GE 164 D2092P167 ユーザーズマニュアル

1. Aluminum pans conduct heat

2. Dark or non-shiny finishes and

quickly. For most conventional

glass cookware generally absorb

baking, light, shiny finishes give best

heat, which may result in dry, crisp

results because they help prevent

crusts. Reduce oven heat 25”F. if

overbrowning. For best browning

lighter crusts are desired. Rapid

results, we recommend dull bottom

browning of some foods can be

 for cake pans and pie plates.

achieved by preheating cast iron
cookware.

3. 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.

Bread
Biscuits (%-in. thick)

Shiny Cookie Sheet

B, C

400°-4750

15-20

 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

B

400°-450”

20-40

Preheat cast iron pan for crisp crust.

Gingerbread

Shiny Metal Parr with

B

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

B

375°

45-60

mix, or bake at 450”F. for 25 minutes,
then at 

 for 10 to 15 minutes.

Quick loaf bread

Metal or Glass Loaf Pans

B

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

Plain rolls

browning.

Shiny Oblong or Muffin Pans

A, B

375”-425”

10-25

For thin rolls, Shelf B may be used.

Sweet rolls

Shiny Oblong or Muffin Pans

B, A

350°-375”

20-30

For thin rolls, Shelf B may be used.

Cakes
(without shortening)
Angel food

Aluminum 

 Pan

A

325”-375”

30-55

Two-piece pan is convenient.

Jelly 

Metal Jelly Roll Pan

B

Sponge

375”-400°

10-15

Line pan with waxed paper.

Metal or Ceramic 

A

325”-350”

45-60

Cakes
Bundt cakes

Metal or Ceramic Pan

A, B

325°-3500

45-65

Cupcakes

Shiny 

 Muffin Pans

B

350°-3750

20-25

Paper liners produce more moist

Fruit cakes

Metal or Glass Loaf or

crests.

A, B

275”-300”

Tube Pan

2-4 hrs.

Use 300”F. and Shelf B for small or

Layer

Shiny Metal Pan with

individual cakes.

B

350°-375”

20-35

satin-finish bottom

Layer, chocolate

Shiny Metal Parr with

B

350°-3750

25-30

satin-finish bottom

Loaf

Metal or Glass Loaf Pans

B

350°

40-60

Cookies
Brownies

 or Glass Pans

B, C

325”-350°

25-35

Bar cookies from mix use same time.

Drop

Cookie Sheet

Refrigerator

B, C

350”-400”

10-20

Use Shelf C and increase temp.

Cookie Sheet

B, C

400°-4250

6-12

Rolled or sliced

25”F. to 50”F. for more browning.

Cookie Sheet

B, C

375°-400”

7-12

Fruits,
Other Desserts
Baked apples

Glass or Metal Pan

A, B, C

350°-4000

30-60

Custard

Glass Custard Cups or Casserole

B

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

B

325°

50-90

with custard base 80 to 90 minutes.

and Custard

Casserole

Pies
Frozen

Foil Pan on Cookie Sheet

A

400°-4250

45-70

Large pies use 400°F. and increase
time.

Meringue

Spread to crust edges

B, A

325”-350°

15-25

To quickly brown meringue, use

 for 8 to 10 minutes.

One crust

Glass or Satin-finish Metal

A, B

400°-425”

40-60

Custard fillings require lower

Two crust

Glass or Satin-finish Metal

B

400°-4250

Pastry shell

Glass or Satin-finish Metal

40-60

temperature, longer time.

B

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

Souffles

30-60

or size.

Glass

B

300°-350”

30-75