GE JBP22P User Manual

1. Aluminum pans conduct heat

2. Dark   non-shiny finishes and

3. Preheating the oven is not always

quickly. For most conventional

 cookware generally absorb

necessary, especially for foods

baking, light, shiny finishes

heat, which may result in dry, crisp

which cook longer than 30 to 40

generally give best results because

crusts. Reduce oven heat 

 if

minutes. For foods with short

they help prevent 

lighter crusts are desired. Rapid

cooking times, preheating gives

For best browning results. we

browning of some foods can be

best appearance and crispness.

recommend dull bottom surfaces

achieved-by preheating cast-iron

4. Open the oven door to check

for cake pans and pie plates.

cookware.

 

 as possible to prevent

uneven heating and to save energy.

Biscuits (   in. 

Shiny Coohie 

B, C

B, A

B
B

A. B

B
B

A, B

A, B
B, A

45-60
‘45-60

10-25

Canned, refrigerated biscuits take 2 to

minutes less time.

 

 Metal Pan with

satin- 

 bottom

Cast Iron or 

 Pan

Shiny Metal Pan with
satin-finish bottom
Shiny 

 Muffin Pan\

Corn bread or muffins
Gingerbread

4000

-

4500

350°

Preheat cast-iron pan for crisp crust.

Muffins

4000

-

4250

Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 

 minutes,

then at 

 for 10 to 15 minutes.

Popovers

 

 

 bread   

 

   Cast-Iron Cup\

Metal or 

 Loaf Pans

Metal or 

 Loat Pans

375°

3500

-

375”

375°-4?50

Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin 

 Shelf B may be used.

 rolls

Sweet rolls

Shiny Oblong or Muffin pans

Shiny 

 or 

 Pans

375°-4250
.3500 

-

3750

Cakes
(without shortening)

 

Jelly roll
Sponge

Cakes
Bundt 
Cupcakes
Fruit cakes

 Tube Pan

Metal 

 Roll Pan

 or Ceramic Pan

A
B
A

325°-.3750

375°-4000

2-4 hrs.

40-60

 ()-2()

7-f 

Two-piece pan is convenient.
Line pan with waxed paper.

Metal or Ceramic Pan
Shiny Metal Muffin pans

 or 

 Loaf or Tube Pan

A. B

B

A. B

B

B

B

 

. 
350°-3750

 

Paper liners produce moister crusts.

Use 

 and Shelf B for small or

individual cakes.

Layer

Shiny Metal Pan with

 bottom

 Metal Pan 

satin-finish bottom
Metal or Glass Loaf Pan\

3500

-

3750

Layer. chocolate

350°-3750

3500

Loaf

Bar cookies from mix use same time.
Use Shelf C and increase temp. 
to 

 for more browning.

Cookies
Brownies
Drop

 or 

 Pan\

Cookie Sheet

B. C
B, C

B, C
B, C

3500

-

4000

Refrigerator
Rolled or 

Coohie 
Coohie Sheet

400°-425’
.375°-4000

 

A, B, C

B

B

3500

-

4000

3000-

3

500

50-90

Reduce temp. to 

 for large

custard.
Cook bread or rice pudding with
custard base 80 to 

 minutes.

Puddings. rice
and custard

Pies
Frozen
Meringue

Foil Pan on Cookie Sheet

   

 edges

A

B. A

A. B

B
B

 B, C

A, B, C

B

400°-425’

~75C-350C

45-70

40-60
40-60

60-90
30-60
30-75

Large pies use 

 and more time.

To quickly brown meringue, use 
for   to 10 minutes.
Custard fillings require lower
temperature, longer time.

   

 Metal Pan

 or 

 Metal Pan

 or 

 

 Pan

4000

-

4250

4000

-

4250

450”

One 
Two 

 

Baked 
Scalloped 
souffles

325°-4000

300°-3500

Increase time for larger amount or
size.

Set on Oven 

 or Metal Pan