GE JKP17 Oven Shelves, Baking Pans, Pan Placement, Preheating, Type of Food Shelf Position

REGULAR BAKING

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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 [he	\
browning desired. W

As a general rLIle. place most foods in the middle of’ [he oven, on either shelf positions B or C. See the chart for suggested shelf positions.

Type of Food			Shelf Position
Angel food cake			A
Biscuits or muffins			B or C
					I
I Cookies or cupcakes		I	B orC
Brownies	.		B or C
Layer cakes			B or C
BunLlt or poLInLI cakes			A. or B
Pies or pie shells			B or C
Frozen pies			A (on cookie sheet)
				I
Casseroles			B orC
		I
Roas[ing	I A or B			I

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. 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 1() minutes. After the oven is preheated, place the food

in the oven as quick]y as possible to prevent heat fl”om escaping.

Baking Pans

L1se the proper baking pan. The type of finish on the ptin determines the amount of browning that will occur.

●Dark, rough or dull pans absorb heat, resulting in a brov,ner, 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. depending on the food that is being cooked. This is not necessary when baking pies or casseroles. Use the recommended cooking time in the recipe.

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 mLlch as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1- to 1 X-inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so onc is not directly above the other.

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