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1.
Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.
2.
Dark or non-shiny finishes,
glass and
Pyroceram@
utensils often
absorb heat, which may result in
dry, crisp crusts. Reduce oven heat
25”F.
if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4.
Open the oven door to check
food as little
as
possible to prevent
uneven heating and to save energy.
3.
Preheating the oven is not always
necessary, especially for foods
Shelf
Position
B, C
B, A
B
B
A, B
B
B
A.
B
A. B
B,
A
Oven
Temperature
Time,
hlinutes
Food
Bread
Biscuits (‘A-in.
thick)
Coffee cake
Corn bread
or
muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Container Comments
Shiny Cookie
Sheet
400:475°
350:400°
400W50C
3500
-$ooQ425°
375°
350
Q375°
375?4?5°
375~425°
350~375°
15-20
20-30”
20-40
45-55
~o.
-30
45-60
45-60
45-60
10-25
~()-~()
30-55
10-15
45-60
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron
Cups
Prche:it
CUS[
Iron
pan
h)r
crl\p
crLl\[
Decrease
abfmt
5
m}nutc\
tor
muttln
ml<.
(jr
btike
at
450°F.
for
25
mlnuw\.
then
at
.3500F
tbr
10 to
15
mlnutc~
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Dark
metal
or gIa\\
gL\c
deepe\[
brow n
Ing.
For
thin
rt~ll~,
Shclt
B
may
be
uwci
Eor
thin
r{]ll\.
Shelf B
mm
be
used,
Shiny Oblong or Muffin Pans
Shinv
Oblomz
or Muffin Pans
Cakes
(without shortening)
Angel
food
Jelly
roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer, chocolate
Loaf
3~52-375”
37594000
325:350°
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
Metal or Ceramic Pan
Shiny Metal Muffin Pans
A, B
B
A. B
B
B
B
325~350°
350~375°
275
Q300”
350~375°
350~375”
3500
45-65
~o.~5
&$
hr$
20-35
25.30
40-60
Paper liner\
pr(lduce
more moist
c.ru\t\.
Use
300CF.
and
Shell
B
Ii>r
jmall
or
indlv
iciual
cakes
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
Cookies
Brownies
Drop
Refrigerator
Rolled or
sl]ced
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B. C
B,
C
B, C
325~350°
350
Q400°
4oo~425°
375
Q400°
~5-35
10-20
6-12
7-12
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set
In
pan of hot water)
Glass Custard C
UPS
or
Casserole
A, B, C
B
B
.70-60
30-60
50-90
Reduce
temp. to
300°F.
Ii)r
I.irgc
custard. Cook
bred
(>r
rice
pucidln:
w
lth
custard
base
80
tO
90
minutes,
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
I
Foil Pan on Cookie Sheet
40094250
3~593500
40094250”
400:425”
450’
45-70
15-25
40-t)o
40-60
12-15
Large
pies
uw
400°F.
and
lncrea\e
time.
To
qul~kly
brown
merlnguc.
uw
-lOO°F.
for
8
to 10 minute\.
Custard
filllngs
requlrc
lower
temperature,
longer
t]me.
A
B. A
A. B
B
B
Spread to crust edges
Glass or
Satin-fimsh
Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
A, B, C
A. B, C
B
3259’4000
3259375”
300~3500
60-90
30-60
30-75
Increase
t
Imc
Ior
large
amount
o
r
size.
Set on Oven Shelf
Glass or Metal Pan
Glass
I
Scalloped dishes
Souffles
17
—.
—
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