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ilaking Guide
1. Preheating is very important when using tem-
peratures below 225°F. and when baking foods
such as biscuits, cookies, cakes and other pas-
tries. Preheat the oven for at [east t0 minutes
Preheating is not necessary when roasting or for long-
time cooking of whole meals,,
2, Aluminum pans conduct heat quickly, For most con-
ventional baking, light, shiny finishes give best results
because they help prevent overbrowning For best
browning results, we recommend cake pans and pie
plates with dull bottom surfaces
3, Dark or non-shiny finishes and glass cookware
generally absorb heat, which may result in dry, crisp
crusts Reduce oven heat 25°R if lighter crusts are
desired., Rapid browning of some foods can be
achieved by preheating cast iron cookware,
Food
Bread
Biscuils (t/2 in thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Shelf
Cookware Positions Comments
C
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bolom
Cast Iron or Glass Pan
Shiny Metal Pan with
satin-finish 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
Oven
Temperatures ....
400°.475 °
350_.400 °
400°-450 o
350*
400o-425 o
375°
3500.375 o
3755.425 °
375=.425 _
mlme_
, M!nutes
15-20
15-30
20-40
45-55
20-30
45-60
45-60
30-60
10-26
Canned, refrigerated biscuts take
2 to 4 minutes less lme
Preheat cast iron pan for crisp crust
Decrease about 5 minutes for muffin
mix or bake at 450°F for 25 minutes.
lhen at 350°P for 10 to 15minutes
Dark metal or glass gives deepest
browning
Sweet roils
Cakes
(without shodening)
Angel toed
Jelly rol
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Loai
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Pies
Frozen
Meringue
, Shiny Oblong or Muffin Pans . ,
Aluminum Tube Pan
Metal Jelly Rot Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metat or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Fot Pan on Cookie Sheet
Spread to crust edges
A,B
B
A,B
B,C
B,C
B,C
B,C
A.B,C
B
B
B
350°.375 °
325°-3752
375°-400 o
325°-350 o
325°.350 °
350°.375 o
275_-300 °
350°-375 °
350 °
325o_350 o
350°-400 °
400_-425 o
375_-400 _
350°-400 _
300o-350 °
325°
400_-425 =
325°-350 °
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
40-70
15-25
Two-piece pan is convenient
Line pan wilh wax paper
Paper liners produce moister crusts
Use 300°F and Shelf B for small or
individual cakes
[fbaking four layers, use Shelves
B and D
Bar cookies from mix use same time
Use Shelf C and increase tempera-
ture 25 to 50°F for more browning
Reduce temperature to 300"F for
large custard
Cook bread or rice pudding with
custard base 80 to gOminutes,
Large pies use 400°F end mere time
To quickly brown meringue, use
400°F for 9 to 11minutes
Custard fillings require !ower tem-
perature and longer time
One crust Glass or Satin-finish Metal B 400°-425 ° 40-60
Two crust Glass or Satn-finish Metal B 400_-425 ° 40-60
Pastry shell Glass or Satin-finish Metat Pan B 450 o 10-16
IVliscellaneous
Baked potatoes Set on Oven Shet B, C 325°-400 ° 60-90 Increase time for large amount or
Scaloped dishes Glass or Metal B, C 325_-375 ° 30-60 size
Souffles Glass Pan B 300°-350 _ 30-75
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