GE Monogram ZET1S Oven air flow Aluminum foil, Pan placement, Baking pans/sheets, Preheating

Oven air flow

Aluminum foil

Baking Tips

Wall Oven

An internal cooling fan operates during all oven modes. The warm air from inside the oven will be exhausted out through vents located between the door and control panel.

Do not allow this air flow to be obstructed by draping kitchen towels over the front of the oven in undercounter applications.

Never entirely cover a rack with aluminum foil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch	E
a spillover by placing it on a lower rack several
inches below the food.	D
NOTE: For general baking, only one or two racks	C
will be used. Three racks will be used only when	B
multi-rack baking. Remove the third rack from the
	A
oven when it is not is use.
	Aluminum foil to
	catch spillovers

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 11⁄2″ space between pans as well as from the back of the oven, the door and the sides.

If you need to use two racks, use rack positions A and C, B and D or A and D and stagger the pans so that one is not directly above the other.

Baking pans/sheets

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 or sheet.

•Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.

Preheating

Allow the oven to preheat before placing food in the oven. Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

To preheat, set the oven at the correct temperature. The PREHEAT light will turn on and 100°F will appear in the display. (The temperature display will start to change once the oven temperature reaches 100°F.) The convection fan will also turn on during preheating. The control will beep when the oven is preheated—this will take approximately 10 to 15 minutes. The PREHEAT light will turn off and the display will show the set temperature.

When the PREHEAT light goes off, foods should be placed in the oven.

The type of margarine will affect baking performance!

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Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher-fat product.

Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat content of a spread product, the more noticeable these differences become.

Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low-fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affect the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.