Last week, a temp cook ruined 12 steaks because the recipe just said 'cook until done.' Your head chef knows exactly what that means, but seasonal staff don't. Equipment settings aren't optional details - they're the difference between consistent profits and costly waste.
Why technical details are crucial
Every recipe has two layers: the ingredients and the technique. Most kitchens document ingredients perfectly, but forget the equipment settings. The result? Inconsistent dishes, longer prep times, and frustrated staff.
⚠️ Heads up:
A steak that's sometimes perfect and sometimes tough costs you more than ingredients. You lose guests who won't come back.
Oven settings and temperatures
For every dish that goes in the oven, note at least:
- Temperature: Exact degrees Celsius
- Setting: Top/bottom, convection, grill
- Rack position: Bottom, middle, top
- Preheat: Yes/no and how long
💡 Example:
Roasted vegetables:
- 200°C convection
- Middle rack
- 25 minutes
- Preheat oven 10 min
Stovetop settings
Gas and induction behave differently. What's setting 6 on induction might be setting 4 on gas. That's why you note:
- Heat source type: Gas, induction, electric
- Setting: Numeric (1-9) or descriptive (low/medium/high)
- Pan type: Non-stick, cast iron, stainless steel
- Timing per phase: 3 min high, then 8 min medium-high
💡 Example:
Risotto preparation:
- Induction setting 7 (high)
- Heavy-bottomed pan
- 2 min onions until translucent
- Then setting 5, rice 1 min stirring
- Broth one ladle at a time
Fryer and grill specifications
Fryer temperature determines if your fries are crispy or soggy. Grill distance determines if your meat is perfect or burnt.
- Fryer temperature: Exact degrees (e.g. 175°C)
- Fryer time: Per phase if you double-fry
- Grill distance: Centimeters from heat source
- Grill setting: High/medium/low or numeric
Timing and sequence
A recipe without a timeline creates chaos in the kitchen. Especially with multiple components on one plate. Based on real restaurant P&L data, timing errors cause 23% more food waste than ingredient mistakes.
💡 Example timeline:
Steak with vegetables and potatoes:
- T-30min: Peel and cook potatoes
- T-15min: Vegetables in oven
- T-8min: Steak in pan
- T-3min: Flip steak
- T-0: Plate, everything ready at once
Core temperatures for safety
With meat, fish and poultry, core temperature determines both food safety and quality.
- Poultry: Minimum 75°C core temperature
- Pork: Minimum 70°C
- Beef: Depends on desired doneness
- Fish: 60-65°C, meat falls apart
⚠️ Heads up:
Measure core temperature at the thickest part of the meat, not at the edge. A meat thermometer is essential.
Resting and waiting times
Many dishes need time after cooking. Meat must rest, sauces must set, dough must rise.
- Meat resting: 5-10 minutes under foil
- Pasta resting: 1-2 minutes with sauce
- Baked goods cooling: Minimum 10 minutes
- Marinating: Minimum and maximum time
Digital documentation
Paper recipes get lost or become unreadable. A digital system keeps all technical details organized. You can document exactly which equipment, settings and times are needed for each recipe.
How do you create a complete technical recipe?
Inventory all equipment
Make a list of every piece of equipment you use: oven, stovetop, fryer, grill, mixer. Note the brand and model for each, because settings can vary by equipment.
Test and note all settings
Make the dish and write down every setting as you cook: temperature, setting, time, pan type. Preferably do this with an experienced chef who masters the dish perfectly.
Build a timeline per dish
Work backwards from plating time. Note when each component needs to start so everything is ready at once. Test this timeline at least 3 times with different cooks.
Add safety checks
Note core temperatures, resting times and critical control points. This prevents food poisoning and ensures consistent quality with every preparation.
✨ Pro tip
Document exact equipment model numbers for your 3 most-used pieces of kitchen equipment. A Rational oven setting 4 isn't the same as a Convotherm setting 4, and this difference costs you consistency every service.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I really need to write down every oven setting?
Yes, because 'convection 180°C' gives a different result than 'top/bottom 180°C'. Your temp worker might not know this difference, causing dishes to fail.
How detailed should my times be?
Note everything that takes longer than 30 seconds. For critical steps like searing meat, note every minute: '3 min first side, 2 min second side'.
What if different cooks need different times?
Start with the times from your most experienced chef. Other cooks learn the timing through practice, but they need a starting point.
Can I just say 'medium-high heat'?
No, because medium-high on gas is different from medium-high on induction. Use numeric settings (1-9) or exact temperatures where possible.
Should I include pan size in my recipes?
Absolutely. A sauce that reduces perfectly in a 24cm pan will burn in a 20cm pan. Include diameter and depth for liquids.
What about equipment that varies between locations?
Document your specific equipment model numbers and settings. A Rational oven behaves differently from a Convotherm, even at the same temperature setting.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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