Preheating; Baking Pans; Pan Placement - GE JTP15 Use And Care Manual

Oven Shelves
Arrange the oven shelf
or shelves in the desired
locations while the oven
is cool. The correct shelf
position depends on the
kind of food and the
browning desired.
As a general rule, place
most foods in the middle
of the oven, on either
shelf position C or D.
See the chart for suggested shelf positions.
NOTE: To bake 4 layers of cake at one time,
position 2 layers on shelf B and 2 layers on shelf D
with the pans staggered so that one is not directly
above the other.
oo
O
O
oo
Type of Food Shelf Position
Angel food cake B
Biscuits or muffins C or D
Cookies or cupcakes C or D
Brownies C or D
Layer cakes C or D
Bundt or pound cakes B
Pies or pie shells C or D
Frozen pies B
Casseroles C or D
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature betbre putting the food in the oven.
To preheat, set the oven at the correct temperature--
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated, place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on 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.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent over-browning.
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 ti'ont
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1½-inch space between pans as well
as from the back of the oven, the door and the sides. If
you need to use two shelves, stagger the pans so one
is not directly above the other.
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