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BTD Forums  /  Eat Right 4 Your Type  /  Oven temperatures
Posted by: Lisalea, Sunday, June 24, 2007, 4:24pm
I usually set my oven at 375 when cooking meats or veggies or even sweet potato ... this seems to be too high according to this site ... what's the consensus here ?

Thank-u all beforehand :) ;) ;D :K)

http://v.mercola.com/blogs/public_blog/Are-You-Sabotaging-Your-Food-by-Overheating-It-During-Cooking--22811.aspx
Posted by: shoulderblade, Sunday, June 24, 2007, 4:42pm; Reply: 1
Sounds like you would be using the same amount of energy only longer/lower. I have no idea who set the traditional times and temps but it was certainly a long time ago.

Think it would have to be tried out to see if it is really cooked at the lower temp. 350 degrees compared to 212 ( the boiling point of water ) does seem a little high.
Posted by: geminisue, Sunday, June 24, 2007, 5:22pm; Reply: 2
If in a big hurry, I use 375-400.  I I want to flavor it develop, I use 325-350.  If I want something to dry out I use 275 and than leave in oven over night after turning off.
Posted by: Brighid45, Sunday, June 24, 2007, 6:40pm; Reply: 3
It depends on what you are baking/roasting/braising. For potatoes of all kinds I've found 375F for one hour works very well. For braising meats like pot roasts in a covered vessel like a dutch oven, 300-325F is good; highest I'd go is 350F. For open roasting, 325-350F works for chicken, turkeys and roasts. (With poultry figure 15 minutes per pound unstuffed, 20 minutes per pound stuffed.)

The best thing to do is experiment with times and temperatures. Everyone's oven is a bit different--a temperature that works in one oven might not work well in another. Hope this helps. :)
Posted by: ABJoe, Monday, June 25, 2007, 7:36pm; Reply: 4
Quoted from Brighid45
Everyone's oven is a bit different--a temperature that works in one oven might not work well in another. Hope this helps. :)


To clarify here...  The temperature stting on the dial may produce a different temperature in the oven...  Best to check the actual temperature with a thermometer at specific dial settings to make sure that the temperature is what you think it is...

I cooked a turkey in my MILs oven thinking it would be done about 2:30 in the afternoon...  I pulled it out at about half done (timewise) and found it was still pink, on the outside...  The oven was more than 100 degrees cooler than the 325 I set it at...  Pays to check!
Posted by: Drea, Monday, June 25, 2007, 9:01pm; Reply: 5
My oven is computerized, which means you set a temp on the keypad and it alerts you when the oven has reached that temp. Unfortunately, the thermometer inside usually tells me that the oven is cooler by almost 75 degrees...so I have to wait longer for the preheating.
Posted by: rustyc, Tuesday, June 26, 2007, 8:33am; Reply: 6
I was surprised to see you were all quoting temperatures in Fahrenheit.  Do you have very old ovens or is this still the standard in the States?  All our ovens are in centrigrade but I still think in Fahrenheit!

I recently intended to very slow cook some beef.  My book says 15-30 minutes at 200 and then 65 overnight.  I nodded off and it was at 200 for 1˝ hours.  I expected it to all be ruined but the casserole was meltingly tender, the mince was fine and the potroast joint was tender though a bit lacking in flavour.  I had always thought stewing meat needed very slow cooking but apparently not.
Posted by: Henriette Bsec, Tuesday, June 26, 2007, 9:11am; Reply: 7
Quoted from rustyc
I was surprised to see you were all quoting temperatures in Fahrenheit.  Do you have very old ovens or is this still the standard in the States?  All our ovens are in centrigrade but I still think in Fahrenheit!


:D sorry I had to smile..
I really think it is crazy this thing about going metric..
I found an old national geographic magazine- from early 1980is telling people how to switch- and when I came to this board I found out that people still hadn´t switched!!
On my computer I have a converter program( ?)
so I tend to write in fahrenheits etc... but I really have no Idea what you guys mean when you say it is 80 F - :-D it is not part of my brains... I know that O c is freezing and 100 c is boiling but 80 or 124 F ??? nope .

When I lived in Ireland 12 years ago the young people seemed to have switched except a pintof Guiness was still a pint ;-D

I cook meat in different ways:
Sometimes I cook on a slow heat 125-150 C ( 257 -302)
for several hours- but I always brown meat first either in a pan or at very high temperatures
- other times I cook on high teperatures 225 ( 437 F) for a short time - It depends on how much fat the meat has and I prefer my roastbeef red- It would be horrible wto ruin a lean filet at a long slow cooking.
Root veggies: I normally cook around 175- 200 c (  347-392F) for a short while
However tomatoes cooked at 125 C for several hours -used to be my favorite.
:'(
Posted by: Brighid45, Tuesday, June 26, 2007, 10:55am; Reply: 8
Have to head off to work now, but I do have a table for oven temperature equivalents that I use when writing up recipes. If anyone is interested I'll post it this afternoon. In the States most kitchens are still using the old measurements, though some people have converted over to metric. All the ovens and ranges I've seen here use Fahrenheit.
Posted by: Lisalea, Tuesday, June 26, 2007, 12:23pm; Reply: 9
Thanks everybody ... very interesting input, I appreciate it   ;D ;) :) :K)
Posted by: Drea, Tuesday, June 26, 2007, 1:51pm; Reply: 10
Quoted from Brighid45
Have to head off to work now, but I do have a table for oven temperature equivalents that I use when writing up recipes. If anyone is interested I'll post it this afternoon. In the States most kitchens are still using the old measurements, though some people have converted over to metric. All the ovens and ranges I've seen here use Fahrenheit.


I'm interested! I'm also trying to convert the way I think into metric and celcius; just because I think it's crazy that the US is (one of?) the only countries to use it. Only confuses folks.
Posted by: Henriette Bsec, Tuesday, June 26, 2007, 3:29pm; Reply: 11
Maybe this will work ??

As I wrote:
on my mac - there is this thing called a dashboard with small programs- like headline on newspapers, temperatures etc and convertion programs.

http://www.wbuf.noaa.gov/tempfc.htm
Posted by: Brighid45, Tuesday, June 26, 2007, 5:05pm; Reply: 12
Oven temperature equivalents in the following order: Centrigrade, Fahrenheit, Gas Mark, and Heat:

110C--225F--GM 1/4--very cool
130C--250F--GM 1/2--very cool
140C--275F--GM 1   --cool
150C--300F--GM 2   --cool
170C--325F--GM 3   --moderate
180C--350F--GM 4   --moderate
190C--375F--GM 5   --moderately hot
200C--400F--GM 6   --moderately hot
220C--425F--GM 7   --hot
230C--450F--GM 8   --hot
240C--475F--GM 9   --very hot

The 'heat' equivalent is what you'd use with a wood or coal stove, most likely. My mother's best molasses cookie recipe originally said 'bake 10-15 minutes in a moderate oven'.   :)

Thanks for the converter page Henriette! I have it bookmarked. It's 31C outside right now--on the warm and sticky side! Going up to 35C this afternoon and tomorrow before the thunderstorms cool things off again. :)
Posted by: Henriette Bsec, Tuesday, June 26, 2007, 5:12pm; Reply: 13
Quoted from Brighid45
. It's 31C outside right now--on the warm and sticky side! Going up to 35C this afternoon and tomorrow before the thunderstorms cool things off again. :)


:( wow
here it is rainy- I´ll soon grow fungus ;-) - and warm 23 c /74.4 F ....
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