GE PT920 Owner's Manual page 7

Baking and Roasting ge.com
On double oven models only.
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NOTE:A cooling fan na_
auromarlcam nm7 on and off to
cool internal Jar_s. This is norma
and the fan ma_ connnue to run
even after the oven is turned off
How to Set the Oven for Baking or Roasting
[] Touch BAKE.
F2] For double oven models only, touch
UPPER OVEN or LOWER OVEN to
select the desired o_,en.
] Touch the numbers to set the
desired temperatm'e.
[] Touch ENTER.
[] Touch START
The convection tim will turn on dtlring
preheating. The control will signal when
the oven is I)reheated--this will tnke
approximately l0 minutes. Tile screen
will show the set teml)erature.
\4lien the control signals, fi)ods should
be placed in the oven.
For double oven models only, to set
Type of Food Rack Position
Frozenpies C or D
(on cookie sheet)
Angel food cake A
Bundt or pound cakes B or C
Biscuits, muffins, C or D
brownies, cookies,
cupcakes,layer
cakes, pies
Casseroles C or D
If baking
four
cake layer3 at tile same
time, place two laver3 on rack B and two
lave_ on rack D. Stagger pans on tile
rack so one is not directly above tile
other.
tile second
o_,en, select PRESS TO MAKE
LOWER OVEN SELECTIONS or PRESS TO
MAKE UPPEROVEN SELECTIONSas
needed and follow tile above steps.
Tile set teml)eratm'e may be changed b}
touching CHANGE TIME-TEMP.
Tile settings ma_ be cancelled by
touching CANCEL,
Tile timer can be set by touching
SET KITCHEN TIMER. See the K/tchen Timer
section,
[] Check fi)od fi_r aloneness at
minimum time on recipe. Cook
longer if necessm_.
[] T(mch CANCEL when cooking is
complete.
The Typeof Margarine Will Affect Baking Performance!
Most recipes for bak#Tghave been developed US#Tg 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.
Recipe failure 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 standards require [)roducts labeled "margarine" to contnin at least 80% flit by weight, i,ow-iilt spreads, on tile
other hand, contain
less ti_t and more
water: Tile high-moisttn'e content
of these
spreads affect tile texture
and flavor
oI baked goods. For best results with your old ti_\'orite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.