TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting)
The suggested temperature and times will vary depending on the temperature of the food placed in the oven, the quantity and personal preference. Times given for meat and poultry are for refrigerator tempe- rature. Add five minutes for preheating the oven.
FOOD | TEMPERATURE | APPROX. TIME | NOTES AND TIPS | ||
SETTING | |||||
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Whole chicken 3- |
| 75 min. or until internal | Roast in shallow pan with broi- | ||
350°F | temperature of 175°F in | ling rack inverted, with shelf in | |||
3,5 lbs. Unstuffed. | |||||
| thigh and breast | position. 1 | |||
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Pork Loin or Rib |
| 90 min. or until internal | Roast as for whole chicken. | ||
325°F | temperature of 170°F is | Broiling rack may be in its higher | |||
Roast, 2 - 4 lbs. | |||||
| reached. | position if oven space allows. | |||
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Pork Baby Back Ribs | 300°F for 20 min. then | Total time 50 min. or | Use pan without rack, lined with | ||
1.75 - 2 lbs. in 6 - to | BROIL for 30 min. | until brown and very | foil, on shelf position 1. See reci- | ||
10 - inch strips. | tender. | pe to follow for full directions. | |||
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Beef Sirloin | or Rib | 350°F | 20 min./lb. for rare | Have roast tied for even cooking. | |
Roast 3 - 5 lbs, | 25 min./lb for medium | Use broiling rack in low or high | |||
boned. |
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| 30 min./lb. well | position as oven space allows. | |
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Cornish Hens 1.5 |
| 45 - 50 min. or until ten- | Roast on pan with broiling rack | ||
| in high position, skin side up. | ||||
lbs. each, two split | 350°F | der and juice is clear | Brush with orange marmalade or | ||
into four halves. |
| when pierced with fork. | honey. Turn and brush several | ||
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| times until done. | |
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Baking Potatoes |
| 45 - 50 min. or until | Wash and pierce raw potatoes | ||
450°F | with fork. Rub skins with salad oil | ||||
1 to 4 large |
| if desired. Bake on wire shelf in | |||
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| position 1 or 2. | |
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| 20 - 25 min. depending | Place pizza pan or stone on wire | |
Pizza, homemade. | 425°F | on size and topping. | |||
Bake until bubbling hot | shelf in position 1. | ||||
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| and crust crisp. |
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Cakes: Layer, Sheet | 300°F to 325°F | Follow traditional recipe | Place metal or ovenglass dish on | ||
cake or Loaf cake. |
| timing but lower tempe- | wire shelf in position 1 or 2. | ||
Pies: Fruit, 9- inch | 350°F to 375°F | Check for doneness 5 - 10 min. | |||
rature by 25 to 50°F. | |||||
double crust. |
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| before time is up. | ||
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| Follow traditional recipe | Place 1 - 2 inches apart on 1 or | |
Cookies: | Drop, |
| timing but lower tempe- | ||
300°F to 350°F | rature by 25 to 50°F. | 2 cookie sheets. For 1 sheet | |||
Rolled and | Cut, | ||||
| For cookies or biscuits | place wire shelf in position 2. For | |||
Sliced, Formed. | 350°F to 375°F | that take longer than 15 | 2 sheets place shelves in 1 and 3 | ||
Biscuits: Drop or | min. reversing the posi- | positions. Grease sheets if the | |||
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Rolled and Cut |
| tion of the 2 sheets at | recipe directs. Remove promptly | ||
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| half the baking time will | to cooling rack. | |
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| aid in more even results. |
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| Follow traditional recipe | Place wire shelf in position 1. Check | |
Brownies, Bar, |
| timing but lower tempe- | for doneness 5 - 10 min. before time | ||
300 to 325°F | rature by 25 to 50°F. | is up. Cut while still warm. Let cool 5 | |||
Cookies |
| Use 7x11 inch or 8- or | |||
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| - 10 min. to firm up before removing | |||
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| 9 inch square pan or | from pan or dish. | |
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The chart and recipes cover various types of food. You can adapt your own favorite foods and recipes by following the directions for similiar foods.
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