GE JBP15 Use And Care Manual page 12

BAKING
(cOntinued)
BakingPans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
Shiny. bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 12"C.(25°F.).
If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 12°C,
(25° F.) to prevent overbrowning.
For even cooking and proper browning. there tnusr be
enough room for air circulation in the o'<en,Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven, Allow 2 to 4 cm ( 1 to 17" ) space bet\veen pans
as well as from the back of the oven, the cioorand [he
sides. If you need to use two shelves, stagger the pans
so that one is not directly above the other.
BakingGuides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When bakingcookies,
flat cookie sheets
(without sides)
produce better-
looking cookies.
Cookies baked in a
jelly roll pan (short
sides all around) may
have darker edges
and pale or light
browning may occur.
AluminumFoil
Never entirely cover
a shelf with
aluminum foil. This
will disturb the heat
circulation and result
in poor baking. A
smaller sheet of foil
may be used to catch
a spillover by
placing it on a lower
shelf several
Do not use a cookie sheet so large that it touches the
centimeters (inches)
walls or the door of the oven. Never entirely cover the
below the food.
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
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