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@aking Guide
~
~ 1.Aluminumpansconductheat
“-”
quickly.For mostconventional
baking,light,shinyfinishesgenerally
givebestresults.Theyprevent
overbrownirtgin thetimeit takes
forheatto cookthecenterareas.
Dull(satin-finish)bottomsurfaces
ofpansare recommendedforcake
2. Darkor non-shinyfinishes,
glassandPyroceram@utensilsoften
absorbheat, whichmayresultin
dry,crispcrusts. Reduceovenheat
25°F.if lightercrustsaredesired.
Preheatcastiron forbakingsome
foodsforrapidbrowningwhen
foodis added.
pansandpie platesto be surethose
3. Preheatingtheovenis notalways
areasbrowncompletely.
necessary,especiallyfor foods
whichcooklongerthan 30to40 :----~
minutes.For foodwithshort
cookingtimes,preheatinggives
bestappearanceandcrispness. ‘.- :
4. Openthe ovendoorto check
food-aslittleas possibleto prevent
unevenheatingandto saveenergy.
Shelf Oven
Time,
Food
Container Position
Temperature
Minutes Comments
Bread
Biscuits(%-in.thick) ShinyCookieSheet
B,C
400°-4750 15-20 Canned,refrigeratedbiscuitstake
2 to4 minuteslesstime.
Coffeecake
ShinyMetalPanwith
B,A
350°-4000 20-30
satin-finishbottom
Cornbreadormuffins
CastIronor Glass
B
400°-4500 2040 Preheatcast ironpanforcrispcrust.
Gingerbread
ShinyMetalPanwith
B 350°
45-55
satin-finishbottom
Muffins
ShinyMetalMuffinPans
A, B
400°-4250 20-30 Decreaseabout5 minutesformuffin
Popovers
DeepGlassor CastIronCups
B 375° 45-60
mix,orbakeat450°F.for25minutes,
thenat 350”F.for 10to 15minutes.
Quickloafbread Metalor GlassLoafPans
B 350°-3750 45-60
Yeastbread(2 loaves)
MetalorGlassLoafPans
A, B
375°-4250 45-60 Darkmetalor glassgivedeepest
F
browning.
lainrolls ShinyOblongor MuffinPans
A, B 375°-4250 10-25
Forthinrolls,ShelfBmaybeused.
Sweetrolls ShinyOblongor MuffinPans
B,A
350°-3750 20-30 Forthinrolls,ShelfBmaybeused.
Cakes
(withoutshortening)
Angelfood
Aluminum~be Pan
A 325”-375°
30-55 Two-piecepanis convenient.
Jellyroll
‘Me~~IJellyRollPan
B 375°-4000 10-15
Linepanwithwaxedpaper.
Sponge
MetalorCeramicPan
A
325°-3500 45-60
Cakes
Bundtcakes Metalor CeramicPan A, B 325°-3500 45-65
Cupcakes ShinyMetalMuffinPans
B
350°-375” 20-25 Paperlinersproducemoremoist
crusts.
Fruitcakes Metalor GlassLoafor A, B 275°-300” 2-4hrs.
Use300”F.andShelfB forsmallor
TubePan
individualcakes.
Layer ShinyMetalPanwith
B
350°-3750
20-35
satin-finishbottom
Layer,chocolate ShinyMetalPanwith
B
350°-3750 25-30
satin-finishbottom
Loaf
MetalorGlassLoafPans B
350° 40-60
Cookies
Brownies MetalorGlassPans B,C 325°-3500
25-35 Barcookiesfrommixusesametime.
Drop CookieSheet
B,C 350°-400”
10-20
UseShelfCandincreasetemp.
Refrigerator CookieSheet B,C 400°-4250
6-12
25°F.to50°F.formorebrowning.
Rolledor sliced CookieSheet B,C 375°-4000
7-12
Fruits,
Other Desserts
Bakedapples GlassorMetalPan A. B,C 350°-4000
30-60
Custard GlassCustardCupsor Casserole
B
300°-3500 30-60
Reducetemp.to300”F.forlarge
(setinpanof hotwater)
custard.Cookbreador ricepudding
Puddings,Rice GlassCustardCupsor
B
325°
50-90 withcustardbase80to90minutes,
andCustard Casserole
Pies
Frozen FoilPanonCookieSheet
A
400°-4250
45-70
Largepiesuse400”F.andincrease
time.
~Meringue Spreadtocrustedges B,A 325°-3500
15-25
Toquicklybrownmeringue,use
400”F.for8to 10minutes.
Onecrust GlassorSatin-finishMetal
A, B 400°-4250
45-60
Custardfillingsrequirelower
Twocrust Glassor Satin-finishMetal
B
400°-4250
40-60
temperature,longertime,
Pastryshell Glassor Satin-finishMetal
B
450°
12-15
Miscellaneous
Bakedpotatoes SetonOvenShelf
A, B,C
325°-400”
60-90
Increasetimeforlargeamount
Scallopeddishes Glassor MetalPan A, B,C
325”-3’75°
30-60
or size.
Souffles Glass
B 300°-350”
30-75
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15
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