15
C. TABLE OF COOKING METHODS AND TIMES
The cooking times are for reference only and will vary depending on the amount of food being cooked or the size or thickness
of the food!
MEATS
SELECTION
METHOD OR TEMPERATURE
COOKING TIME
Ribs (1kg)
190°C
15 minutes
Tournedos
190°C
200°C
5 minutes
10 minutes
Rump steak - Undercut
190° C
200° C
5 minutes
10 minutes
Rib steak - Faux fi let
190° C
200° C
4 minutes
10 minutes
Steak mince
200° C
230° C
3 minutes
8 minutes
Beef brochette
190° C
200° C
6 minutes
18 minutes
Veal chop
190° C
6 minutes
Veal escalope
220° C
8 minutes
Veal brochette
200° C
18 minutes
Brochette of off al
200° C
18 minutes
Veal kidney
190° C
200° C
10 minutes (whole)
15 minutes (sliced)
Pork chop
190° C
6 to 7 minutes
Pork mignon
190° C
10 minutes (whole)
Sausage
200° C
18 to 20 minutes
Whole black pudding
Sliced black pudding
180° C
200° C
20 minutes
5 minutes
Andouillette
150° C
200° C
15 minutes
20 minutes
Pork brochette
200° C
20 to 22 minutes
Lamb chop
200° C
6 to 8 minutes
Lamb leg slice
190° C
200° C
15 minutes
5 minutes
Merguez
200° C
10 minutes
Lamb brochette
190° C
5 minutes
Duck fi let
150° C
10 minutes
Summary of Contents for GR4NE
Page 52: ...F IB 10 510...
