
Burst Cooking Chart (Cont.)
| Med/Rare | Med Well | Well |
Food | (145˚F)* | (160˚F)* | (170˚F)* |
When cooking the following items, set the temperature to 400˚F.
Hamburgers, 3/4” thick, |
|
|
|
4 oz each | N/R | ||
Hamburgers, 1” thick, |
|
|
|
8 oz each | N/R | ||
Sausage Links | N/R | N/R | |
|
|
|
|
When cooking the following items, set the temperature to 425˚F.
Filet Mignon, 2” thick |
|
|
|
8 oz each | |||
NY/KC Strip, 3/4” thick |
|
|
|
8 oz each | |||
NY/KC Strip, 1 1/4” thick |
|
|
|
12 oz each | |||
Rib eye Steak, 3/4” thick |
|
|
|
8 oz each | |||
Rib eye Steak, 1 1/4” thick |
|
|
|
12 oz each | |||
|
|
| |
12 oz each |
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 |
9