GE JCJS67 (Shelf iPcxiMcms:II =bommy2,3, and4=top)

.

oven

(Shelf iPcxiMcms:II =bomm’y2,3, and4=top) —

4. Aluminum pans generally conduct heat quickly, For most

conventional bakinglight shiny finishes generally give best

results because they help prevent overbrowning in the time it

takes for heat to cook the center areas. Dull (satin-finish) bottom

surfaces of pans are recommended for cake pans and pie plates

to help those areasbrowncompletely.

2. Dark or non-shiny finishes, alsoglass and pyroceram,gener-

ally absorb heat which may result in dry, crisp crusts. Reduce

oven heat 25° if lighter crusts are desired. Preheat cast iron for

baking some foods for rapid browning when food isadded. —

3, Preheating the oven is not always necessary, especially for

foods which cook longer than 30 or 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 saveenergy.

‘rimeJ

Min.

Shelf

Posniml

2,3

2,1

1,2

2,1

Preheai

oven

Yes

Owen

romp.

400°-4750

350°-4000

400°-4500

350°

400°-4250

375”

350°-3750

375°-4250

350°-3750

Food Container cwlmlerfi~s

mead

Biscuits {%-in.thick) Canned refrigerated biscuits take

2-4min. less time.

Shiny CookieSheet 15-20

20-30

20-40

45-55

20-30

45-60

10-2!5

20-30

Coffeecake Shiny Metal Pan with

Satin-finish bottom

CastIron or Glass Preheat cas’~iron panfor crisp

crust.

Corn breador ,muffins

Shiny MetalPan with

Satin-finish bottom

Shiny MetalMuffin Pans

DeepGlass or CastIron Cups

Gingerbread

Decreaseabout 5min. for muffin

mix.or bake at 450° for 25 min.,

thenat 350° for 10-15 min.

Muffins

Popovers

Quick LoafBread

Yeastbread (2 loaves) Metal or GlassLoaf Pans

Metalor Glass Loaf Pans Dark metal or glass give deepest

browning.

Forthin rolls, Shelf 2may be used.

Plainrolls

Sweetrolls

Cakes

(without shortening)

Angel food

Jelly roll

S~onQe

Shiny Oblong or Muffin Pans

Shiny Oblong or,Muffin Pans

Yes

YES

Yes

325°-3750

375°-4000

325°-3500

25-50

10-15

45-60

Twopiece pan is convenient,

Line panwith waxed paper. ~

Aluminum TubePan

MetalJelly Roll Pan

Metalor Ceramic Pan

Cakes

Bundt cakes

Cupcakes Metal orCeramic Pan

Shiny MetalMuffin Pans 1,2

1,2

2,3

1,2, 3

Yes

325°-3500

350°-3750

275°-3000

350°-3750

350°

45-65

20-25

2-4hrs,

20-35

25-30

35-60

Paperliners produce more moist

crusts.

Use300° and Shelf 2for small or

individual cakes.

Fruit cakes Metalor Glass Loaf or

TubePan

Shiny MetalPan with

Satin-finish bottom

Shiny MetalPan with

Satin-finish bottom

Metalor Glass Loaf Pans

Layer

Layer,Chocolate

Loaf

Brownies

Drop Metafor Glass Pans

CookieSheet Yes

Yes

325°-3500

350°-4000

400°-4250

375°-4000

25-35

10-20

6-12

7-12

Barcookies from mix use same

time. UseShelf3 and increase

temp. 25-50°for more browning.

Refrigerator

Rolled orsliced Cookie Sheet

CookieSheet

Fruits,

Other~@H343~tS

Bakedapples

Custard Nass orMetal

31assCustardCups or

Oasserole(setin pan of

lot water)

~lassCustard Cups or

2asserole

350°-4000

304)”-350”

325°

30-60

50-90

Reducetemp. to 300° for large cus-

tard. Cook breador rice pudding

with custard base80 to 90 minutes.

Puddings, Riceand

Custard

Pies

Frozen coilPan on Cookie Sheet 1

2,1

1,2

——

1,2,3

1,2, 3

Yes

400”-425°

325°-3500

400°-425”

400°-4250

450°

45-70

15-25

40 40-60

12-’15

60-90

30-60

30-75

Largepies use 400° and increase

time.

Toquickly brown meringue use

400° for 8-10min.

Custardfillings require lower

Meringue Spreadto crust edges

~lassor Satin-finish Metal

31assorSatin-finish Metal

Onecrust

Two crust

PastryShell

Bakedpotatoes

.%alloped dishes

Souffles

tempo,ionger time. ~

~

Increasetime for large amount or325°-4000

325°-3750

300°-3500

;et on OvenShelf

;Iass orMetal

;Iass size.