Advertisement
!.
.--7
. . .
' ,[;~;~~
~&i&~ 1. Aluminum~ans conductheat
2. Dark or non--shiny finishes,
.': Q%@";
which cook longerthan 30 to 40
quickly.For I&M. c onventional
glassand l?yt-ocerarn@ u tensilsoften
minutes.For fo&lwith short
baking,light,shinyfinishesgenerally
absorb heat, which may resuh in
cookingtimes, preheatinggives
give best resuhs. They prevent
dry, crisp crusts. Reduceovenheat
best appearanceand crispness.
overbrowningin the time it takes
MOE
if lighter crustsare desired.
4. Open the ovendoor to check
for heat to cook the center areas.
Preheat cast iron for bakingsome
foodas little as possibleto prevent
Dull (satin-finish)bottomsurfaces
foods for rapid browningwhen
unevenheatingand to saveenergy.
of pans are recommended for cake
food is added.
pans and pie plates to be sure those
3. Preheatingthe ovenis not always
areas brown completely.
necessary,especiallyfor foods
Shelf
Position
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
Oven
Tem~erature
Thne,
Minutes
Comments
Food
Bread
Biscuits(~-in.
thiCk)
Container
Canned, refrigeratedbiscuitstake
2 to 4 minutesless time.
ShinyCookieSheet
ShinyMetal Pan with
satin-finishbottom
Cast Iron or Glass
ShinyMetal Pan with
satin-finishbottom
ShinyMetal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
ShinyOblong or Muffin Pans
ShinyOblongor Muffin Pans
400°-4750
350°-4000
400°-450"
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
Coffeecake
20-40
45-55
Preheat cast ironpan for crisp crust.
Corn bread or muffin
Gingerbread
Decrease about5 minutesfor muffin
mix, or bakeat 450"F.for25 minutes,
then at 350°F.for 10to 15minutes.
~o-3(3
45-60
Muffins
Popovers
45-60
45-60
Quickloaf bread
feast bread (2 loaves)
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
'lain rolls
;weet rolls
10-25
20-30
~akes
withoutshortening)
u-gel food
shy roll
325°-3750
375"-400"
325°-3500
30-55
10-15
45-60
Two-piecepan is convenient.
Line pan withwaxedpaper.
AluminumTube Pan
MetalJelly Roll Fan
Metal or Ceramic Pan
ponge
:akes
undt cakes
'up&cS
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
Metalor Ceramic Pan
ShinyMetal Muffin Pans
A, B
B
A, B
B
B
Paper linersproducemore moist
crusts.
Use 300"F.and Shelf B for small or
individualcakes.
2-4 hrs.
ruit cakes
VlctiLl or Glass Loaf or
rube Pan
$hinyMetal Pm with
atin-finish bottom
;hiny Metal Pan with
atin-finish bottom
Actalm-Glass Loaf Pans
20-35
~yer,chocotatc
25-30
40-60
Xl
f
B
mkies
ownics
"Op
frigera[or
I1lcd or sliced
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp.
?5°F to 50"F.for more browning.
*.
ddai or Glass Puns
~ookicStwct
kwkie Sheet
:ookicSheet
B, C
B, C
B, C
B, C
uits,
her Desserts
Iicd
apples
Stiird
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400"-425°
450°
30-60
30-60
;Iassor Metal Pan
lass CustardCups or Cdsscrolc
et in pan of hot water)
kiss Custard Cups or
asserolc
I
I
A, B, C
B
B
Reduce temp. to 300"F. for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
fdings, Rice
50-90
[
Cu~tard
45-70
Large pies use 400°F. and increase
time.
To quickly brownmeringue, usc
400°F. for S to 10minutes.
Custard fillings require lower
temperature<longer time.
).
B. A
A. B
B
B
I
15-25
ringuc
45-60
40-60
12-15
lass or Saiin-~inishMe[:d
lilSS
or Satin-iinish Metal
~lassor .%tin-fini. ~h M~i4
—.
(.)IKCI-lN
rwOcrust
WW-y shell
i'i
011
oven
S!)C1 f'
I
A. B. C
;[[1SS
ur l$l~[;~l
PiiIl
L
.A. 1?, c
'
;1:1ss
!3
-—
.
---
Increase time for large amouni
or
size.
60-90
30-60
30-75
. —.—-—..———.—...—-
....,.....—. .———
-.— ___
Advertisement
