User`s manual

30006824
24
Cooking Time Chart


Burgers
Roasts
Blade,
Sirloin Tip
Steaks
Porterhouse,
Rib, Ribeye,
Sirloin, T-Bone
Filet Mignon

Chicken, Parts
Chicken, Whole
Chicken Breasts,
Boneless
Cornish Hens
Duck
Turkey

Fish
Fillets
Steaks
Whole Fish
Seafood
Lobster
Shrimp


1 inch
(2.5 cm)
--
1 inch
(2.5 cm)
2 inches
(5 cm)
3 - 4 lbs
(1.4 - 1.8 kg)
1 - 2 lbs
(453 - 907 g)
1 - 1Z\x lbs
(453 - 608 g)
4 - 5 lbs
(1.8 - 2.3 kg)
13 - 25 lbs
(6 - 11 kg)
1 - 1Z\x inches
(2.5 - 3.8 cm)
1 - 2 lbs
(453 907 g)
2 - 4 lbs
(907 g - 1.9 kg)
1Z\x - 2 lbs
(680 - 907 g)
Large

Rare: 4 - 7 min.
Medium: 7 - 10 min.
Well Done: 10 - 12 min.
Rare: 18 - 20 min./lb
(40 - 44 min./kg)
Medium: 20 - 25 min./lb
(44 - 55 min./kg)
Well Done: 25 - 30 min./lb
(55 - 66 min./kg)
Rare: 4 - 7 min.
Medium: 7 - 10 min.
Well Done: 10 -12 min.
Rare: 15 - 17 min.
Medium: 17 - 19 min.
Well Done: 19 - 22 min.
30 - 45 min.
20 min./lb (44 min./kg)
12 -15 min.
45 - 60 min.
18 - 20 min./lb
(40 - 44 min./kg)
20 min./lb (44 min./kg)
10 - 15 min.
20 - 30 min.
30 - 50 min.
15 min.
5 - 6 min.


400 - 450°F
(204 - 232 °C )
350°F
(180 °C)
Maximum (To sear)
400 - 450°F (To nish)
(204 - 232°C)
Maximum (To sear)
400 - 450°F (To nish)
(204 - 232°C)
325 - 350°F
(160 - 175°C)
400 - 450°F
(204 - 232 ° C)
325 - 350°F
(160 - 175 ° C)
325 - 350°F
(160 - 175 ° C)
400 - 450°F
(204 - 232 ° C)
325 - 350°F
(160 - 175 ° C)