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Baking Guide
1. Aluminum pans conduct heat
baking, light, shiny finishes give best
results because they help prevent
recommend dull bottom surfaces for
cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
Food
Bread
Biscuits (X in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Cupcakes
Fruitcakes
Layer
Layer. chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Pies
Frozen
Meringue
One crust
Two crust
—
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
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 which cook longer than 30 to
Cookware
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube
Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
(set in pan of hot water)
Glass Custard Cups or Casserole
on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
Shelf
Time,
Position
Temperatures
Minutes
B, C
400°-4750
15-20
B
350 "-400°
20-30
B
400°-4500
20-40
B
350°
45-55
B
400°-4250
20-30
B
375°
45-60
B
350°-3750
45-60
B
375°-4250
45-60
B
375°-4250
10-25
B
350°-3750
20-30
A
325°-3750
30-55
B
375°-4000
10-15
B
325°-3500
45-60
A, B
325°-3500
45-65
B
350°-3750
20-25
A, B
275°-3000
2-4 hrs.
B
350°-3750
20-35
B
350°-3750
25-30
B
350°
40-60
B, C
325°-3500
25-35
B, C
350°-4000
10-20
B, C
400°-4250
6-12
B, C
375°-4000
7-12
B, C
350°-4000
30-60
B
300°-3500
30-60
B
325°
50-90
A
400°-4250
45-70
B, C
325°-3500
15-25
B
400°-4250
40-60
B
400°-4250
40-60
B
450°
12-15
B, C
325°-4000
60-90
B, C
325 "-375°
30-60
B
300°-3500
30-75
40 minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
Although preheating is not
necessary with meats, it is
preferred for baked goods.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Preheat cast-iron pan for crisp crust
Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 25 minutes,
then at 350°F. for 10 to 15 minutes.
Dark metal or glass gives deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B maybe used.
Two-piece pan is convenient.
Line pan with waxed paper.
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
Bar cookies from mix use same time.
Use Sbelf C and increase temperature
25 to 50°F. for more browning.
Reduce temperature to 300°F. for
large custard.
11
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