1.
A]
LIIllillLllll
pans conduct
heat
heat, which
may
result in dry, crisp
preheating gives best appearance
quickly.
For
most convention] crusts. Reduce oven heat
25°F.
if
and crispness. Although preheating
baking,
[ight,
shiny finishes lighter crusts are desired. Rapid
is not
necess~
with meats, it is
~cncl.;l]]y
~i
Ve
bes[
results because browning of some foods can be
preferred for baked goods.
they
hell~
prevent
overbrownirtg. achieved
-
by preheating cast-iron
4. To
~revent
uneven
hetitin~
and
to
For
best
browning results,
we
cookware.
‘
L,
I“~~otlltll~tld
dill
1
bottom
surfaces save energy, open the oven door
as
for
cake pans
and
pie plates.
3. Preheating the oven is not always little as possible in checking
food,
necessary, especially
for
foods
that
2.
Dark
or non-shiny finishes
and
.
.
cook longer than
3(j
to
40
minutes.
~I:ISS
Cookwilre
generally absorb
For
foods
with short cooking times,
Shelf
Positior Time,
Minutes
Cookware Oven
Temperature
400°-4750
3500
-
4000
4000-4500
3500
4000
-
4250
375°
3500
-
3750
375°-425”
375”-425°
350°-3750
Food
Comments
Bread
Biscui(s
( I/2 in.
[hick
Shiny
Cookie
Sheet
Shiny
Mettil
Pan
with
stitin-finish
bottom
Cast-iron
or
Glass Pan
Shiny
Metal
Pan with
satin-finish bottom
Shiny
Mct~l
Muffin
Pans
Deep
Glass
or
Cast-iron Cups
Mctul
ot Glass
Lotif
P~ns
Metal
or Glass Loat
P~ns
Shiny oblong or
Muffin
Puns
Shiny oblong or
Mull.in
Pans
B. C
B
B
B
B
B
B
B
B
B
15-20
20-30”
20-40”
45-55
~()-~()
45-60
45-60
45-60
10-25
20-30
Canned, refrigerated biscuits
ltike
2
[o
4 minutes less time.
Cof’lkc
cahc
Corn
bread
or
muffins
(.; inycrbrcad
Preheat cist-iron
pan
f(~r
crisp crust.
Mul”f”ins
Popokcrs
Decrease
about
5 minutes
for
muffin
mix,
or
bake
at
45tJ°F.
for
25
minutes,
then
at
3500F.
for
I ()
to
15
minutes.
Quick
loaf blead
Yc;ist
brc:id
(2
loaves) Dark metal
or
glass give deepest
browning.
Plain
rolls
Sweet rolls
Cakes
(wi(hout
sllor,tcning)
Angtl food
Jelly
1-011
SpongeAluminum
Tube
Pun
Mctul
Jelly
Roll
PJn
Metal
or Ceramic
Pan
325°-3750
375°-4000”
325°-3500
30-55
10-1545-60
Two-piece
pan
is convenient.
Line
pon
with
waxed
pfiper.
A
B
B
Cakes
Bu])dt
cakes
Cupcakes
Fl”uitcakcs
Metal or
C’erarnic
P:m
Shiny
Met~l
Muf’fin
P:ms
Metal
or
Glass loaf’ or Tube
Pan
Shiny Metal Pan with
satin-f
’inish
bottom
Shiny
Metol
Pan with
satirl-f’inish
bo[ton]
Mettd
or Glzss Loaf
Ptins
A, B
B
A, B
B
B
B
B. C
B, C
B, C
B, C
325°-3500
3500
-
3750
~75°-~000
3500
-
3750
3500
-
3750
3500
45-65
20-25
2-4
hrs.
20.35
25-30
40-60
Paper liners produce moister crusts.
Use
3000F.
and
Shelf
B for small 01
individual
cakes.
If
baking
fbur
layers,
LISe
Shelves B
and
D.
t.ay’cl’Cookies
B1-ownics
Drop
Relr”igcrator.
Roiled
OI
sliced
Metal or Glass Pans
Cookie Sheet
Cookie
Sheet
Cookie
Sheet
325°-3500
3500
-
4000
4000-425””
375°-4000”
25-35
10-20
6-12
7-12
Bar
cookies from mix use
sarnc
tirnc.
Use Shelf C
and
increase temp.
25”1:.
to
500F.
for more browning.
fi’ruits,
other I)esserts
5ilked
ilpplcs
Custard
~klSS 01” Mctid
palls
Gloss
C.us(zrd
(~ups
or Casserole
(SC(
in
ptin
of hot
water)
Glass Custard Cups
or
Casserole
B, C
B
B
350”-4000
3000-350”
3?5°
30-60”
30-60
50-90”
Reduce temp. to
3000F.”
for
large
custard.
Cook
bread
or rice pudding with
custard
base
80
to
90
minutes.
Puddings, rice
and
cusl~ird
Pies
Fr07.cn
Meringue
F’oil
Pan
(Jn
Cookie
Sheet
Spread
to crust
edges
Glass or
Satirl-f’inish
Metal
Pan
Glass or
Sutirl-linisll
Metal
Pan
Glass
0[-
Satin-finish Metal
Pan
4000-
4
250”
325°-3500
4000-
4
250”
4000-
4
250”
4500
45-70
15-25
40-60”
40-60”
12-15
For
large
pies use 4000 F.” and
mole
[inle.
To quickly brown meringue.
use
4000F.”
for
9 to I I minutes.
Custard fillings require lower
temperature, longer
time.
A
B, C
B
B
B
Onc
C’I”US(
‘Iwo
CILIS(
Pastry shell
Miscellaneous
Btlked
potatoes”
Scailopcd
dishes
SOLlf’f[CS
Set
on
OVCI1
shelf
Glass 01- Metal Pan
(;lass Pan
B, C
B, C
B
325°-4000”
325°-3750
3000-3500
60-90”
30-60”
30-75
Increase time for larger amount
or
size.
18