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Angel or Sponge Cakes
Sheet pans 18 x 26 x 1" (457 x 661 x 25.4 mm)
Scaled 5-6 lbs. (2.3-2.7 kg) per pan 300 to 325°F/148.9 to 162.8°C 15 to 20
Loaf or Tube Pans 315 to 340°F/157.2 to 171°C 20 to 30
Cup Cakes 350 to 400°F/176.7 to 204.4°C 6 to 12
Frozen Fruit Pies 350 to 375°F/176.7 to 190.5°C 30 to 45
Pumpkin or Custard Pies 300 to 350°F/148.9 to 176.7°C 30 to 45
Cobblers
12 x 18 x 2" or 12 x 20 x 2
1
/2" pans
(304.8 x 661 x 50.8 mm or 304.8 x 508 x 63.5 mm) 350 to 400°F/176.7 to 204.4°C 30 to 45
Meringue Pies 350 to 425°F/176.7 to 218.3°C 6 to 10
Fruit Turnovers
Sheet pans 350 to 375°F/176.7 to 190.5°C 15 to 25
NOTE: Cobblers, fruit, custard and pumpkin pies should be placed on sheet pans for baking.
Cookies
Rolled or Pressed 350 to 400°F /176.7 to 204.4°C 6 to 12
Drop 350 to 400°F/176.7 to 204.4°C 6 to 15
Brownies 350°F/176.7°C 12 to 20
Yeast Breads
NOTE: Yeast breads should be fully proofed for best results.
Rolls - 1 oz. (.28 grams) 350 to 400°F/176.7 to 204.4°C 5 to 10
1
1
/2 to 2
1
/2 oz. (42.5 to 70.8 grams) 350 to 400°F/176.7 to 204.4°C 8 to 15
Loaf Bread - 1 lb. (0.5 kg) 325 to 375°F/162.8 to 190.5°C 20 to 40
Sweet Rolls and Pastries 325 to 375°F/162.8 to 190.5°C 5 to 15
Biscuits - Rolled
1
/2" (12.7 mm) thick 350 to 400°F/176.7 to 204.4°C 5 to 15
Muffins 325 to 375°F/162.8 to 190.5°C 6 to 18
Corn Bread
18 x 26 x 1" (457 x 661 x 25.4 mm) pan,
5-7 lbs. (2.3-3 kg) per pan 335 to 400°F/168.3 to 204.4°C 10 to 20
18 x 26 x 2" (457 x 661 x 50.8 mm) pan,
8-20 lbs. (3.6-9.1 kg) per pan 335 to 400°F/168.3 to 204.4°C 15 to 25
Corn Muffins 335 to 385°F/168.3 to 196°C 10 to 20