Loading…
Loading…
A free, printable cooking-times cheat sheet for your kitchen. Hit the button below to send to your printer — the header and navigation are hidden when printing.
| Food | Variant | Temp (°F / °C) | Time |
|---|---|---|---|
| Chicken Breast | Boneless, skinless — small (5–7 oz / 140–200 g) | 375°F / 190°C | 10–12 min |
| Chicken Thighs | Bone-in, skin-on (6–8 oz / 170–225 g each) | 380°F / 195°C | 22–28 min |
| Chicken Wings | Drumettes & flats, separated | 400°F / 205°C | 18–22 min |
| Salmon | Fillet — standard (1–1.5 in / 2.5–4 cm thick, 6 oz / 170 g) | 390°F / 200°C | 9–12 min |
| Sausages | Bratwurst / Italian sausage (3–4 oz / 85–115 g each) | 360°F / 180°C | 15–18 min |
| Potatoes | Cubed — 1 in / 2.5 cm pieces | 400°F / 205°C | 14–18 min |
| Frozen French Fries | Standard-cut frozen fries (½ in / 13 mm) | 400°F / 205°C | 14–18 min |
| Steak | Ribeye / NY strip — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min |
| Bacon | Regular-cut bacon (thin, ≈ 1/16 in) | 370°F / 190°C | 8–10 min |
| Pork Chops | Boneless — thick (1+ in / 25+ mm) | 400°F / 205°C | 12–15 min |
| Burgers | Quarter-pound patty (4 oz / 115 g, ¾ in thick) | 375°F / 190°C | 10–14 min |
| Chicken Drumsticks | Standard drumstick (3–4 oz / 85–115 g each) | 400°F / 205°C | 20–25 min |
| Meatballs | Medium — 1.5 in / 4 cm diameter (≈ 1.5 oz / 42 g each) | 400°F / 205°C | 11–13 min |
| Shrimp | Large — 21–30 count per pound (peeled, deveined) | 400°F / 205°C | 7–9 min |
| Tilapia | Standard fillet (½–¾ in / 13–19 mm thick, 5–6 oz / 140–170 g) | 400°F / 205°C | 8–11 min |
| Broccoli | Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 8–10 min |
| Brussels Sprouts | Halved Brussels sprouts (cut side down) | 400°F / 205°C | 12–16 min |
| Asparagus | Medium spears (standard, ¼–½ in / 6–13 mm diameter) | 400°F / 205°C | 7–10 min |
| Sweet Potato | Cubed — 1 in / 2.5 cm pieces | 390°F / 200°C | 12–16 min |
| Tofu | Extra-firm tofu, cubed (¾–1 in / 2–2.5 cm) | 400°F / 205°C | 14–18 min |
| Hot Dogs | Standard beef or pork hot dog (1.5–2 oz / 42–55 g) | 390°F / 200°C | 5–7 min |
| Meatloaf | Mini loaves (4 oz / 115 g each, about 1 in thick) | 375°F / 190°C | 18–22 min |
| Chicken Nuggets (Frozen) | Standard frozen nuggets (0.5–0.75 oz / 14–21 g each) | 400°F / 205°C | 8–11 min |
| Frozen Pizza | Personal / single-serve frozen pizza (6–8 in diameter) | 375°F / 190°C | 8–12 min |
| Tater Tots | Standard frozen tater tots | 400°F / 205°C | 12–16 min |
| Corn on the Cob | Full ear of corn (husked, 8–9 in / 20–23 cm) | 400°F / 205°C | 12–16 min |
| Mushrooms | Halved button or cremini mushrooms | 400°F / 205°C | 7–10 min |
| Turkey Breast | Boneless turkey breast roast — small (1–2 lb / 450–900 g) | 350°F / 175°C | 40–55 min |
| Cod | Standard fillet (¾–1 in / 19–25 mm thick, 5–7 oz / 140–200 g) | 380°F / 195°C | 10–14 min |
