Baking Guide - GE JBP22GP Use And Care & Installation Manual

Baking Guide

1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes
generally give best results because
they help prevent overbrowning.
For best browning results. we
recommend dull bottom surfaces
for cake pans and pie plates.
Food
Container
Bread
Biscuits ( X in. thich)
Shiny Coohie Sheet
satin- i'inish bottom
Corn bread or muffins Cast Iron or Glas\ Pan
Gingerbread Shiny Metal Pan with
satin-finish bottom
Muffins Shiny Metal Muffin Pan\
Popovers
Metal or Gltiss Loaf Pans
Metal or Glass Loat Pans
Shiny Oblong or Muffin pans
Sweet rolls Shiny C)blong or Muffin Pans
Cakes
(without shortening)
A] LI[llln LlfIl
Jelly roll Metal Jell} Roll Pan
Sponge
Cakes
Metal or Ceramic Pan
Bundt ctikes
Cupcakes
Shiny Metal Muffin pans
Fruit cakes
Layer Shiny Metal Pan with
Layer. chocolate
satin-finish bottom
Loaf Metal or Glass Loaf Pan\
Cookies
Brownies
Drop Cookie Sheet
Refrigerator Coohie Sheet
Rolled or sliced Coohie Sheet
Fruits,
Other Desserts
Puddings. rice
and custard
Pies
Frozen Foil Pan on Cookie Sheet
Meringue
One crust
Two crust
Miscellaneous
Baked potatoef Set on Oven Shelf
Scalloped dishei
souffles
2. Dark or non-shiny finishes and
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.
Shelf
Position
B, C
B, A
B
B
A. B
B
B
A, B
A, B
B, A
Tube Pan 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
B
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
uneven heating and to save energy.
Oven Time,
Comments
Temperature Minutes
400°-4750
Canned, refrigerated biscuits take 2 to
minutes less time.
4
-
3500 4000
-
4000 4500 Preheat cast-iron pan for crisp crust.
45-55
350°
-
4000 4250 Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 25 minutes,
then at 350"F. for 10 to 15 minutes.
375°
-
3500 375"
45-60
375°-4?50 '45-60 Dark metal or glass give deepest
browning.
375°-4250
10-25 For thin rolls, Shelf B may be used.
-
.3500 3750 For thin rolls, Shelf B may be used.
325°-.3750 30-55
Two-piece pan is convenient.
375°-4000 Line pan with waxed paper.
45-65
. -.
350°-3750 Paper liners produce moister crusts.
2-4 hrs. Use 300°F. and Shelf B for small or
individual cakes.
-
3500 3750
350°-3750
3500 40-60
Bar cookies from mix use same time.
-
3500 4000
Use Shelf C and increase temp. 25°F.
to 500F. for more browning.
400°-425'
.375°-4000 7-f 2
-
3500 4000
3
3000- 500
Reduce temp. to 300"F. for large
custard.
50-90 Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 400"F. and more time.
400°-425' 45-70
~75C-350C
To quickly brown meringue, use 400°F.
. -.
for 8 to 10 minutes.
-
4000 4250 40-60 Custard fillings require lower
-
4000 4250 40-60 temperature, longer time.
450"
325°-4000 Increase time for larger amount or
60-90
size.
30-60
300°-3500 30-75
15