Baking Guide
1.Preheatingisvery imprmnt
when using temperatures below 225”F.and when baking foods such as biscuifi, cookiesqcakes
and other pastries. Preheat the ovenfor at least 15minutes.
Preheating is not necessary when roastingor for
2.Aluminumpans conduct heat quickly,For most conventional baking, light, shinyfinishes give best resultsbecause they help preventoverbrowning,For best browningresults, we recommend dull bott~msurfaces for cake pans and pie plates.
3, Dark or
Food | Cookware |
Bread |
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ShinyCookie Sheet |
shelf | Oven | Time, |
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Positions | Temperatures | Minutes | Comments |
B, C | Canned, refrigeratedbiscuitstfike2 to 4 | ||
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| minutes less time. |
Coffeecake | ShinyMetal Pan with | B, A |
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Corn bread or muffins |
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Cast Iron or Glass Pan | B | Preheat | |||
Gingerbread | ShinyMetal Pan with | B | 350° |
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Muffins | ShinyMetal Muffin Pans | A,B | Decrease about 5 minutes for muffin mix | ||
Popovers | Deep Glass or | B | 375° | or bake at 450”F.for 25 minutes, then at | |
Quick loaf bread | Metal or Glass Loaf Pans | B |
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| 350”F.for 10to 15minutes. |
Dark metal or glass gives deepest | |||||
Yeastbread (2 loaves) | Metal or Glass Loaf Pans | A, B | browning. | ||
Plain rolls | ShinyOblong or Muffin Pans | A, B | For thin rolls, Shelf B maybe used, | ||
Sweet rolls | ShinyOblong or Muffin Pans | B, A | For thin rolls, Shelf B maybe used. | ||
Cakes |
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(without shortening) |
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Angel food | AluminumTube Pan | A | |||
Jelly roll | MetalJelly Roll Pan | B | Line pan with wax paper. | ||
Sponge | Metalor Ceramic Pan | A |
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Cakes |
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Bundt cakes | Metalor Ceramic Pan | A, B |
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Cupcakes | shinyMetal Muffin Pans | B | Paper liners produce moister crusts. | ||
Fruitcakes | Metalor Glass Loaf or | A,B | Use 300”F. and Shelf B for small or | ||
| rube Pan |
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| individual cakes. |
Layer | lhinyMetal Pan with | B | If baking four layers, use | ||
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| Shelves B and D. | |
Layer, chocolate | ihinyMetal Pan with | B |
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Loaf | fletalor Glass Loaf Pans | B | 350° |
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Cookies |
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Brownies | fletalor Glass Pans | B, C | Bar cookies from mix use same time. | ||
Drop | :ookieSheet | B, C | Use Shelf C and increase temperature | ||
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| 25° to 50°F. for more browning. |
Refrigerator | ookie Sheet | B, C |
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Rolled or sliced | ookie Sheet | B, C |
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Fruits, |
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Other Desserts |
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Baked apples | lass or Metal Pans | A, B, C |
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Custard | lass Custard Cups or | B | Reduce temperature to 300”F. for large | ||
| asserole(set in pan of hot water) |
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| custard. |
Puddings, rice | Glass Custard Cups or | B | 325° | Cook bread or rice pudding with custard | |
and custard | Casserole |
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| base 80 to 90 minutes. |
Pies |
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Frozen | Foil Pan on Cookie Sheet | A | Large pies use 400”F, and increased time. | ||
Meringue | Spread to crust edges | B, C | To quickly brown meringue. use 400”F. for | ||
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| 8 to 10minutes. |
Onc crust | Glass or | A, B | Custard fillings require lower temperature, | ||
Two crust | Glass or | B | longer time. | ||
Pastrv sflell | I Glass or | B | 450° |
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| A, B, C | Increase time for large amount or size. | ||
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| A, B, C |
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| B |
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