Scaling preparation timings, temperatures, etc. in the same way as the ingredients is unlikely to produce the desired result.

You might be able to adjust timings and keep other factors the same, but you should check what you're making regularly if you haven't made the recipe at this scale before.

You'll want to consider how the change in mass and shape of ingredients affects the transfer of energy, and also whether you have the cooking vessels, storage containers, and other equipment to handle the scale.