GE JBP87GD, 49-4540 manual Own, Comments

q. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishes give best results because they pre- vent overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recom- mended for cake pans and pie plates to be sure those areas brown completely.

Z!. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry, crisp crusts. Reduce oven heat 25°

					SIwm
Food	Container				Position
Bread					—.
Biscuits (%-in. thick)	Shiny Cookie Sheet				B, C
Coffee cake	Shiny Metal Pan with				B, A
	Satin-finish	bottom
Corn bread or muffins	Cast Iron or Glass				B
Gingerbread	Shiny Metal Pan with				B
Muffins	Satin-finish	bottom
	Shiny Metal Muffin			Pans	A, B
Popovers	Deep Glass or Cast Iron Cups				B
Quick Loaf Bread	Metal or Glass Loaf Pans				B
Yeast bread (2 loaves)	Metal or Glass Loaf Pans				A, B
Plain rolls	Shiny Oblong or Muffin Pans				A, B
Sweet rolls	Shiny Oblong or Muffin Pans				B, A
cakes
(without shortening)
Angel food	Aluminum	Tube Pan			A
Jelly roll	Metal Jelly	Roll Pan			B
Sponge	Metal or Ceramic		Pan		A
cakes
Bundt cakes	Metal or Ceramic		Pan		A, B
Cupcakes	Shiny Meta{ Muffin			Pans	B
Fruit cakes	btetal or Glass Loaf or				A, B
	Tube Pan
Layer	Shiny Metal Pan with				B
	Satin-finish	bottom
Layer, Chocolate	Shiny Metal Pan with				B
	Satin-finish	bottom
Loaf	Metal or Glass Loaf Pans				B
Cookies					8, c
Brownies	vletal or Glass Pans
Drop	:ookie Sheet				B, C
Refrigerator	2ookie Sheet				B, C
Rolled or sliced	2ookie Sheet				B, C
Fruits,
other Desserts
Baked apples	~lass or Metal				A, B, C
Custard	;Iass Custard Cups or				B
	>asserole (set in pan of
	lot water)
Puddings, Rice and	;Iass Custard Cups or				B
Custard	>asserole
Piim
Frozen	‘oil Pan on Cookie			Sheet	A
Meringue	lpread to crust edges				B, A
One crust	?JIassor Satin-finish			Metal	A, B
Two crust	;Iass or Satin-finish			Metal	B
Pastry Shell	;Iass or Satin-finish			Metal	B
Baked potatoes	;et on Oven Shelf				4, B, C
Scalloped dishes	~lass or Metal				4, B, C
%~fff Ies	~lass				B

if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

&Preheating the oven is not always necessary, especially for foods which cook longer than 30 or 40 minutes. For food with short cooking times, preheating gives best appearance and crispness,

&Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

own	Ti??m+	Comments
Temp.	Min.
400°-4750	15-20	Canned refrigerated biscuits take
		2-4 min. less time.
350°-4000	20-30
400°-4500	20-40	Preheat pan for crisp crust.
350°	45-55
400°-4250	20-30	Decrease about 5 min. for muffin
375°	45-60	mix. Or bake at 450° for 25 min.,
		then at 350° for 10-15 min.
350°-3750	45-60
375°-4250	45-60	Dark.metal or glass give deepest
		browning.
375°-4250	10-25	For thin	rolls,	Shelf B may be used.
350°-3750	20-30	For thin	rolls,	Shelf B may be used.
325°-3750	30-55	Two piece pan is convenient.
375°-4000	10-15	Line pan with waxed paper.
325°-3500	45-60
325°-3500	45:65
350°-3750	20-25	Paper !iners produce more moist
275°-3000	2-4 hrs	crusts.
		Lfse 300° and Shelf B for small or
350°-3750	20-35	individual cakes.
350°-3750	25-30
350°	40-60
325°-3500	25-35	Bar cookies from mix use same
350°-4000	10-20	time. Use Shelf C and increase
4000-4250	6-12	temp. 25-50° for more browning,
375°-4000	7-12
350°-4000	30-60
300°-3500	30-60	Reduce temp. to 300° for large
		custard. Cook bread or rice pudding
		with custard base 80 to 90 minutes,
325°	50-90
400°-4250	45-70	Large pies use 400° and increase
325°-3500		time.
	15-25	To quickly brown meringue use
400°-4250	45-60	400° for 8-10 min.
		Custard	fillings require lower temp.,
400°-4250	40-60	longer time,
450°	12-15
325°-4000	60-90	Increase time for large amount or
325”-375°	30-60	size.
300°-3500	30-75			.—

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