Filter
Top Products
Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes,
which cook longer than 30 to 40
quickly. For most conventional glass and Pyroceram@cookware minutes. For food with short
baking, light, shiny finishes generally
generally absorb heat, which may cooking times, preheating gives
give best results. They prevent result in dry, crisp crusts. Reduce best appearance and crispness.
overbrowning in the time it takes oven heat 25”F.if lighter crusts are
4. Open the oven door to check
for heat to cook the center areas. desired. Preheat cast iron for baking
food as little as possible to prevent
Dull (satin-finish) bottom surfaces some foods for rapid browning
uneven heating and to save energy.
of pans are recommended for cake
when food is added.
pans and pie plates to be sure those
3. Preheating the oven is not always
areas brown completely.
necessary, especially for foods
Container
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-tinish 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
Shiny Oblong or Muffin Pwss
Shelf
Position
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
‘IIme,
Minutes
Oven
Temwrature
Comments
Bread
Biscuits (%-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
SvonEe
Canned, refrigerated biscuits take
2 to 4 minutes less time.
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-375”
325°-.375”
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
~()-30
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”F. for 10to 15minutes.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic I%n
30-55
10-15
45-60
Two-piece pw is convenient.
Line pan with waxccl paper.
Cakes
Bundt cukes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Metal or Ccr~mic P~n
Shiny Metal Muftin Pans
Metal or Glass LoiIf or
Tube Pan
Shiny Metal Pan with
satin-tlnish bottom
Shiny Metal P~n with
sutin-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°
325°-3500
350°-4000
400°-4250
375°-400°
45-65
20-25
2-4 hrs.
-70-35
25-30
40-60
PJpcr Iincrs produce more moist
crusts.
Usc 300°F. and Shelf B kw small or
individual cakes.
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Pies
Frozen
Meringue
One crust
Two crust
Pastrv shell
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C und incrctise temp.
25°F. to 50°F. for more browning.
Metal or Glass P~ns
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B. C
B. C
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
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.
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Large pies use 400”F. and increase
time.
To quickly brown meringue, use
400°F. for 8 to 10minutes.
Custard fillings require lower
temperature, longer time.
A
B, A
A, B
B
B
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
60-90
30-60
30-75
Increase time for large amount
or size.
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
Set on Oven Shelf
Glass or Metal Pan
Glass
33