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TEMP. TIME IN NO. OF
PRODUCT °F (°C) MINUTES RACKS
Yeast Breads NOTE: Yeast breads should be fully proofed for best results.
Rolls — 1 oz 350-400 (177-204) 5 to 10 4
3
1
1
/2 to 2
1
/2 oz 350-400 (177-204) 8 to 15 4
3
Loaf Bread — 1 lb (453.4 g) 325-375 (163-191) 20 to 40 3(30)Pans
2(20)Pans
Sweet Rolls & Danish Pastry 325-375 (163-191) 5 to 15 4
3
Biscuits — Rolled
1
/2" (1.3 cm) Thick 350-400 (177-204) 5 to 15 4
3
Muffins 325-375 (163-191) 6 to 18 4
3
18 x 26 x 1" (45.7 x 66 x 2.5 cm) pan, 335-400 (168-204) 10 to 20 4
5 to 7 lb (2.3 to 3.2 kg)/pan
18 x 26 x 2" (45.7 x 66 x 5 cm) pan, 335-400 (168-204) 15 to 25 4
8 to 20 lb (3.6 to 9 kg)/pan
Corn Muffins 335-385 (168-196) 10 to 20 4
3
RECOMMENDED TEMPERATURES, TIMES AND NO. OF RACKS FOR BAKING, Cont'd.
Frozen French Fries 400-450 (204-232) 6 to 8 2 to 4
Frozen TV Dinners 350-400 (177-204) 10 to 12 4 to 5
2 to 3
Frozen Entrees —
3
/4 to 1" 300-350 (149-177) 10 to 20 2 to 5
(1.9 to 2.5 cm) Thick
Frozen Meals — 8 oz Foil Pkg. 350-400 (177-204) 20 to 30 2 to 5
REHEATING PREPARED FOODS