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ge.com
Theovenhas4shelfpositions.
Oven Shelf Positions
The oven has tour shelf supports--
A (bottom), B, C and O (top).
Shelf positions fin" cooking are suggested
in the Using your oven for baking and
Using your oven for roasting sections.
Oven Vents
• Tile oven is vented through •
duct openings at tile fl'ont of tile
backsplash.
• Do not block tile opening when •
cooking in tile oven--it is important
that the flow of hot air fl'om the oven
and fl'esh air to tile oven burner be
tminterrul)ted.
• The vent openings and nearby SUlqfilces
may become hot during baking and
broiling. Do not touch them.
• Do not leave plastic items on the
cooktoi_--they may melt if left too
close to the vent.
Handles of pots and pans on the
cooktop may becom e hot if left too
close to tile vent.
Metal items will become \'eta' hot if
tile}' are left on tile cooktop and could
C_l rise b/IYnS.
Do not leave }lIIV itelllS on tile cooktop.
Tile hot air from tile vent may ignite
flammable items and will increase
pressure in closed containers, which
Ill,IV (;itlse theI// to btli'St.
Thetype ofmargarine will affect bakingperformance!
Mostrecipesforbakinghavebeendeveloped
usinghighfatproductssuchasbutteror
margarine(80%fat).If youdecreasethefat,the
recipemaynotgivethesameresu/tsaswitha
higherfatproduc_
Redpe tililure can result if cakes, pies,
pastries, cookies or candies are made
with low lilt spreads, The lower the lilt
content of a spread product, tile more
noticeable these differences become.
Federal standards require products
labeled "margarine" to contain at least
80% tilt by weight. I,ow lilt spreads, on
the other hand, contain less lilt and more
water: The high moisture content of
these spreads affects tile texture and
flavor of baked goods. For best results
with vour old tm'orite redpes, rise
margarine, glitter or stick spreads
containing at least 70% vegetable oil.
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