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.
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Fresh Vegetables: Cooking Time In Minutes on Low Heat
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Asparagus
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18-20 |
Onions (whole)
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20-30 |
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Beans, green or wax (cut)
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25-30 |
Parsnips (sliced)
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15-25 |
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Beans, lima
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35-39 |
Peas
|
15-20 |
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Beets, whole
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35-40 |
Potatoes, white (quartered)
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20-25 |
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Broccoli
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15-20 |
Potatoes, sweet (top stove baked)
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35-45 |
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Brussels Sprouts
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15-20 |
Potatoes, (baked) medium
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50-55 |
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Cabbage (shredded)
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10-15 |
Spinach
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8-12 |
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Carrots (sliced)
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15-20 |
Squash, summer (cubed)
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15-20 |
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Cauliflower
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10-15 |
Squash, winter
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30-40 |
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Celery (1 inch lengths)
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10-15 |
Tomatoes
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10-15 |
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Corn
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10-12 |
Turnips (peel and slice)
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25-30 |
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Greens
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10-12 |
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Okra
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15-20 |
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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.
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Frozen Vegetables: Cooking Time In Minutes on Low Heat
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Asparagus
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10-12 |
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Beans, lima
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15-20 |
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Broccoli
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10-12 |
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Brussels Sprouts
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7-10 |
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Carrots and Peas
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5-7 |
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Cauliflower
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8-10 |
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Corn (cut) (See General Directions)
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5-7 |
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Spinach
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5-7 |
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Squash
|
10-12 |
Meat
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Approximate cooking time for various cuts of Meat. |
Average Weight or Thickness |
Approx. Cooking Time in Minutes |
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BEEF |
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Hamburger Patties |
1/2″ / 1.5 cm |
6-8 |
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Minute Steaks |
thin slices |
6-8 |
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Pepper Steaks |
thin slices |
6 |
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Tenderloin (Medium Cooked) |
3/4″ / 2 cm |
6-8 |
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Rib Eye (Medium Cooked) |
1″ / 3 cm |
7 |
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Club Steak (Medium Cooked) |
1″ / 3cm |
7 |
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Sirloin Steak (Medium Cooked) |
1/2″ / 1.5 cm |
7 |
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Porterhouse Steak (Medium Cooked) |
1″ / 3 cm
|
10 |
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Rump Roast or Sirloin Tip (Medium Cooked) |
2 lbs. / 1kg |
45 |
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Pot Roast |
2-3 lbs./ 1 – 1.5 kg |
60-90 |
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Round Steak |
3/4 ” / 2 cm |
60 |
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Short Ribs |
60-90 |
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Fricasse |
2″ / 6 cm cubes |
60 |
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LAMB |
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Chops |
3/4″ / 2 cm |
15 |
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Lamb Patties |
1/2 ” / 1.5 cm |
15 |
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Neck Slices |
1 lb. / 450 g. |
60 |
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Roast Leg |
2.5″ / 3 lbs. / 1 – 1.5 kg |
90 |
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VEAL |
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Chops |
1/2″ / 1.5 cm |
10-12 |
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Steaks or Cutlets |
1/2″ / 1.5 cm |
15 |
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Cubes |
1″ / 3 cm |
30-45 |
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PORK |
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Pork Tenderloin |
1/2″ / 1.5 cm |
10-12 |
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Chops |
3/4″ / 2 cm |
15-20 |
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Shoulder Steaks |
1/2″ / 1.5 cm |
15-20 |
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Roast |
2 lbs. / 1 kg |
60 |
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Spareribs |
2 lbs. / 1 kg |
45 |
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CHICKEN |
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Roasted |
2-3 lbs. / 1-1.5 kg |
45-60 |
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Chicken Thighs |
20-25 |
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Boned Chicken Breasts |
10-12 |
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Legs or Thighs |
15-20 |
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CAPON |
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Roasted |
5-6 lbs. / 2-3 kg |
120 |
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TURKEY |
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Roasted |
8 lbs. / 4 kg |
3-4 hours |
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Boned Turkey Breast |
4 lbs. / 2 kg |
2-2.5 hours |
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Legs or Thighs |
90 |
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DUCK |
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Roasted |
4 lbs. / 2 kg |
2-2.5 hours |
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GOOSE |
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Roasted |
8 lbs. / 4 kg |
3.5 hours |
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