GE JGSP20 R Manuale Utente Scaricare il pdf (Pagina 18)

BAKING

(continued)

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven

shelf or shelves in

the desired

locations while

the

oven is cool.

The correct shelf

position depends

the

kind

food and the

browning desired.

.4s a general rule,

place most foods in the middle of the oven, on either

the second or third shelf from the bottom. See the

chart for suggested shelf positions.

Type of Food

Shelf Position

Angel food cake

Biscuits or muffins B or C

Cookies or cupcakes

B or C

Brownies

B or C

Layer cakes B or C

Bundt or pound cakes

A or B

Pies or pie shells B or C

Frozen pies

A(oncookie sheet)

Casseroles

B or C

Roasting A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat

Preheating is necessary for good results when baking

means bringing

the

oven Up to the specified

cakes, cookies, pastry and breads. For most casseroles

temperature before putting in the food. To preheat, set

and roasts, preheating is not necessary. For ovens

the oven at the correct temperature—selecting a

without a preheat indicator light or tone, preheat 10

higher temperature does not shorten preheat time.

minutes. After the oven is preheated place the food

in the oven as 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.

● Tin and stainless steel may not heat evenly.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F.

and use the recommended cooking time in

the recipe. This is not necessary when baking pies

or casseroles.

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 1

k 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.

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 35 36

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GE JGSP20 R Manuale Utente Pagina 18

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