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  2. Gas mark - Wikipedia

    en.wikipedia.org/wiki/Gas_mark

    Gas mark 1 is 275 degrees Fahrenheit (135 degrees Celsius). [citation needed]Oven temperatures increase by 25 °F (14 °C) for each gas mark step. Above Gas Mark 1, the scale markings increase by one for each step.

  3. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.

  4. How to Reheat Brisket (Without Accidentally Turning It into ...

    www.aol.com/entertainment/reheat-brisket-without...

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  5. Beef Brisket with Lemon-Oregano Sauce Recipe - AOL

    www.aol.com/food/recipes/beef-brisket-lemon...

    Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.

  6. Baking this barbecue brisket makes it deliciously tender - AOL

    www.aol.com/lifestyle/baking-barbecue-brisket...

    Take meat out of the fridge and let it sit for 30 minutes or until room temperature. Wrap brisket completely in foil and again place on baking sheet. Cook brisket in oven for five hours.

  7. Brisket - Wikipedia

    en.wikipedia.org/wiki/Brisket

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts , though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

  8. 15 Hearty Brisket Recipes for an Easy Weeknight Dinner - AOL

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  9. Roasting - Wikipedia

    en.wikipedia.org/wiki/Roasting

    There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]

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