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RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING
PRODUCT
Cakes
Sheet Cakes
1
Scaled 4
/
2
1
Scaled 6 to 7
/
2
Sheet Cakes
Angel or Sponge Cakes
Loaf or Tube Pans
Cupcakes
Frozen Fruit Pies
Pumpkin or Custard Pies
Cobblers
1
/
2
Meringue Pies
Fruit Turnovers
NOTE: Pies and cobblers; fruit, custard
and pumpkin pies in pie pans should be
pans for baking.
Cookies
Brownies
Yeast Breads NOTE: Yeast breads should
be fully proofed for best results.
Rolls
1
1
/
to 2
1
/
2
2
Loaf Bread
Sweet Rolls & Danish Pastry
Biscuits
1
/
2
TEMPERATURE
°F
(°C)
– 13 –
TIME IN
NO. OF
MINUTES
RACKS
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