GE RA720 RA724 Using the oven for baking or roasting, How to Set Your Oven for Baking or Roasting

Using the oven for baking or roasting. ge.com

To avoid possible burns, place the shelves in the desired position before you turn the oven on.

How to Set Your Oven for Baking or Roasting

Safety Instructions

Position the shelf or shelves in the oven. If cooking on two shelves at the same time, stagger the pans for best heat circulation.

Close oven door. Turn

OVEN TEMP knob clockwise to desired temperature. Preheat oven for at least 10 minutes if preheating is necessary.

Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

Check food for doneness at minimum time on recipe. Cook longer if necessary. Turn OVEN TEMP knob to OFF and remove food.

Operating Instructions

Shelf Positions

■Most baking is done on the second shelf position (B) or the third shelf position (C) from the bottom.

■When baking three or four items, use two shelves positioned on the second and fourth sets of supports (B & D) from bottom of oven.

■Bake angel food cakes on first shelf position (A) from bottom of oven.

■Roasting is usually done on the bottom shelf position (A).

Care and Cleaning

Preheating

■Preheating the oven takes about 10 minutes.

■Preheat the oven only when necessary, usually for baking.

■Most roasts will cook satisfactorily without preheating.

■If you find preheating is necessary, keep an eye on the Oven Cycle light and put food in the oven promptly after the light goes out. The Oven Cycle light will then cycle on and off with the oven thermostat as it cycles to maintain oven temperature.

Installation Instructions

OVEN TEMP

Baking and Roasting Tips

■Follow a tested recipe and measure the ingredients carefully. If you are using a package mix, follow label directions.

■Do not open the oven door during a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially—only 3 or

4 inches—and close it as quickly as possible.

■Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.

■Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

■Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.

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