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Using the oven.
GEAppliances.com
To avoid possible burns, place the racks in the desired position before you turn on the oven.
Do not placefoods or bakingstone
directly on the oven floor.
Preheating
and Pan Placement
Preheat t he ovenif the recipecallsfor it.
Preheating isnecessary for goodresultswhen
bakingcakes, c ookies, p astriesand breads.
Thedisplaywillshow"PrE" w hilepreheating.
Whentheovenreaches t heselected temperature,
theovencontrolwillbeepand thedisplaywill
show theoventemperature.
If bakingfour cake layersat the
sametime,placetwo layerson
rackC andtwo layerson rackE
Staggerpanson the rackso one
is notdirectlyabovethe other.
Bakingresultswill be betterif thefood is
centeredin the ovenasmuch aspossible.
AngelFoodcake isthe exceptionand should
be placedon the bottomovenreck(position A).
Follow packagedirectionon prepackaged and
frozenfoodsfor pan placement.Pansshould
not touch eachotheror the wallsof theoven.
If you needto usetwo racks, s taggerthe pans
so oneis notdirectlyabovethe other.Leave
approximately1W'betweenpansand from
the front,backand sidesof ovenwall.
How to Set the Oven for Baking
[71 Touchthe Bake pad.
[_
Touchthe + or - padsuntilthedesired
temperatureisdisplayed.
_l
Touchthe Start/On pad.
Theovenwill startautomatically. T hedisplay
will showPrEwhilepreheating. W henthe oven
reaches the selected temperature, t he oven
control willbeepseveral t imesand the display
will showthe oventemperature.
Tochangethe oventemperature duringBAKE
cycle,touch the Bake pad and then the + or-
padsto get thenewtemperature.
[_l
Checkfoodfor doneness at minimumtime
on recipe. C ooklongerif necessary.
15] Touch the Clear/Off pad whenbakingis
finishedandthen removethe foodfrom
theoven.
Aluminum
Foil
Donotusealuminum foilon thebottomoftheoven.
Neverentirelycovera rack with aluminumfoil.
Thiswill disturbthe heatcirculationand result
in poor baking.
A smallersheetof foil may be usedto catch
a spillover b y placingiton a lowerrackseveral
inchesbelowthefood.
The type of margarine
will affect baking performance!
Most recipes for baking have been developedusing high-fat products such as butter or margarine (80% fat).If you decrease
the fat, the recipemabl not give the same resultsas with a higher-fat product.
Recipefailure can result if cakes,pies, pastries, cookies or candies are made with low-fat spreads. Thelower the fat content of
a spread product, the more noticeable these differences become.
Federal s tandards requireproducts labeled"margarine"to contain at least 80% fat bg weight. Low-fatspreads,on the other hand,
contain lessfat and more water.Thehigh moisturecontent of these spreadsaffects the texture and flavor of baked goods.For !3
best resultswith gear old favorite recipes,usemargarine,butter or stick spreads containing at least 70% vegetable oil.
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