Cooking Instructions

Find cooking instructions for both our past and current products here, perfect for when you need them!

Product List

/
  • We love this video tutorial from Dad's Guide To The Universe on YouTube on how to roast this cut whole on the BBQ.
  • Chicken Nuggets - Uncooked
    NOTE: This product is uncooked. Cook to an internal temperature of 165°F/74°C.
    Cooking time can vary from oven-to-oven, but we typically recommend baking in a preheated 425º F oven for approximately 20 minutes (flipping once during cooking) until crisp. Nuggets may also be prepared in an air fryer at 390º F for about 12 minutes.
  • CONVENTIONAL OVEN: Cook from frozen
    CONVECTION OVEN: Cook 5 minutes less
    1. Remove all packaging and carefully separate scallops on a wire rack or pan.
    2. Bake on middle rack at 425 F (220 C) for 10 min. Remove from oven and turn.
    3. Bake another 15-20 min, or until bacon is crisp and scallops are cooked.
    4. Let stand 2 minutes before serving.
    NOTE: Contains raw product. Fully cook prior to consumption. Cook thoroughly to an internal temperature of 165 F (74 C). Scallops are cooked when milky white or opaque and firm. Not recommended for microwave ovens.

    View more about this product here.

  • Cook this cut low and slow in a liquid until fork tender.

    View more about this product here.

  • NOTE: This product is uncooked. Cook to an internal temperature of 165°F/74°C.

    Cooking time can vary from oven-to-oven.
    Oven baked: Preheat oven to 400º F. Bake for 18-20 minutes (flipping once during cooking) until crisp and internal temperature reaches 165ºF.


    Deep Fried: Cook for 3-4 minutes in 350ºF oil.

    Nuggets may also be prepared in an air fryer at 390º F for about 12 minutes.
  • Deep Fry: Cook from frozen. Immerse frozen nuggets in preheated 350º oil for about 6-minutes or until golden brown

    Convection Oven: Cook from frozen. Place a single layer of frozen nuggets on a baking sheet in preheated 400º oven for about 12-16 minutes or until golden brown and crispy.
    1. Cook from frozen. Preheat oven to 220° C (425° F). Remove from packaging and place on a non-stick or parchment paper-lined baking sheet.
    2. Cook on the middle rack of the oven for 20-22 minutes turning halfway until cooked through. Cook to an internal temperature of 70° C (158° F).

    *Please be aware* May Contain : Bones
    1. Cook from frozen. Preheat oven to 220° C (425° F). Remove from packaging and place on a non-stick or parchment paper-lined baking sheet.
    2. Cook on the middle rack of the oven for 20-22 minutes turning halfway until cooked through. Cook to an internal temperature of 70° C (158° F).

    *Please be aware* May Contain : Bones

    View more about this product here.

  • Cook from frozen.
    Preheat oven to 400ºF. Lay chicken fingers on a parchment-lined rimmed baking sheet. Cook for 12 minutes, flip, then cook for an additional 10-12 minutes or until internal temperature reaches 165ºF.

    TIP: For extra crispy results, we like to give the chicken fingers a quick broil for 1-2 minutes at the end of cooking. Keep your eye on them - they can burn quickly when broiled.

    View more about this product here.

  • NOTE: This product is uncooked. Cook to an internal temperature of 165°F/74°C.

    Cooking time can vary from oven-to-oven, but we typically recommend baking in a preheated 425º F oven for approximately 20 minutes (flipping once during cooking) until crisp. Nuggets may also be prepared in an air fryer at 390º F for about 12 minutes.
  • NOTE: This product is uncooked. Cook to an internal temperature of 165°F/74°C.

    Cooking time can vary from oven-to-oven, but we typically recommend baking in a preheated 425º F oven for approximately 20 minutes (flipping once during cooking) until crisp. Nuggets may also be prepared in an air fryer at 390º F for about 12 minutes.
  • Tarts are pre–cooked. Thaw at room temperature for approximately 4 hours before serving.
  • Bake from frozen.
    1. Preheat oven to 350º F.
    2. Lay frozen cookie dough out on a parchment-lined baking sheet, leaving approximately 3 inches between each cookie.
    3. Bake for 12-15 min or until golden-brown.
    4. Let cool slightly before eating.
    Note: Some ovens may vary in temperature and may require longer baking times. Adjust as needed and to your preference.

