| Quantity | Temperature | Approximate Time | ||
|---|---|---|---|---|
| BREAD, ROLLS | ||||
| Bread | 4 or 6 loaves | 400°F. | 1 hour | |
| Frigidaire Rolls | 400°F. | 20 to 25 minutes | ||
| Swedish Tea Ring | 375°F. | 25 to 30 minutes | ||
| Honey Twist | 375°F. | 25 to 30 minutes | ||
| Brown Bread | 2 loaves | 375°F. | 50 to 55 minutes | |
| Butterscotch Bread | 2 loaves | 350°F. | 1 hour | |
| Quick Coffee Cake | 1 pan | 400°F. | 35 minutes | |
| Corn Bread | 400°F. | 30 to 35 minutes | ||
| BISCUITS | ||||
| Breakfast Biscuits | 450°F. | 11 minutes | ||
| Southern Biscuits | 450°F. | 11 minutes | ||
| PIES | ||||
| Pie Shell | 1 or 2 pies | 450°F. | 15 minutes | |
| Apple Pie | 1 or 2 pies | 450°F. | 40 minutes | |
| Blueberry Pie | 1 or 2 pies | 450°F. | 40 minutes | |
| Butterscotch Pie (Meringue) | 1 or 2 pies | 350°F. | 10 to 15 minutes | |
| Custard Pie | 1 or 2 pies | {450°F. | 10 minutes | |
| {325°F. | 25 minutes | |||
| MUFFINS | ||||
| Plain Muffins | 400°F. | 25 to 30 minutes | ||
| Blueberry Muffins | 400°F. | 25 to 30 minutes | ||
| CAKES | ||||
| Angel Food | Tube cake pan | {325°F. | 15 minutes and | |
| {350°F. | 55 minutes | |||
| Sponge Cake | Tube cake pan | 350°F. | 45 to 50 minutes | |
| Layer Cake | Two layers | 375°F. | 40 minutes | |
| Pound Cake | Two loaf pans | 350°F. | 1 hour, 10 minutes | |
| Meringue Cake | One layer | 300°F. | 55 minutes | |
| Fudge Cake | Two layers | 375°F. | 35 minutes | |
| COOKIES | ||||
| Refrigerator Cookies | One sheet | 400°F. | 9 or 10 minutes | |
| Mincemeat Cookies | One sheet | 400°F. | 10 minutes | |
| Sugar Cookies | One sheet | 400°F. | 10 minutes | |
| Butterscotch Cookies | One sheet | 375°F. | 10 minutes | |
| Walnut Cookies | One sheet | 400°F. | 10 minutes | |
| Cream Puffs | One sheet | {450°F. | 20 minutes | |
| {425°F. | 20 minutes | |||
| ENTREES | ||||
| Baked Potatoes | 400°F. | 1 hour | ||
| Scalloped Potatoes | 375°F. | 1 hour | ||
| Candied Sweet Potatoes | 375°F. | 1 hour | ||
| Cheese Souffle | 325°F. | 40 minutes | ||
| Salmon Souffle | 325°F. | 40 minutes | ||
| Corn Souffle | 350°F. | 40 minutes | ||
| Baked Macaroni | 350°F. | 45 minutes | ||
| Baked Apples | 375°F. | 30 to 40 minutes | ||
| Baked Hash | 350°F. | 1 hour | ||
| Baked Beans | 300°F. | 3 hours | ||
ROASTING CHART for Meats and Fowl
| Cut of Meat | Cooking Temperature | Approximate Time | |
|---|---|---|---|
| BEEF—Standing Rib | |||
| Rare | 300° to 350°F. | 18-20 minutes per pound or to internal temperature 140°F. | |
| Medium | 300° to 350°F. | 22-25 minutes per pound or to internal temperature 160°F. | |
| Well Done | 300° to 350°F. For very well done allow full time at 350°F. | 27-30 minutes per pound or to internal temperature 170°F. | |
| Boned Roasts | 300° to 350°F. | Add 10-15 minutes per pound | |
| Top Round | |||
| Medium | 300°F. | 20-25 minutes per pound | |
| Well Done | 300°F. | 30-35 minutes per pound | |
| Rump | 300°F. | 30-35 minutes per pound | |
| Chuck | 300°F. | 30 minutes per pound | |
| LAMB—Leg | 300° to 350°F. | 30 minutes per pound | |
| Stuffed Shoulder | 300° to 350°F. | 45 minutes per pound | |
| Stuffed Breast | 300° to 350°F. | 45-60 minutes per pound | |
| Crown Roast | 300° to 350°F. | 30 minutes per pound | |
| VEAL—Leg | 300°F. | 22 minutes per pound | |
| Shoulder | 300°F. | 25 minutes per pound | |
| Loin or Rack | 300°F. | 30-35 minutes per pound | |
| PORK—Fresh | |||
| Ham | 350°F. | 40-45 minutes per pound | |
| Loin | 350°F. | 30-35 minutes per pound | |
| Cushion | 350°F. | 35-40 minutes per pound | |
| Pork Butt | 350°F. | 40-45 minutes per pound | |
| Spareribs | 300°F. | 1-1½ hours | |
| Tenderloin | 300°F. | 1 hour | |
| PORK—Cured | |||
| Large Ham (14-18 lbs.) | 300°F. | 20 minutes per pound | |
| Small Ham (10-12 lbs.) | 300°F. | 25 minutes per pound | |
| Half of Ham (5-6 lbs.) | 300°F. | 30 minutes per pound | |
| Shank End | 300°F. | 40 minutes per pound | |
| Butt End | 300°F. | 45 minutes per pound | |
| CHICKEN | |||
| Large (4-6 lbs.) | 325° to 350°F. | 22-25 minutes per pound | |
| Small (3½ lbs.) | 325° to 350°F. | 30 minutes per pound | |
| TURKEY | |||
| Large (18-22 lbs.) | 250° to 300°F. | 15-18 minutes per pound | |
| Medium (10-16 lbs.) | 250° to 300°F. | 18-20 minutes per pound | |
| Small (6-10 lbs.) | 250° to 300°F. | 20-25 minutes per pound | |
| DUCK—GOOSE | 325°F. | 30 minutes per pound | |
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 | |