GE JAS03M Bedienungsanleitung PDF herunterladen (Seite 13)

Baking Guide

L Aluminum pans conduct heat

quickly. For most conventional

baking, light, shiny finishes 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, crisp

crusts. Reduce oven heat 25°F. if

lighter crusts are desired. Rapid

browning of some foods can be

achieved by preheating cast iron

cookware.

Preheating the oven is not always

necessary, especially for foods

which cook longer than 30 to 40

minutes. For food with short

cooking times, 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.

Shelf

Oven

Food

Time,

Container

Position Temperature

Minutes

Comments

Bread

Biscuits (%-in. thick)

Shiny Cookie Sheet

B, C

400°-4750

15-20

Canned, refrigerated biscuits take

2 to 4 minutes less time.

Coffee cake

Shiny Metal Pan with

B, A

350°-4000

20-30

satin-finish bottom

Corn bread or muffins

Cast Iron or Glass

400°-4500

20-40 Preheat cast iron pan for crisp crust.

Gingerbread

Shiny Metal Pan with

350°

45-55

satin-finish bottom

Muffins

Shiny Metal Muffin Pans

A, B

400°-4250

20-30

Decrease about 5 minutes for muffin

Popovers

Deep Glass or Cast Iron Cups

375°

45-60

mix, or bake at

450”F.

for 25 minutes,

then at 350°F. for 10 to 15 minutes.

Quick loaf bread

Metal or Glass Loaf Pans

350°-3750

45-60

Yeast bread (2 loaves)

Metal or Glass Loaf Pans

A, B

375°-4250

45-60

Dark metal or glass give deepest

browning.

Plain rolls

Shiny Oblong or Muffin Pans

A, B

375°-4250

10-25

For thin rolls, Shelf B maybe used.

Sweet rolls

Shiny Oblong or Muffin Pans

B, A

350°-3750

20-30

For thin rolls, Shelf B may be used.

Cakes

(without shortening)

Angel food Aluminum Tube Pan

325°-3750

30-55

Two-piece pan is convenient.

Jelly roll

Metal Jelly Roll Pan

375°-4000

10-15

Line pan with waxed paper.

Sponge Metal or Ceramic Pan

325°-350” 45-60

Cakes

Bundt cakes Metal or Ceramic Pan

A, B

325°-3500

45-65

Cupcakes

Shiny Metal Muffin Pans

350°-3750

20-25 Paper liners produce more moist

crusts.

Fruit cakes

Metal or Glass Loaf or

A, B

275°-3000

2-4 hrs.

Use 300”F. and Shelf B for small or

Tube Pan

Layer

Shiny Metal Pan with

individual cakes.

350°-3750

20-35

satin-finish bottom

Layer, chocolate Shiny Metal Pan with

350°-3750

25-30

satin-finish bottom

Loaf

Metal or Glass Loaf Pans

350°

40-60

Brownies Metal or Glass Pans

B, C

325°-3500

25-35

Bar cookies from mix use same time.

Drop Cookie Sheet

B, C 350°-400”

10-20

Use Shelf C and increase temp.

Refrigerator Cookie Sheet B, C

400°-4250

6-12

25”F.

to 50°F. for more browning.

Rolled or sliced Cookie Sheet B, C

375°-4000

7-12

Fruits,

Other Desserts

Baked apples Glass or Metal Pan

A, B, C

350°-4000

30-60

Custard Glass Custard Cups or Casserole

300°-3500

30-60 Reduce temp. to 300”F. for large

(set in pan of hot water)

Puddings, Rice Glass Custard Cups or

custard. Cook bread or rice pudding

325°

50-90

with custard base 80 to 90 minutes.

and Custard Casserole

Pies

Frozen

Foil Pan on Cookie Sheet

400°-4250

45-70

Large pies use

400”F.

and increase

time.

Meringue

Spread to crust edges

B, A

325°-3500

15-25

To quickly brown meringue, use

One crust

Glass or Satin-finish Metal

400”F.

for 8 to 10 minutes.

A, B 400°-4250 40-60 Custard fillings require lower

Two crust Glass or Satin-finish Metal

400°-4250 40-60 temperature, longer time.

Pastry shell Glass or Satin-finish Metal

450°

12-15

Miscellaneous

Baked potatoes Set on Oven Shelf

A, B, C

325°-4000 60-90 Increase time for large amount

Scalloped dishes

Glass or Metal Pan

A, B, C

325°-3750

30-60

or size.

Souffles Glass

300°-3500

30-75

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 27 28

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