GE JGRP20WEJW Use and Care Manual - Page 12

Safety Instructions Using the baking feature. Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven's performance. If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It lists easy Do It Yourself instructions on how to adjust the thermostat. How to Set Your Oven for Baking/Roasting To avoid possible burns, place the racks in the correct position before you turn the oven on. Touch the BAKE pad. Touch the + or - pad to set the oven temperature. Touch the START pad. When the oven starts to heat, the changing temperature will be in the display. (The display starts changing once the temperature reaches 100°F.) To change the oven temperature during the Bake cycle, touch the BAKE pad and set the new temperature. Touch the CLEAR/OFF pad when the baking is finished. NOTE: A cooling fan may automatically turn on and off to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off. Oven Racks Arrange the oven rack or racks in the desired locations while the oven is cool. The correct rack position depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the oven, on either rack position B or C. See the chart for suggested rack positions. Type of Food Rack Position Angel food cake A Frozen pies (on cookie sheet) A Bundt or pound cakes A or B Roasting A or B Biscuits, muffins, brownies, cookies, B or C cupcakes, layer cakes, pies, pie shells Casseroles B or C Operating Instructions Troubleshooting Tips Preheating Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct temperature-selecting a higher temperature does not shorten preheat time. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping. Aluminum Foil Do not use aluminum foil on the bottom of the oven. 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 a spillover by placing it on a lower rack several inches below the food. Baking Pans Pan Placement Use the proper baking pan. The type of finish For even cooking and proper browning, there on the pan determines the amount of browning must be enough room for air circulation in the that will occur. oven. Baking results will be better if baking pans ■ 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. ■ Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F. ■ If you are using dark nonstick pans, you 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-inch space between pans as well as from the back of the oven, the door and the sides. If you need to use two racks, stagger the pans so one is not directly above the other. 12 may find that you need to reduce the oven temperature 25°F to prevent overbrowning. Consumer Support