| Fish Sticks | Standard frozen fish sticks (0.6–0.9 oz / 17–25 g each) | 400°F / 205°C | 8–12 min |
| Scallops | Large sea scallops — U-10 to U-15 (1.5–2 oz / 42–55 g each) | 400°F / 205°C | 7–10 min |
| Lamb Chops | Loin chop — 1 in / 2.5 cm thick | 400°F / 205°C | 10–14 min |
| Pork Ribs | Pre-braised or pressure-cooked ribs (finishing/crisping step) | 380°F / 195°C | 8–12 min |
| Zucchini | Sticks / batons — ½ in / 13 mm thick | 400°F / 205°C | 10–13 min |
| Carrots | Carrot coins — ½ in / 13 mm thick | 380°F / 195°C | 14–18 min |
| Green Beans | Whole fresh green beans (trimmed) | 400°F / 205°C | 8–12 min |
| Cauliflower | Small florets (1–1.5 in / 2.5–4 cm) | 400°F / 205°C | 10–14 min |
| Hard-Boiled Eggs | Hard-boiled — fully set yolk | 250°F / 120°C | 15–17 min |
| Mozzarella Sticks | Standard frozen mozzarella sticks (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min |
| Chicken Tenders | Breaded chicken tenders (homemade panko) | 390°F / 200°C | 12–15 min |
| Pork Tenderloin | Whole tenderloin — standard (1–1.25 lb / 450–565 g) | 400°F / 205°C | 22–28 min |
| Ham Steak | Standard ham steak (½–¾ in / 13–19 mm thick) | 380°F / 195°C | 8–11 min |
| Turkey Legs | Standard turkey leg (1–1.5 lb / 450–680 g) | 375°F / 190°C | 35–45 min |
| Cornish Hen | Cornish hen — halved (about 0.75–1 lb / 340–450 g per half) | 375°F / 190°C | 25–35 min |
| Frozen Onion Rings | Standard frozen onion rings (breaded, 0.75–1 oz / 21–28 g each) | 400°F / 205°C | 8–11 min |
| Frozen Spring Rolls | Standard frozen spring rolls (2–3 oz / 55–85 g each) | 385°F / 195°C | 10–14 min |
| Falafel | Homemade falafel balls (1.5 in / 4 cm diameter) | 375°F / 190°C | 14–18 min |
| Halloumi | Sliced halloumi (½ in / 13 mm thick) | 400°F / 205°C | 8–11 min |
| Bell Peppers | Strips (½ in / 13 mm wide, 3 in / 7 cm long) | 400°F / 205°C | 8–12 min |
| Eggplant | Rounds — ½ in / 13 mm thick | 400°F / 205°C | 10–14 min |
| Baby Potatoes | Halved baby potatoes (cut side down) | 400°F / 205°C | 14–18 min |
| Frozen Fish Fillets | Standard fillet (4–6 oz) | 400°F / 205°C | 12–15 min |
| Frozen Burritos | Standard burrito (5 oz) | 360°F / 180°C | 15–18 min |
| Frozen Egg Rolls | Standard egg roll (2–3 oz) | 380°F / 195°C | 12–15 min |
| Frozen Potstickers | Standard potsticker (0.75–1 oz each) | 380°F / 195°C | 10–13 min |
| Pizza Rolls | Standard pizza rolls (20 count) | 380°F / 195°C | 6–8 min |
| Hash Browns | Frozen hash brown patties | 400°F / 205°C | 12–16 min |
| Whole Chicken | Small whole chicken (3–4 lb) | 360°F / 180°C | 55–65 min |
| Chicken Sausage | Precooked / smoked chicken sausage | 375°F / 190°C | 8–11 min |
| Acorn Squash | Halved acorn squash | 375°F / 190°C | 25–35 min |
| Butternut Squash | Cubed (1-inch pieces) | 390°F / 200°C | 16–20 min |
| Plantains | Ripe plantains (yellow/black skin) — sweet | 375°F / 190°C | 10–14 min |
