GE JBP87GD Manuel d'utilisateur télécharger pdf (Page 22)

q. Aluminum pans conduct heat quickly. For most conventional

baking light shiny finishes give best results because they pre-

vent overbrowning in the time it takes for heat to cook the center

areas. Dull (satin-finish) bottom surfaces of pans are recom-

mended for cake pans and pie plates to be sure those areas

brown completely.

Z!. Dark or non-shiny finishes, also glass and pyroceram, absorb

heat which may result in dry, crisp crusts. Reduce oven heat 25°

if lighter crusts are desired. Preheat cast iron for baking some

foods for rapid browning when food is added.

& Preheating the oven is not always necessary, especially for

foods which cook longer than 30 or 40 minutes. For food with

short cooking times, preheating gives best appearance and

crispness,

& Open the oven door to check food as little as possible to

prevent uneven heating and to save energy.

SIwm

Position

—.

B, C

B, A

A, B

B, A

own

Temp.

400°-4750

350°-4000

400°-4500

350°

400°-4250

375°

350°-3750

375°-4250

350°-3750

Ti??m+

Min.Food Container

Shiny Cookie Sheet

Shiny Metal Pan with

Satin-finish bottom

Cast Iron or Glass

Shiny Metal Pan with

Satin-finish bottom

Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

Comments

Bread

Biscuits (%-in. thick)

Canned refrigerated biscuits take

2-4 min. less time.

15-20

20-30

20-40

45-55

20-30

45-60

10-25

20-30

Coffee cake

Corn bread or muffins

Gingerbread

Preheat pan for crisp crust.

Muffins

Popovers

Decrease about 5 min. for muffin

mix. Or bake at 450° for 25 min.,

then at 350° for 10-15 min.

Quick Loaf Bread

Yeast bread (2 loaves) Dark.metal or glass give deepest

browning.

For thin rolls, Shelf B may be used.

Plain rolls

Sweet rolls

cakes

(without shortening)

Angel food

Jelly roll

Sponge

Aluminum Tube Pan

Metal Jelly Roll Pan

Metal or Ceramic Pan

325°-3750

375°-4000

325°-3500

30-55

10-15

45-60

Two piece pan is convenient.

Line pan with waxed paper.

cakes

Bundt cakes

Cupcakes

Metal or Ceramic Pan

Shiny Meta{ Muffin Pans

btetal or Glass Loaf or

Tube Pan

Shiny Metal Pan with

Satin-finish bottom

Shiny Metal Pan with

Satin-finish bottom

Metal or Glass Loaf Pans

A, B

325°-3500

350°-3750

275°-3000

350°-3750

350°

325°-3500

350°-4000

4000-4250

375°-4000

45:65

20-25

2-4hrs

20-35

25-30

40-60

25-35

10-20

6-12

7-12

Paper !iners produce more moist

crusts.

Lfse300° and Shelf B for small or

individual cakes.

Fruit cakes

Layer

Layer, Chocolate

Loaf

Brownies

Drop

vletal or Glass Pans

:ookie Sheet

2ookie Sheet

8, c

B, C

Bar cookies from mix use same

time. Use Shelf C and increase

temp. 25-50° for more browning,

Refrigerator

Rolled or sliced

Fruits,

other Desserts

Baked apples

Custard

~lass or Metal

;Iass Custard Cups or

>asserole (set in pan of

lot water)

;Iass Custard Cups or

>asserole

A, B, C

B, A

A, B

4, B, C

350°-4000

300°-3500

325°

400°-4250

325°-3500

400°-4250

450°

30-60

50-90

Reduce temp. to 300° for large

custard. Cook bread or rice pudding

with custard base 80 to 90 minutes,

Puddings, Rice and

Custard

Piim

Frozen ‘oil Pan on Cookie Sheet

lpread to crust edges

?JIassor Satin-finish Metal

;Iass or Satin-finish Metal

45-70

15-25

45-60

40-60

12-15

Large pies use 400° and increase

time.

To quickly brown meringue use

400° for 8-10 min.

Custard fillings require lower temp.,

longer time,

Meringue

One crust

Two crust

Pastry Shell

Baked potatoes

Scalloped dishes

%~fff Ies

;et on Oven Shelf

~lassor Metal

~lass

325°-4000

325”-375°

300°-3500

60-90

30-60

30-75

Increase time for large amount or

size.

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GE JBP87GD Manuel d'utilisateur Page 22

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