How long to cook everything
1225 verified time and temperature datasheets across 11 appliances. Exact temps, flip marks, internal targets. Tested on real hardware.
Your own equipment sorts to the top once your kitchen is set up. Nothing is hidden — the rest just follows.
Everything else
Air Fryer
115 datasheets · 300°F – 400°F (149°C – 204°C)
- Chicken Tenders (Fresh / Uncooked)1.5-inch thick raw tenderloins, breaded or unbreaded400°F10–12 minsFlip at 5165°F
- Chicken Tenders (Frozen Pre-Cooked)Commercial frozen breaded tenders directly from freezer390°F10–12 minsFlip at 6165°F
- Chicken Wings (Party Wings / Flats & Drums)Split party wings, raw, patted completely dry380°F20 mins totalFlip at 10175°F–185°F
- Chicken Breast (Boneless, Skinless)6–8 oz breasts, pounded to even 3/4-inch thickness380°F12–15 minsFlip at 7165°F
- Chicken Thighs (Boneless, Skinless)Raw boneless thighs, excess fat trimmed390°F14–16 minsFlip at 8175°F
- Chicken Thighs (Bone-In, Skin-On)Raw bone-in thighs, skin patted dry and salted380°F22–24 minsFlip at 12180°F
- Chicken Drumsticks (Bone-In)4–6 raw chicken legs, seasoned dry rub380°F20–22 minsFlip at 10180°F
- Beef Burger Patties (1/3 lb Fresh 80/20)1/3 lb patties, 3/4-inch thick with thumb center dimple375°F10 minsFlip at 6160°F
Standard Home Oven
129 datasheets · 325°F – 450°F (163°C – 232°C)
- Chicken Breast (Boneless, Skinless)6–8 oz breast, 1-inch thick, patted dry400°F20–25 minsNo flip165°F
- Salmon Fillet (Skin-On, Center Cut)6 oz skin-on center cut fillet, 1-inch thick, patted dry400°F12–15 minsNo flip135°F
- Baked Potato (Whole Russet)8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt400°F50–60 minsNo flip205°F–210°F
- Bacon (Thick-Cut, Sheet Pan Method)6–8 thick-cut slices on a parchment-lined rimmed sheet pan, no overlap400°F18–22 minsNo flipFully
- Pork Chops (Bone-In, 1-inch Thick)1-inch thick bone-in center cut chops, seasoned with dry rub, seared 2 min per side400°F18–22 minsNo flip145°F
- Chicken Thighs (Bone-In, Skin-On)4–6 bone-in skin-on thighs, skin patted completely dry and salted425°F35–45 minsNo flip185°F
- Chicken Wings (Crispy Baked, Party Wings)Split party wings (flats & drums), patted dry, tossed with 1 tsp baking powder per lb425°F40–50 minsFlip at 25185°F
- Meatloaf (Classic 2 lb Loaf)2 lb loaf (beef/pork mix) shaped in 9×5 loaf pan or free-form on sheet pan, topped with ketchup glaze350°F55–65 minsNo flip160°F
Instant Pot / Pressure Cooker
111 datasheets · High Pressure (239°F / 115°C)
- White Rice (Long Grain)1 cup rice, 1 cup water, 1:1 ratioHigh3 minsNo flip212°F
- Chicken Breast (Fresh, Boneless)6–8 oz boneless skinless breasts, 1 cup water or brothHigh8–10 minsNo flip165°F
- Chicken Breast (Frozen, Boneless)6–8 oz frozen boneless skinless breasts, 1 cup water or brothHigh12–15 minsNo flip165°F
- Hard Boiled Eggs (5-5-5 Method)Large eggs on trivet, 1 cup waterHigh5 minsNo flip170°F
- Pot Roast (Chuck Roast)3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef brothHigh60–75 minsNo flip205°F
- Pulled Pork (Pork Shoulder / Butt)3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquidHigh60–90 minsNo flip205°F
- Dried Beans (No Soak, Pinto/Black)1 lb dried pinto or black beans, 6 cups water, salt after cookingHigh25–30 minsNo flip212°F
- Beef Stew (Cubed Chuck)2 lb chuck cut into 1.5-inch cubes, potatoes, carrots, onion, 2 cups beef brothHigh20–25 minsNo flip200°F
12-Inch Skillet / Non-Stick
103 datasheets · Medium-Low to High Heat
- Ground Beef Taco Meat (85/15)1.5 lbs ground chuck browned and simmered with scratch spicesMedium-High10–12 minsFlip at 4165°F
- Garlic Butter Shrimp (15-Minute Skillet)1 lb raw peeled shrimp seared in foaming butter and garlicMedium-High5 mins (2.5m per side)Flip at 2145°F
