GE XL44 Series

Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for best baking results.
Cookies
When baking cookies,
flat cookie sheets
(without sides) produce
better-looking cookies.
Cookies baked in a jelly
roll pan (short sides all
around) may have darker
edges and pale or light
browning may occur.
Cookies can be baked on several shelves at the same
time but browning may be uneven because of reduced
air circulation.
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
Aluminum Foil
Never entirely cover
a shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking.
A smaller sheet of toil
may be used to catch a
spillover by placing it
on a lower shelf several
inches below the food.
Do not put aluminum foil on the oven bottom.
Pies
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 toil pans
should be placed on an
aluminum cookie sheet
for baking since the
shiny toil pan reflects heat away from the pie crust;
the cookie sheet helps retain it.
Cakes
For best browning when
baking several 8" or 9"
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 ofbrowuing 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.
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 flequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
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