Different vitamins have different roles, and they are needed in different quantities. This article explains what vitamins are, what they do, and which foods provide each type. Follow the links for more information about each type of vitamin.
Commercial Shrimp. Most brands of commercially-produced breaded shrimp can be prepared either by frying or baking. The instructions on your package will usually advise you to preheat your oven to 425 or 450 degrees Fahrenheit, and to bake the shrimp for 14 to 16 minutes.
salt into rind before cooking. Remove foil and increase temperature to 240âC for final 20 minutes. N.B. Although there is no reason not to do so, it is very unusual to present pork rare. Gammon: Cook at the 20 minutes plus 20 minutes per 500g(1lb) rate. Remove foil and apply glaze (e.g. honey and/or mustard) for final 20 minutes. If you are salt averse, soak the gammon overnight in water before cooking. Internal temperatures The only way to be absolutely sure that meat or poultry is safely cooked is to use a meat thermometer in the deepest muscle area. Beef/Lamb/Pork Well done 72âC Medium 65âC Beef / Lamb Medium rare 60âC Rare 55âC Ham 75âC Poultry 75âC If you do not have a meat thermometer, safe internal temperature has been reached with meat and poultry when juices, extracted from the deepest muscle by piercing with a skewer, run clear.180âC / 200âC but browning. Type: Goose Duck Turkey & Chicken Temp: 220âC 200âC 180âC 15 min 20 min 20 min per 500g(1lb) To avoid the breast meat becoming dry, cook the bird breast downwards for the first half of the cooking time. Conversions âC âF Gas 180â cooking times vary. 350â 4 200â 400â Useful websites:6 220â 425â 7 AGA Top oven is around Consult book or website.