GE JCS57 manual BA~G W T-D BAmG, Oven Shelves, Fieheating, Baking Pans, Pan Placement

BA~G W T-D BAmG

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NOTE: Whenthe oven is hot, the top andoutside surfacesof the rangeget hot too. Forbest bakingresults,follow these suggestions:

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 the browning desired. As a general rule,

place-most foods in the middle of the oven, on either shelf position 2 or 3. See the chart for suggested shelf positions. Two will be used more than 3.

Type of Food	Shelf Position
Angel food cake	1

Layer cakes	2or3
Bundt or pound cakes	lor2
I Pies or pie shells	1 2or3	I
Frozen pies	1 (on cookie sheet)
Casseroles	2or3
Roasting	lor2

fieheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct temperature-selecting a higher temperature does not shorten preheat time.

Preheating is necess~ for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. After tie oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

Baking Pans

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

●Dark, rough or dull pans absorb heat resulting

in a browner, cfisper 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.

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 much 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 1X-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 one is not directly above the other.

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