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L Aluminumpansconductheatquickly.For most
2. D.trkor non-shinyfinishes,alsoglassand pyroceram,
conventional baking,light,shinyfinishesgivebestresults
gcwrallyabsorbheatwhichmayresultin dry, crisp
becausetheyhelppreventover-browning in the timeit
crusts.Reduceovenheat25°F.if lightercrustsare
takesfor heatto cookthe centerareas.Werecommend
desired.Preheatcast ironfor bakingsomefoodsfor rapid
dull(satin-finish) b ottomsurfacesofpans for cakepans
browningwhenfoodis added.
-
and pie plates
to be sure thoseareasbrowncompletely.
Shelf
Oven
Time,
Food
Cookware
Positions
Temperatures
Minutes
Comments
Bread
Biscuits (Win. thick)
Shiny Cookie Sheet
B, C
400°-4750
15.20
Canned, refrigeratedbiscuits take 2 to 4
minutes less time.
Coffeecake
Shiny Metal Pan with
B, A
350°-4000
20-30
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass Pan
B
400°-4500
20-40
Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with
B
350°
45-55
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
A, B
400°-4250
~()-3(3
Decrease about 5 minutes for muffin mix.
Popovers
Deep Glass or Cast Iron Cups
B
375°
45-60
Or bake at 450"F.for 25 minutes, then at
350"F.for 10to 15minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-3750
45-60
Dark metal or glass gives deepest
Yeastbread (2 loaves)
Metal or Glass Loaf Pans
A, B
375°-4250
45-60
browning.
Plain rolls
Shiny Oblong or Muffin Pans
A, B
375°-4250
10-25
For thin rolls, Shelf B maybe used.
Sweet rolls
Shiny Oblong or Muffin Pans
B, A
350°-3750
20-30
For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food
Aluminum "llbe Pan
A
325°-3750
30-55
Two piece pan is convenient.
Jelly roll
Metal Jelly Roll Pan
B
375°-4000
10-15
Line pan with waxed paper.
Sponge
Metal or Ceramic Pan
A
325°-3500
45-60
Cakes
Bundt cakes
Metal or Ceramic Pan
A, B
325°-3500
45-65
Cupcakes
Shiny Metal Muffin Pans
B
350°-3750
20-25
Paper liners produce more moist crusts.
Fruit cakes
Metal or Glass Loaf or
A, B
275°-3000
2-4 hrs.
Use 300"F.and Shelf B for small or
Tube Pan
individual cakes.
Layer
Shiny Metal Pan with
B
350°-3750
20-35
satin-finish bottom
Layer, chocolate
Shiny Metal Pan with
B
350°-3750
25-30
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
B
350°
40-60
cookies
%ownies
Metal or Glass Pans
B, C
325°-3500
25-35
Bar cookies from mix use same time.
3rop
Cookie Sheet
B, C
350°-4000
10-20
Use Shelf C and increase temperature
25 to 50"F.for more browning.
refrigerator
Cookie Sheet
B, C
400"-425°
6-12
lolled or sliced
Cookie Sheet
B, C
375°-4000
7-12
Fruits,
Other Desserts
3akedapples
Glass or Metal Pans
A, B, C
350°-4000
30-60
hstard
Glass Custard Cups or
B
300°-3500
30-60
Reduce temperature to 300"F.for large
Casserole (set in pan of hot water)
custard.
Puddings, rice
Glass Custard Cups or
B
325°
50-90
Cook bread or rice pudding with custard
and custard
Casserole
base 80 to 90 minutes.
Pies
Frozen
Foil Pan on Cookie Sheet
A
400°-4250
45-70
Large pies use 400"F.and increase time.
Meringue
Spread to crust edges
B, A
325°-3500
15-25
To quickly brown meringue use 400°F. for
8 to 10minutes.
One crust
Glass or Satin-finish Metal
A, B
400°-4250
45-60
Custard fillings require lower temperature,
Twocrust
Glass or Satin-finish Metal
B
400°-4250
40-60
longer time.
Pastry shell
Glass or Satin-finish Metal
B
450°
12-15
Miscellaneous
Baked potatoes
Set on Oven Shelf
A, B, C
325°-4000
60-90
Increase time for large amount or size.
Scalloped dishes
Glass or Metal
A, B, C
325°-3750
30-60
Souffles
Glass
B
300°-3500
30-75
8
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