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nuwavenow.com | 25
BASIC FUNCTIONS
Meats Temp Rare
Med.
Rare
Med.
Med.
Well
Well
Chicken, breast
Turkey, breast
Duck, breast
360°F 165°F
Chicken, whole
Turkey, whole
Duck, whole
360°F 165°F
Chicken, thigh
Turkey, thigh
Duck, thigh
360°F 165°F
Steak, 1-inch thick*
450°F 120°F 130°F 135°F 145°F 165°F
Burgers, ½ lb.*
450°F 120°F 130°F 135°F 145°F 165°F
Roast Beef (bone-in)*
Roast Beef (boneless)*
350°F 120°F 130°F 135°F 145°F 165°F
Lamb (bone-in)*
Lamb (boneless) *
350°F 125°F 135°F 145°F 150°F 160°F
Pork (bone-in)*
Pork (boneless)*
350°F 145°F 150°F 165°F
Salmon, Tuna, Halibut,
Swordsh*
450°F 145°F 150°F 160°F
Fish Steaks, 1-inch thick*
450°F 145°F 150°F 160°F
Sausage
450°F 160°F
Cooking times may vary. Consuming raw or undercooked meat, poultry, or seafood
may increase your risk of food borne illness.
*To reduce the risk, cook your food to USDA-safe temperatures.
Notes
Avoid touching any bone when inserting the Probe. When air frying, make sure to insert
the Probe directly into the center (from the side) of any meat you plan to ip. Avoid
inserting the Probe at an angle.
Probe Temperature Guide
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