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

6-7 min.

8-9 min.

Hamburgers, 1” thick,

 

 

 

8 oz each

N/R

9-10 min.

11-12 min.

Sausage Links

N/R

N/R

6-7 min.

 

 

 

 

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

Filet Mignon, 2” thick

 

 

 

8 oz each

17-18 min.

2-21 min.

23-24 min.

NY/KC Strip, 3/4” thick

 

 

 

8 oz each

4-6 min.

6-8 min.

8-10 min.

NY/KC Strip, 1 1/4” thick

 

 

 

12 oz each

12-13 min.

13-14 min.

14-15 min.

Rib eye Steak, 3/4” thick

 

 

 

8 oz each

4-6 min.

6-8 min.

8-10 min.

Rib eye Steak, 1 1/4” thick

 

 

 

12 oz each

12-13 min.

13-14 min.

14-15 min.

T-bone Steak, 1” thick

 

 

 

12 oz each

6-8 min.

8-10 min.

10-12 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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