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KITCHENEERING  Div.
Heart of Texas
Food Equipment, Inc.
P.O. Box 7275
Waco, Texas 76714

A little planning help from Kitcheneering and the right equipment in the proper sizes will alleviate many of your cooking problems.

The prep work is done, the order has been taken, and the patrons are in the dining room waiting for their meal. The grill is hot and the burgers are waiting to be cooked, but the ventilation system is failing. Or maybe you have 100 pounds of spaghetti to cook off and not enough kettles available. Maybe a sporting event nearby has increased traffic into your establishment. Although you have plenty of help on hand, you also have the proverbial "too many cooks in the kitchen" and you discover your convection ovens aren't in a strategic place when the kitchen is overcrowded.

A little planning help from Kitcheneering and the right equipment in the proper sizes will alleviate many of your problems. The staff at Kitcheneering has been designing cooking and food preparation spaces for more than 30 years. We know the best way to layout your kitchen and we know the best products in which to equip your kitchen. Call us to find out how we can help you make sure your cooking time and area is optimized.

 

Section: Cooking
Tip: Times, temps and tips for convection oven cooking

General Rule of Thumb:
For any given recipe calling for conventional oven preparation, reduce cooking time by approximately 20 percent and reduce temperature by 15 percent to 30 percent (approximately 50 degrees).

Make adjustments in time and temperature until the desired results are obtained. Adjust only one setting at a time. For example, if the product is too dark outside and not done to completion inside, it is cooking too fast. Try reducing the temperature by 25 degrees.

Products to be cooked should be centered on the oven rack and the racks should be spaced evenly within the oven cavity.

Preheat the oven to 50 degrees higher than the desired cooking temperature. After the oven is loaded, close the door and set the thermostat to the desired cooking temperature.

After desired results are obtained, make a note on the recipe card for the settings used and the product load. For example, if you normally bake four (4) 18" by 26" sheet cakes using 5 pounds of batter for each cake, that would be the typical product load for that recipe. If the size of the load is changed, it may affect the final results. If you change either the weight of the cakes being baked or the number of cakes being baked at a time, it may be necessary to further adjust the time and temperature settings to achieve the desired result.

Common Cooking Times and Temperatures
The following cooking chart can help in arriving at time and temperature for commonly cooked products. But remember, since each user's perception of how a product should be finished, it may be necessary to make adjustments until the desired results are obtained.

	Time (min.)	Temp (degrees F)
BAKED PRODUCTS
Sheet Cakes (5 lbs. ea.)	30	300
Soda Biscuits	12	325
Yeast Rolls	15-20	325
Corn Bread	15	300
Gingerbread	18	300
Sugar Cookies	12	325
Chocolate Chip Cookies	10	325
Brownies	15-20	350
Apple Turnovers	20-25	350
Frozen Fruit Pies	45	325
Frozen pizza (precooked crust, single serve)	8-13	310-325
Bread (1 lb. loaf)	30	340
Brown and Serve Rolls	15	350
Fruit Cobbler	25	375
Pie Shells	12	350
Cinnamon Buns	15-20	325
MEAT AND FISH PRODUCTS
Prime Rib	2 3/4 hrs.	250
Steamship Round (80 lb.)	2 3/4 hrs.	275
Meatloaf	40	325
Hamburger Patties (4 oz.)	8-10	400
Meat Pot Pies	40	375
Chicken Parts	30-40	300-325
Fish Sticks	18	350
MISC. PRODUCTS
Macaroni and Cheese	30	350
Baked Potatoes (6-8 oz.)	45	450
Baked Potatoes (10 oz.)	55	450
Stuffed Peppers	20	350
Scalloped Potatoes	35	325
Lasagna	90	250