GE JKP44GP, JKP45WP warranty Baking Guide

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.

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