Universal Baking Time & Temperature Chart

Cooking StepsHow to cook Universal Baking Time & Temperature Chart step by step

Cooking Process

1. Step 1 Detail

   **Cakes**

   • Chiffon Cake — 6-inch: 155°C, 45 min | 8-inch: 155°C, 50 min | 10-inch: 155°C, 65 min
   • Cupcake: 140°C, 40 min
   • Half-baked Cheesecake: 155°C, 30 min
   • Old-fashioned Fruit Cake: 170°C, 30 min
   • Basque Cheesecake (Traditional): 170°C, 35–45 min
   • Lava Cake: 190°C, 7 min
   • Fruit Pie (crust only): 190°C, 10–12 min
   • Cake Roll — 28×28 pan: 165°C, 23 min | 30×40 pan: 165°C, 25 min | 40×60 pan: 165°C, 28 min
   • Sponge Cake: 180°C, 20 min

2. Step 2 Detail

   **Pastries & Snacks**

   • Puff Pastry (Mille-feuille): 180°C, 20–25 min
   • King’s Cake (Galette des Rois): 190°C, 35 min
   • Croissant / Layered Dough: top 190°C, bottom 200°C, 20–25 min
   • Mochi: top & bottom 180°C for 20 min, then 160°C for 10 min
   • Cream Puff: top 190°C, bottom 180°C for 15 min, then 160°C for 15 min
   • Madeleine: top & bottom 170°C, 8 min
   • Cantonese Mooncake: top 215°C, bottom 170°C for 12 min, then top 260°C, bottom 170°C for 4 min
   • Salted Egg Yolk Pastry: 1st egg wash — 180°C for 30 min; 2nd egg wash — 180°C for 10 min
   • Egg Tart: top & bottom 200°C, 25 min

3. Step 3 Detail

   **Cookies**

   • Drop Cookies: top & bottom 180°C, 9 min
   • Layered Roll: top & bottom 180°C, 22 min
   • Ladyfingers: top & bottom 180°C, 10 min

4. Step 4 Detail

   **Breads**

   • Toast Loaf: top 170°C, bottom 180°C, 35–40 min
   • Bagel / Crusty Roll: top 200°C, bottom 190°C, 12–15 min
   • Baguette: top & bottom 230°C, 25 min (with steam)
   • Lye Bread / Pretzel: top & bottom 220°C, 16–20 min
   • Croissant: top 200°C, bottom 180°C, 18–20 min

   *All times are for reference only — every oven is different. Adjust based on browning.*