NuWave Bravo XL - Probe Temperature Chart; Internal Temperature Guidelines

nuwavenow.com
11
ENGLISH
nuwavenow.com
11
PROBE TEMPERATURE CHART
Meats
Cooking
Temp.
°F/ °C
Rare
°F/ °C
Med
Rare
°F/ °C
Med
°F/ °C
Med Well
°F/ °C
Well
°F/ °C
Chicken, breast
Turkey, breast
Duck, breast
360/182 165/74*
Chicken, whole
Turkey, whole
Duck, whole
360/182 165/74*
Chicken, thigh
Turkey, thigh
Duck, thigh
360/182 165/74*
Steak 1" thick (25mm) 450/232 125/51 135/57 145/ 62* 150/65* 160/ 71*
Burgers ½ lb (227g) 450/232 125/51 135/57 145/ 62* 155/68* 160/ 71*
Roast Beef (bone-in)
Roast Beef (boneless)
350/177 125/51 135/57 145/ 62* 150/65* 160/ 71*
Roast Lamb
(bone-in)Lamb (boneless)
350/177 125/51 135/57 145/ 62* 150/65* 160/ 71*
Pork (bone-in)
Pork (boneless)
350/177 145/ 62* 150/65* 160/ 71*
Salmon, Tuna, Halibut,
Swordfish
450/232 145/ 62* 150/65* 160/ 71*
Fish Steaks 1" thick
(25mm)
450/232 145/ 62* 150/65* 160/ 71*
Sausage 450/232 160/ 71*
Note: Times may vary depending on cooking preference. Consuming raw or
undercooked meats, poultry, or seafood may increase your risk of food borne illness.
*To reduce the risk, cook your food to USDA-safe temperatures.
Helpful Hints
1. To add more time during current cooking cycle, turn START/
PAUSE clockwise. Monitor your food to ensure it doesn't
overcook.
2. Some moisture may appear on the Bravo’s door during certain
cooking cycles.
3. When air-frying, food can be lightly coated with oil beforehand
to boost crispiness and browning.