General: Select and adjust cooking times

Selection and Adjustment of Cooking Times

Direct heat often leads to quicker cooking times. This includes grilling, frying, and sautéing.
Indirect heat, like baking or slow cooking, tends to be slower.

Baking often requires more time due to the indirect and even heat distribution.
Frying and sautéing involve hotter, direct heat, which can cook food quite quickly.
Slow cooking or simmering methods, like stews or soups, require long cooking times at a relatively low heat.

How ingredients are cut or prepared can greatly affect cooking times. For example, finely chopped vegetables will cook faster than larger pieces.
Marinating ingredients prior to cooking can also reduce cooking time as it helps to tenderise and add flavour to the ingredients.

Notice changes in the food’s appearance, smell, and if safe to do so, taste, which can indicate whether something is undercooked, cooked, or overcooked.
Use a food thermometer for precise temperature measurements - particularly important when preparing meat to ensure food safety.

Always ensure that food, especially meat, is cooked thoroughly to kill potential food-borne bacteria.
Avoid overcooking, as it can lead to decreased nutritional value and potential formation of harmful substances.

Conventional ovens may cook food unevenly, requiring you to adjust cooking time or temperature or even to rotate your dish for even cooking.
Fan ovens generally cook food faster due to the even distribution of heat; adjusting the cooking times may be necessary when using recipes intended for conventional ovens.
It’s also important to note the effects of the weather and altitude on cooking time and temperature. For instance, high altitudes may require longer cooking times and/or increased oven temperature.