GE JGSP31GER, JGSP40AES manual Preheating, Baking Pans, Pan Placement, ~pe of Food Shelf Position

BAKING

For best btiking resul [s, follow ~hese suggestions:

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is coo]. The correct

she] f position depends on the

kind of f(~~)d and

the browning desired.

As a general rule. place most foods in lhc middle ol’ the t~~en, on cithel- the second or third shctf from the bt)tton]. See the chart for suggested shet f positions.

~pe of Food	Shelf Position
Angel food cake	A
Biscuits or muffins	B or C
k	B or C
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	A (on cookie sheet)
Ctisseroles	B or C
R():lsting	A or B

Preheating

Preheat the ~)vcn if the rccipc calts for it. Prche:ll me:ins bringing th,c o~cn Llp to the specified tcnlper~lture before putting in the I’ood. To preheat, set the oven iLt the correct tcmpcralurc-se Iccti n: ii higher temperature d(~es not shorten prehc~it time.

Preheating is necess~ry for good results when baking

c:lkes. cookies, p:istry tind breads. For most casseroles

and roilsts, preheati n: is not necessary. For ovens

without a preheat indiciltor tight or tone, preheat I () minutes. After the oven is preheated place the food in the oven as quickty :]s possibte to prevent heut trom esctiping.

Baking Pans

Usc [hc proper baking piln. The type ot finish on the

piln dctcl”nlirlcs the :II1lOLII1[ of bl”owning [hat w]!t ()~~Ul”.

●~i[rk. lough or LtLl] I pilns tibso I”b h~:it I“cstlt ti 11: i ]1 ii browner, crisper crus(. Usc (his type t“or pies.

●Shiny, bright ilnd smooth pans ref.lcct heat, resu tt i n:

in a lighter, more det icatc hrowning. C:lkes and cookies require this type of piul.

●Glass huki ng dishes u] so absorb he~t. When baking

in t,IaSS b~king dishes, lower [he temperature by

~~~F ~nd ~lse th re~oml~lended cookin: time in

L.e

the recipe. This is not necessury when baking pies or casseroles.

Pan Placement

For even cooking tind proper browning, there must be enough room for air ci rcu Iiltion i n the oven. Btik i ng results wi tt be better i f b~king puns are centered us much :Is possible rtither th~n being pluced to the front or to the btick of’ the oven.

Pans shoutd not touch each other or the waits of the oven. Allow 1 to I ~! inch space between pans us well ils from the back of the oven, the door and the sides. If you use two shelves, stugger the pans so (~ne is not

directly above the other.

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