GE JAS02M, Use And Care & Installation Manual

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Baking Guide
L Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass 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.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Shelf Oven
Food
Time,
Container Position Temperature
Minutes Comments
Bread
Biscuits (%-in. thick)
Shiny Cookie Sheet
B, C 400°-4750 15-20 Canned, refrigerated biscuits take
2 to 4 minutes less time.
Coffee cake
Shiny Metal Pan with
B, A 350°-4000 20-30
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass B 400°-4500
20-40 Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with B 350° 45-55
satin-finish bottom
Muffins
Shiny Metal Muffin Pans A, B 400°-4250 20-30
Decrease about 5 minutes for muffin
Popovers
Deep Glass or Cast Iron Cups B
375°
45-60
mix, or bake at for 25 minutes,
then at 350°F. for 10 to 15 minutes.
Quick loaf bread
Metal or Glass Loaf Pans B 350°-3750 45-60
Yeast bread (2 loaves)
Metal or Glass Loaf Pans A, B 375°-4250 45-60
Dark metal or glass give deepest
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 Pans B, A 350°-3750
20-30
For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
A
325°-3750
30-55 Two-piece pan is convenient.
Jelly roll Metal Jelly Roll Pan B 375°-4000
10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A
325°-350” 45-60
Cakes
Bundt cakes
Metal or Ceramic Pan
A, B
325°-3500
45-65
Cupcakes Shiny Metal Muffin Pans B
350°-3750 20-25 Paper liners produce more moist
crusts.
Fruit cakes
Metal or Glass Loaf or A, B 275°-3000 2-4 hrs. Use 300”F. and Shelf B for small or
Tube Pan
Layer
Shiny Metal Pan with
individual cakes.
B 350°-3750
20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B 350°-3750 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans
B 350° 40-60
Cookies
Brownies
Metal or Glass Pans
B, C 325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C 350°-400” 10-20 Use Shelf C and increase temp.
Refrigerator Cookie Sheet B, C 400°-4250 6-12 to 50°F. for more browning.
Rolled or sliced Cookie Sheet B, C 375°-4000 7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan A, B, C
350°-4000
30-60
Custard Glass Custard Cups or Casserole B
300°-3500
30-60 Reduce temp. to 300”F. for large
(set in pan of hot water)
Puddings, Rice Glass Custard Cups or
custard. Cook bread or rice pudding
B 325° 50-90 with custard base 80 to 90 minutes.
and Custard Casserole
Pies
Frozen
Foil Pan on Cookie Sheet A
400°-4250
45-70 Large pies use and increase
time.
Meringue Spread to crust edges B, A
325°-3500
15-25
To quickly brown meringue, use
One crust
Glass or Satin-finish Metal
for 8 to 10 minutes.
A, B 400°-4250 40-60 Custard fillings require lower
Two crust Glass or Satin-finish Metal
B 400°-4250 40-60 temperature, longer time.
Pastry shell Glass or Satin-finish Metal B 450° 12-15
Miscellaneous
Baked potatoes
Set on Oven Shelf A, B, C 325°-4000 60-90 Increase time for large amount
Scalloped dishes Glass or Metal Pan A, B, C 325°-3750 30-60 or size.
Souffles Glass B 300°-3500 30-75