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When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
•
Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides—this will cause
uneven browning on the top.
•
Cookie sheet should not touch
the sides of the oven or door.
•
Follow recipe's directions for pan
size. Shiny pans work best for
cakes.
•
Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
•
Pies should be baked in dark or
dull pans to increase browning.
•
Frozen pies should be heated on
an aluminum cookie sheet.
BAKEWARE GUIDELINES
Absorb more heat
and result in darker
Dark or dull
browning.
pans
Recommended for
pies and breads.
Shiny pans
Recommended for
(no sides)
cookies.
Shiny pans
Recommended for
(sides)
cakes
Lower recommended
Glass pans
oven temperature by
25°F.
BAKING TIME GUIDELINES
Cake Pan
Type
Pan size
7 ¾" x 5 ¾"
Oval
13" x 9 ¾"
6"
Round,
8 "
2" layer
14"
8"
Round,
3" layer
12"
Half Round,
18"
2" layer
Half Round,
18"
3" layer
6"
Square
10"
16"
Bake Pan Placement
• Keep pans and baking sheets 2 inches
from oven walls.
• Stagger pans placed on different racks
so one is not directly over the other.
Cups of
Oven
batter
Temp.
2 ½
350°F
8
350°F
2
350°F
3
350°F
10
350°F
5
325°F
11
325°F
9
325°F
12
325°F
2
350°F
6
350°F
15 1/2
350°F
Minutes
25 to 30
25 to 30
25 to 30
30 to 35
50 to 55
60 to 65
75 to 80
60 to 65
60 to 65
25 to 30
35 to 40
45 to 50
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