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Using Non-Pressure Cooking Smart Programs
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking Time*
Maximum
Cooking Time*
Fish and Seafood
Fish
2–3 cm /
½”–1½”
Soft and
buttery
110°F / 43°C 10 minutes 30 minutes
Translucent /
starts to ake
115°F / 46°C 20 minutes 45 minutes
Medium-rare 125°F / 52°C 20 minutes 45 minutes
Medium, dry 130°F / 54°C 20 minutes 45 minutes
Well-done,
crumbly
135°F / 57°C 20 minutes 45 minutes
Shrimp –
Traditionally
rm
140°F / 60°C 30 minutes 45 minutes
Lobster Tail –
Soft and
buttery
140°F / 60°C 1 hour 1 hour
Scallops –
Soft and
buttery
140°F / 60°C 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 140°F / 60°C – 45 minutes
Soft boiled 145°F / 62°C – 45 minutes
Medium boiled 150°F / 65°C – 1 hour
Hard boiled 165°F / 73.9°C – 1 hour
Fruits & Vegetables
Fruits – – 183°F / 83.9°C 15 minutes 2 hours
Vegetables – – 183°F / 83.9°C 45 minutes 2.5 hours
Cooking times and temperatures are recommendations only. Always follow a
trusted recipe.
CAUTION
Use a meat thermometer to ensure meat reaches a safe minimum internal
temperature. Refer to the USDA’s Safe Minimum Internal Temperature Chart for
more information.
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