GE JB400GK, JB490GJ, JB391GK, JSP28GJ, JSP27J warranty BakingGuide

BakingGuide

. Aiurninumpansconductheat quic~y. For mostconventional baking,light,shinyftishes generally givebestresults.Theyprevent ~verbrowningin tie ~fie it takes forheatto cookthecenterareas. Dull(satin-finish)bottomsurfaces of p~ans are recommendedforcake

p&s andpie platesto be surethose

.-

areasbrowncompletely.

—.

2.Dark or non-shinyfinishes, glassandPyroceram@cookware, generallyabsorbheat, whichmay resultin dry,crispcrusts.Reduce ovenheat25”F.if lightercrustsare desired.Preheatcastironfor bakingsomefoodsfor rapid browningwhenfoodis added.

3.Preheatingthe ovenis notalways necessary,e~peciallyfor foods -

whichcooklongerthan30 to 40 minutes.For foodwithshort cookingtimes, preheatinggives best appearanceandcrispness.

4.Openthe ovendoorto check foodas littleas possibleto prevent unevenheatingandto saveenergy.

FoodContainer

Bread

Biscuits(%-in.thick) ShinyCookieSheet

Shelf	Oven	Time,
Wsition	~mperature	Minutes	Comments
B,C	400°-4750	15-20	Canned,refrigeratedbiscuitstake
			2 to4 minuteslesstime.

Coff= cake	ShinyMetalPanwith
	satin-finishbottom
Cornbreador muffins	CastIronor Glass
Gingerbread	ShinyMetalPanwith
	satin-finishbottom
MuffIns	ShinyMetalMuffinPans
Popovers	DeepGlassor CastIronCups
Quickloafbread	Metalor GlassLoafPans
Y~t bread(2loaves)	MetalorGlassLoafPans
Plainrolls	ShinyOblongor Muffinkns
Sweetrolls	ShinyOblongor MuffinPans
]Cakes
(withoutshortening)
Angelfood	Aluminum~be Pan
Jellyroll	MetalJellyRollPan
Sponge	Metalor CeramicPan
cakes	MetalorCeramicPan
Bundtcakes
Cupcakes	ShinyMetalMuffinPans
Fruitcakes	Metalor GlassLoafor
	Wbe Pan
Layer	ShinyMetalPanwith
Layer,chocolate	satin-finishbottom
	ShinyMetalPanwith
Loaf	satin-finishbottom
	Metalor GlassLoafPans
cookies
Brownies	Metalor GlassPans
Drop	CookieSheet
Refrigerator	CookieSheet
Rolledor slicd	CookieSheet
hits,
~her Dessefi
Bakedapples	Glassor MetalPan
Custard	GlassCustardCupsor Casserole
	[setin panofhotwater)
Puddings,Rice	GlassCustardCupsor
mdCustard	Casserole
Ha
Fromn	FoilPanonCoo,MeSneet
‘tieringue	Spreadtocrustedges
2necrust	Glassor Satin-finishMetal
rwclcrust	Glassor Satin-finishMetal
%str~shell	Glassor Satin-finishMetal
	E

B,A 350°-4000 20-30

B400°-450020-40 Preheatcastironpanforcrispcrust.

B	350°	45-55
A, B	400°-4250	20-30	Decreaseabout5 minutesformuffin
B	375°	45-60	mix,or bakeat 450T. for25minutes,
B	350°-3750	45-60	thenat 350”F.for 10to 15minutes.
A, B	375°-4250	45-60	Darkmetalor glassgivedeepest
A, B	375°-4250		browning.
		10-25	Forthinro~s,ShelfBmaybe used.
B. A	350°-3750	20-30	Forthinrolls,ShelfBmaybeused.
A	325°-3750	30-55	Two-piecepanis convenient.

B375°-400010-15 Linepanwithwaxedpaper.

A325°-3500 45-60

A, B 325°-3500 45-65

B350°-375020-25 Paperlinersproducemoremoist crusts.

A, B	275°-3000	2-4hrs.	Use300”F.andShelfBforsmallor
B	350°-3750	20-35	individualcakes.
B	350°-3750	25-30
B	350°	40-60
B,C	325°-3500	25-35	Barcookiesfrommixusesametime.
B,C	350°-4000	10-20	UseShelfC andincreasetemp.
B,C	400°-4250	6-12	25”F.to50°F.formorebrowning.
B. C	375°-4000	7-E

A, B,C 350°-4000 30-60

B300°-3500 30-60 Reducetemp.to300”F.forlarge custard.Cookbreador ricepudding

B 325° 50-90 withcustardbase80to 90minutes.

A400°-4250 45-70 Largepiesuse400”F.andincrease time.

B,A	325°-3500	15-25	Toquicklybrownmeringue,use
A, B	400°-4250	40-60	400”F.for8 to 10minutes.
			Custardfillingsrequirelower

B400°-4250 40-60 temperature,longertime.

B	450°	12-15
A, B,C	325°-4000	60 90	Increasetimeforlargeamount
A, B,C	325°-3750	30 60	or size.
B	300°-3500	L30-75

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