GE JAS02M, Use And Care & Installation Manual

How to Set Your Range
for Baking

1. Position the shelf or shelves in

the oven. If cooking on two shelves

at the same time, stagger the pans
for best heat circulation.

2. Close oven door. Turn OVEN

TEMP knob to desired temperature.
Preheat oven for at least 10 minutes
if preheating is necessary.

3. Place food in oven on center
of shelf. Allow at least 2 inches
between edge of bakeware and oven
wall or adjacent cookware.

4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Turn OVEN
TEMP knob to OFF and remove

food.

Preheating

Preheating the oven takes about

10-15 minutes. Preheat the oven

only when necessary. Most foods

will cook satisfactorily without
preheating. If you find preheating
is necessary, keep an eye on the
indicator light and put food in the
oven promptly after light goes out.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

When baking three or four items,
use two shelves positioned on the

second and fourth sets of supports
(B& D) from bottom of oven.

Bake angel food cakes on first shelf
position (A) from bottom of oven.

Baking Tips

● 

Follow a tested recipe and

measure the ingredients carefully.
If you are using a package mix,
follow label directions.

● 

Do not open the oven door during

a baking operation—heat will be lost
and the baking time might need to
be extended. This could cause poor
baking results. If you must open the
door, open it partially-only 3 or 4

inches—and close it as quickly as

possible.

Common Baking Problems
and Possible Solutions

PIES

Burning around edges

● 

Edges of crust too thin.

 Incorrect baking temperature.

Bottom crust soggy and unbaked

● 

Allow crust and/or filling to cool

sufficiently before filling pie shell.

● 

Filling maybe too thin or juicy.

● 

Filling allowed to stand in pie shell

before baking. (Fill pie shells and
bake immediately.)

● 

Ingredients and proper measuring

affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a piecrust could cause soaking.

Pie filling runs over

● 

Top and bottom crust not well

sealed together.

● 

 of pie crust not built 

high enough.

 Too much filling.

● 

Check size of pie plate.

Pastry is tough; crust not flaky

● 

Too much handling.

● 

Fat too soft or cut in too fine.

Roll dough lightly and handle as
little as possible.

CAKES
Cake 

rises higher on one side

● 

 spread unevenly in pan.

● 

Oven shelves not level.

● 

Using warped pans.

Cakes cracking on top

● 

 temperature too high.

● 

Batter too thick, follow recipe

or exact package directions.

● 

Check for proper shelf position.

● 

Check pan size called for in recipe.

● 

Improper mixing of cake.

Cake falls

. Too much shortening, sugar or
liquid.

● 

Check leavening agent, baking

powder or baking soda to assure
freshness. Make a habit to note
expiration dates of packaged
ingredients.

● 

 not baked long enough or

baked at incorrect temperature.

● 

If adding oil to a cake mix, make

certain the oil is the type and

amount specified.

Crust is hard

● 

Check temperature.

● 

Check shelf position.

Cake has soggy layer or streaks at
bottom

● 

Undermining ingredients.

● 

Shortening too soft for proper

creaming.

● 

Too much liquid.

COOKIES & 
Doughy center; heavy crust on
surface

● 

Check temperature.

● 

Check shelf position.

● 

 baking instructions

carefully as given in reliable recipe
or on convenience food package.

● 

Flat cookie sheets will give more

even baking results. Don’t overcrowd

foods on a baking sheet.

● 

 foods used beyond

their expiration date.

Browning more noticeable on
one side

● 

Oven door not closed properly,

check gasket seal.

● 

Check shelf position.

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