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1,Preheating isvery important
2. Aluminum pans conductheat
3. Dark or non-shinyfinishesand
%vIleIlbaking foods Such as
quickly.For most conventional
glass cookwaregenerallyabsorb
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baking, light, shiny finishesgive heat which may resultin dry,crisp
s ~:~+>
pastries. Preheat the oven for at best results because they help crusts. Reduce-ovenheat 25°F.if
~~~~&~~~ea~t10minutes.
preheating is not
prevent overbrowning,For best lightercrusts are desired.Rapid
necessary when roasting or-for
browning results, we recommend
browningof somefoods can-be
long-tim~cooking of w~ole meals.
dull bott~m surfacesfor cake pans
achievedby preheatingcast-iron
and pie plates. cookware.
Cook\vare
Time,
Minutes
shelf
Positions
Oven
Temperatures
Comments
Canned,refrigeratedbiscuitstake2to4
minutesless time.
Fooa
Bread
Biscuits
(1/2in. thick)
Coffeecake
Cornbread
or muffins
Gingerbread
Muffins
Popovers
Quickloaf bread
Yeastbread(2 loaves)
Plainrolls
Sweetrolls
ShinyCookieSheet
ShinyMetalPan with
satin-finishbottom
Cast-IronorGlass Pan
ShinyMetal Panwith
satin-finishbottom
ShinyMetalMuffin Pan
DeepGlassor Cast-IronCups
Metal orGlass LoafPan
Metal orGlass Loaf Pan
Shiny Oblongor Muffin Pan
Shiny OblongorMuffin Pan
c
B
B
B
B
B
B
B
B
B
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
15-30
20-40
45-55
20-30
45-60
45:60
30-60
10-25
20-30
Preheatcast-ironpanforcrispcrust.
Decreaseabout5 minutesformuffinmix
or bakeat 450°F.for25 minutes,then at
350°F.for 10to 15minutes.
Darkmetalor glassgivesdeepest
browning.
Cakes
(withoutshortening)
Angel food
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two-piecepan isconvenient.
Line panwithwax paper.
AluminumTube Pan
Metal Jelly Roll Pan
Metal or CeramicPan
A
B
A
A, B
I
B
J
A, B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°
45-65
20-~5
2-4hrs.
20-35
40-60
Metal or Ceramic Pan
Shiny Metal MuffinPan
Metal or GlassLoaf or TubePan
ShinyMetal Pan with
satin-finishbottom
Metal or Glass Loaf Pan
Paperliliersproducemoistercrusts,
Use 300°F.and ShelfB forsmall or
individualcakes.
If bakingfour layers,use ShelvesB
and D.
Loaf
Cookies
Brownies
Drop
I?efrigcrator
Rolled or sliced
Metal orGlass Pan
Cookie Sheet
B, C
B, C
325°-3500
350°-4000
400°-4250
25-35
10-20
6-12
7-12
Bar cookiesfrom mixusesametime.
Use Shelf Cand increasetemperature25°
to 50”F.for morebrowning.
B, C
I
Cookie Sheet
CookieSheet
B, C
375°-4000
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
andcustard
Pies
Frozen
Meringue
One crust
Twocrust
Pastry shell
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in panof hot water)
Glass Custard Cups or Casserole
A, B, C
B
350°-4000
300°-3500
30-60
30-60
50-90
Reducetemperatureto 300”F.for large
custard.
Cook breador rice puddingwithcustard
base 80to 90 minutes.
Large pies use400°F.andincreasedtime.
Toquickly brown meringue,use40t)°F.
for 9 to 11minutes.
Custard fillings require lowertemperature
and longertime,
—
Increase time for largeamount or size.
B
325°
Foil Pan on Cookie Sheet
Spread tocrust edges
B
B
400°-4250
325°-3500
40-70
15-25
40-60
40-60
10-16
400°-4250
400°-4250
450°
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Sa[in-finish Metal Pan
B
B
B
325°-4000 ~
3~5”-375”
60-90
30-60
30-75
Seton Oven Shc]f
~lass or Metal
B, C
B,
c
souffles
I
Glass Pan
B
3J0°-3500
I
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