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Baking Guide
1.
Aluminum pans conduct heat
2. Dark or non-shiny finishes and
3. Preheating the oven is not always
quickly. For most conventional
glass cookware generally absorb
necessary, especially for foods
baking, light, shiny finishes give best
heat, which may result in dry, crisp
which cook longer than 30 to 40
results because they help prevent
crusts. Reduce oven heat 25°F. if
minutes. For food with short
overbrowning. For best browning
lighter crusts are desired. Rapid
cooking times, preheating gives
results, we recommend dull bottom
browning of some foods can be
best appearance and crispness.
surfaces for cake pans and pie plates.
. .
achieved-by preheating cast iron
.
4. ODen the oven door to check
cookware.
food'as little as possible to prevent
uneven heating and to save energy.
Shelf
oven
Time,
Food
Container
R3sition
Temperature
Nlinutes
Comments
Bread
Biscuits ('/~-in. thick)
Shiny Cookie Sheet
B, C
400°-4750
15-20
Canned. refrigerated biscuits take
2 to 4 rnlnutes less time.
Coffee cake
Shiny Metal Pan with
B, A
350°-4000
20-30
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass
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°-425"
20-30
Decrease about 5 minutes for muffin
Popovers
Deep Glass or Cast Iron Cups
B
375°
45-60
mix, or bake tit 450"F. for 25 mmutes,
then at 350"F. for 10to 15 minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-3750
45-60
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
A, B
375°-4250
45-60
Dark metal or glass give deepest
browning.
Plain rolls
Shiny Oblong or Muffin Pam
A, B
375°-4250
10-25
For thin rolls. Shelf B may be used.
Sweet rolls
Shiny Oblong or Muffin Pans
B, A
350°-3750
20-30
For thtn rolls. Shelf B may be used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
A
325°-3750
30-55
Two-piece pan ]s convenient.
Jelly roll
Metal Jelly Roll Pan
B
375°-4000
10-15
Lmc pan wnh wuxed paper.
Sponge
Metal or Ceramic Pan
A
325°-3500
45-60
Cakes
Bundt cakes
Metal or Ceramic Pan
A, B
325°-3500
45-65
Cupcakes
Shiny Metal Muffin Pans
B
350°-3750
20-25
P~pcr liners produce more moist
Fruit cakes
crusts.
Metal or Glass Loaf or
A, B
275°-3000
2-4 hrs.
Use 300"F. and Shelf B for small or
Tube Pan
Layer
Shiny Metal Pan with
mdiv]duul cakes.
B
350°-3750
20-35
satin-finish bottom
Layer, chocolate
Shiny Metal Pan with
B
350°-3750
~5-30
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 temp.
Refrigerator
Cookie Sheet
B, C
400°-4250
6-12
25°F. to 50°F. for more browning.
Rolled or sliced
Cookie Sheet
B, C
375°-4000
7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan
A, B, C
350°-4000
30-60
Custard
Glass Custard Cups or Casserole
B
300°-3500
30-60
Reduce temp. to 300"F. for large
(set in pan of hot water)
Puddings. Rice
Glass Custard Cups or
custard. Cook bread or rice pudding
B
325°
50-90
with custard base 80 to 90 minutes.
and Custard
Casserole
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, A
3~5°-3500
15-25
To quickly brown meringue, use
400°F. for 8 to 10 minutes.
One crust
Glass or Satin-finish Metal
A. B
400°-4250
40-60
Custard fillings require lower
Two
CllJSt
Glass or Satin-finish Metal
B
400°-4250
40-60
temperature, ionger time.
Pastry shell
Glass or Satin-finish Metai
B
450°
12-15
\liscellaneous
Baked potatoes
Set on Oven Shelf
A, B. C
325"-400"
60-90
Increase time for iarge amount
Scaiioped dishes
Giass or Metal Pan
A, B, C
3~5Q-375"
30-60
Souffles
or size.
Glass
B
300°-3500
30-75
15
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