OVEN TEMPERATURE CHART

MISCELLANEOUS
Custard Cup ....0. «+ <a eee 20-30). ae e OUT
Custard Casserole ......ccc- a, erro 300
Sounlie™. Jt te «oir Cowes «< | ne Ae 325
Baked potate ys . eG. GO-00 6 ics decane 400
Baked beams . 32. Sy dase sce 6 BOUTS 6accsivcee 390
Timbal@@ 2.44. .%. 4. re ee eee 300
Ride PUR bch ccccecs SOS oct caiswccew 325
PeeetOpOG POTATO... ks «ses ss SO-U0 cvs i deka ce 375
TIME CHART FOR ROASTS

Kind: Minutes per lb. after searing:
See © PEO ood icc acco uok 10-16

MOGUM He eee E TT 17-22

i ee eee 23-30
Veal, pork, lamb - well done .. 30
Cured pork - well done ..... 40-55

Broiling: Remove any extra fat from the meat and grease the
broiler with some of it. Broil the meat over a clear fire

or under a gas or electric burner. Sear it on both sides and
cook it half of the required time on each side,

Pan broiling: Heat a frying pan very hot and grease it, by rub-
bing with a little fat. Sear meat on both sides, then cook more
slowly until done. Season. Keep free from fat.

TIME TABLE FOR BROILING AND

PAN BROILING

Put a rack in a meat pan and put pieces of the meat fat in
the bottom of the pan. Place in a hot oven, 500 degrees F.,
on the upper grate for 10 minutes to sear meat; season with
salt and pepper, remove to the lower grate of oven; lower
temperature to about 300 degrees F., baste occasionally
until done, Add hot water if necessary for basting.

Sauteing or pan frying: Remove any extra fat and dip the meat

in crumbs, egg and crumbs again (or use a mixture or corn
meal and crumbs), cook 25 to 30 minutes in a small amount
of fat in a frying pan, browning first on one side then turning,
seasoning with salt and pepper, and browning on the other.
Example: breaded veal chops.