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—
3. Preheatingtheovenis notalways
necessary,especiallyfor foocis
whichcook longerthart30to40
1.Aluminumpansconductheat
2. Dark or non-shinyfinishesand
quickly.Formostconventional
glasscookwaregenerallyabsorb
baking,light,shinyfirtishesgivebest
heat, whichmayresultin dry,crisp
resultsbecausetheyhelp prevent
crusts. Reduceovenheat25"F.if
overbrownirtg. F or bestbrowning
lightercrustsare desired. Rapid
results,we recommenddulibottom
browningof somefoodscan be
surfacesforcakepansandpieplates.
achievedbypreheatingcastiron
minutes.For fo;d with short
cookingtimes, preheatinggives
bestappearanceandcrispness.
4. Opentheovertdoorto check food
as littleaspossibleto prevent
unevenheatingandto saveenergy.
cookware.
— Time,
Minutes
Comments
Shelf
Position
B, C
B
B
B
B
B
B
A, B
B
B
Oven
Tenmerature
Food
Bread
Biscuits(k-in. thick)
Container
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
Cast Ironor Glass
ShinyMetal Panwith
satin-finishbottom
ShinyMetal MuffinPans
Deep Glassor CastIron Cups
Metalor G1assLoafPans
Metalor GlassLoafPans
Shiny(lblong or Muffin Pans
ShinyOblongor MuffinPans
41uminum Tube Pan
MetalJelly Roll Pan
Metalor Ceramic Pan
vletalor Ceramic Pan
;hinyMetal Muffin Pans
detal or Glass Loaf or
'uhePan
hiny Metal Panwith
atin-finishbottom
hiny Metal Pan with
.itin-tinishbottom
4etalor Glass Loaf Pans
400°-4750
350°-4000
400°-4500
350°
40(y..4~5°
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20..30"
~@40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Canned,refrigeratedbiscuitstake
2 to4 minutesless lime.
Coffeecake
Preheatcast ironpan forcrispcrust.
Corn breador muffins
Gingerbread
—
.Muffins
Popovers
Decreaseabout5 minutesformuffin
mix, or bakeat450"F.for25 minutes.
thenat 350"F.for 10to 15minutes.
Quickloaf bread
YkastbreadQ /eaves)
e
Dark metalorglassgivedeepest
browning.
For thin rolls,ShelfB maybe used.
For thin rolls, ShelfB maybe used.
Plainrolls
Sweetrolls
.
Cakes
(
withoutshortening)
Angelfood
Jelly roll
Sponge
Cakes
Bundtcakes
Cupfaikcs
Two-piecepan isconvenient.
Line pan withwaxedpaper.
325°-3750
375°-4000
325°-3500
A
B
A
A, B
B
A, B
B
B
B
32!5°-3500
350°-3750
275°-300"
350°-3750
350"-375°
350°
45-65
20-25
2-4 hrs.
20-35
25.30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
Paper Iinel+s p roducemore moist
crusts.
Use 300"F.andShelf B for smallor
individualcakes.
Frwt cakes
Layer
Layer,chocoiatc
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolledor sliced
fetal or Glass Pans
'ookicSheet
ookieSheet
ookieSIwet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
Bar cookiesfrom mix use same time.
Use ShelfC and increasetemp.
~
?51=F t. 500F,formore
browning.
-.
Fruit%
Other Desserts
Bakedapples
Custard
lassor Metal Pan
lass Custard Cups or Casserole
et in pan of hot water)
kissCustard Cups or
Isserole
B
B
B
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
Reducetemp.to 300"F.for large
custard. Cookbread or rice pudding
with custardbase 80 to 90 minutes.
Puddings,Rice
.indCustard
Pies
F:rozen
)ilPanon Cookie Sheet
mad to crust edges
ass or Satin-linish Metal
ass or Satin-tlnish Metal
ass or Satin-finish Metal
A
B
A, B
B
B
Largepies use 400"F.and increase
time.
Toquicklybrownmeringue, use
400°F. for 8 to 10minutes.
Custard fillingsrequire lower
temperature, longertime.
llcringuc
One crust
l-wocrust
I%try shell
—
3Mx?l13neous
R:]kcdpotatoes
Scalloped dishes
souffles
B
B
B
3~TJ0.4000°
325°-3750
300°-3500
60-90
30-60
30-75
ton
Oven Shelf
1ssor N4etalPan
1ss
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