- Ground Turkey Sloppy Joe Filling1 lb lean ground turkey (93/7) simmered in tangy tomato glazeMedium-High12–15 minsFlip at 5165°F
- Leftover Jasmine Fried Rice with Scrambled EggsChilled day-old cooked rice with eggs and peasHigh8–10 minsFlip at 4165°F
- Italian Sausage Coins with Bell Peppers & Onions1-inch sliced sweet or hot Italian sausage links with sliced peppersMedium-High12–15 minsFlip at 6160°F
- Black Bean, Sweet Corn & Pepper Jack Quesadillas10-inch flour tortillas stuffed with seasoned black beans, corn, and cheeseMedium6–8 minsFlip at 3160°F
- Fluffy Buttermilk Pancakes (Nonstick Skillet)⅓-cup ladles of standard buttermilk pancake batter (2 c flour, 2 c buttermilk, 2 eggs, leaveners) onto a nonstick or well-seasoned skillet with a light film of butterMedium3–5 mins total (2–3 min first side, 1–2 min flip)Flip at 3Visual
- Classic French Toast (Custard-Soaked Brioche)¾-inch slices of day-old brioche or challah, dipped 20 seconds per side in a 4-egg custard (1 c whole milk, ¼ c cream, 2 tbsp sugar, vanilla), cooked in a butter-filmed nonstick skilletMedium-low4–6 mins total (2–3 min per side)Flip at 3160°F
Sheet Pan (Convection Bake)
106 datasheets · 375°F – 450°F (190°C – 232°C)
- Chicken Fajitas (Sliced Chicken & Peppers)1/2-inch strips chicken breast, bell peppers, and sliced onions425°F15–18 minsFlip at 8165°F
- Smoked Sausage & Diced Potatoes1/2-inch kielbasa coins, 1/2-inch baby potato cubes, sliced peppers400°F22–25 minsFlip at 12Potatoes
- Salmon Fillets & Green Beans (One-Pan Dinner)4 × 6 oz center-cut salmon fillets and 1 lb trimmed green beans in a single layer on a half-sheet pan, no crowding400°F12–14 minsNo flip145°F
- Bone-In Chicken Thighs & Root Vegetables6 bone-in skin-on chicken thighs skin-side up, arranged around 1.5 lb 1-inch chunks of potatoes, carrots, and parsnips400°F32–38 minsFlip at 20175°F
- Bone-In Pork Chops with Apples & Onions4 × 1-inch bone-in center-cut pork chops on a bed of 2 sliced apples and 1 sliced onion400°F20–24 minsNo flip145°F
- Sheet Pan Shrimp Boil (Shrimp, Sausage, Corn, Potatoes)1 lb par-cooked halved baby potatoes, 12 oz sliced smoked sausage, 4 mini corn cob rounds, and 1 lb peeled raw jumbo shrimp — added in two stages400°F18–22 mins (12 min sausage + potatoes + corn, then 8 min with shrimp added)Flip at 12145°F
- Brussels Sprouts & Bacon (Halved, Roasted)1.5 lb brussels sprouts halved lengthwise and placed cut-side down, tossed with 4 slices of raw bacon cut into 1/2-inch pieces425°F22–28 minsFlip at 15Visual
- Loaded Sheet Pan Nachos (Assembled, Cheese-Melt Phase)A single layer of tortilla chips topped with pre-cooked seasoned ground beef, black beans, and 2 cups shredded cheese blend400°F6–10 minsNo flipVisual
Cast Iron Skillet
111 datasheets · 400°F – 550°F (204°C – 288°C)
- Smash Burger Patties (2 oz Chuck Balls)2 oz cold 80/20 beef balls, smashed wafer thin with parchmentHigh3–4 mins totalFlip at 2Lacy
- Thick Ribeye Steak (1.5-inch, Butter Basted)1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hourSmoking7–9 minsFlip at 2130°F
- Crispy Skin Salmon Fillet (Pan Seared)6 oz fresh salmon fillets, scaled, skin scraped completely dryMedium-High6–8 mins (5m skin down, 2m flip)Flip at 5135°F
- Filet Mignon (Center Cut Tenderloin)8 oz 2-inch thick center cut tenderloin steakSmoking8–10 minsFlip at 2130°F
- Crispy-Skin Chicken Thighs (Bone-in)4 bone-in, skin-on chicken thighs, patted dryMedium20–25 minsFlip at 12180°F
- Dry Sea Scallops (U/10 or U/15)Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dryRipping3–4 mins total (90 seconds per side)Flip at 2145°F
- Grilled Cheese Sandwich (Buttered Sourdough / Sharp Cheddar)Two slices bread, outer faces buttered edge-to-edge, cheese sliced 1/8 inch thickLow-medium8–10 mins (4–5 mins per side, lid on for the first side)Flip at 4Visual
