NuWave Brio 38020 - Probe Guide; Meat Temperature and Time Recommendations

ENGLISH
Meats Temp. Rare
Med
Rare
Med
Med
Well
Well Time Min.
Chicken, breast
Turkey, breast
Duck, breast
360F 165F*
6 - 8 per lb.
7 - 9 per lb.
5 - 7 per lb.
Chicken, whole
Turkey, whole
Duck, whole
360F 165F*
8 - 10 per lb.
11 - 13 per lb.
10 - 13 per lb.
Chicken, thigh
Turkey, thigh
Duck, thigh
360F 165F*
14 - 16 per lb.
14 - 16 per lb.
9 - 11 per lb.
Steak, 1-inch thick 350F 125F 135F 145F* 150F* 160F* 3 - 8
Burgers, ½ lb. 350F 125F 135F 145F* 155F* 160F* 5 - 7
Roast Beef
(bone-in)
Roast Beef (boneless)
325F 125F 135F 145F* 150F* 160F*
15 - 20 per lb.
10 - 15 per lb.
Lamb (bone-in)
Lamb (boneless)
325F 125F 135F 145F* 150F* 160F*
15 - 20 per lb.
10 - 15 per lb.
Pork (bone-in)
Pork (boneless)
350F 145F* 150F* 160F*
15 - 20 per lb.
10 - 15 per lb.
Salmon, Tuna, Halibut,
Swordfish
145F* 150F* 160F* 2 - 3
Fish Steaks, 1-inch
thick
350F 145F* 150F* 160F* 5 - 7
Sausage 360F 160F* 4 - 5
Note: Times may vary. 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.
Probe Temperature Guide
PROBE GUIDE
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