GE JRP14 - Manual (Page 11)

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''reheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature—selecting a higher
temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens without
a preheat indicator light or tone, preheat 10 minutes.
After the oven is preheated, place the food in the oven
as quickly as possible to prevent heat from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes absorb heat. When baking
in glass baking dishes, the temperature may need
to be reduced by 25 °F.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to r/
2 -inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
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Baking Guides
vVhen using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recommends
will usually be crisper, thinner and drier than it should
be. If baked in a pan smaller than recommended, it may
be undercooked and batter may overflow. Check the
recipe to make sure the pan size used is the one
recommended.
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