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  • Cooking Time Tables

    COOKING TIME TABLE

    MEATS AND FISH
    Broiled
    Bacon....................... 3 to 5 min.
    Chicken.................... 20 to 25 min.
    Fish....................... 15 to 20 min.
    Fish, slices............... 10 to 15 min.
    Fish, very small............ 5 to 10 min.
    Lamb chops.................. 6 to 8 min.
    Quail or squabs............. 8 to 10 min.
    Steak, thick............... 10 to 15 min.
    Steak, thin................. 5 to 7 min.
    Veal chops.................. 6 to 10 min.

    Boiled
    Beef, corned................ 3 to 4 hr.
    Chicken, 3 lb............... 1 to 1-1/4 hr.
    Fish, bluefish, cod, or
    bass, 4 to 5 lb.......... 20 to 30 min.
    Fish, slices, 2 to 3 lb.... 20 to 25 min.
    Fish, small................ 10 to 15 min.
    Fowl, 4 to 5 lb............. 2 to 3 hr.
    Ham, 12 to 14 lb............ 4 to 5 hr.
    Mutton, leg of.............. 2 to 3 hr.
    Tongue...................... 3 to 4 hr.

    Roasted
    Beef, rib or loin, 5 lb.,
    rare....................... 1 hr. 5 min.
    Beef, rib or loin, 5 lb.,
    well done.................. 1 hr. 20 min.
    Beef, rib or loin, 10 lb.,
    rare....................... 1 hr. 30 min.
    Beef, rib or loin, 10 lb.,
    well done.................. 2 hr.
    Beef, rump, 10 lb., rare... 1 hr. 30 min.
    Beef, rump, 10 lb., well done.. 2 hr.
    Chicken, 4 or 5 lb........ 1-1/2 to 2 hr.
    Duck, 5 to 6 lb........... 1-1/4 to 1-1/2 hr.
    Fish, 3 to 5 lb........... 45 to 60 min.
    Fish, small............... 20 to 30 min.
    Goose, 10 lb.............. 2 to 2-1/2 hr.
    Lamb, leg of.............. 1-1/4 to 1-3/4 hr.
    Mutton, saddle............ 1-1/4 to 1-1/2 hr.
    Pork, rib, 5 lb........... 2 to 2-1/2 hr.
    Turkey, 10 lb............. 2-1/2 to 3 hr.

    VEGETABLES

    Boiled
    Asparagus.............. 20 to 30 min.
    Beans, lima or shell.... 40 to 60 min.
    Beans, string.......... 30 to 45 min.
    Beets, old............... 4 to 6 hr.
    Beets, young........... 45 to 60 min.
    Brussels sprouts....... 15 to 25 min.
    Cabbage................ 35 to 60 min.
    Carrots............... 3/4 to 2 hr.
    Cauliflower............. 20 to 30 min.
    Green corn............... 8 to 12 min.
    Macaroni................ 30 to 40 min.
    Onions.................. 45 to 60 min.
    Peas.................... 25 to 60 min.
    Potatoes................ 30 to 45 min.
    Rice.................... 20 to 30 min.
    Spinach................. 20 to 30 min.
    Turnips................ 1/2 to 1-1/2 hr.
    Vegetable oysters...... 3/4 to 1-1/2 hr.

    BAKED FOODS

    Beans..................... 6 to 8 hr.
    Biscuits, baking powder ... 15 to 25 min.
    Biscuits, yeast........... 10 to 25 min.
    Bread, ginger............. 20 to 30 min.
    Bread, loaf............... 40 to 60 min.
    Cake, corn................ 20 to 30 min.
    Cake, fruit............ 1-1/4 to 2 hr.
    Cake, layer............... 15 to 20 min.
    Cake, loaf................ 40 to 60 min.
    Cake, pound............ 1-1/4 to 1-1/2 hr.
    Cake, sponge.............. 45 to 60 min.
    Cookies.................... 6 to 10 min.
    Custard................... 20 to 45 min.
    Muffins, baking powder.... 15 to 25 min.
    Pastry.................... 30 to 45 min.
    Potatoes.................. 45 to 60 min.
    Pudding, Indian............ 2 to 3 hr.
    Pudding, rice (poor man's). 2 to 3 hr.

  • #2
    and more times:

    TIME TABLE FOR COOKING MEATS

    NAME OF CUT COOKERY METHOD TIME PER POUND
    MINUTES

    BEEF
    Round Roasting 12 to 15
    Ribs Roasting, well done 12 to 15
    Ribs Roasting, rare 8 to 10
    Rump Roasting 12 to 15
    Sirloin Roasting, rare 8 to 10
    Rolled roast Roasting 12 to 15
    Steaks Broiling, well done 12 to 15
    Steaks Broiling, rare 8 to 10
    Fresh beef Boiling 20 to 25
    Corned beef Boiling 25 to 30
    Any cut Simmering 30
    Chuck Braizing 25 to 30

    VEAL
    Leg Roasting 20
    Chops or steak Broiling 8 to 30
    Shoulder Braizing 30 to 40

    MUTTON
    Leg Roasting 15 to 20
    Shoulder Roasting 15 to 20
    Leg Braizing 40 to 50
    Leg Boiling 15 to 25
    Chops Broiling 10 to 12

    LAMB
    Loin or saddle Roasting 15 to 20
    Leg Roasting 15 to 20
    Chops Broiling 8 to 10

    PORK
    Shoulder or ribs Roasting 20 to 25
    Ham Boiled 20 to 30
    Chops Broiled 8 to 10

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