Preheating - GE JGSP20GEP Use And Care Manual

Baking Guide
1. Preheating is very important
when using temperatures below
as biscuits, cookies, cak& and other
pastries. After pushing the BAKE
button and turning the SET knob to
the desired temperature, be sure to
wait for the one-second beep before
putting food into the oven.
Food Cookware
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet
Coffee cake Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins 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
Quick loaf bread Metal or Glass Loaf Pans
Yeast bread (2 loaves) Metal or Glass Loaf Pans
Plain rolls
Shiny Oblong or Muffin Pans
Sweet rolls Shinv Oblone or Muffin Pans
Cakes
(without shortening)
Angel food Aluminum 'Me Pan
Jelly roll Metal Jelly Roll Pan
Sponge Metal or Ceramic Pan
Cakes
Bundt cakes Metal or Ceramic Pan
Cupcakes
Shiny Metal Muffin Pans
Fruitcakes Metal or Glass Loaf or
Tube Pan
Layer Shiny Metal Pan with
Layer, chocoIate Shiny MetaI Pan with
Loaf Metal or Glass Loaf Pans
Brownies Metal or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass or Metal Pans
Custard Glass Custard Cups or
Casserole (set in pan of hot water:
Glass Custard Cups or
Puddings, rice
and custard Casserole
Pies
Frozen Foil Pan on Cnokie Sheet
Meringue Spread to crust edges
One crust Glass or Satin-finish Metal Pan
crust Glass or Satin-finish Metal Pan
Two
Glass or Satin-finish Metal Pan
Pastry shell
Miscellaneous
Set on Oven Shelf
Glass or Metal Pan
Souffles Glass Pan
Preheating is not necessary when
roasting or for long-time cooking
of whole meals.
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny ftishes give
best results because they help
prevent overbrowning. For best
browning results, we recommend
dull bott~m surfaces for cake pans
and pie plates.
Shelf Oven
Positions Temperatures
B, C 400°-4750
B, A 350°-4000
B 400"-450°
B 350°
A, B 400"-425°
B 375"
350°-3750
B
A, B 375°-425"
A, B 375"-425°
B. A 350°-3750
A 325°-3750
B 375°-4000
A 325°-3500
A, B 325°-3500
350°-375"
B
A, B 275°-3000
B 350°-3750
350°-375"
B
B 350°
325°-3500
B, C
B, C 350°-4000
B, C 400°-4250
B. C 375°-4000
A, B, C 350°-4000
B 300"-350°
B 325°
400°-425"
A
325°-3500
B, C
A, B 400°-4250
B 400°-4250
B 450°
A, B, C 325°-4000
A. B. C 325°-3750
B 300°-3500
3. 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.
Time,
Minutes
15-20 Canned, refrigerated biscuik take 2 to 4
minutes less time.
20-30
Preheat cast-iron pan for crisp crust.
20-40
45-55
Decrease about 5 minutes for muffin mix,
20-30
45-60 or bake at 450"F. for 25 minutes, then at
Dark metal and glass cookware give deepest
45-60
45-60 browning.
10-25 For thin rolls, Shelf B maybe used.
20-30
For thin rolls. Shelf B mav be used.
30-55 Two-piece pan is convenient.
Line pan with wax paper.
1O-L5
45-60
45-65
20-25 Paper liners produce moister crusts.
Use 300"F. and Shelf B for small or
individual cakes.
20-35 If baking four layers, use
Shelves B and D.
25-30
40-60
25-35 Bar cookies from mix use same time.
10-20 Use Shelf C and increase temperature
to for more
25° browning.
6-12
7-12
30-60
temperature
30-60 Reduce to 300"F. for large
custard.
50-90 Cook bread or rice pudding with custard
base 80 to 90 minutes.
Large pies use400°F. and increased time.
To quickly brown meringue, use 400"F. for
15-25
9 to 11 minutes.
45-60 Custard fillings require Iowertempcraturc,
longer time.
40-60
60-90 Increase time forkuge amount or size
30-60
30-75
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