    View more about this product here.

  • COOK FROM FROZEN STATE UNTIL A MINIMUM INTERNAL TEMPERATURE OF 176 oF (80 oC) IS REACHED.
    Note: Heating times given are for guidelines only and may vary according to appliances used.

    Fryer: Fry frozen wings at 360oF (182 oC) for 5-6 minutes.

    Combi Oven: Pre-Heat oven to 450 oF (218 oC). Place wings in a single layer on baking tray. Bake for 15 minutes with 0 moisture.

    Conventional Oven: Pre-heat oven to 450 oF (218 oC). Remove product from packaging. Place wings in a single layer on a baking tray. Place on middle oven rack and bake for 25 to 30 minutes. Turn wings over halfway through the heating time.

    Note: For best results place wings directly on the baking tray without parchment paper or similar liner.

    View more about this product here.

  • Note: this product is uncooked. Cook to an internal temperature of 165ºF.
    Bake from Frozen.

    Deep fry: Cook for 7-9 minutes at 350ºF until they reach an internal temperature of 165ºF minimum.

    Oven Bake: Preheat oven to 400ºF. Lay crispy chicken bites on a parchment-lined rimmed baking sheet. Bake for 20-25 minutes, or until they reach an internal temperature of 165ºF minimum, flipping once during cooking.
    TIP: For extra crispy results, we like to give the bites a quick broil for 1-2 minutes at the end of cooking. Keep your eye on them - they can burn quickly when broiled.

    Air Fryer: Preheat air fryer to 360°F. Place the frozen chicken bites in the air fryer basket and spread them out in a single layer and spray gently with oil (optional). Cook for approximately 7 minutes, then flip and cook for an additional 7 minutes. Please be aware that cook times and temperatures can vary from oven to oven. Please use these directions as a guideline and always adjust as required.

    View more about this product here.

  • Deep Fry: Cook from frozen. Immerse frozen strips in preheated 350º oil for about 6-6.5 minutes.

    Convection Oven: Cook from frozen. Place single layer of frozen strips on a lightly greased baking sheet in preheated 400ºF oven for about 12 minutes. For more even browning, flip after 6 minutes.

    Oven: Cook from frozen. Place single layer of frozen strips on a lightly greased baking sheet in a preheated 450ºF oven for about 18 minutes. More more even browning, flip after 10 minutes.
  • Thaw in your refrigerator for 6 hours then enjoy!

    Many people like to rest it at room temperature for 30 minutes before eating, give it a try!
  • Thaw in your refrigerator for 6 hours then enjoy!

    Many people like to rest it at room temperature for 30 minutes before eating, give it a try!
  • Thaw in your refrigerator for 6 hours then enjoy!

    Many people like to rest it at room temperature for 30 minutes before eating, give it a try!
  • Thaw in your refrigerator for 6 hours then enjoy!

    Many people like to rest it at room temperature for 30 minutes before eating, give it a try!
  • Cooking Instructions:
    Ingredients:
    1 - approx. 8 lb Boneless Rib Eye Roast
    5 cloves garlic, peeled
    2/3 cups Kozlik's Dijon Classique Mustard
    5 sprigs fresh rosemary, leaves stripped, chopped
    3 sprigs fresh thyme, leaves stripped, chopped
    2 Tbsp extra virgin olive oil
    kosher salt to taste

     Method:
    1) Prepare Mustard Rub - In a food processor, add garlic and pulse until finely minced. Add rosemary, thyme, Dijon Classique Mustard, extra virgin olive oil & a large pinch of salt - pulse until smooth. Cover & set in fridge until ready to cook.

    2) Salt your roast liberally the night before for best results. Allow roast to come to room temperature out of the fridge, lightly covered, for 3 hours before cooking.

    3) Preheat oven to 400ºF & rub meat evenly with prepared Mustard Rub.

    4) Place meat in a shallow roasting pan, fatty side up. Roast for 15-minutes.

