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1,
Aluminum
pans conductheat
2. Dark or no~~-shiny f inishesand
3. Preheatingthe ovenis not always
quicMy.For most conventional
glass cookwarege~~erally a bsorb
necessary,especiallyfor foods
Overbrowning. F or-best~~owning
lighter crusts are desired. ~pid
results, we recomend dullbottom
browningof some foodscan be
surfacesfor cakepans and pie plates.
achievedby preheatingcast iron
cookingtimes, preheating gives
best appearance
and
crispness.
4. C?pen the ovendoor to check
food as little as possible to prevent
unevenheating and to saveenergy.
cookware.
Food
Oven
Tempemture
400"-475°
350°-4000
400°-4500
350°
400°-4250
375°
350"-375°
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
$heif
Position
Bme,
Minutes
Comments
Bread
Biscuits(\A-in. t hick)
Coffeecake
Cornbreador muffins
Gingerbread
.Muffins
Popovers
Quickloafbread
Yeast b read(2loaves)
E-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigerated biscuitstake
2 to4 minutes lesstime.
Shiny CookieSheet
Shiny MetalPanwith
satin-finish b ottom
CastIronor Glass
Shiny MetalPanwith
satin-finish b ottom
Shiny MetalMuffinPans
DeepGlassor CastIronCups
Metalor GlassLoafPans
Metalor GlassLoafPans
B,C
B,A
Preheatcastironpanforcrispcrust.
B
B
Decreaseabout5 minutesformuffin
mix,or bakeat450°F. f or25minutes,
thenat 350°F. f or 10to 15minutes.
A, B
B
B
A, B
Darkmetalor glassgivedeepest
browning.
Forthinrolls,ShelfB maybeused.
Forthinrolls,ShelfBmaybeused.
~
~]ain
~ ol]s
/ Swee[rolls
lhinyOblong or MuffinPans
Shiny Oblong or MuffinPans
A, B
B.A
30-55
10-15
45-60
Two-piece panisconvenient.
Linepanwithwaxed paper.
Aluminum TubePan
MetalJellyRollPan
Metalor CeramicPan
A
B
A
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4
hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
Metalor CeramicPan
ShinyMetalMuffinPans
A, B
B
Paperlinersproducemoremoist
crusts.
Use300°F, a ndShelfBfor smallor
individual c akes.
1 Cupcakes
I
1
Fruitcakes
I
Layer
Metalor GiassLoafor
TubePan
ShinyMetaiPanwith
satin-finish bottom
ShinyMetaiPanwith
satin-finish bottom
Meml
or
GiassLoafPans
A, B
B
B
I
Layer,chocoiate
B
j Loaf
I Cookies
Brownies
Drop
Refrigerator
B,
c
B,C
B,C
32)0-3500
350°-400"
400°-4250
375°-4000
350°-4000
300°-3500
325°
Barcookiesfrommixusesametime.
UseSheifC andincreasetemp.
Metalor GiassPdns
CookieSheet
CookieSheet
CookieSilect
25°F,to 50"F. f ormorebrowning.
B,C
Roiiedor siiced
-+
A, B, C
B
Reducetemp.to 300°F. f oriarge
custard.Cookbreador ricepudding
withcustardbase80to90 minutes.
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiest~se 400°F.andincrease
time.
Toquicklybrownmeringue,use
400°F,for 8to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B,
A
A, B
B
B
325°-4000
32~0-~750
300°-3500
60-90
30-60
30-75
.——
...—.—
Increasetimeforlargeamo~lnt
or
size.
A, B.
c
A, 5, C
~,
.—.—. - —-.,-——.
—.—.—..—
17
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—....,.— ---.—-. -—— .... ..-
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