GE JKP67G manual Shelf

Page 28

1. Aluminum pans conduct heat quickly. For most conventional

oven heat 25° if lighter crusts are desired. Preheat cast iron for

baking light shiny finishes generally give best results beCaUSethey

baking some foods for rapid browning when food is added,

prevent overbrowning in the time it takes for heat to cook the

3. Preheating the oven is not always necessary, especially for

center areas. Dull (satin-finish) bottom surfaces of pans are

foods which cook longer than 30 or 40 minutes, For food with

recommended for cake pans and pie plates to be sure those areas

short cooking times, preheating gives best appearance an?

brown completely.

crispness.

Z Dark or non-shiny finishes, also glass and pyroceram, generally

4. Open the oven door to check food as little as possible to pre-

absorb heat which may result in dry, crisp crusts. Reduce

vent uneven heating and to save energy,

 

 

shelf

 

Owen

?ime9

c

o

Fwd

Container

Position

Temp.

Min.

E3read

 

 

 

 

 

 

 

Biscuits(%-in.thick)

ShinyCookie Sheet

B, C

 

400°-475°

1

Cannedrefrigeratedbiscuitstake

 

 

 

B,A

 

 

2-4 min. lesstime.

 

Coffeecake

Shiny Metal Panwith

350°-4000

2

 

 

 

Satin-finishbottom

B

 

400°-450°

 

 

 

Corn breador muffins

Cast Iron or Glass

 

2

Preheatpan for crisp crust.

 

Gingerbread

Shiny Metal Panwith

B

 

350°

4

 

 

Muffins

Satin-finishbottom

 

 

 

 

Decreaseabout 5 min. for muffin mix.

Shiny Metal Muffin Pans

A, B

 

400°-4250

2

Popovers

DeepGlassor Cast Iron Cups

B

 

375°

4

Or bakeat 450° for 25 min., then at

 

 

 

 

 

 

 

350°for 10-15min.

 

_-

Quick Loaf Bread Yeastbread (2 loaves)

Plain rolls

Sweetrolls

Cakes

(without shortening) Angel food

Jelly roll Sponge

Cakes

Bundt cakes

Cupcakes

Fruit cakes

Layer

Layer,Chocolate

Loaf

a3ddes Brownies Drop

Refrigerator . Rolledor sliced

Fruits,

Other I!MswWS

Bakedapples

Custard

Puddings,Riceand Custard

Metalor GlassLoaf Pans

B

350°-375°

4

Dark metal or glassgive deepest

Metalor GlassLoaf Pans

A, B

375°-425°

4

 

 

 

 

browning.

Shiny Oblong or Muffin Pans

A, B

375°-4250

1

Forthin rolls, Shelf B may be used.

Shiny Oblong or Muffin Pans

B, A

350°-3750

2

Forthin rolls, Shelf B may be used.

Aluminum Tube Pan

A

325°-3750

30-55

Two piece pan is convenient.

MetalJelly Roll Pan

B

375°-4000

10-15

Line pan with waxedpaper.

Metalor Ceramic Pan

A

325°-3500

45-60

 

Metalor Ceramic Pan

A, B

325°-3500

45-65

 

Shiny Metal Muffin Pans

B

350°-3750

20-25

Paperliners produce more moist

 

A, B

 

 

crusts.

Metalor GlassLoafor

275°-300°

2-4 hrs.

Use300°and Shelf B for small or

Tube Pan

 

 

 

individual cakes.

Shiny Metal Panwith

B

350”-375°

20-35

 

Satin-finish bottom

B

350°-3750

25-30

 

Shiny Metal Panwith

 

Satin-finish bottom

B

 

 

 

Metalor GlassLoaf Pans

350°

40-60

 

Metalor GlassPans

B, C

325°-350°

25-35

Bar cookiesfrom mix usesametime.

CookieSheet

B, C

350°-400°

10-20

Use Shelf C and increase temp. 25-

CookieSheet

B, C

400°-425°

6-12

50° for more browning.

 

CookieSheet

B, C

375°-4000

7-12

 

 

.—.—

 

 

 

Glassor Metal

A, B, C

350°-400°

30-60

 

GlassCustard Cupsor

B

300°-3500

30-60

Reducetemp. to 300°for large cus-

Casserole(setin pan of

 

 

 

tard. Cook bread or rice pudding

notwater)

 

 

 

with custard base80to 90 minutes.

GlassCustard Cupsor

B

325°

50-90

 

Casserole

 

 

 

 

Pies

 

 

 

 

 

Frozen

‘oil Panon Cookie Sheet

A

400°-4250

45-70

Large pies use 400°and increase

 

Spreadto crust edges

B, A

 

 

time,

Meringue

325°-3500

15-25

To quickly brown meringue use

 

 

A, B

400°-425°

45-60

400°for 8-10 min.

One crust

31assor Satin-finish Metal

Custardfillings require lower temp.,

Two crust

Slassor Satin-finish Metal

B

400°-4250

40-60

longer time.

PastryShell

21assor Satin-finish Metal

B

450°

12-15

 

M&3edkwveous

 

 

 

 

 

Bakedpotatoes

jet on Oven Shelf

A, B, C

325°-4000

60-90

Increasetime for largeamount or

Scallopeddishes

Nassor Metal

A, B, C

325°-3750

30-60

size.

Souffles

Yass

El

300°-350°

30-75

 

A%wa-

28

Image 28
Contents Usethe Solver p Hi? ?sure’ your %wen isAppliancemustbe registered. a Pleasebe cerlainthat it is Awen. mLoose Ob sw@ u ‘ i rInteriorS @DOnot RFace e Opening door. TNoise ===49 Mode!JKP67P t o \n u p O d63$ Time Cook WS3=Choking How toUseCooking Codes Preference Control Should i useAuto Cook to cook puddingor sauces? CLWhat if ! don’tcover the dish Auto cook?Freshor frozen vegdabks ’ c TouseJkubmtic Roasting To u ?!%&casserole A R WTablespoonchili powder Teaspoonsalt Pkg -1/2 oz. dry onion soupmix Cutup chickenabout3 bCanned W’egetabies Y S o L eAuto r Fruits Desserts & BCXhb$er Eggs Cup cookingoil 1-1/3 cupswater Cup finelychoppedpecansXJTY’MshelfWmt Ccmkhgisnot Food Canned Foods Alto cook Code Container #ililx HmnentsSeeA R AAnswver$W Tnk‘ a ToA DefrostCode Time DT e When ! pressSTART,i heara dui! thumpingnoise.What is it?Can I Defrostsmall itemsin a hurry? Ch.Nxmmsa a Can I interruptmy Time Cook functionto check the food?TheProbe Why did PROBEflashon the displayafter 1touchedStart?Are there any foods1can’tTemp cook? Ca a m Can ! defrostand hold only?Oven m-w, 3 U Oven SLight comes on automatically when Sk BakingChart on TosetShelf See RoastingChart on IiiA-lb% Food ShelfThickness =J \ Qa a uMeLet wen partscod beforecleaningmanually Be Sure Electric Power Is ENJnFor use CM%Duet LampFM@acmyixitTo remove To replace coverW3FK ‘=4%A C n All ‘These ArePage ‘ 1s