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Baking
Guide
1. Preheating
is very important
when baking
foods such as
biscuits,
cookies,
cakes and other
pastries.
Preheating
is not necessary when
roasting or' for' long-time cooking
of whole meals.
2. Aluminum pans conduct heat
quickly, For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning,
17oi.best browning
results, we recommend
dull bottom
surfaces for'cake pans and pie plates..
3° Dark or non-shiny
finishes and
glass cookware
generally
absorb
heat, which may result in dry, crisp
crusts
Reduce oven heat 25°E if
lighter crusts are desired
Rapid
browning
of some foods can be
achieved
by preheating
cast-iron
cookware.
Food
Bread
Biscuits (V.,in thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, Chocolate
Loaf
C0okies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custmd
Puddings, rice
and custard
Pies
Frozen
Meringue
One
crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Shelf
Cookware
Positions
Shiny Cookie Sheet
B, C
Shiny Metal Pan with
B. A
satin-finish bottom
Cast-iron or Glass Pan
B
Shiny Metal Pan with
B
satin-finish bottom
Shiny Metal Muffin Pans
A, B
Oven
Time,
Temperatures
Minutes
400°-475°
350°.400 °
400°-425 °
15-20
20-30
20-40
45-55
20-30
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less lime
Preheat cast-iron pan for crisp crust
Decrease about 5 minutes for muffin
mix, or bake at 450°F for 25 minutes,
then at 350_'E for I0 to 15 minutes
Deep Glass or Cast-Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metat or Ceramic Pan
Metal or Ceramic Pan
Shiny Metat Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B
B
A,B
A,B
B,A
A
B
A
A,B
B
A,B
B
B
B
B,C
B,C
B,C
B,C
A,B,C
B
B
A
B,C
A,B
B
B
A,B,C
A,B,C
B
375 °
45-60
3500-375 °
45-60
375%425 °
45-60
3750-425 °
10-25
350%375 D
20-30
3250-375 °
30-55
3750-400 °
10-15
325°-350 °
45-60
325°-350 °
45-65
3500-375 °
20-25
275o-300 °
2-4 hrs
350_-375 °
20-35
3500-375 °
25-30
350 °
40-60
325°-350 °
25-35
350°-400°
!0-20
,t00°-425 °
6-12
375%400 °
7-12
350°-400°
30_60
300°-350°
30-60
325°
50-90
4000-425°
45-70
325o-350 °
15-25
400°-425 _
45-60
4000-425 °
40-60
450 °
12-16
325°-400 °
60-90
325°-375 _
30-60
3000-350 °
30-75
Dark metal or glass cookware gives
deepest browning
For thin rolls, Shelf B may be used
For thin rolls, Shelf B may be used.
Two-piece pan is convenient
Line pan with waxed paper
Paper liners produce moister crusts
Use 300°F and Shelf B for small or
individual cakes
If baking four layers, use Shelves
B and D
Bar cookies from mix use same time
Use ShelfC and increase temperature
25 ° to 50°F for more browning
Reduce temperature to 300_F for
large custard
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 400°F and more time
To quickly brown meringue, use
400°F. for 9 to 11 minutes
Custard fillings require lower
temperature and longer time
Increase time for large amount or
size
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ImmlD
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