Cooking
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven.
Hints for 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,
•Follow recipe’s directions for pan size. Shiny pans work best for cakes.
•Cake baked in too large a pan will be thin and dry. Too small a pan will be undercooked or unevenly cooked and 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 | Pan size | Cups of | Oven |
| |
Type |
|
| 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 |
|
|
|
|
|
|
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 |
|
|
|
|
|
|
BAKEWARE GUIDELINES
Dark or dull pans | Absorb more heat |
| and result in darker |
| browning. |
| Recommended for |
| pies and breads. |
|
|
Shiny pans (no | Recommended for |
sides) | cookies. |
|
|
Shiny pans | Recommended for |
(sides) | cakes |
|
|
Glass pans | Lower |
| recommended |
| 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.
14
