GE 49-4791 Use & Care Manual page 33

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the 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,
glass and Pyroceram ® cookware
generally 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. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits (V2-in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel ibcxl
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakcs
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Container
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
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Obh)ng or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic 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
Shelf
Position
B,C
B,A
B
B
A,B
B
B
A,B
A,B
B,A
A
B
A
A,B
B
A.B
B,C
B,C
B.C
B.C
A,B,C
B
B.A
A,B
B
B
A,B,C
A,B,C
B
Oven
Temperature
400°-475 °
3500-400 °
400°-450 o
350 °
4000-425 °
375 °
350°-375 °
3750-425 °
3750-425 °
350°-375 °
325°-375 °
375°-400 °
325°-350 °
325o-350 °
350°-375 °
275°-300 °
350°-375 °
350°-375 °
350 °
3250-350 °
3500-400 °
4000-425 °
3750-400 °
350°-400 °
300°-350 o
325 °
4000-425 °
325°-350 °
400°-425 °
4000-425 °
450 °
325°-400 °
325°-375 °
300°-350 °
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
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
6-12
_12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30Q5
Comments
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Preheat cast iron pan tot crisp crust.
Decrease about 5 minutes for muffin
mix, or bake at 450°E for 25 minutes,
then at 350°E for 10 to 15 minutes,
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls. Shelf B may be used.
Two-piece pan is convenient.
Line pan with waxed paper,
P'aper liners pr(xtuce more moist
crusts.
Use 300°F. and Shelf B tot small or
individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase temp.
25°E to 50°F. for more browning,
Reduce temp. to 300°E for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Large pies use 400°E and increase
time.
To quickly brown meringue, use
400°E for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
Increase time for large amount
or size.
33