|
|
| Baking
- Timetable for Baking |
|
|
| |
|
 |
| |
| |
|
|
|
 |
|
|
|
|
|
|
|
What's Cooking |
Temperature |
Time |
|
|
|
|
|
CAKES: |
|
|
|
Cupcakes, standard size |
350°F-375°F |
15-25 minutes |
|
Angel food and sponge |
250°F-375°F |
30-60 minutes |
Fruit cakes:
Steamed 1 hour, then baked:
Entirely baked: |
250°F
275°F-300°F |
1-2 hours
2-4 hours |
|
Jelly roll |
400°F |
12-15 minutes |
|
Loaf |
350°F |
45-75 minutes |
|
Pound |
300°F-325°F |
1-1½
hours |
|
Rectangular cakes |
350°F-375°F |
35-50 minutes |
|
Round or square layers |
350°F-375°F |
25-40 minutes |
|
COOKIES: |
|
|
|
Bar |
350°F-375°F |
25-30 minutes |
|
Drop |
350°F-400°F |
8-15 minutes |
|
Rolled or shaped |
375°F-400°F |
7-12 minutes |
|
QUICK
BREADS: |
|
|
|
Biscuits |
425°F-450°F |
10-15 minutes |
|
Corn bread |
400°F-425°F |
25-40 minutes |
|
Muffins |
400°F-425°F |
20-25 minutes |
|
Popovers |
375°F |
1 hour |
|
Fruit and nut loaves |
350°F-375°F |
1-1¼
hours |
|
YEAST
BREADS: |
|
|
|
Plain rolls |
400°F-425°F |
15-25 minutes |
|
Sweet rolls |
375°F-400°F |
20-30 minutes |
|
Loaves |
400°F |
35-55 minutes |
|
PASTRY: |
|
|
|
Custard-type pies in
unbaked shell |
400°F-425°F |
30-45 minutes |
|
Two-crust pies, uncooked
filling |
400°F-425°F |
45-60 minutes |
|
Two-crust pies, cooked
filling |
425°F-450°F |
30-45 minutes |
|
Pie and tart shells only |
450°F |
10-15 minutes |
|
Meringue on pie, quick
method |
425°F |
4-6 minutes |
|
Meringue on pie, slow
method |
350°F |
12-15 minutes |
|
MISCELLANEOUS: |
|
|
|
Custard (baked in pan of
hot water) |
325°F-350°F |
45-60 minutes |
|
Macaroni and cheese |
350°F |
25-30 minutes |
|
Rice pudding (raw rice) |
300°F |
2-3 hours |
|
Scalloped potatoes |
350°F |
1-2 hours |
|
Soufflés (baked in pan of
hot water) |
325°F |
50-60 minutes |
|
Spoon bread (baked in pan
of hot water) |
375°F |
40-50 minutes |
|
|
|
|
*When baking products made
from packaged mixed it is advisable to
follow manufacturer's directions for baking
temperatures and times. |
|
|
|
BACK |
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
| |
|
