Temperature Cookery, Meat
Source of Recipe
Household Searchlight and elsewhere
If you are baking in glass or ceramic pans-reduce the oven temperature by 25 degrees.
If you are frying and don't have a thermometer,
a bread cube browns in 60 seconds you are at 360-365 F.
a bread cube browns in 40 seconds -365-380 F
a bread cube browns in 20 seconds -380-390 F
Oven temperatures;
If a teaspoon of flour lightly dusted in bottom of a pie tin turns to a golden brown in 5 minutes you are at 250-300 F
4 minutes you are at 300-350 F
3 1/2 minutes 350-400 F
1 1/4 minutes 400-450 F
1/2 minute 450-550
Convection oven; reduce heat by 25 degrees F . of a conventional oven
Time charts for roasts;
Standing rib
Beef...........325degrees F.....3-7 pounds..
rare...........10-16 minutes per pound......internal 135%
medium.........17-22 per pound .............internal 165%
well done......23-30 per pound..............internal 170%
Rolled and boned roasts, increase time 5-12 minutes
Veal, loin 4-6 pounds..35 minutes per lb..325%. IT 175 %
Leg..5-10 lbs....35 minutes per lb..325% IT 175%
Boneless shoulder,.. 45 min per lb. 325% IT 175%
Lamb shoulder, boned and rolled. (3-6 lbs)well done.
Shoulder, 4-10 lbs. 40 min per lb.at 325% IT 190%
Leg.5-10 lbs, medium, 40 min lb at 325% IT 170%
well done, 40-50 minutes IT 182%
Crown, well done at 325%, 40-50 min. IT 182%
Pork, Rib and loin, 3-7 lbs ,30-40 minutes per lb at 325%
Leg, 5lbs at 325%, 25-30 minutes per lb. IT 175%
Picnic shoulder, 3-10 lbs, 40 min per lb. IT 170%
Shoulder, butt, 3-10 lbs at 40-50 per lb IT 170%
(boned and rolled).
Shoulder, 3-6 lbs at 60 minutes per IT 170%
Pork, smoked, Shoulder and picnic hams, 2-8 lb, 30-40 min per lb ..IT 170-180%
Ham, 12-20 lbs. 16-18 minutes per pound, IT 170%
Poultry.Chicken, 3-5 lb, 40 min per lb, at 325% IT 170%
Stuffed, over 5 lb, 30 min per lb. IT 170%
Turkey, 8-10 lbs, 20 min per lb, IT 175%
turkey, 18-20 pounds, 14 min at 325% IT 175%
Duck, 5-10 lbs, 30 min per lb at 325% IT 175%
Broiling; remove excess fat and grease the broiler. Broil the meat over a clear fire or under a gas or electric burner. Sear it on both sides and cook it half of the time on each side.
Pan broiling; Heat a frying pan very hot and grease it with fat. Sear it on both sides, then,cook it more slowly until done.
Time table for broiling and pan broiling; Steaks-1 inch thick......rare or medium....8-10 minutes.......1 1/2 inch thick..rare or medium....10-15.......2 inches thick....rare or medium....18-25Pork chops, thin............................8-10lamb chops,rib..............................6-8Mutton chops, 1 inch thick.................15-20veal cutlets, very thin.....................6-8.....chops.................................10
Sauteeing or pan frying; remove excess fat and dredge the meat in crumbs, egg and crumbs again (or use a mixture of corn meal and crumbs). Cook 25-30 minutes in a small amount of fat in a frying pan, browning first on one side and then the other. (Example= breaded chops).
Roasting, for tender meats;Beef roasted at 350 degrees without lid on pan, for medium rare, 1 3/4 to 2 hours for a 4-6 pound roast or 2 to 2 1/2 hours for medium. Or until a thermometer reads 135 for med-rare and 150 for medium and meat rests 15 minutes before slicing.
Braising; Use a rack in a meat pan and sear at 500 degrees F. for 10 minutes on the upper grate. season with salt and pepper. Remove to the lower grate of oven and reduce temperature to about 300 degrees. Baste occasionally until done. Add hot water if necessary.
Roasting chicken; Scan a few recipes and you'll see that the temperatures and cooking times can vary quite a bit. That means you can pretty easily adjust them so you can bake a few other things at the same time. So either pick the time you want or the temperature. Check the chicken with a meat thermometer to make sure it's done until you get the hang of how it feels. The point between the thigh and the body should register 165. For the size of chicken I usually find at the supermarket, about 2-4 pounds, you can use the following guidelines but you need to vary according to the size of the chicken:300: about 2 to3 hours325: about 2 to 2 1/2 hours350: about 1 to 2 hours400: about 1 to 1 1/2 hours450: about 1 hour
roasting turkey; 8-10 pound bird....325 degrees F.....4-4 1/2 hours10-12 pound.....325 degrees F.....4 1/2-5 hours14-16...........325 degrees F.....5-5 1/4 hours16-18..............325 degrees F.....6-6 1/2 hours18-20..............325 degrees F.....6 1/2-7 1/2 hours20-24..............325 degrees F.....7 1/2 - 9 hours If turkey is unstuffed, reduce time by about 5 minutes per pound.
Fish ..20 minutes per pound.............325-350 degrees
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