GE JGSP32, Use And Care Manual, Page: 18 / 40

(continued)
Baking Pans
Use the proper baking pan. The type of finish the
determines the amount of browning that will occur.
rough or dull absorb resulting in a
browner, crisper crust. Use this type for pies.
●
Shiny, bright smooth pans reflect heat, resulting
in a lighter, more delicate browning. and
require this type pan.
●
dishes When in
dishes. the temperature need to be
reduced by
●
If using non-stick pans, you may find
to reduce the oven temperature
prevent
Pan Placement
even proper browning. there must
for in the
results be better if centered
much possible than being the front
or to the back the oven.
Pans should not touch or the walls of the
Allow 1- I between well
from the of the the sides.
If you need to use shelves, stagger the
is directly the
Baking Guides
When using prepared mixes, follow recipe or
for the best baking results.
Cookies
When cookie sheets
sides) better-looking cookies. Cookies
in jelly pan (short sides all around) may
edges or light browning occur.
not use cookie sheet it the
the door the oven. Never entirely cover
shelf with cookie sheet.
For best results, use only one cookie sheet in the oven
time.
Pies Cakes
For best results, pies in rough or dull
When cakes, or bent will
produce browner, crisper crust. Frozen pies in
uneven results
pans should be placed on an aluminum cookie sheet
A cake in larger the recipe
for since the shiny foil pan reflects heat
recommends will usually be crisper, thinner drier
from the pie crust; the cookie sheet helps it.
than it should be. If baked in smaller than
recommended, it may be undercooked may
Check the recipe to sure the size
used is the one recommended.
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