- Fried Eggs (Sunny-Side Up)2 large eggs cracked into a small ramekin first, then poured onto the panLow-medium3–4 mins, undisturbedNo flipVisual
Gas or Charcoal Grill
107 datasheets · 350°F – 500°F (177°C – 260°C)
- Backyard Beef Burgers (1/3 lb, Direct Heat)1/3 lb 80/20 chuck patties over direct charcoal/gas flameMedium-High8–10 mins (4m per side)Flip at 4160°F
- BBQ Chicken Breasts (Two-Zone Heat)Boneless chicken breasts, seasoned, glazed with BBQ sauce at endMedium14–16 minsFlip at 8165°F
- Grilled USDA Choice Ribeye Steak16 oz 1.25-inch thick bone-in or boneless ribeye450°F–500°F8–10 minsFlip at 4130°F
- Chicken Thigh & Bell Pepper Skewers1.5-inch cubed chicken thighs skewered with red onion and bell peppers400°F12–15 minsFlip at 6165°F–175°F
- Juicy Grilled Turkey Patties (93/7)1/3 lb ground turkey patties mixed with grated onion and Dijon for moisture375°F10–12 minsFlip at 6165°F
- Bone-In, Skin-On Chicken Thighs5–7 oz bone-in, skin-on thighs, patted dry, salted uncovered in the fridge for 1 hourTwo-zone:25–35 mins (mostly indirect, direct-heat finish)Flip at 12175°F–185°F
- Whole Pork Tenderloin (1–1.25 lb)1–1.25 lb tenderloin, silverskin trimmed off, dry-brined 1 hour with kosher saltTwo-zone:18–22 mins (sear all four sides, then indirect to temp)Flip at 4142°F
- Cedar-Plank Salmon Fillet (Skin-On)1–2 lb centre-cut fillet or side, skin on, on a cedar plank soaked in water 1 hourIndirect15–25 mins (thickness driven — measure at the loin, not the tail)No flip125°F–130°F
Dutch Oven / Heavy Pot
108 datasheets · Simmer to 400°F (93°C – 204°C)
- No-Knead Bread (Lean Dough Boule)~800 g high-hydration lean dough, proofed, into a Dutch oven preheated 30 min at 450°F450°F30 min lid on + 13–18 min lid offNo flip205°F–210°F
- Beef Chuck (Stew Meat, 1.5-inch Cubes)2–3 lb chuck cut into 1.5-inch cubes, seared in batches, braised in liquid to two-thirds depth325°F2–2.5 hoursNo flip195°F–200°F
- Beef Chuck Roast (Whole, 3–4 lb)3–4 lb whole chuck roast, hard-seared on all faces, braised half-submerged325°F3–3.5 hours (about 55 min/lb)Flip at 90195°F–203°F
- Beef Short Ribs (Bone-In, English Cut)4–5 lb English-cut bone-in short ribs, seared, braised in wine and stock to two-thirds depth325°F2.5–3 hoursNo flip200°F–205°F
- Whole Chicken (3.5–4 lb)3.5–4 lb whole bird, patted dry, trussed, breast up on a bed of aromatics, lid off375°F1.25–1.5 hoursNo flip165°F
- Pork Shoulder / Butt (4–5 lb, for Pulling)4–5 lb bone-in pork butt, seared, braised covered in 2 cups liquid325°F4–5 hours (about 60 min/lb)Flip at 120200°F–205°F
- Lamb Shanks (Bone-In)4 bone-in shanks, seared hard, braised two-thirds submerged in stock and wine325°F2.5–3 hoursFlip at 75195°F–205°F
- Chicken Thighs (Bone-In, Braised in Sauce)6–8 bone-in skin-on thighs, skin rendered hard, then braised half-submerged in sauce350°F35–45 minsNo flip175°F–185°F
Slow Cooker / Crockpot
112 datasheets · LOW (190°F–200°F) / HIGH (290°F–300°F)
- Sunday Chuck Pot Roast & Root Vegetables3 lb beef chuck roast with carrots, baby yellow potatoes, and onionsLOW8 hours on LOWNo flip200°F
- 3-Ingredient Mexican Shredded Salsa Chicken2 lbs boneless skinless chicken breasts submerged in salsa and taco seasoningLOW4–5 hours on LOWNo flip165°F
- Slow Cooker Ground Turkey & Cannellini White ChiliBrowned ground turkey with white beans, green chiles, cumin, and chicken brothLOW6 hours on LOWNo flip165°F
- Slow Cooker Flank Steak Beef & BroccoliThinly sliced flank steak in garlic soy brown sugar sauce; fresh broccoli added at endLOW4 hours on LOWNo flip160°F
