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When cooking the following items, set the temperature to 400˚F.
Fajita Beef or Chicken,
1/2" thick slices
Hamburger (Frozen), 3/4" thick
4 oz each
Hamburger (Frozen), 1" thick
8 oz each
Potato Wedges (Yukon Gold),
1/2- 3/4" thick
Reuben Sandwiches
Sandwiches
(Cheese, Ham, Turkey, Roast Beef)
When cooking the following items, set the temperature to 425˚F.
Rib eye Steak (Frozen),
1 1/4" thick, 12 oz each
T-bone Steak (Frozen),
3/4" thick, 16 oz each
NY/KC Strip (Frozen),
3/4" thick, 8 oz each
Rib eye (Frozen),
3/4" thick, 10 oz each
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚F. Pork should be cooked
to an internal temperature of 160˚F and poultry products should be cooked to
an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has
been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165˚F.
*Internal Food Temperatures
Cooking Chart
Med/Rare
(145˚F)*
1 1/2-2 min.
N/R
N/R
N/R
N/R
N/R
20-22 min.
7-9 min.
6-8 min.
8-9 min.
11
Med/Med Well
(160˚F)* OR
Tender Crisp
2-2 1/2 min.
8-10 min.
14-16 min.
18-20 min.
N/R
N/R
22-24 min.
10-12 min.
8-9 min.
9-10 min.
N/R - Not Recommended
Well
(170˚F)*
OR Tender
2 1/2-3 min.
10-12 min.
17-19 min.
20-22 min.
4-5 min.
3-5 min.
24-26 min.
12-14 min.
9-11 min.
10-11 min.
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