USSC USG730SS Owner’s Instruction And Operation Manual page 12

OPERATING TIPS
Note: These are suggested approximations only and intended as guidelines only. For best results please follow
Meat
Cut
Type
Beef Hamburgers
Beef T-Bone/Ribeye
Beef Tenderloin
Beef Brisket
Beef Filet Mignon
Beef Flank Steak
Beef Ribs
Pork Loin
Pork Baby Back Ribs
Pork Shoulder Steak
Pork Ground Pork
Pork Pork Chops
Chicken Breast
Chicken Thighs
Whole Chicken
Chicken
4-5 lbs
Turkey 10-12lb Turkey
Turkey Legs
Lamb Rack of Lamb
Lamb Lamb Chops
Salmon Filet
Cod Loin
Scallop Scallop
Shrimp Whole Shrimp
Lobster Tail
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appropriate recipe.
Cooking
Approximate Suggested Cook Time
Temp.
425°F 10 min on each side
450°F 10 to 20 min (depending on degree of doneness desired) turning once
400°F 25 to 30 min (depending on degree of doneness desired)
225°F 4-6 hrs
450°F 10 to 15 min (depending on degree of doneness desired) turning once
450°F 10 to 15 min (depending on degree of doneness desired) turning once
225°F 3-4 hrs
350°F 1 to 1.5 hrs
325°F 2 hrs
325°F 35 to 40 min
300°F 45 min
325°F 45-50 min
350°F 25-30 min, turning once 1/2 way through
350°F 40-45 min
450°F 70-90 min
325°F 3 hrs
225°F 4-5 hrs
400°F 30 min, for Rare, longer if desired
450°F 12 min, turn once 1/2 way through
350°F 25-30 min
400°F 20 min
450°F 8-10 min
450°F 2-3 min/side
400°F 25-30 min
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