Hi all! Welcome back to Bold Life Creative, today is part 2 of my traditional cooking series, inspired by a vintage cookbook originally published in 1938. This book was passed down to me from my great-grandma, who lived to be 94 years old. She was the most badass women I’ve ever had the pleasure of knowing and I am super proud to have some of her greatness in my DNA. Because of her, and the gift of this book, this series means the world to me as I have always had a passion for cooking, health, and wellness. My focus for today’s blog post is Cooking by Temperature. This is a very important reference tool to refer back to anytime you want to whip up something quickly and can’t remember how long to cook that (example) piece of fish for…
If you’re short on time right now, please save this post and use it as a reference guide for all of your future cooking endeavors. If you haven’t already read my first post: Intro to Cooking click here to pin it for later as well.
This post does contain affiliate links, if you decide to click and make a purchase I will receive a small commission at no additional cost to you. Click here for my full disclosure policy.
Cooking by Temperature
For the best results in cooking, exact temperatures should be known and followed. This requires the use of a cooking thermometer or an oven thermometer (which all modern ovens do have, already built-in). So I’ll spare you from the next part as it is extremely minty, but it basically explains how heat regulators and temperature controls in ovens work and how handy it can be to put food in the oven to cook with the assurance that it will cook to perfection and turn the heat off at the specified set time. (Keep in mind this publication is from 1938)
After that, it states that thermometers that can be set in the oven are useful when oven-heat regulators are not available. A small flashlight is also essential for reading them in a dark oven. And one more valuable piece of advice… If these previously mentioned devices are NOT available the next best thing is to seek to develop delicacy of “feeling” and knowledge of practical tests that detect temperature differences. We have come a LONG way in cooking technology in the past 80-something years!! WOW!
Cooking Periods and Temperature
Bread, Cakes, Cookies, Meringues, and Pastry
Bread:
Baking powder biscuits……. 450º for 12-15 mins
Bread………………………………400º for 20 mins to 350º for 40-50 mins
Coffee Bread…………………….375º – 400º for 20-25 mins
Coffee Cake……………………..400º for 30 mins
Corn Bread………………………400º for 30 mins
Fruit or Nut Bread……………350º for 60 mins
Muffins…………………………..425º for 20-30 mins
Popovers…………………………450º for 20 mins to 350º for 15-20 mins
Rolls……………………………….400º-425º for 15-20 mins
Cakes:
Angel food………………………275º for 30 mins to 300º for 40-45 mins
Chocolate………………………..Layer at 350º for 25 mins or Square at 325º for 60 mins
Cup………………………………..375º for 20-25 mins
Gingerbread……………………350º for 45-50 mins
Jelly Roll………………………..350º for 15 to 20 mins
Layer……………………………..375º for 25 to 30 mins
Loaf (deep)…………………….325º-350º for 1-1 1/4 hours
Poundcake……………………..275º-325º for 1-2 hours
Spongecake…………………….325º for 1 hour
Square (shallow loaf)……….350º for 50 mins
Tortes…………………………….350º for 20-40 mins
Upside-down cake…………..350º for 50 mins
Cookies:
Molasses or chocolate……..325º-350º for 12-15 mins
Other drop & rolled…………375º -400º for 8-12 mins
Refrigerator (sliced)………..400º for 8 mins
Ladyfingers……………………350º for 10-12 mins
Macaroons…………………….300º for 30 mins
Meringues…………………..275º for 45-60 mins
Pastry:
Pie shells……………………….400º for 15 mins
Puff Pastry…………………….450º – 500º for 5-8 mins
Puff Shells
Cream Puffs and Eclairs…450º for 15 mins to 350º for 20-25 mins
Tarts…………………………….450º for 10-15 mins
Turnovers……………………..450º for 15 mins
Pies:
Deep-dish pies………………………450º for 10 mins to 350º for 30-35 mins
Meat pies
Biscuit top…………………………….450º for 15 to 20 mins
Pastry…………………………………..450º for 15 mins to 350º for 30 mins
Meringues on cooked fillings…..350º for 15-20 mins
One-crust……………………………..450º for 10 mins to 350º for 25-30 mins
Table II
Custards, Puddings, Soufflés, and Scalloped Dishes
Au Gratin Dishes
(to brown crumbs)………………..400º for 10 mins
Custards…………………………….300º for 45-60 mins
Puddings
Batter, Cottage, etc………………..350º for 35-45 mins
Bread…………………………………..350º for 45-60 mins
Indian………………………………….300º for 3 hours
Rice……………………………………..325º for 2 hours
Scalloped Dishes
(not potatoes)……………………….350º for 15-30 mins
Soufflés………………………………300º for 1 1/4 hours
Timbales (a molded food cooked in a molded pan, French is origin)
(surrounded by water)……………250º – 325º for 35-45 mins
Meat, Poultry, and Fish
Roasted
The number of minutes per pound which a roast requires for cooking at a given temperature is only an approximation. The accurate way of determining doneness is by the internal temperature shown on the meat thermometer inserted into the roast. All boned cuts require a longer cooking time than those with the bones left in. Allow about 10 minutes per pound longer for cooking boned cuts.
