Oxford Democrat., 1921-12-13
MANY FACTORS TO CONSIDER IN ouoos
me- THE BEST TxNPERATURE.

IL must be remembered that thete IL
no ono method OF managing ovens which
can be expected 10 prove invariably
superior to all others. There are always
at least two ways Of baking any given
product. For instance, popovers are
usually put into hot oven (about 460'
FL which 10 then reduced In tempera-
ture about 6Os F., Jet equally delicious
popovers can be made by putting them
into cold oven and bringing the hea'
up gradually through . somewhat logger
time.
TWO WAYS OF BAKING BREAD.
Similarly, bread dough may be allowed
10 rise until 1t has somewhat moro than
doubled its original bulk. and put into
hot oven (4OO' r. or little more), then
the heat reduced to finish baking; or it
NAV be put into . moderate oven (SS0o F.
to 375e r before IL 10 quite 20 we'll risen,
and allowed to complete the rising proc
sss while the oven is being heated up
to 4O0o r. or little higher, after which
the temperature is reduced to complete
the baking process. Results are equally
good in either case, II tho procedure has
been properly followed, is the opinion OF
the United States Department. OF Agri
culture.
Again, ovens of varying sizes and con
struc,ion do not always bake 10 the same
way, even though the thermometer may
record the same temperature in every
case. A joint will roast, or cake or
loaf OF bread bake quite as we'll in .
large, heavy oven (coal range, heavy
"Hrelsss" gas rangr) at . temperature
5Oe lower than In q smaller, thinner
walled gas.range oven through which q
blast of hot air IL rapidly circulating.
Choose temperatures with the follow
Ing principles In mind:
I. The larger sizes Of loaf, roll, muf.
fip. potatoes and such usually require
lower temperatures for longer periods,
and the smaller sizes higher tempera-
lures and shorter periods, other things
being equal.
g. The shape OF the loaf or roll is
important. A half-pound sponge cake
or angel food cake baked in Turks
bead pan (center tube) stauds compar.
atively high temperature better than
does the same weight Of cake baked as
an ordinary loaf.
8. The composition of the batter or
dough largely governs the baking tenn
perature. A plain loaf cake containing
ompar stively little sugar, egg, and fat
Ii. e., o "chesp" cake) requires greater
care and more gradually applied heat
han does richer cake; II should there
fore be put into cool oven in order to
get the best results.
Different ovens vary somewbst iu the
tsmpera ure necessary for the best re
.ults In baking, but the following have
been found generally successful In bak-
ing various products. All figures are
Fahrenheit:
Biscuits, baking powdsr-4OOe to 50Oo
Bread-S50o to 450o. Begin low and
raise temperature rapidly, reducing
again, or begin high and reduce sharply
Angel food-SO0o to 400o. Or, put in
TO 4l0e oven, turn gas ont for TO 10
minutes, lower to S300, then at last raise
TO 500.
Cookies-S75o to 40Uo.
Cup cakes-3O00 tn 400.
Gingerbread-370o to 1902.
Layer oake-SO00 to 1902.
begin low, raise grsduslly.)
Loaf cake-2S0o to 1902. Begin low,
raise temperature very gradually at first,
then more rapidly.
Sponge cske-S000 to 400'. (See Angel
food
Custard-25Oo to $500. Or set In pan
Of hot water, and use $500 to 45Oo.
Meat, roasted-4OOo to 5O0', then $500
to $50. Scar at higher temperatures
(or else In heavy kettle or skillet on top
Of raDge) reduce sharply and finish at
lower temperatures.
Mufius-425o to 450o.
Pastry (no fllling)-46O0 to 4750.
Pies with f1lling)-4500 to 5OOo.
(Put into hot oven, lower when 1t be-
gins to color.)
Popovers-450o to $500.
Potatoes-4OOo to 5O0o. Or at lower
temperatures, increasing the time.
Puddings-S50o to 400o. II high In
eggs and milk, bake like custard.
Rolls-4O0o to 450o.
Soufle-S50' to 400o. (See Cus:asd.l