–17 –
RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING
TEMPERATURE TIME IN NO. OF
PRODUCT °F (°C) MINUTES RACKS
Cakes
Sheet Cakes
[[µ[[PPSDQ
Scaled 41/2WROEWRNJSDQ WR
Scaled 6 to 71/2OEWRNJSDQ
WR
Sheet Cakes
[[µ[[PPSDQ WR
6FDOHGWROEWRNJSDQ WR
2UWZR[[µ[[PPSDQV
6FDOHGWROEWRNJSDQ
Angel or Sponge Cakes
6KHHW3DQV[[µ[[PP
6FDOHGWROEWRNJSDQ
WR
Loaf or Tube Pans WR ²
Cupcakes WR
Frozen Fruit Pies WR ²
Pumpkin or Custard Pies WR ²
Cobblers
[[µ[[PPRU
WR ²
[[1/2µ[[PP
Meringue Pies WR ²
Fruit Turnovers
[[µ[[PPSDQV WR ²
NOTE: Pies and cobblers; fruit, custard
and pumpkin pies in pie pans should be
SODFHGRQ[[µ[[PP
pans for baking.
Cookies
5ROOHGRU3UHVVHG WR ²
'URS WR ²
Brownies WR ²
Yeast Breads NOTE: Yeast breads should
be fully proofed for best results.
Rolls³R]J WR ²
11/2 to 21/2R]WRJ WR ²
Loaf Bread³OEJ WR 3DQV
3DQV
Sweet Rolls & Danish Pastry WR ²
Biscuits³5ROOHG1/2µPP7KLFN WR ²
0XIÀQV WR ²
[[µ[[PPSDQ WR
WROEWRNJSDQ
[[µ[[PPSDQ WR
WROEWRNJSHUSDQ
&RUQ0XIÀQV WR ²