Baked meat is healthier than fried meat. But if you don't know it, you can overdry it in the oven, so it's important to choose the right temperature.
In addition, you need to choose a suitable piece of meat for baking.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to bake beef, pork or chicken.
We bake beef
1. Meat weighing 1 kilogram is baked for 2 hours at a temperature of 200 degrees. A piece of 0.5 kg is cooked for 1.5 hours at a temperature of 180 degrees.
2. Bake the fillet for 40 minutes at 190 degrees.
3. The brisket will be ready in 45-50 minutes at 200 degrees.
4. The tenderloin will be ready in 30-35 minutes in the oven preheated to 180 degrees.
5. Shoulder blade after 50-55 minutes (190 degrees), and ribs after 30-35 minutes (180 degrees).
Pork
A piece of pork weighing 0.5 kg is cooked at 210-230 degrees for 25-30 minutes. During this time, the meat will be covered with a beautiful crust.
You can also bake pork at a low temperature (120-160 degrees Celsius) until done.
Then the meat is pierced with a knife in different places. If cloudy juice mixed with blood appears, then continue cooking.
When the liquid becomes clear, the meat is ready.
Chicken
The chicken is baked, calculating the time at 20 minutes for every 450 grams of the carcass weight. Another 15 minutes should be added to the final figure.
According to this formula, the bird is baked at a temperature of 230 degrees for 20-15 minutes, then the temperature is reduced to 175 degrees.
Celsius and bring to readiness.
You can bake the chicken at 175 degrees (preheat first) – you can bake it whole.
Earlier we told you how to salt red fish .
Expert: Julia Arkhipova
