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Conventional
Baking " ;&&.=@2
~. Aluminum pans conduct heat quickly.
For most corwentionai baking light shiny finishes give best results because they prevent overbrowning
!n 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.
2. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry,crisp crusts. Reduce oven heat 25° if Iighter 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 which cook longer than 30 or4C!minutes. For foods with short cooking times,
preheating gi~~es best appearance and crispness.
4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
'
SE-W?M
Cw'ek'w
Time,
Food
Container
Position
,
Temp.
'
M&n.
Comments
—
—,
E%ead
Biscuits (Vz-in.thick)
Shiny Cookie Sheet
~ B
400°-4500
1o-14
,
,
Coffee cake
.,
,':
(See layer cake)
Corn bread or muffins
Cast !ron or Glass
~~ : B
425°-4500 ;
20-30
;;
Muffins
Shiny Metal Muffin Pans . A
,," 400"
: : 20-25
;',
. .
,,
Popovers
Deep Glass or Cast Iron ;" B
:,. 400°
I
40-50
,';
~cups
,'
.,
~!
Nut bread or fruit bread
, Metal or Glass Loaf Pans ~ B
: : 350°
: 45-55
" :
Yeast bread (2 loaves)
Metal or Glass Loaf Pans ' A
~,,
" 375°
' ' 40-55
,'
,,
!,
1,
plain~or sweet rolls
Shiny Oblong or Muffin
; 'A
: ; 375°
10-20
:
Pans
.:
,,,
,,
,.
,,
~, , ,
Cakes
Angel food
Cupcakes
Fruit cake
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
1,
Aluminum Tube Pan
; A
350°
: ~ 30-40
:
Shiny Metal Muffin Pans
B
350"
15-20
:j'
Metal or Glass Loaf or
A or B
27 fj0.30cy
~ , 2-4
hrs.
~
Tube Pan
,.
:.
Metal Jelly Roll Pan
B
375°
' 10-15
'f
Shiny Metal Pan with
B
350"
,:
Satin-finish bottom
~ 20-30
~atin-finish
Metal or Ceramic Pan
A
350"
40-50
!
', ,,
Canned refrigerated biscuits take 2-4
min. less time.
Preheat pan for crisp crust.
Decrease time about 5 minutes for muffin
mix.
Or bake at 450° for 25 min., then at 350°
for 10-15 lmin,
Test with toothpick in center,
Dark metal or glass give deepest
browning.
For thin rolis, Shelf B may be used.
Two piece pan is convenient,
Paper liners produce more moist crusts,
Use 300° and Shelf B for small or
individual cakes,
Line pan with waxed paper.
White and yellow cakes may cook faster
than chocolate.
Reduce time 5 to 10 minutes for cakes
from mix.
cookie's
Bar
Metal or Glass Pans
B
350°
25-35
I
Use same time for bar cookies from mix.
Drop or sliced
Cookie Sheet
B
'
3'75"
10-15
:": Use Shelf C and increase temp. 25-50°
<
for more browning.
$
Fruits, CMaw Desserts
Baked apples
Glass or Metal
A or B
375°
30-40
: ~ Can also use in oven meals on Shelf C,
custard
Glass Custard Cups or
B
350°
40-50
Reduce temp. to 300° for large custard,
Casserole (set in pan of
~ Cook bread or rice pudding with custard
hot water)
base 80 to 90 minutes,
!7%c?s
Frozen
Foil Pan on Cookie Sheet
A
425"
50-60
For large pies use 400° and increase
time,
Meringue
Spread to crust edges
B
350°
15-20
To quickly brown meringue use 400° for
8-10 min.
one or two-crust,
quiche
Glass c~rSatin-finish
El
375°
55-65
Custard fillings require lower temp.,
Meial
longer time,
Cl\/en st~v~
Meial; Pyroceram
B
300°
2-3 hrs,
Or cook at 250° for 5-6 hrs,
WFJtJ~.@~j
f$~
fiaked potatoes
Set on Cwen Shelf
B
375'' -400"
60-70
Increase time for large amount or size.
.ScaIlcps!d or saucy
Gja~s or Metal
A
350'1
55-65
MOVe tO
Shelf B or C for oven meals,
{Casseroles
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