GE 49-8255 - Manual (Page 16)

BAKING GUIDE
1. Aiuiriinum pans conduct heat quickly. For most
conventional baking, light, shiny finishes generally
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, cns
crusts. Reduce oven heat 25°F. if lighter crusts are
desired. Rapid browning
achieved by preheating cast-iron cookware.
%
tliA fwr^n ic ty/\f o1tx/o\7C HAr*ACcotn/
M. I.WAAW'UVAJLA& MAW W WAA Ai9 AAW «AA ▼▼ «9 AAWWW«9t9«AA ^ ^
especially for foods which cook longer than 30 to 40
minutes. For foods with short cooking times,
preheating gives best appearance and crispness.
Although preheating is not necessary with meats, it is
__£•___] r______ 1___
piCiCilCU l(jr Uct&CU guuus.
4. Open the oven door to check food as little as
A ViiAA^-rkr» ar%xt^
w uxx&v^xx xx^axxxxg cuiKi I.V/ w^xi&xg^.
i^ood Cookware
Shelf
F<№lltlon
Oven
Temperature
Time,
Minutes Comments
Bread
Biscuits (1/2 in. thick)
Coffee cake
Com bread or muffins
Gingerbread
Mumns
rupOvcia
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Shiny Cookie Sheet
Shiny Metal Pan with
satin-fínish bottom
Cast-Iron or Glass Pan
Shiny Metal Pan with
satin-fínish bottom
Shiny Metal Mumn Fan
U'ccp VJ1Í15&» Ui ^(tM 'X iUll
Metal or Glass Loaf Pan
Metal or Glass Loaf Pan
Shiny Oblong or Muffin Pan
Shiny Oblong or Muffin Pan
B,C
A,B
B
B
A, B
n
D
B
A.B
A, B
A,B
400°-475°
350‘’-400°
400°-450°
350°
400°-425°
375°-425°
375°-425°
350°-375°
15-20
20-30
20-40
45-55
20-30
AC £.f\
45-60
45-60
10-25
20-30
Canned, refiigerated biscuits take 2 to
4 minutes less time.
Preheat cast-iron pan for crisp crast.
Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
Dark metal or glass gives deepest
Kr/\117nvnrV
L/A%/WAAAAAg.
Cakes
(without shortening)
Angel food
T^llvr «*/^11
lV.TiA
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
X>
A
325°-375°
^nco Anno
J -*tw
325°-350°
30-55
in 1 c
45-60
Two-piece pan is convenient.
Liu0 pEïï wîîh wEXëu pEpcI.
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
T f\gf
Metal or Ceramic Pan
Shiny Metal Muffin Pan
Metal or Glass Loaf or lUbe Pan
Shiny Metal Pan with
satin-finish bottom
xTAwvoA c/1 JC.«\/aA a an
A,B
B
A,B
B
vs
JL9
325”-350"
350°-375°
275°-300°
350°-375°
-J«AO
J»J\J
45-65
20-25
2-4 hrs.
20-35
At\ ACn
Paper liners produce moister cmsts.
Use 300°F. and Shelf B for small or
individual cakes.
If baking four layers, use Shelves B and D.
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Metal or Glass Pan
Cookie Sheet
Cookie Sheet
'
Cookie Sheet
B,C
B,C
B,C
B,C
325°-350°
350°-400°
400°-425°
375°-400°
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25°F.
to
50°F.
for more hrowninp.
" , ' — ------------------------------------------------------- O'
Fralis,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
A, B,C
B
B
350°-400°
300°-350°
325°
30-60
30-60
50-90
Reduce temp, to 300°F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
Two crusts
Pastry shell
Foil Pan on Cookie Sheet
WAWOt
Glass or Satin-finish Metal Pan
Glass or Satin-finish Meta! Pan
Glass or Satin-finish Metal Pan
A
A tt
A,B
B
B
400°-425°
-JACO -2«AO
400°-425°
400°-425°
■'' 450 ’°”“
45-70
1< OC
40-60
40-60
Í2-15
Large pies use 400°F. and more time.
To Quickly brown menngUc, use 400°F.
for 8 to 10 minutes.
Custard fillings require lower
frpttrmAraiiirA arw4 1r\n<TAr tinriA
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
r\ ____ OlL-li?
OCl Ull V^VCIl OllCli
Glass or Metal Pan
Glass Pan
A, B, C
A, B,C
B
325°-375°
300°-350°
60-90
30-60
30-75
increase time for larger amount
or size.
16