GE 164D2966P079 User Manual

12

Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with the 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.

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

1. Close the oven door. Then turn the Oven

Temperature knob to the desired temperature. 

2. Check the food for doneness at the minimum 

time on the recipe. Cook longer if necessary. 
Turn the Oven Temperature knob to OFF and
remove the food.

For best baking results, follow these suggestions:

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
the shelf position B or C. See the chart for suggested
shelf positions.

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

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting 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.