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TABLE OF RECOMMENDED FOODS, TEMPERATURES & TIMES
Food Thickness
Temperatures
(ºF)
Cooking
Time
Standing
Time
Beef, Veal,
Lamb & Game
1-2 cm
120º or higher
1 Hour Up To 6 Hours
Fillets, Chops,
Ribeye, T-Bone,
Sirloin,
Porterhouse
2-5 cm
120º
2 Hours
Up To 8
Hours
Flank, Thigh,
Shoulder Shank
4-6 cm
120º
8 Hours
Up To 10
Hours
Pork
Pork Chop 3-6 cm
150º or higher
4 Hours Up To 12 Hours
Spareribs 2-3 cm
147º
10 Hours Up To 12 Hours
Cutlets 2-4 cm
133º
4 Hours Up To 6 Hours
Pork Loin 5-7 cm
133º
10 Hours Up To 12 Hours
cooking chart
poultry
Chicken Breast With Bone 3-5 cm 180º 2 Hours Up To 3 Hours
Boneless Chicken Breast 3-5 cm 165º 1 Hour Up To 2 Hours
Chicken Thigh With Bone 3-5 cm 180º 1.5 Hours Up To 3 Hours
Boneless Chicken Thigh 3-5 cm 165º 1 Hour Up To 2 Hours
Chicken Drumstick 5-7 cm 180º 2 Hours Up To 3 Hours
Duck Breast 3-5 cm 147º 2 Hours Up To 2 Hours
Fish
Lean & Oily Fish (salmon is an
3-5 cm 117º 1 Hour Up To 1 Hour
Shellfish
Shrimp 2-4 cm 140º 1 Hour Up To 1 Hour
Lobster Tail 4-6 cm 140º 1 Hour Up To 1 Hour
Scallops 2-4 cm 140º 1 Hour Up To 1 Hour
Vegetables
Root Vegetables 1-5 cm 181º 1 Hour Up To 2 Hours
Crisp Vegetables 1-5 cm 181º 1 Hour Up To 2 Hours
cooking chart
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