Enviro Bistro 4500 C-10124 - Page 22

22
Meat
Type of Food Weight or Thickness Cooking Temperature Cooking Time
Beef
Burgers 1 inch 400-450°F Rare: 4-7 minutes
Medium: 7-10 minutes
Well Done:10-12 minutes
Roasts;
Blade, Sirloin tip
---- 350°F Rare: 18-20 minutes/lb
Medium: 20-25 minutes/lb
Well Done:25-30 minutes/lb
Steaks;
Porterhouse, Rib, Ribeye,
Sirloin, T-bone
1 inch 550-600°F (to sear)
400-450°F (to nish)
Rare: 4-7 minutes
Medium: 7-10 minutes
Well Done:10-12 minutes
Filet Mignon 2 inches 550-600°F (to sear)
400-450°F (to nish)
Rare: 15-17 minutes
Medium: 17-19 minutes
Well Done:19-22 minutes
Poultry
Chicken; Parts ---- 325-350°F 30-45 minutes
Chicken; Whole 3-4 lbs 325-350°F 20 min/lb
Chicken; Breast, Boneless 1-2 lbs 325-350°F 12-15 minutes
Cornish Hen 1-1 lbs 325-350°F 45-60 minutes
Turkey 13-25 lbs 325-350°F 20 min/lb
Pork
Chops 1 inch 400-450°F 25-30 minutes
Ham; Steaks 1 inch 400-450°F 12-15 minutes
Ham; Whole (Bone in) 12-14 lbs 325-350°F Medium: 20-25 minutes/lb
Well Done:25-30 minutes/lb
Ham; Whole, Boneless 4-5 lbs 325-350°F 50-60 minutes
Ribs; Back, Side 5-6 lbs 325-350°F Medium: 25-27 minutes/lb
Well Done:27-30 minutes/lb
Roasts; Butt, Loin
Shoulder
3-5 lbs 325-350°F 1-1 hours
Tender Loin ---- 375-400°F Medium: 30-35 minutes/lb
Well Done:35-40 minutes/lb
Sausages ---- ---- 12-20 minutes
Fish, Seafood
Fish; Fillets 1-1 inch 400-450°F 10-15 minutes
Fish; Steaks 1-2 lbs 325-350°F 20-30 minutes
Fish; Whole 2-4 lbs 325-350°F 30-50 minutes
Lobster -1 lb 400-450°F 15 minutes
Shrimp Large 325-350°F 5-6 minutes