Loading ...
Loading ...
Loading ...
Using the oven. GEAppliances.com
To avoid possible burns, place the racks in the desired position before you turn on the oven.
Do not placefoods or bakingstone
directlyon the oven floor.
Preheating and Pan Placement
Preheatthe ovenif the recipecallsfor it.
Preheatingisnecessaryfor goodresultswhen
bakingcakes,cookies,pastriesand breads.
Thedisplaywillshow"PrE"whilepreheating.
Whentheovenreachestheselectedtemperature,
theovencontrolwillbeepandthedisplaywill
showtheoventemperature.
If bakingfour cakelayersat the
sametime,placetwo layerson
rackC andtwo layerson rackE
Staggerpansonthe rackso one
is notdirectlyabovethe other.
Bakingresultswill bebetterif thefood is
centeredinthe ovenasmuchaspossible.
AngelFoodcake isthe exceptionand should
beplacedonthe bottomovenreck(positionA).
Followpackagedirectionon prepackagedand
frozenfoodsfor panplacement.Pansshould
not touch eachotherorthe wallsof theoven.
Ifyou needto usetwo racks,staggerthe pans
so oneis notdirectlyabovethe other.Leave
approximately1W'betweenpansand from
the front,backand sidesof ovenwall.
How to Set the Oven for Baking
[71 Touchthe Bake pad.
[_ Touchthe + or - padsuntilthedesired
temperatureisdisplayed.
_l Touchthe Start/On pad.
Theovenwill startautomatically.Thedisplay
will showPrEwhilepreheating.Whenthe oven
reachesthe selectedtemperature,the oven
controlwillbeepseveraltimesand the display
will showthe oventemperature.
Tochangethe oventemperatureduringBAKE
cycle,touch the Bake pad and then the + or-
padsto get thenewtemperature.
[_l Checkfoodfor donenessat minimumtime
onrecipe.Cooklongerif necessary.
15] Touchthe Clear/Off pad whenbakingis
finishedandthen removethe foodfrom
theoven.
Aluminum Foil
Donotusealuminumfoilon thebottomoftheoven.
Neverentirelycovera rack with aluminumfoil.
Thiswill disturbthe heatcirculationand result
inpoorbaking.
Asmallersheetof foil maybeusedto catch
a spilloverby placingiton a lowerrackseveral
inchesbelowthefood.
The type of margarine will affect baking performance!
Most recipes for baking have been developedusing high-fat products such as butter or margarine (80% fat).If you decrease
the fat, the recipemabl not give the same resultsas with a higher-fat product.
Recipefailure can result if cakes,pies, pastries, cookies or candies are made with low-fat spreads. Thelower the fat content of
a spread product, the more noticeable these differences become.
Federalstandards requireproducts labeled"margarine"to containat least80%fat bg weight. Low-fatspreads,on the other hand,
contain lessfat and more water.Thehigh moisturecontent of thesespreadsaffects the texture and flavor of baked goods.For !3
best resultswith gearold favorite recipes,usemargarine,butter or stick spreads containing at least 70% vegetable oil.
Loading ...
Loading ...
Loading ...