How long to cook something at 275 instead of 350?
In this article, we will answer the question “How long to cook something at 275 instead of 350?”, and discuss what are the variations involved in the time vs. temperature adjustments.
How long to cook something at 275 instead of 350?
To cook something at 275 instead of 350 you will need to know how the oven works and estimate, according to the instructions provided by the manufacturer, how longer you will need to cook something at 275°F instead of 350°F.
At the first moment it is only possible to estimate how long to cook something at a lower temperature, however, after the first experience, it is possible to calculate the necessary time more precisely.
This is because there are many variables that affect the adjustment of the combination time against temperature for baking in the oven. Each oven has its own functionality and the curve time vs temperature needs to be built for each oven individually.
However, one thing is certain: by cooking something at 275°F, a longer time is needed as by cooking something at 350°F, as the cooking time is inversely proportional to the temperature of the oven (1,2,3).
What affects the adjustment of cooking times for different temperatures?
There are many variables that affect the adjustment of the cooking times for different temperatures, including the type of oven. In the electrical oven, the heat is transferred preferentially by irradiation and conduction, while in the gas oven the heat is transferred mainly by convection. Other variables are (1,2,3):
Opening the oven door
Opening the oven door repeatedly will result in losing the heat and the cooking time will be increased. The heat is dissipated onto the environment everytime the door is opened, resulting in the decrease of the temperature inside de oven
Size of the oven
The size of the oven can affect the cooking time, due to the different heat losses occurring in big or small ovens. Although mini-ovens had a decreased time needed to pre-heating (to achieve the desired baking temperature), mMini-ovens were reported to be more affected by door opening than big ovens
The thermostat position
The position of the thermostat inside the oven can greatly influence the internal temperature, especially in the case of electric ovens, where the heat adjustment is made after temperature fluctuations are registered. If the thermostat is near the heat source, it will be less affected by door opening or other temperature fluctuations, resulting in a poor temperature adjustment. This could lead to a reduced cooking temperature
Construction of the oven
The material of which the oven is constructed can determine how much heat is dissipated onto the environment through the oven walls. Ovens that isolate the heat better and allow less heat to be dissipated have improved cooking temperatures and reduce the cooking time
How can you easily adjust time vs temperature?
You can easily adjust time vs temperature following a simple rule, in which the lower the temperature, the longer time is needed to cook. As a consequence, when cooking at 275°F (low heat), you will need at least 50% longer than when cooking at 350°F (2).
A simple time vs temperature adjustment rule is given below:
|Temperature (°F)||Low (250-300)||Medium (350)||High (390-570)|
However, as mentioned earlier in the article, this adjustment depends on many variables and it will need a first experience for you to be able to make the adaptation more precisely.
The ideal method is to observe the food while it cooks and measure its internal temperature, as well as its appearance and aroma and take notes for future uses.
What are the risks of cooking something at 275 instead of 350?
The possible risks of cooking something at 275 instead of 350 are (1,2,3,4,5):
- Insufficient cooking: insufficient cooking results in an unsafe cooking, that is, the food does not achieve the safe internal temperature needed for the destruction of the microorganisms. This represents a health risk, as the food that is not correctly cooked may contain pathogenic microorganisms that cause foodborne diseases.
- The lack of aroma: Some aroma compounds, especially in meat products, are possible only at high temperature. Reducing the cooking temperature may result in the lack of some aroma compounds characteristics of baked foods
- Overcooking: overcooking resulting from a bad adjustment (over-estimation of the time) may result in the loss of nutrients, as well as reduction of the aroma, flavor, juiciness and other properties of the food
What are the benefits of cooking something at 275 instead of 350?
The possible benefits of cooking something at 275 instead of 350 are (1,2,3,4,5):
- Preservation of the nutrients: cooking at lower temperatures results in the better preservation of the nutrients, including vitamins, fats and proteins
- Homogeneity of cooking: by cooking at lower temperatures, there is a lower difference between the internal and external properties of the food, resulting in a more homogeneous food
In this article, we answered the question “How long to cook something at 275 instead of 350?” and discuss what are the variations involved in the time vs. temperature adjustments and the risks of not cooking for enough time at 175.
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- Adeyinka, Adegbola, et al. Development and performance evaluation of dual powered baking oven. Adv Res, 2018, 17, 1-15.
- Cernela, Jérémie, Bertrand Heyd, and Bertrand Broyart. Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying). Appl therm eng, 2014, 62, 758-765.
- Przybylski, Wiesław, et al. Effect of heat treatment by the sous-vide method on the quality of poultry meat. Foods, 2021, 10, 1610.