Baking Guide - GE JSC26GP Use & Care Gudie

Baking Guide

generally give best results because
they help prevent overbrowning.
For best browning results, we
recommend dull bottom surfaces
for cake pans and pie plates.
Food
Cookware
Bread
Biscuits (X-in. thick) Shiny Cookie Sheet
Coffee cake Shiny Metal Pan with
satin-finish bottom
Corn bread or mut%ns Cast-iron or Glass Pan
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins Shiny Metal Muffin Pans
Popovers Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Quick loaf bread
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Plain rolls Shiny Oblong or Muffin Pans
Sweet rolls Shiny Oblong or Muffin Pans
Cakes
-
(without shortening)
Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Metal or Ceramic Pan
Sponge
Cakes
Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruitcakes Metal or Glass Loaf or Tube Pan
Layer Shiny Metal Pan with
satin-finish bottom
Layer, chocolate Shiny Metal Pan with
satin-finish bottom
Loaf Metal or Glass Loaf Pans
Cookies
Brownies Metal or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced
Cookie Sheet
Other Desserts
Baked apples Glass or Metal Pans
Custard Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, rice Glass Custard Cups or Casserole
and custard
Pies
Frozen Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Two crust
Glass or Satin-finish Metal Pan
Pastry shell
Miscellaneous
—
Set on Oven Shelf
Glass Pan
Souffles
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat 25"F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not always
necessary, especially for foods that
Shelf Oven
Position Temperature
B, C
400°-4750
B
350°-4000
B 400°-4500
B 350°
400°-4250
375°
B 350°-3750
B
375°-4250
B 375°-4250
B 350°-3750
A 325°-375"
B 375°-4000
325°-3500
A, B
325°-3500
350°-3750
B
A B
275°-3000
B 350°-3750
B
350°-3750
B
350°
B, C 325°-3500
B, C 350°-4000
B, C 400°-4250
B, C 375°-4000
B, C
350°-4000
B 300°-3500
B 325°
400°-4250
B, C 325°-3500
B 400°-4250
B 400°-4250
B 450°
B, C 325°-4000
B, C 325°-3750
B 300°-3500
cook longer than 30 to 40 minutes.
For foods with short cooking times,
preheating gives best appearance
and crispness. Although preheating
is not necessary with meats, it is
preferred for baked goods.
To prevent uneven heating and to
4.
save energy, open the oven door as
little as possible in checking food.
Time,
Minutes Comments
15-20 Canned, refrigerated biscuits take 2 to
4 minutes less time.
20-30
20-40 Preheat cast-iron pan for crisp crust.
45-55
20-30 Decrease about 5 minutes for muffin
45-60 mix, or bake at 450°F. for 25 minutes,
then at 350"F. for 10 to 15 minutes.
45-60 Dark metal or glass give deepest
45-60 browning.
10-25 For thin rolls, Shelf B maybe used.
20-30 For thin rolls, Shelf B maybe used.
30-55 Two-piece pan is convenient.
10-15 Line pan with waxed paper.
45-60
45-65
Paper liners produce moister crusts.
20-25
2-4 hrs. Use 300°F. and Shelf B for small or
individual cakes.
20-35 If baking four layers, use shelves
and D.
B
25-30
40-60
25-35 Bar cookies from mix use same time.
10-20 Use Shelf C and increase temp. 25°F.
6-12 to 50"F. for more browning.
7-12
30-60
30-60 Reduce temp. to 300°F. for large
custard.
50-90 Cook bread or rice pudding with
custard base 80 to 90 minutes.
For large pies use 400"F. and more time.
45-70
To quickly brown meringue,
15-25
use 400"F. for 9 to 11 minutes.
45-60 Custard fillings require lower
40-60 temperature, longer time.
12-15
60-90 Increase time for larger amount or
30-60 size.
30-75
15