GE JHP64G, Use And Care Manual

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Baking Guide
1.
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.
Shelf Oven
Food Container
Time,
Temperature Minutes Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet
B, C 400”-475” 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
Gingerbread
B 400°-4500 20-40 Preheat cast iron pan for crisp crust.
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 450”F. for 25 minutes,
then at
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
Sweet rolls
10-25 For thin rolls, Shelf B maybe used.
Shiny Oblong or Muffin Pans B, A 350°-3750 20-30 For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan A 325°-3750 30-55 Two-piece pan is convenient.
Jelly roll Metal Roll Pan
Sponge
B 375”-400° 10-15 Line pan with waxed paper.
Metal or Ceramic Pan A
325°-3500
45-60
Cakes
cakes Metal or Ceramic Pan A, B
325°-3500
45-65
Cupcakes Shiny Metal Muffin Pans B 350°-375” 20-25 Paper liners produce more moist
Fruit cakes Metal or Glass Loaf or
crusts.
A, B
275”-300°
2-4 hrs. Use 300”F. and Shelf B for small or
Tube Pan individual cakes.
Layer Shiny Metal Pan with B 350°-375” 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B
350°-3750
25-30
satin-finish bottom
Loaf or Glass Loaf Pans B 350” 40-60
Cookies
Brownies
Metal or Glass Pans B, C 325°-3500
Drop Cookie Sheet
25-35
Bar cookies from mix use same time.
B, C 350°-4000
Refrigerator Cookie Sheet
10-20 Use Shelf C and increase temp.
B, C 400°-4250
Rolled or sliced Cookie Sheet
6-12
25”F. to 50”F. for more browning.
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 400”F. and increase
Meringue Spread to crust edges
time.
B, A 325°-350” 15-25 To quickJy brown meringue, use
400”F. for 8 to 10 minutes.
One crust Glass or Metal
A, B
400°-4250
40-60 Custard fillings require lower
Two crust Glass or Satin-finish Metal
B 400°-4250
Pastry shell Glass or Satin-finish Metal
40-60 temperature, longer time.
B 450° 12-15
Baked potatoes Set on Oven Shelf A, B, C 325°-4000
Scalloped dishes Glass or Metal Pan
60-90
Increase time for large amount
A, B, C 325°-375” 30-60
Souffles Glass B
or size.
300°-350” 30-75
2.
Dark or non-shiny finishes and
3. Preheating the oven is not always
glass cookware generally absorb necessary, especially for foods
heat, which may result in dry, crisp
which cook longer than 30 to 40
crusts. Reduce oven heat 25”F. if
minutes. For food with short
lighter crusts are desired. Rapid cooking times, preheating gives
browning of some foods can be best appearance and crispness.
achieved by preheating cast iron
4. Open the oven door to check
cookware.
food as little as possible to prevent
uneven heating and to save energy.
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