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 Guinea Fowl 1kg = 200° for 50m + 15m rest

Full Duck ?

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

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

Measurements

1 cup = 235ml

1 ounce = 28g

1 pound = 450g

1 tbsp = 3 tsp

Temperatures

350 F = 180°

400 F = 200°