Baking Guide - GE JBC16GP Use, Care & Installation Manual

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always
quickly. For most conventional glass cookware generally absorb necessary, especially for foods
baking, light, shiny finishes heat, which may result in dry, crisp which cook longer than 30 to 40
generally give best results because crusts. Reduce oven heat 25"F. if
minutes. For foods with short
they help prevent overbrowning. lighter crusts are desired. Rapid cooking times, preheating gives
For best browning results, we browning of some foods can be best appearance and crispness.
recommend dull bottom surfaces achieved-by preheating cast-iron
4. Open the oven door to check
for cake pans and pie plates.
cookware. - -
food as little as possible to prevent
uneven heating and to save energy.
Shelf
Position
Oven
Temperature
Time,
Minutes Food Cookware
Comments
Bread
Biscuits (X in. thick) Canned, refrigerated biscuits take 2 to
4 minutes less time.
Shiny Cookie Sheet
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
400°-4750 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Coffee cake Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
350°-4000
Corn bread or muffins
Gingerbread
400°-4500
350°
Preheat cast-iron pan for crisp crust.
Decrease about 5 minutes for muffin
mix, or bake at 450"F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
Muffins 400°-4250
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
375"
350°-3750
375°-4250
Dark metal or glass gives deepest
browning,
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
Plain rolls
Sweet rolls
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
375°-4250
350°-375"
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Two-piece pan is convenient.
Line pan with waxed paper.
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
325°-375"
375°-4000
325°-350"
30-55
10-15
45-60
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-3000
45-65
zO-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
350°-3750
Layer Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Layer, chocolate 350°-3750
350°
Loaf
Cookies
Brownies
Drop
Metal or Glass Pans
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
25-35
10-20
6-12
7-12
30-60
30-60
50-90
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25°F.
to 50°F. for more browning.
400°-4250
375°-4000
Refrigerator
Rolled or sliced
Cookie Sheet
Cookie Sheet
Fruits.
Other'Desserts
Baked apples
Custard
350°-4000
300°-3500
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
Reduce temp. to 300"F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, Rice
and Custard
325°
Pies
Frozen
Meringue
Large pies use 400°F. and more time.
To quickly brown meringue, use 400°F.
for 8 to 10 minutes.
Custard fillings require lower
temperature and longer time.
Foil Pan on Cookie Sheet
Spread to crust edges
BAA
A, B
B
B
400°-4250
325°-3500
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
400°-4250
400°-4250
450°
One crust
Two crusts
Pastry shell
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
325°-4000
325°-3750
300°-3500
Increase time for larger amount or
size.
15
Set on Oven Shelf
Glass or Metal Pan
Glass
A, B, C
A, B, C
B