1984 Greenwood Jaycees Recipe Book
Cookbook page 45
Time Chart For Roasts, Time Table For Broiling And Pan Broiling, Temperatures For Baking Flour Mixtures
TIME CHART FOR ROASTS
Kind: Minutes per lb. after searing:
Beef — rare — 10-16 ... . medium — 17-22 .... well done — 23-30
Veal, pork, lamb — well done — 30 ... . Cured pork — well done — 40-55
Broiling: Remove any extra fat from the meat and grease the broiler with some of it.
Broil the meat over a clear fire or under a gas or electric burner. Sear it on both sides and
cook it half of the required time on each side.
Pan broiling: Heat a frying pan very hot and grease it, by rubbing with a little fat. Sear
meat on both sides, then cook more slowly until done. Season. Keep free from fat.
TIME TABLE FOR BROILING AND PAN BROILING
Kind of Meat: Time in Minutes:
Beef steaks — 1-inch thick Rare or medium, 8-10
1 1/2-inch Rare or medium, 10-15
2-inch . Rare or medium, 18-25
Pork chops, thin — 8-10 ... . Lamb chops, rib — 6-8 ... . Loin or shoulder — 8-10
Mutton chops 1-inch thick — 15-20 .... Veal cutlets, very thin — 6-8 ... . Chops — 10
Sauteing or pan frying: Remove any extra fat and dip the meat in crumbs, egg and
crumbs again (or use a mixture or corn meal and crumbs), cook 25 to 30 minutes in a
small amount of fat in a frying pan, browning first on one side then turning, seasoning
with salt and pepper, and browning on the other. Example: breaded veal chops.
Tender Meat Cookery: Roasting: Skewer meat into shape, lay on a rack in a meat pan and
put pieces of the meat fat in the bottom of the pan. Place in a hot oven, 500 degrees F.,
on the upper grate for 10 minutes to sear meat; season with salt and pepper, remove to
the lower grate of oven; lower temperature to about 300 degrees F.; baste occasionally
until done. Add hot water if necessary for basting.
TEMPERATURES FOR BAKING FLOUR MIXTURES
Food Temperature Time (Min.)
Baking powder biscuit.......... .... 450 degrees to 460 degrees . . . ................12-15
Bread...................................... .... 350 degrees to 400 degrees . . . ................45-60
Butter cake, loaf.................... . . . . 360 degrees to 400 degrees . . . ................40-60
Butter cake, layer.................. .... 380 degrees to 400 degrees . . . ................ 20-40
Cake, angel.............................. .... 300 degrees to 360 degrees . . . ................ 50-60
Cake,sponge ......................... .... 300 degrees to 350 degrees . . . ................40-60
Cake, fruit.............................. .... 275 degrees to 325 degrees . . . ............... 3-4 hours
Cookies, thin......................... .......... 380 degrees to 390 degrees . . . .............10-12
Cookies, molasses............................ 350 degrees to 375 degrees . . . .............18-20
Cream puffs............................ . . . . 300 degrees to 350 degrees . . . ................45-60
Meringues.............................. .......... 250 degrees to 300 degrees . . . ................40-60
Muffins (b. p.)................................. 400 degrees to 425 degrees . . . ................ 20-25
Pie crust .................................. . . . . 400 degrees to 500 degrees . . . ................ 20-40
Popovers.............................. .. .......... 350 degrees to 450 degrees . . . ................ 35-40
Rolls........................................ .......... 400 degrees to 425 degrees . . . ................ 25-30
TABLE FOR COOKING CEREALS
Time in
Kind and Amount Salt Water double boiler
Cream of wheat, 1 cup . . . . . 1 1/2 tsp 4c. 40 minutes
Corn meal, 1 cup 1 1/2 tsp 4c. 3 1/2 hours
Rice, 1 cup 1 tsp. 3 c. 40 minutes
Hominy (coarse) 1 tsp. 5 c. 3 hours
(fine) 1 1/2 tsp 4c.
Rolled oats, 1 cup 1 tsp . 21/2
Cracked wheat, 1 cup 1 tsp. ...... 4 c. 2 hours
c.................. 1 hour
-b- 4 to 6 hours