Cooking Modes; Cookware Guidelines; Aluminum Foil And Oven Liners - GE JCGBS66SEKSS Manuel Du Propriétaire

Cooking Modes

Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.
Refer to the Cooking Guide section for recommendations for specific foods. Remember, your new oven may perform
differently than the oven it is replacing. NOTE: Remove unused racks from oven and/or broil drawer for faster
preheat, improved efficiency, and optimal performance.
Bake
The bake mode is for baking and roasting. This mode
uses heat only from the lower burner. When preparing
baked goods such as cakes, cookies and pastries,
always preheat the oven before inserting food. Follow
recipe recommendations for food placement. If no
guidelines are provided, center food in the oven. To use
this mode, press the Bake pad, use the + and - pads to
adjust the temperature, then press Start.
Broiling Modes
Always broil with the oven door and drawer closed.
Monitor food closely while broiling. Use caution when
broiling on the upper rack positions as placing food
closer to the broil burner increases smoking, spattering,
and the possibility of fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a
seared surface and rare interior is desired. Thicker foods
and foods that need to be cooked through should be
broiled on a lower rack position or by using the Broil Lo
mode.

Cookware Guidelines

The material, finish and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper and thicker crust.
If using dark and coated cookware check food earlier
than the minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25ºF (14°C) next time.

Aluminum Foil and Oven Liners

CAUTION
Do not use any type of foil or oven liner to cover the oven bottom. These items can block
airflow or melt, resulting in damage to the product and risk of carbon monoxide poisoning, smoke or fire.
Damage from improper use of these items is not covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
foil than necessary and never entirely cover an oven rack with aluminum foil. Keep foil at least 1-1/2" (3.8 cm) from
oven walls to prevent poor heat circulation.
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Broil Hi
The Broil Hi mode uses intense heat from the upper
burner to sear foods. Use Broil Hi for thinner cuts of
meat and/or foods you prefer less done on the interior.
To use this mode press the Broil pad once and then
press Start. It is not necessary to preheat when using
this mode.
Broil Lo
The Broil Lo mode uses less intense heat from the upper
burner to cook food thoroughly while also browning the
surface. Use Broil Lo for thicker cuts of meat and/or foods
that you would like cooked all the way through. To use
this mode press the Broil pad twice and then press Start.
It is not necessary to preheat when using this mode.
Convection Bake (on some models)
The Convection Bake mode is intended for baking
on multiple racks at the same time. This mode uses
air movement from the convection fan to enhance
cooking evenness. Your oven is equipped with Auto
Recipe Conversion, so it is not necessary to adjust the
temperature when using this mode. To use this mode
press the Conv Bake pad, use the + and - pads to
adjust the temperature, and then press Start. Always
preheat when using this mode.
■ Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
■ Glass and ceramic pans heat slowly but retain heat
well. These types of pans work well for dishes such
as pies and custards.
■ Air insulated pans heat slowly and can reduce bottom
browning.
■ Keep cookware clean to promote even heating.
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