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BaEngGtide
1. Aluminumpansconductheat
2. Dark or non-shinyfinishesand
3. Preheatingtheovenis not always
quickly.For mostconventional
glass cookwaregenerallyabsorb
necess~, especially for foods
baking,light,shinyfinishes
heat, whichmay resultin dry,crisp
whichcooklongerthan30 to 40
generallygivebest resultsbecause
crusts. Reduceovenheat 25°F.if
minutes.For foodswithshort
theyhelp preventoverbrowning.
lightercrusts are desired.Rapid
cookingtimes,preheatinggives
Forbest browningresults,we
browningof somefoodscan be
bestappearance andcrispness.
—
.
—
.
recommenddullbottomsurfaces
achievedby preheatingcast-iron
4. Openthe ovendoorto check
for cakepans and pie plates.
cookware.
food as littleas possibleto prevent
unevenheatingandto saveenergy.
shelf
Position
oven
Temperature
Time,
Minutes
Food
Container
Comments
Bread
Biscuits (M in.thick)
ShinyCookieSheet
Shiny
Metal Panwith
satin-finish bottom
Cast E onorGlass P an
Shiny Metal Panwith
satin-finish bottom
Shiny Metal Muff~n Pans
B, C
B, A
B
B
A, B
B
ABB
A, B
B, A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4
hrS.
20-35
25-30
40-60
Canned, refrigerated biscuits take 2to
4 minutes lesstime.
Coffeecake
Corn bread ormuff~ns
Gingerbread
Preheat cast-iron panforcrisp crust.
Decrease
about 5minutes formuffin
-mix, orbake at450"F. for25minutes,
then at350"F. for10to 15minutes.
~ufflns
Popovers
Quick l oafbread
yeast b read (2loaves)
Deep Glass o rCast-Iron Cups
Metal orGlass L oaf P ans
Metal orGlass L oaf P ans
Shiny O blong o rMuffin P ans
Shiny Oblong o rMuffin P ans
Dark metal o rglass g ive deepest
browning.
Forthinrolls, S helf B maybe used.
Forthinrolls, S helf B maybe used.
Plainrolls
Sweetrolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll P an
Metal orCeramic Pan
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
Fruit cakes
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
A:B
B
B
B
Paper liners produce moister crusts.
Use 300"F. and Shelf B for small or
individual cakes.
Layer
Layer, chocoIate
Loaf
Cookies
Brownies
Drop
Metalor Glass
Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies
from mixusesame time.
UseShelf C andincrease temp. 2 5"F.
to50"F. formore browning.
Refrigerator
Rolled or sliced
Fruits.
Other'Desserts
Baked apples
Custard
Glassor
Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard
Cupsor Casserole
A, B, C
B
B
A
B, A
A, B
B
B
350"-400°
300°-3500
325°
30-60
30-60
50-90
Reducetemp.to 300"F. f or large
custard.
Cookbreador ricepuddingwith
custardbase 80to 90 minutes.
Puddings, rice
and custard
Pies
Frozen
NIeringue
FoilPan on CookieSheet
Spreadto crustedges
Glassor Satin-finishMetal Pan
Glassor Satin-finishMetal Pan
Glassor Satin-finishMetal Pan
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepies use400°F.and moretime.
To quicklybrownmeringue,use 400"F.
for 8 to 10minutes,
Custardfilli~~gs requirelower
temperature,longertime.
Onecrust
Twocrust
Pastryshell
NlisceIlaneous
Bakedpotatoes
Scallopeddishes
souffles
Seton OvenShelf
Glassor MetalPan
Glass
A, B, C
A, B, C
B
—.—
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increasetime for largeramountor
size.
.
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