Fillable Printable Cooking Recipes Conversion Chart

Cooking Recipes Conversion Chart

Food Pressure 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, whole 30% 450 °F 165 °F

Poultry Parts (breasts, wings,

etc.)

50% 450 °F 165 °F

Roasts, boneless (beef, pork) 50% 450 °F 145 °F*

Roasts, with bone (beef, pork) 75% 450 °F 145 °F*

Meatloaf 80% 350 °F 165 °F

Fish Filets 75% 450 °F 145 °F

Casseroles 70% 375 °F 165 °F

Frozen Meals 75% As directed by

package

As directed in instrucons

Muns/Cookies/Brownies 75% As directed by

package

As directed in instrucons

Breads 75% As directed by

package

As directed in instrucons

Potatoes, baked 75% 450 °F As desired

Roasted Vegetables 75% 450 °F As desired

Quiche 75% 450 °F 160 °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.

*According to 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