GE 164D3333P185-1 Owner's Manual page 14

Using the oven for baking.
Throughout this manual, features and appearance may vary from your model.
For best results, use only one cookie
sheet in the oven at a time.
14
Cookies
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.
Oven Shelves
Flat cookie sheets (without sides)
produce better-looking cookies. Cookies
baked in a jelly roll pan (short sides all
around) may have darker edges and pale
or light browning may occur.
Pies
For best results, bake pies in dark, rough
or dull pans to produce a browner,
crisper crust.
Cakes
When baking cakes, warped or bent pans will
cause uneven baking results and poorly shaped
products.
A cake baked in a pan larger than the
recipe recommends will usually be crisper,
thinner and drier than it should be.
Aluminum Foil
Never entirely cover a shelf with
aluminum foil. This will disturb the heat
circulation and result in poor baking.
Don't Peek
Set the timer for the estimated cooking
time and do not open the door to look at
your food. Most recipes provide
minimum and maximum baking times
such as "bake 30-40 minutes."
Pans should not touch each other or the
walls of the oven. Allow 1 to 1
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.
Do not use a cookie sheet so large that it
touches the walls or the door of the oven.
Never entirely cover a shelf with a large
cookie sheet.
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.
If baked in a pan smaller than
recommended, it may be undercooked
and batter may overflow.
Check the recipe to make sure the pan size used
is the one recommended.
A smaller sheet of foil may be used to
catch a spillover by placing it on a lower
shelf several inches below the food.
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.
⁄ inch
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