Fillable Printable Cooking Recipes Conversion Chart
Fillable Printable Cooking Recipes Conversion Chart
Cooking Recipes Conversion Chart
FoodPressure Oven Cook Time
Factor
(Adjust the cook me for
your favorite recipes by tak-
ing the Standard Cook Time
for your recipe MULTIPLIED
by the Pressure Oven Cook
Time factor.)
Oven Temp
(In Pressure
Mode)
US-FDA Recommended
Internal Temp(F)
Poultry, whole30%450 °F165 °F
Poultry Parts (breasts, wings,
etc.)
50%450 °F165 °F
Roasts, boneless (beef, pork)50%450 °F145 °F*
Roasts, with bone (beef, pork)75%450 °F145 °F*
Meatloaf80%350 °F165 °F
Fish Filets75%450 °F145 °F
Casseroles70%375 °F165 °F
Frozen Meals75%As directed by
package
As directed in instrucons
Muns/Cookies/Brownies75%As directed by
package
As directed in instrucons
Breads75%As directed by
package
As directed in instrucons
Potatoes, baked75%450 °FAs desired
Roasted Vegetables75%450 °FAs desired
Quiche75%450 °F160 °F
How to Convert Existing Recipes
You can easily convert your favorite recipe for use in the Wolfgang Puck Pressure
Oven!All you have to do is:
1.Use the guidelines below to adjust your cook time and cook tempera-
ture.Nothing else changes.Simply take the standard cook time of your
recipe and multiply it by cook time factor for the Pressure Oven.
For example, if your casserole typically cooks in 60 minutes, multiply
60 x 70% = 42 minutes.
2.Set rack to the level that provides clearance from heating elements while
cooking.You don’t want food to touch heating elements if/as it expands.
3.Check for doneness early; you can always put it back in to cook some more
but you can’t undo overcooking!
REMEMBER: Always cook your meat to Government recommended guidelines for cooked
internal temperature.
*Accordingto the US FDA cook pork, roasts, and chops to 145 °F as measure with food ther-
mometer before removing meat from the heat source with a three-minute rest time before crav-
ing or consuming. This will result in a product that is both safe and at its best quality. Visit
www.foodsafety.govfor more tips.
