GE Quickset III Owner's Manual page 13

Using the oven. GEApUioncescom
To avoid possible burns, place the racks in the desired position before you turn on the oven.
Preheating and Pan Placement
Do not place foods or baking stone
directly on the oven floor.
Preheat t he ovenif the recipecallsfor it.
Preheating isnecessary for goodresultswhen
bakingcakes, c ookies, p astriesand breads.
Thedisplay willshow"PrE" w hilepreheating.
Whenthe ovenreaches theselected
temperature, t he ovencontrolwillbeepandthe
display willshowtheoventemperature.
If bakingfour cakelayersat the sametime,
placetwo layerson rack Candtwo layerson
rackE.Staggerpanson the rackso one
is not directlyabovethe other.
Bakingresultswill be better if thefood is
centeredin theovenas muchas possible.
AngelFoodcakeisthe exceptionand should
be placedon the bottomovenrack(position A).
Followpackagedirectionon prepackaged and
frozenfoodsfor pan placement.Pansshould
nottouch eachotheror the wallsof the oven.
Ifyou needto usetwo racks,staggerthe pans
so oneis not directlyabovethe other.Leave
approximately:].½1_ betweenpansand from
the front, backand sidesof ovenwall.
How to Set the Oven for Baking
r_ TouchtheBake pad.
[]
%
Touchthe+ or - padsuntilthe desired
temperatureis displayed.
TouchtheStartYOnpad.Theovenwill
startautomatically. T hedisplaywill show
PrEwhilepreheating. W henthe oven
reaches the selectedtemperature, t he
ovencontrolwill beepseveral t imesand
thedisplaywill showthe oven
temperature.
Tochangethe oventemperatureduringBAKE
cycle,touch the Bakepad and thenthe + or -
padsto get the newtemperature.
r_ Checkfoodfor doneness at minimum
time on recipe.Cooklongerif necessary.
[] Touchthe Clear/Off padwhen bakingis
finishedand then removethe foodfrom
the oven.
Aluminum Foil
Do not use aluminum foil to line oven
bottoms. The foil will trapheat below, and
upset the performance of the oven. Foil
can melt and permanently damage the
oven bottom. Damage from improper use
of aluminum foil is not covered by the
product warranty.
Foilmay be used to catch spills by placing
a sheet on a lower rack, several inches
below the food. do not use more foil than
necessar,and never entirely cover an oven
rack with aluminum foil. Keep foil at least J_
1/2" from the oven walls to prevent poor
heat circulation.
The type of margarine will affect baking performance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher-fat product.
Recipefailure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat content
of a spread product, the more noticeable these differences become.
Federal s tandards require products labeled"margarine"to contain at least 80% fat by weight. Low-fat spreads,on the other hand,
contain lessfat and morewater. Thehigh moisture content of these spreadsaffectsthe texture and flavor of baked goods. For
best resultswith your old favorite recipes,use margarine,butter or stickspreads containing at least 70% vegetable oil.
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