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2. Darkor non-shiny firt.ishes and
3. Preheating tie avenis notalways
..
.
.
tinums.
For
foa
WitiShofi
coating
times,preheating gives
bestappemance md Cfispness.
4eOpn tie ovendmr to check
foodas Iitileas pssible @prevent
unevenheatingad to saveener~.
Overbrownkg. For-best'b;owning
Iigh@r c restsaredcsirti. Wpid
results,werecomend dullboUom
browtingof somefoodscanbe
Suficesforc&epm ald piepla~s$
achievd bypreheating castiron
Cc?obare.
Comerlt..
Food
Bread
Biscuits (%-in. t hick)
Container
Shiny
Cookie
Sheet
B,c
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375"-425°
375 °~4250
350"-Y5"
B-20
Canned,refrigerated
biscuits t ake
2to4minutes l esstime.
20-30
Coffee c ake
ShinyMetalPanwith
satin-finish bottom
CastIronor Glass
ShinyMetalb with
satin-finish bottom
ShinyMetalMuffin%s
DwpGlassor CastIronCups
20-40
45-55
Preheatcastironpanforcrispcrust.
Cornbreador muftins
Gingerbread
B
B
20-30
45-60
Decreaseabout5 rninuhsformuffin
mix,or bakeat450T.for25minutes,
thenat 350°F. f or 10to 15minutes.
Muffins
Popovers
Metalor GlassLoafMs
Metalor GlassLoafPans
B
A, B
45-60
45-60
@ick loafbread
Yast br=d (2loaves)
Darkmetrdor glassgivedeepst
bxwwning.
Forthinrolls.ShelfB maybeused.
ShinyOblong or MuffinPans
ShinvOblong or MuffinPans
B
B
10-25
20-30
Plain
rolls
Sweet r olls
Wes
:without s hortening)
bgel fd
iellyroll
lponge
mm
lundtcakes
;Upcakes
%r thinrolls;ShelfBm~ be usd.
325°-3750
375°-4000
325°-350"
30-55
1o-15
45-60
Two-piece p anisconvenient.
Linepanwithwaxed paper.
Aluminum ~be M
MetalJellyRollFan
Metalor CeramicPan
A
B
A
325°-3500
350°-3750
2750-3000
350°-3750
350°-3750
350°
45-65
20-25
Me@
orCeramicPan
shinyMetalMuffinMs
A, B
B
%per
liners produce m ore moist
crusts.
Use300°F. andShelfB forsmall o r
individud c akes.
I
2-4hrs.
deti or GlassLoafor
A, B
ruitcakes
I
TubePan
I
lhiny MetalPanwith
atin-finish bottom
hinyMetalW with
atin-finish bottom
B
B
B
20-35
Lqyer
Layer, c hocolate
F
25-30
40-60
fletal o r GlassLoafPans
B, C
B,c
Barcookiesfrommixusesame
time.
UseShelf C andincrease t emp.
25°F. t o50T.formore browning.
325°-3500
350"-0
400"-425°
375"-~Q
350°-400"
25-35
10-20
6-12
7-E
fecal
or Glass%ns
'ookie S heet
Ref;izerator
/ CookieSheet
I
B,C
I
Roll&or slicd
[ CookieSheet
I
B,
c
1
I
30-60
30-60
Reducetemp.to 300"F. f or lm=e
custard.
Cook
breador ricepudding
withcustardbase80toW minuks.
Custard- -
I
GlassCustirdCupsor Casserole
(setin panof hotwafir)
Puddings, R ice
GlassCustardCupsor
!
:
I 3::00
5 0-m
I
400°-4250
45-m
Lqe pies use
400°F.andincmas~
time.
Toquic~y brownmetingue,use
400"F.
f O~
8
tO
10
ti~UtCS.
Custardffllingsrequirelower
tem~ramre, longertinle.
A
B-25
j~~fi~gu~
1
Spreadtocrest edges
I B I
325°-3500
.tne
ciwst
I
Glassor Satin-fitishMetal
I A,B'
400°-4250
rw'o
Cnlst
Glassor Satin-finish Metal
B
400°-4250
40-60
a-60
'fistry
shell
\ Glassor Satin-finishMeti
!
B
i
450°
-—.
——2—
E-15
m-90
30-60
30-75
—..—
——-. .
——m———
. .
. . . . . .
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