Time And Temperature Charts

The charts are used as a reference guide only. To be sure that the food is done, use a cooking

thermometer. Cooking times are for fresh foods (not frozen foods) at refrigerator temperature.

NOTE: The United States Department of Agriculture recommends that meat and poultry be

cooked to the following internal temperature 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 of 170°F for white meat and 180°F for dark meat.

Goose and duck should be cooked to an internal temperature of 180°F. Fresh Beef, veal and

lamb, etc. should be cooked to an internal temperature of at least 145°F. Fresh pork should be

cooked to an internal temperature of at least 160°F. When re-heating meat and poultry, they

should also be cooked to an internal temperature of 165°F.

Roasting (Poultry Function)

When roasting, place the food on the Broil Insert inside the Bake/Broil Pan. Place on Wire

Rack in Shelf Position #4.

Roasting

FOOD TYPE OF CUT AMOUNT/ TEMPERATURE °F ON TOTAL COOKING
WEIGHT MEAT THERMOMETER AT TIME FOR FRESH
END OF COOKING TIME MEATS, POULTRY
Beef Tenderloin 2 lbs. 145°F (R) 3/4 to 1 hrs.
160°F (M) 1 to 1-1/4 hrs.
Pork Tenderloin 2 lbs. 160°F (M) 3/4 to 1 hrs.
170°F (W) 1 to 1-1/4 hrs.
Poultry Chicken Breast 3 breasts 170°F3/4 to 1-1/2 hrs.
Bone in - Skin on 12-16 oz. each
Whole Chicken 2-1/2 to 3 lbs. 180°F1 to 1-1/2 hrs.
Turkey Breast 2 lbs. 170°F1 to 1-1/4 hrs.
Tenderloin
Seafood Steak 2 Steaks Flaky 10-15 min.
1 to 1-1/2" thick
Fillet 2 Fillets Flaky 8-14 min.
1/2 to 3/4" thick
R= Rare M= Medium W= Well Done

13 14

Broil (Broil Function)

When broiling, place the food on the Broil insert inside the Bake/Broil Pan. Place on Wire Rack

in Shelf Position #2 or #3. The top of the Food should be 2 to 3 inches from top element. Turn

food halfway through cooking time.

Broiling

FOOD TYPE OF CUT AMOUNT/ TEMPERATURE °F ON TOTAL COOKING
WEIGHT MEAT THERMOMETER AT TIME FOR FRESH
END OF COOKING TIME MEATS, POULTRY
Beef Ribeye Steak 2 145°F (R) 8 to 12 min.
1 inch thick 160°F (M) 12 to 16 min.
170°F (W) 16 to 20 min.
Top Sirloin 2 145°F (R) 12 to 16 min.
Steak 1-1/4 inch thick 160°F (M) 16 to 20 min.
170°F (W) 20 to 24 min.
NY/KC 3 145°F (R) 8 to 12 min.
Strip Steak 3/4 inch thick 160°F (M) 10 to 14 min.
170°F (W) 12 to 16 min.
T Bone 3 145°F (R) 8 to 12 min.
3/4 inch thick 160°F (M) 12 to 16 min.
170°F (W) 16 to 20 min.
Hamburger 6 160°F (M) 16 to 20 min.
Patties 3/4 inch thick 170°F (W) 18 to 22 min.
Pork American 6 160°F (M) 12 to 16 min.
Pork Chops 1/2 inch thick 170°F (W) 14 to 18 min.
Pork Steaks 2 170°F22 to 26 min.
3/4 inch thick
Boneless Ham 4 160°F8 to 12 min.
Steaks 4-oz. each
Sausage 8 160°F12 to 16 min.
Patties, fresh 3/4 inch thick
Poultry Turkey 6 165°F10 to 14 min.
Burgers 4-oz. each
Turkey Brats 6 165°F10 to 14 min.
Seafood Steak 2 Steaks Flaky 10 to 15 min.
1 to 1-1/2" thick
Fillet 2 Fillets Flaky 6 to 14 min.
1/2 to 3/4" thick
Shrimp Jumbo Flaky 3 to 10 min.
Misc. Frankfurters 1 lb. 165°F10 to 20 min.
Fresh Bratwurst 1 lb. 160°F10 to 14 min.
R= Rare M= Medium W= Well Done
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