Baking Chart - GE JHC56G Use And Care Manual

1. Aluminum pans conduct heat quickly, For most conventional
25° if lighter crusts are desired. Preheat cast iron for baking some
baking li.gh[shiny finishes generally give best results because they foods for rapi(i browning when food is added.
help prevent overbrowning in the time it takes for heat to cook the 3. Prctwating the oven is not always necessary, especially for foods
center areas. Dull (satin-finish) bottom surfaces of pans are recom-
which
cook
longer than 30 or 40 minutes. For food with short
mended for cake pans and pie plates to be sure those areas brown
cooking times, preheating gives best appearance and crispness.
completely.
4, Open the oven door to check food as little as possible to prevent
2. Dark or non-shiny finishes, also glass and pyroceram, generally
uneven heating and to save energy.
absorb heat which may result in dry, crisp crusts. Reduce oven heat
Shelf
Position
Oven
Temp.
Time,
Min. Food
Bread
Biscuits(~z-in.thick)
Container Comments
Shiny Cookie Sheet B, C
B, A
B
B
A, II
R
B
A, B
A, B
B, A
400"-475"
350"-400"
400"-450"
350"
400°-4250
375"
350"-375"
375°-425"
375°-4250
350"-375"
]5-~f)
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned refrigerated biscuits take
2-4 min. less,time,
Coffeecake Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Corn bread or muffins
Gingerbread
Preheat cast iron pan for crisp crust.
Muffins
Popo\'ers
Dccreascabout 5 min. for muffin mix,
Or bake at 450° for 25 min., then at
350° for 1O-I5min.
Quick Loaf Bread
Yeastbread (2 loaves)
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Plain rolls
Sweet rolls
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
325°-3750
375"-400"
325"-350"
30-55
IO-15
45-60
Two piece pan is convenient.
Line pan with waxed paper.
A
B
A
Cakes
Bundt cakes
Cupcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
325°-3500
350"-375"
'2750-3000
350°-3750
350"-375"
350"
45-65
20-25
2-4
hl"S
20-35
25-30
40-60
A, B
B
A, B
B
B
R
[Jape,.
\illcrs
prodllc~ m oremoist
crusts,
Usc 300° and Shelf B for small or indi-
vidual cakes,
Fruit cakes Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom
Metal or Glass Loaf Pans
Layer
La}'cr,Chocolate
Loaf
C:ookies
Bmwnics
Drop
Metal or Olass Pans
Cookie Slvxt
B,
c'
B, c
B, c
B, C
A, B, C
B
B
325"-350°
350"400"
400°-4250
375"-400"
25-35
10.'20
6-12
7-12
Bar cookies from mix usc same time.
Usc Shc]f C and incrcasc temp. 25-50°
for more browning.
Refrigerator
Rolled or sliced
Cookie Sheet
Cookie Sheet
Fruits,
Other Desserts
Baked apples
Custard
Glass or Metal
Glass Custard Cups or
Casserole(set in pan of
hot water)
Glass Custard Cups or
Casserole
350"-400"
300".350"
325°
30-60
30-60
50-90
Rcducc tcmp. to 3000for
large
cus-
tard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Puddings, Rice and
Cu>tard
Pies
Frozen Foil Pan on Cookie Sheet
400°-425"
325°-350'
400°-425'
4000-4250"
450"
45-70
15-25
45-60
40-60
12-15
60"90
30-60"
30-75
Large pies usc 400° and increase
time,
To c]uickiybrown meringue usc 4000
for 8-10 min.
Custard fillings require lower tcmp,,
longer time.
Meringue
Spread to crust edges
One crust
Two
crust
Pastry Shell
Glass
m
Satin-finish Metal
Glass or Satin-finish Mcta]
(llass or Satin-finish ,Mc&l
tW?iscelianeous
f3akcdpotatoes
Scalloped dishes
Souffles
Set on Oven Shelf
(;i~SS or
Mctat
Glass
A. B, C
A, 11,C
f]
325°-4000"
325°-3750
300"-350"
Incrctiw time for
liirgC
amount or
size.
20