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| INTERNAL |
| INTERNAL |
|
|
| CYCLE | 1 | CYCLE | 2 | TEMP AT | STANDING | TEMP AFTER |
|
| CUT | 100% POWER | (min per | lb) | REMOVAL | TIME | STANDING | |
TURKEY |
|
|
|
|
|
|
|
|
|
Whole | (up to 12 Ibs) | 10 min | 170°F | 15min | 160°F | ||||
Breast |
|
| 5 min | 12% | min | 170°F | 15 min | 160°F | |
|
|
|
|
| al 50% |
|
|
|
|
Legs or Thighs |
|
| 170°F | 5 min | 180°F | ||||
CORNISH | HEN | min |
|
| 175°F | 5 min | 180°F | ||
DUCK |
|
| 10 min | 175°F | 5 min | 180°F | |||
|
|
|
|
| at 50% |
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|
|
SEAFOOD |
|
|
|
|
|
|
|
| |
Fillets |
|
|
|
| 3%.6 min at 100% |
| 3 min |
| |
Steaks |
|
|
|
|
| 3 min |
| ||
Shrimp | 8 | Scallops |
|
|
|
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