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1..Aluminurnpans c onductheat
2. Darkor ~]on-shiny f inishesand
quic~y.For mostconventional
glasscookwaregenerallyabsorb
baking, l ight,shinyfinishesgivebest
heat,whichmayresultindry,crisp
resultsbecausetheyhelpprevent
crests. Reduceovenheat25°F.if
overbrowning. F orbestbrowning
lightercrustsaredesired.tipid
results,werecommenddullbottom
browningofsomefoodscanbe
surticesforcakepansandpieplates.
achieved bypreheatingcastiron
3. Preheatingtheovenisnotalways
necessary, e speciallyforfoods
whichcooklongerthan30to40
minutes.Forfoodwithshort
cookingtimes,preheatinggives
bestappearance andcrispness.
4. Opentheovendoorto check
foodaslittleas possibletoprevent
unevenheatingandto saveenergy.
cookware.
Container
Shiny CookieSheet
ShinyMetalPanwith
satin-finish bottom
CastIronorGlass
ShinyMetalPanwith
satin-finish bottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorG1ass L aafPans
MetalorGlassLoafPans
ShinyOblong orMuffinPans
ShinyOblon~ orMuffinPans
Shelf
Position
Oven
Temwrature
Comments
Food
Bread
Biscuits (%-in.thick)
Coti2ecake
Cornbreador muffins
Gingerbread
Muffins
Popovers
Quickloafbread
Yeast b read(2loaves)
Plainrolls
Sweetrolls
Cakes
(without s hortening)
Angel f ood
Jellyroll
Sponge
Cakes
Bundt c akes
Cupcakes
Fruitcakes
Layer
Layer, c hocolate
Loaf
400°-4750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
1o-15
45-60
Canned, r efrigerated biscuitstake
2to4 minutes lesstime.
B,c
B
E
B
B
B
B
A, B
B
B
350°-4000
400°-4500
350°
Preheatcastironpanforcrispcrust.
400°-4250
375°
Decreaseabout5minutesformuffin
mix,orbakeat450°F. f or25minutes,
thenat 350"F. f or 10to 15minutes.
350°-3750
375°-4250
Darkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
375°-4250
350°-3750
Aluminum ~be Pan
MetalJellyRollPan
MetalorCeramicPan
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoafor
fibe Pan
ShinyMetalPanwith
satin-finish bottom
ShinyMetalPdnwith
satin-finish bottom
MetalorGlassLoafPans
MetalorGlassPans
CookieSheet
CookieSheet
CookieSheet
325°-3750
375°-4000
325°-3500
No-piece panisconvenient.
Linepanwithwaxed paper.
A
B
A
325°-3500
350°-3750
45-65
20-25
2-4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
A, B
B
A, B
B
B
B
Paperlinersproducemoremoist
crusts.
Use300°F. a ndShelfBforsmallor
individual c akes.
275°-3000
350°-3750
350°-3750
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fralits,
Qt]lerDesserts
Baked apples
Custard
Puddings, R ice
andCustard
Pies
Frozen
Meringue
Onecrust
Twocrust
Pastryshell
NliseeliaHeous
Bztked p otitoes
$cailopcd dishes
$Ou ffics
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.
25"F. t o50"F. f ormorebrowning.
B,C
B,C
B,C
B,C
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500
30-60
30-60
50-90
GlassorMetalPan
GlassCustardCupsor Casserole
(setinpanofhotwater)
GlassCustardCupsor
Casserole
B
B
B
Reducetemp.to300°F. f orlarge
custard.Cookbreador ricepudding
withcustardbase80to90minutes.
325°
FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finish Metal
GlassorSatin-finish Metal
GlassorSatin-finish Metal
SetonOvenShelf
GlassorMetalPan
Glass
400°-4250
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Largepiesuse400"F. a ndincrease
time.
Toquicklybrownmeringue, u se
400"F. f or8to 10minutes.
Custardfillingsrequirelower
temperature, l ongertime.
A
B
A, B
B
B
325°-3500
400°-4250
400°-4250
450°
325°-4000
325°-3750
300°-3500
B
B
B
Increasetimeforlargeamount
or size.
"$
x
,;
$~--j
.3. ~_.
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