    5) After 15-minutes, reduce heat to 350ºF and continue roasting for approx. 1-1.5 hours checking with a meat thermometer, until roast has reached desired doneness (*see note).

    6) Transfer to a cutting board - rest for about 10 min. wrapped in foil. Carve & serve.

    *Note: Cooking time can vary from oven to oven. Please check temperature throughout cooking using a meat thermometer.
    Medium-Rare Roast - Pull at 120º - 125º F
    Medium Roast - Pull at 125º - 135ºF
    Medium-Well Done Roast - Pull at 135º - 145ºF
  • Cook from frozen
    Deep fryer: Cook for 6 1/2 to 7 1/2 minutes at 350ºF until the internal temperature reaches 165ºF Oven Bake: Preheat oven to 400ºF. Lay cutlets on a sheet tray and bake for 20-25 minutes, or until internal temperature reaches 165ºF. Flip once during cooking.

    For air fryer instructions, please refer to your manufacturers manual and ensure that they are cooked to an internal temperature of 165ºF.
  • Raw. Cook from frozen. Do not thaw. Cook to an internal temperature of 165ºF
    Excellent grilled, pan-seared, baked, or air fried!

    NOTE: To assist in removing the paper between patties, we recommend leaving the frozen patties out for a few minutes before removing. Do not fully thaw.

    View more about this product here.

  • We recommend quick cooking methods for Pluma. Try it pan-seared or grilled hot and fast to medium-rare/medium.

    View more about this product here.

  • Raw. Cook to an internal temperature of 160ºF.

    OVEN METHOD:
    1) Thaw meatballs in the fridge overnight
    2) Preheat oven to 400ºF.
    3) If you wish, line a large baking sheet with parchment paper or aluminum foil. If using aluminum foil or no lining, brush the tray lightly with olive oil. Place meatballs on the baking sheet approximately 2" apart.
    4) Bake for 20-25 minutes until meatballs are browned on the outside and the inside reaches an internal temperature of 160ºF. Shake the tray part way through cooking to allow meatballs to rotate.
    5) Serve as is, or with your favourite tomato sauce!

    FRIED AND SIMMERED:
    1) Thaw meatballs in the fridge overnight
    2) Heat your desired tomato sauce in a large pot on the stove at medium-low heat.
    3) Heat 1 Tbsp. oil in a medium nonstick skillet over medium heat.
    4) Add enough meatballs to comfortably fit in the skillet without crowding and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes.
    5) Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs.
    6) Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, approximately 40–50 minutes. Ensure the interior of the meatballs reaches a temperature of 160ºF before serving.

    AIR FRIED:
    Air fryers can vary, so we recommend that you please refer to the manufacturer's instructions on your air fryer for directions and always test the internal temperature of the meatball to ensure it has reached at least 160ºF for safe consumption.

    View more about this product here.

  • Cooking Instructions: Cook to internal temperature of 72ºC
  • 1. Remove plastic. Bake at 325ºF covered in tin foil for 1 hour 30 min
    2. Increase Oven temperature 350ºF. Remove cover and cook for another 20-30 minutes until browned on top.
  • 1. Remove plastic. Bake at 325ºF covered in tin foil for 1 hour 30 min.
    2. Increase oven temperature 350ºF. Remove cover and cook for another 20-30 minutes until browned on top.

    View more about this product here.

  • Honey Garlic Chicken Burgers: Raw. Cook from frozen. Do not thaw. Cook to an internal temperature of 165ºF
    Excellent grilled, pan-seared, baked, or air fried!

    Italian Meatballs: Raw. Cook to an internal temperature of 160ºF.
    BAKED OR FRIED: Bake, air fry, or fry in oil, until cooked to an internal temperature of 160ºF.
    BAKED OR FRIED AND SIMMERED: Par-cook by baking or frying until browned, then simmer in tomato sauce until meatballs reach an internal temperature of 160ºF.

    Chicken Fingers: Preheat oven to 400ºF. Cook for 12 minutes, flip, then cook for an additional 10-12 minutes.

    View more about this product here.

