GE JGJ3C16GPJ, JGBC17GEJ, JGBC16GEJ warranty Baking Guide, Preheating is very important

Baking Guide

1.Preheating is very important

when using temperatures below 225”I? and when baking foods such as biscuits, cookies, cakes and

other pastries. Preheat the oven for at least 15minutes.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

FoodCookware

Bread

2.Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent over- browning in the time it takes for heat to cook the center areas. We recommend dull (satin-finish) bottom surfaces of pans for cake pans and pie plates to be sure those areas brown completely.

ShelfOvenTime,

Positions Temperatures Minutes

3. Dark or non-shiny finishes, also	e
glass and Pyroceram@ cookware,
generally absorb heat which may result
in dry, crisp crusts. Reduce oven heat
25°F. if lighter crusts are desired+
Preheat cast iron for baking some
foods for rapid browning ~hen food is
added.

Comments

Biscuits (%-in. thick)			Shiny Cookie Sheet
Coffee cake			Shiny Metal			Pan with
			satin-finish			bottom
Corn	bread	or muffins	Cast Iron or Glass Pan
Gingerbread			Shiny Metal			Pan with
			satin-finish			bottom
Muffins			Shiny Metal			Muffin			Pans
Popovers			Deep Glass or Cast Iron Cups
Quick	loaf bread		Metal or Glass Loaf Pans
Yeast bread		(2 loaves)	Metal or Glass Loaf Pans
Plain	rolls		Shiny Oblong or Muffin Pans
Sweet	rolls		Shiny Oblong or Muffin Ruts
Cakes
(without shortening)
Angel food			Aluminum Tube Pan
Jelly rolI			Metal	Jelly		Roll Pan
Sponge			Metal or Ceramic					Pan
Cakes
Bundt cakes			Metal	or Ceramic				Pan
Cupcakes			Shiny Metal Muffin						Pans
Fruitcakes			Metal or Glass Loaf or
			Tube Pan
Layer			Shiny Metal			Pan with
			satin-finish			bottom
Layer, chocolate			Shiny Metal			Pan with
			satin-finish			bottom
Loaf			Metal or Glass Loaf Pans
cookies
Brownies			Metal or Glass				Pans
Drop			Cookie		Sheet
Refrigerator			Cookie		Sheet
RoHed or sliced			Cookie		Sheet
Fruits,
Other Desserts
Baked apples			Glass	or Metal			Pans
Custard			Glass	Custard			Cups		or
			Casserole (set in pan of hot water)
Puddings,		rice	Glass	Custard			Cups		or
and custard			Casserole
Pies
Frozen			Foil Pan on CooK\e Sheet
Meringue			Spread to crust				edges
One crust			Glass or Satin-finish						Metal	f%
Two crust			Glass or Satin-finish						Metal	Pan
Pastry shell			Glass or Satin-finish						Metal	Pdn
Miscellaneous
Baked potatoes			Set on Oven Shelf
Scalloped dishes			Glass	or Metal			Pan
Souffles			Glass	Pan

B, C		400°-4750	15-20
B, A		350°-4000	20-30
B		400°-4500	20-40
B		350°	45-55
A, B		400°-4250	20-30
B		375°	45-60
B		350°-3750	45-60
A,	B	375°-4250	45-60
A,B		375°-4250	10-25
B, A		350°-3750	20-30
A		325°-3750	30-55
B		3750-4000	10-15
A		325°-3500	45-60
A,B		325°-3500	45-65
B		350°-3750	20-25
A,	B	275°-3000	2-4 hrs.
B		350°-3750	20-35
B		350°-3750	25-30
B		350°	40-60
B, C		325°-350”	25-35
B, C		350°-4000	10-20
B, C		400°-4250	6-12
B, C		375°-4000	7-12
A, B, C		350”-400°	30-60
B		300°-3500	30-60
B		325°	50-90
A		400°-4250	45-70
B		325°-3500	15-25
A, B		400°-4250	45-60
B		400°-4250	40-60
B		450°	13-16
A, B, C		325°-400”	60-90
A,B,	C	3~5°-3750	30-60
B		300°-3500	30-75

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin mix. Or bake at 450”F. for 25 minutes, then at 350”F. for 10 to 15 minutes.

Dark metal or glass gives deepest browning.

For thin rolls, Shelf B maybe used.

For thin rolls, Shelf B maybe used.

Two piece pan is convenient.

Line pan with waxed paper.

Paper liners produce more moist crusts. Use 300°F. and Shelf B for small or individual cakes.

If baking four layers use shelves B and D.

Bar cookies from mix use same time. Use Shelf C and increase temperature 25 to 50”F. for more browning,

Reduce temperature to 300”F. for large custard.

Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies use 400°F. and increase time. To quick)y brown meringue use 400”F. for 9 to 11 minutes.

Custard fillings require lower temperature, longer time.

i: J i?

Increase time for large amount or size.