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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
Cake
Chocolate,
two layers
Yellow, two 1wets
White, two layers
Bundt
Cupcakes
Sheet Cake
Angel Food
Pound Cake
Snacking
Cake
Pies
Two Crust
Fruit, }?esh
Fruit, frozen
One Crust
Custard,
fresh
Pie Shell
Cookies
Ch.ocolate Chip
Peanut
Butter
Sugar
Brownies
Breads
Yeast
Loaf
Rolls
Quick
Loaf, nut or fruit
Gingerbread
Cornbread
Cornbread
Muffins
Biseuits
Muffins
Pan Size
Rack
Position
°
Temperature
°F
Time °_
9"
2, 3 or 4
350 °
30-35
9"
2, 3 or 4
350 °
30-35
9"
2, 3 or 4
350 °
25-30
tube
1 or 2
350 °
35-45
2, 3 or 4
350 °
15-20
15" x 10"
2, 3 or 4
350 °
20-25
tube
1
375 °
30-40
loaf
2, 3 or 4
325 °
40-50
8" x 8"
2, 3 or 4
375 °
30-35
11 X S _!
9"
2, 3 or 4
400°-425 °
35-55
9"
1
400 °- 425 °
45-60
9"
2, 3 or 4
350 °
35-40
9"
2, 3 or 4
400 °
8-12
2, 3 or 4
350°-375 °
8-12
2, 3 or 4
350°-375 °
8-12
2, 3 or 4
350°475
°
8-12
2, 3 or 4
350 °
30-40
loaf
1 or 2
375 °
30-40
2, 3 or 4
375%400 °
15-20
loaf
9" x 9"
8" x 8"
2, 3 or 4
350 °
45-60
2, 3 or 4
350 °
40
2, 3 or 4
4000-450 °
15-30
2, 3 or 4
400 °
10-20
2, 3 or 4
4000-425 °
10-20
2, 3 or 4
400 °
15-25
_The bottom rack position is #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 12
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