Baking Guide - GE 164 D2092P167 Use And Care Manual

Baking Guide

1. 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
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 Parr 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
Shiny Oblong or Muffin Pans
Plain rolls
Sweet rolls Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel food Aluminum ~be Pan
Metal Jelly Roll Pan
Jelly roll
Metal or Ceramic pan
Sponge
Cakes
Bundt cakes Metal or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Metal or Glass Loaf or
Fruit cakes
Tube Pan
Layer Shiny Metal Pan with
satin-finish bottom
Layer, chocolate Shiny Metal Parr with
satin-finish bottom
Metal or Glass Loaf Pans
Loaf
Cookies
Brownies
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass or Metal Pan
Glass Custard Cups or Casserole
Custard
(set in pan of hot water)
Puddings, Rice Glass Custard Cups or
Casserole
and Custard
Pies
Frozen Foil Pan on Cookie Sheet
Spread to crust edges
Meringue
One crust Glass or Satin-finish Metal
Glass or Satin-finish Metal
Two crust
Pastry shell Glass or Satin-finish Metal
Miscellaneous
Baked potatoes Set on Oven Shelf
Glass or Metal Pan
Scalloped dishes
Glass
Souffles
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
Temperature
B, C 400°-4750
B, A 350°-4000
400°-450"
B
B
A, B 400°-4250
B
350°-3750
B
A, B 375°-4250
A, B 375"-425"
B, A 350°-375"
A 325"-375"
B 375"-400°
A 325"-350"
325°-3500
A, B
B 350°-3750
A, B 275"-300"
B 350°-375"
B 350°-3750
B
B, C 325"-350°
B, C 350"-400"
B, C 400°-4250
375°-400"
B, C
A, B, C 350°-4000
B 300°-3500
B
400°-4250
A
B, A 325"-350°
A, B 400°-425"
B 400°-4250
B
A, B, C 325°-4000
325°-3750
A, B, C
B 300°-350"
11
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.
Oven Time,
Minutes Comments
15-20
2 to 4 minutes less time.
20-30
20-40 Preheat cast iron pan for crisp crust.
350" 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.
For thin rolls, Shelf B may be used.
10-25
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
crests.
2-4 hrs. Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
40-60
350°
25-35 Bar cookies from mix use same time.
10-20 Use Shelf C and increase temp.
6-12 25"F. to 50"F. for more browning.
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.
325° 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
450°
60-90 Increase time for large amount
or size.
30-60
30-75