8
Meat - Poultry
To add flavor to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme…..) with the oil.
TYPE QUANTITY OIL COOKING TIME
Chicken nuggets
Fresh 1.65lbs/750g None 18 - 20 min
Frozen 1.65lbs/750g None 18 - 20 min
Frozen
12 pieces
(160 g)
None
12 - 15 min
Chicken drumsticks Fresh 4 to 6 None 30 - 32 min
Chicken legs Fresh 2 None 30 - 35 min
Chicken breasts
(boneless)
Fresh 6 (about 750 g) None 10 - 15 min
Chinese Spring Rolls Fresh 4 to 8 small 1 spoonful oil 10 - 12 min
Lamb chops
Fresh
(0,98 x 1,18 inches
thick)
2 to 6 None 20 - 25 min*
Pork chops
Fresh
(0,98 inches thick)
2 to 3 None 18 - 23 min*
Pork fillet
Fresh 2 to 6 thin slices
or strips
1 spoonful oil 12 - 15 min
Sausages Fresh 4 to 8 (pricked) None 10 - 12 min
Chilli Con Carne
Fresh
(made from
ground beef)
1.1lbs/500g 1 spoonful oil 30 - 40 min
Beef steak
Fresh
(rump or sirloin cut
into 0,39 inches
thick strips)
1.3lbs/600 g None 8 - 10 min
Meatballs Fresh 12 pieces None 18 - 20 min
Fish - Shellfish
TYPE QUANTITY OIL COOKING TIME
Breaded shrimp Frozen
18 pieces
(280 g)
None 10 min
Monkfish Fresh cut in pieces 1.1lbs/500g 1 spoonful oil 20 - 22 min
Shrimp Cooked 0.9lbs/400 g None 10 - 12 min
Jumbo King prawns Frozen and thawed
0.65lbs/300 g
(16 pieces)
None 12 - 14 min
*Turn halfway through cooking
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