7
COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. You’ll need to experiment to find the
times and positions which suit your favourite foods and food combinations. They are for
fresh or fully defrosted food.
MEAT
NOTES
TIME (MIN)
Steak
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Medium rare 2
Medium 3
Well done 5 +
Chicken breast
Cook until juices run clear.
8-10
Lamb chops
Medium 4-6
Well done 8
Pork chops
Cook until juices run clear. Approx. 1-2 cm thick.
5-8
Sausages
6-10
Burgers
6-10
Bacon
3-5
FISH
Salmon
3-5
Prawns
1-2
Flat fish
Flathead, etc.
2-6
Round fish
Cod, etc.
3-8
Tuna / swordfish
5-10
VEGETABLES
Capsicums
4-6
Eggplant
Sliced
6-8
Asparagus
3-4
Carrots
Sliced
5-7
Zucchini
Sliced
1-3
Tomatoes
Halved
2-3
Onions
Cut into wedges
5-6
Mushrooms
Whole, flat mushrooms
3-6
Corn on the cob
4-6
OTHER
Haloumi
2-4
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and
poultry (depending on the thickness and density of the food).
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until
the flesh is opaque throughout.
