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1.Preheatingisvery important
2. Aluminumpans conductheat 3. Dark or non-shinyfinishes,also
whenusingtemperaturesbelow
quickly.For mostconventional
glassand Pyrocerarn@cookware,
225”F.and-wheIibaking foods
baking, light, shinyfinishesgive
generallyabsorb heatwhich may
such as biseuits9aookies9cakes
best resultsbecausetheyhelp
resultin dry, crispcrusts. Reduce
and other pastries. Preheatthe
preventoverbrowning.We
ovenheat 25°F.if lightercrusts are
~,
~,
overtfor at least 15minutes.
recommenddullbottomsurfaces
desired. Rapidbrowningof some
E
~=r
Preheatingis notnecessary when
for cake pansand pie plates.
p.
roastingor forlong-timecooking
ofwhole meals.
foodscan b=achievedby preheating
cast ironcookware.
Comments
Canned, refrigeratedbiscuitstake2 to4
minuteslesstime.
Preheatcast ironpanforcrispcrust.
Decreaseabout5 minutesfor muffinmix.
Shelf
Wsitions
Oven
Temperatures
400°-4750
350°-4000
400°-4500
350°
400”-425°
375°
350°-3750
375°-4250
375°-425”
350°-3750
325°-3750
375°-4000
3~5°-3500
~me,
MinutesCookwareFood
Bread
Biscuits(%-in. thick)
Coffeecake
Cornbreador muffins
Gingerbread
Muffins
Popovers
Quickloafbread
Yeastbread(2loaves)
Plain rolls
Sweetrolls
ShinyCookieSheet B,C
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
ShinyMetalPanwith
satin-finishbottom
Cast Ironor GlassPan
ShinyMetal Panwith
satin-finishbottom
ShinyMetalMuffin Pans
DeepGlassor Cast IronCups
B,A
B
B
A, B
B Or bakeat450”F.for 25minutes,thenat
350”F.for 10to 15minutes,
Darkmetalor glassgivesdeepest
browning.
Metalor GlassLoafPans
Metalor GlassLoaf Pans
B
A. B
Forthin rolls,Shelf Bmaybe used.
Forthin rolls, ShelfB maybeused.
ShinyOblongor MuffinPans
ShinyOblongor MuffinPans
A, B
B.A
Cakes
[withoutShofiening)
4nge1food
fellyroll
sponge
Zakes
lundtcakes
;upcakes
‘ruitcakes
Twopiece panisconvenient.
Linepanwith waxedpaper.
41uminum~be Pan
WetalJellyRollPan
Metalor Ceramic Pan
30-55
10-15
45-60
A
B
A
—
325°-3500
350”-375°
275°-3000
350°-3750
350°-3750
350°
325°-3500
350”-400°
400°-4250
375°-4000
350°-4000
300°-3500
325°
45-65
20-25
2-4 hrs.
20-35
~5-30
40-60
25-35
10-20
6-12
7-12
tietal or CeramicPan
;hinyMetalMuffin Pans
detal or GlassLoaf or
A, B
B
A, B
Paperlinersproducemoremoistcrusts.
Use300°F.and ShelfBforsmall or
individualcakes.
Ifbakingfour layersuse
shelvesB andD.
Layer
/ TubePan
;hinyMetal Panwith
atin-finishbottom
hinyMetalPan with
atin-finishbottom
4etalor GlassLoaf Pans
B
I
Layer,chocolate B
r
Loaf
Cookies
Brownies
Drop
B
fetillor Glass Pans
‘ookieSheet
B,C
B.C
Barcookiesfrom mix usesametime.
Use ShelfC and increasetemperature
25to 50*F.for morebrowning.
ookieSheet
ookieSheet
B,C
B.
c
A, B,C
B
30-60
30-60
50-90
Bfikcci~pp{CS
Custard
Glass Custar[iCups or
Casserole (set in panof hotwater)
Puddings, rice Glass Custard Cupsor
:indcustord Cusserole
E’ies
l~rozcn Foil Panon Cookie Sheer
N4erin/]uc
Spread tocrust edges
lass or MetalPans
Reducetemperature to300°F.for large
custard.
Cook breador rice puddingwith cusmrd
B
base 80to90 minutes.
Large piesuse 400”F.and increasetime.
Toquickly brownmeringueuse 400”F.for
9 to 11minutes.
Custard fillings requirelowertemperature,
longertime.
A
B, C
I
400°-4250
325”-350°
400°-4250
400°-4250
450°
45-70
15-25
45-60
40-60
13-16
A, B
B
B
—
1
! one crust
Ghissor Satin-finish N4cQIPan
I
‘~w’ocrust Gl;lssor Satin-finish Metal Pan
R]stryshell Giass or Satin-finish NletalParr
—.—.—-—..——
1=,1!2,,,,),15 I
I
Bakedpotatoes
Scollopcddishes
souffles
.—.—
Set on OvenShelf A. B. C
325°-4000
Gi:lssor fvictall>an A, B, c
325°-375”
Glass Pan
IB
300°-3500
——.
60-90
30-60
30-75
Increase time for largeamount or size.
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