GE JKP07J, JKP07WN, JKP07GJ, JKP27GJ, JKP27J, JKP16GJ, JRP03GJ, JRP03J1, JRP14GJ, 49-8128 Baking Guide

Baking Guide

1.Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom sufices for cake pans and pie plates.

2.Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25”F. if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast iron cookware.

3.Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 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.

		Shelf	Oven	Time,
Food	Container	Pbsition	Temperature	Minutes	Comments
Bread		B, C	400°-4750	15-20	Cannd, refrigerated biscuits take
Biscuits (%-in. thick)	Shiny Cookie Sheet
		B, A	350°-4000	20-30	2 to 4 minutes less time.
Coffee cake	Shiny Metal Pan with
	satin-finish bottom	B	400°-450”	20-40	Preheat cast iron pan for crisp crust.
Corn bread or muffins	Cast Iron or Glass
Gingerbread	Shiny Metal Parr with	B	350”	45-55
	satin-finish bottom	A, B	400°-4250	20-30	Decrease about 5 minutes for muffin
Muffins	Shiny Metal Muffin Pans
Popovers	Deep Glass or Cast Iron Cups	B	375°	45-60	mix, or bake at 450”F. for 25 minutes,
					then at 350”F. for 10 to 15 minutes.
Quick loaf bread	Metal or Glass Loaf Pans	B	350°-3750	45-60
Yeast bread (2 loaves)	Metal or Glass Loaf Pans	A, B	375°-4250	45-60	Dark metal or glass give deepest
					browning.
Plain rolls	Shiny Oblong or Muffin Pans	A, B	375”-425”	10-25	For thin rolls, Shelf B may be used.
Sweet rolls	Shiny Oblong or Muffin Pans	B, A	350°-375”	20-30	For thin rolls, Shelf B may be used.
Cakes
(without shortening)	Aluminum ~be Pan	A	325”-375”	30-55	Two-piece pan is convenient.
Angel food
Jelly roll	Metal Jelly Roll Pan	B	375”-400°	10-15	Line pan with waxed paper.
Sponge	Metal or Ceramic pan	A	325”-350”	45-60
Cakes		A, B	325°-3500	45-65
Bundt cakes	Metal or Ceramic Pan
Cupcakes	Shiny Metal Muffin Pans	B	350°-3750	20-25	Paper liners produce more moist
					crests.
Fruit cakes	Metal or Glass Loaf or	A, B	275”-300”	2-4 hrs.	Use 300”F. and Shelf B for small or
	Tube Pan	B	350°-375”	20-35	individual cakes.
Layer	Shiny Metal Pan with
	satin-finish bottom	B	350°-3750	25-30
Layer, chocolate	Shiny Metal Parr with
	satin-finish bottom	B	350°	40-60
Loaf	Metal or Glass Loaf Pans
Cookies	Metal or Glass Pans	B, C	325”-350°	25-35	Bar cookies from mix use same time.
Brownies
Drop	Cookie Sheet	B, C	350”-400”	10-20	Use Shelf C and increase temp.
Refrigerator	Cookie Sheet	B, C	400°-4250	6-12	25”F. to 50”F. for more browning.
Rolled or sliced	Cookie Sheet	B, C	375°-400”	7-12
Fruits,
Other Desserts		A, B, C	350°-4000	30-60
Baked apples	Glass or Metal Pan				Reduce temp. to 300”F. for large
Custard	Glass Custard Cups or Casserole	B	300°-3500	30-60
	(set in pan of hot water)				custard. Cook bread or rice pudding
Puddings, Rice	Glass Custard Cups or	B	325°	50-90	with custard base 80 to 90 minutes.
and Custard	Casserole
Pies		A	400°-4250	45-70	Large pies use 400°F. and increase
Frozen	Foil Pan on Cookie Sheet
					time.
Meringue	Spread to crust edges	B, A	325”-350°	15-25	To quickly brown meringue, use
					400”F. for 8 to 10 minutes.
One crust	Glass or Satin-finish Metal	A, B	400°-425”	40-60	Custard fillings require lower
Two crust	Glass or Satin-finish Metal	B	400°-4250	40-60	temperature, longer time.
Pastry shell	Glass or Satin-finish Metal	B	450°	12-15
Miscellaneous		A, B, C	325°-4000	60-90	Increase time for large amount
Baked potatoes	Set on Oven Shelf
Scalloped dishes	Glass or Metal Pan	A, B, C	325°-3750	30-60	or size.
Souffles	Glass	B	300°-350”	30-75

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