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Baking Guide
1. Preheating is very important
Preheating is not necessary when
3. Dark or non-shiny finishes and
when using temperatures below
roasting or for long-time cooking
glass cookware generally absorb
225T.
and when baking foods such
of whole meals.
heat, which may result in dry, crisp
as biscuits, cookies,
cak&
and other
2. Aluminum pans conduct heat
crusts. Reduce oven heat
25°F.
if
pastries.
After pushing the BAKE
button and turning the SET knob to
quickly. For most conventional
lighter crusts are desired. Rapid
baking, light, shiny
ftishes
give
browning of some foods can be
the desired temperature, be sure to
best results because they help
achieved by preheating cast-iron
wait for the one-second beep before
putting food into the oven.
prevent overbrowning. For best
cookware.
browning results, we recommend
dull
bott~m surfaces for cake pans
and pie plates.
Shelf
Positions
Oven
Temperatures
Time,
Minutes
Food Cookware
Bread
Biscuits (%-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
Deep Glass or Cast-Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shinv
Oblone or Muffin Pans
B, C
400°-4750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned, refrigerated
biscuik
take 2 to 4
minutes less time.
Coffee cake B, A
350°-4000
Corn bread or muffins
Gingerbread
400”-450°
350°
Preheat cast-iron pan for crisp crust.
B
B
Decrease about 5 minutes for muffin mix,
or bake at
450”F.
for 25 minutes, then at
350”F.
for 10 to 15 minutes.
Dark metal and glass cookware give deepest
browning.
Muffins
Popovers
A, B
B
400”-425°
375”
Quick loaf bread
Yeast bread (2 loaves)
B
A, B
350°-3750
375°-425”
Plain
rolls
Sweet rolls
A, B
B. A
375”-425°
350°-3750
For thin rolls, Shelf B maybe used.
For thin rolls. Shelf B mav be used.
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Aluminum
‘Me
Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-fkrish bottom
Shiny
MetaI
Pan with
satin-tinisb bottom
Metal or Glass Loaf Pans
A
B
A
325°-3750
375°-4000
325°-3500
30-55
1O-L5
45-60
45-65
20-25
24
brs.
20-35
25-30
40-60
Two-piece pan is convenient.
Line pan with wax paper.
325°-3500
350°-375”
275°-3000
A, B
B
A, B
Paper liners produce moister crusts.
Use 300”F. and Shelf B for small or
individual cakes.
If baking four layers, use
Shelves B and D.
Layer
B
350°-3750
Layer,
chocoIate
B
350°-375”
Loaf
B
350°
Cookk
Brownies
Drop
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
325°-3500
350°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25°
to
50°F.
for more
browning.
Refrigerator
Rolled or sliced
B, C
B. C
400°-4250
375°-4000
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
350°-4000
300”-350°
30-60
30-60
50-90
Reduce
temperature
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
B
325°
Foil Pan on
Cnokie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
A
B, C
400°-425”
325°-3500
45-XI
15-25
45-60
40-60
D-16
60-90
30-60
30-75
Large pies use400°F. and increased time.
To quickly brown meringue, use
400”F.
for
9 to 11 minutes.
Custard fillings require
Iowertempcraturc,
longer time.
One crust
Two crust
A, B
B
B
400°-4250
400°-4250
450°
Pastry shell
Miscellaneous
A, B, C
A. B. C
325°-4000
325°-3750
300°-3500
Increase time
forkuge
amount or size
Scallo&d
dishes
Souffles
.,
B
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