I found these in "THe Baker's Manual" by Joseph Amendola.
Will probably be very useful to those who use the dough cycle in their
bread machine.
Pan Breads: 400F-425F
Pan Rolls: 400F
Hearth Bread and Rolls: 400F-425F
Danish Pastry: 375F-400F
Various Sweet Doughs: 375F-400F
Coffee Cake: 375F-400F
Sheet Layer Cakes: 375F
Angel & Sponge Cakes: 350F-375F
Heavy Fruit Cake: 325F-350F
Fruit and Soft Pies: 375F, 400F, 425F
Various Cookies: 350F-375F
Puffs and Eclairs: 375F-400F
Various Muffins: 400F-425F
Puff Pastes: 350F-375F
Baked Puddings: 350F-375F
Later,
Jazzbel
>>>>>
"A gourmet who thinks of calories is like a tart who looks at her watch".
--James Beard.