GE JHP60G Use And Care Manual page 28

Baking Chart
1. Alumlnum pans conduct heat quickly. For most conventional
baking light shiny finishes generally give best results because
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, also glass and pyroceram, gener-
ally absorb heat which may result in dry, crisp crusts. Reduce
oven heat 25° 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,
f2Spt2CiZilly
for
foods which cook longer than 30 or 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
Oven
Temp.
Shelf
Position
Time,
Min.
Container
Comments
Bread
B[scults ('/2-ln. thick)
Shiny Cookie Sheet
Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-flnlsh 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 Oblong 01 Muffin Pans
B+
c
B, A
B
B
A, B
B
B
A. B
A, B
B, A
A
B
A
400 °-475c
350°-4000
400°-450°
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375" -400"
325°-3500
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
Canned refrigerated b]scults take
2-4 min less time,
Coffee cake
Corn bread or muffins
Gingerbread
Preheat pan for crisp crust
Muff Ins
Popovers
Decrease about 5 min. for muffin
mix. Or bake at 450° for 25 mtn.,
then at 350° for 10-15 mln
Quick Loaf Bread
Yeast bread (2 loaves)
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly
roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Two piece pan IS convenient
Line pan with waxed paper
Cakes
Bundt cakes
Cupcakes
Metal or Ceramic Pan ,
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Sh!ny Metal Pan with
Satin-flnlsh bottom
Shiny Metal Pan with
Satin-flnlsh bottom
Metal or Glass"Loaf Pans
A, B
B
A. B
B
B
B
325°-3500
350" -375°
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce more moist
crusts.
Use 300° and Shelf B for small or
Indlviduai cakes.
Fruit cakes
Layer
Layer, Chocolate
Loaf
Cookies
Brownies
Drop
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B. C
B, C
B. C
A, B. C
B
B
325°-3500
350"-400°
400°-4250
375°-4000
350°-4000
300°-350°
325°
400°-4250
325"-350°
400=-4250
400°-425°
450°
25-35
10-20
5-12
7-12
30-60
30-60
50-90
Bar cookies from mlx use same
time. Use Shelf C and Increase
temp. 25-50° for more browning.
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Glass or Metal
Glass Custard Cups or
Casserole (set In pan of
hot water)
Glass Custard Cups or
Casserole
Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes
Pudd!ngs, Rice and
Custard
Pies
Frozen FOII Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-f!nlsh Metal
Glass or Satin-flnlsh Metal
Glass or Sat!n-fin!sh Metal
45-70
15-25
45-60
40-60
12-15
A
B. A
A, B
B
B
Large pies use 400° and Increase
Ilme.
To quickly brown meringue use
400° for 8-10 mtn.
Custard fllllngs require lower temp..
longer time,
Meringue
One crust
Two crust
Pastry Shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal
Glass
A. B, C
A. B, C
B
325" -400'
325" -375°
300'-350°
60-90
30-60
30-75
Increase time for large amount or
size