Cooking Time Guide: How Long Should You Cook Your Food?

In every culture, food is a central part of life. It not only nourishes the body but also plays an important role in traditions and celebrations. One of the most important aspects of cooking is time. Depending on the dish, the cooking time can be short or long, simple or complex.

Here is a general guide on how long it should take to cook your food, depending on the cooking method.

Assume all foods are prepared from scratch. These do not apply to pre-made/canned foods.

Boiling & Stewing Cooking Time

Slow-boiling water has the same temperature as fast-boiling water, and both do the same amount of work. So, conserve electricity or gas.

In general, stewing is the most economical way to cook cheaper and tougher cuts of meat and poultry. Using this method, food is cooked for a long time in sufficient water to cover it — slightly below boiling point.

Boiling & Stewing Foods	Quantity	Approximate Time
Cornmeal	–	3 hours
Hominy — fine	–	1 hour
Oatmeal — rolled	–	30 min.
Oatmeal, coarse — steamed	–	3 hours
Rice — steamed	–	45 – 60 min.
Rice — boiled	–	15 – 20 min.
Wheat Granules	–	20 – 30 min.
Eggs — soft boiled	–	3 – 6 min.
Eggs — hard-boiled	–	15 – 20 min.
Fish, long — whole	per lb.	6 – 10 min.
Fish — cubical	per lb.	15 min.
Clams, Oysters	–	3 – 5 min.
Beef — both corned and à la mode	–	3 – 5 hours
Soup stock	–	3 – 6 hours
Veal, Mutton	–	2 – 3 hours
Ham	–	5 hours
Sweetbreads	–	20 – 30 min.
Sweet corn	–	5 – 8 min.
Asparagus, Tomatoes, Peas	–	15 – 20 min.
Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens	–	20 – 30 min.
Cabbage, Beets — young	–	30 – 45 min.
Parsnips, Turnips	–	30 – 45 min.
Carrots, Onions, Salsify	–	30 – 60 min.
Beans — String and Shelled	–	1 – 2 hours

Baking Cooking Time — for Meat

Baking is not only a delicious way to cook, but it can also be a healthy cooking method. Baked goods are typically lower in fat than their fried or grilled counterparts, and they can be just as tasty. When baking, you can also control the amount of salt and sugar that goes into your food, making it a great option for those watching their intake of these ingredients.

Baking Meat	Doneness	Quantity	Approximate Time
Beef, sirloin	rare	per lb.	8 – 10 min.
Beef, sirloin	well done	per lb.	12 – 15 min.
Beef, rolled rib or rump	–	per lb.	12 – 15 min.
Beef, long or short fillet	–	1	20 – 30 min.
Mutton	rare	per lb.	10 min.
Mutton	well done	per lb.	15 min.
Lamb	well done	per lb.	15 min.
Veal	well done	per lb.	20 min.
Pork	well done	per lb.	30 min.
Turkey	–	10 lbs.	3 hours
Chickens	–	3 – 4 lbs.	1 – 1½ hours
Goose	–	8 lbs.	2 hours
Tame duck	–	1	40 – 60 min.
Game duck	–	1	30 – 40 min.
Grouse, Pigeons	–	1	30 min.
Small birds	–	1	15 – 20 min.
Venison	–	per lb.	15 min.
Fish — long, thin fish	–	6 – 8 lbs.	1 hour
Fish — thick Halibut	–	4 – 6 lbs.	1 hour
Fish — small	–	1	20 – 30 min.
Braised meat	–	–	3 – 4 hours
Scalloped dishes	–	–	15 – 20 min.

Baking Cooking Time — for Grains & Vegetables

For baking grains & vegetables	Approximate Time
Rice and Tapioca	1 hour
Potatoes	30 – 45 min.
Baked beans	6 – 8 hours

Baking Cooking Time — for Bread, Cakes & More

Baking baked goods are commonly thought of as unhealthy because it involves using excessive butter and sugar. However, you can adjust and create healthier versions of cakes and bread. For example, you can make a healthy version of banana bread by using whole wheat flour and adding nuts for extra protein. Or, you can make a cake using Greek yogurt instead of buttercream frosting.

For baking bread, cakes & more	Approximate Time
Loaf bread	40 – 60 min.
Rolls, Biscuit	10 – 20 min.
Gingerbread	20 – 30 min.
Sponge-cake	45 – 60 min.
Plain cake	30 – 40 min.
Cookies	10 – 15 min.
Bread pudding	1 hour
Steamed brown-bread	3 hours
Steamed puddings	1 – 3 hours
Pie-crust	about 30 min.

Broiling & Grilling Cooking Time

It is important in broiling and grilling to sear the surface quickly to retain the rich juices, then turn the food constantly until it is richly browned. When pan-broiling, you cook the food in an oiled, hissing-hot cast-iron skillet, turning frequently and draining fat as it dries.

Pan-broiling is virtually the same as sautéing, except the fat remains in the skillet. Food is browned on one side and then turned and browned on the other side in a small amount of fat.

Foods	Quantity	Approximate Time
Steak	1 inch thick	4 min.
Steak	1 and a half-inch thick	6 min.
Fish	Small & thin	5 – 8 min.
Fish	Thick	12 – 15 min.
Chops broiled in paper	–	8 – 10 min.
Chickens	–	20 min.
Liver, Tripe, Bacon	–	3 – 8 min.

Frying Cooking Time

Frying can sometimes be used to describe sautéing, but usually refers to cooking in deep, hot fat or oil. It certainly isn’t the healthiest means of cooking and the best you can do is to wipe off the grease and limit the use of oil/fat. It is best to keep meats or fish in a warm room for a short time before frying, then wipe them dry. Once the food has finished frying, do not let the food soak in the grease. It should be carefully removed from the fat and drained on brown paper or paper towels.