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 temperature. 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 | ||
350°F | temperature of 175°F in | broiling rack inverted, with shelf | |||
3,5 lbs. Unstuffed. | |||||
| thigh and breast | in 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 | ||
10 - inch strips. | tender. | recipe 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 | Roast on pan with broiling rack | ||
| in high position, skin side up. | ||||
lbs. each, two split | 350°F | tender 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. | |
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 | wire shelf in position 1 or 2. | ||
Pies: Fruit, 9- inch | 350°F to 375°F | temperature by 25 to | Check for doneness 5 - 10 min. | ||
double crust. |
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| 50°F. | before time is up. | |
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| Follow traditional recipe | Place 1 - 2 inches apart on 1 or | |
Cookies: | Drop, |
| timing but lower | ||
300°F to 350°F | temperature by 25 to | 2 cookie sheets. For 1 sheet | |||
Rolled and | Cut, | 50°F. | place wire shelf in position 2. For | ||
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Sliced, Formed. | 350°F to 375°F | For cookies or biscuits that | 2 sheets place shelves in 1 and 3 | ||
Biscuits: Drop or | take longer than 15 min. | positions. Grease sheets if the | |||
| reversing the position of | ||||
Rolled and Cut |
| the 2 sheets at half the | recipe directs. Remove promptly | ||
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| baking time will aid in | to cooling rack. | |
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| more even results. |
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| Follow traditional recipe | Place wire shelf in position 1. Check | |
Brownies, Bar, |
| timing but lower | for doneness 5 - 10 min. before time | ||
300 to 325°F | temperature by 25 to | ||||
is up. Cut while still warm. Let cool 5 | |||||
Cookies |
| 50°F. Use 7x11 inch or | |||
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| 8- or 9 inch square pan | - 10 min. to firm up before removing | |
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| 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 similar foods.
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