Sears 73328, 73321, 73318, 73311 manual Baking Guide, Ood Bread

Baking Guide

1.Preheating is very important when using tem- peratures below 225°F. and when baking foods such as biscuits, cookies, cakes and other pas- tries. Preheat the oven for at least 10 minutes,.

Preheating is not necessary when roasting or for long- time cooking of whole meals.

2.Aluminum pans conduct heat quickly., For most con- ventional baking, light, shiny finishes give best results

because they help prevent overbrowning. For best browning results, we recommend cake pans and pie plates with dull bottom surfaces..

3.Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°E if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast iron cookware.

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Bread

Biscuits (1/2 in thick)

Coffee cake

Corn bread or muffins

Gingerbread

Muffins

Popovers

Quickloafb_ad

Yeast b_ad (2 loaves)

Plain rolls

Sweet rolls

Cakes

(without shortening) Anget food

Jelly roll Sponge

Cakes

Bundt cakes

Cupcakes

Fruitcakes

Layer

Loaf

Cookies

Brownies

Drop

Refrigerator

Rolled or sliced

Fruits,

Other Desserts

Baked apples

Custard

Puddings, rice and custard

Pies

Frozen

Meringue

ONe Crust

TWOcrust

Pastry shell

Miscellaneous

Baked potatoes

Scalloped dishes

Souffles

									Shelf
Cookware									Positions
Shiny	Cookie Sheet								c
Shiny	Metal			Pan with					S
sat!refinish				bottom
Cast Iron or Glass Pan
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
Aluminum			Tube Pan						A
Metal	Jelly			Rolt Pan					B
Metal	or Ceramic					Pan			A
Metal	or Ceramic					Pan			A,B
Shiny	Metal			Muffin			Pans		S
Metal	or Glass				Loaf or Tube Pan				A, B
Shiny	Metal			Pan with
satimfinish				bottom
Metal	or Glass				Loaf Pans
Metal	or Glass				Pans				B,C
Cookie		Sheet							B,C
Cookie		Sheet							B, C
Cookie		Sheet							B, C
Glass		or Metal			Pans				A,B,C
Glass		Custard			Cups or Casserole				B
(set in pan of hot water)
Glass Cuslard Cups or Casserole
Foi! Pan on Cookie Sheet
Spread		to crust				edges
Gfass		or	Satin-finish				Metal		B
Glass		or	Satin-finish				Metal		B
Glass		or	Satin4inish				Metal Pan		B
Set on Oven Shelf									S,C
Glass		or Metal							B, C
Glass		Pan							B

Oven		Time,
Temperatures		Minutes
400o_475	°	15-20
350°-400	°	15-30
400=-450	°	20-40
350 °		45-55
400_-425	_	20-30
375 _		45-60
350°-375	o	45-60
375°-425	°	30-60
375_-425	=	10-25
350_-375	°	20-30
325°-375	_	30-55
3750-400	°	10-15
325=-350	_	45-60
325°-350	°	45-65
350°.375	°	20-25
275_-300	_	2-4 hrs
350°-375	°	2O-35
350 °		40-60
325°-350 °		25-35
350o.400"		10-20
400o.425 o		6-12
375o-400 _		7-12
350_.400 °		30-60
300o-350 _		30-60
325 °		50-90
400°-425 °		40-70
325°-350	°	15-25
400"-425	°	40-60
400o-425 o		40-60
450 °		10-16
3250-400 °		6_90
325°-375 °		30_60
300°-350 °		30-75

Comments

Canned, refrigerated biscuits take 2 to 4 minules less time

Preheat cast iron pan for crisp crust

Decrease about5 minules for 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-piece pan is convenient. Line pan with wax paper.

Paper Finersproduce 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 tempera- ture 25 to 50°F for mere browning

Reduce temperature to 300_'F for large custard

Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies use 400°F and more time To quickly brown meringue, use 400°E for 9 to 11 minutes Custard fillings require lower tem- perature and longer time.

Increase time for farge amount or size

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