Meat
Braised meats……………………..350º for 2-2 1/2 hours
Meat en casserole………………..350º for 2-2 1/2 hours
Meat pie with crust……………..450º for 30 mins (meat previously cooked)
Beef
Rare………………………………….300º internal temp 140º for 18-20 mins per pound
Medium…………………………….300º internal temp 160º for 22-25 mins per pound
Well Done………………………….300º internal temp 170º for 27-30 mins per pound
Pork
Fresh (always well done)……..350º internal temp 185º for 30-35 mins per pound
Smoked……………………………..300º internal temp 170º for 25-30 mins per pound
Lamb and Mutton
Medium…………………………….300º internal temp 175º for 25-30 mins per pound
Well Done…………………………300º internal temp 180º for 30-35 mins per pound
Veal…………………………………325º internal temp 170º for 25-35 mins per pound
Poultry
Chicken……………………………325º – 350º for 22-30 mins per pound
Duck, Goose……………………..325º – 350º for 20-25 mins per pound
Turkey……………………………..325º – 350º for 15-25 mins per pound
Fish
Large……………………………….350º for 15-20 mins total
Small or Fillets………………….350º – 375º for 20-25 mins total
Lobster, stuffed…………………350º for 15-20 mins total
Simmered or Boiled
Simmering temperatures range from 180ºF. to 210ºF.
Meat
Fresh Pot Roasts (3-4lbs)……………….2-6 hours total
Fresh Swiss Steaks…………………………2 hours total
Corned or Smoked (4-5lbs)…………….30 – 40 mins per pound
Ham…………………………………………….4-5 hours total
Ox Tongue…………………………………….3-4 hours total
Poultry
Chicken (3 pounds)……………………….1-1 1/2 hours total
Fowl (4 to 5 pounds)………………………2-5 hours total
Turkey (10 pounds)……………………….3-3 1/2 hours total
Fish
Small, thin……………………………………5-10 mins per pound
Large, thick………………………………….10-15 mins per pound
Broiled
Meat
Chops, lamb or mutton…………………….550º for 20-22 mins
Ham, patties or steaks………………………550º for 20-22 mins
Liver, calves or lambs……………………….425º for 20-22 mins
Steak, 1 inch thick (rare to medium)…..550º for 10 mins
1 1/2 inch thick (rare to medium)……….550º for 8-15 mins
Poultry
Chicken………………………………………….350º for 45-60 mins
Quail……………………………………………..350º for 35-45 mins
Squab…………………………………………….350º for 35-45 mins
Fish
Fillets……………………………………………350º for 15-20 mins
Shad, Whitefish, Bluefish………………..350º for 20-25 mins
Lobster………………………………………….350º for 20 mins
Oysters………………………………………….350º for 25-30 mins
Crabs, soft-shelled………………………….350º for 8-10 mins
Scallops…………………………………………350º for 3 mins
Deep (Fat) Frying
Croquettes (cooked food)………………….365º – 382º for 2-5 mins
Doughnuts, Fritters
(uncooked batter and dough)…………….350º – 365º for 2-3 mins
Fish and Sea Food…………………………….350º for 5 -10 mins
Meat and Poultry………………………………382º – 390º for 5-8 mins
Timbale Cases………………………………….360º to 370º for 1-1 1/2 mins
Vegetables……………………………………….382º – 390º for 4-6 mins
Candy and Boiled Frosting Temperature Chart
(at sea level)
Syrup (Thread)…………………………………….230º – 234º the syrup should spin a two-inch thread when dropped from the spoon.
Fondant, Fudge, Panocha (soft ball)……234º – 240º when dropped into cold water forms a soft ball that flattens on removal.
Frosting (soft to medium ball)……………….238º – 242º 1 egg white to 1 cup of sugar.
Caramels, Frosting (firm ball)……………..244º – 248º When dropped into cold water forms a firm ball that does not flatten. 2 egg whites to 1 cup of sugar.
Divinity, Marshmallows, Nougat, Popcorn Balls, Salt-Water Taffy
(hard ball)……………………………………………..250º – 265º When dropped into cold water forms a ball that is hard enough to hold it’s shape, yet plastic.
Frosting (hard ball) …………………………….254º – 260º 3 egg whites to 1 cup of sugar.
Butterscotch, Taffies (soft crack)……….270º – 290º when dropped into cold water separates into threads which are hard but not brittle.
Brittle, Glacé (hard crack)………………….300º to 310º when dropped into cold water separates into threads which are hard and brittle.
Barley Sugar (clear liquid)………………….320º the sugar liquifies.
Caramel (brown liquid)……………………….338º liquid becomes brown.
