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1.
Preheating
is
very important
when
using
t emperatures below
225°F'.
and when baking foods
2. Aluminumpansconductheat
quickly.For mostconventional
baking,light, shinyfinishesgive
3. Dark or non-shinyfinishesand
glass cookwaregenerallyabsorb
heat which may result in dry, crisp
such
as biscuits~cookies, cakes
best resultsbecausethey help
crusts. Reduceovenheat 25°F.if
and
other pastries.
Preheatthe
preventoverbrowning.For best
lightercrusts are desired. Rapid
ovenfor at least 15minutes.
browningresults, we recommend
browningof some foodscan be
Preheatingis not necessarywhen
dull bottomsurfacesfor cake pans
achievedby preheatingcast iron
roastingor for long-timecooking
and pie plates.
cookware.
of wholemeals.
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
~_4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
13-16
60-90
30-60
30-75
Shelf
Positions
Oven
Temt)eratures
Comments
Food
Cookware
ShinyCookieSheet
ShinyMetalPan with
satin-finishbottom
Cast Ironor Glass Pan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
Deep Glassor Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
ShinyOblongor Muffin Pans
Shinl/Oblont? or Muffin Pans
Bread
Biscuits(%-in. thick)
Coffeecake
Cornbread or muffins
Gingerbread
Xiuftins
Popovers
Quickloaf bread
}k:st bread (2 loaves)
Plain rolls
Sweetrolls
Canned, refrigeratedbiscuitstake2 to 4
minutesless time.
B, C
B
B
B
B
B
B
A, B
B
B
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
Preheat cast iron pan for crisp crust.
Decrease about 5 minutesfor muffinmix.
Or bake at 450"F.for 25 minutes,then at
350"F.for 10to 15minutes.
Dark metal or glass givesdeepest
browning.
Cakes
(v;ithoutshortening)
I
Twopiece pan is convenient.
Line pan with waxedpaper.
A
B
A
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350"-375°
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
~nyl food
AluminumTube Pan
Jelly roll
MetalJelly RollPan
Sponge
Metal or Ceramic Pan
Cakes
(
Metal or Ceramic Pan
ShinyMetalMuffin Pans
h4etalor Glass Loaf or
A, B
B
A, B
B
B
B
Paper liners produce more moist crusts.
Use 300"F.and Shelf B for stiall or
individualcakes.
If baking four layersuse
shelves B and D.
Tube Pan
Shiny Metal Pan with
satin-finishbottom
ShinyMetal Pan with
satin-finishbottom
Metalor Glass Loaf Pans
Layer,chocolate
Loaf
C'ookies
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50"F.for more browning.
Metal or Glass Pans
CookieSheet
B, C
B, C
B, C
B, C
A, B, C
B
B
Brownies
Drop
Refrigerator
I
Cookie Sheet
Rolledor sliced
CookieSheet
Fruits,
Other Desserts
B:Aedapples
Custard
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
Glass or
Metal
P ans
Glass CuslardCups or
Casserole (set in pan of hot water:
Glass Custard Cups or
Casserole
Reduce temperature to 300"F.for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
Puddings,rice
:lnLi
custard
Pks
Frozen
Nfrringue
Large pies use 400"F. and increase time.
Toquickly brown meringue use 400"F. for
9 to 11minutes.
Custard fillings require lower temperature,
longer time.
Foil Panon Cookie ;heet
Spread to crust edges
A
B
A. B
Et
B
(>IIC
crust
Glass or Satin-finish Metal
Tl)i>
crust
G!t~ss or Satin-finish Metal
I%[ry shell
Glass or Satin-l nish Metal Pan
.*
%isceilaneous
~ "'-~Blkedpotatoes
Set on Oven Shelf
'"'
Smlloped dishes
Glass or Metal
Soutlles
Glass Fan
.~.
(;".,':;;)
\;VJ-
Increase time for large amount or size.
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
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