Only cooked for a few seconds on each side to seal the meat

Should be golden brown. It should sound hollow when tapped on the bottom. A skewer inserted into the thickest part should come out clean.

Test with a fork, these should resist pressure. The texture should be crisp but tender.

The flesh should be opaque, the flesh should flake easily, a thin bladed knife should pass easily through the thickest part of the flesh.

Slight pinkness to the meat, but no blood running from the meat.

When the beaters are removed the tip of the peak should fall slightly to one side.

Should well risen, golden brown and springy to touch. The edges should be beginning to shrink from the sides of the tin. Larger cakes can be tested with a skewer inserted into the centre - it should come out clean.

Test with a fork, the food should be easily pierced. They should feel soft when firm pressure is applied (no force needed).

Reddish tinge to the meat. May be referred to as 'bleeding'

No pink meat or blood present, temperature has reached 75 C

Meat is thoroughly cooked and no pink colour

Test by removing a piece from the pan, allow to cool for a second or two and bite into it, it should be al dente. It should look slightly swollen but still have a little bite when eaten.

Outer skin should be dark golden. When pierced with a skewer between the legs and carcass, the juice should run clear. When smaller pieces are cut in half, there should be no pink flesh.

Remove a grain from the pan and bite into it, it should feel soft with no hard or gritty bits. You can also squeeze a grain between your finger and thumb - it should be soft.