Meat
Type of Food | Weight or Thickness |
| Cooking Temperature | Cooking Time |
|
|
|
|
|
|
|
| Beef |
|
|
|
|
|
|
Burgers | 1 inch |
| Rare: | |
|
|
|
| Medium: |
|
|
|
| Well |
|
|
|
|
|
Roasts; |
| 350°F | Rare: | |
Blade, Sirloin tip |
|
|
| Medium: |
|
|
|
| Well |
|
|
|
|
|
Steaks; | 1 inch |
| Rare: | |
Porterhouse, Rib, Ribeye, |
|
| Medium: | |
Sirloin, |
|
|
| Well |
|
|
|
|
|
Filet Mignon | 2 inches |
| Rare: | |
|
|
| Medium: | |
|
|
|
| Well |
|
|
|
|
|
|
| Poultry |
| |
|
|
|
|
|
Chicken; Parts |
| |||
|
|
|
|
|
Chicken; Whole |
| 20 min/lb | ||
|
|
|
|
|
Chicken; Breast, Boneless |
| |||
|
|
|
|
|
Cornish Hen |
| |||
|
|
|
|
|
Turkey |
| 20 min/lb | ||
|
|
|
|
|
|
|
| Pork |
|
|
|
|
|
|
Chops | 1 inch |
| ||
|
|
|
|
|
Ham; Steaks | 1 inch |
| ||
|
|
|
|
|
Ham; Whole (Bone in) |
| Medium: | ||
|
|
|
| Well |
Ham; Whole, Boneless |
| |||
|
|
|
|
|
Ribs; Back, Side |
| Medium: | ||
|
|
|
| Well |
|
|
|
|
|
Roasts; Butt, Loin |
| |||
Shoulder |
|
|
|
|
|
|
|
|
|
Tender Loin |
| Medium: | ||
|
|
|
| Well |
|
|
|
|
|
Sausages |
| |||
|
|
|
| |
| Fish, Seafood |
| ||
|
|
|
|
|
Fish; Fillets |
| |||
|
|
|
|
|
Fish; Steaks |
| |||
|
|
|
|
|
Fish; Whole |
| |||
|
|
|
|
|
Lobster |
| 15 minutes | ||
|
|
|
|
|
Shrimp | Large |
| ||
|
|
|
|
|
22