Cooking Times



The below times are for conventional ovens. For fan forced ovens, please reduce the temperature by 10º.

 

Product

Oven bake

B.B.Q / pan fry

Beef

Temp

Time

Heat & time

Rib eye, sirloin, rump, blade

Medium 180ºC

40 mins per kilo + 20 min

Medium heat
10 – 15 mins

Fillet 500g – 1kg

200ºC

30 – 40 mins

 

Mignon / Wellington

200ºC

20 mins

 

Casserole

150ºC

2 hours

 

Stir fry

 

 

Hot wok
5 min in small batches

 Beef rotolo

180ºC               
30 mins  

Lamb

Easy carve, silvertop

180ºC

1 hour 20 mins

 

Leg traditional 2kg

180ºC

2 hours

 

Lamb rump, lamb round, rolled loin

180ºC

40 – 45 mins

 

Lamb butterfly

180ºC

50 mins

Medium heat, hood down
40 mins

Eye of loin, lamb steak cutlets

 

 

Medium heat
4 mins on both sides

Slow roast lamb

150ºC

4 ½ hours

 

Poultry

Whole #17

180ºC

2 hours

 

Butterfly chicken

 180ºC 

50 mins

Medium heat – 40 mins

Souvlaki, tandoori thigh, drummettes, spatchcock, Kiev

180ºC

35-45 mins

 

Duck breast

220ºC for 10 mins, then
180ºC for 30 mins

 

Pork

Infused roast 1.2kg

180ºC

1 hour 20 mins

 

Rolled pork 1.5kg

220ºC for 10 mins, then
180ºC for 1 hour 20 mins

 

Pork spare ribs

180ºC

35-40 mins

Medium heat – 20 mins

Sausages

Kebabs / sausages / rissoles

 

 

Medium heat 10 –15 mins

Sausage rolls

180ºC

35 mins

 

The Perfect Steak

The Perfect Steak

How to cook the perfect rare, medium or well done steak.

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