1. Aluminum pans conduct heat quickly. For most conventional | oven heat 25° if lighter crusts are desired. Preheat cast iron for |
baking light shiny finishes generally give best results beCaUSethey | baking some foods for rapid browning when food is added, |
prevent overbrowning in the time it takes for heat to cook the | 3. Preheating the oven is not always necessary, especially for |
center areas. Dull | foods which cook longer than 30 or 40 minutes, For food with |
recommended for cake pans and pie plates to be sure those areas | short cooking times, preheating gives best appearance an? |
brown completely. | crispness. |
Z Dark or | 4. Open the oven door to check food as little as possible to pre- |
absorb heat which may result in dry, crisp crusts. Reduce | vent uneven heating and to save energy, |
|
| shelf |
| Owen | ?ime9 | c | o |
Fwd | Container | Position | Temp. | Min. | |||
E3read |
|
|
|
|
|
|
|
ShinyCookie Sheet | B, C |
| 1 | Cannedrefrigeratedbiscuitstake |
| ||
|
| B,A | ‘ |
|
|
| |
Coffeecake | Shiny Metal Panwith | 2 |
|
| |||
| B |
|
|
|
| ||
Corn breador muffins | Cast Iron or Glass |
| 2 | Preheatpan for crisp crust. |
| ||
Gingerbread | Shiny Metal Panwith | B |
| 350° | 4 |
|
|
Muffins |
|
|
|
| Decreaseabout 5 min. for muffin mix. | ||
Shiny Metal Muffin Pans | A, B |
| 2 | ||||
Popovers | DeepGlassor Cast Iron Cups | B |
| 375° | 4 | Or bakeat 450° for 25 min., then at |
|
|
|
|
|
|
| 350°for |
|
_-
Quick Loaf Bread Yeastbread (2 loaves)
Plain rolls
Sweetrolls
Cakes
(without shortening) Angel food
Jelly roll Sponge
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer,Chocolate
Loaf
a3ddes Brownies Drop
Refrigerator . Rolledor sliced
Fruits,
Other I!MswWS
Bakedapples
Custard
Puddings,Riceand Custard
Metalor GlassLoaf Pans | B | 4 | Dark metal or glassgive deepest | |
Metalor GlassLoaf Pans | A, B | 4 | ||
|
|
|
| browning. |
Shiny Oblong or Muffin Pans | A, B | 1 | Forthin rolls, Shelf B may be used. | |
Shiny Oblong or Muffin Pans | B, A | 2 | Forthin rolls, Shelf B may be used. | |
Aluminum Tube Pan | A | Two piece pan is convenient. | ||
MetalJelly Roll Pan | B | Line pan with waxedpaper. | ||
Metalor Ceramic Pan | A |
| ||
Metalor Ceramic Pan | A, B |
| ||
Shiny Metal Muffin Pans | B | Paperliners produce more moist | ||
| A, B |
|
| crusts. |
Metalor GlassLoafor | Use300°and Shelf B for small or | |||
Tube Pan |
|
|
| individual cakes. |
Shiny Metal Panwith | B |
| ||
B |
| |||
Shiny Metal Panwith |
| |||
B |
|
|
| |
Metalor GlassLoaf Pans | 350° |
| ||
Metalor GlassPans | B, C | Bar cookiesfrom mix usesametime. | ||
CookieSheet | B, C | Use Shelf C and increase temp. 25- | ||
CookieSheet | B, C | 50° for more browning. | ||
| ||||
CookieSheet | B, C |
| ||
|
|
|
| |
Glassor Metal | A, B, C |
| ||
GlassCustard Cupsor | B | Reducetemp. to 300°for large cus- | ||
Casserole(setin pan of |
|
|
| tard. Cook bread or rice pudding |
notwater) |
|
|
| with custard base80to 90 minutes. |
GlassCustard Cupsor | B | 325° |
| |
Casserole |
|
|
|
|
—
Pies |
|
|
|
|
|
Frozen | ‘oil Panon Cookie Sheet | A | Large pies use 400°and increase | ||
| Spreadto crust edges | B, A |
|
| time, |
Meringue | To quickly brown meringue use | ||||
|
| A, B | 400°for | ||
One crust | 31assor | Custardfillings require lower temp., | |||
Two crust | Slassor | B | longer time. | ||
PastryShell | 21assor | B | 450° |
| |
M&3edkwveous |
|
|
|
|
|
Bakedpotatoes | jet on Oven Shelf | A, B, C | Increasetime for largeamount or | ||
Scallopeddishes | Nassor Metal | A, B, C | size. | ||
Souffles | Yass | El |
|
A%wa-
—
28