GE JBP80 Preheating, Baking Pans, Pan Placement, Regular Baking, Oven Shelves, I Type of Food

REGULAR BAKING

(continued)

Oven Shelves

Arrange the oven shelf or shelves in the desired locations

while the oven is	B
	o
cool. The correct	Q
shelf position
	:
depends on the kind
	o
of food and the	A
browning desired.	o
As a general rule,
place-most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions. B will be used more than C.

I Type of Food			I	Shelf Position	I
					I
I Angel food cake			I	A
			I
I		Biscuits or muffins		B or C		I
					I
			I	B or C
I	Cookies or cupcakes
		Brownies		B or C
		Layer cakes		B or C
		Bundt or pound cakes		A or B
		Pies or pie shells		B or C
	Frozen pies		I	A (on cookie sheet) I
I
					I
I		Casseroles	I	B or C
					I
		Roasting	I	A or B

Preheating

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 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

10 minutes. After the 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, 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.

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 thewalls o<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 need to use two shelves, stagger the pans so one is not directly above the other.

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