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 a broiler grid
in a 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
Car
e
and
Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Safety
Instructions
Consumer
S
uppor
t
Do not use aluminum foil on the bottom of
the oven.
Never entirely cover a shelf with aluminum
foil. This will disturb the heat circulation and
result in poor baking.
A smaller sheet of foil may be used to
catch a spillover by placing it on a lower
shelf several inches below the food.
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
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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