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Baking Guide
2. Aluminum pans conduct heat
3. Dark or non-shiny finishes and
quickly. For most conventional
glass cookware generally absorb
baking, light, shiny finishes give
heat, which may result in dry, crisp
best results because they help
crusts. Reduce oven heat 25”F. if
prevent overbrowning. We
lighter crusts are desired. Rapid
recommend
dull
bottom surfaces
browning of some foods can be
for cake pans and pie plates.
achieved by preheating cast iron
cookware.
1. Preheating is very important
when baking foods such as
biscuits, cookies, cakes and other
pastries. Preheat the oven for at
least
10 minutes. Preheating is not
necessary when roasting or for
long-time cooking of whole meals.
Container
Shelf
Position
Time,
Minutes
Oven
Temperature
Food
Comments
“Bread
13iscui(s
(
Y-in.
thick)
Cott’ec
ciikc
Corn
bred
or muffins
Gingerbread
Mu[”fins
Popovel”s
Quick
loaf
hreiut
Yeast
bl”ewl
(2 loaves)
Plain rolls
Swec[
rolls
Shiny Cookie Sheet
Shiny
Metal Pan with
satin-finish
bottom
Cast
Iron
or
Glass Pan
Shiny Metal Pan with
sfitin-finish
bottom
Shiny Metal Muffin Pans
Deep Glass
or
Cast Iron Cups
Metal or Glass
Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shinv
Oblong
or
Muffin Pans
B, C
B
B
B
B
B
B
B
B
B
4000
4
750
3500
4
000
4000
4
500
350°
400°4250
375°
3500
-
3750
375°J1250
375°4250
3500
-
3750
{5-20
20-30
2040
45-55
20-30
45-60
45-60
45-60
IO-25
20-30
Canned, refrigerated biscuits take
2
to
4 minutes less
time.
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°F.
for
10
to 15 minutes.
Dark
metal
or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angel
k)od
lclly roll
SrxmXe
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
B
325°–3750
375°4000
325°–3500
30-55
IO-15
45–60
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bund[
cakes
Cupcakes
Fruitcakes
Laycl”
layer,
ch(xmlatc
Loaf
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
Loat’
Pans
A, B
A
B
B
B
B
B
325°-3500
3500
-
3750
275°–3000
350°–3750
350°–3750
350°
45–65
20–25
2A
hrs.
20-35
25-30
40-60
Paper liners produce moister crusts,
Use 300”F. and Shelf B for small or
individual cakes.
Cookies
Brownies
[hop
Refrigerator
RollcLI
or sliced
Fruits,
other Desserts
Baked
JPP!CS
~’LIStiH”d
Puddings,
t-ice
and custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°–3500
350°4000”
40()”J1250
375°4000
25–35
10–20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25”F.
to
50”F.
for more browning.
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
B, C
B
B
3500
4
000
300°–3500
325°
30–60
30-60
50-90”
Reduce temp. to 300”F.
for
large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Pies
F’rozcn
Meringue
one
Cl”usl
I’wo
crust
PMIry
shell
Miscellaneous
Ba!d
f)otiLtOfX
Scalh)pcd
dishes
soLlfflM
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
Olass or
Mettil
Pan
Glass Pan
B
B, C
B
B
B
B,
C
B, C
B
40004
2
50”
325°–3500
400°4250
4000+250
4500
325°4000”
325°–375”
3000-350””
45-70
15–25
40-60
40-60”
III
6
Large pies use
4000F.
and more time.
To quickly brown meringue. use 40001
:.”
f~w
8
to 10 minutes.
Custard fillings require lower
temperature, longer time.
60-90”
30-60”
30-75
Increase time for larger amount or
size.
11
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