Bakingguide - GE JB552G Use And Care Manual

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes generally
give best results because they
prevent overbrowning. 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,
glass and Pyroceram ® cookware
often absorb heat, which may result
in dry, crisp crusts. Reduce oven heat
25°E if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
3. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits ( _/'-in, thick)
Coffee cake
Corn bicad or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain roils
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Pies
Flozell
Meringue
One ClllSt
Two CnlSt
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Oven Time,
Container Temperature Minutes Cotmnents
Shiny Cookie Sheet
Shiny Metal Pan with satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with satin-finish bottom
Shiny Metal Muffin Pans
Shiny Metal Muffin Pans
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Ahmmmm Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Celamic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with satin-finish bottom
Shiny Metal Pan with satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Set on Oven Shelf
Glass or Metal Pan
Glass
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375%425"
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
300°-4000
300°-3500
325°
400°-4250
320°-3500
400°-4250
400°-4250
450 °
325°-4000
325°-3750
300°-3500
15-20
20-30
20-40
45-55
20-30
45 -60
45-60
45-60
I0-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4 hrs
20-35
25-30
40-60
25-35
10-20
6-I2
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Canned, refiigerated biscuits take
2 to 4 minutes less time
Preheat cast iron pan t\_r crisp
CnlSt
Decrease about 5 minutes for muffin
mix, or bake at 450"F. I_r 25 minutes,
then at 350°E for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
Dark metal or glass give deepest
browning.
Two-piece pan is convenient.
Line pan with waxed paper
Paper liners pro&ice more moist crests.
Use 300°F. t\_r small or individual cakes
Bar cookies fiom mix use same time
Increase temperatme 25_F. to 50"F.
t\_r more browning.
Re&Ice temperature to 300°F. for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes
Large pies use 400°F. and increase time.
To quickly brown meringue, use 400°E
for 8 to 10 minutes
Custard fillings require lower
temperanlre, longer time
Increase dme for large amount or size.