Pan Placement - GE JSP38 Use And Care Manual

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.
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°F.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
wails or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

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 1 X-inch space between pans as well
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
cake baked in a pan larger than the recipe
A
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pdn size
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