GE JGRS06BEJBB - Manual (Page 14)

14
Cookies
When baking cookies, flat cookie sheets
(without sides) produce better-looking cookies.
Cookies baked in a jelly roll pan (short sides all
around) may have darker edges and pale or
light browning
may occur.
Do not use a cookie sheet so large that it
touches the walls or the door of the oven.
Never entirely cover a rack with a large cookie
sheet.
For best results during baking, use only one
cookie sheet in the oven at a time.
Using the baking feature.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish
on the pan determines the amount of browning
that will occur.
„ Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust. Use this
type for pies.
„ Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
„ Glass baking dishes also absorb heat.
When baking in glass baking dishes, the
temperature may need to be reduced by
25°F.
„ If you are using dark non-stick pans, you
may find that you need to reduce the oven
temperature 25°F to prevent over-browning.
For even cooking and proper browning, there
must be enough room for air circulation in the
oven. Baking results will be better if baking
pans are centered as much as possible rather
than being placed to the front or to the back of
the oven.
Pans should not touch each other or the walls
of the oven. Allow 1- to 1 1 ø 2
-inch space between
pans as well as from the back of the oven,
the door and the sides. If you need to use two
racks, stagger the pans so one is not directly
above the other.
Pies Cakes
For best results, bake pies in dark, rough or
dull pans to produce a browner, crisper crust.
Frozen pies in foil pans should be placed on an
aluminum cookie sheet for baking since the
shiny foil pan reflects heat away from the pie
crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will
cause uneven baking results and poorly shaped
products. A cake baked in a pan larger than
the recipe recommends will usually be crisper,
thinner and drier than it should be. If baked in
a pan smaller than recommended, it may be
undercooked and batter may overflow. Check
the recipe to make sure the pan size used is the
one recommended.
Peeking
Set the timer for the estimated cooking time
and do not open the door to look at your food.
Most recipes provide minimum and maximum
baking times such as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door
frequently during cooking allows heat to
escape and makes baking times longer. Your
baking results may also be affected.