GE Monogram ZDP304NPSS, Owner'S Manual

Page: 17 / 128

17
Baking Tips
Professional Dual Fuel Range
Pan
placement
For even cooking and proper browning, there must
be enough room for air circulation in the oven.
Baking results will be better if baking pans are
centered as much as possible rather than being
placed to the front or to the back of the oven.
Preheating Allow the oven to preheat before placing food in the
oven. Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
Aluminum
foil Never fully cover a rack with aluminum foil. This will
disturb the heat circulation and result in poor baking.
A smaller sheet of foil or sheet tray may be used
to catch a spillover by placing it on a lower rack several
inches below the food.
Do not use aluminum foil to line oven bottom.
Foil may trap heat from the bottom heating
element, resulting in a risk of electrical shock,
fire or product damage.
Rear oven
vents An internal cooling fan operates during all oven modes.
The warm air from the oven is exhausted through vents
located at the rear of the cooktop.
Do not allow the airflow from the rear vents to be
obstructed by cookware or towels.
Baking
pans/sheets Use the proper baking pan. The type of finish on the
pan effects 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
or sheet.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
Aluminum foil to
catch spillovers
Do not block
rear vents