← Recipes
Cooking Times
Select the category on the left, and toggle between how well the meat is cooked on the right.
Burgers
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Roasting
|
| Beef, lamb or pork (1-2cm)
| 5 min /side |
5 min /side |
Gas 4-5, 180°C: 15 min |
Sausages
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Braise
|
| Chipolata (2cm)
| 9 min /side |
9 min /side |
Bad idea |
| Standard (3cm)
| 11 min /side |
11 min /side |
Brown first, then 20 min |
| Cumberland (3cm)
| 17 min /side |
Bad idea |
Bad idea |
Mince
|
Cooking time when...
|
| Type |
Frying
|
| Beef, lamb or pork
| Dry fry 5-6 min, then brown as required |
Beef Steaks
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Stir Fry
|
| ~1-2mm
| 1-2 min /side |
~1 min /side |
Bad idea |
| ~1.5cm
| 3 min /side |
3 min /side |
3 min /side |
| ~2cm
| 4-5 min /side |
4-5 min /side |
2-4 min |
| ~3cm
| 4-5 min /side |
4-5 min /side |
Bad idea |
Beef Steaks for Stewing
|
Cooking time when...
|
| Type |
Stew, Pot Roast, Casserole or Braising
|
| Stewing steak
| Gas 3, 170°C: 2-3 hrs |
| Braising steak
| Gas 3, 170°C: 2-3 hrs |
Beef Joints
|
Cooking time when...
|
| Thickness |
Roasting
| Pot Roast
|
| Any
| Gas 4-5, 180°C: 25 min, + 25 min per half kilo |
Gas 4-5, 180°C: 35 min, + 35 min per half kilo |
Lamb Steaks
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Stir Fry
| Stew/Casserole
|
| ~1-1.5cm
| 4 min /side |
3 min /side |
2-4 min |
Bad idea |
| ~2cm
| 7 min /side |
7 min /side |
Bad idea |
Gas 3, 170°C: 1¼ hrs |
| Loin (~2cm)
| 7 min /side |
7 min /side |
Bad idea |
Gas 3, 170°C: 1¼ hrs |
| Leg, shoulder (~2cm)
| 5 min /side |
5 min /side |
2-4 min |
Gas 3, 170°C: 1¼ hrs |
Roast Lamb Steaks
|
Cooking time when...
|
| Thickness |
Roasting
|
| ~2cm
| Gas 4-5, 180°C: 25 min |
| Loin (~2cm)
| Gas 4-5, 180°C: 25 min |
Lamb Cutlets
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Roasting
|
| ~2cm
| 7 min /side |
7 min /side |
Gas 4-5, 180°C: 25 min |
Lamb Joints
|
Cooking time when...
|
| Thickness |
Roasting
| Pot Roast
|
| Any
| Gas 4-5, 180°C: 25 min, + 25 min per half kilo |
Gas 4-5, 180°C: 30 min, + 30 min per half kilo |
Pork Steaks
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Stir Fry
| Braise/Casserole
|
| Escalopes (~0.5cm)
| 3 min /side |
1-2 min /side |
Bad idea |
Bad idea |
| Fillet (~1-1.5cm)
| 4 min /side |
4 min /side |
2-4 min |
Bad idea |
| Loin, leg, shoulder (~1-2cm)
| 7 min /side |
7 min /side |
2-4 min |
Gas 3, 170°C: 1¼ hrs |
| Loin, leg, shoulder (2cm+)
| 9 min /side |
9 min /side |
2-4 min |
Gas 3, 170°C: 1¼ hrs |
Roast Pork Steaks
|
Cooking time when...
|
| Thickness |
Roasting
|
| Loin, leg, shoulder (~1-2cm)
| Gas 4-5, 180°C: 25min |
| Loin, leg, shoulder (2cm+)
| Gas 4-5, 180°C: 25 min |
Pork Chops
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Stir Fry
| Braise
|
| Loin, spare-rib (~1-2cm)
| 7 min /side |
7 min /side |
Bad idea |
Gas 3, 170°C 1¼ hrs |
| Loin, spare-rib (~2-3cm)
| 9 min /side |
9 min /side |
Bad idea |
Gas 3, 170°C: 1¼ hrs |
Roast Pork Chops
|
Cooking time when...
|
| Thickness |
Roasting
|
| Loin, spare-rib (~1-2cm)
| Gas 4-5, 180°C: 25 min |
| Loin, spare-rib (~2-3cm)
| Gas 4-5, 180°C: 25 min |
Pork Ribs
|
Cooking time when...
|
| Thickness |
Grilling
| Roasting
| Braise
|
| 2-3cm
| 12 min /side |
Gas 6, 200°C: 25 min |
Gas 5, 170°C 1¼ hrs |
Pork Belly Slices
|
Cooking time when...
|
| Thickness |
Grilling
| Roasting
|
| 1-2cm
| 9 min /side |
Gas 6, 200°C: 25 min |
Bacon
|
Cooking time when...
|
| Thickness |
Grilling
| Stir Fry
|
| ~2mm
| 2-3 min /side |
2-4 min |
Gammon Steaks
|
Cooking time when...
|
| Thickness |
Grilling
| Frying
| Roasting
|
| 1-2cm
| 5 min /side |
5 min /side |
Gas 4-5, 180°C: 15 min |
Pork Joints
|
Cooking time when...
|
| Type |
Roasting
| Pot Roast
|
| Loin, leg, shoulder, belly, hock
| Gas 4-5, 180°C: 30 min, + 30 min per half kilo |
Gas 4-5, 180°C: 32 min, + 32 min per half kilo |
Gammon Joints
|
Cooking time when...
|
| Type |
Roasting
| Boil
|
| Loin, leg, shoulder, belly, hock
| Gas 4-5, 180°C: 30 min, + 30 min per half kilo |
20 min, + 20 min per half kilo |
We hang our beef for at least