Baking Guide
1. Preheating is very important
2.
Aluminum pans conduct heat
3. Dark or non-shiny finishes and
when using temperatures below
quickly. For most conventional
glass cookware generally absorb
and when baking foods
baking, light, shiny
finishes give
heat, which may result in dry, crisp
such as biscuits, cookies, cakes
best results because they help
crusts. Reduce oven heat 25°F. if
and other pastries.
Preheat the
prevent overbrowning. For best
lighter crusts are desired. Rapid
oven for at least 15 minutes.
browning results, we recommend
of some foods can be
Preheating is not necessary when
roasting or for long-time cooking
of whole meals.
cake
and pie plates with dull
bottom surfaces.
achieved by preheating cast iron
cookware.
Food
Bread
in. thick)
Coffee cake
Corn bread
muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
cakes
Cupcakes
Fruitcakes
Layer
Loaf
Cookies
Brownies
Drop
Refrigerator
or sliced
Fruits,
Other
Baked apples
Custard
Puddings, rice
and custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Cookware
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Parr
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny
or Muffin
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Pan
Shiny Metal
with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
Glass Custard Cups or
Casserole (set in pan of hot water)
Glass Custard Cups
Casserole
Foil Parr on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal
Glass Pan
Shelf
positions
c
B
B
B
B
B
B
B
B
B
A
B
A
A, B
B
A, B
B
B, C
B, C
B,
B, C
A, B, C
B
B
B
B
B
B
B, C
B, C
B
Oven
Temperatures
400”-475”
350°-400”
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375=-4(K)”
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°
325°-3500
350°-400”
400°-4250
375°-400”
300°-3500
325°
400”-425°
325°-3500
400°-425”
400°-4250
450°
325°-4000
325°-3750
300°-350”
Time,
Minutes
15-20
15-30
20-40
45-55
20-30
45-60
45-60
30-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
hrs.
20-35
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
40-70
15-25
40-60
40-60
1O-I6
60-90
30-60
30-75
Comments
Canned, refrigerated biscuits take 2 to 4
minutes less time,
Preheat cast iron pan for crisp crust.
Decrease about 5 minutes for muffin mix
or bake at
for 25 minutes, then at
350”F. for 10 to 15 minutes.
Dark metal or glass gives deepest
browning.
Two-piece pan is convenient.
Line pan with wax paper.
Paper liners produce moister crusts.
Use 300°F. and Shelf B for
or
individual cakes.
If baking four layers, use
Shelves B and D.
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50”F. for more browning.
Reduce temperature to 300°F. for large
custard.
Cook bread or rice
with custard
base 80 to 90
-
Large pies use
and increased time.
quickly brown meringue, use 400°F. for
to I minutes.
Custard fillings require lower temperature
longer time.
Increase time for large amount
size
13
