GE JGRP17 Owner's Manual page 15

Baking Pans
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 25°F.
If you are using dark non-stick pans,
you may find that you need to reduce
the oven temperature 25°F. to prevent
over-browning.
Cookies
When baking cookies, 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.
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.
Peeking
Set the timer for the estimated cooking time
and do not open the door to look at your
food. Most recipes provide minimum and
maximum baking times such as "bake
30-40 minutes."
Pan Placement
For even cooking and proper browning,
there must be enough room for air
circulation in the oven. 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 1- to 1
between pans as well as from the back of the
oven, the door and the sides. If you need to
use two shelves, stagger the pans so one is
not directly above the other.
Do not use a cookie sheet so large that it
touches the walls or the door of the oven.
Never entirely cover a shelf with a large
cookie sheet.
For best results during baking, use only
one cookie sheet in the oven at a time.
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.
DO NOT open the door to check until the
minimum time. Opening the oven door
frequently during cooking allows heat to
escape and makes baking times longer.
Your baking results may also be affected.
1 ⁄ -inch space
2
15