To heat or not heat… that is the question… or F vs C

Specially selected recipes, table settings, how-to articles and cooking tips… all here for you!

I can safely say I am addicted to cook books.  And I love cooking shows such as the Great British Bake Off.  So, you can imagine that I have to convert most of the recipes I try to replicate here in Argentina.  I explain a little about measuring conversions here.

Before I go on with my conversions, let me remind you that we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thank you for supporting this site with purchases made through links in this article.

Now that we got that out of the way, let’s continue!  So as not to have to calculate every time, I’ve prepared a chart that shows me the different temperatures in Fahrenheit, Celsius and Gas (U.K.).  I hope it helps you out too!

Taylor Jelly Thermometer
I also use my reliable Taylor Precision Products Candy/Deep Fry/Jelly Thermometer that gives me the ºF and ºC directly on view.

It’s EASY TO USE, EASY TO CLEAN, and since it is a classic design meat thermometer, no buttons or manuals are required – you simply measure the temperature you want! And, when you’re finished, all you have to do is rinse with hot water and soap, and wipe the head with a damp cloth – you’re done!  I also use it when I make Jelly 🙂

All ovens are not created equal.  Each oven may heat differently, so stay near your new oven at first until you know the amount of baking time that works best.   Also be sure to watch out for places in your oven that may cook more and those that may cook less – for example, in my oven the back heats more than the front, so I try to rotate the food so it cooks evenly.

If you’ve done some baking you’ve realized that most recipes call for a 350ºF (175ºC), but when you have more experience with baking you notice that 350ºF (175ºC), isn’t always the best temperature for what you are baking.

conversion oven small

Whether you’re baking in the Fahrenheit or in the Celsius part of the world, cooking temperature and time are determined by a number of factors.  Your aim is to get the inside of the food properly cooked before the outside dries out, becoming tough, or even burned.  But you want it to get a nice toasty color before the inside is overcooked. Factors which influence appropriate temperature and time include:

– Shape: A fat, round loaf will usually need a longer cooking time and lower temperature than a long, skinny baguette because it takes longer for the center of the loaf to cook.

– Ingredients: High protein ingredients like meat or eggs easily become hard when overcooked. High sugar or starch recipes will tend to burn more easily.

– Moisture level: For some products, such as baguettes or many kinds of pastry, steam is an important leavening agent, and a high temperature is called for.  On the other hand, cookies bake best when they don’t have excess moisture.

– Leavening:  Baking powder activates at a certain temperature.

Baking does and don’ts:

  • Never increase your cooking temperature because you are in a hurry.
  • Make sure the racks are placed properly before heating the oven.   Unless, you have a convection oven, which supposedly disperses heat evenly with a vent.
  • If your recipe calls for a preheated oven, preheat it at least 15 minutes before baking.  Your cake will be ruined with a slow start in a cool oven because it rises too quickly and then falls when the oven heats more.
  • Do not open the oven door prematurely.  A draft may cause your baked product to fall.
  • A good idea is to check your oven temperature with a freestanding oven hanging Taylor thermometerthermometer.  An oven thermometer is a very handy and inexpensive tool.
    I love my Taylor Classic Series Large Dial Thermometer.
    It has an easy to read 2.5″ dial, hangs or stands on my oven rack and is made of Durable Stainless Steel.
  • I suggest you test your oven thermostat with the dual thermometer, at several settings (300, 350, and 400°F – 165ºC, 175ºC and 200ºC).  If it’s consistently high or low by the same amount (say, 50°F, or 10ºC), you can add this into the temperature setting.  For example, if you know that your oven runs “hot” by 50°F, or 10ºC and you need to bake something at 350°F, set the oven for 300°F (150ºC).  Always check the oven thermometer to verify the temperature.

Baking Temperatures and Times

Breads: High temperatures (higher than 400ºF, 200ºC) are really important in bread baking because it makes a better, faster rise before the gluten in the bread (and also the crust) has a chance to set.

Puff pastries: Best baked at 400ºF (200ºC), because steam is released quickly between the layers, allowing for more expansion and height before the layers set and dry in place.

Cookies (Biscuits in the U.K.):  Chocolate chip cookies are sometimes baked at 375ºF (190ºC) or more for a very short baking time so they color fast on the surface while keeping the inside soft and under-baked.  Other cookie recipes bake at 300ºF (150ºC) so they crisp and dry without browning.

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

Source: http://www.degraeve.com/reference/cake-baking-temperatures-times.php

oven temps

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s