Cooking Times

FRESH VEGETABLES

General Directions

Wash and remove blemishes. Do not peel unless recipe calls for it, for by doing so you lose about 40% of your foods nutrition. Chose the correct size of pan and place your food it. Making sure that your almost fills the pan. If you are not yet comfortable cooking without water, Add ¼ cup 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 your altitudes desired temperature.

Reduce heat to Low and continue cooking for required length of time. Your Cooking 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.

freshVegetablesCookingTimes

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 cup to ¼ cup of water in the pan. Due to there dryness, lima beans and frozen corn require crisping in cold water for about 5 minutes before cooking.

Cover pan. Start on medium heat until heat indicator reaches your altitudes desired temperature, then reduce to Low. Continue cooking until done. You can either season your food at the beginning or at end of cooking.

Cooking time starts with the temperature is turn to Low. 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.

FrozenVegCookingTimes

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

 

meatCookingTimes1

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