GE JGSS03EH Use And Care Manual page 12

1. ,41uIuinunI p ms conduct heat quickly. For most 2. Dark or non-shiny finishes. also glass and pyroceram,
con~'cntional
b aking, 1ighl, shiny fit-tisttcs give best results gtmmlly absorb heat which may result in
dry,crispcrusts.
because
they
help prevent over-browning in the time it takes fix
Reduce oven heat
25°F, if
lighter crusts we
desired, Preheat
heat m cook the center areas. Wcrecommend dttll (satin-finish)
cast iron for baking some foods for rapid browning when fbod
bottom surfaces of pans for cake pans and pie plates to bc sure is added.
those arms brown completely.
Shelf (kn Time,
Food
cookware
Positions %nnperatures
Minutes O.mments
Bread
Biscuits( !~~-in. thick) Shiny Cookie Sheet B, c
400"-475°
]5-~~
Cmmmi, refrigeratwibiscuits ~~kc 2 to 4
minutes iess time,
Coffeecake Shiny;Mctai Pan with B, A
350°-4000
20-30
satin-finish bo[tom
Corn bread or muffins Cast Iron or Giass pan B 400°-4500
20-40"
Preheat cast iron pan for crisp crust.
Gingerbread Shiny Memi Pan with
B 350° 45-55
satin-finish bottom
Muffins Shiny Metai Muffin Pans A, B 400°-4250 20-30 Din-easeabout5 minutes for muf!ln
mix.
Popovers Deep Giass or Cast Iron Cups B 375" 45-60 Or bake at 450"F. for 25 minutes, tiwn at
350"F, for 10to 15minutes.
Quick ioaf bread Metal or Giass Loaf Pans B 350°-3750 45-60 Dark mctai or giass gives deepest
Yeastbread (2 ioaves) Metai or Giass Loaf Pans A, B 375°-4250 45-60 browning.
Plain roils Shiny Oblong or Mufiin Piins A, B 375°-4250 10-25 For thin roils, Sheif B may be used.
Sweet roiis Shiny Oblong or Muffin Pans B, A 350°-3750 20-30 For thin roiis, Sheif B may be used.
Cakes
(without shortening)
Angel food Aiuminum Tube Pan
A 325°-3750
30-55 Two piece pan is convenient.
Jeiiy roii Metal Jeiiy Roii Pan B 375°-4000 10-15 Line pan with waxedpaper.
Sponge Metal or Ceramic Pan A 325°-3500 45-60
Cakes
Bundtcakes Metai or Ceramic Pan A, B 325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans
B 350°-3750
20-25 Paper iiners produce more moist crusts.
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,chocoiate Shiny Metal Pan with B 350°-3750 25-30
satin-finish bottom
Loaf
Metai 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
Rolledor siiced Cookie Sheet B, C 375°-4000 7-12
Fruits,
OtherDesserts
Bakedappies Glass or Metai 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
md custard Casserole base 80 to 90 minutes.
Pies
Frozen Foii Pan on Cookie Shed 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 10minutes.
3ne crust Glass or Satin-finish Metal A, B 400°-4250 45-60
Custard fillings require iower temperature,
rWO c ~st
Glass or Satin-finish Metal E 400°-4250
40-60 longer time.
Wry shell Glass or Satin-finish Metal
B
450° 12-15
Miscellaneous
3akedpotatoes Set on Oven Shelf A, B, C 325°-4000
60-90 Increase time for large amount or size.
lcalloped dishes Glass or Metal
A, B, C 325°-3750
30-60
;ouffles Glass B 300°-3500 30-75
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