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Here's a tip: roast your pernil at 350°F for 35 minutes per pound for the majority of the cooking time. A 10-pounder will roast for a total of 5.

There's a rule of thumb, which is better than nothing, of one hour per pound (453g) at a relatively low temperature like 300F (149C).

I can tell you that it usually takes 20 to 18 minutes to make beacon in an air frier or oven. In a skillet it should be very close to 12 minutes.

Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan.

Bake for two to five minutes, depending on the size of your shrimp. As before, a rub or marinate can make your shrimp even more flavourful.

Boiling time is from the start of actually bubbling, it depends on their size and medium size ones are 20 - 25 minutes. I do the fork test. If.

Simply sear the salmon skin-side down for about 6 to 8 minutes, depending on how thick the piece of fish is. Flip once you see that the flesh.

Bake the pork tenderloin until the internal temperature reaches 135°F on an instant read thermometer, about 8 to 10 minutes.