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BakingGuide
~, 1. Preheatingisveryimportant
Preheatingis notnecessarywhen
3. Darkor non-shinyfinishes,
ah ::
‘when
usingtemperaturesMow
roastingor forlong-timecookingof
glassandPyrocerml@cookware, -’---
~ Z&E andwhenbakhwfoodssuchas
wholemeals. wmerallyabsorbheatwhichmay
iscuits,cookies, cal& and other
2. Aluminumpansconductheat
;&.dt in-dry,crispcrusts.Rcdu;e
astries.AfterpushingtheBAKE
quickly.Formostconventional
ovenheat25*F.if lightercrustsare
buttonandturningtheSET knobto
baking,light,shinyfinishesgivebest
desired.Rapidbrowningofsome
thedesiredternpemture,be sureto
resultsbecausetheyhelpprevent
foodscanbe achievedbypreheating ~–=.-
wuitfortheone-secondbeepbefore
overbrowning.For bestbrowning
cast ironcookware.
puttingfoodintothem-w-t.
results,we recommenddullbottom
surfidces forcakepansandpieplates.
Oven
Temperatures
400°-4750
350°-400”
400”-450°
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-375”
375°-4000
325°-3500
Shelf
Positions
B,
c
B,A
B
B
A, B
B
B
A, B
A, B
B,A
A
B
A
A, B
B
A, B
B
B
B
Time,
Minutes Comments
hod
Bread
Biscui[s(Win. thick)
Coftiicl,uke
Cornhrcudormuf}ins
GingcrbrcwJ
Mullins
Pop(wcrs
Quickloafbrcud
Yeastbread(2hxwcs)
Plainroils
SWWrolls
Cakw
(withou[shortening)
Cookware
Canned,refrigeratedbiscuitstake2to4
minuteslesstime.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
ShinyCookieSheet
ShinyMctidPmwith
satin-linishbo[mm
CasIIronorGlassPin
ShinyMetalPmwith
satin-finishbottom
ShinyMetalMuffinI%ns
DeepGlassorCustIronCups
MetalorGlassLoafI%ns
M&IlorGlassLoafPans
ShinyOhlongor MuffinPdns
ShinyOblonxor MuffinP~ns
Preheatcastironpanforcrispcrust.
Decreaseabout5minutesformuffinmix.
Orbakeat450”F.for25minutes,thenat
350”F.for 10to 15minutes.
Darkmetalorglassgivesdeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
U!smu
Ktrm-
-=
-
30-55
10-15
45-60
Twopiecepanisconvenient.
Linepanwithwaxedpaper.
AluminumTubePin
MetalJcliyRollPm
MetalorCeramicPdn
MetalorCeramicPdn
ShinyMet:ilMuffinPdns
MetalorGlassLoafor
TubePdn
ShinyMetalPdnwith
satin-finishbottom
ShinyMetalPdnwith
satin-finishbottom
MetalorGlassLoafPans
Angellood
Jellyroll
Srwwc
Cakes
Bumltcakes
Cupcakes
Fruit~iikes
Layer
Layer,chocoltite
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolledorsliced
Fruits,
OtherDesserts
Bakedapples
Custard
Puddings,rice
andcustard
325°-3500
350°-3750
275°-300”
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
45-65
20-25
2-4hrs.
20-35
25-30
40-60
Paperlinersproducemoremoistcrusts.
Usc300”F.andShelfBforsmallor
individualcakes.
Ifbakingfourlayersuse
shelvesBandD.
Barcookiesfrommixusesametime.
UseShelfCandincreasetemperature
25to50”F,formorebrowning.
B,C
B,C
B,C
B,C
A, B,C
B
B
25-35
10-20
6-12
7-12
MetalorGlassP~ns
CookieSheet
CookieSheet
CookieSheet
350°-4000
300°-3500
325°
30-60
30-60
50-90
Glassor MetalPans
GlassCustardCupsor
Casserole(setinpanofhotwater)
GlassCustardCupsor
Casserole
FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetalI%
GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPan
Reducetemperatureto300”F.forlarge
custard,
Cookbreadorricepuddingwithcustard
base80to90minutes.
Pies
Frozen
Meringue
Onecrust
Twocrust
45-70
15-25
45-60
40-60
12-16
Largepiesuse400”F.andincreasetime.
Toquicklybrownmeringueuse400°F.for
9to 11minutes.
Custardfillingsrequirelowertemperature,
longertime.
A
B,C
A, B
B
B
400°-4250
325”-350°
400°-4250
400°-4250
450°
F%stryshell
Miscellaneous
Bakedpotatoes
Scallopeddishes
souffles
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increasetimeforlargeamountorsize.SetonOvenShelf
GlassorMetalPan
GlassPan
A, B,C
A, B,C
B
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