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Cookies
• Shiny, flat cookie sheets should be
used. Avoid cookie pans with high
sides—this will cause uneven
browning on the top.
• Cookie sheet should not touch the
sides of the oven or door.
Cakes
• Determine pan size from recipe
directions. Shiny pans work best
for cakes.
• Cake baked in too large a pan will
be thin and dry. Too small a pan
results in undercooked or unevenly
cooked cake and batter may spill.
Pies
• Pies should be baked in dark or
dull pans to increase browning.
• Frozen pies should be heated on
an aluminum cookie sheet.
Preheating
In most cases, you should preheat the oven before baking. For delicate bak-
ing (such as puff pastries or souffles), preheat approximately 15–20 min-
utes before placing food inside oven or wait 10 minutes after oven signal
beeps before placing food in oven. The extra time creates a more stable
oven temperature.
Bakeware Guidelines
Dark or dull Absorb more heat and
pans result in darker brown-
ing. Recommended
for pies and breads.
Shiny pans Recommended for
(no sides) cookies.
Shiny pans Recommended for
(sides) cakes.
Glass Pans Lower recommended
oven temperature by
25° F.
Baking Time Guidelines
Cake Pan Cups of Oven
Type Pan Size Batter Temp. Minutes
Oval 7
3
⁄4" x 5
3
⁄4"2
1
⁄2 350° F 25 to 30
13" x 9
3
⁄4" 8 350° F 25 to 30
Round, 6" 2 350° F 25 to 30
2" layer
8" 3 350° F 30 to 35
14" 10 350° F 50 to 55
Round, 8" 5 325° F 60 to 65
3" layer
12" 11 325° F 75 to 80
Half Round, 18" 9 325° F 60 to 65
2" layer
Half Round, 18" 12 325° F 60 to 65
3" layer
Square 6" 2 350° F 25 to 30
10" 6 350° F 35 to 40
16" 15
1
⁄2 350° F 45 to 50