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CUT
CYCLE 1
100% POWER
CYCLE 2
(min per lb)
INTERNAL
INTERNAL
TEMP AT
STANDING TEMP AFTER
REMOVAL
TIME STANDING
TURKEY
Whole (up to 12 Ibs)
Breast
10 min
5 min
12-15 min at 50%
12% min-16 min
170°F
15min
160°F
170°F
15 min
160°F
Legs or Thighs
CORNISH HEN
5X-8 min
al 50%
13-17 min at 70%
170°F
5 min 180°F
175°F
5 min 180°F
DUCK 10 min
6%-9% min
at 50%
175°F
5 min
180°F
SEAFOOD
Fillets
Steaks
Shrimp 8 Scallops
3%.6 min at 100%
7-9 min at 70%
5-8 min at 70%
3 min
3 min
l-2 min
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