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Using Non-Pressure Cooking Smart Programs
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking Time*
Maximum
Cooking Time*
Fish and Seafood
Fish
2–3 cm /
½”–1½”
Soft and
buttery
110°F / 43°C
10 minutes
30 minutes
Translucent /
starts to flake
115°F / 46°C
20 minutes
45 minutes
Medium-rare
125°F / 52°C
20 minutes
45 minutes
Medium, dry
130°F / 54°C
20 minutes
45 minutes
Well-done,
crumbly
135°F / 57°C
20 minutes
45 minutes
Shrimp
–
Traditionally
firm
140°F / 60°C
30 minutes
45 minutes
Lobster Tail
–
Soft and
buttery
140°F / 60°C
1 hour
1 hour
Scallops
–
Soft and
buttery
140°F / 60°C
30 minutes
30 minutes
Eggs
Eggs
Large / Extra
Large
Runny
140°F / 60°C
–
45 minutes
Soft boiled
145°F / 62°C
–
45 minutes
Medium boiled
150°F / 65°C
–
1 hour
Hard boiled
165°F / 73.9°C
–
1 hour
Fruits & Vegetables
Fruits
–
–
183°F / 83.9°C
15 minutes
2 hours
Vegetables
–
–
183°F / 83.9°C
45 minutes
2.5 hours
Cooking times and temperatures are recommendations only. Always follow a
trusted recipe.
CAUTION
Use a meat thermometer to ensure meat reaches a safe minimum internal
temperature. Refer to the USDA’s
Safe Minimum Internal Temperature
more information.