GE RK959 Use And Care Manual page 19

Conventional B akingChati
1. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishesgwe best results because they prevent overbrowmng
in the time it takes for heat tocookthe center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to
be sure those areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry,crisp crusts. Reduce oven heat 29 if Iightercrusts
are desired. Preheat cast iron for baking some foods for rapid browning when food is added.
3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 or40 minutes. For foods with short cooking times,
preheating gives best appearance and crispness.
4. Clpen the oven door to check food as little as possible to prevent uneven heating and to save energy.
Comments
Shelf
Position
Oven
Temp.
Time,
Min. Container Food
Bread
Biscuits (Vz-in. thick) Canned refrigerated biscuits take 2-4
min. less time.
Shiny Cookie Sheet B
B
A
B
B
A
A
A
3
4or B
3
3
4
40W'-45V
425°-450'
400°
400°
350°
375°
375°
10-14
20-30
20-25
40-50
45-55
40-55
10-20
Coffee cake
(See layer cake)
Corn bread or muffins
Muffins
Preheat pan for crisp crust.
Decrease time about 5 minutes for muffin
mix.
Or bake at 45(Y for 25 min., then at 350°
for 10-15 min.
Test with toothpick in center.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
Cast Iron or Glass
Shiny Metal Muffin Pans
Deep Glass or Cast Iron
cups
Metal or Glass Loaf Pan
Metal or Glass Loaf Pan
Popovers
Nut bread or fruit bread
Yeast-bread (2 loaves)
Plain or sweet rolls
Shiny Oblong or Muffin
Pans
Two piece pan is convenient.
Paper liners produce more moist crusts.
Use 300° and Shelf B for small or
individual cakes.
Line pan with waxed paper.
White and yeHowcakes may cook faster
than chocolate.
Reduce time 5 to 10 minutes for cakes
from mix.
Aluminum Tube Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
rube Pan
bletal Jelly Roll Pan
Shiny Metal Pan with
;atin-finish bottom
Metal or Ceramic Pan
350°
350°
275°-300"
375°
350°
350°
350°
375°
30-40
15-20
2-4 hrs.
10-15
20-30
40-50
Cupcakes
Fruit cake
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
Cookies
Bar
Drop or sliced
Metal or Glass Pans
OookieSheet
3
3
25-35
10-15
Use same time for bar cookies from mix.
Use Shelf C and increase temp. 25-50°
for more browning.
Fruits, Other Dessert
Baked apples
Custard
Can also use in oven meals on Shelf C.
Reduce temp. to 300 for large custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
;Iass or Metal
SIass Custard Cups or
;asserole (set in pan of
lot water)
\or B
3
375°
350°
30-40
40-50
Pies
Frozen 'oil Pan on Cookie Shee
425°
350°
375°
3om
50-60
15-20
55-65
2-3 hrs.
60-70
55-65
For large pies use 400° and increase
time,
To quickly brown meringue use 400° for
8-10 min.
Custard fillings require lower temp.,
longer time.
Or cook at 250° for 5-6 hrs.
Meringue jpread to crust edges
One or two-crust, quiche SIassor Satin-finish
fletal
Jetal; Pyroceram
Oven stew
Baked potatoes
Scalloped or saucy
casseroles
let on Oven Shelf
;Iass or Metal
375°-4000
350°
Increase time for large amount or size
Move to Shelf B or C for oven meals.
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