Baking Guide - GE JGCS54EH Use And Care Manual

Baking Guide
@ 1. Aluminum pans conduct heat quickly. For
most
2. Darkornon-shiny finishes, alsoglass andpyroceram,
conventional baking, light, shiny finishes give best results
generally absorb heat which may result in dry, crisp crusts.
because they help prevent over-browning in the time it takes for
Reduce oven heat 25% if lighter crusts are desired. Preheat
heat to cook the center areas. We recommend dull (satin-finish)
cast iron for baking some foods for rapid browning when food
bottom surfaces of pans for cake pans and pie plates to be sure
is added.
those areas brown completely.
c
",
Shelf Oven Time,
Food Cookware
PWitions Temperatures Minutes Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet
B, C 400°-4750 15-20 Canned, refrigerated biscuits take 2 to 4
minutes less time.
Coffee cake Shiny Metal Pan with
B, A 350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass Pan
B 400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B 350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans
A, B
400°-4250
20-30 Decrease about 5 minutes for muffin mix.
Popovers
Deep Glass or Cast Iron Cups
B 375°
45-60
Or bake at 450"F. for 25 minutes, then at
350°F. for 10to 15minutes.
Quick loaf bread Metal or Glass Loaf Pans
B 350°-3750 45-60 Dark metal or glass gives deepest
Yeast bread (2 loaves) Metal or Glass Loaf Pans
A, B 375°-4250 45-60 browning.
Plain roils
Shiny Oblong or Muffin Pans A, B 375°-4250 10-25 For thin rolls, Shelf B maybe used.
Sweet rolls
Shiny Oblong or Muffin Pans B. A 350°-3750 20-30 For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food Aluminum Tube Pan
A
325°-3750
30-55 Two piece pan is convenient.
Jelly roll Metal Jelly Roll Pan
B 375°-4000 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A 325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan
A, B 325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B 350°-3750 20-25 Paper liners produce more moist crust...
Fruit cakes Metal or Glass Loaf or
A, B
275°-3000 2-4 hrs.
Use 300°F. and Shelf B for small or
Tube Pan
individual cakes.
Layer Shiny Metal Pan with B 350°-3750 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B 350°-3750 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans
B 350"
40-60
Cookies
Brownies Metal or Glass Pans B, C 325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C 350°-4000 10-20 Use Shelf C and increase temperature
25° to 50"F. for more browning.
Refrigerator Cookie Sheet B, C 400°-4250 6-12
Rolled or sliced Cookie Sheet B, C 375°-4000 7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pans
A, B. C 350°-4000 30-60
Custard Glass Custard Cups or B 300°-3500 30-60 Reduce temperature to 300"F. for large
Casserole (set in pan of hot water) custard.
Puddings, rice Glass Custard Cups or B 325° 50-90 Cook bread or rice pudding with custard
and custard Casserole base 80 to 90 minutes.
Pies
Frozen
Foil Pan on Cookie Sheet
A
400°-4250 45-70
Large pies use 400"F. and increase time.
Meringue Spread to crust edges B, A 325°-3500 15-25 To quickly brown meringue use 400°F. for
8 to 10 minutes.
One crust Glass or Satin-finish Metal A, B 400°-4250 45-60 Custard fillings require lower temperature,
Two crust
Glass or Satin-finish Metal
B
400°-4250 40-60 longer time.
Pastry shell
Glass or Satin-finish Metal
B
450°
12-15
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C 325°-4000 60-90
Increase time for large amount or size.
Scalloped dishes Glass or Metal A, B, C 325°-3750
30-60
Souffles
Glass B
300°-3500 30-75
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