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| Term | Temperature | Conditions | Type of Cook | | Roast | 325° - 350° | Meat, Fowl, Fish | dry | | Bake | 350° - 425° | Breads, Cakes, Beans, Vegetables in sauce also foods where Leavening* is required. | dry | | Slow Cook | 250° - 275° | Low, even temperature is required. | liquid added | | Serve | 200° - 250° | Holding | dry or with liquid | | Steam | 300° - 325° | Vegetables, Puddings, Fish | liquid added | | Cook | 300° - 450° | - | dry or with liquid | NOTE: Recipes can be increased or decreased proportionately according to number being served.
*Leavening is that which gives breads, cakes, muffins, pancakes, cookies, etc., the ability to rise and increase in volume. Even crackers and pie crusts benefit from leavening to make them flaky. |
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