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VERIFIED TIME & TEMP MATRIX
Sheet Pan (Convection Bake) Cooking Chart
Parametric reference guide for cooking meats, seafood, vegetables, and frozen foods in the Sheet Pan (Convection Bake).
| ID | Food & Cut Specification | State | Temp | Time | Flip Mark | Details |
|---|---|---|---|---|---|---|
| CT-SP-001 | Chicken Fajitas (Sliced Chicken & Peppers) 1/2-inch strips chicken breast, bell peppers, and sliced onions | fresh | 425°F (218°C) Convection | 15–18 mins | 8m | SHEET |
| CT-SP-002 | Smoked Sausage & Diced Potatoes 1/2-inch kielbasa coins, 1/2-inch baby potato cubes, sliced peppers | fresh | 400°F (204°C) | 22–25 mins | 12m | SHEET |
| CT-SP-005 | Broiled Turkey Meatball Subs with Provolone Split hoagie rolls loaded with marinara, turkey meatballs, and sliced provolone | fresh | 425°F (218°C) + Broil | 8–10 mins | No Flip | SHEET |
| CT-SP-006 | Sheet Pan Breakfast Sausage, Diced Potatoes & Baked Eggs 1/2-inch diced russet potatoes, bulk breakfast sausage, whole eggs cracked into wells | fresh | 400°F (204°C) | 22–24 mins | 15m | SHEET |
| CT-SP-007 | Roasted Sheet Pan Potato Gnocchi & Bell Peppers Shelf-stable raw gnocchi tossed dry with peppers, cherry tomatoes, and olive oil | fresh | 425°F (218°C) | 20 mins | 10m | SHEET |