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" Aluminum pans conduct heat
baking, light, shiny finishes
generally give best results because
they help prevent overbrowning.
For best browning results, we
recommend dull bottom surfaces
2. Dark or non-shiny finishes and
glass cookware generally absorb
Cookware
Biscuits ( [/2 in. thick
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Corn bread or mufi'ins
Cast-iron or Glass Pan
Gingerbread
Shiny Metal Pan with
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
Plain rolls
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Cakes
'without shortening)
Aluminum Tube Pan
Metal Jelly Roll Pan
Sponge
Cakes
Metal or Ceramic Pan
Cupcakes
Shiny Metal Muffin Pans
Fruitcakes
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Cookies
Brownies
Drop
Cookie Sheet
Refrigerator
Cookie Sheet
Cookie Sheet
Other Desserts
Baked apples
custard
Glass Custard Cups or Casserole
(set in pan of hot water)
Puddings, rice
and custard
Pies
Meringue
one crust
Glass or Satin-finish Metal Pan
miscellaneous
Glass or Metal Pan
heat, which may result in dry, crisp
crusts. Reduce oven heat 25°F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not always
necessary, especially for foods that
cook longer than 30 to 40 minutes.
For foods with short cooking times,
Shelf
Oven
Temperature
Position
B, C
400°-4750
B
350°-4000
B
400°-4500
B
350°
B
400°-4250
B
375°
B
350°-3750
B
375°-4250
B
375°-4250
B
350°-3750
A
325°-3750
B
375°-4000
325°-3500
A, B
325°-3500
B
350°-3750
A, B
275°-3000
B
350°-3750
B
350°-3750
B
350°
B, C
325°-3500
B, C
350°-4000
B, C
400°-4250
B, C
375°-4000
B, C
350°-4000
300°-3500
B
B
325°
400°-4250
B, C
325°-3500
B
400°-4250
B
400°-4250
B
450°
B, C
325°-4000
B, C
325°-3750
B
300°-3500
preheating gives best appearance
and crispness. Although preheating
is not necessary with meats, it is
preferred for baked goods.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
Time,
Minutes
15-20
Canned, refrigerated biscuits take 2 to
time.
4 minutes less
20-30
20-40
Preheat cast-iron pan
45-55
20-30
Decrease about 5 minutes for muffin
45-60
mix, or bake at 450°F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
45-60
Dark metal or glass give deepest
45-60
browning.
10-25
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B maybe used.
20-30
30-55
Two-piece pan is convenient.
Line pan with waxed paper.
45-60
45-65
20-25
Paper liners produce moister crusts.
2-4 hrs.
Use 300°F. and Shelf B for small or
individual cakes.
20-35
If baking four layers, use
Shelves B and D.
25-30
40-60
25-35
Bar cookies from mix use same time.
10-20
Use Shelf C and increase temp. 25°F.
6-12
to 50°F. for more browning.
7-12
30-60
30-60
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
50-90
custard base 80 to 90 minutes.
45-70
For large pies use 400°F. and more time.
15-25
To quickly brown meringue,
use 400°F. for 9 to 11 minutes.
45-60
Custard fillings require lower
40-60
temperature, longer time.
12-16
Increase time for larger amount or
60-90
30-60
size.
30-75
for crisp crust.
15
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