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RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING
POWER LEVEL
TEMP. TIME IN NO. OF SETTINGS
PRODUCT °F °C MINUTES RACKS
SG4/6D SG4/6C
Cakes
Sheet Cakes 18x26x1"
(457x660x25 mm) Pan
Scaled 4
1
/
2
to 6 lb. (2.0-2.7 kg) per pan
325-360 162-182 20 to 23 5 7 to 4 68 to 45%
Scaled 6 to 7
1
/
2
lb. (2.7-3.4 kg) per pan
335-350 168-177 22 to 25 4 6 to 4 60 to 45%
Sheet Cakes 18x26x2"
(457x660x51 mm) Pan 300-325 149-162 25 to 35 4 6 to 4 60 to 45%
Equals (2) 12x18x2"
(305x457x51 mm) pans
Scaled 10 to 12 lb. (4.5-5.4 kg) per 300-325 149-162 25 to 35 3 6 to 4 60 to 45%
18x26x2" (457x660x51 mm)
pan, or 5 to 6 lb. (2.3-2.7 kg) per
12x18x2" (305x457x51 mm) pan
Angel or Sponge Cakes
Sheet Pans 18x26x1" (457x660x25 mm)
Scaled 5 to 6 lb. (2.3-2.7 kg) per pan
300-325 149-162 15 to 20 4 3 37%
Loaf or Tube Pans 315-340 157-171 20 to 30 3-4 4 to 1 45 to 22%
Cupcakes 350-400 177-204 6 to 12 4 6 to 4 60 to 45%
Frozen Fruit Pies 350-375 177-190 30 to 45 4 6 to 4 60 to 45%
3 4 45%
Pumpkin or Custard Pies 300-350 149-177 30 to 45 4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
Cobblers
12x18x2" (305x457x51 mm) or 350-400 177-204 30 to 45 4 6 60%
12x20x2
1
/2" (305x508x64 mm) Pans 3 4 45%
Meringue Pies 350-425 177-218 6 to 10 4 6 to 4 60 to 45%
3 6 to 4 60 to 45%
2 6 to 4 60 to 45%
Fruit Turnovers
18x26x1" (457x660x25 mm) Pans
350-375 177-190 15 to 25 5 6 to 4 60 to 45%
4 6 to 4 60 to 45%
3 4 to 3 45 to 37%
NOTE: Pies and cobblers; fruit, custard, and pumpkin pies in pie pans should be placed on 18x26x1" (457x660x25 mm)
pans for baking.
Cookies
Rolled or Pressed 350-400 177-204 6 to 12 5 6 to 3 60 to 37%
4 4 to 3 45 to 37%
3 3 37%
Drop 350-400 177-204 6 to 15 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%
3 3 37%
Brownies 350 177 12 to 20 5 6 to 4 60 to 45%
4 4 to 3 45 to 37%