Baking Guide, Open the oven door to check

Baking Guide

1.Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results. They prevent

2.Dark or non-shiny finishes, glass and Pyroceram@cookware generally absorb heat, which may result in dry, crisp crusts. Reduce

which cook longer than 30 to 40 minutes. For food with short

cooking times, preheating gives best appearance and crispness.

overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those

areas brown completely.

Container

Bread

oven heat 25”F. if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

3.Preheating the oven is not always necessary, especially for foods

ShelfOven

Position Temwrature

4.Open the oven door to check

food as little as possible to prevent uneven heating and to save energy.

‘IIme,

Minutes Comments

Biscuits (%-in. thick)

Coffee cake

Corn bread or muffins Gingerbread

Muffins

Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening) Angel food

Jelly roll SvonEe

Cakes

Bundt cukes

Cupcakes

Fruitcakes

Layer

Layer, chocolate

Loaf

Brownies

Drop

Refrigerator

Rolled or sliced

Fruits,

Other Desserts

Baked apples

Custard

Puddings, Rice and Custard

Pies

Frozen

Meringue

One crust

Two crust

Pastrv shell

Miscellaneous

Baked potatoes

Scalloped dishes

Souffles

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom Cast Iron or Glass Shiny Metal Pan with satin-tinish 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 Shiny Oblong or Muffin Pwss

Aluminum Tube Pan

Metal Jelly Roll Pan

Metal or Ceramic I%n

Metal or Ccr~mic P~n Shiny Metal Muftin Pans

Metal or Glass LoiIf or Tube Pan

Shiny Metal Pan with satin-tlnish bottom Shiny Metal P~n with sutin-finish” bottom Metal or Glass Loaf Pans

Metal or Glass P~ns

Cookie Sheet

Glass or Metal Pan

Glass Custard Cups or Casserole (set in pan of hot water)

Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal Glass or Satin-finish Metal Glass or Satin-finish Metal

Set on Oven Shelf

Glass or Metal Pan

Glass

B, C

B, A

A, B

B, A

A, B

B, C

B.C B. C

A, B, C

B, A

A, B

A, B, C A, B, C B

400°-4750

350°-4000

400°-4500 350°

400°-4250 375°

350°-3750 375°-4250

375°-4250 350°-375”

325°-.375” 375°-4000 325°-3500

325°-3500 350°-3750

275°-3000

350°-3750

350°

325°-3500 350°-4000 400°-4250 375°-400°

350°-4000 300°-3500

325°

400°-4250

325°-3500

400°-4250 400°-4250 450°

325°-4000 325°-3750 300°-3500

15-20 Canned, refrigerated biscuits take

2 to 4 minutes less time.

20-30

20-40 Preheat cast iron pan for crisp crust. 45-55

20-30 Decrease about 5 minutes for muffin

45-60 mix, or bake at 450”F. for 25 minutes, then at 350”F. for 10 to 15 minutes.

45-60
45-60	Dark metal or glass give deepest
	browning.
10-25	For thin	rolls,	Shelf	B may be used.
~()-30	For thin	rolls,	Shelf	B may be used.

30-55 Two-piece pw is convenient.

10-15 Line pan with waxccl paper.

45-60

45-65

20-25 PJpcr Iincrs produce more moist crusts.

2-4 hrs. Usc 300°F. and Shelf B kw small or

individual cakes.

-70-35

25-30

40-60

25-35 Bar cookies from mix use same time.

10-20 Use Shelf C und incrctise temp.

6-12 25°F. to 50°F. for more browning.

7-12

30-60

30-60 Reduce temp. to 300”F. for large custard. Cook bread or rice pudding

50-90 with custard base 80 to 90 minutes.

45-70 Large pies use 400”F. and increase time.

15-25 To quickly brown meringue, use 400°F. for 8 to 10 minutes.

40-60 Custard fillings require lower

40-60 temperature, longer time.

12-15

60-90 Increase time for large amount

30-60 or size.

30-75