GE JGBP24GE Use And Care Manual page 12

1. Positionthe shelf or shelvesin
the oven.
2.
Close
ovendoor.TurnOVENSET
knob to BAKE or TIME BAKE.
Push in and turn OVEN TEMP
knob to desired temperature.
Preheat oven for at least 15minutes
if preheating is necessary.
3. Place food in oven on center
of shelf. Allow at least 2 inches
between edge of bakewareand oven
wall or adjacent cookware.
If cooking on two shelvesat the
same time, staggerthe cookware
for best heat circulation.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating is very important when
using temperatures below225°F.
and when baking foods such as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or for long-timecooking of
whole meals.
she]fPositiom
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on ~lrstshelf
position (A) from bottom of oven.
~FO11OW a tested recipe and
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
@
~fmoistureis noticeableon the
frontoftheovenor on theblackglass
door when first turningon theoven,
leavethe ovendoor ajar for a few
minutesor untilthe ovenis warm,
~Do not open the ovendoor during
a bakingoperation—heat w illbe lost
and the baking timemight need to
be extended. This could causepoor
bakingresults. If youmust open the
door, open it partially–only 3 or 4
inches—-and close it as quicklyas
possible.
@ Do not disturb the heat circulation
in the ovenwith the use ofaluminum
foil. If foilis used, place a small
sheet of it, about 10by 12inches at
the most, on a lowershelf several
inches belowthe food. Do not place
foil on the ovenbottom.
common Bating
Woblems
and Possible Solutiom
pm
Burning around edges
~Edges of crust too thin.
@ Incorrect baking temperature.
Bottom crust soggy
andunbaked
@
Allow crust and/or filling to cool
sufficiently before fillingpie shell.
@ Filling maybe too thin or juicy.
~ ~il]ing allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
@ Ingredients and proper measuring
affect the quality ofthe crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a piecrust could cause soaking.
Pie filling Funs over
@ Topand bottom crust not well
sealed together.
@ Edges of pie crust not built up
high enough.
QToo much filling.
QCheck size of pie plate.
%stry is tough; crust not
flaky
o Too
much handling.
QFat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKW
Cake
rises higher on
one side
~Batterspread unevenlyin pan.
@ Ovenshelvesnotlevel.
@ Usingwarped pans.
cakes cracking
On @p
@
Oventemperaturetoo high.
~Battertoo thick, followrecipe
or exactpackagedirections.
@ Check for proper shelfposition.
o Checkpan sizecalledforin recipe.
@ Improper mixingof cake.
Cake falls
@ Toomuch shortening,sugaror
liquid.
@ Check leaveningagent, baking
powderor bakingsoda to assure
freshness. Make a habit to note
expirationdatesofpackaged
ingredients.
@ Cake not bakedlong enoughor
baked at incorrect temperature.
@ If adding oil to a cake mix, make
certain the oil is the type and
amount specified.
Crust is
hard
@ check temperature.
* Check shelf position.
Cake
has soggy
layer or
streak
at bottom
s Undermining ingredients.
@ Shorteningtoo softfor proper
creaming.
e Toomuch liquid.
cooms &~~scmm
Doughy center; heavy crust on
surface
o check
temperature.
@ Check shelf position.
o
~OllOW
baking instructions
carefully as given in reliable recipe
or on convenience food package.
~Flat cookie sheets will give more
evenbaking results. Don'tovercrowd
foodson a bating sheet.
@ Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
0 Oven door not closed properly,
check gasket seal,
.->
(
--\.--
QCheck shelf position.
~:;