User manual GE JGBS74

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Baking Guides  
When using prepared baking mixes, follow package recipe or  
instructions for best baking results.  
Cookies  
Aluminum Foil  
When  
flat cookie  
cookies,  
Never  
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  
by placing it  
(
without sides)  
produce better-looking  
cookies. Cookies  
baked in a jelly roll  
pan  
around) may have  
darker edges and pale  
or light browning may occur.  
sides all  
on a lower shelf several  
inches below the food.  
Do not use a cookie sheet so large that it touches the  
walls or the door of the oven.  
For best results, use only one cookie sheet in the oven  
at a time.  
Pies  
Cakes  
For best results, bake pies in dark, rough or dull pans  
to produce a browner, crisper crust. Frozen pies in  
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.  
When baking cakes, 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. Check the recipe to make sure the pan size  
used is the one recommended.  
Baking Pans  
Don’t Peek  
Use the proper baking pan. The type of finish on  
the pan determines the amount of browning that  
will occur.  
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  
minutes.”  
Dark, rough or dull pans absorb heat resulting in a  
browner, crisper crust. Use this type for pies.  
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.  
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  
1
5

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