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TIME & TEMPERATURE CHART 17
FOOD WEIGHT/QTY. INTERNAL TEMP. EST. TIME
CHICKEN
Whole Chicken or Duck 4 1/2 lbs. 180 ° 15 min./lb.
Cornish Hens (side by side) 2-4 total weight 180 ° 10 min./lb.
Pause-to-Sear (breast stopped in front of Heating Element) @4 min.- browner breast if necessary
2 Chickens/Ducks (side by side) 4 lbs. each = 8 lb 180 ° 10 min./lb.
Turkey Up to 15 lbs. 180 ° 12-15 min./lb.
Chicken Pieces About 3 lbs. 180 ° 45 min. total
Turkey Burgers 1 1/4 lbs. 165° 30-35 min. total
Chicken Kabobs 8 Kabobs 180 ° well 30-35 min. total
PORK
Baby Back Ribs (Parboiled 15 min) 1-3 racks 160°med, 170° well 35 min. total
Rolled Pork Loin 5-1/2 lbs. 160° med, 170° well 20-30 min./lb.
Pork Tenderloin 1-3/4 to 2 lbs. 160°med, 170° well 30-35 min./lb.
Pork Chops 4-6 chops 160°med, 170° well 30-40 min. total
Boneless Pork Chops 6 chops 160°med, 170° well 25-30 min. total
Boneless Ham (cooked) 3 lbs. 160°med 13 min./lb.
Italian Sausages
uncooked up to 16 30-35 min./lb.
cooked up to 16 20-25 min./lb.
Hot Dogs up to 16 10-15 min./lb.
BEEF
Standing Rib Roast up to 6-1/2 lbs. 145°medium 18 min./lb.
Roast up to 6-1/2 lbs 140°rare 16 min./lb.
160° medium 18 min./lb.
170° well 20 min./lb.
Steaks 1 1/4” thick medium 20 min. total
Hamburgers (9) 1/4 lb. each medium-well 20-30 min. total
Beef Kabobs 8 Kabobs medium 20-25 min. total
LAMB
Leg of Lamb to 6-1/5 lbs. 160°medium 22 min./lb.
SEAFOOD
Salmon Steaks (Basket) 4-6 steaks 1 1/4” thick 20-25 min. total
Fish Fillets (Basket) 3/4” thick 25 min. total
Fish Fillets (Basket) thin 18 min. total
Shrimp Kabobs 6 Kabobs. 20-25 min. total
Halibut Fillets (Basket) 3/4 inch (breaded with dill) 30 min. total
Temperatures based on USDA Food Safety and Inspection Service Guidelines.
Estimated Time and Temperature Chart for Standard Models
The times and temperatures given in this booklet are only a guide for your reference and
are based on foods at room temperature (not cold foods). Use weight listed on chicken label
(weight includes giblets) for determining time. Times can vary due to differences in meat
shape, size, and the amount of fat and bone. Also times can vary depending on the elec-
tricity in your home – and it can even vary when plugged into different electrical outlets.
The most accurate method of determining if your food is done is a Meat & Poultry
Thermometer inserted into the center of the thickest portion of the meat. Note: If poultry
exceeds 180º (internal temperature) your poultry will become drier and less juicy.
Remember: Use Position B only for small foods.
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