Dutch Oven Size, Capacity And Temperature Charts

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Dutch Oven Sizes and Capacities
Oven Size
Oven Capacity
Persons Served
5-inch
1 Pint
1-2
8-inch
2 Quarts
2-4
10-inch
4 Quarts
4-7
12-inch
6 Quarts
12-14
12-inch “Deep”
8 Quarts
16-20
14-inch
8 Quarts
16-20
14-inch “Deep”
10 Quarts
22-28
16-inch
12 Quarts
22-28
Ovens with shallow sides of about 4” are called “bread” ovens and the deeper sided ones are known
as “stew” or “meat” ovens. The 12” to 16” regular ovens are excellent for baking pies, cakes, breads, and
biscuits or rolls. The “deep” ovens can more easily handle turkeys, hens, hams, and even standing rib
roasts!
For soups and stews, serve about 1½ to 2 cups per person. For meats, together with other side dishes,
serve 3 to 6 oz. per person. For side dishes, serve 6 to 8 oz. per person.
Dutch Oven Temperature Chart
Oven
325° F
350° F
375° F
400° F
425° F
450° F
8-inch
15 (10/5)
16 (11/5)
17 (11/6)
18 (12/6)
19 (13/6)
20 (14/6)
10-inch
19 (13/6)
21 (14/7)
23 (16/7)
25 (17/8)
27 (18/9)
29 (19/10)
12-inch
23 (16/7)
25 (17/8)
27 (18/9)
29 (19/10)
31 (21/10)
33 (22/11)
14-inch
30 (20/10)
32 (21/11)
34 (22/12)
36 (24/12)
38 (25/13)
40 (26/14)
16-inch
34 (22/12)
36 (24/12)
38 (25/13)
40 (26/14)
42 (28/14)
44 (30/14)
When using briquettes, ignite them about 15-20 minutes before you need them. Arrange them on the lid and under the oven in a circular pat-
tern so they are at least ½” inside the oven’ s edge. Top or bottom, do not bunch the briquettes as that can cause “hot spots” that can burn the
contents.
To prevent small hot spot problems in cooking, lift and rotate the oven a quarter turn every 10-15 minutes and then rotate the lid a quarter turn
in the opposite direction.
Check your foods occasionally to make sure they’re not burning, cooking too fast, or not cooking fast enough. But don’t lift the lid too often.
Each time you lift the lid, heat escapes and lengthens your cooking time by as much as 20 minutes! Be careful in removing the lids so as not
to flavor your dish with ashes!
To maintain heat over an hour, ignite 6 coals 15 minutes in and add 4/2 at 30 minutes; repeat as necessary.

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