- General Electric Range User Manual

BakingGuide
1. Preheatingisvery imprmnt
2. Aluminumpans conductheat
3, Dark or non-shinyfinishesand
when using temperatures below
quickly,For mostconventional glasscookwaregenerally absorb
225”F.and when baking foods
baking,light, shinyfinishesgive
heat which mayresult in dry, crisp
such as biscuifi, cookiesqcakes
best resultsbecausethey help crusts. Reduceovenheat 25”F.if
and other pastries. Preheatthe
preventoverbrowning,
For best lightercrusts arc desired. Mpid
ovenfor at least 15minutes.
browningresults, we recommend
browningof some foodscan be
Preheatingis not necessarywhen
dullbott~msurfacesfor cake pans
achieved-bypreheatingcast-iron
roastingor forlong-timecooking
and pie plates.
of whole meals.
cookware.
shelf
Positions
Oven
Temperatures
Time,
Minutes
Food
Cookware
Comments
Bread
Biscuits(M-in. thick)
ShinyCookieSheet
B, C
B, A
B
B
A,B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A,B
B
B
B
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned, refrigeratedbiscuitstfike2 to 4
minutesless time.
Coffeecake ShinyMetal Panwith
satin-finishbottom
CastIron or GlassPan
ShinyMetal Panwith
satin-finishbottom
ShinyMetal MuffinPans
Deep Glassor Cast-IronCups
Corn bread or muffins
Gingerbread
Preheat cast-ironpan forcrisp crust.
Muffins
Popovers
Decrease about5 minutesfor muffinmix
or bakeat 450”F.for 25 minutes,then at
350”F.for 10to 15minutes.
Dark metalor glass givesdeepest
browning.
Quickloaf bread
Yeastbread (2loaves)
Metalor GlassLoaf Pans
Metal or Glass Loaf Pans
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angelfood
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
ShinyOblongor Muffin Pans
ShinyOblongor Muffin Pans
For thin rolls, Shelf B maybe used,
For thin rolls, Shelf B maybe used.
AluminumTube Pan
MetalJelly Roll Pan
Metalor Ceramic Pan
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two-piecepan is convenient.
Line pan with waxpaper.
Metalor Ceramic Pan
shinyMetal Muffin Pans
Metalor Glass Loafor
rubePan
lhinyMetal Pan with
atin-finishbottom
ihinyMetal Pan with
atin-finishbottom
fletalor Glass Loaf Pans
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300”F.and Shelf B for small or
individual cakes.
If baking four layers,use
ShelvesB and D.
Layer
Layer,chocolate
Loaf
Cookies
Brownies
Drop
fletalor Glass Pans
:ookieSheet
B, C
B, C
B, C
B, C
A, B, C
B
B
A
B, C
A, B
B
B
325°-35G0
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25° to 50°F. for more browning.
Refrigerator
Rolledor sliced
ookie Sheet
ookieSheet
Fruits,
Other Desserts
Bakedapples
Custard
Puddings, rice
and custard
lassor Metal Pans
lass Custard Cups or
asserole(set in pan of hot water)
Glass Custard Cups or
Casserole
350°-4000
300°-3500
325°
30-60
30-60
50-90
45-70
15-25
45-60
40-60
13-16
60-90
30-60
30-75
Reducetemperature to 300”F.for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
Pies
Frozen
Meringue
Onc crust
Twocrust
Pastrv sflell
I
Foil Panon Cookie Sheet
Spreadto crust edges
400°-4250
325°-3500
400°-4250
400°-4250
450°
Large pies use 400”F,and increased time.
Toquickly brown meringue. use 400”F. for
8 to 10minutes.
Custard fillings require lower temperature,
longer time.
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal Pan
325°-4000
325°-3750
300°-3500
Increase time for large amount or size.
A, B, C
A, B, C
B