Cooking Instructions

Proper cooking times are not just about safety. In fact, most Canadians overcook their chicken, which can leave it dry. From chicken breast to a whole roast chicken these charts ensure perfectly cooked chicken every time.

Internal temperature is measured using an instant-read food thermometer. Insert the thermometer in different spots, making sure to pay special attention to the chicken breasts and thighs which are the thickest parts of the meat. Food thermometers are available at Schinkels’ or at any kitchen supply store in various formats and price ranges.

Below are cooking charts for Roasting, Grilling and Frying, sourced from www.chicken.ca Click on the charts for a full-sized version

Roasting

chicken-roasting-timesGrilling

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Skillet

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.

Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. These charts can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.

Oven Roasted Beef

beef-ovenroasting-timesGrilled Beef

beef-grilled-with-medium-high-heat

The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the meat, to check the internal temperature (160°F/71°C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil – the temperature will rise to the recommended 160°F/71°C after 10-15 minutes as the roast sits.

If the cut of meat is too thin to check with a thermometer, you can pierce cooked meat with a fork or knife and look to see if the juices are clear.

An approximate guide to cooking different cuts of pork can also be gauged using “minutes per pound/kg”.

 

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