Baking Tips - GE ZET1R Manual Del Propietário

Baking Tips
[['(lii Ovet_
Oven airflow
An inlernal cooling thn operates duling all oven
lnodes. The wann air from inside the oven will be
exhausted out lhrough venb, located betw(en tile
door and control panel.
Do nol allow 1his air t]ox_ Io/)e (}bsnal(ted by
draping kitchen Iowels over th< fiont of lh{ o_,(:ll ill
11 lid( F( Olllltel applicatiollS.
Nmer entirely cov(r a rack with aluminum toil. This
will disturb tile heat circulation and re_,uh in poor
baking. A smaller sheet offMl ma 3 b( used to catch
a spillover bx placing it on a lower Fdck sevend
inches below the fbod.
NOTE: For g( nen,l baking, onh one or two rocks
will be used. Three racks will b( used only when
nmltiqa(k linking. P,cmca,e the fllird rack hom file
(Well whell
it is
llO[ in llSe.
catch spill0vers
For even cooking and proper browning, there
llltlst be enough room tot air drculation in lhe
oven. Baking resuhs will be better if'baking pans
are centered as nmch as po_,_ible rather than
being [)laced to lhe flxmt or to lhe back ot
lhe oven.
Palls should not touch (ach other or the walls ot
tile oven. Allow l- 1o 1½" space between lXmS as
well as tiom the back of' the oven, the door and
the sides.
If }'Oil lleed 1o rise two l_lcks, rise l-_l(k
posilions
A and C, B and D or A and 1) and stagger the
pans so that on_ is not dire(fly al)ox( Ill{! othm:
ks€ tl'l( prop( r baking pan. The type ol finish on
the pan
d( teYlllilleS the alllOllll[ Of' I)l-Owllillg Ih_lt
win o((Hl;
• Dark, rough or dull pmls absorb heat resulting ill
a brox_nel; crisper crest. Lse this b'l x fi'_rpies.
• Shin}; bright and ,,mooth pans reflect heat,
re',uhing in a liglm _; more delicate browning.
Cakes and cooki(s r(quire this tTpe ot pan
or sheet.
• Glass baking dishes also absorb h(s.L _Nhell
baking ill glass baking dishes, the teml)erature
may ne(d to be lxchl¢id by 25°F.
Pre, heating"
dMI(}'W111( OV(II tO pr¢ h(at I)(fLre placing fbod in
the oven. Prehealing is n(cessal T R)r good Festlhs
_&hell baking cakes, cookies, pasll T and br( ads.
To ]m'keal, +e!the or<'. at lhe .. le+t ¢em/J++zlO_*l'. Tke
!_I8;tlE+IT lght will lurll 0_/a_ld IO0°F +l#lla]_]wa, _ b+
the di@k(_'. U'ke tem[wratun dh/d(9' will sta*l Io ika*Ig_,
ira., the ov*'n let@emlu*_' _,alhes tOO°E) Tke I>_*vl'clbn
/atZ alg[ alSO tlg*'t_ 01_ dlz)'Jllg'[tl?,]l#al}tl<i gilg (onl*o[
wgl b_'ff)wtlet* the ov('t* i_p_vh_'alM lab will take
a/)/)_oximal@ t0 Io t 5 minulg_s. Ttw I_!{I:ttEAT blg]l*
wgl lurn off (rod lke dA/day will show the set lem[_emtml,.
• ) ) , , • • j
117_e_* I t. 17{l:111:,[ 1 hg]_lg_ s off, filods sh,/uh/be
p/al ed in tit; I*v_ t*.
The typed
llza _'_(I, IJ _?g¢
will affi+ct
baking
per fi.ma nce!
Most recipes tot baking have been developed
using higMbt products such as buuer or
lnar_arine (80% tilt). If you decrease th( ti_t,
the recipe may not giw: the same results as
with a highe_:t._t product.
Recipe [hilure can resuh if:cakes, pi(s, pastries,
cookies or candies are mad( with low4,1t spreads.
The lower the fat conlent ota spread product,
tile more noticeable these diflbrell(es become.
Fed(ral standards require producl_, labeled
"margmine" t_ contain al least 80% fht by weighl.
Low-tat spreads, oil the other hand, contain less
tht and more watel: The high moisture
content
ot these spreads affect the texture and flavor
of baked goods. For best resuhs with your old
fhvorite recipes, use malgarine, huller or stick
spreads (onmining at least 70% vegetable oil.