GE Monogram ZET1 The typeo, pe /bvma nce, Aluminum, Baking Tips, Bahing pans/sheets Preheating

Overzairflow

Aluminum

bil

Baking Tips

Wall Ov_,_

An internal cooling tim operates during all oven modes. Tile warm air fi'om inside tile oven will be

exhausted out through vents located between tile

door and control panel.

Do not allo_ this air flo_ to be obsti ucted b)

dra )ino ldtchen to_els o_er tile fl'ont of tile o\en

in undercounter applications.

Never entirely co\vr a rack xdth aluminum foil.

This will disturb tile heat circulation and result ill

poor baking. A smaller sheet (ff flfil may be used

to catch a spillo\ er by placing it on a lower sack several inches below tile ibod.

NOTE: For general baldng, only one or P,vo lacLs

will be used, Three mcLs will be used only when

multi-rack baking. Remo\v tile third rack fl'om tile oven when it is not is use.

catch spillovers

For e\vn cooldng and proper browning, there

must be enough room fi)_ air drculation ill tile (wen. Baldng results will be better if baking pans are centered as much as possible rather than

being placed to tile fl'ont or to tile back (ff tile ()veil,

Pans should not touch each ()tiles" or tile wails ot

tile o\en. _dlow 1- to 1 ½" space between pans as well as fi'om tile back (ff tile o\vn, tile door and

tile sides.

/f_,oss Ileed to ssse g_,() I'acl<% use rack positions

A and C, B and D or A and D and stagger tile

pans so that one is not direcfl} above the other

Bahing pans/sheets

Preheating

The typeo/

margarine will q[/ ct bahing

pe /bvma nce!

Use tile proper baldng pan. Tile t}])e of finish on

tile pan detel_nines tile amount of browning that will occur.

*Dark, rough or dull pans absorb heat resulting ill a brownes; csJsper cHsst. Use this bpe fiw pies.

_Mlow tile oven to preheat befi/re placing fi)od in

tile oven. Pieheating is necessm'_ fi)* good results

xdlen baldng cakes, cooldes, pastr} and breads.

Most recipes flw baking have been de\ eloped using high-fi_t products such as butter or

margarine (80% fia). If you decrease tile fst, tile redpe may not gi_e tile same results as with a highe>tht product,

Redpe fiulure call result if cakes, pies, pastries, cooldes or candies are made with low-tht spreads.

Tile lower tile fi_t content of a spiead product,

tile more noticeable these differences become.

*Shin), bright and smooth pans reflect heat, resulting in a lightei; more delicate browning.

Cakes and cooldes require this type of pan

or sheet,

*(;lass baking dishes also absorb heat. _qlen bakin-,,_ ill ,glass baking, dishes, tile temperature ma} need to be reduced b} 2: ]_.

7b p*elu,al, set ttw ove_ at the (orra:t I_m/wmtlm,. Tim Iq_I_HE,4T l{@l wig tu*'_ o_z and I O0°F wig a/q)eav h_ tlu, display. (The I_s@_>mt,m,disJ)lay will

IO0°E)	The _>nvectb_l filn wig also tu*vz oz_ duz'it_A,"
p*eheatb_g: The cozmol wig b(@ w/wn the ov_q_is
preheated--this		wig take a/)[)roximaMy	l 0 to l 5
minutes. The I>l'd'iHl{,4T l_gflt wig tmvz q[/ and
thv di@l( O' wig show thv set tem/,_,mllu'<
I47_e_ the PI_d'2HI'2ATl{@t goes (?/,_fi*o& should				be
placed	i_ the ovo_.
Federal standards require products labeled
"margmine"		to contain at least 80%	fi_t by	weight.

I.ow-fi_t spIeads, on tile other hand, contain less fi_t and more watel: Tile high moisture content of these spreads affect tile texture and flavor ot baked goods. For best results with your old

fhvofite recipes, use margarine, butter or stick

spreads containing at least 70% vegetable oil

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