- Overnight Cinnamon Apple Steel-Cut OatmealCoarse steel-cut oats with milk, water, cinnamon, and diced applesLOW7–8 hours on LOWNo flip165°F
- Pulled Pork Shoulder (Bone-in Boston Butt)7–8 lb bone-in pork shoulder, dry-rubbed the night before, fat cap trimmed to ¼-inchLOW10–12 hours on LOWNo flip200°F
- Whole "Rotisserie-Style" Chicken (4–5 lb Broiler)4–5 lb whole chicken, patted dry, seasoned inside and out, lifted off the pot floor on four foil ballsLOW6–8 hours on LOWNo flip165°F
- Shredded Chicken (Bone-in, Skinless Thighs)3 lb bone-in skinless chicken thighs, submerged in 1 cup low-sodium chicken broth with aromaticsLOW5–6 hours on LOWNo flip175°F
Pellet or Charcoal Smoker
111 datasheets · 200°F – 275°F (93°C – 135°C)
- St. Louis Style Pork Ribs (3-2-1 Method)Trimmed rack of ribs, membrane removed, dry rubbed225°F5.5–6 hours (3h smoke, 2h wrap, 30m glaze)Flip at 180202°F–205°F
- Pork Butt / Boston Butt (Pulled Pork)7–9 lb bone-in pork shoulder, dry rub seasoned250°F8–10 hours (approx 75 mins per lb)Flip at 300203°F–205°F
- Whole Chicken (Spatchcocked)4–5 lb whole fryer chicken, backbone removed and flattened225°F2–2.5 hoursNo flip165°F
- Baby Back Pork Ribs (2-2-1 Method)2.5–3 lb loin back ribs, membrane stripped, dry rub coated225°F4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)Flip at 120198°F–203°F
- Bone-In Turkey Breast5–7 lb whole bone-in split turkey breast, herb butter rub250°F2.5–3 hours (~25-30 mins per lb)No flip160°F
- Crispy Smoked Chicken Wings2–3 lb party wings (flats and drumettes), patted completely dry225°F75 mins (60 min smoke + 15 min high heat)Flip at 60175°F–185°F
- Smoked Beef Short Ribs (Dino Ribs)3-bone chuck or plate short ribs (4–6 lbs), fat trimmed to 1/4 inch250°F8–9 hoursNo flip203°F–205°F
- Smoked Pork Belly Burnt Ends3–4 lb skinless pork belly cubed into 1.5-inch squares and dry rubbed250°F4.5–5 hours (3h smoke + 1.5h braise & glaze)Flip at 90203°F–205°F
Stovetop Boiling
112 datasheets · 212°F (100°C)
- Hard Boiled EggsWhole, shell on212°F10-12 minNo flip170°F
- Soft Boiled EggsWhole, shell on212°F6-7 minNo flip155°F
- Whole Potatoes (Medium)Whole, skin on, 2-3 inch diameter212°F20-25 minNo flipVisual
- Cubed PotatoesPeeled, 1-inch cubes212°F12-15 minNo flipVisual
- Corn on the CobHusked, whole ears212°F4-6 minNo flipVisual
- Pasta (Spaghetti)Dry, standard thickness212°F8-10 minNo flipVisual
- Pasta (Penne / Rigatoni)Dry, standard size212°F10-12 minNo flipVisual
- Chicken Breast (Poached)Boneless, skinless, 6-8 oz185°F12-15 minNo flip165°F
CALIBRATION & SCIENTIFIC BENCHMARKS
Frequently Asked Questions: Cook Times & Temperatures
01.How are these cook times and temperatures calibrated?
Every datasheet is calibrated against physical test-kitchen thermal probes and cross-referenced with USDA FSIS microbial lethality curves. Benchmarks assume standard preheated appliances and single-layer food spacing.
02.Why should I pull meat before it reaches the final target temperature?
Due to carryover cooking thermodynamics, residual surface heat continues conducting into the cooler interior after removal from the heat source. Dense proteins continue rising 5°F to 10°F during a 5-to-10 minute rest. Pulling early prevents overcooking and moisture purge.
03.How does cooking from frozen impact cooking times?
Cooking frozen food requires absorbing the latent heat of fusion (334 J/g) to melt ice into water before temperature can rise. This adds 40% to 50% more elapsed time in high-velocity convective appliances like air fryers.
04.What causes cook time discrepancies between different appliance models?
Appliance wattage (1500W vs 1800W), chamber volume, heating element proximity, and fan velocity create thermal variations. Always use internal core temperature as the ultimate safety and doneness gate.