ABSOLUTELY! If you have more time cooking at lower temperatures can be great because you will get more even cooking. Avoiding the burnt edges on your cake and the under baked middle (which sinks as it cools) is an excellent idea.
How much longer do I cook something at 350 instead of 400? Cooking something at 350 instead of 400 generally means you need to increase the cooking time by 20%-25%, though the exact time will depend on the type of dish and its size.
This formula will help you find the right cooking time to adjust by multiplying the initial time by the percentage difference caused by temperature change. For example, if you want to cook from 400˚F (200˚C) to 450˚F (230˚C), then that would be: 400 ÷ 450 = 0.89 or 89%. From here, you can adjust the expected time.
According to Shirley O. Corriher, author of Bakewise, the secret to those impressive domed muffins we love so much is simply cranking up the oven. While most recipes call for muffins to be baked at 350°F, she's in favor of a hotter oven. She suggests baking muffins at 400°F for domed-top success.
350 degrees is the standard temperature for baking a cake. It takes between 20--30 minutes depending on how hot your oven gets, and you'll know it's done when a toothpick or skewer comes out clean when pierced in the center of the cake.
Here's what I mean: Putting something in a hot oven sets off a series of chemical reactions that turn gooey dough into a fluffy bread or sheets of puff pastry into golden, flaky pastries. A temperature around 350 degrees F is hot enough to complete a lot of these steps quickly.
Can I bake something at a lower temperature for longer? ABSOLUTELY! If you have more time cooking at lower temperatures can be great because you will get more even cooking. Avoiding the burnt edges on your cake and the under baked middle (which sinks as it cools) is an excellent idea.
The Maillard reaction is known to happen at some point between 300° and 350°. Because ovens often fluctuate (or are incorrectly calibrated) a setting of 350° essentially ensures that the browning temperature is reached. Read: It's a clever way to make sure that all of those glorious flavors are formed.
Most cupcakes bake well between 325°F and 375°F.
Also I baked them at 400 degrees for 15-18 minutes, they doubled in size. These are, light, buttery, and tender. We had eggs, biscuits & gravy!
Baking at the wrong temperature
Most people don't realize it, but incorrect oven temperatures can lead to a whole host of baking problems, including unevenly baked cakes and over-baked, crunchy cookies when the recipe is supposed to make chewy ones.
USE AN AVERAGE TEMPERATURE
You can bake several dishes at once by setting your oven to the average temperature called for across recipes. If, for instance, one dish requires a temperature of 350℉ and another needs to bake at 400℉, set the temperature to 375℉ and keep a close eye on food as it cooks.
Generally speaking, higher temperatures will give your bakes a more golden, crisper crust to the sponge or pastry and a low temperature will result in a fluffier, less golden sponge. With some cakes, you want a golden crust and with other cakes you want them to be gently cooked and fluffy.
Cakes made at temperatures ranging from 300°F to 400°F exhibit incremental differences between these two extremes. Baking at 350 degrees Fahrenheit is a happy medium between 300 and 400 degrees Fahrenheit, resulting in a cake that has the best of both worlds.
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C). However, if you were putting the same recipe in a 14” pan, you would need to lower the temperature to 325° F (162° C) for 50-55 minutes.
In my Maple Walnut Snapdoodle recipe, I suggest two oven temperatures for two different cookie textures. A low 325°F produces a crisp, gingersnap-like cookie, while a moderate 350°F makes a thicker, chewier snickerdoodle-style cookie.
Setting your oven to this temperature will almost always produce a well-cooked muffin recipe. When set to 350 degrees Fahrenheit most muffin recipe will cook in twelve to eighteen minutes.
A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C). A fast oven has a range of 450-500 °F (230–260 °C) for the typical temperature.
If an item is baked at too low of a temperature, the water will evaporate, resulting in a drier baked item. If the item is baked at too high of a temperature, the outside of the item will reach the Maillard Reaction process before the inside, resulting in a burnt outside and undercooked inside.
Medium heat means cooking at 350 to 400 degrees or so, but if you don't use a thermometer, you can simply turn the knob to the middle.
Their trick is to bake at unusually low temp (275F) which supposedly results in a cake that has moist tender crumbs, without cracks/domed top. Now I wonder why 99% of the cake recipes out there require you to bake at 325F or 350F. PS. Also, I see some people use 'cake strips' to prevent browning and domed top.
The best test to determine a muffin's doneness is to insert a wooden pick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done.
Cakes with lower fat typically need more time at a lower temperature. Consider your desired end result: for a moist cake, keep the temperature lower, while for bakes where you want to remove moisture, such as biscuits and cookies, opt for higher temperatures to encourage evaporation.