Baking
Chart
1.
Aluminum
pans
conduct
heat
quickl
y.
For
most
conventional
baking
light shiny finishes generally give best results because
they
help
prevent
o
ver
browning
in
the
time
it takes
for
he
at
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.
2.
Dark
or
non-shiny
finishes,
also
glass
and
pyroceram,
generally
absorb
heat
which
may
result in
dr
y, crisp crusts.
Reduce
oven
heat
Food
Container
Bread
Biscuits (lh-in. thick)
Shiny Cookie Sheet
Coffee cake
Shiny Metal Pan with
Satin-finish bottom
Corn bread or muffins
Cast Iron
or
Glass
Gi
ngerbread
Shiny Metal Pan with
Satin-finish bottom
Muffins
Shiny Metal Muffin Pans
Popovers
Deep Glass
or
Cast Iron Cups
Quick Loaf Bread
Metal or Glass Loaf
Pans
Yeast bread
(2
lo
aves)
Metal
or
Glass Loaf Pans
Plain
ro
ll
s
Shiny Oblong
or
Muffin Pans
Sweet
rolls
Shiny Oblong
or
Muffin Pans
Cakes
(without shortening)
Angel food
Aluminum Tube
Pan
Jelly roll
Metal Jelly Roll
Pan
Sponge
Metal
or
Ceramic Pan
Cakes
Bundt cakes
Metal
or
Ceramic Pan
Cupcakes
Shiny Metal Muffin Pans
Fruit cakes
Metal or Glass Loaf
or
Tube Pan
Layer
Shiny Metal Pan with
Satin-finish bottom
Layer, Chocolate
Shiny Metal Pan with
Satin-finish bottom
Loaf
Metal
or
Glass Loaf Pans
Cookies
Brownies
Metal
or
Glass Pans
Drop
Cookie
Sheet
Refrigerator
Cookie
Sheet
Rolled
or
sliced
Cookie
Sheet
Fruits,
Other Desserts
Baked apples
Glass
or
Metal
Custard
Glass Custard Cups
or
Casserole (set
in
pan
of
hot water)
Puddings, Ri
ce
and
Glass Custard Cups
or
Custard
Casserole
Pies
Frozen
Foil
Pan on Cookie Sheet
Meringue
Spread to crust edges
One crust
Glass
or
Satin-finish Metal
Two crust
Gla
ss
or
Satin-finish Metal
Pastry Shell
Glass
or
Satin-finish Metal
Miscellaneous
Baked potatoes
Set on Oven Shelf
Scalloped dis
he
s
Glass
or
Metal
Souffles Glass
Shelf
Position
B, C
B, A
B
B
A. B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B.C
B
,C
B
,C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
15
25° if lighter
crusts
are
desired.
Preheat
cast
iron
for
baking
some
foods
for
rapid
browning
when
food
is
a
dded
.
3.
Preheating
the
oven
is
not
alwa
ys necessary, especially
for
foo
ds
which
cook
longer
than
30
or
40
minutes
.
For
food
with
short
cooki
ng times,
preheating
g
iv
es best
appearance
and
crispness.
4.
Open
the
oven
door
to
check
food
as
little
as
possible
to
preve
nt
uneve n
heating
and
to
save
energy
.
Oven
Time,
Temp.
Min.
Comments
4000
-475°
15-20
Canned refrigerated biscuits take
2-4 min.
le
ss
time.
3500
-4000
20-30
4000-4500 20-40
Preheat
cast iron pan for crisp crust.
3500
45-55
4000-425° 20-30
Decrease about 5 min. for muffin mix.
375
0
45-60
Or bake at
4500
for
25
min
.,
then at
3500
for
10
-
15
min.
3500
-375° 45-60
375° -425° 45-60
Dark metal
or
glass give deepest
browning.
375° -425°
10-25
For thin rolls, Shelf B may be used .
3500
-37
5° 20-30
For thin rolls, Shelf B may
be
used.
325
°
-375°
30-55 Two piece pan
is
convenient.
375
°
-4000
10-15
Line pan with waxed paper.
325
°
-3500
45-60
325
°
-3500
45-65
3500
-375° 20-25
Paper liners produce more moist
crust
s.
275
°
-3000
2-4
hr
s.
Use
3000
and Shelf B for small
or
indi-
vidual cakes.
3500
-375° 20-35
3500
-375
° 25-30
3500
40-60
325
°
-3500
25-35
Bar cookies from mix use same time.
3500-4000 10-20
Use
Shelf C and increase temp.
25-500
for more browning.
4000-425° 6-12
375
°
-4000
7
-12
3500-4000
30-60
3000-3500 30-60
Reduce temp. to
3000
for large cus-
tard. Cook bread or rice pudding
with custard base
80
to 90 minutes.
325
°
50-90
4000-425°
45-70
Large pies use
4000
and increase
time.
325
°-
3500
15-25
To
quickly brown meringue use
4000
for 8-
10
min.
40
00
-425°
45-60
Custard fillings require lower temp.,
4000
-425° 40-60 longer time.
4500
12-15
325
°
-4000
60-90 Increase time for large
amount
or
325
°
-375°
30-60 size.
3000-3500 30-75
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