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## How does doubling a recipe affect cooking time?

When you double the batter, you might split it between **two pans**, or use a much larger pan: either way the cake(s) will take longer to bake than in the original recipe, but probably not twice as long.

## How do you multiply cooking times?

Always **multiply by 2 the original amount called for** in a recipe to calculate the new amount in the doubled recipe. Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.

## How do you adjust cooking time for smaller portions?

Cooking Time: If you’re preparing larger or smaller portions, it may alter your cooking time. Allow for more time if making a larger portion. For smaller portion check the dish **at least 10 minutes early** to see if it’s done. You don’t want to overcook the dish.

## How do you scale baking time?

The rule to go by is **if you double the thickness, you quadruple the time**. If it takes one minute to cook the first outer 0.5cm of the cake, it will then take four minutes to cook the first whole centimetre. So, if you’re doubling the cake’s size, multiply the cooking time by four without changing the temperature.

## Why does doubling a recipe not work?

It’s baking soda and baking powder that can get weird. If they’re not in the exact right proportion as the original, your cake might **fail to rise and turn out dense**, or it’ll puff up to an unseemly degree and then collapse as soon it hits cold air outside of the oven.

## How do you adjust cooking times?

**How to adjust cooking times for different temperatures.**

- Work out the percentage difference in temperature. Start Temperature / End Temp = % Difference. …
- Adjust Expected Time. Multiply initial time by the % Difference. …
- Add a safety margin. …
- Opening the oven. …
- Space around the food. …
- Shelf Height / Position in the Oven.

## Do you double cooking time when you double the recipe?

For Baking, to double the quantities, try the following: **Remove 1/3 of the cooking time.** **Double the remaining amount**. Add your original third back on.

## How do you adjust baking time when cutting in half?

If you’re sautéing or searing a halved recipe, keep the heat and cook time the same but size down your pan. If you’re cooking a halved recipe in the oven, **keep the oven temperature the same but size down your cooking vessel and reduce the cook time by 1/3** — but check on it as you go.

## When you half a recipe to reduce the yield What happens to the required baking temperature?

Reducing recipes from eight servings to two is simple math, but I’m always unsure about oven temperature and/or length of cooking time. Is there a rule of thumb? A: When reducing the size of a **recipe, the oven temperature remains the same**.

## When scaling a recipe what is the new yield?

Increasing or decreasing the yield is called “scaling” a recipe. We can do it by multiplying and dividing each ingredient by a scaling factor. The yield of this recipe is **two sandwiches**. If we want to increase the yield to four sandwiches, we have to double the recipe—in other words, scale it by a factor of two.

## When you half a recipe do you half the baking soda?

When she needs to halve a recipe with an odd number of eggs, she usually uses one yolk for the “half egg,” or the white if the binding qualities of the white are needed. As for baking powder, baking soda and salt, halve them for a half recipe, **double them for a double recipe**. Just be sure you measure carefully.

## Why is the full recipe cost inadequate?

Why is the full recipe cost inadequate? The **total recipe cost can be broken down into the cost per portion**, which is the most useful figure for food cost controls. The total recipe cost – the cost of ingredients for a particular recipe, does not reflect overhead, labor, fixed expense or profit.

## What is the best temperature for baking cakes?

Cakes typically bake between **325 to 450 degrees F** (see chart with Tip #9). Most convection ovens require lowering the temperature by 25 to 50 degrees F, as well as turning off the fan.

## How do you adjust cooking times for large cakes?

Preheat your oven to the recommended temperature. If using a glass pan, reduce the temperature **by 25 degrees Fahrenheit**. If you are baking a large, thick cake, you may need to reduce the temperature by 25 degrees to reduce the risk of overbrowning before cooking is complete.