Always roasting failed? Don't blame yourself, roasting time and temperature are very important!
For baking, the oven is a must-have restaurant equipment.
The temperature and time of the oven determines the quality of the finished product in many cases.
If the temperature is too low, the cake will sink at the top and shrink around, causing a large amount of remaining bread crumbs around the baking sheet. At the same time, cakes made at low temperatures are looser and rougher than cakes made at room temperature. If the temperature is too high, the center of the cake will crack during the baking process and the sides will shrink inward to make the cake hard.
If the baking time is not enough, dark streaks appear on the top and around the cake, and the internal tissues become sticky. If the baking time is too long, the cake will dry out and there will be hard and brittle phenomena around the surface.
Every successful baking recipe has a very high temperature requirement.
This is a compliment to the taste buds. Also a tribute to the art of baking.
There are some things you should know about the temperature in the oven.
Generally, the oven needs to be warmed up when it is baked.
It will also vary depending on the size of the oven. The shorter the time, the better to bake. Of course, the warm-up time cannot be too long. Will affect the life of the oven.
The time of the oven will also vary according to different environments.
This depends on the situation! !
The baking temperature and time of general daily baked products are as follows:
Baked Food
|
Temp (°F/°C)
|
Minutes
|
Breads
| ||
Biscuits
|
425 - 450 F
218 - 232 C |
10 - 15
|
Cream Puffs
|
375 F
190 C |
60
|
Popovers
|
375 F
190 C |
60
|
Quick Loaf Breads
|
350 - 375 F
177 - 190 C |
60 - 75
|
Yeast Bread
|
400 F
205 C |
30 - 40
|
Yeast Rolls
| ||
Plain
|
400 - 425 F
205 - 218 C |
15 - 25
|
Sweet
|
375 F
190 C |
20 - 30
|
Cakes With Fat
| ||
Cupcake
|
350 - 375 F
177 - 190 C |
15 - 25
|
Layer Cake
|
350 - 375 F
177 - 190 C |
20 - 35
|
Loaf Cake
|
350 F
177 C |
45 - 60
|
Cakes Without Fat
| ||
Angel Food & Sponge
|
350 F /177 C
|
50 - 60
|
Cookies
| ||
Drop
|
350 - 400 F
177 - 205 C |
8 - 15
|
Rolled
|
375 F /190 C
|
8 - 10
|
Egg, Meat, Milk & Cheese
| ||
Souffle (in a hote water pan)
|
350 F /177 C
|
30 - 60
|
Custard (in a hot water pan)
|
350 F
177 C |
30 - 60
|
Macaroni & Cheese
|
350 F
177 C |
20 - 30
|
Meat Loaf
|
350 F
177 C |
60 - 90
|
Meat Pie
|
400 F
205 C |
25 - 30
|
Rice Pudding (raw rice)
|
300 F
149 C |
120 - 180
|
Scalloped Potatoes
|
350 F
177 C |
60
|
Pastry
| ||
1 Crust Pie (Custard Type)
|
400 - 425 F
205 - 218 C |
30 - 40
|
Shell Only
|
450 F /232 C
|
10 - 12
|
2 Crust Pies with Uncooked Filling
|
400 - 425 F
205 - 218 C |
45 - 55
|
2 Crust Pies with Cooked Filling
|
425 - 450 F
218 - 232 C |
30 - 45
|
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