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Baking Guide
"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 area& 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 ®
cookware generally absorb heat, which may result in
dry, crisp crusts. Reduce oven heat 25°E if lighter crusts
are desired° Preheat cast iron for baking some foods
for rapid browning when food is added°
3. Preheating the oven is not always necessary,
especially for foods 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.
Food
Bread
Biscuits (1/24n thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Container
Shiny Cookie Sheet
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
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Plain rolls
Sweet roils
Cakes
(without shortening)
Angel food
Jelly roll
Sponge ..........
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jetly Roll Pan
Metat or Ceramic Pan
Shelf
Position
B,C
B,A
B
B
A,B
B
B
A,B
A,B
B,A
A
B
A
Oven Time,
Temperature
400o-475 °
350o-400 o
400o-425 o
375 °
350o-375 °
375o-425 °
375°-425 °
3500-375 °
325o-375 °
375°-400 o
325°-350 o
Minutes
15-20
20-30
20-40
45*55
20-30
45_60
45-60
45-60
t0-25
20-30
30-55
10-15
45-60
Comments
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°E for 25 minutes,
then at 350°F for 10 1o 15 minutes.
Dark metal or glass give deepest
browning
For thin rolls, Shelf B may be used
For thin roils, Shelf B may be used.
Two.piece pan is convenient
Line pan with waxed paper
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or s_fced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scal!oped dishes
Souffles
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metaf Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Gfass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
.Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Set on Oven Shelf
Glass or Metal Pan
Glass
A,B
B
3250-350°
350o-375o
275°-300 °
350o-375 o
3500-375 °
A,B
B
B
B
B,C
8, C
B,C
B, C
A,B,C
B
B
A
B,A
350 °
3250-350 °
350o-400 _
4000-425 °
375o-400 o
45-65
20-25
2-4 hrs
20-35
25-30
40-60
25-35
10-20
6-12
312
30-60
30-60
50-90
45-70
Paper Iiners produce more moist
crusts.
Use 300°E and Sheff B for small or
individual cakes
Bar cookies from mix use same time.
Use Shelf C and increase _emp
25°F to 50"F for more browning.
350o-4000
300o-350 o
A,B
B
B
A,B,C
A, B, C
B
325 °
400o-425 °
325o-350 o
400o-425 °
400o-425 o
450 °
15-25
40-60
40-60
12-15
Reduce temp. to 300'_F for large
custard Cook bread or rice pudding
with custard base 80 to 90 minu{es
Large pies use 400°F and increase
time
To quickly brown meringue, use
400°F for 8 to 10 minutes
Custard fillings require lower
temperature, longer time
325°-400 ° 60-90 Increase time for large amount
3250-375 ° 30-60 or size
300°-350 ° 30-75
18
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