GE JGBP38 User Manual download pdf (Page 16)

Cookies Aluminum Foil

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.

Cookies can be baked on several shelves at the same

time but browning may be uneven because of reduced

air circulation.

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 aluminum foil.

This will disturb the heat

circulation and result in

poor baking. A smaller

sheet of foil may be used to

catch a spillover by placing

it on a lower shelf several

inches below the food.

Do not put aluminum foil on the oven bottom.

Pies Cakes

For best results, bake pies

in dark, rough or dull pans

to produce a browner,

crisper crust. Stagger the

pies for most even

browning. 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.

For best browning when

baking several 8″ or 9″

cakes, stagger them so one

pan is not directly above

another. 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.

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 also absorb heat. When baking

in glass baking dishes, the temperature may need to

be reduced by 25°F.

BAKING

(continued)

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 1

⁄

–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.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions

for best baking results.

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GE JGBP38 User Manual Page 16

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