COOKING Guide for Frozen Vegetables
The cooking time for vegetables will vary somewhat, depending on variety, state of maturity and how it has been prepared for freezing (sliced, quartered, or whole). The following table is simply a guide to help you in determining cooking time, based on one pound quantity, cooked in covered utensil, starting in boiling water.
1. Frozen vegetables may be cooked without thawing. However, if they are allowed to defrost partially, the frozen block can be easily broken up, resulting in more even cooking. Complete thawing of vegetables before cooking is not recommended.
2. Use covered cooking utensil—measure ½ to 1 cup of water, or enough to cover bottom of utensil to depth of ⅛ to ¼ inch.
3. Start all vegetables on high heat in boiling water. Reduce heat when active steaming is regained.
4. Keep all utensils tightly covered.
| Vegetables | APPROXIMATE COOKING TIME | |||
|---|---|---|---|---|
| Minutes on High Steaming | Minutes on Low Heat Until Tender | Total Minutes of Cooking Time | ||
| Asparagus | 4 to 6 | 10 to 15 | 14 to 20 | |
| Beans, Green | 4 to 6 | 10 to 15 | 14 to 20 | |
| Beans, Lima | 5 to 6 | 8 to 14 | 13 to 20 | |
| Beets, Young, Whole | 5 to 6 | 13 to 14 | 18 to 20 | |
| Beets, (cooked and sliced before freezing) | — | — | Heated to proper temperature for serving. | |
| Beet Greens | 3 to 5 | 4 to 5 | 7 to 10 | |
| Broccoli | 3 to 5 | 10 to 15 | 13 to 20 | |
| Brussels Sprouts | 3 to 5 | 4 to 6 | 7 to 12 | |
| Carrots, Sliced | 5 to 6 | 3 to 6 | 8 to 12 | |
| Cauliflower, Separated | 5 to 6 | 6 to 10 | 11 to 16 | |
| Corn, Cut | 5 to 6 | — | 8 to 10 | |
| Corn on Cob | 4 to 5 | — | 5 | |
| Kale | 5 to 6 | 13 to 14 | 18 to 20 | |
| Kohlrabi | 4 to 5 | 4 to 5 | 8 to 10 | |
| Mushrooms Saute | 4 to 5 | 10 to 15 | 13 to 20 | |
| Mustard, Curly | 3 to 5 | 8 to 10 | 12 to 15 | |
| Peas | 5 to 8 | 6 to 10 | 11 to 18 | |
| Rhubarb | 5 to 6 | — | 8 | |
| Spinach | 4 to 6 | — | 8 | |
| Squash, Summer | 4 to 6 | 3 to 4 | 7 to 10 | |
| Swiss Chard | 4 to 6 | — | 8 to 10 | |
| Turnips | 4 to 5 | 2 to 5 | 6 to 10 | |
| Turnip Greens | 4 to 5 | 4 to 5 | 8 to 10 | |
COOKING Guide for Frozen Meats
APPROXIMATE COOKING TIMES[2]
| Thawed Before Cooking | Cooked from Frozen State | |||||
|---|---|---|---|---|---|---|
| Cut | Method of Cooking | Minutes Per Pound | Total Time Minutes | Minutes Per Pound | Total Time Minutes | |
| Standing Rib Roast | Roasting at 300° to 325°F.[3] | |||||
| Rare | 18 | — | 43 | — | ||
| Medium | 22 | — | 47 | — | ||
| Well-done | 30 | — | 55 | — | ||
| Rolled Rib Roast | ||||||
| Rare | 28 | — | 53 | — | ||
| Medium | 32 | — | 57 | — | ||
| Well-done | 40 | — | 65 | — | ||
| Beef Rump | Braising | 30 | — | 50 | — | |
| Porterhouse Steak | Broiling (Rare to Medium) | |||||
| 1 Inch | 8-10 | — | 21-33 | — | ||
| 1½ Inches | 10-15 | — | 23-38 | — | ||
| 2 Inches | 20-30 | — | 33-43 | — | ||
| Club Steak | ||||||
| ¾ Inch | — | 16-20 | — | 24-28 | ||
| 1 Inch | — | 20 | — | 30 | ||
| Chuck Steak | Panbroiling | |||||
| ½ Inch | — | 7 | — | 11 | ||
| Round Steak | Panbroiling | |||||
| ½ Inch | — | 7 | — | 11 | ||
| Beef Patties | Panbroiling | |||||
| 1 Inch | — | 8 | — | 16 | ||
| Lamb Chops | Panbroiling | |||||
| ¾ Inch | — | 10 | — | 15 | ||
| 1½ Inch | — | 20 | — | 25 | ||
| Shoulder Lamb Chops | Braising | |||||
| ½ Inch | — | 15 | — | 20 | ||
| Boneless Lamb Shoulder | Roasting at 300-325°F.[3] | 40 | — | 50 | — | |
| Leg of Lamb | 30-35 | — | 40-45 | — | ||
| Pork Chops | Braising | |||||
| ¾ Inch | — | 45 | — | 55 | ||
| Pork Loin | Roasting at 300-350°F.[3] | |||||
| Center Cut | 30-35 | — | 50-55 | — | ||
| Rib or Loin End. | 50-55 | — | 70-75 | — | ||
| Sausage Patties | Panbroiling | |||||
| ½ Inch | — | 10 | — | 15 | ||
| 1 Inch | — | 15 | — | 23 | ||
[2]Adapted from “Food and Nutrition News,” National Live Stock and Meat Board, Vol. X, No. 4, Dec., 1939.
[3]Meats cooked from the frozen state (for longer periods) are usually better if roasted at 300°F.