Baking Guide
1.
Aluminum pans conduct heat
2. Dark or non-shiny finishes,
which cook longer than 30 to 40
quickly. For most conventional
glass and
cookware,
minutes. For food with short
baking, light, shiny finishes generally
generally absorb heat, which may
cooking times, preheating gives
give best results. They prevent
result in dry, crisp crusts. Reduce
best appearance and crispness.
overbrowning in the time it takes
oven heat 25”F. if lighter crusts are
for heat to cook the center areas.
desired. Preheat cast iron for
4. Open the oven door to check
food as little as possible to prevent
Dull (satin-finish) bottom surfaces
baking some foods for rapid
of pans are recommended for cake
browning when food is added.
uneven heating and to save energy.
pans and pie plates to be sure those
3. Preheating the oven is not always
areas brown completely.
necessary, especially for foods
Shelf
Oven
Time,
Food
Container
Position
Temperature
Minutes
Comments
Bread
Biscuits
thick)
Shiny Cookie Sheet
B, C
400°-475”
15-20
Canned, refrigerated biscuits take
Coffee cake
2 to 4 minutes less time.
Shiny Metal Pan with
B, A
350°-4000
20-30
satin-finish bottom
Corn bread or muffins
Cast Iron or Glass
B
400°-4500
20-40
Preheat cast iron pan for crisp crust.
Gingerbread
Shiny Metal Pan with
B
350°
45-55
satin-finish bottom
Muffins
Shiny Metal Muffin Pans
A, B
400°-4250
20-30
Decrease about 5 minutes for muffin
Popovers
Deep Glass or Cast Iron Cups
B
375°
45-60
mix, or bake at 450”F. for 25 minutes,
then at
for 10 to 15 minutes.
Quick loaf bread
Metal or Glass Loaf Pans
B
350°-3750
45-60
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
A, B
375°-4250
45-60
Dark metal or glass give deepest
Plain rolls
Shiny Oblong or Muffin Pans
browning.
Sweet rolls
A, B
375” -425°
Shiny Oblong or Muffin Pans
10-25
For thin rolls, Shelf B maybe used.
B, A
350°-3750
20-30
For thin rolls, Shelf B maybe used.
Cakes
(without shortening)
Angel food
Aluminum Tube Pan
Jelly roll
A
325” -375°
30-55
Two-piece pan is convenient.
Metal Jelly Roll Pan
Sponge
B
375”-400°
10-15
Line pan with waxed paper,
Metal or Ceramic Pan
A
325°-350”
45-60
Cakes
Bundt cakes
Metal or Ceramic Pan
Cupcakes
A, B
325°-3500
45-65
Shiny Metal Muffin Pans
B
350°-3750
20-25
Paper liners produce more moist
Fruit cakes
Metal or Glass Loaf or
crusts.
A, B
275°-3000
2-4
Tube Pan
Use 300”F. and Shelf B for small or
Layer
Shiny Metal Pan with
individual cakes.
350°-3750
20-35
satin-finish bottom
Layer, chocolate
Shiny Metal Pan with
B
350°-3750
25-30
satin-finish bottom
Loaf
Metal or Glass Loaf Pans
B
350°
40-60
Cookies
Brownies
Metal or Glass Pans
B, C
325°-350”
25-35
Drop
Bar cookies from mix use same time.
Cookie Sheet
Refrigerator
B, C
350°-4000
10-20
Cookie Sheet
Use Shelf C and increase temp.
B, C
400°-425”
6-12
Rolled or sliced
25”F. to 50”F. for more browning.
Cookie Sheet
B, C
375°-4000
7-12
Fruits,
Other Desserts
Baked apples
Glass or Metal Pan
A, B, C
350°-4000
Custard
30-60
Glass Custard Cups or Casserole
B
300°-3500
30-60
Reduce temp. to 300”F. for large
(set in pan of hot water)
custard. Cook bread or rice pudding
Puddings, Rice
Glass Custard Cups
B
325°
50-90
and Custard
with custard base 80 to 90 minutes.
Casserole
Pies
Frozen
Foil Pan on Cookie Sheet
A
400°-425”
45-70
Large pies use
and increase
Meringue
Spread to crust edges
time.
B, A
325”-350”
15-25
To quickly brown meringue, use
One crust
for 8 to 10 minutes.
Glass or Satin-finish Metal
A, B
400”-425°
Two crust
Glass or Satin-finish Metal
40-60
Custard fillings require lower
shell
B
400”-425°
Glass or Satin-finish Metal
40-60
temperature, longer time.
B
450°
12-15
Miscellaneous
Baked potatoes
Set on Oven Shelf
A, B, C
325°-4000
Scalloped dishes
Glass or
Pan
60-90
Increase time for large amount
A, B, C
325°-3750
Souffles
30-60
or size.
Glass
B
30-75
12
