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—
—
L Aluminum pansconductheat
2. Daik or non-shiny finishes,
whichcookkmgerthan30to40
quickly. F orniostconventional
baking, l ight,shinyfinishes g enerally
givebestresults.Theyprevent
.
overbrowning i n thetimeit takes
forheatto cookthecenterareas.
Dull(satin-finish) b ottomsurfaces
ofpansare recommended forcake
pansandpieplatesto be surethose
areasbrowncompletely.
glassandPyroceran@ cookware,
minutes.For fo6dwithshort
generallyabsorbheat,whichmay
cookingtimes,preheating gives
resultin dry,crispcrusts,Reduce
bestappearance andcrispness.
ovenheat2"5°F, if lightercrustsare
4. open theovendoorto-check
desired.Preheatcastironfor
foodas littleMpossibleto prevent
bakingsomefoodsforrapid
browning whenfoodis added,
unevenheatingandto saveenergy.
3. Preheatingtheovenis notalways
necessary, e ~pecially for foods -
Shelf
Pbsition
oven
'IWperature
400°-4750
350°"4000
400°-4500
350°
400°-425"
375°
350"-375d
375°-4250
375°-4250
350°-3750
——.
Time,
Minutes
Food
Container
Comments
Bread
Biscuits (%-in.thick)
Coffeecake
Cornbreador muffins
Gingerbread
Muffins
Popovers
Quickloafbread
Yeast b read(2 loaves)
Plainrolls
$weet r olls
ShinyCookieSheet
ShinyMetalPanwith
satin-finish bottom
CastIronor Glass
ShinyMetalPanwith
satin-finish bottom
ShinyMetalMuffinFans
DeepGlassor CastIronCups
Metalor GlassLoafPans
Metalor GlassLoaf ~ ns
$?
ShinyOblong or Muf~nPans
ShirwOblong or MuffinPans
B,C
B,A
B
B
A, B
B
B
A, B
A, B
B,A
A
B
A
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Canned,refrigerated b iscuits tnkc
2 to4 minutes lesstime,
Preheatcastironpanfor
crispcrust,
Decreaseabout5 minutes formuffin
mix,or bakeat450°F. f or25minutes,
thenat 350"F. f or 10to 15minutes.
Darkmetalor glassgivedeepest
Iyowning.
Forthinrolls,ShelfB maybeused.
Forthinrolls,ShelfB maybeused.
—
—
Kakes
'without shortening)
4ngelfood
ellyroll
;pon~e
Aluminum llbe Pan
Metal J ellyRollFan
Vletal o r CeramicPan
325°-3750
375°-4000
325°-3500
Two-piece p anisconvenient.
Linepanwithwaxedpaper.
Zakes
lundtcakes
hpcakes
!,
A, B
B
A, B
B
B
B
Metal o r CeramicPan
lhiny'Metal M uffinPans
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350° "
45-65
20-25
2-4$hrs.
.,
20-35 a
25~30
i)
40-60
Paperlinersproducemoremoist
crusts.
Use300°F. a ndShelfBforsmallor
individual c akes.
vletalo}GlassLoafor
kbe Pan
ihinyMetalPanwith
atin-finish bottom
lhinyMetalPanwith
atin-finish bottom
[)
fletalor GlassLoafPans
'i-uit cakes
I
Layer
I Layer,chocolate
Cookies
B~ownies
Drop
Refrigerator
Rolledor sliced
"'
25-35
10-20 f
6-12
7-12
4etal
or GlassPans
~ookie S heet
'ookie Sheet
'ookie Sheet
B,C
B,C
B,C
B, C
A, B,C
B
B
"
325°-3500
' 350°-4(100
400°-4250
375°-4000
,.
350°-4000
300°-3500
325°
,
. . .
400°-4250
325°-3500
400°-4250
400°-4250
450°
,Barcookiesfrommixusesametime.
UseShelfC andincreasetemp.
25°Fito50"F. f ormorebrowning.
I
Fruits,
Other Desserts
Bakedapples
lassor MetalPan
lassCustardCupsor Casserole
et in panofhotwater)
lassCustardCupsor
asserole
30-60
30-60
50-90
Reducetemp.to 300"F. f or large
custard.Cookbreador ricepudding
withcustardbase80to90 tqjnutes.
Istard
ddings, R ice
~Custard
!s
)zen
ringue
>crust
) crust
tryshell
)ilPanonCookieSheet
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.for8 to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B, A
A, B
B
B
~read tocrustedges
ass or Satin-finish Metal
ass or Satin-finish Metal
ass or Satin-finish Metal
IKx?hteolls
ed potatoes
.
'Iooed dishes
1
A, B,C
A, B,C
B
325°-4000
325°-3750
300°-3500
ton OvenShelf
assor MetalPan
Increasetimefor iargeamount
or size.
I Souffks
I
i
Glass
25
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