Originally Posted by David Young
I have an electric oven which, although its rated highest temperature is 240 degrees Celsius, can only manage about 120 in reality.
I would like to know if there is any kind of conversion table I can use to adjust cooking times for lower temperatures.
For example, if something needs 20 minutes at 220 degrees, what time should that be at 120? Is there a formula or table somewhere that can be used to make the adjustment?
Any help would be greatly appreciated.
Unfortunately, there is no real way to call out numbers, as the variables are to great. 120C is sufficient to cause boiling, thus "cooking" anything containing water. However, the fats reach higher than 100C before boiling, much higher, thus fat-contents cause higher local temperature, while the water content boils away at 100C, the two co-occurring together.
As a guess, I would say that 120C will cause a doubling of cooking time compared to 220C. Please don't quote me though!