GE PT960DPBB Owners Manual - Page 7

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support Baking and roasting. GEAppliances.com BAKE UPPER OVEN OR LOWER OVEN On double oven models only. 1 2 3 4 5 6 7 8 9 0 ENTER START 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. How to Set the Oven for Baking or Roasting Touch BAKE. Type of Food Rack Position For double oven models only, touch UPPER OVEN or LOWER OVEN to select the desired oven. Touch the numbers to set the desired temperature. Touch ENTER. Touch START. Frozen pies (on cookie sheet) Angel food cake Bundt or pound cakes Biscuits, muffins, brownies, cookies, cupcakes, layer cakes, pies C or D A B or C C or D 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. Casseroles C or D If baking four cake layers at the same time, place two layers on rack B and two layers on rack D. Stagger pans on the rack so one is not directly above the other. For double oven models only, to set the second oven, select PRESS TO MAKE LOWER OVEN SELECTIONS or PRESS TO MAKE UPPER OVEN SELECTIONS as needed and follow the above steps. The set temperature may be changed by touching CHANGE TIME-TEMP. The settings may be cancelled by touching CANCEL. The timer can be set by touching SET KITCHEN TIMER. See the Kitchen Timer section. Check food for doneness at minimum time on recipe. Cook longer if necessary. Touch CANCEL when cooking is complete. The Type of Margarine Will Affect Baking Performance! Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher-fat product. Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat content of a spread product, the more noticeable these differences become. Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low-fat spreads, on the other hand, contain less fat and more water. The high-moisture content of these spreads affect the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil. 7