Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature. Preheating is necessary for
good results when baking cakes, cookies,
pastry and breads.
For ovens without a preheat indicator light or tone,
preheat 10 minutes.
On some models, 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.
Baking results will be better if baking pans
are centered in the oven as much as
possible. Pans should not touch each other
or the walls of the oven. If you need to use
two shelves, stagger the pans so one is not
directly above the other, and leave
approximately 1
1
⁄
2
″
from the front of the
pan to the front of the shelf.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in the
Broiling Guide.
If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Use
LO Broil
to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Touch the
BROIL HI/LO
pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO
pad again.
Touch the
START/ON
pad.
When broiling is finished, touch the
CLEAR/OFF
pad.
Operating
Instructions
Care and Cleaning
Installation
Instructions
Tr
oubleshooting T
ips
Safety Instructions
Consumer Support
Never cover the oven bottom with
aluminum foil.
You can use aluminum foil to line the
broiler pan and broiler grid. However,
you must mold the foil tightly to the
grid and cut slits in it just like the grid.
Aluminum foil may also be used to catch
a spillover. To do so, place a small sheet of
foil on a lower shelf several inches below
the food.
Never entirely cover a shelf with aluminum
foil. This will disturb the heat circulation
and result in poor baking.
Leave the door open to the broil stop
position. The door stays open by itself,
yet the proper temperature is
maintained in the oven.
Preheating and Pan Placement
Type of Margarine Will Affect Baking Performance!
Aluminum Foil
How to Set the Oven for Broiling
(on models without an oven temperature knob)
ge.com
Cut slits in the foil just like the grid.
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.
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