GE PT960DPBB Owners Manual - Page 6

Using the oven., CAUTION, Safety Instructions, Care and Cleaning, Troubleshooting Tips

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions 250 Using the oven. To avoid possible burns, place the racks in the desired position before you turn the oven on. Before you begin... The racks are designed so that when placed correctly in the oven on the supports, they will stop before coming completely out, and will not tilt. When placing and removing cookware, pull the rack out to the bump on the rack support. To remove a rack, pull it toward you, tilt the front end up and pull it out. To replace, place the end of the rack (stop-locks) on the support, tilt up the front and push the rack in. NOTE: The oven has 7 rack positions. CAUTION: Never place cooking utensils or any other items on the oven floor. There is a heating element beneath the oven floor. Placing items on the oven floor may cause the oven to overheat, resulting in damage to the oven and risk of damage or fire to cabinets. 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. 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 11⁄2″ space between pans as well as between pans and oven walls. Baking Pan/Sheets Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur. • Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan or sheet. • Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies. • Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F. 6 200 500 O WARM 450 400 300 350 CLSEEALNF BROIL BAKE OFF PROOF CBOAKNEV. CROONAVS.T CBORNOVIL. Preheating Allow the oven to preheat before placing food in the oven. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. To preheat, set the oven at the correct temperature. The convection fan will turn on during preheating. The control will signal when the oven is preheated-this will take approximately 10 minutes. The screen will show the set temperature. When the control signals, foods should be placed in the oven. Oven Air Flow An internal cooling fan operates during all oven modes. The warm air from inside the oven will be exhausted out through vents located between the door and control panel. Do not allow this air flow to be obstructed by draping kitchen towels over the front of the oven in undercounter applications.

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6
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Using the oven.
To avoid possible burns, place the racks in the desired position before you turn the oven on.
Before you begin…
The racks are designed so that when placed
correctly in the oven on the supports, they
will stop before coming completely out, and
will not tilt.
When placing and removing cookware,
pull the rack out to the bump on the rack
support.
To remove a rack,
pull it toward you, tilt the
front end up and pull it out.
To replace,
place the end of the rack
(stop-locks) on the support, tilt up the
front and push the rack in.
NOTE:
The oven has 7 rack positions.
CAUTION:
Never place cooking
utensils or any other items on the oven floor. There is a
heating element beneath the oven floor. Placing items
on the oven floor may cause the oven to overheat,
resulting in damage to the oven and risk of damage or
fire to cabinets.
Aluminum Foil
Pan Placement
Baking Pan/Sheets
Preheating
Oven Air Flow
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.
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
1
±
2
″
space between
pans as well as between pans and oven walls.
Use the proper baking pan. The type of
finish on the pan determines the amount
of browning that will occur.
• Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more delicate
browning. Cakes and cookies require this
type of pan or sheet.
• Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust.
Use this type for pies.
• Glass baking dishes also absorb heat.
When baking in glass baking dishes, the
temperature may need to be reduced
by 25°F.
Allow the oven to preheat before placing food
in the oven. Preheating is necessary for good
results when baking cakes, cookies, pastry and
breads.
To preheat, set the oven at the correct temperature.
The convection fan will turn on during preheating. The
control will signal when the oven is preheated—this
will take approximately 10 minutes. The screen will
show the set temperature.
When the control signals, foods should be placed in
the oven.
An internal cooling fan operates during all
oven modes. The warm air from inside the
oven will be exhausted out through vents
located between the door and control panel.
Do not allow this air flow to be obstructed by
draping kitchen
towels over the front of the
oven in
undercounter applications.