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MEAT |
COOKING TIME |
|
(minutes / pound) |
(minutes / kilogram) |
|
Beef | Rare 20/lb + 20 min
Medium 25/lb + 20 min Well done 30/lb + 30 min |
45/kg + 20 min
55/kg + 20 min 66/kg + 30 min |
Pork | Medium 30/lb + 30 min
Well done 35/lb + 35 min |
66/kg + 30 min
77/kg + 35 min |
Lamb | Medium 25/lb + 25 min
Well done 30/lb + 30 min |
55/kg + 25 min
66/kg + 30 min |
Mutton | 40-45/lb | 88-99/kg |
Veal | Well done | 18 to 25 min |
Chicken
Chicken breast half, boneless |
3-4 lb 90 – 110 min 1-1 1/2 lbs 25-30 min |
1.5-2 kg 90 – 110 min
0.5-0.75 kg 25-30 min |
Turkey
Turkey breast, boneless |
6-8 lb 3 to 3 1/2 hours
8-12 lb 3.5 to 4.5 hours 12-16 lb 4.5 to 5.5 hrs 16-20 lb 5.5 to 6.5 hrs 20-24 lb 6.5 to 7 hours 2 1/2-3 lb 75-105 min |
3-4 kg 3 to 3 1/2 hrs
4-6 kg 3.5 to 4.5 hrs 6-8 kg 4.5 to 5.5 hrs 8-10 kg 5.5 to 6.5 hrs 10-12 kg 6.5 to 7 hrs 1.25-1.5 kg 75-105 min |
Bacon | 7 minutes | |
Ham, 12 to 14 lb | 4 to 6 hours | |
Liver | 4 to 8 minutes | |
Meat, for bouillon | 6 or 7 hours | |
Steak, 1 inch thick | 4 to 10 minutes |
What temp for the above formula?
cca 175 C (350 F)