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Baking Guide
1. Aluminum pans conduct heat 2. Dark
or
non-shiny finishes and
3. Preheating the oven is not always
quickly. For most conventional
glass
cookware generally absorb
necessary, especially for foods
baking, light, shiny finishes
heat, which may result in dry, crisp
which cook longer than 30 to 40
generally give best results because
crusts. Reduce oven heat
25”F.
if
minutes. For foods with short
they help prevent
overbrowning.
lighter crusts are desired. Rapid
cooking times, preheating gives
For best browning results. we
browning of some foods can be
best appearance and crispness.
recommend dull bottom surfaces
achieved-by preheating cast-iron
4. Open the oven door to check
for cake pans and pie plates.
cookware.
foo{as
little
as possible to prevent
uneven heating and to save energy.
Shelf
Position
Oven
Temperature
Time,
Minutes
Food
Container Comments
Bread
Biscuits (
X
in.
thich)
Shiny Coohie
Sheet
B, C
B, A
B
B
A. B
B
B
A, B
A, B
B, A
400°-4750
15-20
20-30
~p+()
45-55
~o_~()
45-60
45-60
‘45-60
10-25
~()-q()
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Coffee
cake
Shiny
Metal Pan with
satin-
i’inish
bottom
Cast Iron or Glas\ Pan
Shiny Metal Pan with
satin-finish bottom
Shiny
Metal
Muffin Pan\
3500
-
4000
Corn bread or muffins
Gingerbread
4000
-
4500
350°
Preheat cast-iron pan for crisp crust.
Muffins 4000
-
4250
Decrease about 5 minutes for muffin
mix, or bake at 450°F. for
25
minutes,
then at
350”F.
for 10 to 15 minutes.
Popovers
Quich
loaf
breud
Yeast
bread
(2
loave~)
Deep
Gla\\
or
Cast-Iron Cup\
Metal or
Gltiss
Loaf Pans
Metal or
Glass Loat Pans
375°
3500
-
375”
375°-4?50
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin
rolls,
Shelf B may be used.
Pluin
rolls
Sweet rolls
Shiny Oblong or Muffin pans
Shiny
C)blong
or
Muffin
Pans
375°-4250
.3500
-
3750
Cakes
(without
shortening)
Angej
food
Jelly roll
Sponge
Cakes
Bundt
ctikes
Cupcakes
Fruit cakes
A] LI[llln
LlfIl
Tube Pan
Metal
Jell} Roll Pan
Metal
or Ceramic Pan
A
B
A
325°-.3750
375°-4000
~~50_~500
30-55
1
()-15
45-60
45-65
~()_~5
2-4
hrs.
~()_35
25-30
40-60
25-35
1
()-2()
6-12
7-f
2
Two-piece pan is convenient.
Line pan with waxed paper.
Metal or Ceramic Pan
Shiny Metal Muffin pans
Metal
or
Glass
Loaf or Tube Pan
A. B
B
A. B
B
B
B
7?
50-3500
.
-.
350°-3750
?7
jn-~()()o
-.
Paper liners produce moister crusts.
Use
300°F.
and Shelf B for small or
individual cakes.
Layer
Shiny Metal Pan with
wtin-finish bottom
Shin~
Metal Pan
with
satin-finish bottom
Metal or Glass Loaf Pan\
3500
-
3750
Layer. chocolate
350°-3750
3500
Loaf
Bar cookies from mix use same time.
Use Shelf C and increase temp.
25°F.
to
500F.
for more browning.
Cookies
Brownies
Drop
Mettil
or
Glass
Pan\
Cookie Sheet
B. C
B, C
B, C
B, C
~~so-~soo
3500
-
4000
Refrigerator
Rolled or
sliced
Coohie
Sheet
Coohie Sheet
400°-425’
.375°-4000
Fruits,
Other Desserts
Baked
app]e~
CLIStal-Li
A, B, C
B
B
3500
-
4000
3000-
3
500
30-60
30-60”
50-90
Reduce temp. to
300”F.
for large
custard.
Cook bread or rice pudding with
custard base 80 to
90
minutes.
Puddings. rice
and custard
Pies
Frozen
Meringue
Foil Pan on Cookie Sheet
spread
to
crujt edges
A
B. A
A. B
B
B
A.
B, C
A, B, C
B
400°-425’
~75C-350C
.
-.
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Large pies use
400”F.
and more time.
To quickly brown meringue, use
400°F.
for
8
to 10 minutes.
Custard fillings require lower
temperature, longer time.
Gla\\
or
S:itin-t’inish
Metal Pan
Gluss
or
S~tin-finish
Metal Pan
Gla\\ or
S~itin-fini.\h
Metti]
Pan
4000
-
4250
4000
-
4250
450”
One
crust
Two
crust
Pastry
she~l
Miscellaneous
Baked potatoef
Scalloped
dishei
souffles
325°-4000
j~5°_j750
300°-3500
Increase time for larger amount or
size.
Set on Oven Shelf
Glas\ or Metal Pan
Gltis\
15
.—
—.
—