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The cooking times for meat are approximate and may need adjustment depending on the degree of doneness you prefer. When cooking joints we
recommend leaving them to rest covered with foil for 10 minutes before carving.
Ingredient Type Suggested cuts of meat/chicken
Beef
Roast Boneless joints of beef such as topside, top rump, sirloin & mini joints
Pieces Casserole steak, braising steak, chuck steak, stewing steak
Chicken
Whole Unstuffed
Pieces with bone Chicken drumsticks, chicken legs, chicken thighs, chicken wings
Lamb
Roast Boneless joints of leg or shoulder, mini joints
Pieces Diced lamb shoulder or leg
Pieces with bone Lamb chops, lamb cutlets
Pork
Roast Boneless joints of leg & shoulder. For loin joints reduce the cooking time slightly
Pieces Diced pork shoulder or leg
Pieces with bone Pork chops
COOK4ME MEAT & CHICKEN COOKING GUIDE
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