Operation
24
Suggested Times and Temperatures
Product
Temperature
Time
# Shelves
Meats
Hamburger Patties (5 per lb)
Steamship Round (80 lb. quartered)
Standing Rib Choice (20 lbs, trimmed, rare)
Banquet Shell Steaks (10 oz. meat)
Swiss Steak after Braising
Baked Stuffed Pork Chop
Boned Veal Roast (15 lbs.)
Lamb Chops (small loin)
Bacon (on racks in 18" x 26" pans)
400
_
F (205
_
C)
275
_
F (135
_
C)
235
_
F (115
_
C)
450
_
F (235
_
C)
275
_
F (135
_
C)
375
_
F (190
_
C)
300
_
F (150
_
C)
400
_
F (205
_
C)
400
_
F (205
_
C)
8Ć10 mins.
2 hrs 45 mins.
2 hrs 45 mins.
7Ć8 mins.
1 hr.
25Ć30 mins.
3 hrs. 10 mins.
7Ć8 mins.
5Ć7 mins.
10
2
2
5
5
5
2
5
10
Poultry
Chicken Breast & Thigh
Chicken Back & Wing
Chicken (2
1
/
2
lbs. quartered)
Turkey Rolled (18 lb. rolls)
350
_
F (175
_
C)
350
_
F (175
_
C)
350
_
F (175
_
C)
310
_
F (155
_
C)
40 mins.
35 mins.
30 mins.
3 hrs 45 mins.
5
5
5
3
Fish and Seafood
Halibut Steaks, Cod Fish (frozen 5 oz)
Baked Stuffed Lobster (2
1
/
2
lb.)
Lobster Tails (frozen)
350
_
F (175
_
C)
400
_
F (205
_
C)
425
_
F (220
_
C)
20 mins.
10 mins.
9 mins.
5
3
5
Cheese
Macaroni & Cheese Casserole
Melted Cheese Sandwiches
350
_
F (175
_
C)
400
_
F (205
_
C)
30 mins.
8 mins.
5
10
Potatoes
Idaho Potatoes (120 ct.)
Oven Roasted Potatoes (sliced or diced)
400
_
F (205
_
C)
325
_
F (165
_
C)
50 mins.
10 mins.
5
5
Baked Goods
Frozen Berry Pies (22 oz)
Fresh Apple Pie (20 oz.)
Pumpkin Pies (32 oz.)
Fruit Crisp
Bread (24 Ć 1 lb. loaves)
Southern Corn Bread
Baking Soda Biscuits
Brown & Serve Rolls
Sheet Cakes (5 lb. mixed batter per pan)
Chocolate Cake
Brownies
325
_
F (150
_
C)
350
_
F (175
_
C)
300
_
F (150
_
C)
300
_
F (150
_
C)
325
_
F (155
_
C)
375
_
F (190
_
C)
400
_
F (205
_
C)
350
_
F (175
_
C)
325
_
F (160
_
C)
325
_
F (160
_
C)
325
_
F (150
_
C)
35 mins.
25Ć30 mins.
30Ć50 mins.
25 mins.
30 mins.
15Ć20 mins.
6 mins.
15 mins.
16Ć18 mins.
20 mins.
15 mins.
5 (30 pies)
5 (30 pies)
5 (20 pies)
5
3
5
5
5
5
5
5
NOTE: Actual times and temperatures may vary considerably from those shown above. They are affected
by weight of load, temperature of the product, recipe, type of pan and calibration of thermostat.
Should your recipe vary, write in your proven time and temperature for ready reference.