  • These mini lamb skewers are perfect for a quick grill session, topped off with kosher salt and a squeeze of fresh lemon juice.

    View more about this product here.

  • Deep Fryer: cook for 6-7 minutes at 350 ̊F

    Oven: bake for 20-24 minutes at 400 ̊F turning once

    ALWAYS ENSURE PRODUCT INTERNAL TEMPERATURE IS 170 ̊F OR 74 ̊ C

  • *Please note that the below directions are just a suggestion and we welcome you to find your own preferred method of cooking if you wish!
    Thaw before cooking.
    1. For best results, salt liberally the day before cooking.
    2. Remove porchetta from refrigerator 1 to 2 hours before you intend to cook it. 
    3. Preheat oven to 450ºF.
    4. Transfer pork to a rimmed baking sheet and roast for 35 minutes.
    5. Reduce temperature to 325ºF and cook an additional 2 hours and 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180ºF.
    6. Transfer pork to a cutting board and let the meat rest for 15 to 30 minutes before serving. Sprinkle with finishing salt before serving.

    View more about this product here.

  • Bake from frozen.
    1. Remove plastic. Bake at 325ºF covered in tin foil for 1 hour.
    2. Remove foil and cook for another 20-30 minutes until browned on top.
    For an extra browned and crispy topping, broil for the last few minutes of cooking. Be sure to keep your eye on it so it doesn't burn.

    View more about this product here.

  • Bake from frozen.
    1. Remove plastic. Bake at 325ºF covered in tin foil for 1 hour.
    2. Remove foil and cook for another 20-30 minutes until browned on top.
    For an extra browned and crispy topping, broil for the last few minutes of cooking. Be sure to keep your eye on it so it doesn't burn.

    View more about this product here.

  • Good roasted, smoked, reverse-seared or sous vide. Can be roasted whole or sliced into chops.

    We love the sound of this recipe for Slow Cooked Iberico Rack from Big Green Egg! Check it out!

    View more about this product here.

  • Cook from frozen. Place chicken cutlets on a baking sheet & bake in a preheated 425ºF oven for approximately 20-22 minutes, flipping once, until crispy and thoroughly heated through.
  • Thaw and cook the same way you would cook your regular boneless skinless chicken thighs! Excellent baked and grilled! Perfect for sheet-pan chicken!

    Here's our suggestion for a quick and easy sheet-pan dinner:
    1. Preheat oven to 425ºF.
    2. Lightly grease a rimmed baking sheet or line with parchment paper or tin foil. Place thawed chicken thighs on a baking sheet and add any desired chopped vegetables (if it's a quick-cooking vegetable, add part-way through cooking).
    3. Bake for approximately 35 minutes, or until the internal temperature of the chicken reaches at least 165ºF.
      4. Enjoy!
  • Thaw and cook the same way you would cook your regular boneless skinless chicken thighs! Excellent baked and grilled! Perfect for sheet-pan chicken!

    Here's our suggestion:
    1. Preheat oven to 425ºF.
    2. Lightly grease a rimmed baking sheet. Place thawed chicken thighs on abaking sheet and add any desired chopped vegetables (if it's a quick-cooking vegetable, add part-way through cooking).
    3. Bake for approximately 35 minutes, or until the internal temperature of the chicken reaches at least 165ºF.
      4. Enjoy!

    View more about this product here.

  • CHICKEN FINGERS: Preheat oven to 400ºF. Cook for 12 minutes, flip, then cook for an additional 10-12 minutes.

    View more about this product here.

  • We always trust Serious Eats cooking methods and suggest this as a good guide, though any recipe for roasting turkey in parts should work great! Serious Eats: Roast Turkey In Parts

    View more about this product here.

  • We always trust Serious Eats cooking methods and suggest this as a good guide, though any recipe for roasting turkey in parts should work great! Serious Eats: Roast Turkey In Parts

    View more about this product here.

  • This wide-boning knife is an indispensable tool for any commercial kitchen! The high-grade stainless steel blade maintains a sharp edge. The boning knife features a textured nylon handle to ensure maximum slip resistance. Plus, the cutlery has a molded-in guard for improved safety.

    Made in Switzerland

    View more about this product here.