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Baking
Guide
*
1. Aluminum pans conduct heat
2. Dark or non-shiny finishes,
which cook longer than 30 to 40
quickly. For most conventional
glass and Pyroceram"
cookware,
minutes. For food with short
baking, light, shiny finishes generally
generally absorb heat, which may
cooking times, preheating gives
give best results. They prevent
result in dry, crisp crusts. Reduce
best appearance and crispness.
overbrowning in the time it takes
oven heat 25°F. if lighter crusts are
4. Open the oven door to check
for heat to cook the center areas.
desired. Preheat cast iron for
food as little as possible to prevent
Dull (satin-finish) bottom surfaces
baking some foods for rapid
uneven heating and to save energy.
of pans are recommended
for cake
browning when food is added.
pans and pie plates to be sure those
3. Preheating the oven is not always
areas brown completely.
necessary, especially for foods
Shelf
Oven
Time,
Food
Container
Position
Temperature
Minutes
Comments
Bread
Biscuits (%-in. thick)
Shiny Cookie Sheet
B, C
400°-4750
15-20
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Coffee cake
Shiny Metal Pan with
B,
A
350°-4000
20-30
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass
B
400°-4500
20-40
Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with
B
350°
45-55
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
A,B
400°-4250
20-30
Decrease about 5 minutes for muffin
Popovers
Deep Glass or Cast Iron Cups
B
375°
45-60
mix, or bake at 450"F. for 25 minutes,
then at 350"F. for 10 to 15 minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-375"
45-60
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
A, B
375°-425"
45-60
Dark metal or glass give deepest
browning.
Plain rolls
Shiny Oblong or Muffin Pans
A, B
375°-4250
10-25
For thin rolls, Shelf B maybe used.
Sweet rolls
Shiny Oblong or Muffin Pans
B, A
350°-3750
20-30
For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
A
325°-3750
30-55
Two-piece pan is convenient.
Jelly roll
Metal Jelly Roll Pan
B
375°-4000
10-15
Line pan with waxed paper.
Sponge
Metal or Ceramic Pan
A
325°-3500
45-60
cakes
Bundt cakes
Metal or Ceramic Pan
A, B
325°-3500
45-65
Cupcakes
Shiny Metal Muffin Pans
B
350°-3750
20-25
Paper liners produce more moist
crusts.
Fruit cakes
Metal or Glass Loaf or
A, B
275°-3000
2-4 hrs.
Use 300°F. and Shelf B for small or
Tube Pan
Layer
individual cakes.
Shiny Metal Pan with
B
350°-3750
20-35
satin-finish bottom
Layer. chocolate
Shiny Metal Pan with
B
350°-3750
25-30
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
B
350°
40-60
Cookies
Brownies
Metal or Glass Pans
B, C
325°-3500
25-35
Bar cookies from mix use same time.
Drop
Cookie Sheet
B, C
350°-4000
10-20
Use Shelf C and increase temp.
Refrigerator
Cookie Sheet
B, C
400°-4250
6-12
25°F. to 50°F. for more browning.
Rolled or sliced
Cookie Sheet
B, C
375°-4000
7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan
A, B, C
350°-4000
30-60
Custard
Glass Custard Cups or Casserole
B
300°-3500
30-60
Reduce temp. to 300"F. for large
(set in pan of hot water)
custard. Cook bread or rice pudding
Puddings, Rice
Glass Custard Cups or
B
325°
50-90
with custard base 80 to 90 minutes.
and Custard
Casserole
Pies
Frozen
Foil Pan on Cookie Sheet
A
400°-4250
45-70
Large pies use 400"F. and increase
time.
Nlenngue
Spread to crust edges
B, A
325°-3500
15-25
To quickly brown meringue, use
400"F. for 8 to 10 minutes.
One crust
Glass or Satin-finish Metal
A, B
400°-4250
40-60
Custard fillings require lower
Two crust
Glass or Satin-finish Metal
B
400°-4250
40-60
temperature, longer time.
I%stn shell
Glass or Satin-finish Metal
B
450°
12-15
\liscellaneous
Baked potatoes
Set on Oven Shelf
A, B, C
3~5°-4000°
60-90
Increase time for large amount
Scalioped dishes
Glass or Metal Pan
A, B, C
325°-3750
30-60
Souffles
Glass
or size.
B
300°-3500
30-75
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