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Baking Guide
1. Preheating is very important
when using temperatures below
225°F. and when baking foods
such as biscuits, cookies, cakes
and other pastries. Preheat the
oven for at least 15 minutes.
Preheating is not necessary when
roasting or for long-time cooking
of whole meals.
Cookware
Bread
Biscuits ( 'A-in. thick)
Shiny Cmlkie Sheet
Shiny Metal Pan with
satin-finish buttorn
Cast Iron m Glass Pan
Gingerbread
Shiny Metal Pan with
satin-finish bcmum
Muffins
Shiny Metal Muffin Pans
Deep Glass or Cast Irmr Cups
Quick Inaf bread
Metal or Glass Loaf Pans
Metal m Glass Loaf Pans
Shiny Obkmg or Muffin Pans
Cakes
Angel tbmi
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal m Ceramic Pan
Metal or Ceramic Pan
Cupcakes
Shiny Metal Muffin Pans
Fruitcakes
Tube Pmr
Layer
Shiny Metal Pan with
satin-finish bottwn
Layer, chncolate
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Brownies
Metal or Glass Pans
Refrigerator
Fruits,
Baked apples
Miscellaneous
on Oven Shelf
2. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give
best results because they help
prevent overbrowning. For best
browning results, we recommend
dull bott~m surfaces for cake pans
and pie plates.
Shelf
Oven
Positions
Temperatures
4
B, C
4000-
7s0"
B, A
350°-4000
B
400°-4500
B
350°
A, B
400°-4250
375"
B
B
350"-3750
A, Et
375°-42S0
A, B
375°-4250
350"-375"
B. A
325°-3750
A
375"-4000
A
325°-.350'
A, B
325"-350"
350"-3750
B
A, B
275"- 3000"
B
350°-3750
B
350"-375°
B
350"
B, C
325°-350"
B, C
350"-4000"
B, C
400°-4250
B, C
375"-4000"
A, B, C
350"-4000
B
300"-350"
325°
B
A
400°-4250
B
325°-350"
A, B
400°-425"
B
400°-425"
B
450"
325°-4000
A, B, C
A, B, C
325"-375°
B
300"-350"
11
3. Dark or non-shiny finishes, also
glass and Pyroceram@ cookware,
generally absorb heat which may
result in dry, crisp crusts. Reduce
oven heat 25°F. if lighter crusts are
desired. Rapid browning of some
foods can b: achieved b; preheating
cast iron cookware.
Time,
Minutes
Comments
15-20
Canned, ret'rigeramd biscuits take 2 m 4
minutes less time.
20-30
20-40"
Preheat cast irnn pan for crisp crust
45-55
20-30
45-60
Or bake at 450"F. for 25 minutes, then at
45-60
Dark metal nr glass gives deepest
45-60
browning.
IO-25
For thin rolls, Shelf' B may be used.
20-30
For thin rnlls, Shelf' B may bc used.
30-55
Two piece pan is convenient
Line pan with waxed paper.
45-60
45-65
20-25
Paper liners produce more moist crusts.
2-4 hrs.
Use 300"F. and Shelf B for small or
individual cakes.
20-35
If baking four layers use
shelves B and D.
25-30
40-60
25-35
Bar cookies t'rnm mix use same time.
10-20
Use Shelf C and increase temperature
25 tcr 50"F. for more browning.
6-12
7-12
30-60
30-60
Reduce temperature to 300°F. for large
50-90
Cook bread or rice pudding with custard
base 80 to 90 minutes.
45-70
Large pies use 400"F. and increase time.
15-25
45-60
Custard fillings require lower temperature,
40-60
60-90
Increase time for large amount or size
30-60
30-75
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