GE JGBC16GEJ Use And Care Manual

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Baking Guide1. Preheating is very important 2. Aluminum pans conduct heat 3. Dark or non-shiny finishes, also ewhen using temperatures below quickly. For most conventional baking, glass and Pyroceram@cookware,225”I? and when baking foods such light, shiny finishes give best results generally absorb heat which may resultas biscuits, cookies, cakes and because they help prevent over- in dry, crisp crusts. Reduce oven heatother pastries. Preheat the oven for browning in the time it takes for heat to 25°F. if lighter crusts are desired+at least 15minutes. cook the center areas. We recommend Preheat cast iron for baking somePreheating is not necessary when dull (satin-finish) bottom surfaces of foods for rapid browning ~hen food isroasting or for long-time cooking of pans for cake pans and pie plates to be added.whole meals. sure those areas brown completely.Shelf Oven Time,Food Cookware Positions Temperatures Minutes CommentsBreadBiscuits (%-in. thick) Shiny Cookie Sheet B, C 400°-4750 15-20 Canned, refrigerated biscuits take 2 to 4minutes less time.Coffee cake Shiny Metal Pan with B, A 350°-4000 20-30satin-finish bottomCorn bread or muffins Cast Iron or Glass Pan B 400°-4500 20-40 Preheat cast iron pan for crisp crust.Gingerbread Shiny Metal Pan with B 350° 45-55satin-finish bottomMuffins Shiny Metal Muffin Pans A, B 400°-4250 20-30 Decrease about 5 minutes for muffin mix.Popovers Deep Glass or Cast Iron Cups B 375° 45-60 Or bake at 450”F. for 25 minutes, then at350”F. for 10 to 15 minutes.Quick loaf bread Metal or Glass Loaf Pans B 350°-3750 45-60 Dark metal or glass gives deepestYeast bread (2 loaves) Metal or Glass Loaf Pans A, B 375°-4250 45-60 browning.Plain rolls Shiny Oblong or Muffin Pans A,B 375°-4250 10-25 For thin rolls, Shelf B maybe used.Sweet rolls Shiny Oblong or Muffin Ruts B, A 350°-3750 20-30 For thin rolls, Shelf B maybe used.Cakes(without shortening)Angel food Aluminum Tube Pan A 325°-3750 30-55 Two piece pan is convenient.Jelly rolI Metal Jelly Roll Pan B 3750-4000 10-15 Line pan with waxed paper.Sponge Metal or Ceramic Pan A 325°-3500 45-60CakesBundt cakes Metal or Ceramic Pan A,B 325°-3500 45-65Cupcakes Shiny Metal Muffin Pans B 350°-3750 20-25 Paper liners produce more moist crusts.Fruitcakes Metal or Glass Loaf or A, B 275°-3000 2-4 hrs. Use 300°F. and Shelf B for small orTube Pan individual cakes.Layer Shiny Metal Pan with B 350°-3750 20-35 If baking four layers usesatin-finish bottom shelves B and D.Layer, chocolate Shiny Metal Pan with B 350°-3750 25-30satin-finish bottomLoaf Metal or Glass Loaf Pans B 350° 40-60cookiesBrownies Metal or Glass Pans B, C 325°-350” 25-35 Bar cookies from mix use same time.Drop Cookie Sheet B, C 350°-4000 10-20 Use Shelf C and increase temperature25 to 50”F. for more browning,Refrigerator Cookie Sheet B, C 400°-4250 6-12RoHed or sliced Cookie Sheet B, C 375°-4000 7-12Fruits,Other DessertsBaked apples Glass or Metal Pans A, B, C 350”-400° 30-60Custard Glass Custard Cups or B 300°-3500 30-60 Reduce temperature to 300”F. for largeCasserole (set in pan of hot water) custard.Puddings, rice Glass Custard Cups or B 325° 50-90 Cook bread or rice pudding with custardand custard Casserole base 80 to 90 minutes.PiesFrozen Foil Pan on CooK\e Sheet A 400°-4250 45-70 Large pies use 400°F. and increase time.Meringue Spread to crust edges B 325°-3500 15-25 To quick)y brown meringue use 400”F. for9 to 11 minutes.One crust Glass or Satin-finish Metal f% A, B 400°-4250 45-60 Custard fillings require lower temperature,Two crust Glass or Satin-finish Metal Pan B 400°-4250 40-60 longer time.Pastry shell Glass or Satin-finish Metal Pdn B 450° 13-16MiscellaneousBaked potatoes Set on Oven Shelf A, B, C 325°-400” 60-90 Increase time for large amount or size.Scalloped dishes Glass or Metal Pan A,B, C 3~5°-3750 30-60Souffles Glass Pan B 300°-3500 30-75i?i: J