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Baking Guide
1. Aluminum pans conduct heat
heat, which may result in dry, crisp
preheating gives best appearance
quickly. For most conventional
crusts, Reduce oven heat
25°F.
if
and crispness. Although preheating
baking, light, shiny finishes
lighter crusts are desired. Rapid
is not
necessmy
with meats, it is
generally
give
best results because
browning of some foods can be
preferred for baked goods.
~hey
help
~revent
overbrowning.
achieved-by preheating cast-iron
For best results, we recommend
4. Open the oven door to check
cookware.
dull bottom surfaces for cake pans
food as little as possible to prevent
3. Preheating the oven is not always
and pie plates.
uneven heating and to save energy.
necessary,
es~ecially
for foods that
2. Dark or non-shiny finishes and
cook longer
~han
30” to 40 minutes.
glass cookware generally absorb
For foods with short cooking times,
Shelf
Positiom
B, C
B
B
B
B
B
B
B
B
B
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4
hrs.
20-35
40-60
Oven
Temperature
400°-4750
Food
Bread
Biscuits (1/2 in. thick)
Cookware
Comments
Shiny Cookie Sheet
Canned, refrigerated biscuits take 2 to
4 minutes less time.
350°-4000
Coffee cake Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
400°-4500
350°
Preheat cast-iron pan for crisp crust.
Corn bread or muffins
Gingerbread
400°-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.
Muffins
Deep Glass or Cast-iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
375°
350°-3750
375°-4250
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt
cakes
Cupcakes
Fruitcakes
Dark metal or glass give deepest
browning.
375°-4250
350°-3750
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
B
A, B
ABB
B
B
325°-3750
375°-4000
325°-3500
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
325°-3500
350°-3750
275°-3000
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.
350°-3750
Layer
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
350°
Metal or Glass Pans
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25”F.
to 50”F. for more browning.
Cookie Sheet
Cookie Sheet
400°-4250
375°-4000
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
B, C
B
B
350°-400”
300°-3500
Reduce temperature to 300”F. for
large custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, rice
and custard
325°
Pies
Frozen
Meringue
400°-4250
325°-3500
For 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.
Foil Pan on Cookie Sheet
Spread to crust edges
A
B, C
B
B
B
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
400°-4250
400°-4250
450°
One crust
Two crust
Pastry shell
Miscellaneous
Baked
potatoes
Scalloped dishes
Souffles
325°-4000
325°-3750
300°-3500
Increase time for larger amount
or size.
Set on Oven shelf
Glass or Metal Pan
Glass Pan
B, C
B, C
B
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