Baking Guide - GE JKP76GP Use & Care Manual

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LOWER OVEN

Baking Guide

1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
results, we recommend dull bottom
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
Food Cookware
Bread
Biscuits (1/2 in. thick) Shiny Cookie Sheet
Coffee cake
Shiny
satin-finish bottom
Cast-iron or Glass Pan
Corn bread or muffins
Shiny Metal Pan with
Gingerbread
satin-finish bottom
Shiny Metal Muffin Pans
Muffins
Popovers Deep Glass or Cast-iron Cups
Quick loaf bread Metal or Glass Loaf Pans
Yeast bread (2 loaves)
Plain rolls Shiny Oblong or Muffin Pans
Sweet rolls Shiny Oblong or Muffin Pans
Cakes
Aluminum Tube Pan
Metal Jelly Roll Pan
Sponge Metal or Ceramic Pan
Cakes
Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruitcakes
Pan
Layer Shiny Metal Pan with
satin-finish bottom
Layer, chocolate Shiny Metal Pan with
satin-finish bottom
Loaf
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 Pans
Custard Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, Rice Glass Custard Cups or Casserole
and Custard
'Pies
Frozen Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust
Two crust
Glass or Satin-finish Metal Pan
Pastry shell Glass or Satin-finish Metal Pan
Miscellaneous
Set on Oven Shelf
Baked potatoes
Glass or Metal Pan
Scalloped dishes
Glass Pan
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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.
3. Preheating the oven is not
always necessary, especially for
foods which cook longer than 30 to
Position!
Metal Pan with
A, B, C
A, B, C
A, B, C
Shelf Oven Time,
Minutes
B, C 400°-4750 15-20
B, A 350°-4000 20-30
B 400°-4500 20-40
350° 45-55
B
A, B 400°-4250 20-30
B 375° 45-60
350°-3750 45-60
375°-4250 45-60
A, B 375°-4250 10-25
350°-3750 20-30
B, A
A 325°-3750 30-55
B 375°-4000 10-15
A 325°-3500 45-60
A, B 325°-3500 45-65
B 350°-3750 20-25
275°-3000 2-4 hrs.
A, B
B 350°-3750 20-35
B 350°-3750 25-30
B 350° 40-60
B, C 325°-3500 25-35
350°-4000 10-20
B, C
B, C 400°-4250 6-12
7-12
B, C 375°-4000
350°-4000 30-60
B 300°-3500 30-60
B 325° 50-90
A 400°-4250 45-70
325°-3500 15-25
B, A
B 400°-4250 40-60
400°-4250 40-60
B
450° 12-15
B
325°-4000 60-90
325°-3750 30-60
B 300°-3500 30-75
40 minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
Although preheating is not
necessary with meats, it is
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less time.
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.
Dark metal or glass gives deepest
browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
Two-piece pan is convenient
Line pan with waxed paper.
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50°F. for more browning.
Reduce temperature to 300°F. for
large custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 400°F. and more time.
To quickly brown meringue, use
Custard fillings require lower
temperature and longer time.
Increase time for large amount or
size.