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	when halii~lgfoods Sucilas
	,r=%%biscuits~cookies, cakes and other
- ~ {~$$pastries. Preheat the ovan for at
....	-=- least 10 minutes. Preheating is not
	necessary when roasting or for
.. -.,
..-.,!.	long-time cooking of whole meals.
-.

2.Aluminum pans conduc~heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning.For best browning resuits, we recommend dull bottom surfaces for cake pans andpie plates.

3.Dark or non-shinyfinishes and glass cookware generally absorb heat which may result in dry, crisp crusts. Reduce oven heat 25”F. if lighter crusts are desi~ed.Rapid browning of’some foods can be achieved by preheating cast iron cookware,

Food
Bread	Shiny Cookie Sheet
Biscuits (1/2 in. thick)

——

shelf	Oven	Time,
Positions	T’cmDeratures	Minutes	Comments
c	400°-4750	15-20	Canned, refrigeratedbiscuits take 2 to 4
			minutes less time.

Coffee cake	Shiny Metal Pan with	B	350°-4000	15-30
	satin-finish bottom	B	400”-450°
Corn bread or muffins	Cast Iron or Glass Pan			20-40
Gingerbread	Shiny Metal Pan wi”fi	B	350°	45-55
	satin-finish bottom	B	400°-4250	20-30
Muffins	Shiny Metal Muffin Pans
Popovers	Deep Glass or Cast Iron Cups	B	375°	45-60
Quick loaf bread	Metal or Glass Loaf Pans	B	350°-3750	45-60
Yeast brefld(2 loaves)	Metal or Glass Loaf Pans	B	375°-4250	30-60
Plain rolls	Shiny Oblong or Muffin Pans	B	375°-4250	10-25
Sweet rolls	Shiny Oblon~ or Muffin Pans	B	350°-3750	20-30
Cakes
(without shor-tcning)	Aluminum Tube Pan	A	325°-3750	30-55
Angel f~od
Jelly roll	Metal Jelly Roll Pan	B	375°-4000	10-15
Sponge	Metal or Ceramic Pan	A	325°-3500	45-60
Cakes	Metal or Ceramic Pan	A, B	325°-3500	45-65
Bundt cakes
Cupcakes	Shiny Metal Muffin Pans	B	350°-3750	20-25
Fruitcakes	Metal or Glass Loaf or Tube Pan	A, B	275°-3000	Z-4hrs.
Layer	Shiny Metal Pan with	B	350°-375’	20-35
	~ satin-iir~ishbottom	B	350”	40-60
Loaf	Metal or Glass Loaf Pans
Cool{ies	Metal or Glass Pans	B, C	325°-3500	25-35
Brownies
Drop	Cookie Sheet	B, C	350°-4000	10-20

Preheat cast iron pan for crisp crust.

Decreaseabout 5 minutesfor muffin mix or bake at 450”F.for 25 minutes,then at 350”F.for 10 to 15 minutes.

Dark metal or glass gives deepest browning.

Two-piecepan is convenient.

Line pan with wax paper.

Paper liners produce moister crusts. Use 300”F.and Shelf B for small or individual cakes.

If baking four layers, use Shelves B and D.

Bar cookies from mix use same time,

Use Shelf C and increase temperature 25° to 50°F. for more browning.

	Cookie Sheet
	Cookie Sheet
	Glass or Metal Pans
	CililSS Custard Cups or Casserole
	(sc[ in pan of hot water)
Puddings. rice	Glass Custard Cups or Casserole
and custard
E’ii!s
I:roz,l” 11	FoiI Pan on Cookie Sheet
Meringue	Sprctid to crust cd~es
	Glass or Satin-finish Metal
	Glass (JrSatin-finish Metill
	Glass or Siltin-finish Metal Pan
	—.
	Sc[onovenShelf
	Gl:lss or h~~tiil
	GlilSS P;lll
	———

B, C	400°-4250	6-12
B, C	375°-4000	7-12
A, B, C	350°-4000	30-60
B	3000-3500”	30-60	Reduce temperature to 300”F.for large
	325°		custard.
B		50-90	Cook bread or rice pudding with custard
			base 80 to 90 minutes.
B	400°-4250	40-70	Large pies use 400”F.and increased time.
B	q~50-3500	15-25	To quickly brown meringue, use 400°F.
	400°-4250	40-60	for 9 to 11 minutes.
B			Custard fillings require lower temperature
B	400°-4250	40-60	and longer time.
B	450°	10-16
		60-90	Increase time for large amount or size.
		30-60
		30-75

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