GE JGBC17 User Manual download pdf (Page 15)

Baking

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

² or 9²

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.

• If you are using dark non-stick pans, you may find that you need to reduce

the oven temperature 25°F. to prevent over-browning.

Don’t Peek

Set the timer for the estimated cooking time and do not open the door to

look at your food. Most recipes provide minimum and maximum baking

times such as “bake 30–40 minutes.”

DO NOT open the door to check until the minimum time. Opening the oven

door frequently during cooking allows heat to escape and makes baking

times longer. Your baking results may also be affected.

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GE JGBC17 User Manual Page 15

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