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TABLE 3: RECOMMENDATIONS
food item
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4 "thick
Chicken - Bone In
Chicken Boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Hamburger 1" thick
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2
minutes of preheating.
Rack
Temp
position
6
(550°F)
5 or 6
(550°F)
5 or 6
(550°F)
5
(550°F)
4
(400°F)
5
(400°F)
5
(550°F)
4
(550°F)
4
(550°F)
4
(550°F)
4
(550°F)
Cook time in min-
utes
1st side
2nd side
5:00
4:00
6:00
5:00
7:00
6:00
12:00
10:00
20:00
10:00
8:00
6:00
as directed--
as directed
5:00
5:00
6:00
5:00
7:00
6:00
OVEN CONTROLS
Internal
Doneness
Temperature
135°F (57°C)
Rare**
145ºF (63ºC)
Medium-well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
170°F (77ºC)
Well
135°F (57°C)
Rare**
145ºF (63ºC)
Medium
170°F (77ºC)
Well
29
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