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‘~~:~[~:~I*IJreheating is very important
2. Aluminum pansconduc~heat
,..
3. Dark or non-shinyfinishesand
--fy‘<j::;>’
when halii~lgfoods Sucilas
quickly.For mostconventional glasscookware generallyabsorb
,r=%%biscuits~cookies, cakes and other
baking, light,shiny finishesgive heat whichmay resultin dry,crisp
- ~{~$$pastries. Preheat the ovan for at
best results becausethey help crusts.Reduce oven heat25”F.if
-=- least 10minutes. Preheatingis not
prevent overbrowning.For best lightercrusts aredesi~ed.Rapid
....
.._-.,
..-.!.,
-.
necessary when roastingor for
browning resuits,we recommend browningof’some foodscan be
long-timecooking of whole meals.
dull bottom surfacesfor cake pans
achievedby preheatingcast iron
andpieplates. cookware,
——
Time,
MinutesFood
Bread
Biscuits(1/2in. thick)
Coffeecake
Cornbreador muffins
Gingerbread
Muffins
Popovers
Quickloafbread
Yeastbrefld(2loaves)
Plain rolls
Sweetrolls
shelf
Positions
Oven
T’cmDeratures Comments
Canned,refrigeratedbiscuitstake2to4
minuteslesstime.
ShinyCookieSheet
c
B
B
B
B
B
B
B
B
B
400°-4750 15-20
15-30
20-40
45-55
20-30
45-60
45-60
30-60
10-25
20-30
350°-4000
ShinyMetalPanwith
satin-finishbottom
Cast IronorGlass Pan
ShinyMetalPan wi”fi
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassor Cast IronCups
400”-450°
350°
Preheatcast ironpanforcrispcrust.
Decreaseabout5 minutesformuffinmix
orbakeat450”F.for25minutes,thenat
350”F.for 10to 15minutes.
Darkmetalor glassgivesdeepest
browning.
400°-4250
375°
Metalor GlassLoaf Pans
Metal or GlassLoaf Pans
ShinyOblongor MuffinPans
350°-3750
375°-4250
375°-4250
350°-3750
ShinyOblon~orMuffinPans
Cakes
(withoutshor-tcning)
Angelf~od
Jelly roll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two-piecepanis convenient.
Linepan withwax paper.
AluminumTubePan
MetalJelly Roll Pan
Metalor Ceramic Pan
A
B
A
A, B
B
A, B
B
B
325°-3500
350°-3750
275°-3000
45-65
20-25
Z-4hrs.
20-35
40-60
MetalorCeramic Pan
ShinyMetalMuffin Pans
MetalorGlassLoaf or TubePan
Paperlinersproducemoistercrusts.
Use 300”F.and ShelfB for smallor
individualcakes.
If bakingfourlayers,use ShelvesB
andD.
350°-375’
ShinyMetalPan with
~ satin-iir~ishbottom
350”
Loaf Metal or Glass Loaf Pans
Cool{ies
Brownies
Drop
B, C
B,C
B, C
B, C
325°-3500
350°-4000
25-35
10-20
6-12
7-12
Barcookiesfrom mixusesametime,
UseShelf C and increasetemperature25°
to 50°F.formore browning.
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
400°-4250
375°-4000
Glass or Metal Pans
CililSSCustard Cups or Casserole
(sc[in panof hot water)
Glass Custard Cups or Casserole
FoiIPanon Cookie Sheet
Sprctidto crust cd~es
Glass or Satin-finish Metal
Glass (JrSatin-finish
Metill
Glass
or Siltin-finishMetal Pan
—.
Sc[onovenShelf
Gl:lss or h~~tiil
GlilSS P;lll
———
A, B, C
B
B
350°-4000
3000-3500”
30-60
30-60
50-90
40-70
15-25
40-60
40-60
10-16
Reducetemperatureto 300”F.for large
custard.
Cookbreador rice puddingwith custard
base 80to 90 minutes.
325°
Puddings. rice
and custard
E’ii!s
I:roz,l”11
Meringue
B
B
B
B
B
400°-4250
q~50-3500
Largepies use 400”F.andincreased time.
Toquicklybrown meringue, use400°F.
for9 to 11minutes.
Custard fillings require lower temperature
andlonger time.
400°-4250
400°-4250
450°
60-90
30-60
30-75
Increasetime for largeamount or size.
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