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Do not lock the oven door with the latch during baking or roasting. The latch is used for
How to Set the Oven for Baking or Roasting
Safety Instructions
The oven has a special low shelf (R) position just above the oven bottom. Use it when extra cooking space is needed, for example, when cooking a large turkey. The shelf is not designed to slide out at this position.
Your oven is not designed for
NOTE: On models with an OVEN TEMP knob, turn it to the desired temperature.
Touch the Bake pad.
Touch the + or – pads until the desired temperature is displayed.
Touch the Start/On pad.
The oven will start automatically. The display will show PRE while preheating. When the oven reaches the selected temperature, the oven control will beep several times and the display will show the oven temperature.
To change the oven temperature during BAKE cycle, touch the Bake pad and then the + or – pads to get the new temperature.
Check food for doneness at minimum time on recipe. Cook longer if necessary.
Touch the Clear/Off pad when baking is finished and then remove
the food from the oven.
Type of Food | Shelf Position |
Frozen pies (on cookie sheet) | B or C |
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Angel food cake, | B |
bundt or pound cakes |
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Biscuits, muffins, brownies, | C |
cookies, cupcakes, |
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layer cakes, pies |
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Casseroles | B or C |
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Roasting | R or A |
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Instructions | Operating |
Care and Cleaning
Preheating and Pan Placement
Preheat the oven if the recipe calls for it. To preheat, set the oven at the correct temperature. Preheating is necessary for good results when baking cakes, cookies, pastry and breads.
For ovens without a preheat indicator light or tone, preheat 10 minutes.
Baking results will be better if baking pans are centered in the oven as much as possible. Pans should not touch each other or the walls of the oven. If you need to use two shelves, stagger the pans so one is not directly above the other, and leave approximately 11⁄2″ between pans, from the front, back and sides of the wall.
Installation Instructions
Aluminum Foil |
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Do not use aluminum foil on the bottom of |
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the oven. |
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Never entirely cover a shelf with aluminum |
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foil. This will disturb the heat circulation |
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and result in poor baking. |
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A smaller sheet of foil may be used to catch |
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a spillover by placing it on a lower shelf |
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several inches below the food. |
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Oven Moisture |
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As your oven heats up, the temperature |
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change of the air in the oven may cause |
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water droplets to form on the door glass. |
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These droplets are harmless and will | 13 | |
evaporate as the oven continues to heat up. | ||
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