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Baking Chart
Baldng
1. Aluminum pans conduct heat
quicldy_ For most conventional
baking, light shiny finishes give
best results because they help
pxevent 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, also
glass and pyroceram, generally
absorb heat which may result in
dry, crisp crusts_ Reduce oven heat
25 ° 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 (*&-in thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge ............
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice and
custard
*In Model JDP36G, shelf
Cookware
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
Shiny Oblong or Muffin Pans
Shelf
Positions*
B,C
B,A
B
B
A,B
B
B
A B
A_B
Oven Time,
Temperature Minutes Comments
400_-475 ° 15-20
350°-400 ° 20-30
400°-450 ° 20-40
350 ° 45-55
400°-425 ° 20-30
375_ 45-60
350°-375 ° 45-60
275°-425 ° 45-60
375°-425 ° 10-25
Canned refrigerated biscuits take 2-4 rain
less time
Preheat cast iron pan for crisp crust
Decrease about 5 rain. for muffin mix.
Or bake at 450 ° for 25 rain , then at 3500
for t0-15 rain
Dark metal or giass give deepest
browning
For thin rolls, Shelf B may be used
Shiny Oblong or M.u.ffi..nPans B, A
Aluminum _be Pan A
Metal Jelly Ro!l Pan B
Metal or Ceramic Pan A
Metal or Ceramic Pan A, B
Shiny Meta! Muffin Pans B
Metal or Glass Loaf or A, B
Tube Pan
Shiny Metal Pan with B
satin-finish bottom
Shiny Metal Pan with B
satin-finish bottom
Metal or Glass Loaf Pans B
Metal or Glass Pans B, C
Cookie Sheet B_C
Cookie Sheet B, C
Cookie Sheet B, C
................... ,....................
I
Glass or Meta[ A, B C
Glass Custard Cups or B
Casserole (set in pan of
hot water)
Glass Custard Cups or B
Casserole
_osition A is recommended for offset shelf only
350°-375 o
325°-375 °
375°-400 °
3250-3500
325°-350 °
350o.375 o
2750-300 =
350°-375 °
350_375 °
350 °
325°-350 °
350°.400 °
400°-425 °
375°-400 o
20-30
30-55
I0-15
45-60
45-65
20-25
2.4 hrs
20-35
25-30
40-60
25-35
10-20
6-12
7-12
3500-400 ° 30-60
300°-350 ° 30-60
3250 50-90
For thin mils, Shelf B may be used.
l_vo piece pan is convenient
Line pan with waxed paper
Paper liners produce more moist crusts
Use 300 _and Shelf B for small or
individual cakes
Bar cookies from mix use same time.
Use Shelf C and increase temp 25-50 °
for more browning
Reduce temp to 300 ° for large custard
Cook bread or rice pudding with
custard base 80 to 90 minutes
14
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