I
I
~WER
OVEN
Baking Guide
1.
Aluminum
pans
conduct heat 2. Dark or
non-shinv
finishes and
3.
Preheatin~
the oven is not
alwavs
quicMy.
For most conventional glass cookware
gen~rally
absorb
necessary,
e~pecially
for foods ‘
baking, light, shiny finishes heat, which may result in dry, crisp which cook
longer
than
30to
40
generally give best results because crusts. Reduce oven heat
25°F.
if
they help prevent
overbrowning.
lighter crusts are desired. Rapid
For best browning results, we
browning of some foods can be
recommend dull bottom surfaces
achieved by preheating cast iron
for cake pans and pie plates.
cookware.
minutes. For foods with short
cooking times, preheating gives
best appearance
and
crispness.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
Shelf
Position
Time,
Minutes
Oven
Temperature
Food
Container Comments
Bread
Biscuits
(k-in.
thick) Shiny Cookie Sheet
B, C 400°-4750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Canned, refrigerated
biscuitstake
2
to4
minutes Iesstime.
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Parr with
satin-finish bottom
Shiny Metal Muffin Pans
B, A
350°-4000
Corn bread
or
muffins
Gingerbread
B
B
A. B
400°-4500
350°
Preheat cast iron pan
forcrispcrust
Muffins 400°-4250 Decrease about 5 minutes for muffin
mix, or bake
at450°F.
for 25 minutes,
then at
350°F.
for 10 to 15 minutes.
Popovers
Quick Ioafbread
Yeast bread (2 loaves)
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
B
B
A, B
375°
350°-3750
375°-4250
Dark metal or glass give deepest
browning.
For thin rolls. Shelf B mav be usedPlain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt
cakes
Cupcakes
Fruit cakes
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
A, B
B, A
375” -425°
350°-3750
For thin
rolls;
Shelf B ma; be used,
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
325°-3750
375°-4000
325°-3500
Two-piece pan inconvenient,
Line pan with wax
paper,
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
A, B
B
A, B
325°-3500
350°-3750
45-65
20-25
2-4
hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use
300°F.
and Shelf B for small or
individual cakes.
n5°-3000
Layer
B
350°-3750
Layer, chocolate
B
350°-3750
Loaf
Cookies
Brownies
Drop
Metal or Glass Loaf Pans
B
Metal or Glass Pans
Cookie Sheet
B, C
B, C
325°-3500
350°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time
Use
ShelfC and increase temp.
25°F.
to50°F. for more browning.
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Cookie Sheet
Cookie Sheet
B, C
B, C
400°-4250
375”-400”
Baked apples
Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in
panofhot
water)
Glass Custard Cups or
Casserole
A, B, C
B
B
350°-4000
300°-3500
325”
30-60
30-60
50-90
Reduce temp. to
300”F.
for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings. Rice
and Custard
Pies
Frozen Foil Pan on Cookie Sheet
A
400°-4250
45-70
15-25
40-60
40-60
12-15
Large pies use400”F. and increased
time,
To quickly brown meringue, use
400”F.
for 8
to
10 minutes.
Custard fillings require lower
temperature, longer time.
Meringue Spread
tocrustedges
B, A
325°-3500
One crust Glass or Satin-finish Metal A. B 400°-4250
Two crust
Pdstry
shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Glass or Satin-finish Metal
Glass or Satin-finish Metal
B
B
400°-4250
450°
Seton
Oven Shelf
Glass or Metal Pan
Glass
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increase time for Iargeramounts
or sizes.
20
To Next Page
Loading...
Need help?
General
