How to test oven temperatures

How to test oven temperatures

Oven temperatures….

Slow oven….250 to 325 degrees F.

Quick or Moderate oven….325 to 400 degrees F.

Hot oven….400 to 450 degrees F.

Very hot…..450 to 500 degrees F.

Test your oven temperature without a thermometer…

Sprinkle a small amount of flour in a pan and place in heated oven.    

When flour turns to a delicate brown in 5 minutes oven temperature is slow = 250 to 325 degrees F.

When flour turns golden brown in 5 minutes oven temperature is moderate = 325 to 400 degrees F.

When flour turns a deep brown in 5 minutes oven temperature is hot = 400 to 450 degrees F.

When flour turns to deep dark brown in 3 minutes oven temperature is very hot  = 450 to 500 degrees F.

When baking at high altitudes,

3500 feet above sea level or more, there is generally lower humidity so flour tends to dry out more quickly and may absorb more liquid in a recipe.  

The air pressure is lower so this allows baked foods to rise faster.   Leavening agents such as yeast, baking powder and soda weaken the structure of baked goods.   Also too much sugar can weaken the structure of baked goods.  

Water boils at a lower temperature than at sea level, as the elevation increases, the boiling point is reduced two degrees per 1000 foot increase, so foods take longer to cook.   Liquids evaporate faster so cookies, frostings and candies will become harder more rapidly.  

So for cookies you need to increase the oven temperature about 20 degrees and slightly decrease the baking time.   This will keep your cookies from drying out.  

For cake and bar type cookies, reduce the sugars called for in the recipe by three Tablespoons per cup.   Use the largest pan size suggested.

Good info to have on hand….you never know when you may need it.   Have fun now!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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