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baking, [ight, shiny finishes
they hell~ prevent overbrownirtg.
bottom surfaces
dill 1
2. Dark or non-shiny finishes and
generally absorb
Cookware
Shiny Cookie Sheet
Shiny Mettil Pan with
Corn bread or muffins
Cast-iron or Glass Pan
(.; inycrbrcad
Shiny Metal Pan with
satin-finish bottom
Shiny Mct~l Muffin Pans
Shiny oblong or Muffin Puns
Plain rolls
Sweet rolls
Shiny oblong or Mull.in Pans
Sponge
Metal or C'erarnic P:m
Cupcakes
Shiny Met~l Muf'fin P:ms
Metal or Glass loaf' or Tube Pan
Shiny Metal Pan with
satin-f 'inish bottom
Shiny Metol Pan with
Cookies
Metal or Glass Pans
Drop
Cookie Sheet
Cookie Sheet
Cookie Sheet
other I)esserts
Custard
Puddings, rice
Glass Custard Cups or Casserole
Pies
Glass or Satirl-f'inish Metal Pan
Glass or Sutirl-linisll Metal Pan
Pastry shell
Glass 0[- Satin-finish Metal Pan
Miscellaneous
Glass 01- Metal Pan
18
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 3(j to 40 minutes.
For foods with short cooking times,
Shelf
Oven
Temperature
B. C
400°-4750
-
B
3500
4000
4
4000-
B
3500
B
-
B
4000
4250
B
375°
-
3500
3750
B
375°-425"
B
B
375"-425°
350°-3750
B
A
325°-3750
375°-4000"
B
325°-3500
B
325°-3500
A, B
-
B
3500
3750
A, B
-
3500
3750
B
-
3500
3750
B
3500
B
325°-3500
B. C
-
3500
4000
B, C
B, C
B, C
375°-4000"
350"-4000
B, C
3
3000-
B
B
4
A
4000-
250"
325°-3500
B, C
4
4000-
250"
B
4
B
4000-
250"
4500
B
325°-4000"
B, C
B, C
325°-3750
3
B
3000-
preheating gives best appearance
and crispness. Although preheating
is not necess~ with meats, it is
preferred for baked goods.
4. To ~revent uneven hetitin~ and to
save energy, open the oven door as
little as possible in checking food,
Time,
Minutes
Comments
15-20
Canned, refrigerated biscuits ltike 2 [o
4 minutes less time.
20-30"
500
20-40"
Preheat cist-iron pan f(~r crisp crust.
45-55
Decrease about 5 minutes for muffin
45-60
mix, or bake at 45tJ°F. for 25 minutes,
then at 3500F. for I () to 15 minutes.
45-60
45-60
Dark metal or glass give deepest
browning.
10-25
20-30
30-55
Two-piece pan is convenient.
10-15
Line pon with waxed pfiper.
45-60
45-65
20-25
Paper liners produce moister crusts.
2-4 hrs.
Use 3000F. and Shelf B for small 01
individual cakes.
20.35
Shelves B and D.
25-30
40-60
25-35
10-20
Use Shelf C and increase temp. 25"1:.
6-12
7-12
50"
30-60
Reduce temp. to 3000F." for large
custard.
50-90"
Cook bread or rice pudding with
custard base 80 to 90 minutes.
45-70
For large pies use 4000 F." and mole [inle.
15-25
To quickly brown meringue.
use 4000F." for 9 to I I minutes.
40-60"
Custard fillings require lower
40-60"
temperature, longer time.
12-15
60-90"
Increase time for larger amount
30-60"
or size.
30-75
500
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