GE JGBP24GE warranty Baking Guide, Preheatingisvery imprmnt, shelf

Baking Guide

1.Preheatingisvery imprmnt

when using temperatures below 225”F.and when baking foods such as biscuifi, cookiesqcakes

and other pastries. Preheat the ovenfor at least 15minutes.

Preheating is not necessary when roastingor for long-timecooking of whole meals.

2.Aluminumpans conduct heat quickly,For most conventional baking, light, shinyfinishes give best resultsbecause they help preventoverbrowning,For best browningresults, we recommend dull bott~msurfaces for cake pans and pie plates.

3, Dark or non-shinyfinishes and glass cookwaregenerally absorb heat which may result in dry, crisp crusts. Reduce ovenheat 25”F.if lightercrusts arc desired. Mpid browningof some foods can be achieved-bypreheatingcast-iron cookware.

Food	Cookware
Bread
Biscuits(M-in. thick)	ShinyCookie Sheet

shelf	Oven	Time,
Positions	Temperatures	Minutes	Comments
B, C	400°-4750	15-20	Canned, refrigeratedbiscuitstfike2 to 4
			minutes less time.

Coffeecake	ShinyMetal Pan with	B, A	350°-4000	20-30
Corn bread or muffins	satin-finishbottom
	Cast Iron or Glass Pan	B	400°-4500	20-40	Preheat cast-ironpan for crisp crust.
Gingerbread	ShinyMetal Pan with	B	350°	45-55
	satin-finishbottom
Muffins	ShinyMetal Muffin Pans	A,B	400°-4250	20-30	Decrease about 5 minutes for muffin mix
Popovers	Deep Glass or Cast-Iron Cups	B	375°	45-60	or bake at 450”F.for 25 minutes, then at
Quick loaf bread	Metal or Glass Loaf Pans	B			350”F.for 10to 15minutes.
			350°-3750	45-60	Dark metal or glass gives deepest
Yeastbread (2 loaves)	Metal or Glass Loaf Pans	A, B	375°-4250	45-60	browning.
Plain rolls	ShinyOblong or Muffin Pans	A, B	375°-4250	10-25	For thin rolls, Shelf B maybe used,
Sweet rolls	ShinyOblong or Muffin Pans	B, A	350°-3750	20-30	For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food	AluminumTube Pan	A	325°-3750	30-55	Two-piecepan is convenient.
Jelly roll	MetalJelly Roll Pan	B	375°-4000	10-15	Line pan with wax paper.
Sponge	Metalor Ceramic Pan	A	325°-3500	45-60
Cakes
Bundt cakes	Metalor Ceramic Pan	A, B	325°-3500	45-65
Cupcakes	shinyMetal Muffin Pans	B	350°-3750	20-25	Paper liners produce moister crusts.
Fruitcakes	Metalor Glass Loaf or	A,B	275°-3000	2-4 hrs.	Use 300”F. and Shelf B for small or
	rube Pan				individual cakes.
Layer	lhinyMetal Pan with	B	350°-3750	20-35	If baking four layers, use
	atin-finishbottom				Shelves B and D.
Layer, chocolate	ihinyMetal Pan with	B	350°-3750	25-30
	atin-finishbottom
Loaf	fletalor Glass Loaf Pans	B	350°	40-60
Cookies
Brownies	fletalor Glass Pans	B, C	325°-35G0	25-35	Bar cookies from mix use same time.
Drop	:ookieSheet	B, C	350°-4000	10-20	Use Shelf C and increase temperature
					25° to 50°F. for more browning.
Refrigerator	ookie Sheet	B, C	400°-4250	6-12
Rolled or sliced	ookie Sheet	B, C	375°-4000	7-12
Fruits,
Other Desserts
Baked apples	lass or Metal Pans	A, B, C	350°-4000	30-60
Custard	lass Custard Cups or	B	300°-3500	30-60	Reduce temperature to 300”F. for large
	asserole(set in pan of hot water)				custard.
Puddings, rice	Glass Custard Cups or	B	325°	50-90	Cook bread or rice pudding with custard
and custard	Casserole				base 80 to 90 minutes.
Pies
Frozen	Foil Pan on Cookie Sheet	A	400°-4250	45-70	Large pies use 400”F, and increased time.
Meringue	Spread to crust edges	B, C	325°-3500	15-25	To quickly brown meringue. use 400”F. for
					8 to 10minutes.
Onc crust	Glass or Satin-finish Metal	A, B	400°-4250	45-60	Custard fillings require lower temperature,
Two crust	Glass or Satin-finish Metal	B	400°-4250	40-60	longer time.
Pastrv sflell	I Glass or Satin-finish Metal Pan	B	450°	13-16
		A, B, C	325°-4000	60-90	Increase time for large amount or size.
		A, B, C	325°-3750	30-60
		B	300°-3500	30-75