Preheating - GE JGBC16GEJ Use And Care Manual

Baking Guide
1. Preheating is very important 2. Aluminum pans conduct heat
3. Dark or non-shiny finishes, also
e
when using temperatures below
quickly. For most conventional baking, glass and Pyroceram@cookware,
225"I? and when baking foods such light, shiny finishes give best results
generally absorb heat which may result
as
biscuits, cookies, cakes and
because they help prevent over- in dry, crisp crusts. Reduce oven heat
other pastries. Preheat the oven for
browning in the time it takes for heat to 25°F. if lighter crusts are desired+
at least 15minutes. cook the center areas. We recommend
Preheat cast iron for baking some
Preheating is not necessary when
dull (satin-finish) bottom surfaces of foods for rapid browning ~hen food is
roasting or for long-time cooking of
pans for cake pans and pie plates to be added.
whole meals.
sure those areas brown completely.
Shelf Oven
Time,
Food Cookware Positions 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 10 to 15 minutes.
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 rolls Shiny Oblong or Muffin Pans A,B 375°-4250 10-25 For thin rolls, Shelf B maybe used.
Sweet rolls Shiny Oblong or Muffin Ruts 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 rolI Metal Jelly Roll Pan B 3750-4000 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 crusts.
Fruitcakes 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 If baking four layers use
satin-finish bottom shelves B and D.
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°-350" 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
RoHed or sliced Cookie Sheet
B, C 375°-4000 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pans
A, B, C 350"-400° 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 CooK\e Sheet A 400°-4250 45-70 Large pies use 400°F. and increase time.
Meringue Spread to crust edges B 325°-3500 15-25
To quick)y brown meringue use 400"F. for
9 to 11 minutes.
One crust Glass or Satin-finish Metal f%
A, B 400°-4250 45-60 Custard fillings require lower temperature,
Two crust Glass or Satin-finish Metal Pan B
400°-4250 40-60 longer time.
Pastry shell Glass or Satin-finish Metal Pdn B
450° 13-16
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C 325°-400"
60-90 Increase time for large amount or size.
Scalloped dishes
Glass or Metal Pan
A,B, C
3~5°-3750
30-60
Souffles
Glass Pan
B 300°-3500 30-75
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