Baking Time Calculator
Recalculate baking time when you change the oven temperature or swap to a different pan size.
Internal Doneness Temperatures
How Baking Time Changes With Temperature
Oven temperature and baking time have an inverse relationship: higher temperature = shorter time; lower temperature = longer time. However, it is not a simple linear relationship because the Maillard reaction, caramelization, and internal protein setting all occur at specific temperature thresholds.
As a rough guide: every 25°F increase reduces baking time by approximately 5%.
Pan volume scaling uses a 0.45-power relationship (roughly square root of volume ratio), accounting for the fact that deeper batter takes disproportionately longer to heat through the center.
Common Temperature Equivalents
| °F | °C | Description |
|---|---|---|
| 300°F | 150°C | Very low — meringues, custards |
| 325°F | 160°C | Low — cheesecakes, dense cakes |
| 350°F | 175°C | Standard — cakes, brownies, muffins |
| 375°F | 190°C | Moderate high — cookies, quick breads |
| 400°F | 200°C | High — scones, biscuits, roasted items |
| 425°F | 220°C | Very high — pizza, artisan bread crust |
| 450°F | 230°C | Extremely high — Dutch oven bread |
When changing pan sizes significantly, also check the Pan Size Conversion Calculator to scale ingredient quantities correctly.