GE JKP44GP manual Baking Guide

Baking Guide

1.Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results because ~hey help ~revent overbrowning. For best results, we recommend dull bottom surfaces 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, es~ecially for foods that cook longer ~han 30” to 40 minutes. For foods with short cooking times,

preheating gives best appearance and crispness. Although preheating is not necessmy with meats, it is preferred for baked goods.

4.Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Food

Bread

Biscuits (1/2 in. thick)

Coffee cake

Corn bread or muffins Gingerbread

Muffins

Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening) Angel food

Jelly roll Sponge

Cakes

Bundt cakes

Cupcakes

Fruitcakes

Layer

Loaf

Cookies

Brownies

Drop

Refrigerator

Rolled or sliced

Fruits,

Other Desserts

Baked apples

Custard

Puddings, rice and custard

Pies

Frozen

Meringue

One crust

Two crust

Pastry shell

Miscellaneous

Baked potatoes

Scalloped dishes

Souffles

	Shelf	Oven		Time,
Cookware	Positiom	Temperature		Minutes	Comments
Shiny Cookie Sheet	B, C	400°-4750	15-20		Canned, refrigerated biscuits take 2 to
Shiny Metal Pan with	B	350°-4000	20-30		4 minutes less time.
satin-finish bottom	B	400°-4500	20-40		Preheat cast-iron pan for crisp crust.
Cast-iron or Glass Pan
Shiny Metal Pan with	B	350°	45-55
satin-finish bottom	B	400°-4250	20-30		Decrease about 5 minutes for muffin
Shiny Metal Muffin Pans
					mix, or bake at 450”F. for 25 minutes,
Deep Glass or Cast-iron Cups	B	375°	45-60		then at 350”F. for 10 to 15 minutes.
Metal or Glass Loaf Pans	B	350°-3750	45-60
Metal or Glass Loaf Pans	B	375°-4250	45-60		Dark metal or glass give deepest
Shiny Oblong or Muffin Pans	B	375°-4250	10-25		browning.
Shiny Oblong or Muffin Pans	B	350°-3750	20-30
Aluminum Tube Pan	A	325°-3750	30-55		Two-piece pan is convenient.
Metal Jelly Roll Pan	B	375°-4000	10-15		Line pan with waxed paper.
Metal or Ceramic Pan	B	325°-3500		45-60
Metal or Ceramic Pan	A, B	325°-3500	45-65
Shiny Metal Muffin Pans		350°-3750	20-25		Paper liners produce moister crusts.
Metal or Glass Loaf or Tube Pan	ABB	275°-3000		2-4 hrs.	Use 300”F. and Shelf B for small or
					individual cakes.
Shiny Metal Pan with	B	350°-3750	20-35		If baking four layers, use
satin-finish bottom	B	350°	40-60		Shelves B and D.
Metal or Glass Loaf Pans
Metal or Glass Pans	B, C	325°-3500	25-35		Bar cookies from mix use same time.
Cookie Sheet	B, C	350°-4000	10-20		Use Shelf C and increase temperature
Cookie Sheet	B, C	400°-4250	6-12		25”F. to 50”F. for more browning.
Cookie Sheet	B, C	375°-4000	7-12
Glass or Metal Pans	B, C	350°-400”	30-60		Reduce temperature to 300”F. for
Glass Custard Cups or Casserole	B	300°-3500	30-60
(set in pan of hot water)					large custard.
Glass Custard Cups or Casserole	B	325°	50-90		Cook bread or rice pudding with
					custard base 80 to 90 minutes.
Foil Pan on Cookie Sheet	A	400°-4250	45-70		For large pies use 400°F. and more time.
Spread to crust edges	B, C	325°-3500	15-25		To quickly brown meringue,
					use 400°F. for 8 to 10 minutes.
Glass or Satin-finish Metal Pan	B	400°-4250	40-60		Custard fillings require lower
Glass or Satin-finish Metal Pan	B	400°-4250	40-60		temperature, longer time.
Glass or Satin-finish Metal Pan	B	450°	12-15
					Increase time for larger amount
Set on Oven shelf	B, C	325°-4000	60-90
Glass or Metal Pan	B, C	325°-3750	30-60		or size.
Glass Pan	B	300°-3500	30-75

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