cookCal - suggested cooking times
cookCal uses some suggested cooking times for different meats (lamb, beef, pork, chicken, duck, and goose). These times, and oven temperatures have been taken from a number of sources. Below are the times used in the App.
Beef - rare
Oven temperature: 190°C (374°F) - Gas Mark: 5
Cooking Instructions: Cook for 25 min per kg (11 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 60°C (140°F).
Allow the meat to rest for 20 minutes before carving.
Baste the meat with the juices at least three times during cooking. Rest for at least 20 minutes before carving.
Source: BBC Food
Beef - medium
Oven temperature: 190°C (374°F) - Gas Mark: 5
Cooking Instructions: Cook for 30 min per kg (14 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 70°C (158°F).
Allow the meat to rest for 20 minutes before carving.
Baste the meat with the juices at least three times during cooking. Rest for at least 20 minutes before carving.
Source: BBC Food
Beef - well done
Oven temperature: 190°C (374°F) - Gas Mark: 5
Cooking Instructions: Cook for 35 min per kg (16 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 80°C (176°F).
Allow the meat to rest for 20 minutes before carving.
Baste the meat with the juices at least three times during cooking. Rest for at least 20 minutes before carving
Source: BBC Food
Chicken
Oven temperature: 180°C (356°F) - Gas Mark: 4
Cooking Instructions: Cook for 40 minutes and then for 50 min per kg (23 min per lb).
Foil should be used to cover the bird throughout cooking up until the final 30 minutes. Chicken should be basted every 30 minutes during cooking
Source: Food Standards, UK
Duck
Oven temperature: 200°C (392°F) - Gas Mark: 6
Cooking Instructions: Cook for 35 min per kg (16 min per lb).
The skin should be pierced all over before cooking and the fat should be drained off halfway through the cooking process. Duck benefits from not being covered with foil during cooking.
Source: Food Standards, UK
Goose
Oven temperature: 200°C (392°F) - Gas Mark: 6
Cooking Instructions: Cook for 20 minutes and then for 35 min per kg (16 min per lb).
Goose should remain covered with foil throughout cooking to reduce Òdrying outÓ, unless a more crispy skin is desired, in which case the foil could be removed for the last 30 minutes. The skin should be pierced all over before cooking and the fat should be drained off halfway through the cooking process.
Source: Food Standards, UK
Lamb - medium rare
Oven temperature: 160°C (320°F) - Gas Mark: 3
Cooking Instructions: Cook for 50 min per kg (23 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 60°C (140°F).
Allow the meat to rest for 30 minutes before carving.
Baste at least 3 times during cooking.
Source: USDA; Delia Smith
Lamb - medium
Oven temperature: 160°C (320°F) - Gas Mark: 3
Cooking Instructions: Cook for 60 min per kg (27 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 70°C (158°F).
Allow the meat to rest for 30 minutes before carving.
Baste at least 3 times during cooking.
Source: USDA; Delia Smith
Lamb - well done
Oven temperature: 160°C (320°F) - Gas Mark: 3
Cooking Instructions: Cook for 70 min per kg (32 min per lb).
At the end of cooking the meat should have an internal temperature (at the thickest) part of 75°C (167°F).
Allow the meat to rest for 30 minutes before carving.
Baste at least 3 times during cooking.
Source: USDA; Delia Smith
Pork
Oven temperature: 230°C (446°F) - Gas Mark: 8
Cooking Instructions: Cook for 25 minutes and then for 80 min per kg (36 min per lb).
Allow the meat to rest for 25 minutes before carving.
Don't baste the pork, or the crackling won't be crisp.
Source: Delia Smith, UK
Turkey - ~3.3 kg; 7.25 lb
Oven temperature: 180°C (356°F) - Gas Mark: 4
Cooking Instructions: Cook for 20 minutes and then for 45 min per kg (20 min per lb).
Foil should be used to cover the bird throughout cooking up until the final 30 minutes. Turkey should be basted every hour during cooking
Source: Food Standards, UK
Turkey - ~5.5 kg; 12 lb
Oven temperature: 180°C (356°F) - Gas Mark: 4
Cooking Instructions: Cook for 20 minutes and then for 40 min per kg (18 min per lb).
Foil should be used to cover the bird throughout cooking up until the final 30 minutes. Turkey should be basted every hour during cooking
Source: Food Standards, UK
Turkey - ~7.5 kg; 16.5 lb
Oven temperature: 180°C (356°F) - Gas Mark: 4
Cooking Instructions: Cook for 20 minutes and then for 30 min per kg (14 min per lb).
Foil should be used to cover the bird throughout cooking up until the final 30 minutes. Turkey should be basted every hour during cooking
Source: Food Standards, UK
Sources
Summary
A summary, overview, of the cooking times, temperatures and instructions in the above documents is available.
Overview document: link