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Burst Cooking Chart
Food
When cooking the following items, set the temperature to 400˚F.
Hamburgers, 3/4" thick,
4 oz each
Hamburgers, 1" thick,
8 oz each
Sausage Links
When cooking the following items, set the temperature to 425˚F.
Filet Mignon, 2" thick
8 oz each
NY/KC Strip, 3/4" thick
8 oz each
NY/KC Strip, 1 1/4" thick
12 oz each
Rib eye Steak, 3/4" thick
8 oz each
Rib eye Steak, 1 1/4" thick
12 oz each
T-bone Steak, 1" thick
12 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
(Cont.)
Med/Rare
Med Well
(145˚F)*
N/R
N/R
N/R
17-18 min.
4-6 min.
12-13 min.
4-6 min.
12-13 min.
6-8 min.
N/R - Not Recommended
9
(160˚F)*
(170˚F)*
6-7 min.
8-9 min.
9-10 min.
11-12 min.
N/R
6-7 min.
2-21 min.
23-24 min.
6-8 min.
8-10 min.
13-14 min.
14-15 min.
6-8 min.
8-10 min.
13-14 min.
14-15 min.
8-10 min.
10-12 min.
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