GE JGKC15GEH, JGKC16GEH, JGKS15GEH, JGKM5GEH manual Food

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

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