GE JBP26AP, JBP26GP, JBP26WP, JBP22P, JBP22GP, JBP25GP, JBP24GP Baking Guide, Bread 400-4750 15-20

Baking Guide

1.Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally 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 foods with short cooking times, preheating gives best appearance and crispness.

4.Open the oven door to check foo{as little as possible to prevent uneven heating and to save energy.

Food		Shelf	Oven		Time,		Comments
	Container	Position	Temperature		Minutes
Bread			400°-4750	15-20			Canned, refrigerated biscuits take 2 to
Biscuits ( X in. thich)	Shiny Coohie Sheet	B, C
Coffee cake	Shiny Metal Pan with	B, A	3500-4000	20-30			4 minutes less time.
	satin- i’inish bottom	B			~p+()		Preheat cast-iron pan for crisp crust.
Corn bread or muffins	Cast Iron or Glas\ Pan		4000-4500
Gingerbread	Shiny Metal Pan with	B	350°	45-55
	satin-finish bottom				~o_~()
Muffins	Shiny Metal Muffin Pan\	A. B	4000-4250				Decrease about 5 minutes for muffin
							mix, or bake at 450°F. for 25 minutes,
Popovers	Deep Gla\\ or Cast-Iron Cup\	B	375°	45-60			then at 350”F. for 10 to 15 minutes.
Quich loaf breud	Metal or Gltiss Loaf Pans	B	3500-375”	45-60
Yeast bread (2 loave~)	Metal or Glass Loat Pans	A, B	375°-4?50		‘45-60		Dark metal or glass give deepest
		A, B	375°-4250				browning.
Pluin rolls	Shiny Oblong or Muffin pans			10-25			For thin rolls, Shelf B may be used.
Sweet rolls	Shiny C)blong or Muffin Pans	B, A	.3500 -3750		~()-q()		For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angej food	A] LI[llln LlfIl Tube Pan	A	325°-.3750	30-55			Two-piece pan is convenient.
Jelly roll	Metal Jell} Roll Pan	B	375°-4000	1 ()-15			Line pan with waxed paper.
Sponge	Metal or Ceramic Pan	A	~~50_~500	45-60
Cakes	Metal or Ceramic Pan	A. B	7? 50-3500	45-65
Bundt ctikes
			. -.
Cupcakes	Shiny Metal Muffin pans	B	350°-3750	~()_~5			Paper liners produce moister crusts.
Fruit cakes	Metal or Glass Loaf or Tube Pan	A. B	-.		2-4 hrs.		Use 300°F. and Shelf B for small or
			?7 jn-~()()o
Layer	Shiny Metal Pan with	B	3500-3750	~()_35			individual cakes.
	wtin-finish bottom	B	350°-3750	25-30
Layer. chocolate	Shin~ Metal Pan with
	satin-finish bottom		3500	40-60
Loaf	Metal or Glass Loaf Pan\	B
Cookies	Mettil or Glass Pan\	B. C		25-35			Bar cookies from mix use same time.
Brownies			~~so-~soo
Drop	Cookie Sheet	B, C	3500-4000	1 ()-2()			Use Shelf C and increase temp. 25°F.
Refrigerator	Coohie Sheet	B, C	400°-425’	6-12			to 500F. for more browning.
Rolled or sliced	Coohie Sheet	B, C	.375°-4000		7-f 2
Fruits,
Other Desserts			3500-4000	30-60
Baked app]e~		A, B, C
CLIStal-Li		B	3000-3500		30-60”		Reduce temp. to 300”F. for large
		B					custard.
Puddings. rice				50-90			Cook bread or rice pudding with
and custard							custard base 80 to 90 minutes.
Pies	Foil Pan on Cookie Sheet	A	400°-425’				Large pies use 400”F. and more time.
Frozen				45-70
Meringue	spread to crujt edges	B. A	~75C-350C	15-25			To quickly brown meringue, use 400°F.
			. -.
							for 8 to 10 minutes.
One crust	Gla\\ or S:itin-t’inish Metal Pan	A. B	4000-4250	40-60			Custard fillings require lower
Two crust	Gluss or S~tin-finish Metal Pan	B	4000-4250	40-60			temperature, longer time.
Pastry she~l	Gla\\ or S~itin-fini.\h Metti] Pan	B	450”	12-15
Miscellaneous	Set on Oven Shelf	A. B, C	325°-4000				Increase time for larger amount or
Baked potatoef				60-90
Scalloped dishei	Glas\ or Metal Pan	A, B, C	j~5°_j750	30-60			size.
souffles	Gltis\	B	300°-3500	30-75
						15

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