GE PT920 Manual Del Propietário página 9

Bakingand masting. CEAp liance com
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Ondouble oven models on!y:
bJL UU
[
START
J
NOTE: A cooling fan may
automatically turn on and off to
cool internal parts. This is normal,
and the fan may continue to run
even after the oven is turned off
How to Set the Oven for Baking or Roasting
Touch BAKE.
[] For double oven models only, touch
UPPER OVEN or LOWER OVEN to
select the desired oven.
Touch the numbers to set the
desired temperature.
Touch ENTER.
[_ Touch START.
The convection
tim will mrn on during
preheating. The control will signal when
the oven is preheated--this will rake
approximamly 10 minums. Tile screen
will show the set temperature.
When the control signals, foods shoukt
be placed in tile oven.
For double oven models only, to set
tile second
oven, select PRESS TO MAKE
LOWER OVEN SELECTIONS or PRESS TO
MAKE UPPEROVEN SELECTIONSas
needed and follow the above steps.
The set temperature may be changed by
touching
CHANGE
TIME-TEMP
The settings may be cancelled
by
touching CANCEL.
The timer can be set by touching
SET KITCHEN TIMER. See tile Kitchen timer
section.
Type of Food Rack Position
Frozen p ies Cor D
(oncookiesheet)
Angelfoodcake A
Bundtor poundcakes Bor C
Biscuits, m uffins, Cor U
brownies, c ookies,
cupcakes, layer
cakes, p ies
Casseroles Cor D
If baldng fbur cake layers at file same
diD.e, place two layets on rack B and two
laye_ on rock E. Stagger pans on tlle
rock so one is not directly above the
other.
%
Check food for doneness at
minimum time on recipe. Cool<
longer if necessa_ T.
[77 Touch CANCEL when cool<inK is
complete.
The Typeof Margarine Wil! Affect Baking Performance!
Most recipes for baking have been developed using high-fat products such as butter or marqarine (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 ff 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% flit by weight. Low-flit spreads, on die
other band, contain less fitt and more wamr The high-moisture conmnt of these spreads affe.ct the mxmre and flavor
of baked goods. For best results with your oM fi_vorim recipes, use margarine, butmr or stick spreads containing at least
70% vegetable oil.
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