Baking Guide - GE JAS02M Use And Care & Installation Manual

Baking Guide

L Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes 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 (%-in. thick)
Shiny Cookie Sheet
Coffee cake
Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins Cast Iron or Glass
Gingerbread
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, chocolate Shiny Metal Pan with
satin-finish bottom
Loaf Metal or Glass Loaf Pans
Cookies
Brownies Metal or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass or Metal Pan
Custard Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, Rice Glass Custard Cups or
and Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet
Meringue Spread to crust edges
Glass or Satin-finish Metal
One crust
Two crust Glass or Satin-finish Metal
Pastry shell Glass or Satin-finish Metal
Miscellaneous
Baked potatoes Set on Oven Shelf
Glass or Metal Pan
Scalloped dishes
Souffles Glass
2. Dark or non-shiny finishes and
glass cookware generally absorb
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 Oven
Position Temperature
B, C 400°-4750
B, A 350°-4000
B 400°-4500
B 350°
A, B 400°-4250
B
B 350°-3750
A, B 375°-4250
375°-4250
A, B
B, A 350°-3750
A 325°-3750
B 375°-4000
A 325°-350"
A, B 325°-3500
B
350°-3750
275°-3000
A, B
B 350°-3750
B 350°-3750
B 350°
325°-3500
B, C
B, C 350°-400"
400°-4250
B, C
B, C 375°-4000
A, B, C 350°-4000
300°-3500
B
B 325°
A 400°-4250
B, A 325°-3500
A, B 400°-4250
B 400°-4250
B 450°
A, B, C 325°-4000
325°-3750
A, B, C
B 300°-3500
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 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.
Time,
Minutes
Comments
15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time.
20-30
20-40 Preheat cast iron pan for crisp crust.
45-55
20-30
Decrease about 5 minutes for muffin
375° 45-60 mix, or bake at 450"F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
45-60
45-60
Dark metal or glass give deepest
browning.
10-25 For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B may be used.
20-30
30-55 Two-piece pan is convenient.
10-15 Line pan with waxed paper.
45-60
45-65
20-25 Paper liners produce more moist
crusts.
2-4 hrs.
Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
40-60
Bar cookies from mix use same time.
25-35
10-20 Use Shelf C and increase temp.
6-12
7-12
30-60
30-60 Reduce temp. to 300"F. for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
50-90
45-70 Large pies use 400"F. and increase
time.
15-25 To quickly brown meringue, use
40-60 Custard fillings require lower
40-60 temperature, longer time.
12-15
60-90 Increase time for large amount
or size.
30-60
30-75