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