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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
beef, veal, lamb and pork be cooked to an internal temperature of 160
should be cooked to an internal temperature of 170
Goose and duck should be cooked to an internal temperature of 180
lamb, etc. should be cooked to an internal temperature of at least 145
cooked to an internal temperature of at least 160
should also be cooked to an internal temperature of 165
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.
FOOD
TYPE OF CUT
Beef
Tenderloin
Pork
Tenderloin
Poultry
Chicken Breast
Bone in - Skin on
Whole Chicken
Turkey Breast
Tenderloin
Seafood
Steak
Fillet
R= Rare M= Medium W= Well Done
13
Time And Temperature Charts
Roasting
AMOUNT/
WEIGHT
2 lbs.
2 lbs.
3 breasts
12-16 oz. each
2-1/2 to 3 lbs.
2 lbs.
2 Steaks
1 to 1-1/2" thick
2 Fillets
1/2 to 3/4" thick
°
F for white meat and 180
°
°
F. When re-heating meat and poultry, they
°
F.
TEMPERATURE
°
F ON
MEAT THERMOMETER AT
END OF COOKING TIME
145
°
F (R)
160
°
F (M)
°
160
F (M)
°
170
F (W)
170
°
F
°
180
F
°
170
F
Flaky
Flaky
°
F and ground
°
F. Chicken and turkey
°
F for dark meat.
F. Fresh Beef, veal and
°
F. Fresh pork should be
TOTAL COOKING
TIME FOR FRESH
MEATS, POULTRY
3/4 to 1 hrs.
1 to 1-1/4 hrs.
3/4 to 1 hrs.
1 to 1-1/4 hrs.
3/4 to 1-1/2 hrs.
1 to 1-1/2 hrs.
1 to 1-1/4 hrs.
10-15 min.
8-14 min.
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