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Baking
Chart
You may find these guidelines helpfill when comparing the baking times, temperatures
and oven rack
positions of commonly baked foods.
Product
& Type
Pan Size
Rack Position °
Temperature
°F
Time °*
Cake
Choeolate, two ]_-ers
9"
2, 3 or 4
350 °
30-35
Yellow, two layers
9"
2, 3 or 4
350 °
30-35
white, two layers
9"
2, 3 or 4
350 °
25-30
Bundt
tube
I or 2
350 °
35-45
Cupcakes
2, 3 or 4
350 °
15-20
Sheet Cake
15" x 10"
2, 3 or 4
350 °
20-25
Angel Food
tube
1
375 °
30-40
Pound Cake
loaf
2, 3 or 4
325 °
40-50
Snacking Cake
8" x 8"
2, 3 or 4
375 °
30-35
Pies
Two Crust
Fnfit, fresh
9"
2, 3 or 4
4000-425 °
35-55
Fruit, frozen
9"
1
400 °- 425 °
45-60
One Crust
Custard, fresh
9"
2, 3 or 4
350 °
35-40
Pie Shell
9"
2, 3 or 4
400 °
8-12
Cookies
Chocolate Chip
2, 3 or 4
350°-375 °
8-12
Peanut Butter
2, 3 or 4
350°-375 °
8-12
Sugar
2, 3 or 4
350°-375 °
8-12
Brownies
S" x S"
2, 3 or 4
350 °
30-40
Breads
Yeast
Loaf
loaf
1 or 2
375 °
30-40
Rolls
2, 3 or 4
3750-400 °
15-20
Quick
Loa[ nut or fruit
loaf
2, 3 or 4
350 °
45-60
Gingerbread
9" x 9"
2, 3 or 4
350 °
4(1
Cornhread
S" x S"
2, 3 or 4
400°-450 °
15-30
Cornbread
Muffins
2, 3 or 4
400 °
10-20
Biscuits
2, 3 or 4
400°-425 °
10-20
Muffins
2, 3 or 4
400 °
15-25
_The bottom rack position is #i.
° °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 12
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