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1. Aluminum pans conduct heat quickly, For most conventional
25° if lighter crusts are desired. Preheat cast iron for baking some
baking li.gh[shiny finishes generally give best results because they
foods for rapi(i browning when food is added.
help prevent overbrowning in the time it takes for heat to cook the
3. Prctwating the oven is not always necessary, especially for foods
center areas. Dull (satin-finish) bottom surfaces of pans are recom-
which
cooklonger than 30 or 40 minutes. For food with short
mended for cake pans and pie plates to be sure those areas brown
cooking times, preheating gives best appearance and crispness.
completely.
4, Open the oven door to check food as little as possible to prevent
2. Dark or non-shiny finishes, also glass and pyroceram, generally
uneven heating and to save energy.
absorb heat which may result in dry, crisp crusts. Reduce oven heat
Shelf
Position
Oven
Temp.
Time,
Min.
Food
Bread
Biscuits(~z-in.thick)
Container Comments
ShinyCookieSheet B,C
B,A
B
B
A, II
R
B
A, B
A, B
B,A
400”-475”
350”-400”
400”-450”
350”
400°-4250
375”
350”-375”
375°-425”
375°-4250
350”-375”
]5-~f)
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned refrigeratedbiscuitstake
2-4min. less,time,
Coffeecake
Shiny Metal Pan with
Satin-finishbottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finishbottom
Shiny Metal Muffin Pans
DeepGlassor Cast Iron Cups
Corn bread or muffins
Gingerbread
Preheat cast iron pan forcrisp crust.
Muffins
Popo\’ers
Dccreascabout 5 min. for muffin mix,
Or bake at 450° for 25min., then at
350°for 1O-I5min.
Quick LoafBread
Yeastbread(2 loaves)
Metalor Glass Loaf Pans
Metalor Glass Loaf Pans
Dark metal or glassgivedeepest
browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf Bmaybe used.
Plain rolls
Sweetrolls
ShinyOblong or Muffin Pans
ShinyOblong or Muffin Pans
Cakes
(without shortening)
Angelfood
Jelly roll
Sponge
AluminumTube Pan
MetalJelly Roll Pan
Metal or Ceramic Pan
325°-3750
375”-400”
325”-350”
30-55
IO-15
45-60
Two piecepan isconvenient.
Linepan with waxedpaper.
A
B
A
Cakes
Bundtcakes
Cupcakes
Metalor Ceramic Pan
Shiny Metal Muffin Pans
325°-3500
350”-375”
‘2750-3000
350°-3750
350”-375”
350”
45-65
20-25
2-4
hl”S
20-35
25-30
40-60
A, B
B
A, B
B
B
R
[Jape,. \illcrsprodllc~moremoist
crusts,
Usc300°and Shelf Bfor small or indi-
vidualcakes,
Fruit cakes
Metal or Glass Loafor
TubePan
Shiny Metal Pan with
Satin-finish bottom
Shiny Metal Pan with
Satin-finishbottom
Metal or Glass Loaf Pans
Layer
La}’cr,Chocolate
Loaf
C:ookies
Bmwnics
Drop
Metalor Olass Pans
CookieSlvxt
B,
c’
B,c
B,c
B,C
A, B, C
B
B
325”-350°
350”400”
400°-4250
375”-400”
25-35
10.’20
6-12
7-12
Barcookiesfrom mix uscsametime.
UscShc]fC and incrcasctemp. 25-50°
for more browning.
Refrigerator
Rolledor sliced
CookieSheet
CookieSheet
Fruits,
Other Desserts
Bakedapples
Custard
Glassor Metal
GlassCustard Cups or
Casserole(set in pan of
hot water)
GlassCustard Cups or
Casserole
350”-400”
300”.350”
325°
30-60
30-60
50-90
Rcducctcmp. to 3000for
large cus-
tard. Cook bread or ricepudding
withcustard base 80to 90minutes.
Puddings, Riceand
Cu>tard
Pies
Frozen
Foil Pan on Cookie Sheet
400°-425”
325°-350’
400°-425’
4000-4250”
450”
45-70
15-25
45-60
40-60
12-15
60”90
30-60”
30-75
Large piesusc400°and increase
time,
To c]uickiybrown meringueusc4000
for 8-10min.
Custard fillingsrequire lowertcmp,,
longertime.
Meringue Spread to crust edges
Onecrust
Two
crust
Pastry Shell
Glassm Satin-finish Metal
Glassor Satin-finish Mcta]
(llass or Satin-finish ,Mc&l
tW?iscelianeous
f3akcdpotatoes
Scallopeddishes
Souffles
Set on OvenShelf
(;i~SS or Mctat
Glass
A. B,C
A, 11,C
f]
325°-4000”
325°-3750
300”-350”
Incrctiwtime for liirgC amount or
size.
20