GE JHP60G Use And Care Manual

Baking Chart1. Alumlnum pans conduct heat quickly. For most conventionalbaking light shiny finishes generally give best results becausethey prevent overbrowning in the time it takes for heat to cookthe center areas. Dull (satin-finish) bottom surfaces of pans arerecommended for cake pans and pie plates to be sure thoseareas brown completely.2. Dark or non-shiny finishes, also glass and pyroceram, gener-ally absorb heat which may result in dry, crisp crusts. Reduceoven heat 25° if lighter crusts are desired. Preheat cast iron forbaking some foods for rapid browning when food is added.3. Preheating the oven is not always necessary, f2Spt2CiZilly forfoods which cook longer than 30 or 40 minutes. For food withshort cooking times, preheating gives best appearance andcrispness.4. Open the oven door to check food as little as possible toprevent uneven heating and to save energy.FoodOvenTemp.ShelfPositionTime,Min.Container CommentsBreadB[scults (’/2-ln. thick) Shiny Cookie SheetShiny Metal Pan withSatin-finish bottomCast Iron or GlassShiny Metal Pan withSatin-flnlsh bottomShiny Metal Muffin PansDeep Glass or Cast Iron CupsMetal or Glass Loaf PansMetal or Glass Loaf PansShiny Oblong or Muffin PansShiny Oblong 01 Muffin PansB+cB, ABBA, BBBA. BA, BB, AABA400 °-475c350°-4000400°-450°350°400°-4250375°350°-3750375°-4250375°-4250350°-3750325°-3750375” -400”325°-350015-2020-3020-4045-5520-3045-6045-6045-6010-2520-3030-5510-1545-60Canned refrigerated b]scults take2-4 min less time,Coffee cakeCorn bread or muffinsGingerbreadPreheat pan for crisp crustMuff InsPopoversDecrease about 5 min. for muffinmix. Or bake at 450° for 25 mtn.,then at 350° for 10-15 mlnQuick Loaf BreadYeast bread (2 loaves) Dark metal or glass give deepestbrowning.For thin rolls, Shelf B may be used.For thin rolls, Shelf B may be used.Plain rollsSweet rollsCakes(without shortening)Angel foodJelly rollSpongeAluminum Tube PanMetal Jelly Roll PanMetal or Ceramic PanTwo piece pan IS convenientLine pan with waxed paperCakesBundt cakesCupcakesMetal or Ceramic Pan ,Shiny Metal Muffin PansMetal or Glass Loaf orTube PanSh!ny Metal Pan withSatin-flnlsh bottomShiny Metal Pan withSatin-flnlsh bottomMetal or Glass”Loaf PansA, BBA. BBBB325°-3500350” -375°275°-3000350°-3750350°-3750350°45-6520-252-4 hrs.20-3525-3040-60Paper liners produce more moistcrusts.Use 300° and Shelf B for small orIndlviduai cakes.Fruit cakesLayerLayer, ChocolateLoafCookiesBrowniesDropMetal or Glass PansCookie SheetCookie SheetCookie SheetB, CB. CB, CB. CA, B. CBB325°-3500350”-400°400°-4250375°-4000350°-4000300°-350°325°400°-4250325”-350°400=-4250400°-425°450°25-3510-205-127-1230-6030-6050-90Bar cookies from mlx use sametime. Use Shelf C and Increasetemp. 25-50° for more browning.RefrigeratorRolled or slicedFruits,Other DessertsBaked applesCustardGlass or MetalGlass Custard Cups orCasserole (set In pan ofhot water)Glass Custard Cups orCasseroleReduce temp. to 300° for largecustard. Cook bread or rice puddingwith custard base 80 to 90 minutesPudd!ngs, Rice andCustardPiesFrozen FOII Pan on Cookie SheetSpread to crust edgesGlass or Satin-f!nlsh MetalGlass or Satin-flnlsh MetalGlass or Sat!n-fin!sh Metal45-7015-2545-6040-6012-15AB. AA, BBBLarge pies use 400° and IncreaseIlme.To quickly brown meringue use400° for 8-10 mtn.Custard fllllngs require lower temp..longer time,MeringueOne crustTwo crustPastry ShellMiscellaneousBaked potatoesScalloped dishesSoufflesSet on Oven ShelfGlass or MetalGlassA. B, CA. B, CB325” -400’325” -375°300’-350°60-9030-6030-75Increase time for large amount orsize