Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the thickness of the meat being cooked. To be sure that a meat is truly done, use a meat thermometer. If the food does need more time to cook, reset the timer in
Food | Amount | Cook |
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| Suggested | Internal | |
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| Temp. ˚F | Cook Time | Temp. | |||
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POULTRY |
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Chicken, | 350 | • |
| 1 hr. 10 min. to | |||
whole |
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| 1 hr. 45 min. |
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Chicken, | 1" pieces | 425 | • | • | 175 | ||
kebab |
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Chicken breast, |
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boneless | 4 oz. | 425 | 175 | ||||
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Rock Cornish |
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Game hen, | 400 | ||||||
whole |
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Duck, whole | 400 | •• | • | 1 hr. 20 min. | |||
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Turkey, whole* | up to 16 lbs. | 350 | •• |
| up to | 180 | |
Turkey, breast |
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with carcass | 350 |
| 1 hr. | 170 | |||
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BEEF |
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Roast, trimmed |
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and tied | 350 | •• |
| 45 min. | 140 | ||
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| Rare: • |
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| Medium: | 1 hr. | 160 | |||
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| 1 hr. 15 min. | 170 | ||||
Sirloin Steak | 3/4" thick | 450 | • | • |
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| • | • | 15 min. | 140 | |
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| Rare: • | • | ||||
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| Medium: | 160 | ||||
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| 170 |
*See instructions listed on poultry for cooking times per pound as they may differ from those listed here.
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