Guide
1. Aluminum
conduct heat
2. Dark or
finishes and
3.
the oven is not
For most conventional
glass cookware
absorb
necessary,
for foods
-
baking, light, shiny finishes give best
heat, which may result in dry, crisp
which cook longer than 30 to 40
results because they help prevent
crusts. Reduce oven heat
if
-
For best browning
lighter crusts are desired. Rapid
results, we recommend dull bottom
browning of some foods can be
surfaces for cake pans and pie plates.
achieved by preheating cast iron
cookware.
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Bread
Biscuits
thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
roll
Cakes
cakes
Cupcakes
Fruit cakes
Layer
Layer,
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other
Baked apples
Custard
Puddings, Rice
Pies
Meringue
One crust
crust
shell
Miscellaneous
Baked potatoes
dishes
Shiny Cookie Sheet
Shiny
Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Parr
Metal Jelly Roll Pan
Metal or Ceramic Parr
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or
Loaf or
Pan
Shiny Metal Parr with
satin-finish bottom
Shiny Metal Parr with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or
Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Casserole
Foil Parr on Cookie Sheet
Spread to crest edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Set on Oven Shelf
Glass or Metal Pan
Shelf
B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B, C
B, C
B, C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
Oven
Temperature
400°-4750
350°-4000
400°-4500
350°
400°-425”
375°
350°-3750
375°-4250
375°-4250
350°-375”
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
350°-3750
350°-3750
350°
325”-350°
350°-4000
400°-4250
375°-4000
350°-400”
300°-3500
325°
400°-4250
325°-3500
400”-425°
400°-4250
450°
325°-400”
325”-375°
300°-3500
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
hrs.
20-35
25-30
40-@
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Comments
Canned, refrigerated biscuits fake
2
minutes less time.
Preheat cast iron pan for crisp crust.
Decrease about 5 minutes for muffin
or bake at
for 25 minutes,
then at
for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
Two-piece pan is convenient
Line pan with waxed paper.
Paper liners produce more moist
crusts.
Use
and Shelf B for
or
individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase temp.
to
for more browning.
Reduce temp. to
for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Large pies use
and increase
time.
To
brown meringue, use
for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
Increase time for large amount
or sire.
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