8
Meat - Poultry
To add flavor to meat and poultry, mix some spices (such as paprika, curry, mixed herbs, thyme, etc) with the oil.
T
YPE
Q
UANTITY
O
IL
C
OOKING TIME
Chicken nuggets
Fresh
1.75 lbs
None
18 - 20 min
Frozen
21 oz bag
None
20 - 25 min
Frozen
12 pieces
(6.7 oz)
None
12 - 15 min
Chicken drumsticks
Fresh
4 to 6 pieces
None
30 - 32 min
Chicken legs
Fresh
2 pieces
None
30 - 35 min
Chicken breasts
(boneless)
Fresh
6 pieces
(about 1/4 lb each)
None
10 - 15 min
Chinese Spring Rolls
Fresh
6 to 8 small pieces
1 tablespoon of oil
10 - 12 min
Frozen
10 pieces (8 oz)
None
10 - 12 min
Lamb chops
Fresh
(1x1 inch thick)
2 to 6 pieces
None
20 - 23 min*
Pork chops
Fresh
(1 inch thick)
2 to 3 pieces
None
18 - 23 min*
Pork fillet
Fresh
2 to 6 thin slices
or strips
1 tablespoon of oil
12 - 15 min
Sausages
Fresh
4 to 8
None
10 - 12 min
Chilli Con Carne
Fresh
(made from
ground beef)
1.1 lbs
1 tablespoon of oil
30 - 40 min
Beef
Fresh
(sirloin cut into 1/4
inch thick strips)
1.3 lbs
None
8 - 10 min
Meatballs
Fresh
12 pieces
None
18 - 20 min
Fish - Shellfish
T
YPE
Q
UANTITY
O
IL
C
OOKING TIME
Breaded shrimp
Frozen
14 oz bag
None
12 - 16 min
Tilapia
Fresh in pieces
1.1 lbs
1 tablespoon of oil
20 - 22 min
Shrimp
Cooked, frozen
0.9 lbs
None
10 - 12 min
Jumbo King Shrimp
Fresh
0.65 lbs
None
13 - 15 min
Frozen
16 pieces (0.65 lbs)
None
12 - 14 min
*Turn halfway through cooking
