Reference > Cooking Times > Time Table for Cooking

Time Table for Cooking

The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things. In any case, it is approximate only, for things should be cooked until done, and various conditions modify the time stated. The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cannot be laid down.

Roasting

Allow 15 minutes to warm the meat through, and after that, figure the time.

Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.

Lamb, 18 minutes per pound.

Mutton, 20 minutes per pound.

Veal, 30 minutes per pound.

Chicken, 4lb, about 2 hours, or 20 minutes per pound.

Turkey, 10lb, about 3 1/2 hours, or 20 minutes per pound.

Goose, 8lb, about 2 hours, or 15 minutes per pound.

Duck, 40 to 60 minutes per pound.

Broiling

Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.

Steaks, 1 1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes.

Lamb, or Mutton Chops (well done), 8 to 10 minutes.

Spring Chicken, 20 minutes.

Squab, 10 to 15 minutes.

Boiling

Beef, slowly, 40 to 60 minutes per pound.

Mutton, slowly, 20 minutes per pound.

Corned Beef, slowly, 30 minutes per pound.

Chicken, slowly, 20 minutes per pound.

Fowl, slowly, 30 minutes per pound.

Tripe, three to five hours.

Vegetables

Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts--15 to 20 minutes.

Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas--20 to 30 minutes.

Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45 minutes.

String beans, shell beans, oyster plant, winter squash--45 to 60 minutes.

Winter vegetables--one to two hours.

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Source

The International Jewish Cook Book (1919).


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