| Okra | Breaded fried okra (cornmeal coated) | 390°F / 200°C | 10–14 min |
| Crab Cakes | Homemade crab cakes (3–4 oz / 85–115 g each, ¾ in thick) | 375°F / 190°C | 10–14 min |
| Lobster Tail | Medium tail (6 oz / 170 g, shell-on) | 380°F / 195°C | 7–9 min |
| Calamari | Breaded calamari rings (homemade, ¼–⅜ in / 6–10 mm thick) | 400°F / 205°C | 8–11 min |
| Frozen Corn Dogs | Full-size frozen corn dog (2.67 oz / 75 g each) | 390°F / 200°C | 8–11 min |
| Frozen Jalapeño Poppers | Standard breaded frozen jalapeño poppers (0.75–1 oz / 21–28 g each) | 390°F / 200°C | 6–9 min |
| Beef Roast | Eye of round / bottom round — small (1.5–2 lb / 680–900 g) | 360°F / 180°C | 35–45 min |
| Chicken Leg Quarters | Standard leg quarter (10–12 oz / 285–340 g) | 375°F / 190°C | 30–38 min |
| Beets | Cubed beets — ½-inch pieces (peeled) | 400°F / 205°C | 18–22 min |
| Parsnips | Parsnip batons (½ in / 13 mm wide, 3 in / 7 cm long, peeled) | 390°F / 200°C | 14–18 min |
| Kale Chips | Standard kale chips (2–3 in / 5–7 cm torn pieces, curly kale) | 375°F / 190°C | 5–8 min |
| Apple Chips | Thin-sliced apple rings (⅛ in / 3 mm, mandoline or very sharp knife) | 300°F / 150°C | 15–20 min |
| Donuts | Canned biscuit dough donuts (1.6 oz / 45 g each, cut with a bottle cap) | 350°F / 175°C | 5–7 min |
| Churros | Homemade piped churros (½ in / 13 mm diameter, 4–6 in / 10–15 cm long) | 375°F / 190°C | 10–13 min |
| Brownies | Box mix brownies in a 6-inch round pan | 325°F / 165°C | 18–24 min |
| Garlic Bread | Sliced French bread with garlic butter | 350°F / 175°C | 4–6 min |
| Quesadilla | Standard flour tortilla (8-inch) with cheese | 370°F / 190°C | 4–6 min |
| Ravioli | Frozen breaded ravioli (toasted ravioli style) | 390°F / 200°C | 10–14 min |
| Edamame | Frozen edamame in pods | 400°F / 205°C | 12–15 min |
| Stuffed Peppers | Bell pepper stuffed with ground beef and rice | 375°F / 190°C | 20–25 min |
| Artichoke | Artichoke halved lengthwise | 380°F / 195°C | 12–15 min |
| Duck Breast | Skin-on duck breast (6–8 oz / 170–225 g) | 400°F / 205°C | 15–18 min |
| Frozen Waffles | Standard frozen waffle (Eggo-style, square) | 360°F / 180°C | 4–6 min |
| Cinnamon Rolls | Refrigerator tube cinnamon rolls (Pillsbury-style) | 320°F / 160°C | 8–12 min |
| Onion Rings | Onion rings with panko breadcrumb coating | 375°F / 190°C | 8–11 min |
| Snap Peas | Whole snap peas | 380°F / 195°C | 6–8 min |
| Bok Choy | Baby bok choy, halved lengthwise | 375°F / 190°C | 6–8 min |
| Salmon Patties | Homemade salmon patties (½ inch thick) | 375°F / 190°C | 8–10 min |
| Chicken Schnitzel | Breaded thin-cut chicken breast (½ inch) | 380°F / 195°C | 12–15 min |
| Turkey Meatballs | Medium turkey meatballs (1½-inch diameter) | 380°F / 195°C | 12–15 min |
| Frozen Samosas | Standard frozen samosas (store-bought) | 380°F / 195°C | 12–15 min |
