GE JGBP24GEF warranty BatingGuide

BatingGuide

LPreheating is veryimportant whenusingtemperatures below 225*Eand. when baking fimdssuch as biscuits, cookies, cakes and other pastries. Preheattheovenfor at least15minutes.

Preheatingis notnecessarywhen roastingor forlong-timecoolingof wholemeals.

2.Aluminumpansconductheat quicklyFormostconventionalbaking,. light,shinyfinishesgivebestresults becausetheyhelppreventover- browninginthetimeittakesforheatto cookthecenterareas.Werecommend dull(satin-finish)bottomsurfacesof partsforcakepansandpieplatesto be surethoseareasbrowncompletely.

3, Darkor non-shinyfinishes,also glassandPyroceram”cookware, generallyabsorbheatwhichmayresult indry,crispcrusts.Reduceovenheat 25”Fiflighter.crustsare desired. Preheatcastironforbakingsome foodsforrapidbrowningwhenfoodis added.

		Shelf	Oven	Time,
Food	Cookware	Positions	Temperatures	Minutes
Bresd
Biscuits(%-in.thick)	ShinyCookieSheet	B,C	400°-4750	15-20
Coffkecake	ShinyMetalPanwith	B,A	350°-4000	20-30
	satin-finishbottom
Cornbreador muffins	CastIronor GlassPan	B	400°-4500	20-40
Gingerbread	ShinyMetalPanwith	B	350”	45-55
Muffins	satin-finishbottom
	ShinyMetalMuffinPans	A, B	400°-4250	20-30
Popovers	DeepGlassor CastIronCups	B	375°	45-60
Quickloafbread	MetalorGlassLoafPans	B	350°-3750	45-60
Y~t bread(2 loaves)	MetaIorGlassLoafPans	A, B	375°-4250	45-60
Plainrolls	ShinyOblongor MuffinPans	A, B	375°-4250	10-25
Sweetrolls	ShinyOblongor MuffinPans	B,A	350°-3750	20-30
cakes
(withoutshortening)
Angelfired	Aluminhml’hbePan	A	325°-3750	30-55
Jellyroll	MetalJellyRollPan	B	375°-400”	10-15
Sponge	MetalorCeramicPan	A	325°-3500	45-60
cakes
Bundtcakes	Metalor CeramicPan	A, B	325°-3500	45-65
Cupcakes	ShinyMetalMut%nPans	B	350°-3750	20-25
Fruitcakes	Metalor GlassLoafor	A, B	275°-3000	2-4hrs.
	‘IWePan
Layer	ShinyMetalPanwith	B	350°-3750	20-35
Layer,chocolate	satin-finishbottom
	ShinyMetalPanwith	B	350°-3750	25-30
	satin-finishbottom
Loaf	Metalor GlassLoafPans	B	350°	40-60
Cookies
3rownies	Metalor GlassPans	B,C	325°-3500	25-35
>rop	CookieSheet	B,C	350°-4000	10-20
<refrigerator	CookieSheet	B,C	400°-4250	6-12
lolledor sliced	CookieSheet	B,C	375°-4000	7-12
?ruits,
)ther Desserts
hkedapples	Glassor MetalPans	A, B,C	350°-4000	30-60
ktard	GlassCustardCupsor	B	300°-3500	30-60
%ddings,rice	Casserole(setin panof hotwater)
	GlassCustardCupsor	B	325°	50-90
!ndcustard	Casserole
%
‘rozen	Foill% onCookieSheet	A	400°-4250	45-70
fferingue	Spreadtocrustedges	B,C	325°-3500	15-25
)necrust	Glassor Satin-finishMetalPan	A, B	400°-4250	45-60
‘Wocrust	Glassor Satin-finishMetalPan	B	400°-4250	40-60
%stryshell	I Glassor Satin-finishMetalPan	B	450°	13-16
Wce!hmeous
3akedpotatoes	SetonOvenShelf	A, B,C	325°-4000	60-90
lcallopeddishes	Glassor MetalPan	A, B,C	325°-3750	30-60
;ouffles	GlassPan	B	300°-350”	30-75

Comments

Camed, refrigeratedbiscuitstake2 to4 minuteslesstime.

Preheatcast ironpanforcrispcrust.

Decreaseabout5 minutesformuffinmix. Or bakeat 450”F.for25minutes,thenat 350”F.for 10to 15minutes. Darkmetalor glassgivesdeepest browning.

Forthinrolls,ShelfB maybeuse&

Forthinrolls,ShelfB maybeused.

Twopiecepanis convenient.

Linepanwithwaxedpaper.

e-

Paperlinersproducemo~ moistcrusts. Use300”F.andShelfBforsmallor individualcakes.

If bakingfourlayersuse shelvesBandD.

Barcookiesfrommixusesametime. UseShelfC andincreasetemperate 25to 50°F.for morebrowning.

Reducetemperatureto 300”F.forlarge custard.

Cookbreador ricepuddingwithcustard base80to90 minutes.

Largepiesuse400”F.andincreasetime.

Toquicklybrownmeringueuse400”F.for 9 to 11minutes. Custardfillingsrequirelowertemperature, longertime.

Increasetimefor largeamountor size.

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