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Baking Guide
1.
Aluminum pans conduct heat
2. Dark or non-shiny finishes and
quickly. For most conventional glass cookware generally absorb
baking, light, shiny finishes give best
heat, which may result in dry, crisp
results because they help prevent
crusts. Reduce oven heat 25”F. if
overbrowning. For best browning
lighter crusts are desired. Rapid
results, we recommend dull bottom
browning of some foods can be
sufices
for cake pans and pie plates.
achieved by preheating cast iron
cookware.
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.
Shelf
Oven
Food
Container
Time,
Pbsition Temperature
Minutes
Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet
B, C
400°-4750
15-20
Cannd,
refrigerated biscuits take
2 to 4 minutes less time.
Coffee cake Shiny Metal Pan with
B, A 350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass
B
400°-450” 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Parr with
B
350”
45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans
A, B
400°-4250 20-30 Decrease about 5 minutes for muffin
Popovers Deep Glass or Cast Iron Cups
B 375°
45-60 mix, or bake at 450”F. for 25 minutes,
then at
350”F.
for 10 to 15 minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-3750
45-60
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
A, B
375°-4250
45-60 Dark metal or glass give deepest
Plain rolls
browning.
Shiny Oblong or Muffin Pans
A, B
375”-425”
10-25
For thin rolls, Shelf B may be used.
Sweet rolls
Shiny Oblong or Muffin Pans
B, A
350°-375”
20-30
For thin rolls, Shelf B may be used.
Cakes
(without shortening)
Angel food
Aluminum
~be
Pan
A
325”-375”
30-55
Two-piece pan is convenient.
Jelly
roll
Metal Jelly Roll Pan
B
Sponge
375”-400°
10-15
Line pan with waxed paper.
Metal or Ceramic
pan
A
325”-350” 45-60
Cakes
Bundt cakes Metal or Ceramic Pan
A, B
325°-3500
45-65
Cupcakes Shiny
Metal Muffin Pans
B 350°-3750
20-25 Paper liners produce more moist
Fruit cakes
Metal or Glass Loaf or
crests.
A, B
275”-300”
Tube Pan
2-4 hrs. Use 300”F. and Shelf B for small or
Layer Shiny Metal Pan with
individual cakes.
B
350°-375”
20-35
satin-finish bottom
Layer, chocolate
Shiny Metal Parr with
B
350°-3750
25-30
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
B
350°
40-60
Cookies
Brownies
Metal or Glass Pans
B, C 325”-350°
25-35
Bar cookies from mix use same time.
Drop
Cookie Sheet
Refrigerator
B, C 350”-400”
10-20
Use Shelf C and increase temp.
Cookie Sheet
B, C 400°-4250
6-12
Rolled or sliced
25”F. to 50”F. for more browning.
Cookie Sheet
B, C
375°-400”
7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pan
A, B, C
350°-4000
30-60
Custard
Glass Custard Cups or Casserole
B
300°-3500
30-60
Reduce temp. to 300”F. for large
(set in pan of hot water)
Puddings, Rice
Glass Custard Cups or
custard. Cook bread or rice pudding
B
325°
50-90
with custard base 80 to 90 minutes.
and Custard
Casserole
Pies
Frozen Foil Pan on Cookie Sheet
A
400°-4250
45-70
Large pies use 400°F. and increase
time.
Meringue
Spread to crust edges
B, A 325”-350°
15-25
To quickly brown meringue, use
400”F.
for 8 to 10 minutes.
One crust
Glass or Satin-finish Metal
A, B
400°-425”
40-60 Custard fillings require lower
Two crust
Glass or Satin-finish Metal
B
400°-4250
Pastry shell Glass or Satin-finish Metal
40-60
temperature, longer time.
B
450°
12-15
Miscellaneous
Baked potatoes Set on Oven Shelf
A, B, C
325°-4000
60-90 Increase time for large amount
Scalloped dishes
Glass or Metal Pan
A, B, C
325°-3750
Souffles
30-60
or size.
Glass
B
300°-350”
30-75
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