Is more cooking time needed for a larger quantity of food being baked? ?!
Answers:
Yes!. If you are cooking a roast, turkey, chicken (whole) it's usually 350 degrees and 20 mins!., per pound (if the meat is frozen and you put it in the roaster it will cook faster!.)
So, if you have a 12 lb!., chicken and you are going to cook it for 20 minutes per pound then its: 12 x 20 = 240 minutes which is divided by 60 seconds and equals 4 hours!. I'd check after 3 hours because bones hold heat and it could be ready a little earlier!. If in doubt re poultry, take a fork and pull one of the legs away from the body very carefully, and if the juice is running pink it's not done yet!. The same heating methods are used for roasts (remember: Bone in cooks faster!)
Fish: Here's a great way to cook fish!. If you are cooking salmon fillets or a whole salmon put tin foil on a cookie sheet (enough tin foil to make a pouch around the fish!.) Lay the fish out on the foil, take a couple of tablespoons of mayonnaise, then use a knife and spread it over the fish (holds in the moisture while giving it a delicious taste) and sprinkle 1 tablespoon of brown sugar over the mayonnaise!. Pull up the sides of the foil and and seal together at the top!.
Fish is cooked: 5 minutes per pound for very thin fillets such as sole, and for salmon or halibut, whole, in chunks or thick fillets it's usually 5 - 6 minutes per pound at 350 degrees!. If in doubt as to whether it's ready simply take a fork and slowly run it length-ways across the meat and if it flakes it's done!. People have a tendency to over-cook fish!.Www@FoodAQ@Com
So, if you have a 12 lb!., chicken and you are going to cook it for 20 minutes per pound then its: 12 x 20 = 240 minutes which is divided by 60 seconds and equals 4 hours!. I'd check after 3 hours because bones hold heat and it could be ready a little earlier!. If in doubt re poultry, take a fork and pull one of the legs away from the body very carefully, and if the juice is running pink it's not done yet!. The same heating methods are used for roasts (remember: Bone in cooks faster!)
Fish: Here's a great way to cook fish!. If you are cooking salmon fillets or a whole salmon put tin foil on a cookie sheet (enough tin foil to make a pouch around the fish!.) Lay the fish out on the foil, take a couple of tablespoons of mayonnaise, then use a knife and spread it over the fish (holds in the moisture while giving it a delicious taste) and sprinkle 1 tablespoon of brown sugar over the mayonnaise!. Pull up the sides of the foil and and seal together at the top!.
Fish is cooked: 5 minutes per pound for very thin fillets such as sole, and for salmon or halibut, whole, in chunks or thick fillets it's usually 5 - 6 minutes per pound at 350 degrees!. If in doubt as to whether it's ready simply take a fork and slowly run it length-ways across the meat and if it flakes it's done!. People have a tendency to over-cook fish!.Www@FoodAQ@Com