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Conventional Baking Chart
You mayfind these guidelineshelpfulwhen comparingthe bakingtimes, temperaturesand oven rack positions of
commonlybaked foods.
_--I
li
TIME**
PRODUCT & TYPE
PAN SiZE
RACK PosmoN*
TEMPERATURE
(MINUTES)
CAKE
Chocolate, two layers
9"
2 or 3
350°
30-35
Yellow,two layers
9"
2 or 3
350°
25-35
White, two layers
9"
2 or 3
350°
25-30
Bundt
tube
2
350°
35-45
Cupcakes
2 or 3
350°
15-25
Sheet Cake
9 x 13"
2 or 3
350°
30-40
Angel Food
tube
1
375°
30-40
Pound Cake
loaf
2 or 3
325°
55-60
PIES
Two Crust
Fruit, fresh
9"
1 or 2
400°-425 °
45-60
Fruit, frozen
9"
1
400°-425 °
45-70
One Crust
Custard, fresh
9"
1 or 2
350°
60-80
Pie Shell
9"
1 or 2
400°
8-12
COOKIES
Chocolate Chip
2 or 3
350°-375 °
8-12
Peanut Butter
2 or 3
350°-375 °
8-12
Sugar
2 or 3
350°-375 °
8--12
Brownies
9 x 13"
2 or 3
350°
25-40
BREADS
Yeast
Loaf
loaf
2
375°
20-40
Rolls
2 or 3
375°-400 °
15-20
Quick
Loaf, nut or fruit
loaf
2 or 3
325° -350 °
45-60
Gingerbread
9 x 9"
2 or 3
350°
30-40
Cornbread
8 x 8"
2 or 3
400° -450 °
15-30
Cornbread Muffins
2 or 3
375° -400 °
10-25
Biscuits
2 or 3
400° -450 °
8-20
Muffins
2 or 3
375° -400 °
15-25
* The bottom rack position is position #1.
** Times are only approximate and may vary depending on the recipe used.
Temperature Conversions
° Fahrenheit
200
250
275
300
325
350
375
400
425
450
° Celsius
100
120
140
150
160
180
190
200
220
230
PAGE 15
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