GE JSP26 Use And Care Manual

Also see for JSP26: Owner's manual Installation instructions Owner's manual Use & care guide Use and care guide

Contents

BAKING(continued)Baking Pans Pan PlacementUse the proper baking pan. The type of finish on thepan determines the amount of browning that will occur.l Dark, rough or dull pans absorb heat resulting in abrowner, crisper crust. Use this type for pies.l Shiny, bright and smooth pans reflect heat, resultingin a lighter, more delicate browning. Cakes andcookies require this type of pan.l Glass baking dishes absorb heat. When baking inglass baking dishes, the temperature may need to bereduced by 25”F.For even cooking and proper browning, there must beenough room for air circulation in the oven. Bakingresults will be better if baking pans are centered asmuch as possible rather than being placed to the frontor to the back of the oven.Pans should not touch each other or the walk of theoven. Allow 1- to 1%-inch space between pans as wellas from the back of the oven, the door and the sides.If you use two shelves, stagger the pans so one is notdirectly above the other.Baking GuidesWhen using prepared baking mixes, follow package recipe or instructionsfor the best baking results.CookiesWhen baking cookies, flat cookie sheets (withoutsides) produce better-looking cookies. Cookies bakedin a jelly roll pan (short sides all around) may havedarker edges and pale or light browning may occur.Do not use a cookie sheet so large that it touches thewalls or the door of the oven. Never entirely covera shelf with a large cookie sheet.For best results, use only one cookie sheet in the ovenat a time.Pies CakesFor best results, bake pies in dtik, rough or dull pans When, baking cakes, warped or bent pans will causeto produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipefor baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drierfrom the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller thanrecommended, it may be undercooked and batter mayoverflow. Check the recipe to make sure the pan sizeused is the one recommended.Aluminum FoilNever entirely cover a shelf with aluminum foil.This will disturb the heat circulation and result inpoor baking. A smaller sheet of foil may be usedto catch a spillover by placing it on a lower shelfseveral inches below the food.16