Baking Tips - GE Monogram ZET1P Manual Del Propietário

Baking Tips
Wall Over_
Ovenairflow
An internal cooling fan operates during all oven
modes. The warm ah fiom inside the oven will be
exhausted out through vents locamd between the
door and control panel.
Do not allow this air flow to be obst_x_cted by
draping kitchen towels over the flont of the oven in
undercounter applications.
c
Aluminum
foil
Baking
pans/sheets
Never entirely cover a tack wifll aluminum foil. This
will disturb the heat circulaOon and result in poor
baking. A smaller sheet of foil may be used to catch
a spillover by placing it on a lower tack several
inches below the food.
NOTE: For general baking, only one or two racks
will be used. Three racks will be used only when
mulO-mck baking. Remove the third rack flom the
oven when it is not is use.
Aluminumfoil to
'" catchspillovers
E
D
c
B
A
F
For even cooking and proper browning, there
must be enough room for air circulation in the
oven. Baking results will be beuer if baking pans
are cenmred as much as possible rather than
being placed to the flont or to the back of
the (wen.
Pans should not touch each oilier or file walls of
the oven. Allow 1- to 1½" space between pans as
well as flom the back of the oven, the door and
the sides.
If you need to use l_,voracks, use rack positions
A and C, B and D or A and D and stagger the
pans so that one is not directly above the other
Use the proper baking pan. The b, pe of finish on
the pan detemfines the amount of browning that
will occur
* Dark, rough or dull pans absorb heat resulting in
a browneL crisper crust. Use this type for pies.
* Shiny, bright and smoofll pans reflect beat,
resul0ng in a lightet; more delicam browning.
Cakes and cookies require this type of pan
or sheet.
* (;lass baking dishes also absorb beat. X_,qlen
baking in glass baking dishes, the temperature
may need to be reduced by 25°E
Preheating
Allow the oven to preheat before placing food in
the oven. PrebeaOng is necessai T for good results
when baking cakes, cookies, pasu T and breads.
7b p_eheat, set the c_en at the eonect t(_mpoat'me. 77_e
PREHJ£AT l@s_twill t'um on and 100°f "will appear in
the displ<o'. (The #mperatme disJd< O, will start to change
cmee Ne c_e_ t(_mperatme _eaches 100°E) 77e eonvedion
.tim will also turn on dming'p_eheating: 77ze eonhvl
wig l)e_ when the c,_e_ is p_ehea#ctlthis wi# t(&e
app_r_ximatd_, 10 to 15 minutes. 77e PP&2Hb2AT{_7_twill
turn off and the dis]dq_' will sh(_v the set #mpe_rlt'me.
When the PREHbTAT l_go:'t.t,goes @ Jbo& should be
placed in the overt.
The typeof
margarine
will affect
baking
pe orma nce!
10
Most recipes for baking have been developed
using high-fat products such as burrer or
margarine (80% fat). If you decrease the fat,
the recipe m W not give the same results as
with a lfiglle>fht product.
Recipe failure can result if cakes, pies, p_Lstfies,
cooldes 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 odler band, contain less
fat and more wam_: The high moisture content
of these spreads affect the texture and flavor of
baked goods. For best results with yore old
fhvorim recipes, use mmgarine, butter or sock
spreads containing at least 70% vegetable oil.