GE 49-80591-2 - Manual (Page 13)

To avoid possible burns, place the racks in the desired position before you turn on the oven.
How to Set the Oven for Baking
Touch the Bake pad.
Touch the + or – pads until the desired
temperature is displayed.
Touch the Start/On pad. The oven will
start automatically. The display will show
PrE while preheating. When the oven
reaches the selected temperature, the
oven control will beep several times and
the display will show the oven
temperature.
To change the oven temperature during BAKE
cycle, touch the Bake pad and then the + or –
pads to get the new temperature.
Check food for doneness at minimum
time on recipe. Cook longer if necessary.
Touch the Clear/Off pad when baking is
finished and then remove the food from
the oven.
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
Preheating is necessary for good results when
baking cakes, cookies, pastries and breads.
The display will show “PrE” while preheating.
When the oven reaches the selected
temperature, the oven control will beep and the
display will show the oven temperature.
If baking four cake layers at the same time,
place two layers on rack C and two layers on
rack E. Stagger pans on the rack so one
is not directly above the other.
Baking results will be better if the food is
centered in the oven as much as possible.
Angel Food cake is the exception and should
be placed on the bottom oven rack (position A).
Follow package direction on prepackaged and
frozen foods for pan placement. Pans should
not touch each other or the walls of the oven.
If you need to use two racks, stagger the pans
so one is not directly above the other. Leave
approximately 1 1 ⁄
2
between pans and from
the front, back and sides of oven wall.
Using the oven.
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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 affects 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.
Do not place foods or baking stone
directly on the oven floor.
Aluminum Foil
Do not use aluminum foil to line oven
bottoms. The foil will trapheat below, and
upset the performance of the oven. Foil
can melt and permanently damage the
oven bottom. Damage from improper use
of aluminum foil is not covered by the
product warranty.
Foil may be used to catch spills by placing
a sheet on a lower rack, several inches
below the food. do not use more foil than
necessar, and never entirely cover an oven
rack with aluminum foil. Keep foil at least 1
1/2” from the oven walls to prevent poor
heat circulation.