| Bread Rolls | Store-bought or homemade dinner rolls | 320°F / 160°C | 5–8 min |
| Tortilla Chips | Homemade corn tortilla chips (cut from 6-inch tortillas) | 350°F / 175°C | 5–8 min |
| Frozen Wontons | Standard frozen wontons (any filling) | 380°F / 195°C | 8–12 min |
| Pigs in Blankets | Cocktail sausages wrapped in puff pastry or crescent dough | 350°F / 175°C | 12–15 min |
| Coconut Shrimp | Large (16–20 count) | 390°F / 200°C | 8–10 min |
| Pretzel Bites | Frozen (standard) | 370°F / 190°C | 6–8 min |
| Mac and Cheese Bites | Frozen (standard size) | 380°F / 195°C | 8–10 min |
| Tempeh | Thinly sliced (¼ inch) | 375°F / 190°C | 12–15 min |
| Rack of Lamb | Half rack (7–8 ribs, ≈600 g) — medium-rare | 400°F / 205°C | 18–22 min |
| Pork Belly | Thin slices (½ inch / 1.3 cm thick) | 400°F / 205°C | 12–16 min |
| Chicken Kabobs | Thigh chunks on skewer (1.5-inch pieces) | 400°F / 205°C | 14–18 min |
| Beef Kabobs | Sirloin cubes (1.5-inch) — medium-rare | 400°F / 205°C | 8–11 min |
| Tuna Steak | Tuna steak (1-inch thick) — medium | 400°F / 205°C | 7–9 min |
| Mahi-Mahi | Thick fillet (1–1.5 inch / 25–38 mm thick) | 390°F / 200°C | 10–14 min |
| Sea Bass | Chilean sea bass fillet (1–1.5 inch thick) | 390°F / 200°C | 12–16 min |
| Trout | Whole rainbow trout (≈12 oz / 340 g), butterflied | 380°F / 195°C | 14–18 min |
| Soft-Shell Crab | Medium/prime size (3.5–4 inch, ≈90 g) | 390°F / 200°C | 12–16 min |
| Gyoza | Fresh pork gyoza (store-bought or homemade) | 375°F / 190°C | 8–11 min |
| Empanadas | Homemade beef empanadas (hand-sized, ≈100 g) | 375°F / 190°C | 14–18 min |
| Potato Wedges | Russet potato wedges (medium potato, 8 wedges) | 400°F / 205°C | 18–22 min |
| Zucchini Fries | Parmesan-crusted zucchini fries | 390°F / 200°C | 10–13 min |
| Fried Pickles | Breaded dill pickle chips (¼ inch slices) | 400°F / 205°C | 8–11 min |
| Stuffed Mushrooms | Large stuffed button mushrooms (2–3 inch caps) | 370°F / 190°C | 12–16 min |
| Portobello Mushrooms | Whole portobello cap (4–5 inch, ≈100 g) | 375°F / 190°C | 8–12 min |
| Fennel | Sliced fennel bulb (¼ inch / 6 mm slices) | 390°F / 200°C | 12–16 min |
| Leeks | Sliced leek rings (½ inch / 12 mm thick) | 380°F / 195°C | 10–14 min |
| Butternut Squash Fries | Thin sticks (¼ inch / 6 mm wide) | 400°F / 205°C | 12–16 min |
| Apple Slices | Thick apple slices (½ inch / 12 mm), baked style | 375°F / 190°C | 8–12 min |
| Banana Chips | Thin slices (⅛ inch / 3 mm), sweet style | 290°F / 145°C | 20–30 min |
| Pineapple Chunks | Pineapple chunks (1-inch cubes) | 390°F / 200°C | 8–12 min |
| Grilled Cheese | Classic grilled cheese (2 slices white/sourdough bread) | 375°F / 190°C | 6–9 min |
| French Toast | Thick brioche or challah french toast (1–1.5 inch / 25–38 mm) | 360°F / 180°C | 10–14 min |
| Waffles | Frozen regular waffles (Eggo-style) | 360°F / 180°C | 3–5 min |