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1. Aluminum pans conduct heat quickly. For most conventional
oven heat 25° if lighter crusts are desired. Preheat cast iron for
baking light shiny finishes generally give best results beCaUSe they
baking some foods for rapid browning when food is added,
prevent overbrowning in the time it takes for heat to cook the
3. Preheating the oven is not always necessary, especially for
_-
center areas. Dull (satin-finish) bottom surfaces of pans are
foods which cook longer than 30 or 40 minutes, For food with
recommended for cake pans and pie plates to be sure those areas
short cooking times, preheating gives best appearance an?
brown completely.
crispness.
Z Dark or non-shiny finishes, also glass and pyroceram, generally
4. Open the oven door to check food as little as possible to pre-
absorb heat which may result in dry, crisp crusts. Reduce
vent uneven heating and to save energy,
shelf
Position
Owen
Temp.
?ime9
Min.
Fwd
Container
c
o
E3read
Biscuits(%-in.thick)
Cannedrefrigerated biscuitstake
2-4 min. lesstime.
Shiny Cookie Sheet
Shiny Metal Panwith
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Muffin Pans
DeepGlassor Cast Iron Cups
Metalor GlassLoaf Pans
Metalor GlassLoaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
B, C
B, A
'
B
B
A, B
B
B
A, B
A, B
B, A
400°-475°
350°-4000
400°-450°
350°
400°-4250
375°
350°-375°
375°-425°
375°-4250
350°-3750
1
2
2
4
2
4
4
4
1
2
Coffeecake
Corn bread or muffins
Gingerbread
Preheatpan for crisp crust.
Muffins
Popovers
Decreaseabout 5 min. for muffin mix.
Or bakeat 450° for 25 min., then at
350° for 10-15min.
Quick Loaf Bread
Yeastbread (2 loaves)
Dark metal or glassgive deepest
browning.
Forthin rolls, Shelf B may be used.
Forthin rolls, Shelf B may be used.
Plain rolls
Sweetrolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Aluminum Tube Pan
MetalJelly Roll Pan
Metalor Ceramic Pan
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two piece pan is convenient.
Line pan with waxed paper.
A
B
A
Cakes
Bundt cakes
Cupcakes
Metalor Ceramic Pan
Shiny Metal Muffin Pans
Metalor GlassLoaf or
Tube Pan
Shiny Metal Panwith
Satin-finish bottom
Shiny Metal Panwith
Satin-finish bottom
Metalor GlassLoaf Pans
Metal or GlassPans
CookieSheet
CookieSheet
CookieSheet
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-300°
350"-375°
350°-3750
350°
325°-350°
350°-400°
400°-425°
375°-4000
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paperliners produce more moist
crusts.
Use300° and Shelf B for small or
individual cakes.
Fruit cakes
Layer
Layer,Chocolate
Loaf
a3ddes
Brownies
Drop
B, C
B, C
B, C
B, C
.—.—
A, B, C
B
B
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
60-90
30-60
30-75
Bar cookiesfrom mix usesametime.
Use Shelf C and increase temp. 25-
50° for more browning.
Refrigerator
.
Rolled or sliced
Fruits,
Other I!MswWS
Bakedapples
Custard
Glassor Metal
GlassCustard Cups or
Casserole(set in pan of
notwater)
GlassCustard Cups or
Casserole
350°-400°
300°-3500
325°
— —
Reducetemp. to 300° for large cus-
tard. Cook bread or rice pudding
with custard base80to 90 minutes.
Puddings,Riceand
Custard
Pies
Frozen
'oil Panon Cookie Sheet
Spreadto crust edges
31ass or Satin-finish Metal
Slassor Satin-finish Metal
21ass or Satin-finish Metal
A
B, A
A, B
B
B
400°-4250
325°-3500
400°-425°
400°-4250
450°
325°-4000
325°-3750
300°-350°
Large pies use 400° and increase
time,
To quickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp.,
longer time.
Meringue
One crust
Two crust
PastryShell
M&3edkwveous
Bakedpotatoes
Scallopeddishes
Souffles
A%wa-
jet on Oven Shelf
Nassor Metal
Yass
A, B, C
A, B, C
El
Increasetime for large amount or
size.
—
28
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