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MEAT, POULTRY AND SEAFOOD COOKING CHART
PREHEAT OVEN EXCEPT FOR FROZEN MEATS
One of the UltraVection’s™ Oven most convenient features is its ability to cook
frozen steaks, chops and fillets to restaurant quality perfection in very little time.
To grill frozen meats, DO NOT PREHEAT the oven. Place food in the basket and
put in the UltraVection oven. Press PREHEAT and at the end of the preheat time,
cook on TURBO and/or CRISP for the time in the cooking chart. If meat is
undercooked when removed from the oven, return to the oven for additional
cooking time. If another batch of frozen meat is needed, carefully place into the
hot oven and cook for a few minutes less than the time in the frozen meat chart.
The second batch will be more browned on the outside when the inside
achieves the same doneness.
Cooking Chart Information
The times listed in the cooking chart are to be used ONLY AS A GUIDE-
LINE. Use a meat thermometer to be sure of internal temperature for food
safety. Cooking times will vary with thickness of meat. We do not rec-
ommend cooking frozen poultry or seafood.
NOTE: The USDA recommends that foods should be cooked to a mini-
mum internal temperature as listed below:
Beef, pork, lamb, ground products 160°F
Beef, pork, lamb, roasts or steaks 145°F
Poultry products 170-180°F
Ground poultry products 165°F
Seafood 145-150°F
FOOD AMOUNT COOK TO TURBO CRISP BROWN
BEEF - Fresh
T-bone Steak 2 145°F Med. Rare 7 min. 30 sec.
8 oz. 160°F Medium 9 min.
1
⁄2-inch thick 170°F Well 11 min.
T-bone Steak 1 145°F Med. Rare 5min. 30 sec.
8 oz. 160°F Medium 6min. 30 sec.
1
⁄2-inch thick 170°F Well 8 min.
Rib Eye Steak 4 145°F Med. Rare 15 min. 2 min. 30 sec.
8 oz. 160°F Medium 15 min. 5 min.
1-inch thick 170°F Well 15 min. 5 min. 3min. 30 sec.
Rib Eye Steak 2 145°F Med. Rare 15 min. 1 min.
8 oz. 160°F Medium 15 min. 3 min.
1-inch thick 170°F Well 15 min. 5 min.
Hamburgers 4 160°F Well 9min. 30 sec.
4 oz.
1
⁄2-inch thick
Frozen - Place food in cold basket then preheat and follow times.
T-bone Steak 2 145°F Med. Rare 8 min.
8 oz. 160°F Medium 10 min.
1
⁄2-inch thick 170°F Well 14 min. 30 sec.
T-bone Steak 1 145°F Med. Rare 7 min. 30 sec.
8 oz. 160°F Medium 9 min. 30 sec.
1
⁄2
-inch thick 170°F Well 11 min. 30 sec. 2 min.
Hamburgers 4 160°F Well 14 min.
4 oz. each
1
⁄2-inch thick