Temperature Ranges in Baking

Pastry Products
Not all ovens are of the same kind and type. Check on the quality of oven to be
used to ensure its capacity to produce quality pastry products. Heat should be evenly
distributed throughout the compartment. Use the table below as your temperature
guide in baking pies and pastries

Temp (F/C) Minutes

Yeast Rolls

Plain 400 - 425 F 15 - 25

205 - 218 C

Sweet 375 F 20 - 30
190 C

Cakes With Fat

Cupcake 350 - 375 F 15 - 25

177 - 190 C

Layer Cake 350 - 375 F 20 - 35

177 - 190 C

Loaf Cake 350 F 45 - 60

177 C

Cakes Without Fat

Angel Food & Sponge 350 F 50 - 60

177 C

Egg, Meat, Milk & Cheese

Souffle (in a hote water pan) 350 F 30 - 60

177 C

Custard (in a hot water pan) 350 F 30 - 60

177 C

Macaroni & Cheese 350 F 20 - 30

177 C
Meat Loaf 350 F 60 - 90
177 C

Meat Pie 400 F 25 - 30

205 C

Rice Pudding (raw rice) 300 F 120 - 180

149 C

Scalloped Potatoes 350 F 60

177 C

Pastry

1 Crust Pie (Custard Type) 400 - 425 F 30 - 40

205 - 218 C

Shell Only 450 F 10 - 12

232 C

2 Crust Pies with Uncooked Filling 400 - 425 F 45 - 55

205 - 218 C

2 Crust Pies with Cooked Filling 425 - 450 F 30 -

218 - 232 C