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 onlyapproximateandmayvary"dependingon tilerecipeused.
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
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