GE 49-4545, JKP55G manual “;&&.=@ ConventionalBaking, 375’’-400”, 350’1

“;&&.=@

ConventionalBaking

~.Aluminum pans conduct heat quickly. For most corwentionai baking light shiny finishes give best results because they prevent overbrowning !n the time it takes for heat to cook the center areas, Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

2.Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry,crisp crusts. Reduce oven heat 25°if Iighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3.Preheating the oven is not always necessary, especially for foods which cook longer than 30 or4C!minutes. For foods with short cooking times, preheating gi~~esbest 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	‘SE-W?M
		Position
—
E%ead
Biscuits (Vz-in.thick)	Shiny Cookie Sheet	~ B
Coffee cake
(See layer cake)
Corn bread or muffins	Cast !ron or Glass	~~:B
Muffins	Shiny Metal Muffin Pans	. A
Popovers	Deep Glass or Cast Iron	;“B
	~cups
Nut bread or fruit bread	, Metal or Glass Loaf Pans ~ B
Yeast bread (2 loaves)	Metal or Glass Loaf Pans ‘ A
plain~or sweet rolls	Shiny Oblong or Muffin	; ‘A
	Pans	,,
		,,
Cakes
Angel food	Aluminum Tube Pan	; A
Cupcakes	Shiny Metal Muffin Pans	B
Fruit cake	Metal or Glass Loaf or	A or B
	Tube Pan
Jelly roll	Metal Jelly Roll Pan	B
Layer cake, coffee cake	Shiny Metal Pan with	B
and gingerbread	Satin-finish bottom
Fluted tube cake	Metal or Ceramic Pan	A
cookie’s
Bar	Metal or Glass Pans	B
Drop or sliced	Cookie Sheet	B
Fruits, CMaw Desserts
Baked apples	Glass or Metal	A or B
custard	Glass Custard Cups or	B
	Casserole (set in pan of
	hot water)
!7%c?s
Frozen	Foil Pan on Cookie Sheet	A
Meringue	Spread to crust edges	B
one or two-crust, quiche	Glass c~rSatin-finish	El
	Meial
Cl\/en st~v~	Meial; Pyroceram	B

Cw’ek’w	Time,
, Temp.	‘ M&n.
	—,

400°-4500 1o-14

,

.,

	425°-4500	;	20-30
,,”	400”	: : 20-25
..
:,.	400°	I	40-50
,’		.,
: : 350°		:	45-55
“ 375°		‘ ‘ 40-55
!,		,,
: ; 375°		.:	10-20
,.
	350°	: ~ 30-40
	350”		15-20
	27 fj0.30cy	~, 2-4 hrs.
		,.
	375°	,:‘ 10-15
	350”	~ 20-30
	350”		40-50
	350°		25-35
‘	3’75”		10-15
		$
	375°		30-40
	350°		40-50
	425”		50-60
	350°		15-20
	375°		55-65
	300°		2-3hrs,

Comments

,Canned refrigerated biscuits take 2-4

min. less time.

,‘:

;;Preheat pan for crisp crust.

;’, Decrease time about 5 minutes for muffin

,,mix.

,’; Or bake at 450° for 25 min., then at 350° ~! for 10-15 lmin,

“:~,, Test with toothpick in center,

,’ Dark metal or glass give deepest 1, browning.

:For thin rolis, Shelf B may be used.

,,,

~,,,

1,

:Two piece pan is convenient,

:j‘ Paper liners produce more moist crusts,

~Use 300° and Shelf B for small or

:.individual cakes,

‘f Line pan with waxed paper.

~atinWhite-finishand yellow cakes may cook faster than chocolate.

!Reduce time 5 to 10 minutes for cakes ,,‘, from mix.

I Use same time for bar cookies from mix. :“: Use Shelf C and increase temp. 25-50°

<for more browning.

:~ Can also use in oven meals on Shelf C,

Reduce temp. to 300° for large custard,

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

For large pies use 400° and increase time,

To quickly brown meringue use 400° for

8-10 min.

Custard fillings require lower temp., longer time,

Or cook at 250° for 5-6 hrs,

WFJtJ~.@~jf$~
fiaked potatoes	Set on Cwen Shelf	B	375’’-400”	60-70	Increase time for large amount or size.
.ScaIlcps!d or saucy	Gja~s or Metal	A	350’1	55-65	MOVe tO Shelf B or C for oven meals,
{Casseroles
.——-.—.—-———————	—.—	...-. —, —.—...—			———	———

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