TIME, TEMPERATURE & SWITCH SETTING CHART FOR BAKING
This baking chart is a guide only. Recipes, mixing procedures, utensils and individual standards of doneness, browning, etc., can result in variations in the precise time, temperature and switch settings necessary to produce a satisfactory product.
High product quality can be obtained and maintained only if all phases of the baking operation are properly performed. Variation in ingredients, under or overmixing, holding time before baking, etc., can affect the texture, consistency and the basic quality of the product.
| TEMPERATURE | TIME | SWITCH SETTINGS | |||
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PRODUCT | (F°) | (C°) | (MIN.) | TOP | BOTTOM | |
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Bread | 375 – 425 | 191 – 218 | 35 | – 50 | MED | MED |
Rolls | 375 – 425 | 191 – 218 | 20 | – 30 | MED | MED |
Cake, Layer | 350 – 375 | 177 – 191 | 20 | – 30 | MED | MED |
Cup Cakes | 375 – 400 | 190 – 204 | 15 | – 20 | MED | MED |
Cake, Loaf | 350 – 375 | 177 – 191 | 20 | – 30 | MED | MED |
Angel Cake | 300 – 335 | 149 – 168 | 35 | – 50 | MED | MED |
Corn Bread | 400 – 425 | 204 – 218 | 25 | – 30 | HI | MED |
Fruit Pies | 400 – 425 | 204 – 218 | 40 | – 60 | MED | MED |
Meringue Pies | 425 – 450 | 218 – 232 | 5 | – 8 | HI | OFF |
Browning Biscuits | 400 – 425 | 204 – 218 | 12 | – 18 | MED | MED |
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