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Baking
Chart
You may find these guidelines helpful when comparing the baking times, temperatures
and oven rack
positions of commonly baked foods.
Product & Type
Pan Size
Rack Position*
Temperature
Time**
Cake
Chocolate, two layers
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
1 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 S'
2, 3 or 4
375 °
30-35
Pies
Two Crust
Fruit, 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
3500-375 °
8-12
Sugar
2, 3 or 4
3500-375 °
8-12
Brownies
8" x 8"
2, 3 or 4
350 °
30-40
Breads
Yeast
Loaf
loaf
i or 2
375 °
30-40
Rolls
2, 3 or 4
3750-400 °
15-20
Quick
Loaf, nut or fruit
loaf
2, 3 or 4
350 °
45-60
Gingerbread
9" x 9"
2, 3 or 4
350 °
40
Cornbread
8" x 8"
2, 3 or 4
400°-450 °
15-30
Cornbread Muffins
2, 3 or 4
400 °
10-20
Biscuits
2, 3 or 4
4000-425 °
10-20
Muffins
2, 3 or 4
400 °
15-25
*Thebottomrackpositionis#1.
*°Timesare onlyapproximate and mayvary" d ependingon tile recipeused.
Temperature
Conversions
°Fahrenheit
200
250
275
300
325
350
375
400
425
4,50
°Celsius
100
120
140
150
160
180
190
200
220
230
PAGE 12
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