GE JGBP24GEJ - Page 13

HowtosetM.)urRange
fixBaking
L Positiontheshelfor shelvesin
Iheoven.
2. Closeovendoor.TurnOVEN
SETknobtoBAKEorTIMEBAKE
andOVENTEMFknobtodesired
ternpemture.Preheatovenforat
least15minutesifpreheatingis
necessary.
3. Placefoodinovenoncenter
ofshelf.Allowatleast2 inches
betweenedgeofbakewareandoven
walloradjacentcookware.
Ifcookingontwoshelvesatthe
sametime,placeshelvesabout4
inchesapartandstaggerfoodon
them.
4. Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.Switchoff
heatandremovefood.
Preheating
Preheatingisveryimportantwhen
usingtemperaturesbelow225°F.
andwhenbakingfoodssuchas
biscuits,cookies,cakesandother
pastries.
Preheatingisnotnecessarywhen
roastingorforlong-timecookingof
wholemeals.
shelfPositiom
Mostbakingisdoneonthesecond
shelfposition(B)fromthebottom.
Whenbakingthreeor fouritems,
usetwoshelvespositionedonthe
secondandfourthsetsofsupports
(B&D)frombottomofoven.
Bakeangelfoodcakesonfirstshelf
position(A)frombottomofoven.
Batiw ‘13ps
~Followatestedrecipeand
measuretheingredientscarefully.
Ifyouareusingapackagemix,
followlabeldirections.
~Ifmoistureisnoticeableonthe
frontoftheovenorontheblackglass
doorwhenfirstturningontheoven,
leavetheovendoorajarforafew
minutesoruntiltheoveniswarm.
@Donotopentheovendoorduring
abakingoperation-h~dtwillbelost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-only3or4
inches—andcloseitasquicklyas
possible.
~DOnotdisturbtheheatcirculation
intheovenwiththeuseofaluminum
foil.Iffoilisused,placeasmall
sheetofit,about10by12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
Comon BakingProbkxns
andPossibleSolutions
Pm
Burningaroundedges
~oventoofill; avoidovercrowding.
@Edgesofcrusttoothin.
oIncorrectbakingtemperature.
Bottomcrustsoggyandunbaked
@A11owcrustand/orfillingtocool
sufficientlybeforefillingpieshell.
@Fillingmaybetoothinorjuicy.
~Fillingallowedtostandinpieshell
beforebaking.(Fillpieshellsand
bakeimmediately.)
~Ingredientsandpropermeasuring
affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust.“Patching”
apiecrustcouldcausesoaking.
Piefillingrunsover
~Topandbottomcrustnotwell
sealedtogether.
~Edgesofpiecrustnotbuiltup
highenough.
@Toomuchfilling.
@Checksizeofpieplate.
Pastryistough;crustnot.flaky
@Toomuchhandling.
aFattoosoftorcutintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
CAKES
Cakeris~shighercmmmside
*Batters~readuneverdy
inpan.
~Ovenshe]vesnot]eve~.
*Usingwarpedpans.
*Incorrectpansize.
Cakescrackingontop
@Oventemperaturetoohigh.
~Battertoothick,followrecipe
orexactpackagedirections.
*check for
pro~r shelfposition.
echeckpansizecalledforinrecipe.
@Impropermixingofcake.
CakefaHs
@
TOO muchshortening,sugaror
liquid.
eCheckleaveningagent,baking
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
~Cakenotbakedlongenoughor
atincorrecttemperature.
s Ifaddingoilto
acakemix,make
certaintheoilisthetypeand
amountspecified.
Crustishard
~Checktemperature.
oCheckshelfposition.
Cakehassoggylayerorstreaks
atbottom
● Underminingingredients.
eShorteningtoosoftforproper
creaming.
eToomuchliquid.
COOKI13!!3& BIscmm
Doughycenter;heavycruston
surface
@Checktemperature.
oCheckshelfposition.
e FOl~OW bakinginstructions
carefullyasgiveninreliablerecipe
oronconveniencefoodpackage.
*Flatcookiesheetswillgivemore
evenbakingresults.Don’tovercrowd
foodsonabakingsheet.
oConveniencefoodsusedbeyond
theirexpirationdate.
Browningmorenoticeableon
oneside
@Ovendoornotclosedproperiy,
checkgasketseal.
~Checkshelfposition.
Esi?l#
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