GE JKP45WP - Manual (Page 11)

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes
generally give best results beeause
they help prevent overbrowning.
For best results, we reeommend
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, esoeciallv for foods that
cook longer than 30” to 40 minutes.
For foods with short cooking times.
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.
Shelf Oven Time,
Food Cookware Position Temperature Minutes Comments
Bread
Biscuits (1/2 in. thick) Shiny Cookie Sheet B, C 400°-4750 15-20 Canned, refrigerated biscuits take 2 to
4 minutes less time.
Coffee cake Shiny Metal Pan with
satin-finish bottom B 350°-4000 20-30
Corn bread or muffins Cast-iron or Glass Pan B 400°-4500 20-40 Preheat cast-iron pan for crisp cmst.
Gingerbread Shiny Metal Pan with
satin-finish bottom B 350° 45-55
Muffins Shiny Metal Muffin Pans B 400°-4250 20-30 Decrease about 5 minutes for muffin
mix, or bake at 450”F. for 25 minutes,
then at
350°F. for 10 to 15 minutes.
Popovers Deep Glass or Cast-iron Cups B 375° 45-60
Quick loaf bread Metal or Glass Loaf Pans B 350°-3750 45-60
Yeast bread (2 loaves) Metal or Glass Loaf Pans B 375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pans B 375°-4250 10-25
Sweet rolls Shiny Oblong or Muffin Pans B 350°-3750 20-30
Cakes
(without shortening)
Angel food
Aluminum Lube Pan A 325°-3750 30-55 Two-piece pan is convenient.
•Telly roll Metal .Telly Roll Pan B 375°-4000 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan B 325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B 325°-3500 45-65
Cupeakes Shiny Metal Muffin Pans B 350°-3750 20-25 Paper liners produce moister civsts.
Fruitcakes Metal or Glass Loaf or Tube Pan A,B 275°-3000 2-4 hrs. Use 300”F. and Shelf B for small or
individual cakes.
Layer Shiny Metal Pan with B 350°-3750 20-35 If baking four layers, use
satin-finish bottom Shelves B and D.
Loaf Metal or Glass Loaf Pans B 350° 40-60
Cookies
Brownies
Metal or Glass Pans B, c 325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, c 350°-4000 10-20 Use Shelf C and increase temperature
25°F. to 50”F. for more browning.
Refrigerator Cookie Sheet B, c 400°-4250 6-12
Rolled or sliced Cookie Sheet B, c 375°-4000 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pans B, c 350°-400” 30-60
Custard Glass Custard Cups or Casserole B 300°-3500 30-60 Reduce temperature to 300”F. for
(set in pan of hot water) large custard.
Puddings, rice Glass Custard Cups or Casserole B 325° 50-90 Cook bread or rice pudding with
and custard custard base 80 to 90 minutes.
Pies
Frozen Foil Pan on Cookie Sheet A 400°-4250 45-70 For large pies use 400°F. and more time.
Meringue Spread to cmst edges B, c 325°-3500 15-25 To quiekly brown meringue,
use 400°F. for 8 to 10 minutes.
One cnist Glass or Satin-finish Metal Pan B 400°-4250 40-60 Custard fillings require lower
Lwo erust Glass or Satin-finish Metal Pan B 400°-4250 40-60 temperature, longer time.
Pastry shell Glass or Satin-finish Metal Pan B 450° 12-15
Miscellaneous
Baked
potatoes Set on Oven shelf B, c 325°-4000 60-90 Increase time for larger amount
Scalloped dishes Glass or Metal Pan B, c 325°-3750 30-60 or size.
Souffles Glass Pan B 300°-3500 30-75
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