GE JAS02M, JAS03M warranty Baking Guide

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.

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.

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.

Food	Container	Shelf	Oven	Time,
		Position	Temperature	Minutes	Comments
Bread
Biscuits (%-in. thick)	Shiny Cookie Sheet	B, C	400°-4750	15-20	Canned, refrigerated biscuits take
Coffee cake	Shiny Metal Pan with	B, A	350°-4000	20-30	2 to 4 minutes less time.
Corn bread or muffins	satin-finish bottom
	Cast Iron or Glass	B	400°-4500	20-40	Preheat cast iron pan for crisp crust.
Gingerbread	Shiny Metal Pan with	B	350°	45-55
Muffins	satin-finish bottom
	Shiny Metal Muffin Pans	A, B	400°-4250	20-30	Decrease about 5 minutes for muffin
Popovers	Deep Glass or Cast Iron Cups	B	375°	45-60	mix, or bake at 450”F. for 25 minutes,
Quick loaf bread	Metal or Glass Loaf Pans	B	350°-3750	45-60	then at 350°F. for 10 to 15 minutes.
Yeast bread (2 loaves)	Metal or Glass Loaf Pans	A, B	375°-4250	45-60	Dark metal or glass give deepest
Plain rolls	Shiny Oblong or Muffin Pans		375°-4250		browning.
		A, B		10-25	For thin rolls, Shelf B maybe used.
Sweet rolls	Shiny Oblong or Muffin Pans	B, A	350°-3750	20-30	For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angel food	Aluminum Tube Pan	A	325°-3750	30-55	Two-piece pan is convenient.
Jelly roll	Metal Jelly Roll Pan	B	375°-4000	10-15	Line pan with waxed paper.
Sponge	Metal or Ceramic Pan	A	325°-350”	45-60
Cakes
Bundt cakes	Metal or Ceramic Pan	A, B	325°-3500	45-65
Cupcakes	Shiny Metal Muffin Pans	B	350°-3750	20-25	Paper liners produce more moist
Fruit cakes	Metal or Glass Loaf or		275°-3000	2-4 hrs.	crusts.
		A, B			Use 300”F. and Shelf B for small or
Layer	Tube Pan	B	350°-3750	20-35	individual cakes.
	Shiny Metal Pan with
	satin-finish bottom	B	350°-3750
Layer, chocolate	Shiny Metal Pan with			25-30
	satin-finish bottom
Loaf	Metal or Glass Loaf Pans	B	350°	40-60
Cookies
Brownies	Metal or Glass Pans	B, C	325°-3500	25-35	Bar cookies from mix use same time.
Drop	Cookie Sheet	B, C	350°-400”	10-20	Use Shelf C and increase temp.
Refrigerator	Cookie Sheet	B, C	400°-4250	6-12	25”F. to 50°F. for more browning.
Rolled or sliced	Cookie Sheet	B, C	375°-4000	7-12
Fruits,
Other Desserts			350°-4000	30-60
Baked apples	Glass or Metal Pan	A, B, C
Custard	Glass Custard Cups or Casserole	B	300°-3500	30-60	Reduce temp. to 300”F. for large
	(set in pan of hot water)				custard. Cook bread or rice pudding
Puddings, Rice	Glass Custard Cups or	B	325°	50-90	with custard base 80 to 90 minutes.
and Custard	Casserole
Pies			400°-4250
Frozen	Foil Pan on Cookie Sheet	A		45-70	Large pies use 400”F. and increase
					time.
Meringue	Spread to crust edges	B, A	325°-3500	15-25	To quickly brown meringue, use
					400”F. for 8 to 10 minutes.
One crust	Glass or Satin-finish Metal	A, B	400°-4250	40-60	Custard fillings require lower
Two crust	Glass or Satin-finish Metal	B	400°-4250	40-60	temperature, longer time.
Pastry shell	Glass or Satin-finish Metal	B	450°	12-15
Miscellaneous
Baked potatoes	Set on Oven Shelf	A, B, C	325°-4000	60-90	Increase time for large amount
Scalloped dishes	Glass or Metal Pan	A, B, C	325°-3750	30-60	or size.
Souffles	Glass	B	300°-3500	30-75