If the fish/meat weights 1 pound, then 30 minutes.
2 pounds, an hour. 3 pounds, 90 minutes.
my five roses cook book says to cook a roast of beef at 40 minutes per pound to arrive at well done - 35 to 40 minutes actually but that cook book is about 40 or so years old.
35
I think its about 15-20 minutes. Cook them until the skins start popping open Article below says 5, but I have never done it myself.
If you are heating the ham without pulling or cutting it apart - it should bake about 2 hours at 300 degrees....but make sure you use some sort of glaze and keep it covered with aluminum foil so it won't dry out.
A web site I visited says thawing in refrigerator will take 4 to 5 hours per pound for a small ham, and 5 to 7 hours for a large ham. To thaw in cold water, it takes 2 to 3 hours for a small ham and 30 minutes per pound for a large ham. Cold water method doesn't make sense. Why would a large ham take less time? Should that be 30 minutes per pound for a small ham and 2-3 hours for a large ham? No, they mean 2 to 3 hours TOTAL TIME to thaw a small ham in water, and 30 minutes PER POUND to thaw a large ham.
The pound on Chickensmoothie opens at random times. If it will open soon, it says "The pound will open in 1 hour and 47 minutes.", for example.
At 3:05pm.
Put it in the bag and place in microwave put on for however many minutes it says
Travelmath says 30 minutes.
there is no formula for this. it'd be easy if it was simple math or algebra...however it's not. i would say an 1hr 10 minutes and keep testing it until it's done.
See Related Links. Their website says it takes 1 day for each 4 pounds if thawed in the refrigerator. If using the cold water method, they figure on 30 minutes per pound.
You Should Do It For 60 Or More Minutes Says The NFL