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Baking Guide
1. Aluminum palls conduct heat
quickly. For most conventional
baking, light, shiny finishes
generally give best results because
they help prevent overbrowning.
For best results, we recommend
dull bottom surfaces for cake pans
and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts, Reduce oven heat 25°E if
lighter crusts are desired. Rapid
browning of some foods can be
achieved-by preheating cast-iron
cookware.
3. Preheating the oven is not always
necessary, esoeciallv for foods that
cook longer than 30" to 40 minutes.
For foods with short cooking times,
preheating gives best appearance
and crispness. Although preheating
is not necessary with meats, it is
preferred for baked goods.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits (1/2 in. thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
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
Layer
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffies
Shelf
Cookware Position
Shiny Cookie Sheet B, C
Shiny Metal Pan with B
satin-finish bottom
Cast-iron or Glass Pan B
Shiny Metal Pan with B
satin-finish bottom
Shiny Metal Muffin Pans B
Deep Glass or Cast-iron Cups B
Metal or Glass Loaf Pans B
Metal or Glass Loaf Pans B
Shiny Oblong or Muffin Pans B
Shiny Oblong or Muffin Pans B
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
B
Metal or Ceramic Pan A B
Shiny Metal Muffin Pans B
Metal or Glass Loaf or Tube Pan A, B
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans B C
Cookie Sheet B C
Cookie Sheet B C
Cookie Sheet B C
Glass or Metal Pans B, C
Glass Custard Cups or Casserole B
(set in pan of hot water)
Glass Custard Cups or Casserole B
Foil Pan on Cookie Sheet A
Spread to crust edges B C
Glass or Satin-finish Metal Pan B
Glass or Satin-finish Metal Pan B
Glass or Satin-finish Metal Pan B
Set on Oven shelf
Glass or Metal Pan
Glass Pan
Oven
Temperature
400°-4750
350°-4000
400°-4500
350 °
400°-4250
375 °
350%3750
375%4250
375°-4250
350°-3750
325%3750
375%4000
325%3500
325%3500
350%3750
275%3000
350%3750
350°
325%3500
350°-4000
400%4250
375%4000
350o_400 ''
300%3500
325 '>
400%4250
325°-3500
400°-4250
400°-4250
450 °
325%4000
325°-3750
300%3500
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
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Preheat cast-iron pan for crisp crust.
Decrease about 5 minutes for muffin
mix, or bake at 450"F. for 25 minutes,
then at 350°E for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
Two-piece pan is convenient.
Line pan with waxed paper.
Paper liners produce moister clnasts.
Use 300"F. and ShelfB for small or
individual cakes.
If baking four layers, use
Shelves B and D.
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25°F. to 50"F. for more browning.
Reduce temperature to 300"F. for
large custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
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.
Increase time for larger amount
or size.
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