TEFAL Cook4me CONNECT Instruction Book page 31

COOK4ME MEAT & CHICKEN COOKING GUIDE
The cooking times for meat are approximate and may need adjustment depending on the degree of doneness you prefer. When cooking joints we
recommend leaving them to rest covered with foil for 10 minutes before carving.
Ingredient
Beef
Chicken
Pieces with bone
Lamb
Pieces with bone
Pork
Pieces with bone
Type
Roast Boneless joints of beef such as topside, top rump, sirloin & mini joints
Pieces
Whole
Roast
Pieces
Roast Boneless joints of leg & shoulder. For loin joints reduce the cooking time slightly
Pieces
Suggested cuts of meat/chicken
Casserole steak, braising steak, chuck steak, stewing steak
Unstuffed
Chicken drumsticks, chicken legs, chicken thighs, chicken wings
Boneless joints of leg or shoulder, mini joints
Diced lamb shoulder or leg
Lamb chops, lamb cutlets
Diced pork shoulder or leg
Pork chops
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