GE JBP22 - Using the Clock and Timer

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best
baking results.
Cookies
When baking cookies. flat co(~hie sheets (without
sides) produce better-looking cookies.
Cookie> baked
in a jelly roll pan (short sides all around) may haie
darker
edges and pale or light browning may (xxur.
Do not use a cookie sheet so large that it touches the
walls or
the door of the oien. ~e~er en{irely cot cr a
shelf with a large cookie sheet.
For best results, use only one c(mkie sheet in the o~en
at a time.
Pies
Cakes
For best results, bake pies in dark. rough or du]l pans
When baking cakes, warped or bent pans will cause
to produce a browner. crisper crust. Frozen pies in foil
unelen baking results and poorly shaped products.
pans should be
placed on an aluminum cookie sheet
A cake btiked in a pan larger than the recipe
for baking
since the shiny foil pan reilects heat aw a>
recommends will usually be crisper, thinner and drier
from the
pie crust; the cookie sheet helps re{ain it.
than it
should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
~~~erf-low. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entire]y cover a she~f with a]uminum i’oil. This
I
will disturb the heat circulation and re~Ll]t i n pcmr
,
baking. A smaller ihect t~f foil may be u~ed to catch a
spillover by placing it on a lower ihel f WJ eral i riches
below the
food.
Don’t Peek
Set the timer for the estimated cmlking time a~]d do
DO N’O”l_ open the door to check until the minimum
not open the door to
]ook al your food. kf(l~t recipt.. ~
time. Opening (he o~ren door frequently during
provide minimum and max imul]~ baki Ilg time~ ~uch
c[x)ki ng allows heat to escape and makes baking times
as “bake 30-40” minutes.+.
longer. }’OUI- hiking results may also be affected.