GE JGKC16GEH - Manual (Page 8)

Baking Chart
1. Aluminum pans conduct heat quickly. For most
conventional baking, light, shiny finishes give best results
because they help prevent over-browning in the time it
takes for heat to cook the center areas. We recommend
dull (satin-finish) bottom surfaces of pans for cake pans
and pie plates to be sure those areas brown completely.
2. Dark or non-shiny finishes, also glass and pyroceram,
ge lerally absorb heat which may result in dry, crisp
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desired. Preheat cast iron for baking some foods for rapid
browning when food is added.
Food Cookware Positions Temperatures
jniliC)
Minutes Comments
Bread
Biscuits ('/^-in. thick)
Coffee cake
Com bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plwin rolls
Sweet rolls
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Pan
Shiny Metal Pan with
SQtin-iiniSii uGttGui
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Ptns
Shiny Oblong or Muffin Pans
B, c
B, A
B
B
A, B
B
B
A, B
h; B
B, A
4UU“-4/0”
350°-400°
400°-450“
350°
400°-425°
375°
350°-375°
375°-425°
375°-425°
350°-375°
o-zu
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
cannea, reingeraiea oiscUUS laKe lo h
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 gives deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.____
Cakes
^WIUIUL
Angel food
Jelly roll
Aluminum Thbe Pan
Metal Jelly Roll Pan
nr r'iariimir' Pan
325°-375°
375°-400°
37S°-350°
30-55
10-15
45-60
Two piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer, chocolate
Loaf
Cookies
BrOwîîicS
Drop
Rolled or sliced
Metal or Ceramic Pan
oiiiiiy mcuu muiuii rall^
Metal or Glass Loaf or
Tübe Pan
X/Tatol Dnr. ..Mtt, iTjiwiAi J. ail wivii
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A, B
R
B
B
325°-350°
TCrVO
275°-300°
35Q°-375°
350°-375°
350°
45-65
20=25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce more moist crusts
Use 300°F. and Shelf B for small or
individual cakes.
riloon D„..o iVACuli vjiadd A ana
Cookie Sheet
^Qnjrig Sheet
Cookie Sheet
E C
b Í c
E, C
b [ c
325°=350°
350°-400°
400°-425°
375°-400°
25-35
10-20
6-12
7-12
Bur cookies from mix use ssme time.
Use Shelf C and increase temperature
25 to 50°F. for more browning.
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Glass or Metal Pans
Glass Custard Cups or
Casserole (set in pan of hot water)
Glass Custard Cups or
Casserole A, B,C
B
350°-400°
300°-350°
325°
30-60
30-60
50-90
Reduce temperature to 300°F. for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
A
B, A
A,B
B
B
400°-425°
325°-350°
400°-425°
400°-425°
450°
45-70
15-25
45-60
40-60
12-15
Large pies use 400°F. and increase time.
To quickly brown meringue use 400°F. for
8 to 10 minutes.
Custard fillings require lower temperature,
longer time.
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal
Glass A, B, C
A, B,C
B
325°-400°
325°-375°
300°-350°
60-90
30-60
30-75
Increase time for large amount or size.