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Beef
| BEEF |
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| Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side. |
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Grilling |
Frying / Griddling / Dry frying |
Stir frying |
Casserole / Stew / Pot roast / Braising |
Roasting |
| Steaks |
| Sirloin, rump, rib eye 3cm (¾") |
Rare: 2½ mins each side |
Rare: 2½ mins each side |
Beef strips: 2 - 4 mins |
Not recommended |
Not recommended |
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Med: 4 mins |
Med: 4 mins |
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Well: 6 mins |
Well: 6 mins |
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| Fillet, t-bone, frying, medallions 2-3cm (¾-1¼") |
Rare: 3-4 mins |
Rare: 3-4 mins |
Not recommended |
Not recommended |
Not recommended |
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Med: 4-5mins |
Med: 4-5mins |
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Well: 6-7 mins each side |
Well: 6-7 mins each side |
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| Stewing steak (chuck, blade) |
Not recommended |
Not recommended |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F - 2-3 hours |
Not recommended |
| Braising steak (shin, leg, neck) |
Not recommended |
Not recommended |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F - 1½-2½ hours |
Not recommended |
| Joints |
| Sirloin, topside, toprump,silverside, rib, brisket |
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Oven temp: Gas mark 4-5, 180°C, 350°F Rare: 20 mins per 450g/½kg(lb) + 20 mins Medium: 25 mins per 450g½kg(lb) +25 mins |
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