Food Cooking Time Charts

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.

Meats and Fish - Vegetables - Baked Food

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.

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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