Filter
Top Products
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 tie 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 bv preheating cast-iron
4. Open the oven door to check
for cake pans and pie plates.
-.
cookware.
food as little as possible to prevent
uneven heating and to save energy.
SheIf
Position
Oven
Temperature
Time,
Minutes
Food
Cookware
Comments
Bread
Biscuits (X in. thick)
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
B, C
B, A
B
B
A, B
B
ABB
A, B
B, A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
I0-25
20-30
Canned. refrigerated biscuits take 2 to
4 minutes less time.
Coffee cake
Corn bread or muffins
Gingerbread
Preheat cast-iron pan for crisp crust.
Muffins
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
Quick loaf bread
Yeast bread (2 loaves)
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Dark metal or glass gives deepest
browning.
For thin rolls. Shelf B maybe used.
For thin rolls, Shelf B may be used.
Plain rolls
Sweet roils
Cakes
(without shortening)
Angel food
Jelly roil
Sponge
325°-3750
375°-4000
325°-3500
30-55
1O-I5
45-60
Two-piece pan is convenient.
Line pan with waxed paper.
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
~o-~5
2-4 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300°F. and Shell B for small or
individual cakes.
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-]~
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25°F.
to 50”F. for more browning.
Refrigerator
Rolled o: sliced
Fruits,
Other Desserts
Baked apples
Custard
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
350°-4000
300°-3500
325°
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 crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
400°-4250
3~50-350°
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
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 and longer time.
A
B, A
A, B
B
B
One crust
Two crusts
Pastry shell
Miscellaneous
Increase time for larger amount or
size.
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal Pan
Glass
15
\