GE JHP61GJ Use And Care Manual page 23

Mking Glide
P 1. Aluminum pans conduct heat
2. Dark or non-shiny finishes, which cook longer than 30 to 40
quickly. For most conventional
baking, light, shiny finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.
glass and Pyroceran@ utensils often minutes. For food with short
absorb heat, which may result in cooking times, preheating gives
dry, crisp crusts. Reduce oven heat best appearance and crispness.
25"F. if lighter crusts are desired.
4. Open the oven door to check
Preheat cast iron for baking some
food as little as possible to prevent
foods for rapid browning when
food is added.
uneven heating and to save energy.
3. Preheating the oven is not always
necessary, especially for foods
Shelf
Oven Time,
rood Container
Position
Temperature Minutes
Comments
Bread
3iscuits ( '/z-in. thick) Shiny Cookie Sheet
B, C 400°-4750
15-20 Conned. refrigerated biscuits take
~ to ~ minutes [ess time.
Doffee cake Shiny Metal Pan with B. A
350°-4000
~@30
satin-finish bottom
Sorn bread or muffins
Cast Iron or Glass
B
400°-4500
~@4(3
Preheut cust iron pan for crisp crust.
3 inge rbread Shiny Metal Pan with
B
350° 45-55
satin-finish bottom
Vluftins
Shiny Metal Muffin Pans
A. B 400°-4250
~o_30
Decrease about 5 rmnutes for muftln
Popovers Deep Glass or Cast Iron Cups
B
375° 45-60 mix, or bake M 450"F. fhr 25 minutes.
then tit 350°F. for 10to 15 mmutcs.
Quick loaf'bread
Metal or Glass Loaf Pans
B 350°-3750 45-60
Yeast bread (2 loaves) Metal or Glass Loaf Pans
A, B
375°-4250 45-60 Dtirk metal or gltiss give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pans
A, B
375°-4250 I 0-25 For thin rolls. Shelf' B may be used.
Sweet rolls Shiny Oblong or Muffin Pans
B, A
350°-3750
~o-~()
For thm rolls, Shell B may be used.
Cakes
[without shortening)
Angel hod
Aluminum Tube Pan
A
3~5°-3750
30-55 Twmpiecc pun is uonvcnwnt.
Jelly roll Metal Jelly Roll F%n B 375°-4(x)0 IO-15
Line pan with waxed paper.
Sponge
Metal or Ceramic Pan
A
3~5°-J500
45-60
Cakes
Bundt c~kes Metal or Ceramic Pm
A, B
3~5°-J500
45-65
Cupcakes Shiny Metal Muffin P~ns
B
350°-3750
~().~5
PJpcr Imus produce more moist
Fruit cakes
crusts.
Metal or Glass Loaf or
A, B
~75°-3000°
2-4 hrs. Usc 300"F. find Shelf' B for smull or
Tube Pan
Layer
individuid CULCS.
Shiny Metal Pan with
B
350°-3750
~o_35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with
B
350°-3750 25-30
satin-finish bottom
Loiif
Metal or Glass Loaf I%ns
B
350° 40-60
Cookies
Brownies
Metal or Glass Pans
B. C 325°-3500
25-35 Bar cookies from nli< usc surne tlnw.
Drop
Cookie Sheet
B. C
350°-4000
I 0-20
Usc Shelf' C ond increase temp.
Refrigerator
Cookie Sheet B. C 400°-4250
6-12
V50F tO5c)"F.
for
more browning.
Rolled or sliced
Cookie Sheet
B. C
375°-4000 7-12 '"
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan
A. B. C
350°-4000 30-60
Custard
Glass Custard Cups or Casserole
B
300°-3500 30-60 Reduce temp. to 300"F. for large
(set in pan of hot water)
Puddings. Rice
custard. Cook bread or rice pudding
Glass Custard Cups or B
325°
50-90
with custard base 80 to 90 mmutes.
und Custard
Casserole
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 qu]ckly brown meringue. use
One crust
Glass or Satin-finish Metal
4@3°F. for 8 to 10 mmutes.
A. B
400°-4250 45-60 Custard fillings require lower
Two crust
Glass or Satin-finish Metal B
400°-4250 40-60
Pastry shell
temperature, longer t]me.
Glass or Satin-finish Metal B
450°
12-15
Miscellaneous
Baked potatoes
Set on Oven Shelf A. B, C 325°-400"
60-90 Increase time for large amount
Scalloped dishes
Glass or Metal Pan A, B, C
325°-3750 30-60
or size.
Souffles
Glass B 300°-3500 30-75
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