GE JHC56G manual Bread, Jape,. \illcrs prodllc~moremoist, 20-30

1.Aluminum pans conduct heat quickly, For most conventional baking li.gh[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 recom- mended for cake pans and pie plates to be sure those areas brown completely.

2.Dark or non-shiny finishes, also glass and pyroceram, generally 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 rapi(i browning when food is added.

3.Prctwating the oven is not always necessary, especially for foods which cooklonger 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 save energy.

Food	Container	Shelf
		Position

Bread

Biscuits(~z-in.thick)	Shiny Cookie Sheet	B, C
Coffeecake	Shiny Metal Pan with	B, A
	Satin-finish bottom
Corn bread or muffins	Cast Iron or Glass	B
Gingerbread	Shiny Metal Pan with	B
Muffins	Satin-finish bottom
	Shiny Metal Muffin Pans	A, II
Popo\’ers	Deep Glass or Cast Iron Cups	R
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 Tube 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
Layer	Shiny Metal Pan with	B
	Satin-finish bottom
La}’cr,Chocolate	Shiny Metal Pan with	B
Loaf	Satin-finish bottom
	Metal or Glass Loaf Pans	R
C:ookies		B, c’
Bmwnics	Metal or Olass Pans
Drop	Cookie Slvxt	B, c
Refrigerator	Cookie Sheet	B, c
Rolled or sliced	Cookie Sheet	B, C
Fruits,
Other Desserts
Baked apples	Glass or Metal	A, B, C
Custard	Glass Custard Cups or	B
	Casserole(set in pan of
	hot water)
Puddings, Rice and	Glass Custard Cups or	B
Cu>tard	Casserole
Pies
Frozen	Foil Pan on Cookie Sheet
Meringue	Spread to crust edges
One crust	Glass m Satin-finish Metal
Two crust	Glass or Satin-finish Mcta]
Pastry Shell	(llass or Satin-finish ,Mc&l
tW?iscelianeous
f3akcdpotatoes	Set on Oven Shelf	A. B, C
Scalloped dishes	(;i~SS or Mctat	A, 11,C
Souffles	Glass	f]

Oven

Temp.

400”-475”

350”-400”

400”-450” 350”

400°-4250 375”

350”-375” 375°-425”

375°-4250 350”-375”

325°-3750 375”-400” 325”-350”

325°-3500 350”-375”

‘2750-3000

350°-3750

350”-375”

350”

325”-350° 350”400”

400°-4250 375”-400”

350”-400” 300”.350”

325°

400°-425”

325°-350’

400°-425’ 4000-4250” 450”

325°-4000”

325°-3750

300”-350”

Time,

Min.

]5-~f)

20-30

20-40

45-55

20-30

45-60

45-60

45-60

10-25

20-30

30-55 IO-15 45-60

45-65

20-25

2-4 hl”S

20-35

25-30

40-60

25-35 10.’20

6-12

7-12

30-60

30-60

50-90

45-70

15-25

45-60

40-60

12-15

60”90 30-60” 30-75

Comments

Canned refrigerated biscuits take 2-4 min. less,time,

Preheat cast iron pan for crisp crust.

Dccreasc about 5 min. for muffin mix, Or bake at 450° for 25 min., then at 350° for 1O-I5min.

Dark metal or glass give deepest browning.

For thin rolls, Shelf B may be used. For thin rolls, Shelf B may be used.

Two piece pan is convenient.

Line pan with waxed paper.

[Jape,. \illcrs prodllc~moremoist

crusts,

Usc 300° and Shelf B for small or indi- vidual cakes,

Bar cookies from mix usc same time. Usc Shc]f C and incrcasc temp. 25-50° for more browning.

Rcducc tcmp. to 3000for large cus- tard. Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies usc 400° and increase time,

To c]uickiybrown meringue usc 4000 for 8-10 min.

Custard fillings require lower tcmp,, longer time.

Incrctiw time for liirgC amount or size.

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