Conventional Baking Chart
You mayfind these guidelineshelpfulwhen comparingthe bakingtimes, temperaturesand oven rack positionsof
commonlybakedfoods.
_--I li TIME**
PRODUCT & TYPE PAN SiZE RACK PosmoN* TEMPERATURE (MINUTES)
CAKE
Chocolate,two layers 9" 2 or 3 350° 30-35
Yellow,two layers 9" 2 or 3 350° 25-35
White, two layers 9" 2 or 3 350° 25-30
Bundt tube 2 350° 35-45
Cupcakes 2 or 3 350° 15-25
Sheet Cake 9 x 13" 2 or 3 350° 30-40
Angel Food tube 1 375° 30-40
Pound Cake loaf 2 or 3 325° 55-60
PIES
Two Crust
Fruit, fresh 9" 1 or 2 400°-425 ° 45-60
Fruit, frozen 9" 1 400°-425 ° 45-70
One Crust
Custard, fresh 9" 1or 2 350° 60-80
Pie Shell 9" 1 or 2 400° 8-12
COOKIES
Chocolate Chip 2 or 3 350°-375 ° 8-12
Peanut Butter 2 or 3 350°-375 ° 8-12
Sugar 2 or 3 350°-375 ° 8--12
Brownies 9 x 13" 2 or 3 350° 25-40
BREADS
Yeast
Loaf loaf 2 375° 20-40
Rolls 2 or 3 375°-400 ° 15-20
Quick
Loaf, nut or fruit loaf 2 or 3 325° -350 ° 45-60
Gingerbread 9 x 9" 2 or 3 350° 30-40
Cornbread 8 x 8" 2 or 3 400° -450 ° 15-30
Cornbread Muffins 2 or 3 375° -400 ° 10-25
Biscuits 2 or 3 400° -450 ° 8-20
Muffins 2 or 3 375° -400 ° 15-25
* The bottom rack position is position #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
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