Cooking Chart

 

Med/Rare

Med/Med Well

Well

Food

(145˚F)*

(160˚F)* OR

(170˚F)*

 

 

Tender Crisp

OR Tender

When cooking the following items, set the temperature to 400˚F.

Fajita Beef or Chicken,

 

 

 

1/2” thick slices

1 1/2-2 min.

2-2 1/2 min.

2 1/2-3 min.

Hamburger (Frozen), 3/4” thick

 

 

 

4 oz each

N/R

8-10 min.

10-12 min.

Hamburger (Frozen), 1” thick

 

 

 

8 oz each

N/R

14-16 min.

17-19 min.

Potato Wedges (Yukon Gold),

 

 

 

1/2- 3/4” thick

N/R

18-20 min.

20-22 min.

Reuben Sandwiches

N/R

N/R

4-5 min.

 

 

 

 

Sandwiches

 

 

 

(Cheese, Ham, Turkey, Roast Beef)

N/R

N/R

3-5 min.

When cooking the following items, set the temperature to 425˚F.

Rib eye Steak (Frozen),

 

 

 

1 1/4” thick, 12 oz each

20-22 min.

22-24 min.

24-26 min.

T-bone Steak (Frozen),

 

 

 

3/4” thick, 16 oz each

7-9 min.

10-12 min.

12-14 min.

NY/KC Strip (Frozen),

 

 

 

3/4” thick, 8 oz each

6-8 min.

8-9 min.

9-11 min.

Rib eye (Frozen),

 

 

 

3/4” thick, 10 oz each

8-9 min.

9-10 min.

10-11 min.

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚F. Pork should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165˚F.

*Internal Food Temperatures

N/R - Not Recommended

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