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BakingGuide
1. Aluminumpansconductheat
quick!y. F or mostconventional
baking, l ight,shinyfinishes generally
givebestresults.Theyprevent
overbrowning in the timeit takes
for heattocookthe centerareas.
Dull (satin-finish) b ottomsurfaces
of pansarerecommended for cake
pansandpieplatesto be surethose
areasbrowncompletely.
2. Darkor non-shinyfinishes,
whichcooklongerthan30 to 40
glassandPyroceram@ utensilsoften
minutes.For foodwithshort
absorbheat, whichmayresultin
cookingtimes,preheatinggives
dry,crispcrusts.Reduceovenheat
bestappearanceandcrispness.
25"F.if lightercrustsare desired.
4. Openthe ovendoorto check
Preheatcastiron forbakingsome
foodas littleas possibleto prevent -
foodsfor rapidbrowningwhen
foodis added.
unevenheatingandto saveenergy.
3. Prehetiting the ovenis notalways
necessary, e speciallyfor foods
Shelf
Oven
Time,
Food
Container
Position
Temperature
Minutes
Commen~
Bread
Biscuits(%-in.thick)
ShinyCookieSheet
B,C
400°-4750
15-20
Canned,refrigerated biscuitstake
2 to 4 minutes less time.
Coffeecake
ShinyMetalPanwith
B,A
350°-4000
20-30
satin-finish bottom
Cornbreador muffins
CastIronor Glass
B
400°-4500
20-40
Preheatcastironpanforcrispcrust.
Gingerbread
ShinyMetalPanwith
B
350°
45-55
satin-finish bottom
Muffins
ShinyMetalMuffinPans
A, B
400°-4250
20-30
Decreaseabout5 minutesformuffin
Popovers
DeepGlassor CastIronCups
B
375°
45-60
mix,or bakeat450"F. f or25minutes,
thenat 350"F. f or 10to 15minutes.
Quickloafbread
Metalor GlassLoafPans
B
350°-3750
45-60
Yeastbread(2loaves)
Metalor GlassLoafPans
A, B
375°-4250
45-60
Darkmetalor glassgivedeepest
browning.
Plainrolls
ShinyOblong or MuffinPans
A, B
375°-4250
10-25
Forthinrolls,ShelfB maybeused.
Sweetrolls
ShinyOblong or MuffinPans
B,A
350°-3750
~o-30
Forthinrolls,ShelfB maybeused.
Cakes
(without s hortening)
Angelfood
Aluminum ~lbe Pan
A
325°-3750
30-55
Two-piece panis convenient.
Jellyroll
MetalJellyRollPan
B
375°-4000
10-15
Linepanwithwaxedpaper.
Sponge
Metalor CeramicPan
A
325°-3500
45-60
Cakes
Bundtcakes
Metalor CeramicPan
A, B
325°-3500
45-65
Cupcakes
ShinyMetalMuffinPans
B
350°-3750
20-25
Paperlinersproduce moremoist
crusts.
Fruitcakes
Metalor GlassLoafor
A, B
275°-3000
2-4hrs.
Use300"F. a ndShelfB forsmallor
TubePan
individual c akes.
Layer
ShinyMetalPanwith
B
350°-3750
' 20-35
satin-finish bottom
Layer,chocolate
ShinyMetalPanwith
B
350°-3750
25-30
satin-finish bottom
Loaf
Metalor GlassLoafPans
B
350°
40-60
Cookies
Brownies
Metalor GlassPans
B,C
325"-350°
25-35
Barcookies frommixusesametime.
Drop
CookieSheet
B,C
350°-4000
10-20
Use ShelfCand increasetemp.
Refrigerator
CookieSheet
B,C
400°-4250
6-12
25"F.to50"F. f or morebrowning.
Rolledor sliced
CookieSheet
B,C
375°-4000
7-12
Frui6A,
Other Desserts
Bakedapples
Glassor MetalPan
A, B,C
350°-4000
30-60
Custard
-
GlassCustard Cupsor Casserole
B
300°-3500
30-60
Reducetemp.to 300"F. f orlarge
(setinpanof hotwater)
custard.Cookbreador ricepudding
Puddings, R ice
GlassCustardCupsor
B
325°
50-90
withcustardbase 80to 90minutes.
andCustard
Casserole
Pies
Frozen
FoilPanonCookieSheet
A
400°-4250
45-70
Largepiesuse400"F. a ndincrease
time.
Merirlgue
Spreadto crustedges
B,A
325°-3500
15-25
Toquicklybrownmeringue, u se
400°F. f or 8to 10minutes.
Onecrust
Glassor Satin-finish Metal
A, B
400°-4250
45-60
Custardfillingsrequirelower
rwO
crust
Glassor Satin-finish Metal
B
400°-4250
40-60
temperature, l ongertime.
'astryshell
Glassor Stitin-finish Metal
B
450°
12-15
tiiscelianeous
3akcd potatoes
Set onOvenShelf
A, B,C
325°-4000
60-90
Increasetimefor largeamount
;callopcddishes
Glassor MetalPan
A, B,C
325°-3750
30-60
or size.
;ouffles
Glass
B
300°-3500
30-75
15
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