GE JTP54, JTP55 warranty Preheating, Baking Pans, Pan Placement, c 01”, Wgular Baking, Oven Shelves

WGULAR BAKING

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Oven Shelves

Arrange the oven shelf or shelves in (he 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 positions C or D. See the chart for suggested shelf positions.

NOTE: To bake 4 layers of cake at one time, position 2 layers on shelf B and 2 layers on shelf D with the pans staggered so that one is not directly above the other.

	Type of Food			Shelf Position
	Angel food cake			B
I Cookies orcupcakes				[ Cor	D	I
	Brownies			c 01” [)
	L~iyer cakes			C or D
I BuIldtc,l-p{,~lndcakes		I		B
I Pies orpie shells			I Cor		D	I
	Frozen pies			B
	Casseroles			C or D
	Roasting			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.

Preheziting is necessary for good results when baking cakes, cookies, pastry und breads. For most casscro]es “– 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 us 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. reduce the temperature by 25°F.

Pan Placement

For even cooking and proper browning, there tnust be enough room for air circulation in the oven. Baking results will be better if bakin& pans are centered as much as possible rather than being placed to the front 01 to the back of the oven.

Pans should not touch e~ch other or the walls of the oven. Allow I - to 1 Y?-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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