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Baking chart
Refer to "Cooking tips" section.
FOOD
Breads, yeast
• loaf
• rolls, pan
Breads, quick
• biscuits
• muffins
• popovers
• nut bread
• gingerbread
Cakes
• angel food
• layer cake
• loaf/sponge cake
• pound cake
• fruit cake
• sheet cake
Cookies
• drop
• rolled and refrigerated
• fruit and molasses
• brownies
• macaroons
Miscellaneous
• apples, baked
• beans, baked
• custard, cup
• potatoes, baked
• pudding
bread
cottage
rice
• scalloped dishes
• soufflé
Pastries
• cream puffs
• custard and pumpkin pie
• pastry shell
• two crust fruit pie
cooked filling
uncooked filling
• meringue topping
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
U
C
sing and
OVEN
TEMPERATURE
375°F (191°C)
400°F (204°C)
450°F (232°C)
400°F (204°C)
450°F (232°C)
350°F (177°C)
350°F (177°C)
375°F (191°C)
350-375°F (177- 191°C)
350°F (177°C)
350°F (177°C)
300°F (149°C)
300°F (149°C)
375°F (191°C)
375°F (191°C)
375°F (191°C)
350°F (177°C)
350°F (177°C)
375°F (191°C)
300°F (149°C)
325°F (163°C)
400°F (204°C)
350°F (177°C)
375°F (191°C)
325°F (163°C)
350°F (177°C)
350°F (177°C)
400°F (204°C)
350°F (177°C)
450°F (232°C)
400°F (232°C)
400°F (232°C)
350°F (177°C)
Y
aring for
our
APPROXIMATE
COOKING TIME
Oven
(MINUTES)
30-40
12-15
10-15
20-25
20-25
60-75
25-30
30-40
20-30
35-45
34-45
2-2
1
⁄
hrs
2
25-35
10-15
12-18
10-15
20-30
12-15
50-60
5-6 hrs
35-40
75
45-60
30-40
40-60
60-90
50-60
35-40
30-40
10-12
25-30
40-50
10-15
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