!. ,AIuminurnpans conduct heat quickly. For most conventional bak-
25” if Iightcr crusts are desired. Preheat cast iron for baking some
ing light shiny’finishes generall}’give best results because they help
foods for rapid browning when food is added.
prevent ovcrbrowning in the time it takes for heat to cook the center
3. Preheating the oven is not always necessary, especiallyfor foods
areas, Dul! (satin-finish) bottom surfaces of pans are recommended
which cook longer than 30 or 40 minutes. For food with shor[ cook-
for cake pans and pie plates to be sure those areas brown completely.
ing iimcs, preheating gives best appeara ncc and crispness.
2. Dark or non-shiny finishes, also glass and pyroceram, generally .$,Open the oven door to check food as little as possible to prevent
absorb heat which may result in dry, crisp crusts, Reduce oven heat
uneven heating and to save energy.
—.
Shelf
Fosition
Oven
‘Mnp,
400°-4750
350°-4000
400”-450°
350°
400°-4250
375°
350°-375”
375’’-425°
375°-4250
350°-3750
Time,
Min.
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
CommentsFood
Container
Cannedrefrigeratedbiscuitstake
2-4min. lesstime.
ShinyrCookieSheet
Shiny Metal Pan with
Satin-finishbottom
Cast Iron or Glass
Shiny Metal Pan with
Satin-finishbottom
Shiny Metal MuffinPans
DeepGlass or Cast Iron Cups
Metal or GlassLoaf Pans
Me,al or GlassLoaf Pans
ShinyOblong or Muffin Pans
ShinyOblong or Muffin Pans
AluminumTube Pan
MetalJelly Roll Pan
Metal or CeramicPan
Metal or Ceramic Pan
Shiny Metal MuffinPans
Metal or Glass Loaf or
TubePan
B, c
B, A
B
B
A, B
B
B
A, B
A. B
B, A
Coffeecake
Preheat cast iron panfor crispcrust.
Corn bread or muffins
Gingerbread
Decreaseabout 5 min.for muffin mix
Or bake at 450°for 25min., then at
350°for 10-15min.
Muffins
Popovers
Quick Loaf Bread
Yeastbread (2loaves)
Dark metal or glassgivedeepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, ShelfB may be used.
Plain roils
Sweetrolls
Cakes
(without shoi(ening)
,4ngeJfood
Jelly roll
Sponge
Two piecepan is convenient.
Linepan with waxedpaper.
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275”-300°
350°-3750
350”-375”
350°
30-55
10-15
45-60
A
B
A
c;lkL!\
Bundtcakes
Cupcakes
45-65
20-25
2-4hrs.
20-35
25-30
40-60
A, B
B
A, B
B
B
B
Paper liners produce more moist
crusts.
Use300°and Shelf Bfor small or indi-
vidualcakes.
Fruit cakes
Layer ‘ Shiny Metal Pan with
Satin-finish bottom
Layer.Chocolate
Shiny Metal Pan with
Sa!in-finishbottom
r.oaf kfetal or Glass Loaf Pans
I
I
JMetalor Glass Pans
Cookie Sheet
CookieSheet
Cookie Sheet
B,C
B, C
B,C
B.C
325°-3500
350°-4000
400°-425”
375”-400”
25-35
10-20
6-12
7-12
Barcookies from mix usesame time.
UseShelf C and increasetemp. 25-50°
for more browning.
Refrigerator
Rolled or sliced
Gliiss or M~t:~l
GlassCustard Cups or
Casserole(set in pan 01
1101water)
Glass C-ustardCups or
Cmsc,rolc
4, B. C
B
3
350°-4000
300°-3500
30-60
30-60
50-90
Reducetemp. to 300°for large cus-
tard. Cook bread or rice pudding
with custard base 80to 90 minutes.
325°Pudding<,Rice and
L’tlstard
.,!
; , %,,
Frozen
400°-4250
325°-3500
400°-425”
400°-4250
450”
45-70
15-25
45-60
40-60
12-15
Large pies use 400° and increase
time.
To quick]} brown meringue use 400°
for 8-10min.
Custard fillings require lower tcmp.,
longer time.
Foil pan OnCookie Sheet
Sprcad to crusl edges
L;l:lss
or Sil(in-finish Llctal
Glassor Satin-i’inishKfctal
Glass or S:ltin-finish hfc[:il
\lcringuc
one Cl”tlst
I \\’() cr{i<[
t’asll”}’
shell
—
;:.,\.
i!;
,., 1;!,,
J!!.
60-90
30-60
30-75
Increase time for largeamount 01
si7c.
\. B, [’
‘i.!3.
c
1
3~50-4000
~~50.3T50
300”.350”
nf-
Li)
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