Cooking Times

Fresh Vegetables

GENERAL DIRECTIONS

Wash and remove blemishes. Do not peel unless recipe calls for it, for by doing so you lose food value.
Place food in pan it will most nearly fill. Add 1/4” of water.
Freshen vegetables in water to bring back the natural moisture content and garden crispness (5-10 minutes), then drain.
Potatoes are usually cooked whole and must be thoroughly dried before cooking. If cut into halves or quarters to shorten cooking time, place skin side against the utensil. 1/8 to 1/4 c. water and a slightly higher temperature is required for potatoes than other vegetables.
Cover and cook over medium heat until heat indicator reaches 35°-40°C.
Reduce heat to Low and continue cooking for required length of time. Cook time begins when heat is reduced to Low.
The time guide below is approximate. Actual cooking time will vary on the quantity, age and size being cooked.

 
Fresh Vegetables: Cooking Time In Minutes on Low Heat
 Asparagus

18-20

 Onions (whole)

20-30

  Beans, green or wax (cut)

25-30

  Parsnips (sliced)

15-25

  Beans, lima

35-39

  Peas

15-20

  Beets, whole

35-40

  Potatoes, white (quartered)

20-25

  Broccoli

15-20

  Potatoes, sweet (top stove baked)

35-45

  Brussels Sprouts

15-20

  Potatoes, (baked) medium

50-55

  Cabbage (shredded)

10-15

  Spinach

8-12

  Carrots (sliced)

15-20

  Squash, summer (cubed)

15-20

  Cauliflower

10-15

  Squash, winter

30-40

  Celery (1 inch lengths)

10-15

  Tomatoes

10-15

  Corn

10-12

  Turnips (peel and slice)

25-30

  Greens

10-12

  Okra

15-20

Frozen Vegetables

GENERAL DIRECTIONS

Use pan that food will most nearly fill.
Food need not be thawed.
Use 1/8” to 1/4” of water in the pan. Due to dryness, lima beans and frozen corn require crisping in cold water 5 minutes before cooking.
Cover pan. Start on medium heat until heat indicator reaches 35°-40°C, then reduce to Low.
Shake pan holding cover tight once during starting time, and once during second period.
Continue cooking until done. Season at end of cooking.
Cooking time is counted after heat is reduced.
The time guide below is approximate. Actual cooking time will vary depending on the quantity and size being cooked.
If vegetables have thawed, the cooking time is counted from the time the pan is put over heat.

 
Frozen Vegetables: Cooking Time In Minutes on Low Heat
  Asparagus

10-12

  Beans, lima

15-20

  Broccoli

10-12

  Brussels Sprouts

7-10

  Carrots and Peas

5-7

  Cauliflower

8-10

  Corn (cut) (See General Directions)

5-7

  Spinach

5-7

  Squash

10-12

 

Meat

Approximate cooking time for various cuts of Meat.

Average Weight or Thickness

Approx. Cooking Time in Minutes

BEEF

 Hamburger Patties

1/2″ / 1.5 cm

6-8

  Minute Steaks

thin slices

6-8

  Pepper Steaks

thin slices

6

  Tenderloin (Medium Cooked)

3/4″ / 2 cm

6-8

  Rib Eye (Medium Cooked)

1″ / 3 cm

7

  Club Steak (Medium Cooked)

1″ / 3cm

7

  Sirloin Steak (Medium Cooked)

1/2″ / 1.5 cm

7

  Porterhouse Steak (Medium Cooked)

1″ / 3 cm

10

  Rump Roast or Sirloin Tip (Medium Cooked)

2 lbs. / 1kg

45

  Pot Roast

2-3 lbs./ 1 – 1.5 kg

60-90

  Round Steak

3/4 ” / 2 cm

60

  Short Ribs

60-90

  Fricasse

2″ / 6 cm cubes

60

LAMB

  Chops

3/4″ / 2 cm

15

  Lamb Patties

1/2 ” / 1.5 cm

15

  Neck Slices

1 lb. / 450 g.

60

  Roast Leg

2.5″ / 3 lbs. / 1 – 1.5 kg

90

VEAL

  Chops

1/2″ / 1.5 cm

10-12

  Steaks or Cutlets

1/2″ / 1.5 cm

15

  Cubes

1″ / 3 cm

30-45

PORK

  Pork Tenderloin

1/2″ / 1.5 cm

10-12

  Chops

3/4″ / 2 cm

15-20

  Shoulder Steaks

1/2″ / 1.5 cm

15-20

  Roast

2 lbs. / 1 kg

60

  Spareribs

2 lbs. / 1 kg

45

CHICKEN

  Roasted

2-3 lbs. / 1-1.5 kg

45-60

  Chicken Thighs

20-25

  Boned Chicken Breasts

10-12

  Legs or Thighs

15-20

CAPON

  Roasted

5-6 lbs. / 2-3 kg

120

TURKEY

  Roasted

8 lbs. / 4 kg

3-4 hours

  Boned Turkey Breast

4 lbs. / 2 kg

2-2.5 hours

  Legs or Thighs

90

DUCK

  Roasted

4 lbs. / 2 kg

2-2.5 hours

GOOSE

  Roasted

8 lbs. / 4 kg

3.5 hours

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