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Baking Chart
Radiant
Bake
Time**
CAKE 1 t I I
Yellow - 2 layers i 9" 2, 30, or 3 325° 25-30 350° 30-35• I
White - 2 layers 9" 2 3o or 3 325° 22-30 350° 25-30
Chocolate - 2 layers 9" 2, 30, or 3 325° 25-30 350° 30-35
Bundt tube 2 325° ' 40-45 350° 40-53
Angel Food tube •1, 375° 33-38
Pound Cake 9" loaf 2 300° 50-65 325° 55-70
Cupcakes 3o 325o 15-20 350° 15-25
Sheet Cake '15x10" 3 17-22 350° 20-25
I PIES
Two Crust
Fruit, fresh 9" 3o 375°-400 ° 45-60 400°-425 ° 45-60
Fruit, frozen 40-65 400o-425 ° 40-65
i
One Crust
Custard, fresh 9" 1 325° 40-50 350° 40-50
Cream/Meringue 9" 3o 375° 8-12 400° 8-12
PieShell 9" 2 400°-425 ° 8-12 425°-450 ° 8-12
COOKIES
Chocolate Chip 3o, or 3 325°-350 ° 8-12 3500-375 ° 8-12
Peanut Butter 3o, or 3 3250-350 ° 8-12 3500-375 ° 8-12
Sugar 3o, or 3 3250-350 ° 8-12 3500-375 ° 8-12
Brownies 9x9" 3o 325° 30-35 350° 33-38
BREADS, YEAST
Loaf loaf 1 or 20 350° 20-25 375 ° 20-30
Rolls 3o 375° 10-15 375°-400 ° 10-20
BREADS, QUICK
Loaf, Nut, Fruit loaf 1,2o, or 2 3250-350 ° 40-60 3500-375° 50-70
Gingerbread 9x9" 3o 325° 25-30 350 ° 25-35
Cornbread 8x8" 30 375o-400° 15-30 400°-450 ° 15-30
Cornbread Muffins 30 375° 10-15 400 ° 10-20
Biscuits 3o or 3 3750-400 ° 8-12 400o-425 ° 8-12
Muffins 3o 375° 10-15 400° 15-20
* An "o" aftera rack number impliesthat the offset rackshould beused.
** The times givenarebasedon specificbrands of mixesor recipestested.
Actual timeswill dependonthe onesyou bake.
*** The CONVECT temperatureis25°F lowerthan recommendedon package mix or recipe.
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