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APPROXIMATE
COOKING SCHEDULE TO USE WITH THE STANDARD OVEN
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To Cook
|
Temperature |
Cook for
|
| Bread, white |
280° |
40 minutes |
| Biscuit, small |
300° |
30 minutes |
| Biscuit, large |
300° |
30 minutes |
| Beef, roast rare |
300° |
15 minutes per
pound |
| Beef, roast well
done |
320° |
15 minutes per
pound |
| Cake, Fruit |
260° |
2 hours |
| Cake, Sponge |
300° |
30 minutes |
| Cake, Loaf |
300° |
40 minutes |
| Cake, Layer |
300° |
15 minutes |
| Cookies |
300° |
5 minutes |
| Chickens |
340° |
2 hours |
| Custards |
260° to 300° |
20 minutes |
| Duck |
340° |
3 hours |
| Fish |
260° to 300° |
1 hour |
| Ginger Bread |
260° to 300° |
20 minutes |
| Halibut |
260° to 300° |
45 minutes |
| Lamb |
300° |
3 hours |
| Mutton, rare |
260° to 300° |
10 minutes per
pound |
| Mutton, well
done |
300° |
15 minutes per
pound |
| Pie crust |
300° |
30 minutes |
| Pork |
260° to 300° |
2½ hours |
| Potatoes |
300° |
1 hour |
| Pudding, Bread |
260° to 300° |
1 hour |
| Pudding, Plum |
260° to 300° |
1 hour |
| Pudding, Rice |
260° to 300° |
30 minutes |
| Pudding, Tapioca |
260° to 300° |
30 minutes |
| Rolls |
260° to 300° |
20 minutes |
| Turkeys |
280° |
3 hours |
| Veal |
280° |
2½ hours |
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| Browse
Recipes: |
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Tortes, Tarts & More... |
| The
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| Great
Cookbooks: |
Southern
Living
Christmas
Cookbook
A perfect Christmas gift or guide
for your entertainment. Pretty enough to put out on the coffee table and
packed with scrumptious recipes, decorating tips, and entertaining know-how,
its innovative holiday fare includes breakfast anytime, Christmas munchies,
and add-a-dish recipes for surprise guests. |
Pretty
Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions
Want lovely cake or cookie? This
great book will give you selection of stylish cakes and cookies for all
occasions. |
Cooking
Light 2006 Annual Recipes (Hardcover)
Seasoned and novice cooks alike
love this all-around resource for everything cooking-related: tips, techniques,
planning, preparation, presentationits all here, and in the lighter versions
we all crave. |
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