RECOMMENDED TEMPERATURES AND TIMES FOR BAKING - Cont'd.
PRODUCT |
| TEMPERATURE |
| APPROX. TIME (MIN.) |
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Angel or Sponge Cakes |
|
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|
|
Sheet pans 18 x 26 x 1" |
|
|
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(457 x 661 x 25.4 mm) |
|
|
|
|
|
Scaled |
| 300 to 325°F/148.9 to 162.8°C |
| 15 to 20 |
|
Loaf or Tube Pans |
| 315 to 340°F/157.2 to 171°C |
| 20 to 30 |
|
Cup Cakes |
| 350 to 400°F/176.7 to 204.4°C |
| 6 to 12 |
|
Frozen Fruit Pies |
| 350 to 375°F/176.7 to 190.5°C |
| 30 to 45 |
|
Pumpkin or Custard Pies |
| 300 to 350°F/148.9 to 176.6°C |
| 30 to 45 |
|
Cobblers |
|
|
|
|
|
12 x 18 x 2" or 12 x 20 x 21⁄2" pans |
| 350 to 400°F/176.7 to 204.4°C |
| 30 to 45 |
|
(304.8 x 661 x 50.8 or |
|
|
|
|
|
304.8 x 508 x 63.5 mm) |
|
|
|
|
|
Meringue Pies |
| 350 to 425°F/176.7 to 218.3°C |
| 6 to 10 |
|
Fruit Turnovers |
|
|
|
|
|
Sheet pans |
| 350 to 375°F/176.7 to 190.5°C |
| 15 to 25 |
|
NOTE: Cobblers, fruit, custard and pumpkin |
| pies should be placed on sheet pans for |
| baking. |
|
|
|
| |||
Cookies |
|
|
|
|
|
|
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| |
Rolled or Pressed |
| 350 to 400°F/176.7 to 204.4°C |
| 6 to 12 |
|
Drop |
| 350 to 400°F/176.7 to 204.4°C |
| 6 to 15 |
|
Brownies |
| 350°F/176.7°C |
| 12 to 20 |
|
Yeast Breads |
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NOTE: Yeast breads should be fully proofed for best results.
Rolls - 1 oz. (28 grams)
11⁄2 to 21⁄2 oz. (42.5 to 70.8 grams)
Loaf Bread - l lb. (0.5 kg)
Sweet Rolls and Pastries
Biscuits - Rolled 1⁄2" (12.7 mm) thick
Muffins
Corn Bread
18 x 26 x 1"(457 x 661 x 25.4 mm) pan,
18 x 26 x 2" (457 x 661 x 50.8 mm) pan,
Corn Muffins
350to 400°F/176.7 to 204.4°C
350to 400°F/176.7 to 204.4°C
325to 375°F/162.8 to 190.5°C
325to 375°F/162.8 to 190.5°C
350to 400°F/176.6 to 204.4°C
325to 375°F/162.8 to 190.5°C
335to 400°F/168.3 to 204.4°C
335to 400°F/168.3 to 204.4°C 335 to 385°F/168.3 to 196°C
5 to 10
8 to 15
20 to 40
5 to 15
5 to 15
6 to 18
10 to 20
15 to 25
10 to 20
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