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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 5-10 minute incre-
ments and check periodically so you do not over cook.
Food Amount Cook Suggested Internal
Temp. ˚F Cook Time Temp.
POULTRY
Chicken, 3-4 lbs. 350 1 hr. 10 min. to 175-180
whole 1 hr. 45 min.
Chicken, 1" pieces 425 10-15 min. 175
kebab
Chicken breast,
boneless 4 oz. 425 10-15 mn. 175
Rock Cornish
Game hen, 1-1-1/4 lbs. 400 20-25 min. 160-165
whole
Duck, whole 3-4-1/2 lbs. 400 1 hr. 20 min. 175-180
Turkey, whole* up to 16 lbs. 350 up to 4-1/2 hrs. 180
Turkey, breast
with carcass 4-5 lbs. 350 1 hr. 20-25 min. 170
BEEF
Roast, trimmed
and tied 3-4 lbs. 350
Rare: 45 min. 140
Medium: 1 hr. 160
Well-done: 1 hr. 15 min. 170
Sirloin Steak 3/4" thick 450
Rare: 15 min. 140
Medium: 20-25 mn. 160
Well-done: 30-35 min. 170
* See instructions listed on poultry for cooking times per pound as they may differ
from those listed here.
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