Baking Guide

1.Aluminum palls conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results because they help prevent 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

FoodCookware

Bread

heat, which may result in dry, crisp crusts, Reduce oven heat 25°E 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, esoeciallv for foods that cook longer than 30" to 40 minutes.

For foods with short cooking times,

ShelfOvenTime,

Position Temperature ]Minutes

preheating gives best appearance and crispness. Although preheating is not necessary 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.

Comments

Biscuits

(1/2

in. thick)

Shiny

Cookie

Sheet

 

 

B, C

Coffee

cake

 

Shiny

Metal

Pan with

 

B

 

 

 

 

satin-finish

 

bottom

 

 

 

 

 

Corn bread or muffins

Cast-iron

or

Glass

Pan

 

B

 

Gingerbread

 

Shiny

Metal

Pan

with

 

B

 

 

 

 

satin-finish

 

bottom

 

 

 

 

 

Muffins

 

Shiny

Metal

Muffin

Pans

 

B

 

Popovers

 

Deep

Glass

or Cast-iron

Cups

B

Quick

loaf bread

Metal

or Glass

Loaf Pans

B

Yeast bread

(2 loaves)

Metal

or Glass

Loaf Pans

B

Plain rolls

 

Shiny

Oblong

or Muffin

Pans

B

Sweet

rolls

 

Shiny

Oblong

or Muffin

Pans

B

Cakes

 

 

 

 

 

 

 

 

 

 

 

 

(without shortening)

Aluminum Tube

Pan

 

 

A

 

Angel food

 

 

 

 

Jelly roll

 

Metal

Jelly

Roll Pan

 

 

B

 

Sponge

 

 

Metal

or Ceramic

Pan

 

B

 

Cakes

 

 

 

 

 

 

 

 

 

 

 

 

Bundt

cakes

 

Metal

or Ceramic

Pan

 

A

B

Cupcakes

 

Shiny

Metal

Muffin

Pans

B

Fruitcakes

 

Metal

or Glass Loaf or Tube Pan

A, B

Layer

 

 

Shiny

Metal

Pan

with

 

 

 

 

 

 

satin-finish

 

bottom

 

 

 

 

 

Loaf

 

 

Metal

or

Glass

Loaf

Pans

 

 

 

Cookies

 

 

 

 

 

 

 

 

 

 

 

Brownies

 

Metal

or Glass

Pans

 

 

B

C

Drop

 

 

Cookie Sheet

 

 

 

 

B

C

Refrigerator

 

Cookie

Sheet

 

 

 

 

B

C

Rolled

or sliced

Cookie

Sheet

 

 

 

 

B

C

Fruits,

 

 

 

 

 

 

 

 

 

 

 

 

Other

Desserts

 

 

 

 

 

 

 

 

 

 

400°-4750

15-20

350°-4000

20-30

400°-4500

20-40

350 °

45-55

400°-4250

20-30

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.

350%3750

20-35

350 °

40-60

325%3500

25-35

350°-4000

10-20

400%4250

6-12

375%4000

7-12

Canned, refrigerated biscuits take 2 to 4 minutes less time.

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°E for 10 to 15 minutes.

Dark metal or glass give deepest browning.

Two-piece pan is convenient.

Line pan with waxed paper.

Paper liners produce moister clnasts. Use 300"F. and ShelfB for small or

individual cakes.

If baking four layers, use Shelves B and D.

Bar cookies from mix use same time. Use Shelf C and increase temperature 25°F. to 50"F. for more browning.

==

Iiiiii/€

Baked apples

Custard

Puddings, rice and custard

Pies

Frozen

Meringue

One crust

Two crust

Pastry shell

Miscellaneous

Baked potatoes

Scalloped dishes Souffies

Glass

or Metal Pans

 

 

B, C

Glass Custard Cups or Casserole

B

(set in pan of hot water)

 

 

Glass Custard Cups or Casserole

B

Foil Pan on Cookie

Sheet

 

A

Spread to crust edges

 

B C

Glass

or Satin-finish

Metal

Pan

B

Glass

or Satin-finish

Metal

Pan

B

Glass

or Satin-finish

Metal

Pan

B

Set on Oven shelf

 

 

 

Glass

or Metal Pan

 

 

 

Glass

Pan

 

 

 

350o_400 ''

30-60

300%3500

30-60

325 '>

50-90

400%4250

45-70

325°-3500

15-25

400°-4250

40-60

400°-4250

40-60

450 °

12-15

325%4000

 

325°-3750 300%3500

Reduce temperature to 300"F. for large custard.

Cook bread or rice pudding with custard base 80 to 90 minutes.

For large pies use 400°F. and more time. To quickly brown meringue,

use 400°F. for 8 to 10 minutes.

Custard fillings require lower

temperature, longer time.

Increase time for larger amount or size.

11

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GE JKP44GP, JKP45WP warranty Baking Guide, Rolled Or sliced
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JKP44GP, JKP45WP specifications

The GE JKP45WP and JKP44GP are two innovative kitchen appliances that exemplify efficiency, style, and technological sophistication in modern cooking. Designed with the contemporary home chef in mind, these ovens offer various features that elevate the cooking experience and cater to diverse culinary needs.

One of the standout characteristics of both models is their convection cooking technology. This feature ensures even heat distribution, allowing for faster and more uniform cooking. With a convection fan that circulates hot air, users can expect perfectly baked goods and evenly cooked meats, making meal preparation more straightforward and reliable.

The JKP45WP and JKP44GP come with an impressive capacity, providing ample space for multiple dishes, making them ideal for family gatherings or meal prepping. The ovens offer multiple cooking modes, including bake, broil, and roast, enabling users to experiment with various cooking techniques effortlessly.

Another notable feature is the use of self-cleaning technology in these models. With just the push of a button, the self-clean cycle utilizes high temperatures to eliminate food residues and spills, ensuring that maintaining a clean oven is hassle-free. This attribute not only saves time but also extends the longevity of the appliance, allowing users to enjoy their ovens for years to come.

The JKP45WP and JKP44GP are designed with user convenience in mind. Their intuitive controls and user-friendly interfaces simplify the cooking process. With easy-to-read digital displays, users can effortlessly monitor cooking times and temperatures, ensuring every dish is perfectly prepared.

In terms of safety, both models feature a range of protective elements, including oven locks and auto shut-off options. These enhancements provide peace of mind, especially in households with children, as they minimize the risk of accidental burns or other cooking-related accidents.

Aesthetically, the GE JKP45WP and JKP44GP boast a sleek design that complements contemporary kitchens. Available in various attractive finishes, these ovens elevate the visual appeal of any culinary space.

In conclusion, the GE JKP45WP and JKP44GP are exceptional kitchen ovens that blend cutting-edge technology with practical features. Their convection cooking capabilities, large capacities, and self-cleaning options make them attractive for homeowners seeking efficiency and reliability in their cooking appliances. Whether you are a novice or an experienced chef, these ovens provide the performance and convenience needed to create delicious meals with ease.
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