1. Aluminum pans conduct heat quickly. For most conventional oven heat 25° if lighter crusts are desired. Preheat cast iron for
baking light shiny finishes generally give best results beCaUSethey
baking some foods for rapid browning when food is added,
prevent overbrowning in the time it takes for heat to cook the
3. Preheating the oven is not always necessary,especially for
_-
center areas. Dull (satin-finish) bottom surfaces of pans are
foods which cook longer than 30 or 40 minutes, For food with
recommended for cake pans and pie plates to be sure those areas
short cooking times, preheating gives best appearance an?
brown completely.
crispness.
Z Dark or non-shiny finishes, also glass and pyroceram, generally
4. Open the oven door to check food as little as possible to pre-
absorb heat which may result in dry, crisp crusts. Reduce
vent uneven heating and to save energy,
shelf
Position
Owen
Temp.
?ime9
Min.
Fwd
Container
co
E3read
Biscuits(%-in.thick)
Cannedrefrigeratedbiscuitstake
2-4 min.lesstime.
ShinyCookie Sheet
Shiny MetalPanwith
Satin-finishbottom
CastIron or Glass
ShinyMetal Panwith
Satin-finishbottom
ShinyMetal Muffin Pans
DeepGlassor Cast IronCups
Metalor GlassLoaf Pans
Metalor GlassLoaf Pans
ShinyOblong or Muffin Pans
ShinyOblong or Muffin Pans
B, C
B,A ‘
B
B
A, B
B
B
A, B
A, B
B,A
400°-475°
350°-4000
400°-450°
350°
400°-4250
375°
350°-375°
375°-425°
375°-4250
350°-3750
1
2
2
4
2
4
4
4
1
2
Coffeecake
Corn breador muffins
Gingerbread
Preheatpan for crisp crust.
Muffins
Popovers
Decreaseabout 5 min.for muffin mix.
Or bakeat 450° for 25 min.,then at
350° for 10-15min.
Quick LoafBread
Yeastbread(2 loaves)
Darkmetal or glassgive deepest
browning.
Forthin rolls, Shelf B maybe used.
Forthin rolls, Shelf B maybe used.
Plainrolls
Sweetrolls
Cakes
(withoutshortening)
Angelfood
Jelly roll
Sponge
Aluminum Tube Pan
MetalJelly Roll Pan
Metalor Ceramic Pan
325°-3750
375°-4000
325°-3500
30-55
10-15
45-60
Two piecepan is convenient.
Line panwith waxedpaper.
A
B
A
Cakes
Bundt cakes
Cupcakes
Metalor Ceramic Pan
Shiny MetalMuffin Pans
Metalor GlassLoafor
TubePan
Shiny MetalPanwith
Satin-finishbottom
Shiny Metal Panwith
Satin-finishbottom
Metalor GlassLoaf Pans
Metalor GlassPans
CookieSheet
CookieSheet
CookieSheet
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-300°
350”-375°
350°-3750
350°
325°-350°
350°-400°
400°-425°
375°-4000
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paperliners produce more moist
crusts.
Use300° and Shelf B for small or
individual cakes.
Fruit cakes
Layer
Layer,Chocolate
Loaf
a3ddes
Brownies
Drop
B,C
B,C
B, C
B, C
.—.—
A, B, C
B
B
25-35
10-20
6-12
7-12
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
60-90
30-60
30-75
Bar cookiesfrom mix usesametime.
Use Shelf C and increase temp. 25-
50° for more browning.
Refrigerator
.
Rolledor sliced
Fruits,
Other I!MswWS
Bakedapples
Custard
Glassor Metal
GlassCustard Cupsor
Casserole(setin pan of
notwater)
GlassCustard Cupsor
Casserole
350°-400°
300°-3500
325°
Reducetemp. to 300°for large cus-
tard. Cook bread or rice pudding
with custard base80to 90 minutes.
Puddings,Riceand
Custard
Pies
Frozen
‘oil Panon CookieSheet
Spreadto crust edges
31assor Satin-finish Metal
Slassor Satin-finish Metal
21assor Satin-finish Metal
A
B,A
A, B
B
B
400°-4250
325°-3500
400°-425°
400°-4250
450°
325°-4000
325°-3750
300°-350°
Large piesuse400° and increase
time,
To quickly brown meringue use
400° for 8-10 min.
Custardfillings require lower temp.,
longer time.
Meringue
Onecrust
Two crust
PastryShell
M&3edkwveous
Bakedpotatoes
Scallopeddishes
Souffles
A%wa-
jet on OvenShelf
Nassor Metal
Yass
A, B, C
A, B, C
El
Increasetime for largeamount or
size.
—
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