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Baking Guide
1. Preheating is very important
when using temperatures below
biscuits, cookies, cakes and other
pastries. After pushing the BAKE
button and turning the SET knob to
the desired temperature, be sure to
wait for the one-second beep before
putting food into the oven.
Food
Cookware
Bread
Biscuits (Win. thick)
Shiny Cookie Sheet
Coffee cake
Shiny Metal Pan witb
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass Pan
Gingerbread
Shiny Metal Pan with
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Popovers
Quick loaf bread
Metal or Glass Loaf Pans
Yeast bread (2 loaves)
Metal or Glass Loaf pans
Plain rolls
Shiny Oblong or Muffin Pans
Sweet rolls
Shiny Oblong or Muffin Pans
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
Jelly roll
Metal Jelly Roll Pan
Sponge
Metal or Ceramic Pan
Cakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Cupcakes
Fruitcakes
Metal or Glass Loaf or
Layer
Shiny Metal Pan with
satin-finish bottom
Layer, chocolate
Shiny Metal Pan with
Metal or Glass Loaf F?ms
Loaf
Cookies
Brownies
Drop
Cookie Sheet
Refrigerator
Cookie Sheet
Rolled or sliced
Cookie Sheet
Fruits,
Other Desserts
Baked apples
Glass or Metal Pans
Custard
Glass Custard Cups or
Casserole (set in pan of hot water)
Glass Custard Cups or
and custard
Casserole
Pies
Frozen
Foil Pan on Cookie Sheet
Meringue
Spread to crust edges
One crust
Glass or Satin-finish Metal Pan
Two crust
Glass or Satin-finish Metal Pan
Miscellaneous
Baked potatoes
Set on Oven Sbelf
Glass or Metal Pan
Glass Pan
Preheating is not necessary when
roasting or for long-time cooking of
whole meals.
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
Shelf
Oven
Temperatures
Positions
B, C
400°-4750
B, A
350°-4000
B
400°-4500
B
350°
A, B
400°-4250
B
375°
B
350°-3750
A, B
375°-425"
A, B
375°-425"
B, A
350"-375°
A
325"-375°
B
375°-4000
A
325"-350°
A, B
325°-3500
B
350°-3750
A, B
275°-3000
B
350°-3750
B
350°-3750
B
350°
325°-3500
B, C
B, C
350°-4000
B, C
400°-4250
B, C
375°-4000
A, B, C
350°-4000
B
300°-3500
B
325°
A
400"-425"
B, C
325°-3500
A, B
400°-4250
B
400°-4250
B
450°
A, B, C
325"-400°
325°-3750
A, B, C
B
300°-3500
12
3. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce hven heat 256F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
Time,
Minutes
Comments
15-20
Canned, refrigerated biscuits take 2 to 4
minutes less time.
20-30
20-40
Prebeat cast iron pan for crisp crust
45-55
20-30
Decrease about 5 minutes for muffin mix.
45-60
Or bake at 450"F. for 25 minutes, then at
45-60
Dark metal or glass gives deepest
45-60
browning.
10-25
For thin rolls, Shelf B maybe used.
20-30
For thin rolls, Shelf B maybe used.
30-55
Two piece pan is convenient
10-15
Line pan with waxed paper.
45-60
45-65
20-25
Paper liners produce more moist crusts
2-4 hrs.
Use 300°F. and Shelf B for small or
individual cakes.
20-35
If baking four layers use
shelves B and D.
25-30
40-60
25-35
Bar cookies from mix use same time.
10-20
Use Shelf C and increase temperature
25 to 50"F. for more browning.
6-12
7-12
30-60
30-60
Reduce temperature to 300°F. for large
custard.
50-90
Cook bread or rice truddirw with custard
base 80 to 90 minut~s. u
45-70
Large pies use 400"F. and increase time.
15-25
To quickly brown meringue use 400"F. for
9 to 11 minutes.
45-60
Custard fillings require lower temperature,
40-60
longer time.
12-16
60-90
Increase time for large amount or size.
30-60
30-75
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