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Baking Guide
1.
Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.
Food
Container
Bread
Biscuits (k-in. thick)
Shiny Cookie Sheet
Coffee cake
Shiny Metal Pan with
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass
Gingerbread
Shiny Metal Pan with
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
Popovers
Deep Glass or Cast Iron Cups
Quick loaf bread
Metal or Glass Loaf Pans
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
Plain rolls
Shiny Oblong or Muffin Pans
Sweet rolls
Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
Jelly roll
Metal Jelly Roll Pan
Sponge
Metal or Ceramic Pan
Cakes
Metal or Ceramic Pan
Bundt cakes
Cupcakes
Shiny Metal Muffin Pans
Fruit cakes
Metal or Glass Loaf or
Tube Pan
Layer
Shiny Metal Pan with
satin-finish bottom
Layer, chocolate
Shiny Metal Pan with
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
Cookies
Brownies
Metal or Glass Pans
Cookie Sheet
Drop
Cookie Sheet
Refrigerator
Cookie Sheet
Rolled or sliced
Fruits,
Other Desserts
Glass or Metal Pan
Baked apples
Custard
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Puddings, Rice
and Custard
Casserole
Pies
Frozen
Foil Pan on Cookie Sheet
Meringue
Spread to crust edges
One crust
Glass or Satin-finish Metal
Two crust
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Miscellaneous
Baked potatoes
Set on Oven Shelf
Scalloped dishes
Glass or Metal Pan
Souffles
Glass
2. Dark or non-shiny finishes,
glass and Pyroceram@ cookware,
generally absorb heat, which may
result in dry, crisp crusts. Reduce
oven heat 25"F. if lighter crusts are
desired. Preheat cast iron for
baking some foods for rapid
browning when food is added.
3. Preheating the oven is not always
necessary, especially for foods
Shelf
Position
Temperature
B, C
400°-475"
B, A
350°-4000
B
400°-4500
B
A, B
400°-4250
B
B
350°-3750
A, B
375°-4250
375" -425°
A, B
B, A
350°-3750
A
325" -375°
B
375"-400°
A
325°-350"
A, B
325°-3500
B
350°-3750
A, B
275°-3000
350°-3750
B
350°-3750
B
B, C
325°-350"
B, C
350°-4000
B, C
400°-425"
B, C
375°-4000
A, B, C
350°-4000
B
300°-3500
B
400°-425"
A
B, A
325"-350"
400"-425°
A, B
B
400"-425°
B
A, B, C
325°-4000
A, B, C
325°-3750
B
12
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.
Time,
Oven
Minutes
Comments
15-20
Canned, refrigerated biscuits take
2 to 4 minutes less time.
20-30
20-40
Preheat cast iron pan for crisp crust.
350°
45-55
20-30
Decrease about 5 minutes for muffin
375°
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 maybe used.
20-30
For thin rolls, Shelf B maybe used.
30-55
Two-piece pan is convenient.
10-15
Line pan with waxed paper,
45-60
45-65
20-25
Paper liners produce more moist
crusts.
2-4 hrs.
Use 300"F. and Shelf B for small or
individual cakes.
20-35
25-30
350°
40-60
25-35
Bar cookies from mix use same time.
10-20
Use Shelf C and increase temp.
6-12
25"F. to 50"F. for more browning.
7-12
30-60
Reduce temp. to 300"F. for large
30-60
custard. Cook bread or rice pudding
325°
with custard base 80 to 90 minutes.
50-90
45-70
Large pies use 400°F. and increase
time.
To quickly brown meringue, use
15-25
Custard fillings require lower
40-60
40-60
temperature, longer time.
450°
12-15
60-90
Increase time for large amount
or size.
30-60
30-75
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