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Baking
Guide
1. Reheating is veryimportant
Preheatingis notnecessarywhen
3. Dark or non-shinyfinishes,also
when using temperatures below
roastingor for long-timecookingof
glassand Pyroceram@ cookware,
225*E andwhenb-
foodssuchas
wholemeals.
generallyabsorbheatwhichmay
biscuits, cookies, ca~es and other
2. Aluminumpansconductheat
resultin dry,crisp crusts.Retiuce
pastries. Afterpushingthe BAKE
ovenheat25°F,if lightercrustsare
pad andturningthe SETknobto the
quickly.For mostconventional
desired. Rapidbrowningof some
desiredtemperature,be sure to wait
baking,light,shinyfinishesgivebest
foodscan be achievedbypreheating
for theone-secondbeepbefore
resultsbecausetheyhelp prevent
cast iron cookware.
puttingfoodintothe oven.
overbrowning. W erecommenddull
bottomsurfacesfor cakepansand
pie plates.
Shelf
Oven
Time,
Food
Cookware
Positions
Temperatures
Minutes
Comments
Bread
Biscuits (Yz-in.thick)
Shiny Cookie Sheet
B, C
400°-4750
15-20
Canned, refrigerated biscuits take 2 tf> 4
minutes less time.
Coffeecake
Shiny Mek! Pan with
B. A
350°-4000
~()-3(3
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass Pan
B
400°-4500
20-40
Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with
B
350°
45-55
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
A. B
400°-4250
20-30
Decrease about 5 minutes for muffin mix.
Popovers
Deep Glass or Cast Iron Cups
B
375°
45-60
Or bake at 450°F. for 25 minutes. then at
350°F. for 10to 15minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-3750
45-60
Dark metal or glass gives deepest
Yeastbread (2 loaves)
Metal or Glass Loaf Pans
A. B
375°-4250
45-60
browning.
Plain rolls
Shiny Oblong or Muffin Pans
A. B
375°-4250
IO-25
For thin rolls, Shelf B may be used. "
Sweet roils
Shiny Oblong or Muffin Pans
B. A
350°-3750
20-30
For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
A
325°-3750
30-55
Two piece pan is convenient.
Jelly roll
Metal Jelly Roll Pan
B
375°-4000
1o-15
Line pan with waxed paper.
Sponge
Metal or Ceramic Pan
A
325°-3500
45-60
Cakes
Bundtcakes
Metal or Ceramic Pan
A. B
3~50-35fj0
45-65
Cupcakes
Shiny Metal Muffin Pans
B
350°-3750
~0-25
Paper liners produce more moist crusts.
Fruitcakes
Metal or Glass Loaf or
A, B
2750-3000
Z-4 hrs.
Use 300°F. and Shelf B for small or
Tube Pan
individual cakes.
Layer
Shiny Metal Pan with
B
350°-3750
20-35
If baking four layers use
satin-finish bottom
shelves B and D.
Layer.chocolate
Shiny Metal Pan with
B
350°-3750
25-30
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
B
350°
40-60
Cookies
Brownies
Metal or Glass Pans
B, C
325°-3500
25-35
Bar cookies from mix use same time.
Drop
Cookie Sheet
B. C
350°-4000
10-20
Use Shelf C and increase temperature
25 to 50"F. for more browning.
Refrigerator
Cookie Sheet
B. C
400°-4250
6-12
Rolled or sliced
Cookie Sheet
B. C
375°-4000
7-12
Fruits.
Other Desserts
Bakedapples
Glass or Metal Pans
A, B, C
350°-4000
30-60
Custard
Glass Custard Cups or
B
300°-3500
30-60
Reduce temperature to 300°F, for large
Casserole (set in pan of hot water)
custard.
Puddkgs. rice
Glass Custard Cups or
B
325°
50-90
Cook bread or rice pudding with custard
and custard
Casserole
base 80 to 90 minutes.
Pies
Frozen
Foil Pan on Cookie Sheet
A
400°-4250
45-70
Large pies use 400"F. and increase time.
Meringue
Spread to crust edges
B, C
325°-3500
15-25
To quickly brown meringue use 400°F. for
9 to 11minutes.
One crust
Glass or Satin-finish Metal Pan
A, B
400°-4250
45-60
Custard fillings require lower temperature,
l-wocrust
Glass or Satin-finish Metal Pan
B
400°-4250
40-60
longer time.
F'ast~shell
Glass or Satin-finish Metal Pan
B
450°
1~-16
Miscellaneous
Bakedpotatoes
Set on Oven Shelf
A, B, C
325°-4000
60-90
Increase time for large amount or size.
Scallopeddishes
Glass or Metal Pan
A,B, C
325°-3750
30-60
Souffles
Glass Pan
B
300°-3500
30-75
10
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