In the general guide there are 2 times for each type of food, is that the range at which they will bone, or is the larger number the recommended time at which the food should be held?
When two times are given it is normally the range of time for optimal results. The food is cooked through at the lower time and holding to the longer time has no discernible impact on the finished product. It is good for planning when you have other items and a sear to time.