LAluminumpansconductheatquickly.For most conventionalbaking,light,shinyfinishesgivebestresults becausetheyhelppreventover-browningin the timeit takesfor heatto cookthe centerareas. Werecommend dull(satin-finish)bottomsurfacesofpans for cakepans

-and pie plates to be sure thoseareasbrowncompletely.

 

 

Shelf

Food

Cookware

Positions

Bread

 

B, C

Biscuits (Win. thick)

Shiny Cookie Sheet

2.D.trkor non-shinyfinishes,alsoglassand pyroceram, gcwrallyabsorbheatwhichmayresultin dry, crisp crusts.Reduceovenheat25°F.if lightercrustsare desired.Preheatcast ironfor bakingsomefoodsfor rapid browningwhenfoodis added.

Oven

Time,

Comments

Temperatures

Minutes

400°-4750

15.20

Canned, refrigeratedbiscuits take 2 to 4

 

 

minutes less time.

Coffeecake

Shiny Metal Pan with

B, A

 

satin-finish bottom

B

Corn bread or muffins

Cast Iron or Glass Pan

Gingerbread

Shiny Metal Pan with

B

 

satin-finish bottom

A, B

Muffins

Shiny Metal Muffin Pans

Popovers

Deep Glass or Cast Iron Cups

B

Quick loaf bread

Metal or Glass Loaf Pans

B

Yeastbread (2 loaves)

Metal or Glass Loaf Pans

A, B

Plain rolls

Shiny Oblong or Muffin Pans

A, B

Sweet rolls

Shiny Oblong or Muffin Pans

B, A

Cakes

 

 

(without shortening)

 

 

Angel food

Aluminum “llbe Pan

A

Jelly roll

Metal Jelly Roll Pan

B

Sponge

Metal or Ceramic Pan

A

Cakes

 

 

Bundt cakes

Metal or Ceramic Pan

A, B

Cupcakes

Shiny Metal Muffin Pans

B

Fruit cakes

Metal or Glass Loaf or

A, B

 

Tube Pan

 

350°-4000

20-30

400°-4500

20-40

350°

45-55

400°-4250

~()-3(3

375°

45-60

350°-3750

45-60

375°-4250

45-60

375°-4250

10-25

350°-3750

20-30

325°-3750

30-55

375°-4000

10-15

325°-3500

45-60

325°-3500

45-65

350°-3750

20-25

275°-3000

2-4 hrs.

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 10to 15minutes.

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.

Layer

Shiny Metal Pan with

B

 

satin-finish bottom

B

Layer, chocolate

Shiny Metal Pan with

 

satin-finish bottom

 

Loaf

Metal or Glass Loaf Pans

B

cookies

 

B, C

%ownies

Metal or Glass Pans

3rop

Cookie Sheet

B, C

refrigerator

Cookie Sheet

B, C

lolled or sliced

Cookie Sheet

B, C

Fruits,

 

 

OtherDesserts

 

 

3akedapples

Glass or Metal Pans

A, B, C

hstard

Glass Custard Cups or

B

 

Casserole (set in pan of hot water)

B

Puddings, rice

Glass Custard Cups or

and custard

Casserole

 

Pies

 

 

Frozen

Foil Pan on Cookie Sheet

A

Meringue

Spread to crust edges

B, A

One crust

Glass or Satin-finish Metal

A, B

Twocrust

Glass or Satin-finish Metal

B

Pastry shell

Glass or Satin-finish Metal

B

Miscellaneous

 

A, B, C

Baked potatoes

Set on Oven Shelf

Scalloped dishes

Glass or Metal

A, B, C

Souffles

Glass

B

350°-3750

20-35

 

350°-3750

25-30

 

350°

40-60

 

325°-3500

25-35

Bar cookies from mix use same time.

350°-4000

10-20

Use Shelf C and increase temperature

 

 

25 to 50”F. for more browning.

400”-425°

6-12

 

375°-4000

7-12

 

350°-4000

30-60

 

300°-3500

30-60

Reduce temperature to 300”F. for large

 

50-90

custard.

325°

Cook bread or rice pudding with custard

 

 

base 80 to 90 minutes.

400°-4250

45-70

Large pies use 400”F. and increase time.

325°-3500

15-25

To quickly brown meringue use 400°F. for

 

 

8 to 10minutes.

400°-4250

45-60

Custard fillings require lower temperature,

400°-4250

40-60

longer time.

450°

12-15

 

325°-4000

60-90

Increase time for large amount or size.

325°-3750

30-60

 

300°-3500

30-75

 

8

Page 8
Image 8
GE JGKC15GEH, JGKC16GEH Food Cookware, Bread, Comments, Temperatures, Cakes, Cookies, Fruits OtherDesserts, Miscellaneous

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