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COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. You'll need to experiment to find
the times and positions which suit your favourite foods and food combinations. They are
for fresh or fully defrosted food. Turn over half way through cooking.
MEAT
Steak
Chicken breast
Lamb chops
Pork chops
Sausages
Burgers
Bacon
FISH
Salmon
Prawns
Flat fish
Round fish
Tuna / swordfish
VEGETABLES
Capsicums
Eggplant
Asparagus
Carrots
Zucchini
Tomatoes
Onions
Mushrooms
Corn on the cob
OTHER
Haloumi
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and
poultry (depending on the thickness and density of the food).
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until
the flesh is opaque throughout.
NOTES
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Cook until juices run clear.
Cook until juices run clear. Approx. 1-2 cm thick.
Flathead, etc.
Cod, etc.
Sliced
Sliced
Sliced
Halved
Cut into wedges
Whole, flat mushrooms
7
TIME (MIN)
Medium rare 2
Medium 3
Well done 5 +
8-10
Medium 4-6
Well done 8
5-8
6-10
6-10
3-5
3-5
1-2
2-6
3-8
5-10
4-6
6-8
3-4
5-7
1-3
2-3
5-6
3-6
4-6
2-4
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