![](/images/new-backgrounds/1090730/9073031x1.webp)
Cooking
Baking Guidelines
Remember when baking with a new oven temperatures vary from oven to oven.
Hints for Cookies,
•Shiny, flat cookie sheets should be used. Avoid cookie pans with high
•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.
BAKING TIME GUIDELINES |
|
|
| ||
Cake Pan |
|
| Cups of | Oven |
|
Type | Pan size | batter | Temp. | Minutes | |
|
|
|
|
|
|
Oval | 7 ¾” x 5 ¾” |
| 2 ½ | 350°F | 25 to 30 |
|
|
|
|
| |
13” x 9 ¾” |
| 8 | 350°F | 25 to 30 | |
|
| ||||
|
|
|
|
|
|
| 6” |
| 2 | 350°F | 25 to 30 |
Round, |
|
|
|
|
|
8 “ |
| 3 | 350°F | 30 to 35 | |
2” layer |
| ||||
|
|
|
|
| |
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 |
| ||||
|
|
|
|
| |
|
|
|
|
|
|
| 6” |
| 2 | 350°F | 25 to 30 |
Square | 10” |
| 6 | 350°F | 35 to 40 |
|
|
|
|
|
|
| 16” |
| 15 1/2 | 350°F | 45 to 50 |
|
|
|
|
|
|
BAKEWARE GUIDELINES
| Absorb more heat | |
Dark or dull | and result in darker | |
browning. | ||
pans | ||
Recommended for | ||
| ||
| pies and breads. | |
|
|
Shiny pans | Recommended for |
(no sides) | cookies. |
|
|
Shiny pans | Recommended for |
(sides) | cakes |
|
|
| Lower recommended |
Glass pans | oven temperature by |
| 25°F. |
|
|
Bake Pan Placement
•Keep pans and baking sheets 2 inches from oven walls.
•Stagger pans placed on different racks so one is not directly over the other.
Convection Pan Placement
Baking pans and cookie sheets should not touch side or rear walls of oven. If pans are placed on different racks, they can be placed directly over each other. Convection cooking circulates air around oven providing even browning on all rack positions. When using convection, oven can be loaded on all racks
with excellent cooking results.
16