GE 49-4545 - Manual (Page 15)

Conventional Baking Chart
1. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishes give best results because they prevent overbrowning
in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to
b
0 sur6 thos6 3rp3s brown complotGly
2, Darker non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry, crisp crusts. Reduce oven heat 25° if lighter crusts
are des'red. Preheat cast iron for baking some foods for rapid browning when food is added.
3= Preheating the oven is not always necessary, especiallv for foods which cook longer than 30 or 40 minutes. For foods with short cooking time.s,
preheating gives best appearance and crispness.
4.
Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
k'Shelf : ■ Owen Time,
Food Corstaiuer Position ; ' Temp. ; : l^lin. ‘ k Comments
Bread
Biscuits (V 2-in. thick) .Shiny Cookie Sheet ; :B V 400°-450° j 10-14 i Canned refrigerated biscuits take 2-4
; min. less time.
Coffee cake
(See layer cake)
Corn bread or muffins . Cast Iron or Glass ;B . ' 425°-450° ; : 20-30
1 k
Preheat pan for crisp crust.
Muffins Shiny Metal Muffin Pans - : A | k 400" ; k 20-25 ; Decrease time about 5 minutes for muffin
i;' mix.
Popovers ' Deep Glass or Cast Iron 5' b :: 400" [ ‘ 40-50 k- Or bake at 450° for 25 min., then at 350°
f r i l i t r / - \ o i^ut uj HUM. ulcrau
,’Cups ' ) for 10-15 min.
^ / < / ^ + / - » 1
D
• , IVICMCll L.UCU r'CiMtS D ! n c r \ 0 ’
. oou ,
, A C C C
i H-O-OO Tesl with iuuihpick in center.
Yeast bread (2 loaves) Metal or Glass Loaf Pans - A ■
■ ; i
c 375° : " 40-55 kk Dark metal or glass give deepest
I'k browning.
Plaimor sweet rolls Shiny Oblong or Muffin SA ( ? 375° : : 10-20 • k For thin rolls, Shelf B may be used.
Pans 1: ; :
Cakes
Angel food Aluminum Tube Pan j .A 350° ;■ . 30-40 ! ’ Two piece pan is convenient.
Ciincake.g_________________ .Shiny Matai Muffin Pane ' R _______________ , 350° ' : 15-20 L
P a n ^ r l l n o r e m r\ ra
Fruit cake Metal or Glass Loaf or ^ ^ A o r B ; : 275°-300° ' ' . 2-4 hrs. !’ Use 300° and Shelf B for small or
Tube Pan ; ,
i I k individual cakes.
JaNy roii Metal Jelly hoii Pan ' ■ 375° ; iO-15 k; Line pan with waxed paper.
Layer cake, coffee cake Shiny Metal Pan with B ' 350° ' : 20-30 ' White and yellow cakes may cook faster
and gingerbread Satin-finish bottom - 1 : than chocolate.
Fluted tube cake Metal or Ceramic Pan A 350° ‘ 40-50
i
; Reduce time 5 to 10 minutes for cakes
I . - ,
from mix.
Cookies
Bar Metal or Glass Pans .B
:
^
350°
,
: 25-35
I . i
! Use same time for bar cookies from mix.
r\r
u t o n u c r u ' w ' u u r s i c ; O l i e r e i 0
. r » ' 7 f r c i .
O f O 10-15 0 Use Shelf C and increase temp. 25-50°
k for more browning.
Fruits, other Oesserts
Baked apnie.s Glass or Meta! .A or B 375° 30-40
! • :
' •
O.^n in nx/pn fTjPpJg 3M0!f 0.
Custard Glass Custard Cups or B 350° 40-50
'
Reduce temp, to 300° for large custard.
Casserole (set in pan of '
i
Cook bread or rice pudding with custard
! uaac oC lu 30 iViiiiulei).
Pies
Frozen Foil Pan on Cookie Sheet A 425“ 50-60 For large pies use 400° and increase
■
time.
Meringue Spread to crust edges B 350° 15-20 ' To quickly brown meringue use 400° for
8-10 min.
One or tvv/o-crusf, quiche Glass or Satin-finish B 375° : 55-65
^
Custard fillings require lower temp.,
Metal longer time.
Oven stew Metal; Pyroceram B 300° 2-3 hrs. Or cook at 250° for 5-6 hrs.
^ ^
1 ^3
Baked potatoes Set on Oven Shelf B 375“-400“ 60-70 Increase time for large amount or size.
Scalloped or saucy Glass or Metal A 350° 55-65 Move to Shelf B or C for oven meals.
casseroles
15