the
little black
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cook book
Protein Cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to check doneness when the meat is oven roasted, chargrilled or barbequed.
_________________________________________ Specific Approximate Cooking Time Instructions Rare Medium Well _________________________________________ _________________________________________________________________________________________
Oven mp. (°C )
220 n 150-165
Roast for 30 minutes at 220°C then reduce to 150-165°C for length of time per kilo stated here
20min per kg
30min per kg
40min per kg
_________________________________________________________________________________________ 25min per kg 30min per kg 20min per kg 220 Roast for 30 minutes at 220°C then hen 165 reduce to 165°C for length of time per kilo stated here _________________________________________________________________________________________ 25min per kg 30min per kg 20min per kg 220 Roast for 30 minutes at 220°C then hen 165 reduce to 165°C for length of time per kilo stated here
_________________________________________________________________________________________ 40min per kg 175 Start with meat and refrigerator ________ _____________ temperature and remove from the oven 45min per kg 165 when internal temperature reaches 79°C to 82°C. _________________________________________________________________________________________ 17mins kg in total 175
_________________________________________________________________________________________ 1¼ hrs total approx, 175 Cook beef, lamb and pork loaves to an will depend on internal temperature of 71°C and mince type used chicken and turkey loaves to 79°C _________________________________________________________________________________________
_________________________________________ Specific Approximate Cooking Time Instructions Rare Medium Well _________________________________________ _________________________________________________________________________________________
Oven mp. (°C )
6min 8min 5min Times specified are minutes per side __________________________________________________________________________________________ 12min 15min 10min _________________________________________________________________________________________ 18min 20min 16min _________________________________________________________________________________________
5min __________________________________________________________________________________________ 10min 8min 5min _________________________________________________________________________________________
5 -6min 8 - 10min __________________________________________________________________________________________ 6 - 8min 8 - 10min _________________________________________________________________________________________
The time specified is only for chicken 8 - 10min breast that has been pounded and cooking time is per side __________________________________________________________________________________________ Legs will take longer than wingettes or 8 - 15min drummettes _________________________________________________________________________________________ First poach for 20 minutes and then 15 - 25 minutes barbecue on medium heat for 5 - 10 depending on minutes. thickness _________________________________________________________________________________________