Some facts that help...
Internal Cooking Temperatures
Chicken/Turkey/Guinea Fowl = 74° (For a full roast, 65° + 15 mins rest)
Pork/Lamb/Beef = 62° (For a full roast, 57° + 15 mins rest)
Duck/Venison/Pigeon/Salmon = 57° (For a full roast, 52° + 15 mins rest)
Meat Timings
Full Chicken 1.3kg = 200° for 1h + 10m rest
Full Guinea Fowl 1kg = 160° for 1h + 15m rest (1h15m total, oven on + water with rice start, fowl in at 1h5m, rice in at 1h)
Full Gressingham Duck 1.8kg = 200° for 1h 15m + 15m rest
Duck Breast = 3 min skillet + 8 min in 200° + 4 min rest
Venison Tenderloin = seal edges in skillet + 10 min in 200° + 4 min rest
Pork Steaks = 3 min skillet + 6-8 min in 200° + 4 min rest
Pigeon breasts = 2.5 mins either side in skillet + 4 mins rest
Roast Lamb Shoulder = Out fridge for 45m, oil/salt/pepper/garlic, 230° for 15 mins then 170° for 23m per 450g + 15 mins rest
Roast Lamb Breast = Out fridge for 45m, garlic in lamb; onions, salt, pepper, rosemary, oil and meat (3person) wrapped in foil 160° for 2h, then remove foil for another 30mins
BBQ
Setup: 3 starter lighters with a full chimney for 20 minutes
Corn on the cob = 30 mins, brown the edges and then move to top shelf for remainder Potatoes cut up, salt, oil and rosemary in foil for 1h on main shelf, turn half the way through Skewers for 15 mins (temp = 175° - 230°) Sausages for 15 mins, internal temp 72° (BBQ temp = 130° - 175°) Burgers = 10 mins, 5 mins per side
Measurements
1 cup = 235ml
1 ounce = 28g
1 pound = 450g
1 tbsp = 3 tsp
Temperatures
350 F = 180°
400 F = 200°
430 F = 220°
Dim sum
Glutinous Rice balls = 25 mins steamed
Siu mai = 15 mins steamed
Char su bun = 15 mins steamed
Pork with Chinese leaves = 15 mins steamed
Prawn with scallop dumpling = 15 mins steamed
Prawn and chive = 12 mins steamed
Prawn only dumplings = 12 mins steamed
Siu Mai green packet = 12 mins steamed
Octopus balls = 5 mins steam + 1 min fry in pan OR 15 mins oven