q. Aluminum pans conduct heat quickly. For most conventional
baking light shiny finishes give best results because they pre-
vent overbrowning inthe time it takes for heat to cook the center
areas. Dull (satin-finish) bottom surfaces of pans are recom-
mended for cake pans and pie plates to be sure those areas
brown completely.
Z!. Dark or non-shiny finishes, also glass and pyroceram, absorb
heat which may result in dry, crisp crusts. Reduce oven heat 25°
if lighter crusts are desired. Preheat cast iron for baking some
foods for rapid browning when food isadded.
&Preheating the oven is not always necessary, especially for
foods which cook longer than 30 or 40 minutes. For food with
short cooking times, preheating gives best appearance and
crispness,
&Open the oven door to check food as little as possible to
prevent uneven heating and to saveenergy.

SIwm

Position
—.
B,C
B,A
B
B
A, B
B
B
A, B
A, B
B,A
own
Temp.
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
Ti??m+
Min.Food Container
Shiny Cookie Sheet
Shiny Metal Pan with
Satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finish 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 Pans

Comments

Bread
Biscuits (%-in. thick) Canned refrigerated biscuits take
2-4 min. lesstime.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Coffee cake
Corn bread or muffins
Gingerbread Preheat pan for crisp crust.
Muffins
Popovers Decrease about 5min. for muffin
mix. Or bake at450° for 25 min.,
then at 350° for 10-15 min.
Quick Loaf Bread
Yeastbread (2 loaves) Dark.metal or glass give deepest
browning.
Forthin rolls, Shelf Bmay be used.
Forthin rolls, Shelf Bmay be used.
Plain rolls
Sweet rolls
cakes
(without shortening)
Angel food
Jelly roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two piece pan isconvenient.
Line pan with waxed paper.
cakes
Bundt cakes
Cupcakes Metal or Ceramic Pan
Shiny Meta{ Muffin Pans
btetal or Glass Loaf or
TubePan
Shiny Metal Panwith
Satin-finish bottom
Shiny Metal Pan with
Satin-finish bottom
Metalor Glass Loaf Pans
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
4000-4250
375°-4000
45:65
20-25
2-4hrs
20-35
25-30
40-60
25-35
10-20
6-12
7-12
Paper !iners produce more moist
crusts.
Lfse300° and Shelf Bfor small or
individual cakes.
Fruit cakes
Layer
Layer, Chocolate
Loaf
Cookies
Brownies
Drop vletal or Glass Pans
:ookie Sheet
2ookie Sheet
2ookie Sheet

8,c

B,C
B,C
B,C
Bar cookies from mix use same
time. UseShelf Cand increase
temp. 25-50° for more browning,
Refrigerator
Rolled or sliced
Fruits,
other Desserts
Baked apples
Custard ~lassor Metal
;Iass Custard Cups or
>asserole (set in pan of
lot water)
;Iass Custard Cups or
>asserole
A, B, C
B
B
A
B,A
A,B
B
B
4, B, C
4, B,C
B
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
30-60
30-60
50-90
Reduce temp. to 300° for large
custard. Cook bread or rice pudding
with custard base80 to 90 minutes,
Puddings, Rice and
Custard
Piim
Frozen ‘oil Panon Cookie Sheet
lpread to crust edges
?JIassor Satin-finish Metal
;Iass or Satin-finish Metal
;Iass or Satin-finish Metal
45-70
15-25
45-60
40-60
12-15
Large pies use 400° and increase
time.
Toquickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp.,
longer time,
Meringue
One crust
Two crust
Pastry Shell
Baked potatoes
Scalloped dishes
%~fff Ies
;eton Oven Shelf
~lassor Metal
~lass
325°-4000
325”-375°
300°-3500
60-90
30-60
30-75
Increase time for large amount or
size.

.—

20