GE JHC56G - Manual (Page 20)

Baking
1. Aluminum pans conduct heat quickly. For most conventional
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help prevent 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 nans and nip niatps fn hp surc thosc arcas brown
completely.
1. Dark or non-shiny finishes, also glass and pyroceram, generally
absorb heat which m_av result in drv. criso crusts. Reduce oven heat
25° if lighter crusts are desired. Preheat cast iron for baking some
foods for brownin’^ when food is 2.ddcd.
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.
Food Container
Shelf
Position Oven
Temp. Time,
Min.
Comments
Bread
Biscuits (V:-in. thick)
Shiny Cookie Sheet B, C 400°-475° 15-20 Canned refrigerated biscuits take
Coffee cake Shiny Metal Pan with B, A 350°-400° 20-30
2-4 min. less time.
Satin-finish bottom
Б corn bread or muiiins east iron or ulass 400“ "450“ 20-40 rreheat cast iron pan lor crisp crusi.
Gingerbread Shiny Metal Pan with В 350° 45-55
Satin-finish bottom
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Popovers Deep Glass or Cast Iron Cups в 375° 45-60 Or bake at 450° for 25 min., then at
T D,.^or4
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350° for 10-15 min.
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Yeast bread (2 loaves) Metal or Glass Loaf Pans A, В 375°-425° 45-60 Dark metal or glass give deepest
Plain rolls Shiny Oblong or Muffin Pans A, В 3750-425° 10-25
browning.
For thin rolls. Shelf В may be used.
Sweet rolls Shiny Oblong or Muffin Pans В, A 350°-375° 20-30 For thin rolls. Shelf В may be used.
Cakes
(without shortening)
Angel food
Aluminum^ Tube Pan A 325°-375° 30-55 Two niece nan is convenient.
Jelly roll Metal Jelly Roll Pan В 375°-400° 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A 325°-350° 45-60
Cakes
Bundt cakes
Metal or Ceramic Pan A, В .325°-350° 45-65
Cupcakes Shiny Metal Muffin Pans В 350°-375° 20-25 i’aper liners produce more moist
Fruit cakes Metal or Glass Loaf or A, В 275°-300° 2-4 hrs.
crusts.
Use 300° and Shelf В for small or indi-
Tube Pan vidiial cakes.
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Layer, Chocolate
Satin-finish bottom
Shiny Metal Pan with
В 350°-375° 25-30
Loaf
Î50ÎÎOÎTÎ
Metal or Glass Loaf Pans В 350° 40-60
Cookies
Brownies
Metal or Glass Pans В, С 325°-350° 25-35 Bar cookies from mix use .same time.
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Refrigerator Cookie Sheet В, С 400°-425° 6-12
for more browning.
Rolled or sliced Cookie Sheet В. с 375°-400° 7-12
Fruit-s,
Other Desserts
Glass or Mctai uaKCa apples А. Ь, С 350”-4ü0” 30-OÜ
Custard Glass Custard Cup.s or В 300°-350° 30-60 Reduce temp, to .300° for large cus-
Puddings. Rice and
Casserole (set in pan of
nOi wHiCi')
Glass Custard Cups or
В 325° 50-90
lard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Custard Casserole
Pies
Frozen
Foil Pan on Cookie Sheet А 400°-425° 45-70 Large pies use 400° and increase
Meringue Spread to crust edges В. Л 325°-350° 15-25
time.
To quickly brown meringue use 400°
One crust Glass or Satin-finish Mettil Л. В 400°-425° 45-60
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Custard fillings require lower temp.,
Two crust Gla.ss or Satin-finish Metal В 400°-425° 40-60 longer time.
Pastry Shell Ghiss or .Siitin-finish .Mein! В 450° 12-15
Miscclianenns
Baked potatoes Set on Oven Shelf Л. В, С 325°-400° 60-90 Increase time for large amount or
Scaiioped dishes Gia.ss or Metal А, В, С 325°-375° 30-60 size.
Souffles Glas.s н
■ П
300°-350° 30-75
20