Beef Sirloin-Rare, 8 minutes for each pound; well-done, 10 to 15 minutes for each pound.

Beef Ribs or Rump-10 to 15 minutes for each pound.

Beef Fillet-20 to 25 minutes.

Lamb-Well done, 15 minutes for each pound.

Mutton-Rare, 10 to 12 minutes for each pound; well done, 15 to 18 minutes for each pound.

Pork-Well done, 25 to 30 min. for each pound.

Veal-Well done, 18 to 20 min. for each pound.

Braised Meat-3 1/2 to 4 hours.

Chickens-Weighing from 3 to 5 pounds, 1 to 1 1/2 hours.

Turkeys-Weighing from 9 to 12 pounds, 3 to 3 1/2 hours.

Fish-of average thickness, weighing from 6 to 8 pounds, 1 hour.