Baking Guide - GE JHP64G Use And Care Manual

Baking Guide

1.
Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
Food Container
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet
Coffee cake Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins Cast Iron or Glass
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins Shiny Metal Muffin Pans
Popovers Deep Glass or Cast Iron Cups
Quick loaf bread Metal or Glass Loaf Pans
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Plain rolls Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Sweet rolls
Cakes
(without shortening)
Angel food Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Sponge Metal or Ceramic Pan
Cakes
Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruit cakes Metal or Glass Loaf or
Tube Pan
Layer Shiny Metal Pan with
satin-finish bottom
Layer, chocolate Shiny Metal Pan with
satin-finish bottom
Loaf
Cookies
Brownies Metal or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass or Metal Pan
Custard Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, Rice Glass Custard Cups or
and Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust Glass or Satin-tinish Metal
Two crust Glass or Satin-finish Metal
Pastry shell Glass or Satin-finish Metal
Baked potatoes Set on Oven Shelf
Scalloped dishes Glass or Metal Pan
Glass
Souffles
2.
Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat 25"F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
Shelf
Temperature
B, C
400"-475"
B, A 350°-4000
B 400°-4500
B
A, B 400°-4250
B
B 350°-3750
A, B
375°-4250
A, B 375°-4250
B, A 350°-3750
A 325°-3750
B 375"-400°
A
325°-3500
A, B
325°-3500
B 350°-375"
A, B
275"-300°
B 350°-375"
B
350°-3750
B
B, C 325°-3500
B, C 350°-4000
B, C 400°-4250
B, C
375°-4000
A, B, C 350°-4000
B 300°-3500
B
400°-4250
A
B, A 325°-350"
A, B 400°-4250
B 400°-4250
B
A, B, C 325°-4000
A, B, C 325°-375"
B 300°-350"
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Oven Time,
Minutes Comments
15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time.
20-30
20-40 Preheat cast iron pan for crisp crust.
350° 45-55
20-30 Decrease about 5 minutes for muffin
375° 45-60 mix, or bake at 450"F. for 25 minutes,
then at 350"F. for 10 to 15 minutes.
45-60
45-60 Dark metal or glass give deepest
browning.
10-25 For thin rolls, Shelf B maybe used.
20-30 For thin rolls, Shelf B maybe used.
Two-piece pan is convenient.
30-55
10-15 Line pan with waxed paper.
45-60
45-65
20-25 Paper liners produce more moist
crusts.
2-4 hrs. Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
350" 40-60
25-35 Bar cookies from mix use same time.
10-20 Use Shelf C and increase temp.
25"F. to 50"F. for more browning.
6-12
7-12
30-60
30-60 Reduce temp. to 300"F. for large
custard. Cook bread or rice pudding
325° 50-90 with custard base 80 to 90 minutes.
45-70 Large pies use 400"F. and increase
time.
To quickJy brown meringue, use
15-25
400"F. for 8 to 10 minutes.
40-60 Custard fillings require lower
40-60 temperature, longer time.
450° 12-15
Increase time for large amount
60-90
30-60 or size.
30-75