Food

Minutes

Setting

Notes

Pineapple

2-3

Med-High

1/2-inch thick slices

Potatoes, baking

7-8

High

1/4-1/2inch thick slices

Potatoes, red

7-8

High

1/4-1/2inch thick slices

Squash

7-9

Med-High

1/4-1/2inch thick slices

Frozen Snack Foods

 

 

 

Pizza

10-12

High

sauté plate

Taquitos

7-9

High

sauté plate

Poultry

 

 

 

Chicken breasts

7-9

Med-High

boneless/skinless

Chicken kebabs

6-8

Med-High

1-inch pieces

Chicken thighs

7-9

Med-High

 

Turkey, ground

6-8

High

 

Turkey, breast

7-9

Med-High

bite-sized pieces

Turkey breast

12-15

Med-High

whole, boneless/skinless

Sandwiches & Snacks

 

 

Cheese or ham sandwich 3-4

High

 

Tuna melt, Reuben

3-4

Med-High

 

or Roast beef

4-5

Med-High

 

Seafood

 

 

 

Fish steak (firm)

7-10

Med-High

1/2-1 inch thick

Fish kebabs

6-8

Med-High

1-inch pieces

Fish fillet

3-5

Med-High

 

Scallops

4-6

Med-High

 

Shrimp-medium

3-4

High

 

Trout

3-5

Med-High

 

NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F. Chicken and turkey should be cooked to an internal temperature of170˚F for white meat and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of 145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When re-heating meat and poultry products, they should also be cooked to an internal temperature of 165˚F.

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