Filter
Top Products
ConventionalBaking
“
;&&.=@2
~. Aluminum pans conduct heat quickly. For most corwentionai baking light shinyfinishes give best results because they prevent overbrowning
!nthe time it takes for heat to cook the center areas, Dull (satin-finish) bottom surfaces ofpans are recommended for cake pans and pie plates to
be sure those areas brown completely.
2. Darkor non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry,crisp crusts. Reduce oven heat 25°if Iighter 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 cooklonger than 30 or4C!minutes. Forfoods with short cooking times,
preheating gi~~esbest appearance and crispness.
4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.
‘SE-W?M Cw’ek’w
Time,
Food
Container Position , Temp.
‘ M&n. Comments
— —,
E%ead
Biscuits (Vz-in.thick)
Shiny Cookie Sheet ~ B 400°-4500
1o-14 ,
,
Coffee cake
.,
,‘:
(See layer cake)
Corn bread or muffins
Cast !ron or Glass ~~:B 425°-4500 ; 20-30 ;;
Muffins Shiny Metal Muffin Pans . A ,,” 400” : : 20-25 ;’,
..
,,
Popovers Deep Glass or Cast Iron ;“ B :,. 400° I 40-50 ,’;
~cups
,’
.,
~!
Nut bread or fruit bread , Metal or Glass Loaf Pans ~ B
: : 350° : 45-55 “ :
Yeast bread (2 loaves) Metal or Glass Loaf Pans ‘ A
~,,
“ 375°
‘ ‘ 40-55 ,’
,,
!,
1,
plain~or sweet rolls
Shiny Oblong or Muffin
; ‘A : ; 375°
10-20 :
Pans
.:
,,,
,,
,.
,,
~,,,
Cakes
Angel food
Cupcakes
Fruit cake
Jelly roll
Layer cake, coffee cake
and gingerbread
Fluted tube cake
1,
Aluminum Tube Pan ; A 350° :~ 30-40 :
Shiny Metal Muffin Pans B 350” 15-20 :j‘
Metal or Glass Loaf or
A or B
27fj0.30cy ~, 2-4 hrs. ~
Tube Pan
,.
:.
Metal Jelly Roll Pan B
375° ‘ 10-15 ‘f
Shiny Metal Pan with
B
350”
,:
Satin-finish bottom
~ 20-30 ~atin-finish
Metal or Ceramic Pan A
350”
40-50 !
‘,
,,
Canned refrigerated biscuits take 2-4
min. less time.
Preheat pan for crisp crust.
Decreasetime about 5 minutes for muffin
mix.
Or bake at 450° for 25 min., then at 350°
for 10-15 lmin,
Testwith toothpick in center,
Dark metal or glass give deepest
browning.
For thin rolis, Shelf B may be used.
Twopiece pan is convenient,
Paper liners produce more moist crusts,
Use 300° and Shelf B for small or
individual cakes,
Line pan with waxed paper.
White and yellow cakes may cook faster
than chocolate.
Reduce time 5 to 10 minutes for cakes
from mix.
cookie’s
Bar Metal or Glass Pans B
350°
25-35 I
Use same time for bar cookies from mix.
Drop or sliced
Cookie Sheet
B
‘ 3’75” 10-15 :“: Use Shelf C and increase temp. 25-50°
<
for more browning.
$
Fruits, CMaw Desserts
Baked apples Glass or Metal A or B
375° 30-40 : ~ Can also use in oven meals on Shelf C,
custard Glass Custard Cups or B
350°
40-50
Reduce temp. to 300° for large custard,
Casserole (set in pan of
~ Cook bread or rice pudding with custard
hot water)
base 80 to 90 minutes,
!7%c?s
Frozen
Foil Pan on Cookie Sheet A
425” 50-60 For large pies use 400° and increase
time,
Meringue Spread to crust edges B 350° 15-20 To quickly brown meringue use 400° for
8-10 min.
one or two-crust,
quiche
Glass c~rSatin-finish El
375°
55-65 Custard fillings require lower temp.,
Meial
longer time,
Cl\/enst~v~
Meial; Pyroceram B
300° 2-3hrs,
Or cook at 250° for 5-6 hrs,
WFJtJ~.@~jf$~
fiaked potatoes
Set on Cwen Shelf B
375’’-400” 60-70 Increase time for large amount or size.
.ScaIlcps!d or saucy
Gja~s or Metal
A
350’1 55-65
MOVe tOShelf B or C for oven meals,
{Casseroles
.——-.—.—-——————— —.— ...-. —,—.—...—
———
———
15