– 22 –
RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING
TEMPERATURE
TIME IN
NO. OF
PRODUCT
°F
(°C)
MINUTES
RACKS
Cakes
Sheet Cakes
18 x 26 x 1" (457 x 660 x 25 mm) pan
Scaled 4
1
/
2
to 6 lb (2 to 2.7 kg)/pan
325-360
(163-182)
20 to 23
5
Scaled 6 to 7
1
/
2
lb (2.7 to 3.4 kg)/pan
335-350
(168-177)
22 to 25
4
Sheet Cakes
18 x 26 x 2" (457 x 660 x 51 mm) pan
300-325
(149-163)
25 to 35
4
Scaled 10 to 12 lb (4.5 to 5.4 kg)/pan
300-325
(149-163)
25 to 35
3
Or, two 12 x 18 x 2" (305 x 457 x 51 mm) pans
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1" (457 x 660 x 25 mm)
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan
300-325
(149-163)
15 to 20
4
Loaf or Tube Pans
315-340
(157-171)
20 to 30
3 – 4
Cupcakes
350-400
(177-204)
6 to 12
4
Frozen Fruit Pies
350-375
(177-191)
30 to 45
3 – 4
Pumpkin or Custard Pies
300-350
(149-177)
30 to 45
3 – 4
Cobblers
12 x 18 x 2" (305 x 457 x 51 mm) or
350-400
(177-204)
30 to 45
3 – 4
12 x 20 x 2
1
/
2
" (305 x 508 x 64 mm)
Meringue Pies
350-425
(177-218)
6 to 10
2 – 4
Fruit Turnovers
18 x 26 x 1" (457 x 660 x 25 mm) pans
350-375
(177-191)
15 to 25
3 – 5
NOTE: Pies and cobblers; fruit, custard
and pumpkin pies in pie pans should be
placed on 18 x 26 x 1" (457 x 660 x 25 mm)
pans for baking.
Cookies
Rolled or Pressed
350-400
(177-204)
6 to 12
3 – 5
Drop
350-400
(177-204)
6 to 15
3 – 5
Brownies
350
(177)
12 to 20
4 – 5
Yeast Breads NOTE: Yeast breads should
be fully proofed for best results.
Rolls — 1 oz (28 g)
350-400
(177-204)
5 to 10
3 – 4
1
1
/
2
to 2
1
/
2
oz (43 to 71 g)
350-400
(177-204)
8 to 15
3 – 4
Loaf Bread — 1 lb (453.4 g)
325-375
(163-191)
20 to 40
3(30) Pans
2(20) Pans
Sweet Rolls & Danish Pastry
325-375
(163-191)
5 to 15
3 – 4
Biscuits — Rolled
1
/
2
" (13 mm) Thick
350-400
(177-204)
5 to 15
3 – 4
Muffins
325-375
(163-191)
6 to 18
3 – 4
18 x 26 x 1" (457 x 660 x 25 mm) pan,
335-400
(168-204)
10 to 20
4
5 to 7 lb (2.3 to 3.2 kg)/pan
18 x 26 x 2" (457 x 660 x 51 mm) pan,
335-400
(168-204)
15 to 25
4
8 to 20 lb (3.6 to 9 kg) per pan
Corn Muffins
335-385
(168-196)
10 to 20
3 – 4