8
COOKING TIMES AND FOOD SAFETY
• To be used purely as a guide
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear.
• Cook fish till the flesh is opaque throughout.
• When cooking pre-packed foods, follow any guidelines on the package or label.
Food
Temperature
ºC
Time
(min)
Remarks
Chips 200 25 Rinse, dry, toss in salt, pepper, and oil
Potato wedges 200 15-20 Rinse, dry, toss in salt, pepper, and oil
Sweet potato wedges 200 15-20 Rinse, dry, toss in salt, pepper, and oil
Jacket potato 180 30-40 For a crispy jacket, brush with oil
Roast potatoes 180 25-35
Rinse, dry, toss in salt, pepper, crushed
rosemary (optional) and oil
Mixed Mediterranean
vegetables
180 6-10
All cut to similar sizes, approx. 1-2cm pieces,
toss in oil and season
Chicken Breast 180 15-20
Chicken Thighs 180 25-30
Cooking time depends on size. Brush with oil,
season
Chicken wings 180 23-28
Cooking time depends on size. brush with oil,
season
Burgers 180 8-12
Cooking time depends on size. brush with oil,
season
Sausages 180 8-12
Pork chop 180 22 Brush with oil, season
Salmon fillet 180 8-12 Brush with oil, season
White fish fillet 180 8-12 Brush with oil, season
Sausage Roll 200 13-15 Brush with oil, season
Spring Roll 200 8-10
Muffins 180 15-18
Frozen Food
Temperature
ºC
Time
(min)
Remarks
Chips 200 25
Potato wedges 200 15-20
French fries 200 12-20
Chicken Nuggets 200 6-10
Fish fillets 200 10-12
Fish Fingers 180 6-10
Onion Rings 180 10-15
Scampi 180 15
NOTE:
High fat foods (e.g. pork) may create smoke. This is normal as oil residue is cooked at a high
temperature. Reducing temperature may decrease the effect of smoke.
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