GE JBP87GD - Manual (Page 22)

1. Aluminum pans conduct heat quickly. For most conventional
baking light shiny finishes give best results because they pre­
vent overbrowning in the time it takes for heat to cook the center
areas. Dull (satin-finish) bottom surfaces of pans are recom­
mended 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 lighter 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 or 40 minutes. For food with
short cooking times, preheating gives best appearance and
crispness,
4. Open the oven door to check food as little as possible to
prevent uneven heating and to save energy.
i
1 Shelf 1 Oven 1 Time, I
Food i Container ! Position I Temp.
I
Min. I Comments
Bread ! 1 ! Î ^ 1
I
Biscuits (Vj-in. thick) I Shiny Cookie Sheet B,
c
1 400°-475° 1 15-20 1 Canned refrigerated biscuits take
1 2-4 min. less time.
Coffee cake 1 Shiny Metal Pan with B, A 1 350°-400°
1
20-30
1 Satin-finish bottom ! I
D S >inno_>icno I nn_An
H
Gingerbread 1 Shiny Metal Pan with B 1 350° \ 45-55
Satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B 400°-425° 20-30 j Decrease about 5 min. for muffin
Popovers Deep Glass or Cast Iron Cups B 1 375° 1 45-60 1 mix. Or bake at 450° for 25 min..
i
!
I then at 350° for 10-15 min.
Oiiinlf 1 naf RroaH Motal r>r r^lacc 1 naf Pane i R_____________ 3 5 0 ^- 3 7 5 ° 1
Yeast bread (2 loaves) Metal or Glass Loaf Pans 1 A, B 375°-425° 1 45-60
j
Dark.metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pans A, B 375°-425° 10-25 For thin rolls. Shelf B may be used.
Sweet rolls Shiny Oblong ot Muffin Pans B, A 350°-375° 1 20-30 For thin rolls. Shelf B may be used.
Cakes
1
... ‘
(without shortening)
Anqel food Aluminum Tube Pan A 325°-375° 1 30-55 1 Two Diece oan is convenient.
Jelly roll I Metal Jelly Roll Pan B 375°-400° 10-15 Line pan with waxed paper.
Sponge 1 1 Metal or Ceramic Pan A 325°-350° 45-60
Cakes | I
Bundt cakes j I Metal or Ceramic Pan A, B 325°-350° 45-65
Cupcakes i Shiny Metal Muffin Pans 6 350°-375° 20-25 Paper liners produce more moist
Ati*l ir>^^ UI UOIO.
Fruit cakes Metal or Glass Loaf or A, B 275°-300° 2-4 hrs. Use 300° and Shelf B for small or
Tube Pan individual cakes.
1 Q\/Or 1 ; Qhjnv/ Mofri! Psn With B ;îf;n°-375° ?0-3Fi
' 1 Satin-finish bottom
Layer, Chocolate Shiny Metal Pan with B 350°-375° 25-30
I .Qatin-finich hnttnm
Loaf Metal or Glass Loaf Pans B 350° 40-60
Cookies
Brownies Metal or Glass Fans B, Ü 325“-350° ■25-35 Bar cookies from mix use same
Drop Cookie Sheet B. c 350°-400° lO-PO time. Use Shelf C and increa.cie
temp. 25-50° for more browning.
Refrigerator Cookie Sheet B, G 4UU“-4¿Ü'' e-r¿
Rolled or sliced Cookie Sheet
.........
B,c 375°-400° 7-12
Fruits,
1
1 1
Other Desserts S
!
ui ivicicti AA, D, U 1 1 OÜU^*+UU 30-ÔÜ
Custard I Glass Custard Cups or B ! 300°-350° 30-60 Reduce temp, to 300° for large
Casserole (set in pan of custard. Cook bread or rice pudding
hot water) with custard base 80 to 90 minutes.
Puddings, Rice and | Glass Custard Cups or B 325° 50-90 1
Custard 1 Casserole \
__________1 L
Pies
Meringue
One crust
Two crust
PaQtrw .‘ihpll
pnjj P 2 D on Cookis ShSwt
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
OlaQR nr .nntin-finieih Mfttiil
B, A
A, B
B
R
Mlsc@!larieous
Baked potatoes
Scaiioped dishes
Souffles
•Set on Oven Shelf
Giass or Metai
Glass
A. B, C
A, B, C
B
4ngo_425o
325°-350°
400°-425°
400°-425°
15-25
45-60
40-60
19-1R
I 1 AC\r\^ 5
W U I “ T W U C A I I V I I I I V . » !
time.
To quickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp,
longer time.
325°-400° I 60-90 I Increase time for large amount or
325°-375° I 30-60 I size.
300°-350°
I 30-75 §
20