| |
Temperature (°F) |
Time (min) |
| Vegetables |
| Asparagus (sliced 1-inch) |
400°F |
5 |
| Beets (whole) |
400°F |
40 |
| Broccoli (florets) |
400°F |
6 |
| Brussels Sprouts (halved) |
380°F |
15 |
| Carrots (sliced ½-inch) |
380°F |
15 |
| Cauliflower (florets) |
400°F |
12 |
| Corn on the cob |
390°F |
6 |
| Eggplant (1½-inch cubes) |
400°F |
15 |
| Fennel (quartered) |
370°F |
15 |
| Green Beans |
400°F |
5 |
| Kale leaves |
250°F |
12 |
| Mushrooms (sliced ¼-inch) |
400°F |
5 |
| Onions (pearl) |
400°F |
10 |
| Onions (sliced) |
400°F |
15 |
| Parsnips (½-inch chunks) |
380°F |
15 |
| Peppers (1-inch chunks) |
400°F |
15 |
| Potatoes (small baby, 1½ lbs) |
400°F |
15 |
| Potatoes (1-inch chunks) |
400°F |
12 |
| Potatoes (baked whole) |
400°F |
40 |
| Spaghetti Squash (halved) |
370°F |
30 |
| Squash (½-inch chunks) |
400°F |
12 |
| Sweet Potato (baked) |
380°F |
30 to 35 |
| Sweet Potato (1-inch chunks) |
400°F |
20 |
| Tomatoes (cherry) |
400°F |
4 |
| Tomatoes (halves) |
350°F |
10 |
| Zucchini (½-inch sticks) |
400°F |
12 |
| |
| Chicken |
| Breasts, bone in (1¼ lbs.) |
370°F |
25 |
| Breasts, boneless (4 oz.) |
380°F |
12 |
| Breasts, stuffed |
350°F |
14 |
| Drumsticks (2½ lbs.) |
370°F |
20 |
| Thighs, bone in (2 lbs.) |
380°F |
22 |
| Thighs, boneless (1½ lbs.) |
380°F |
18 to 20 |
| Legs, bone in (1¾ lbs.) |
380°F |
30 |
| Wings (2 lbs.) |
400°F |
12 |
| Game Hen (halved – 2 lbs.) |
390°F |
20 |
| Whole Chicken (6½ lbs.) |
360°F |
75 |
| Tenders |
360°F |
8 to 10 |
| Turkey Breast (whole, bone-in, 3 lbs.) |
350°F |
35 to 45 |
| |
| Beef |
| Burger (4 oz.) |
370°F |
16 to 20 |
| Filet Mignon (8 oz.) |
400°F |
18 |
| Flank Steak (1½ lbs.) |
400°F |
12 |
| London Broil (2 lbs.) |
400°F |
20 to 28 |
| Meatballs (1-inch) |
380°F |
7 |
| Meatballs (3-inch) |
380°F |
10 |
| Meatloaf (3 lbs.) |
350°F |
45 to 50 |
| Ribeye, bone in (1-inch, 8 oz.) |
400°F |
10 to 15 |
| Sirloin steaks (1-inch, 12 oz. ) |
400°F |
9 to 14 |
| Beef Eye Round Roast (4 lbs.) |
390°F |
45 to 55 |
| Veal Chops (bone-in, 6 oz.) |
400°F |
10 to 15 |
| |
| Pork and Lamb |
| Loin (2 lbs.) |
360°F |
55 |
| Pork Chops, bone in (1-inch, 6 oz.) |
400°F |
12 |
| Pork Chops, boneless (1-inch) |
400°F |
12 |
| Tenderloin (1 lb.) |
370°F |
15 |
| Bacon (regular) |
400°F |
5 to 7 |
| Bacon (thick cut) |
400°F |
6 to 10 |
| Sausages |
380°F |
15 |
| Lamb Loin Chops (1-inch thick) |
400°F |
8 to 12 |
| Lollipop Lamb Chops |
400°F |
7 |
| Rack of lamb (1½ – 2 lbs.) |
380°F |
22 |
| |
| Fish and Seafood |
| Calamari (8 oz.) |
400°F |
4 |
| Fish Fillet (1-inch, 8 oz.) |
400°F |
10 |
| Salmon, fillet (6 oz.) |
380°F |
12 |
| Swordfish steak |
400°F |
10 |
| Tuna steak |
400°F |
7 to 10 |
| Crab Cake (4 oz.) |
400°F |
10 |
| Lobster Tail (6 oz.) |
370°F |
5 |
| Scallops |
400°F |
5 to 7 |
| Shrimp |
400°F |
5 |
| |
| Frozen Foods |
| Onion Rings (12 oz.) |
400°F |
8 |
| Thin French Fries (20 oz.) |
400°F |
14 |
| Thick French Fries (17 oz.) |
400°F |
18 |
| Mozzarella Sticks (11 oz.) |
400°F |
8 |
| Pot Stickers (10 oz.) |
400°F |
8 |
| Egg rolls |
400°F |
12 |
| Fish Sticks (10 oz.) |
400°F |
10 |
| Fish Fillets (½-inch, 10 oz.) |
400°F |
14 |
| Chicken Nuggets (12 oz.) |
400°F |
10 |
| Breaded Shrimp |
400°F |
9 |