I
LOWER OVEN
I
Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning.
For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
25°F.
if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not
always necessary, especially for
foods which cook longer than 30 to
40 minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
Although preheating is not
necessary with meats, it is
prefened for baked goods.
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
Tem~eraturesFood
Bread
Biscuits (1/2 in. thick)
Cookware
Shiny Cookie Sheet
Shiny
Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Comments
B, C
B, A
B
B
A, B
B
A!B
A, B
B, A
A
B
A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Coffee cake
Preheat cast-iron pan for crisp crust.Corn bread or muffins
Gingerbread
Decrease about 5 minutes for muffin
mix, or bake at
450°F.
for 25 minutes,
then at
350°F.
for 10 to 15 minutes.
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
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
Dark metal or glass gives deepest
browning.
For thin rolls, Shelf B maybe used.
For thin
rolls,
Shelf B maybe used.
Plain rolls
Sweet rolls
Cakes
(wi:hout
shortening)
Angel
food
Jelly
roll
Sponge
Cakes
Bundt
cakes
Cupcakes
Fruitcakes
Aluminum Tube Pan
Metal Jelly
Roll
Pan
Metal or Ceramic Pan
30-55
10-15
45-60
Two-piece pan is convenient
Line pan with waxed 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
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
45-65
20-25
2-4
hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
Paper liners produce moister crusts.
Use
300°F.
and Shelf B for
small
or
individual cakes.
Layer
Layer, chocolate
Loaf
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to
50°F.
for more browning.
Cookies
Brownies
Drop
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Reduce temperature to
300°F.
for
large custard.
Cook bread or rice pudding with
custard base
80
to 90 minutes.
Puddings, Rice
and Custard
‘Pies
Frozen
Meringue
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish
Metal
Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish
Metal Pan
400°-4250
325°-3500
400°-4250
400°-4250
450°
Large pies use
400°F.
and more time.
To quickly brown meringue, use
400°F.
for 8 to 10 minutes.
Custard fillings require
lower
temperature and
longer time.
A
B, A
B
B
B
One crust
Two
crust
Pastry shell
—
Miscellaneous
Baked potatoes
Scalloped dishes
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
Increase time for large amount or
size.
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
Souffl;s
38
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