I
I
LOWER OVEN
Baking Guide
1. Aluminum pans conduct heat
2. Dark or non-shiny finishes and
3. Preheating the oven is not
For most conventional
glass cookware generally absorb
necessary, especially for foods
baking, light, shiny finishes
heat, which may result in dry, crisp
which cook longer than 30 to 40
generally give best results because
crusts. Reduce oven heat
if
they help prevent
lighter crusts are desired. Rapid
For best browning results, we
browning of some foods can be
recommend dull bottom surfaces
achieved by preheating cast-iron
for cake pans and pie plates.
cookware.
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible when checking food.
Bread
Biscuits (
thick)
cake
Corn
muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
(2 loaves)
rolls
Sweet rolls
Cakes
(without shortening)
Angel
Jelly roll
Sponge
Cakes
Cupcakes
Fruit
Layer,
Loaf
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked
Custard
Puddings, Rice
Custard
Pies
Frozen
Meringue
One crust
crust
shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Shiny
Shiny Metal
with
satin-finish bottom
Irmr or Glass
Shiny Metal
with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-Iron Cups
Metal or Glass
Metal or
Loaf Pans
Shiny Oblong Muffin
Muffin pans
Aluminum Tube
Metal Jelly Roll Pan
Metal Ceramic
Metal Ceramic
Shiny
Pans
Metal or Glass Loaf or
Tube
Shiny Metal
with
satin-finish bottom
Shiny
Pan with
satin-finish bottom
Metal
Loaf Puns
Metal or Glass
Sheet
Cookie Sheet
Sheet
Glass Metal Parr
Glass Custard Cups Casserole
(set in pan
water)
Glass Custard Cups
Foil Pan on Cookie Sheet
Spread
Glass Satin-finish Metal
Glass or
Metal
Glass or Satin-finish Metal
Set on Oven
Glass or Metal Pan
Glass
Shelf
Position
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
4000
-
4750
350°-4000
400°-4500
350°
400°-4250
375”
3500-375°
375°-4250
375” -425°
3500-375”
325°-3750
375°-400”
325°-350”
325°-3500
350°-3750
275°-3000
3500-375°
350” -375°
350°
325°-350”
350°-4000
400°-4250
375”-4000
300”-350”
325°
400°-4250
325°-3500
400°-4250
400”-425°
450°
325°-4000
325°-3750
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
2-4
20-35
25-30
40-60
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
60-90
30-60
30-75
Comments
Canned, refrigerated biscuits take
2
minutes less time.
Preheat cast-iron pan
Decrease about 5 minutes for muffin
mix, bake at
for 25 minutes,
then at
for 10 15 minutes.
Dark
or glass give deepest
browning.
rolls, Shelf B may be used.
For thin rolls. Shelf B mav be used.
Two-piece pan is convenient,
Line pan with wax paper.
Paper liners produce moister crusts.
Use
and Shelf B for small or
individual cakes.
Bar cookies from mix use same time
Use
and increase temp.
for more browning.
Reduce temp.
large
custard.
Cook bread or rice pudding with
custard base 80 90 minutes.
pies
and increased
time.
To quickly brown meringue, use
for 8 10 minutes.
fillings require lower
temperature, longer time.
time for
sizes.
22