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RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING
TEMP. TIME IN NO. OF
PRODUCT °F (°C) MINUTES RACKS
Cakes
Sheet Cakes
18 x 26 x 1" (45.7 x 66.0 x 2.5 cm) pan
Scaled 4
1
/2 to 6 lb (2 to 2.7 kg)/pan 325-360 (163-182) 20 to 23 5
Scaled 6 to 7
1
/
2
lb (2.7 to 3.4 kg)/pan
335-350 (168-177) 22 to 25 4
Sheet Cakes
18 x 26 x 2" (45.7 x 66 x 5 cm) pan 300-325 (149-163) 25 to 35 4
Scaled 10 to 12 lb (4.5-5.4 kg)/pan
Or, two 12 x 18 x 2" (30.5 x 45.7 x 5 cm) pans 300-325 (149-163) 25 to 35 3
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1" (45.7 x 66 x 2.5 cm)
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan
300-325 (149-163) 15 to 20 4
Loaf or Tube Pans 315-340 (157-171) 20 to 30 3-4
Cupcakes 350-400 (177-204) 6 to 12 4
Frozen Fruit Pies 350-375 (177-191) 30 to 45 4
3
Pumpkin or Custard Pies 300-350 (149-177) 30 to 45 4
3
Cobblers
12 x 18 x 2" (30.5 x 45.7 x 5 cm) or
350-400 (177-204) 30 to 45 4
12 x 20 x 2
1
/
2
" (30.5 x 50 x 6.3 cm)
3
Meringue Pies 350-425 (177-218) 6 to 10 4
3
2
Fruit Turnovers
18 x 26 x 1" (45.7 x 66 x 2.5 cm) pans 350-375 (177-191) 15 to 25 5
4
NOTE: Pies and cobblers; fruit, custard 3
and pumpkin pies in pie pans should be
placed on 18 x 26 x 1" (45.7 x 66 x 2.5 cm)
pans for baking.
Cookies
Rolled or Pressed 350-400 (177-204) 6 to 12 5
4
3
Drop 350-400 (177-204) 6 to 15 5
4
3
Brownies 350 (177) 12 to 20 5
4