Specifications

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ROASTING TEMPERATURE CHART
PRODUCT TEMPERATURE TIME
°F °C
Standing Rib Roasts — Oven Ready 250 121 3 to 4 hr — Rare
4 to 4
1
/2 hr — Med.
Rolled Rib Roasts — 20 to 22 lb (9 to 10 kg) 275 135 4 hr — Med.
Veal Roast — 15 lb (6.8 kg) 300 149 3 hr — Med. Well
Turkeys — 15 to 20 lb (6.8 to 9 kg) 300 149 3 hr
Meat Loaf — 8 to 10 lb (3.6 to 4.5 kg) 350 177 45 to 60 minutes
RECOMMENDED BAKING TEMPERATURES AND TIMES
PRODUCT TEMPERATURE TIME IN MINUTES
°F °C
Cakes —
Sheet Cakes 18 x 26 x 1" Pan (457 x 660 x 25.4 mm) 300 to 325 149 to 163 18 to 20
Scaled 4
1
/2 to 6 lb per Pan (2 to 2.7 kg) 325 to 360 163 to 182 20 to 23
Scaled 6 to 7
1
/2 lb per Pan (2.7 to 3.4 kg) 335 to 350 168 to 177 22 to 25
Sheet Cakes 18 x 26 x 2" Pan (457 x 660 x 50.8 mm) 300 to 325 149 to 163 25 to 35
Equals (2) 12 x 18 x 2" Pans (305 x 457 x 50.8 mm)
Scaled to 10 to 12 lb (4.5 to 5.4 kg) per 18 x 26 x 2" (457 x 660 x 50.8 mm) Pan or
5 to 6 lb (2.3 to 2.7 kg) per 12 x 18 x 2" (305 x 457 x 50.8 mm) Pan
Angel or Sponge Cakes —
Sheet Pans 18 x 26 x 1" (457 x 660 x 25.4 mm) 300 to 325 149 to 163 15 to 20
Scaled 5 to 6 lb (2.3 to 2.7 kg) per Pan
Loaf or Tube Pans 315 to 340 157 to 171 20 to 30
Cup Cakes 350 to 400 177 to 204 6 to 12
Frozen Fruit Pies 350 to 375 177 to 191 30 to 45
Pumpkin or Custard Pies 300 to 350 149 to 177 30 to 45
Cobblers — 12 x 18 x 2" (305 x 457 x 50.8 mm)
or 12 x 20 x 2
1
/2" (305 x 508 x 63.5 mm) 350 to 400 177 to 204 30 to 45
Meringue Pies 350 to 425 177 to 218 6 to 10
Fruit Turnovers — 18 x 26 x 1" Pans
(457 x 660 x 25.4 mm) 350 to 375 177 to 191 15 to 25
Cookies —
Rolled or Pressed 350 to 400 177 to 204 6 to 12
Drop 350 to 400 177 to 204 6 to 15
Brownies 350 177 12 to 20
Rolls — 1 oz. (28 g) 350 to 400 177 to 204 5 to 10
Rolls — 1
1
/2 to 2
1
/2 oz. (42.5 to 70.9 g) 350 to 400 177 to 204 8 to 15
Loaf Bread — 1 lb (453.6 g) 325 to 375 163 to 191 20 to 40
Pies and Cobblers; Fruit, Custard and Pumpkin Pies in tins, should be placed on
18 x 26 x 1" (457 x 660 x 25.4 mm) Pans for Baking.