresultsandpoorlyshaped
products.
A cake baked in a pan larger than the
recipe recommends will usually be oisper,
thinner and drier than it shouM be.
If baked in a pan smaller than
recommended, it may be undercooked
and batter may overfl()w.
Checkthe recipe to make sure the pan sl2e used
is the one recommendecL
Aluminum Foil
Never entirely __)vera shelf with
ahmfinum fi)il. This will disturb the heat
circulation and resuh in poor baking.
A smaller sheet offi)il may be used to
catch a spillover by placing it on a lower
shelf several inches beh)w the fi)od.
14
Don't Peek
Set the timer fi)r the estimated cooking
time and do not open the door to look at
your food. Most redpes pr{)vide
ininilnuln and maxinmm baking times
such as "bake 30-411 nfinutes,"
DO NOTopen the door to check until the
minlfnum time. Openingthe oven door frequent/)/
duringcooking allows heat to escapeand makes
baklbg tlTneslonger Yourbaklbg results may also
be affectecL