Baking Guide
, Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes
generally 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.
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
preferred for baked goods.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
3. Preheating the oven is not always
necessary, especially for foods that
Shelf
Position
c
B
B
B
B
B
B
B
B
B
Oven
Temperature
400°-4750
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
IO-25
20-30
Food
Bread
Biscuits ( l/2-in. thick)
Cookware
Comments
Shiny Cookie Sheet
Canned, refrigerated biscuits take 2
4 minutes less time.
Coffee cake
Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-iron Cups
350°-4000
Corn bread or muffins
Gingerbread
400°-4500
350°
Preheat cast-iron pan for crisp crust
Muffins
Popovers
4000
-
4250
375°
Decrease about 5 minutes for muffin
mix, or bake at 450°F. for 25 minutes,
then at
for 10 to 15 minutes.
Quick loaf bread
Yeast bread (2 loaves)
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
350°-3750
375°-425”
Dark metal or glass give deepest
browning.
Plain rolls
Sweet rolls
—
shortening)
Angel food
Jelly roll
Sponge
Cakes
cakes
Cupcakes
Fruitcakes
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
375°-4250
350°-3750
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
45-65
20-25
2-4
20-35
25-30
40-60
Two-piece pan is convenient
Line pan with waxed paper.
A
B
B
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
A, B
B
A, B
B
B
Et
325°-3500
350°-3750
275°-3000
Paper liners produce moister crusts.
Use 300”F. and Shelf B for small or
individual cakes.
Layer
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
350°-3750
Layer, chocolate
350°-3750
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Other Desserts
Baked apples
Custard
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp.
to
for more browning.
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
B, C
B
B
A
B, C
B
B
B
350°-4000
300°-3500
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
Reduce temp. to 300”F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, rice
and custard
Pies
Frozen
325°
Foil Pan on
Cookie Sheet
Spread to crust edges
4000
-
4250
325°-3500
For large pies use 400”F. and more time.
To quickly brown meringue,
use 400”F. for 9 to I minutes.
Custard fillings require lower
temperature, longer time.
One crust
Two crust
Pastry shell
Miscellaneous
potatoes
Scalloped dishes
Souffles
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
400”-425°
400°-4250
450°
Increase time for
amount or
size.
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B, C
B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
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