TABLE FOR COOKING FOODS
So that the beginner in cookery may form a definite idea of the length of time required to cook certain foods, there is presented here what is commonly known as a cookery time table. It should be remembered that the time required to cook food is influenced by many factors.
For instance, the age of vegetables and fruits very largely determines how long they should be cooked; tough meats and fowl require longer cooking than tender ones; and the heat of the oven has much to do with the length of time required for cooking, especially the process of baking or roasting Therefore, while this time table will prove of great help to beginners, it can serve only as a guide. To determine whether or not foods have been cooked long enough, it is advisable to apply the proper tests, which are given later in discussing the various foods rather than to depend solely on the time table.
In this table, the length of time for cooking is given in minutes (abbreviated min.) and hours (abbreviated hr.)
COOKERY 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.
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