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17
INTERNAL TEMPERATURE CHART
*This chart should be used to check the temperature of cooked meats. Always
review USDA Food Safety Standards.
COOKING GUIDE
Food Type
Internal
Temperature
Beef + Veal
Ground
Steaks, Roasts: medium
Steaks, Roasts: rare
160°F (70°C)
160°F (70°C)
145°F (63°C)
Chicken + Turkey
Breasts
Ground, Stuffed
Whole bird, legs, thighs, wings
165°F (75°C)
165°F (75°C)
165°F (75°C)
Fish + Shellfish Any type 145°F (63°C)
Lamb
Ground
Steaks, Roasts: medium
Steaks, Roast: rare
160°F (70°C)
160°F (70°C)
145°F (63°C)
Pork
Chops, Ground, Ribs, Roasts
Fully cooked Ham
160°F (70°C)
140°F (60°C)
TIPS
• Cooking times may vary based
on the quantity and thickness of
the ingredients.
• Try flipping ingredients mid-way
through the cooking process for
an even, crispy texture.
• Adding a minimal amount of oil
to fresh potatoes will give it a
crispier result.
• Avoid cooking extremely oily
ingredients in the air fryer.
• Anything that can be prepared
in a traditional oven can also be
cooked in the air fryer.
• Pre-made or store bought dough
requires a shorter cooking time
than homemade dough.
• When baking a cake, quiche or
other recipes using a filling, cook
in a tin or oven safe pan.
• When using the rotisserie, make
sure the contents are secure and
do not flop loosely.
• Do not rotisserie foods that are
too heavy! 5 lbs max.
• For the best rotisserie
experience, always truss meats,
chicken, and roasts with butcher’s
twine.
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