Time-table for Baking Batters and Doughs

Mixture

Time required (minutes)

Biscuits, baking, powder or soda.................

10 to 15

Rolls, raised..................................

10 to 20

Bread, yeast ....................

45 to 60

Cake, layer...................................

15 to 30

Cake, loaf....................................

35 to 60

Cookies......................................

5 to 10

Corn cake, thick.............................

30 to 40

Muffins, baking powder........................

20 to 25

Popovers.....................................

40 to 50

Tarts........................................

10 to 12

Pies..........................................

30 to 60

* May B. Van Arsdale. Some Attempts to Standardize Oven Tempera-atures for Cookery Processes, Tech. Education Bull. 22, published by Teachers College, Columbia Univ.

brown in five minutes, the oven is moderate (350° to 400° F.); 2. when glazed white paper placed in an oven becomes dark brown in five minutes, the oven is hot; 3. experience will make the hand a fairly reliable tester for oven temperatures; 4. an oven thermometer is essential in learning to bake with the minimum of failures.

Tests for determining when breads and cakes are done.

Any of the following tests may be used to determine when a mixture is done: 1. When the color is a rich golden brown; 2. when the mixture shrinks away from the sides of the pan; 3. when the sides of the pan sizzle when touched with a damp finger; 4. when a clean toothpick inserted comes out free from any particles of the mixture; 5. when a cake springs back if pressed gently on top.