12
Baking Guidelines
When baking with a new oven, keep in mind temperatures vary from oven to oven. Store-bought thermometers are
generally not accurate and should not be used to calibrate oven temperatures.
Hints for Cookies,
•
Shiny, flat cookie sheets should
be used. Avoid cookie pans with
high sides—this will cause
uneven browning on the top.
•
Cookie sheet should not touch
the sides of the oven or door.
Cakes,
•
Follow recipe’s directions for pan
size. Shiny pans work best for
cakes.
•
Cake baked in too large a pan
will be thin and dry. Too small a
pan will be undercooked or
unevenly cooked and may spill.
Pies
•
Pies should be baked in dark or
dull pans to increase browning.
•
Frozen pies should be heated on
an aluminum cookie sheet.
Cooking
BAKING TIME GUIDELINES
Cake Pan
Type
Pan size
Cups of
batter
Oven
Temp.
Minutes
7 ¾” x 5 ¾”
2 ½
350°F
25 to 30
Oval
13” x 9 ¾”
8
350°F
25 to 30
6”
2
350°F
25 to 30
8 “
3
350°F
30 to 35
Round,
2” layer
14”
10
350°F
50 to 55
8”
5
325°F
60 to 65
Round,
3” layer
12”
11
325°F
75 to 80
Half Round,
2” layer
18”
9
325°F
60 to 65
Half Round,
3” layer
18”
12
325°F
60 to 65
6”
2
350°F
25 to 30
10”
6
350°F
35 to 40
Square
16”
15 1/2
350°F
45 to 50
BAKEWARE GUIDELINES
Dark or dull
pans
Absorb more heat
and result in darker
browning.
Recommended for
pies and breads.
Shiny pans
(no sides)
Recommended for
cookies.
Shiny pans
(sides)
Recommended for
cakes
Glass pans
Lower recommended
oven temperature by
25°F.
Bake Pan Placement
• Keep pans and baking sheets 2 inches
from oven walls.
• Stagger pans placed on different racks
so one is not directly over the other.