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BakingGuide
. Aiurninumpansconductheat
2. Darkor non-shinyfinishes,
whichcooklongerthan30to40
quic~y.Formostconventional
glassandPyroceram@cookware,
minutes.Forfoodwithshort
baking,light,shinyftishes generally
generallyabsorbheat,whichmay
cookingtimes,preheatinggives
givebestresults.Theyprevent
resultin dry,crispcrusts.Reduce
bestappearanceandcrispness.
~verbrowningintie ~fie it takes
ovenheat25”F.if lightercrustsare
4. Opentheovendoortocheck
forheatto cookthecenterareas.
desired.Preheatcastironfor
foodaslittleaspossibletoprevent
Dull(satin-finish)bottomsurfaces
bakingsomefoodsforrapid
unevenheatingandtosaveenergy.
of
p~ansarerecommendedforcake
browningwhenfoodis added.
p&s andpieplatestobe surethose
3. Preheatingtheovenis notalways
.-
areasbrowncompletely.
necessary,e~peciallyforfoods -
Container
—.
Food
Time,
Minutes
Shelf
Wsition
B,C
B,A
B
B
A,B
B
B
A, B
A,B
B.A
Oven
~mperature
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
Comments
Bread
Biscuits(%-in.thick)
Coff=cake
Cornbreadormuffins
Gingerbread
MuffIns
Popovers
Quickloafbread
Y~t bread(2loaves)
Plainrolls
Sweetrolls
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigeratedbiscuitstake
2 to4 minuteslesstime.
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorGlassLoafPans
MetalorGlassLoafPans
ShinyOblongorMuffinkns
ShinyOblongor MuffinPans
Aluminum~be Pan
MetalJellyRollPan
MetalorCeramicPan
Preheatcastironpanforcrispcrust.
Decreaseabout5minutesformuffin
mix,orbakeat450T.for25minutes,
thenat 350”F.for 10to 15minutes.
Darkmetalorglassgivedeepest
browning.
Forthinro~s,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
]Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
Layer,chocolate
Loaf
30-55
10-15
45-60
Two-piecepanis convenient.
Linepanwithwaxedpaper.
A
B
A
A,B
B
A,B
B
B
B
45-65
20-25
2-4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-E
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoafor
WbePan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalPanwith
satin-finishbottom
MetalorGlassLoafPans
Paperlinersproducemoremoist
crusts.
Use300”F.andShelfBforsmallor
individualcakes.
cookies
Brownies
Drop
Refrigerator
Rolledor slicd
MetalorGlassPans
CookieSheet
CookieSheet
CookieSheet
GlassorMetalPan
GlassCustardCupsor Casserole
[setinpanofhotwater)
GlassCustardCupsor
Casserole
FoilPanonCoo,MeSneet
Spreadtocrustedges
GlassorSatin-finishMetal
GlassorSatin-finishMetal
GlassorSatin-finishMetal
B,C
B,C
B,C
B.C
Barcookiesfrommixusesametime.
UseShelfC andincreasetemp.
25”F.to50°F.formorebrowning.
hits,
~her Dessefi
Bakedapples
Custard
Puddings,Rice
mdCustard
30-60
30-60
50-90
A, B,C
B
B
350°-4000
300°-3500
325°
Reducetemp.to300”F.forlarge
custard.Cookbreador ricepudding
withcustardbase80to90minutes.
Ha
Fromn
‘tieringue
2necrust
rwclcrust
%str~shell
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiesuse400”F.andincrease
time.
Toquicklybrownmeringue,use
400”F.for8to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B,A
A, B
B
B
L-
60-90
30-60
30-75
Increasetimeforlargeamount
or size.
E
A, B,C
A,B,C
B
325°-4000
325°-3750
300°-3500
15