Baking Chart - GE JBP23 Use And Care Manual

Baking Chart
1. Aluminum pans conduct heat quickl y. For most conventional
baking light shiny finishes generally give best results because they
help prevent overbrowning in the time it takes for heat to cook the
center areas. Dull (satin-finish) bottom surfaces of pans are recom-
mended for cake pans and pie plates to be sure those areas brown
completely.
2. Dark or non-shiny finishes , also glass and pyroceram, generally
absorb heat which may result in dry, crisp crusts. Reduce oven heat
Food
Container
Bread
Biscuits (lh-in . thick)
Shiny Cookie Sheet
Coffee cake
Shiny Metal Pan with
Satin-finish bottom
Corn bread or muffins
Cast Iron or Glass
Gi ngerbread
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
Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Sponge
Metal or Ceramic Pan
Cakes
Bundt cakes Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruit cakes
Metal or Glass Loaf or
Tube Pan
Layer
Shiny Metal Pan with
Satin-finish bottom
Layer, Choco late Shiny Metal Pan with
Satin-fi nish bottom
Loaf Metal or Glass Loaf Pans
Cookies
Brownies Metal or Glass Pans
Drop
Cookie Sheet
Refrige rator Cookie Sheet
Rolled or sliced
Cookie Sheet
Fruits,
Other Desserts
Baked apples
Glass or Metal
Custard
Glass Custard Cups or
Casserole (set in pan of
hot water)
Puddings, Rice and
Glass Custard Cups or
Custard Casserole
Pies
Frozen
Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust
Glass or Satin-finish Metal
Two crust Gla ss or Satin-finish Metal
Pastry Shell
Glass or Satin-finish Metal
Miscellaneous
Baked potatoes
Set on Oven Shelf
Scalloped dishes
Glass
or Metal
Souffles 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
B
B
B, C
B.C
B,C
B,C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
15
25° if lighter crusts are desired . Preheat cast iron for baking some
foods for rapid browning when food is a dded .
3. Preheating the oven is not always necessary, especially for food s
which cook longer than 30 or 40 minutes . For food with short
cooki ng times , preheating gives best appearance and crispness.
4. Open the oven door to check food as little as possible to preve nt
uneve n heating and to save energy.
Oven Time,
Temp. Min.
Comments
4000 -475° 15-20
Canned refrigerated biscuits take
2-4 min. less time.
3500 -4000 20-30
4000-4500 20-40 Preheat cast iron pan for crisp crust.
3500 45-55
4000-425° 20-30 Decrease abou t 5 min . for muffin mix.
375 0
45-60
Or bake at 4500 for 25 min ., then at
3500 for 10- 15 min.
3500 -375° 45-60
375° -425° 45-60 Dark metal or glass give deepest
browning.
375° -425° 10-25 For thin rolls , Shelf B may be used .
3500 -37 5° 20-30 For thin rolls, Shelf B may be used .
325° -375° 30-55 Two piece pan is convenient.
375° -4000 10-15
Line pan with waxed paper.
325° -3500
45-60
325° -3500 45-65
3500 -375° 20-25
Paper liners produce more moist
crusts.
275° -3000 2-4 hrs. Use 3000 and Shelf B for small or indi-
vidual cakes.
3500 -375° 20-35
3500 -375° 25-30
3500
40-60
325° -3500
25-35 Bar cookies from mix use same time.
3500-4000 10-20 Use Shelf C and increase temp. 25-500
for more browning.
4000-425° 6-12
375° -4000 7-12
3500-4000 30-60
3000-3500 30-60 Reduce temp. to 3000 for large cus-
tard . Cook bread or rice pudding
with custard base 80 to 90 minutes.
325° 50-90
4000-425° 45-70 Large pies use 4000 and increase
time.
325°-3500 15-25
To quickly brown meringue use 4000
for 8- 10 min.
4000 -425° 45-60
Custard fillings require lower temp. ,
4000 -425° 40-60 longer time .
4500 12-15
325° -4000 60-90 Increase time for large amount or
325° -375°
30-60 size.
3000-3500 30-75