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Old 03-08-2015, 12:47 PM   #1
Senior Cook
Join Date: May 2006
Location: Aveiro, Portugal
Posts: 114
What is my oven temperature mystery?

I have an instant read thermometer and an oven thermometer.

My oven is an old electric one but when I set it's temperature and check it with an oven thermometer it's very accurate!.

I tested my instant read thermometer by placing it into a bowl of bowling water and it read 101 C or 214 F

So what's the problem?

Almost every on-line recipe cooks much faster than the given times!

Much faster!

A one hour recipe often takes 35-40 minutes until the instant read thermometer displays the recommended temperature.

Internal Temperature Cooking Chart, Internal Fahrenheit and Celsius Meat Cooking Chart, Whats Cooking America

And that's a huge difference!

Would love to understand what's happening.

Thank you!



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Old 03-08-2015, 01:54 PM   #2
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Join Date: May 2006
Location: Aveiro, Portugal
Posts: 114
How much does cook time vary if the recipe says, 6 portions and you only cook two portions?

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Old 03-12-2015, 02:26 PM   #3
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Originally Posted by redmike View Post
How much does cook time vary if the recipe says, 6 portions and you only cook two portions?
It depends. For example in my gas oven a tray of 6, say, chicken portions spread out on a tray will take roughly the same time as two similar sized chicken portions but, obviously a joint of meat for 6 people will take a lot longer than a small piece of meat to serve 2.
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 03-12-2015, 03:18 PM   #4
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I think that it depends on how much of difference the 2 items make in comparison to the volume of your oven. A sheet pan with 2 chicken quarters will cook in the same time as a pan with 4, or maybe even 6. But if you fill 2 half sheet pans with 10 quarters each, put one on the top rack and one on the bottom rack, now you have made a significant difference in the total volume. It will take longer for the oven's heat source to heat that much volume of product to a proper temperature. The difference is not directly proportional either. It doesn't take 6 times as long to do 6 times as much.

The best method for accurately cooking most meats is with a good food thermometer. Know what internal temperature you need, then cook to that temperature. I wouldn't be without my Chef Alarm probe thermometer for doing any kind of roasted meat. I used it in the oven for our Christmas prime rib, and I used it the other day on my gas grill for smoking a pork shoulder roast. Stick the probe into the center of the thickest part of the cut, set the internal temperature you need, and it beeps with a loud alarm when it hits that point.

For everything else, I have my Thermapen instant read thermometer, another tool that I find indispensable.

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Old 03-12-2015, 06:28 PM   #5
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Location: Montana
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You need to adjust your instant read thermometer!
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oven, temperature

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