GE 49-4992 - Manual (Page 13)

Baking Guide
I. Preheating is very important
X«*. when using teinperaiures below
225°E and when baking foods such as
^^iscuits^ cookies^ cakes and other
^^astries. After pushing the BAKE
button and turning the SET knob to
the desired temperature, be sure to
wait for the one-second beep before
r>t ■ f f • **% í-y-\í-vy-| pulliliu luv/u uiiu iiik. 4^vv.;ii.
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
Aiuminuni pans conduct heat 2 .
quickly. For most conventional
baking, light, shiny finishes give test
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
3. Dark or non-shiny finishes, also
glass and Pyroccrani® 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.
FtM>d
Bread
Biscuits ('/
2 -in. thick)
ColTcc cake
Corn bread or mu I fins
Gingerbread
Mullins
Popovers
Quick loaf bread
Yeast bread (2 loavcs)
Plain rolls
C . . - . . I I . .
Cookware
Shiny Cookie Sheet
Shiny Mctai Pan with
.satin-finish bottom
Cast Iron or Gla.ss Pan
Shiny Mctai Pan with
.satin-fini.sh bottom
Shiny Metal Muffin Pans
Metal or Glass Loaf Pans
.......... I .... m...... ! ....TD-.r...
Shiny Oblong or Muffin Pans
Chin\/ ОЫгмит /\r Miifftn Piinw
Shelf
Position.s
B,C
B, A
В
8
A. В
В
A В
A, В
R A
Oven
Temperatures
4(Ю°-475°
400“-450°
'ÌCf\0
4(Ю°-425°
375°
350°-375°
375°-425°
375°-425°
'tSn°-T7S°
Time,
Minutes
15-20
20-40
АС СС
20-30
45'60
45-60
45-60
10-25
20-30
Comments
Canned, refrigerated biscuits take 2 to 4
minutes less time.
Preheat cast iron pan for crisp crust.
Decrease about 5 minutes for muffin mix.
Qr 450^F for 25 minutes then 2 i
350°F. for 10 to 15 minutes.
Dark metal or glass gives deepest
hrnu/nina
For thin rolls, Shelf B may be used.
For thin rolls. Shelf B mav be used.
Cakes
(without shortening)
Angci food
Jelly roll
Sponge
____
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
rruiis,
Other Desserts
Baked apples
Puddings, rice
aiiu cuâuiiu
Aluminum lUDcran
Metal Jelly Roll Pan
Metal or Ceramic Pan
'5'TCO 'inCO - J i J
375°-400°
325°-350°
10-15
45-60
1 wu pail ta vv/iiwiiiwiiv
Line pan with waxed paper.
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Mctai or Glass Loaf or
Tube Pan
Shiny Metal Pan with
.satin-finish bottom
Shiny Metal Pan with
satin-fini.sh bottom
Metal or Glass Loaf Fans
A. В
В
A, Б
В
В
325°-350°
350°-375°
275°-300°
350°-375°
350°-375°
45-65
20-25
20-35
25-30
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B,C
B,C
B,C
325°-350°
350°-400°
400°-425°
375°-400°
25-35
10-20
6-12
7-12
Glass or Metal Pans A, B,C
Casserole (set in pan of hot water)
Gla.ss Cu.stard Cups or
350°-400°
3()0°-350°
325°
30-60
30-60
50-90
\^aoowi wiv.
Paper liners produce more moist crusts.
ir rs г________ ,____ II use ,5uu r. ana oneii d lur sitiaii ui
individual cakes.
If baking four layers use
5I1C1VC:> D illiu LA.
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50°F. for more browning.
RpHiirp tpmnpratnrp tn fnr larap
custard.
Cook bread or rice pudding with custard
base 80 to 90 rninutes.
Large pies use 400°F. and increase time.
'T'_____.;^l,l.. _____ ___/4AAOtr
lu quieKiy uiuwii lucuiiguc U5c‘tvn/ r\ lui
9 to 11 minutes.
Custard fillings require lower temperature,
longer tirne.
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Meial Pan
Glass or Satin-finish Metal Pan
A
Б, C
A, В
В
В
400°-425°
n^r *0 * 4^/40
-J>JU
400°-425°
/4АЛО A ' ^ e o
450°
45-70
1C ‘ ^ C
45-60
12-16
Mi.scellaneous
Baked potatoes
LScalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal Pan
Glass Pan A, B,C
A, B,C
В
325°-4(X)“
325°-375°
300°-350°
60-90
30-60
30-75
Increase time for large amount or size.
13