Coverting old time temperatures to degrees

[Delmonico]

Old Baking Temperature Terms
Baking Temperature Guide

Warm Oven-------------------------------------200-225
Very Slow Oven-------------------------------225-250
Slow Oven---------------------------------------250-300
Moderately Slow Oven--------------------300-350
Moderate Oven--------------------------------350-375
Moderately Hot Oven-----------------------375-400
Hot Oven -----------------------------------------400-450
Very Hot Oven----------------------------------450-500

Guide to Baking Temperatures

Bread-----------------------------------------------Moderate Oven
Biscuits--------------------------------------------Medium Hot Oven
Gingerbread-------------------------------------Moderate Oven
Sponge Cake------------------------------------Moderate Oven
Plain Cake----------------------------------------Moderate Oven
Cookies--------------------------------------------Moderate Oven
Bread or Rice Pudding---------------------Moderate Oven
Steamed Pudding----------------------------Very Slow Oven
Fruit Pies------------------------------------------Hot Oven
Custard Pie---------------------------------------Hot Oven
Empty Pie Crust--------------------------------Very Hot Oven



Baking Times

Yeast Bread-----------------------------------------40-60 Minutes
Biscuits-----------------------------------------------10-20 Minutes
Gingerbread-----------------------------------------20-30 Minutes
Sponge Cake---------------------------------------45-60 minutes
Plain Cake--------------------------------------------30-40 Minutes
Bread or Rice Pudding-------------------------50-70 Minutes
Steamed Pudding--------------------------------1-4 hours
Fruit Pie-----------------------------------------------30-40 minutes
Custard Pie------------------------------------------40-40 Minutes
Empty Pie Crust-----------------------------------25-35 Minutes

[Russ T Chambers]

Del
I have followed many a thread you have posted on this topic.  I have used a lot of the stuff you've given out in my own attempts with my oven.  Little things like this go into my recipe folder for future reference.

As Prof Marvel said I guilty of reading and not responding, but keep giving out those chucks of knowledge on prepping good food.

[Delmonico]

I always look at how many looks it's been getting.

Just have been busy with other projects.  Was told the bad thing about retiring is you never get a day off, I now understand.

But planning on holeing up for winter, SIL is going to finish up my new computer, desktops are easier for some things than a tablet.

[Professor Marvel]

Thanks Dell -

can you possible decipher the so called heat temperatures for pan frying?
I am constantly driven insane perplexed by any recipe that calls for high, medium, or low heat on a pan!

Also, I would like to throw in a tidbit from the Volunteer Ladies at Historic Gibbs Farm who regularly baked anything
in a wood burning stove.

They would throw in a sliver of paper or a wood shaving.
the only part I remember is that if paper curled, it was one temp, if the shaving curled it was higher, if the paper
caught fire it was 450 if the shaving burst into flame I think it was "too hot".

yhs
prof marvel

[Delmonico]

I've heard all different methods for telling temperature, but the most reliable one I have found it the digital thermometer that God gave me.  Have check it many times against one of those laser or what ever they are ones.  I keep it with in 15 degrees 99% of the time.

Now some have a hissy fit and tell me it's bad because you can get burnt, but I figure they take to long to check temperature, having never got burnt this way.