GE JGSP31GEP Use & Care Manual

Also see for JGSP30GEP: Technician manual

Baking Guide1. Preheating is very importantwhen baking foods such asbiscuits, cookies, cakes and otherpastries.Preheating is not necessary whenroasting or' for' long-time cookingof whole meals.2. Aluminum pans conduct heatquickly, For most conventionalbaking, light, shiny finishes give bestresults because they help preventoverbrowning, 17oi.best browningresults, we recommend dull bottomsurfaces for'cake pans and pie plates..3° Dark or non-shiny finishes andglass cookware generally absorbheat, which may result in dry, crispcrusts Reduce oven heat 25°E iflighter crusts are desired Rapidbrowning of some foods can beachieved by preheating cast-ironcookware.FoodBreadBiscuits (V.,in thick)Coffee cakeCorn bread or muffinsGingerbreadMuffinsPopoversQuick loaf breadYeast bread (2 loaves)Plain rollsSweet rollsCakes(without shortening)Angel foodJelly rollSpongeCakesBundt cakesCupcakesFruitcakesLayerLayer, ChocolateLoafC0okiesBrowniesDropRefrigeratorRolled or slicedFruits,Other DessertsBaked applesCustmdPuddings, riceand custardPiesFrozenMeringueOne crustTwo crustPastry shellMiscellaneousBaked potatoesScalloped dishesSoufflesShelfCookware PositionsShiny Cookie Sheet B, CShiny Metal Pan with B. Asatin-finish bottomCast-iron or Glass Pan BShiny Metal Pan with Bsatin-finish bottomShiny Metal Muffin Pans A, BOven Time,Temperatures Minutes400°-475°350°.400 °400°-425 °15-2020-3020-4045-5520-30CommentsCanned, refrigerated biscuits take 2 to4 minutes less limePreheat cast-iron pan for crisp crustDecrease about 5 minutes for muffinmix, or bake at 450°F for 25 minutes,then at 350_'E for I0 to 15 minutesDeep Glass or Cast-Iron CupsMetal or Glass Loaf PansMetal or Glass Loaf PansShiny Oblong or Muffin PansShiny Oblong or Muffin PansAluminum Tube PanMetal Jelly Roll PanMetat or Ceramic PanMetal or Ceramic PanShiny Metat Muffin PansMetal or Glass Loaf orTube PanShiny Metal Pan withsatin-finish bottomMetal or Glass Loaf PansMetal or Glass PansCookie SheetCookie SheetCookie SheetGlass or Metal PansGlass Custard Cups or Casserole(set in pan of hot water)Glass Custard Cups or CasseroleFoil Pan on Cookie SheetSpread to crust edgesGlass or Satin-finish Metal PanGlass or Satin-finish Metal PanGlass or Satin-finish Metal PanSet on Oven ShelfGlass or Metal PanGlass PanBBA,BA,BB,AABAA,BBA,BBBBB,CB,CB,CB,CA,B,CBBAB,CA,BBBA,B,CA,B,CB375 ° 45-603500-375 ° 45-60375%425 ° 45-603750-425 ° 10-25350%375 D 20-303250-375 ° 30-553750-400 ° 10-15325°-350 ° 45-60325°-350 ° 45-653500-375 ° 20-25275o-300 ° 2-4 hrs350_-375 ° 20-353500-375 ° 25-30350 ° 40-60325°-350 ° 25-35350°-400° !0-20,t00°-425 ° 6-12375%400 ° 7-12350°-400° 30_60300°-350° 30-60325° 50-904000-425° 45-70325o-350 ° 15-25400°-425 _ 45-604000-425 ° 40-60450 ° 12-16325°-400 ° 60-90325°-375 _ 30-603000-350 ° 30-75Dark metal or glass cookware givesdeepest browningFor thin rolls, Shelf B may be usedFor thin rolls, Shelf B may be used.Two-piece pan is convenientLine pan with waxed paperPaper liners produce moister crustsUse 300°F and Shelf B for small orindividual cakesIf baking four layers, use ShelvesB and DBar cookies from mix use same timeUse ShelfC and increase temperature25 ° to 50°F for more browningReduce temperature to 300_F forlarge custardCook bread or rice pudding withcustard base 80 to 90 minutes.Large pies use 400°F and more timeTo quickly brown meringue, use400°F. for 9 to 11 minutesCustard fillings require lowertemperature and longer timeIncrease time for large amount orsizemImmlD_m13ui