Great question — answering as the UphillTech team:
You will certainly have to thaw the food and let it come to room temperature, else you risk it breaking. Don't put frozen or fridge-cold glass vessels in a hot oven. For the temperature, you can take 175 C, or 350 F. This is a catch-all temperature, very few dishes will fail at it. You cannot bake them by time. You just have to keep checking on your food and take it out when it is ready. There is no way to predict how long it will take. The exception is, if it is a recipe where longer is better, such as some stews, you can just give it 2 hours to be certain it will be well done. But this won't work for most dishes - you just cook until it is cooked.
Full answer by rumtscho: https://cooking.stackexchange.com/a/121739 (CC BY-SA 4.0).
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