Operation
Suggested Times and Temperatures
Product | Temperature | Time | # Shelves |
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Meats |
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Hamburger Patties (5 per lb) | 400_F (205_C) | 10 | |
Steamship Round (80 lb. quartered) | 275_F (135_C) | 2 hrs 45 mins. | 2 |
Standing Rib Choice (20 lbs, trimmed, rare) | 235_F (115_C) | 2 hrs 45 mins. | 2 |
Banquet Shell Steaks (10 oz. meat) | 450_F (235_C) | 5 | |
Swiss Steak after Braising | 275_F (135_C) | 1 hr. | 5 |
Baked Stuffed Pork Chop | 375_F (190_C) | 5 | |
Boned Veal Roast (15 lbs.) | 300_F (150_C) | 3 hrs. 10 mins. | 2 |
Lamb Chops (small loin) | 400_F (205_C) | 5 | |
Bacon (on racks in 18” x 26” pans) | 400_F (205_C) | 10 | |
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Poultry |
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Chicken Breast & Thigh | 350_F (175_C) | 40 mins. | 5 |
Chicken Back & Wing | 350_F (175_C) | 35 mins. | 5 |
Chicken (21/2 lbs. quartered) | 350_F (175_C) | 30 mins. | 5 |
Turkey Rolled (18 lb. rolls) | 310_F (155_C) | 3 hrs 45 mins. | 3 |
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Fish and Seafood |
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Halibut Steaks, Cod Fish (frozen 5 oz) | 350_F (175_C) | 20 mins. | 5 |
Baked Stuffed Lobster (21/2 lb.) | 400_F (205_C) | 10 mins. | 3 |
Lobster Tails (frozen) | 425_F (220_C) | 9 mins. | 5 |
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Cheese |
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Macaroni & Cheese Casserole | 350_F (175_C) | 30 mins. | 5 |
Melted Cheese Sandwiches | 400_F (205_C) | 8 mins. | 10 |
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Potatoes |
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Idaho Potatoes (120 ct.) | 400_F (205_C) | 50 mins. | 5 |
Oven Roasted Potatoes (sliced or diced) | 325_F (165_C) | 10 mins. | 5 |
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Baked Goods |
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Frozen Berry Pies (22 oz) | 325_F (150_C) | 35 mins. | 5 (30 pies) |
Fresh Apple Pie (20 oz.) | 350_F (175_C) | 5 (30 pies) | |
Pumpkin Pies (32 oz.) | 300_F (150_C) | 5 (20 pies) | |
Fruit Crisp | 300_F (150_C) | 25 mins. | 5 |
Bread (24 - 1 lb. loaves) | 325_F (155_C) | 30 mins. | 3 |
Southern Corn Bread | 375_F (190_C) | 5 | |
Baking Soda Biscuits | 400_F (205_C) | 6 mins. | 5 |
Brown & Serve Rolls | 350_F (175_C) | 15 mins. | 5 |
Sheet Cakes (5 lb. mixed batter per pan) | 325_F (160_C) | 5 | |
Chocolate Cake | 325_F (160_C) | 20 mins. | 5 |
Brownies | 325_F (150_C) | 15 mins. | 5 |
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary, write in your proven time and temperature for ready reference.
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