Type of Food | Weight or Thickness | | Cooking Temperature | Cooking Time |
| | | | |
| | | Beef | |
| | | | |
Burgers | 1 inch | | 400-450°F | Rare: 4-7 minutes |
| | | | Medium: 7-10 minutes |
| | | | Well Done:10-12 minutes |
| | | | |
Roasts; | ---- | | 350°F | Rare: 18-20 minutes/lb |
Blade, Sirloin tip | | | | Medium: 20-25 minutes/lb |
| | | | Well Done:25-30 minutes/lb |
| | | | |
Steaks; | 1 inch | | 550-600°F (to sear) | Rare: 4-7 minutes |
Porterhouse, Rib, Ribeye, | | | 400-450°F (to finish) | Medium: 7-10 minutes |
Sirloin, T-bone | | | | Well Done:10-12 minutes |
| | | | |
Filet Mignon | 2 inches | | 550-600°F (to sear) | Rare: 15-17 minutes |
| | | 400-450°F (to finish) | Medium: 17-19 minutes |
| | | | Well Done:19-22 minutes |
| | | | |
| | Poultry | |
| | | | |
Chicken; Parts | ---- | | 325-350°F | 30-45 minutes |
| | | | |
Chicken; Whole | 3-4 lbs | | 325-350°F | 20 min/lb |
| | | | |
Chicken; Breast, Boneless | 1-2 lbs | | 325-350°F | 12-15 minutes |
| | | | |
Cornish Hen | 1-11⁄2 lbs | | 325-350°F | 45-60 minutes |
| | | | |
Turkey | 13-25 lbs | | 325-350°F | 20 min/lb |
| | | | |
| | | Pork | |
| | | | |
Chops | 1 inch | | 400-450°F | 25-30 minutes |
| | | | |
Ham; Steaks | 1 inch | | 400-450°F | 12-15 minutes |
| | | | |
Ham; Whole (Bone in) | 12-14 lbs | | 325-350°F | Medium: 20-25 minutes/lb |
| | | | Well Done:25-30 minutes/lb |
Ham; Whole, Boneless | 4-5 lbs | | 325-350°F | 50-60 minutes |
| | | | |
Ribs; Back, Side | 5-6 lbs | | 325-350°F | Medium: 25-27 minutes/lb |
| | | | Well Done:27-30 minutes/lb |
| | | | |
Roasts; Butt, Loin | 3-5 lbs | | 325-350°F | 1-11⁄2 hours |
Shoulder | | | | |
| | | | |
Tender Loin | ---- | | 375-400°F | Medium: 30-35 minutes/lb |
| | | | Well Done:35-40 minutes/lb |
| | | | |
Sausages | ---- | | ---- | 12-20 minutes |
| | | |
| Fish, Seafood | |
| | | | |
Fish; Fillets | 1-11⁄2 inch | | 400-450°F | 10-15 minutes |
| | | | |
Fish; Steaks | 1-2 lbs | | 325-350°F | 20-30 minutes |
| | | | |
Fish; Whole | 2-4 lbs | | 325-350°F | 30-50 minutes |
| | | | |
Lobster | 1⁄2-1 lb | | 400-450°F | 15 minutes |
| | | | |
Shrimp | Large | | 325-350°F | 5-6 minutes |
| | | | |