8
Meat - Poultry
To add flavor to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme, etc) with the oil.
TYPE QUANTITY OIL COOKING TIME
Chicken nuggets
Fresh 1.75 lbs None 18 - 20 min
Frozen 21 oz bag None 20 - 25 min
Frozen
12 pieces
(6.7 oz)
None
12 - 15 min
Chicken drumsticks Fresh 4 to 6 pieces None 30 - 32 min
Chicken legs Fresh 2 pieces None 30 - 35 min
Chicken breasts
(boneless)
Fresh
6 pieces
(about 1/4 lb each)
None 10 - 15 min
Chinese Spring Rolls
Fresh 6 to 8 small pieces 1 tablespoon of oil 10 - 12 min
Frozen 10 pieces (8 oz) None 10 - 12 min
Lamb chops
Fresh
(1x1 inch thick)
2 to 6 pieces None 20 - 23 min*
Pork chops
Fresh
(1 inch thick)
2 to 3 pieces None 18 - 23 min*
Pork fillet Fresh
2 to 6 thin slices
or strips
1 tablespoon of oil 12 - 15 min
Sausages Fresh 4 to 8 None 10 - 12 min
Chilli Con Carne
Fresh
(made from
ground beef)
1.1 lbs 1 tablespoon of oil 30 - 40 min
Beef
Fresh
(sirloin cut into 1/4
inch thick strips)
1.3 lbs None 8 - 10 min
Meatballs Fresh 12 pieces None 18 - 20 min
Fish - Shellfish
TYPE QUANTITY OIL COOKING TIME
Breaded shrimp Frozen 14 oz bag None 12 - 16 min
Tilapia Fresh in pieces 1.1 lbs 1 tablespoon of oil 20 - 22 min
Shrimp Cooked, frozen 0.9 lbs None 10 - 12 min
Jumbo King Shrimp
Fresh 0.65 lbs None 13 - 15 min
Frozen 16 pieces (0.65 lbs) None 12 - 14 min
*Turn halfway through cooking
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