TYPE OF FOOD
WEIGHT OR THICKNESS
COOKING TEMPERATURE
COOKING TIME
BEEF
Burgers
Roasts:
Blade, Sirloin tip
Steaks:
Porterhouse, Rib,
Ribeye, Sirloin,
T-bone
Filet Mignon
POULTRY
Chicken, Parts
Chicken, Whole
Chicken breast,
Boneless
Cornish Hens
Turkey
PORK
Chops
Ham
Steak
Whole Ham
Ribs
Back, side
Roasts:
Butt, Loin Shoulder
Tender loin
Sausages
FISH, SEAFOOD
Fillets
Steaks
Whole fish
Lobster
shrimp
1 inch
1 inch
2 inches
3-4 lbs.
1-2 lbs.
1-1 1/2 lbs.
13-25 lbs.
1 inch
1 inch
12-14 lbs.
Bones in
4-5 lbs.
Boneless
5-6 lbs.
3-5 lbs.
1-1 1/2 inch
1-2 lbs.
2-4 lbs.
1-1/2 lbs.
Large.
400-450 ° F
350° F
550-600° F (to sear)
400-450° F (to finish)
550-600° F (to sear)
400-450° F (to finish)
325-350° F
325-350° F
325-350° F
325-350° F
325-350° F
400-450° F
400-450° F
325-350° F
325-350° F
325-350° F
325-350° F
375-400° F
400-450° F
325-350° F
325-350° F
400-450° F
325-350° F
Rare: 4-7 min.
Medium: 7-10 min.
Well done: 10-12 min
Rare: 18-20 min./lb
Medium: 20-25 min./lb
Well done: 25-30min./lb
Rare: 4-7 min.
Medium: 7-10 min.
Well done: 10-12 min
Rare: 15-17 min
Medium: 17-19 min
Well done: 19-22 min
30-45 min
20 min./lbs.
12-15 min.
45-60 min.
20 min./lbs.
25-30 min
12-15 min
Medium: 20-25 min./lb.
Well done: 25-30 min./lb.
50-60 min
Medium: 25-27 min./lbs.
Well done: 27-30 min./lbs.
1-1 1/2 hrs.
Medium: 30-35 min./lbs
Well done: 35-40 min./lbs.
12-20 min.
10-15 min.
20-30 min.
30-50 min.
15 min.
5-6 min.
19