Fruits and Vegetables
Boiled
Fruits (Boiling times)
Apples, cut…………………….5-8mins
whole……………………………15-25 mins
Apricots, dried………………40 mins
Berries………………………….10-15 mins
Cranberries…………………..5-10 mins
Currants……………………….10-15 mins
Figs, dried…………………….20-30 mins
Peaches………………………..12 mins
Prunes, dried…………………45-60 mins
Pears, summer………………10-20 mins
winter…………………………..25-30 mins
Pineapple………………………20 mins
Plums……………………………12 mins
Quince…………………………..15-40 mins
Rhubarb………………………..5 mins
Vegetables (Boiling times)
Artichokes……………………..20-30 mins
Asparagus………………………15-25 mins
Beans, green…………………..15-25 mins
Lima, fresh…………………….20-30 mins
Lima, dried…………………….2-3 hours
Navy, dried…………………….2-3 hours
Beets……………………………..30-50 mins
Broccoli…………………………15-25 mins
Brussel Sprouts……………..10-15 mins
Cabbage…………………………5-15 mins
Carrots………………………….15-25 mins
Cauliflower……………………10-15 mins
Celery……………………………20-30 mins
Swiss Chard…………………..10-15 mins
Chestnuts……………………..20-30 mins
Cucumbers……………………5-15 mins
Corn……………………………..3-6 mins
Dasheen………………………..15-30 mins (I’m going to have to look this one up)…It’s another term for taro (a root veggie)
Eggplant……………………….10-15 mins
Greens
Beet tops……………………….8-10 mins
Collards………………………..15-30 mins
Dandelions……………………15-30 mins
Endive, curly…………………15-25 mins
Kale……………………………..15-30 mins
Mustard………………………..15-30 mins
Spinach…………………………8-10 mins
Turnip tops……………………15-30 mins
Kohlrabi………………………..20-30 mins (also known as a German turnip, it is in the cabbage family)
Leeks…………………………….15-20 mins
Lentils, dried………………….2-3 hours
Mushrooms…………………….5-8 mins
Okra………………………………15-25 mins
Onions, white………………….20-40 mins
Onions, scallions……………..8-15 mins
Parsnips…………………………15-30 mins
Peas……………………………….10-15 mins
Potatoes, white………………..20-40 mins
sweet………………………………20-30 mins
Rutabagas……………………….20-40 mins
Salsify……………………………..20-30 mins (a root vegetable, known as the oyster plant from the dandelion family)
Soybeans, green………………..20-25 mins
Squash, summer……………….10-20 mins
winter…………………………….. 20-25 mins
Tomatoes………………………….5-20 mins
Turnips…………………………….20-40 mins
Baked
Fruits
Apples…………………………….350º – 375º for 20-40 mins
Bananas………………………….375º for 15-18 mins
Winter Pears……………………250º for 1 hour
Rhubarb………………………….350º – 300º 30 mins
Vegetables
Beans, with pork……………………250º – 350º 6-8 hours
Eggplant, stuffed……………………325º for 1 hour
Mushrooms……………………………400º – 450º for 15 mins
Onions, whole (stuffed)…………..400º – 450º for 60 mins
sliced……………………………………..400º – 450º for 30 mins
Peppers, (stuffed)……………………350º – 375º f0r 30 mins
Sweet potatoes, in skins…………..350º for 30-40 mins
Potatoes, white, in skins, large….425º for 30-60 mins
small to medium……………………..425º for 30-45 mins
scalloped………………………………..350º – 400º for 1-1 1/2 hours
Squash……………………………………325º for 1 1/4 hours
Time for Waterless Cooking of Vegetables
Time in waterless cooking varies somewhat with the age of the vegetable and the size of the pieces. Allow the maximum period given in the preceding tables. For fully matured vegetables, increase the time from 10 to 20 mins.
Eggs
Cooked in Shell
Eggs, soft…………………………………212º to 185º for 4 mins
Eggs, hard……………………………….212º to 185º for 15-20 mins
Coddled
Eggs, soft…………………………………180º to 200º for 6-10 mins
Eggs, hard……………………………….180º to 200º for 30-45 mins
Baked and Shirred (to bake an egg without its shell)
Eggs………………………………………..325º for 20 mins
Recommendations
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I don’t want my blog to be only a vague cooking guide, with no concrete examples. I will be posting a ton of recipes weekly! Please subscribe below, and if you’re inspired, why not join me on my cooking journey?! I will send you my free printable e-book; A Beginner’s Cooking Guide, packed with useful tips and knowledge summarized from my entire cooking series, that you can have on hand to refer to anytime you’re trying out a new recipe.
Everyone is capable of making restaurant-quality food at home – you just need the right tools to do it!!
Summary; Strike up a warm acquaintance with your oven and its special temperament.
Make sure to check out my next post in this cooking series; Cooking Measurements!!
