GE JBP28G manual

1. Aluminumpansconductheat

quickly.For mostconventional ~ting, light,shinyftishes generally

givebestresultsbecausethey preventoverbrowningDull(satin.- finish)bottomsurfacesof pansare recommendedfor cakepansand

pieplatesto be surethoseareas browncompletely.

FoodContiiner

Bread

Biscuits(lA-in.thick) ShinyCookieSheet

2. Dark or non-shinyfinishes,		3. Openthe ovendoor to check
glassand Pyroceram@cookware		foodas littleas possibleto prevent
ofienabsorbheat, whichmayresult		unevenheatingandto saveenergy.
indry,crispcrusts.Reduceovenheat
25°F.if lightercrustsare desired.
Preheatcast iron for bakingsome
foodsfor rapidbrowningwhen
foodis added.
Oven	Time,
Temperature	Minutes	Comments
400°-4750	15-20	Canned,refrigeratedbiscuitstake
		2 to 4 minuteslesstime.

Coffeecake	ShinyMeti Panwithsatin-finishbottom
Cornbreador ~fflns	CastIronor Glass
Gingerbread	ShinyMeta3Panwithsatin-finishbottom
Muffins	ShinyMetalMuffinPans
Popovers	ShinyMetalMuffinPans
Quickloafbread	Metalor GlassLoafPans
Yeastbread(2 loaves)	MetalorGlassLoafPans

350°-400” 20-30

400°-4500 20-40

350°45-55

400°-4250 20-30

375°45-60

350°-375” 45-60

375°-4250 45-60

Preheatcast ironpanforcrispcrust.

Decreaseabout5 minutesformuffin mix,or bakeat 450W.for25minutes, thenat 350”Ffor. 10to 15minutes.

Darkmetalor glassgivedeepest browning.

Darkmetalor glassgivedeepest browning.

4

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Plainrolls	ShinyOblongor MuffinPans
Sweetrolls	ShinyOblongor MuffinPans
Cakes
(withoutshortening)
Angelfood	Aluminum~be Pan
Jellyroll	MetalJellyRollPan
Sponge	Metalor CeramicPan
Cakes
Bundtcakes	Metalor CeramicPan
Supcakes	ShinyMetalMuffinPans
Fruitcakes	MetalOrGlassLoafor ‘AIbePan
.ayer	ShinyMetalPanwithsatin-finishbottom
.ayer,chocolate	ShinyMetalPanwithsatin-finishbottom
Loaf	Metalor GlassLoafPans
Cookies
Brownies	Metalor GlassPans
Drop	CookieSheet
Refrigerator	CookieSheet
?olledor sliced	CookieSheet
Fmits,
XherDesserts
3akedapples	Glassor MetalPan
:ustard	Glass CustardCupsor Casserole
	(set in panofhotwater)
‘uddings,Rice	Glass CustardCupsor Casserole
,ndCustard
$es

375°-4250	10-25
350°-3750	20-30
325”-375°	30-55	Two-piecepanis convenient.
375°-4000	10-15	Linepanwithwaxedpaper.
325°-3500	45-60	/.
325°-3500	45-65
350°-3750	20-25	Paperlinersproducemommoistcrusts.
275°-3000	2-4hrs.	Use300”F.forsmallor individualcakes.
350°-375”	20-35
350°-3750	25-30
350°	40-60
325°-3500	25-35	Barcookiesfrommixusesametime.
350°-4000	10-20	Increasetemperature25”F.to 50°F.
400°-4250	6-12	for morebrowning.
375°-4000	7-12
300°-4000	30-60
300°-3500	30-60	Reducetemperatureto 300”F.forlarge
325°		custard.
	50-90	Cookbreador rice puddingwithcustard
		base80to90minutes.

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‘ro*n	Foil PanonCookieSheet	400°-4250	45-m	Largepiesuse400”F.andincreasetime.
fieringue	Spreadtocrust edges	320°-3500	15-25	Toquicklybrownmeringue,use400”F.
b e crust	G1ass or Satin-finishMetal “	400°-4250	40-60	for 8 to 10minutes.
				Custardfillingsrequire”lower
‘Wocrust	G]assor Satin-finishMetal	400°-4250	40-60	temperature,longertime.
Rstry shell	GIassor Satin-finishMetal	450°	12-15
Miscellaneous
?akedpotatoes	SetonOvenShelf	325°-4000	60-90’	Increasetimeforlargeamountor size.
;callo@ dishes	G]assor Metal%n	325°-3750	30-60
Souffles	GlaSs	300°-3500	30-75