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APPROXIMATE TIME
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Angel or Sponge Cakes
Sheet pans 18 x 26 x 1" (457 x 660 x 25 mm)
Scaled 5-6 lbs. (2.3-2.7 kg) per pan
300 to 325°F/148.9 to 162.8°C
15 to 20
Loaf or Tube Pans
315 to 340°F/157.2 to 171°C
20 to 30
Cup Cakes
350 to 400°F/176.7 to 204.4°C
6 to 12
Frozen Fruit Pies
350 to 375°F/176.7 to 190.5°C
30 to 45
Pumpkin or Custard Pies
300 to 350°F/148.9 to 176.7°C
30 to 45
Cobblers
12 x 18 x 2" or 12 x 20 x 2
1
/
2
" pans
(305 x 457 x 51 mm or 305 x 508 x 64 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
Fruit Turnovers
5
2
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5
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NOTE:
Cobblers, fruit, custard and pumpkin pies should be placed on sheet pans for baking.
Cookies
2
1
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4
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4
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2
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4
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5
3
p
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Brownies
350°F/176.7°C
12 to 20
Yeast Breads
NOTE:
Yeast breads should be fully proofed for best results.
Rolls
0
1
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4
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8
2
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1
1
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2
to 2
1
/
2
oz. (42.5 to 70.8 grams)
350 to 400°F/176.7 to 204.4°
8 to 15
Loaf Bread
0
4
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5
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9
1
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3
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3
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5
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1
-
Sweet Rolls and Pastries
325 to 375°F/162.8 to 190.5°C
5 to 15
Biscuits
- Rolled
1
/
2
" (13 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
18 x 26 x 1" (457 x 660 x 25 mm) pan,
0
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5
18 x 26 x 2" (457 x 660 x 51 mm) pan,
8-20 lbs. (3.6-9.1 kg) per 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
