GE Self-Cleaning Electric Range, Use And Care & Installation Manual

13

BAKING

Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.

Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. 

If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the
correct position before you turn the oven on.

1. Turn the Oven Temperature knob to the

temperature you desire.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary. 

3. Turn the Oven Temperature knob to OFF and 

then remove the foods.

Oven Shelves

Arrange the oven
shelf or shelves in 
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired. 
As a general rule,
place most foods in 
the middle of the oven, on either shelf position B or
C. See the chart for suggested shelf positions. B will
be used more than C.

Type of Food

Shelf Position

Angel food cake

A

Biscuits or muffins

B or C

Cookies or cupcakes

B or C

Brownies

B or C

Layer cakes

B or C

Bundt or pound cakes

A or B

Pies or pie shells

B or C

Frozen pies

A (on cookie sheet)

Casseroles

B or C

Roasting

A or B

D

C

B

A

Preheating

Baking Pans

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven. 
To preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten
preheat time.

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent 
heat from escaping.

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

• Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

• Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to
be reduced by 25°F. 

(continued next page)

Using Y

our Oven

Baking