Filter
Top Products
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
°
F 3/4 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
°
F 22 to 26 min.
3/4 inch thick
Boneless Ham 4 160
°
F8 to 12 min.
Steaks 4-oz. each
Sausage 8 160
°
F 12 to 16 min.
Patties, fresh 3/4 inch thick
Poultry Turkey 6 165
°
F 10 to 14 min.
Burgers 4-oz. each
Turkey Brats 6 165
°
F 10 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
°
F 10 to 20 min.
Fresh Bratwurst 1 lb. 160
°
F 10 to 14 min.
R= Rare M= Medium W= Well Done
WST_WST3028_IB_25-5-04 05/25/2004 21:40 Page 15