GE JGAS02 Owner's Manual And Installation Instructions page 12

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e,
Usingthe ovenforbaking.
Toavoid possible bums, place the shelves in the desired position before you turn the oven on.
How to Set the Oven For Baking
Z] Close the oven door Then turn the
OVEN TEMP knob to the desired
temperature.
Check the food for doneness at
the minimum time on the recipe.
Cook longer if necessary: Tmn
d_e OVEN TEMP knob to
OFF
and
remove d_e food.
Place most foods in the middle of
the oven.
Oven Shelves
_range d_e oven shelf or shelves in d_e
desired locations while the oven is cool.
The correct shelf position depends on
d_e Mnd of ff_od and the browning
desired.
As a genera[ rule, place most foods in
d_e middle of d_e oven, on eid_er d_e
shelf position _ or C. See fl_e chart
for suggested shelf positions.
Type of Food
Angel food cake
Biscuits, muffins or cupcakes
Cookies
Brownies
Layercakes
Bundt or pound cakes
Piesor pie shells
Frozenpies (on cool@ sheet)
Casseroles
Shelf Position
A
BorC
CorD
BorC
BorC
B
BorC
BorC
BorC
Topreheat, s et the
ovenat thecorrect
temperature--
selecting a higher
temperature d oes
notshortenthe
preheattime.
Preheating
Preheat d_e oven for 10 minutes if
fl_e recipe calls fin it. Preheat means
bringing fl_e oven up to fl_e specified
temperature beKne putting d_e food
in the oven.
Preheating is necessm T fin good results
when baking cakes, cooldes, pasu T and
breads. For most casseroles and roasts,
preheating is not necessary.
Baking Pans
Use the proper bakingpan. The type of finish on
the pan determines the amount of browning that
will occur
(;lass baldng dishes a/so absorb beat.
When baking in glass baldng dishes,
lower d_e temperature by 25°F and use
tl_e recommended cooking time in tl_e
recipe. This is not necessm T when
baking pies or casseroles.
Dark, rough or dull pans absorb heat
resulting in a browne_; crisper crust.
Use this type for pies.
Shiny, bright and smood_ pans reflect
beat, resulting in a lighte4 more
delicate browning. Cakes and cookies
require this type of pan.
12
Pan Placement
For even cooldng and proper browning,
d_ere must be enough room for ah
ci_vulafion in d_e oven. gaMng results will
be better if
baking
pans are centered as
much _kspossible rather than being
placed to tl_e fiont or to tl_e back of
die oven.
Pans should not touch each od_er or d_e
wails of tile ()','ell. Allow 1 to 1½ inch
space between pans as well as flom the
back of the oven, the door and the skies.
Ifyouneedto usetwo shelves, s taggerthe
panssooneis notdirectlyabovetheother