Toastmaster TLWTOB6CAN - Manual (Page 17)

F OOD T YPE OF C UT A MOUNT / W EIGHT T EMPERATURE ˚F ON T OTAL COOKING
MEAT THERMOMETER TIME FOR FRESH
AT END OF COOKING MEATS , POULTRY
TIME
Beef Ribeye Steak 2 145˚F (R) 8 to 12 min.
1 inch thick 160˚F (M) 12 to 16 min.
170˚F (W) 16 to 20 min.
Top Sirloin 2 145˚F (R) 12 to 16 min.
Steak 1-1/4 inch thick 160˚F (M) 16 to 20 min.
170˚F (W) 20 to 24 min.
NY/KC 3 145˚F (R) 8 to 12 min.
Strip Steak 3/4 inch thick 160˚F (M) 10 to 14 min.
170˚F (W) 12 to 16 min.
T Bone 3 145˚F (R) 8 to 12 min.
3/4 inch thick 160˚F (M) 12 to 16 min.
170˚F (W) 16 to 20 min.
Hamburger 6 160˚F (M) 16 to 20 min.
Patties 3/4 inch thick 170˚F (W) 18 to 22 min.
Pork American 6 160˚F (M) 12 to 16 min.
Pork Chops 1/2 inch thick 170˚F (W) 14 to 18 min.
Pork Steaks 2 170˚F 22 to 26 min.
3/4 inch thick
Boneless Ham 4 160˚F 8 to 12 min.
Steaks 4-oz. each
Sausage 8 160˚F 12 to 16 min.
Patties, fresh 3/4 inch thick
Poultry Turkey 6 165˚F 10 to 14 min.
Burgers 4-oz. each
Turkey Brats 6 165˚F 10 to 14 min.
Seafood Steak 2 Steaks
1 to 1 1/2” thick Flaky 10 to 15 min.
Fillet 2 Fillets
1/2 to 3/4” thick Flaky 6 to 14 min.
Shrimp Jumbo Flaky 3 to 10 min.
Misc. Frankfurters 1 lb. 165 ˚F 10 to 20 min.
Fresh Bratwurst 1 lb. 160 ˚F 10 to 14 min.
F OOD T YPE OF C UT A MOUNT / W EIGHT T EMPERATURE ˚F ON T OTAL COOKING
MEAT THERMOMETER TIME FOR FRESH
AT END OF COOKING MEATS , POULTRY
TIME
Beef Tenderloin 2 lbs. 145˚F (R) 3/4 to 1 hrs.
160˚F (M) 1 to 1-1/4 hrs.
Pork Tenderloin 2 lbs. 160˚F (M) 3/4 to 1 hrs.
170˚F (W) 1 to 1-1/4 hrs.
Poultry Chicken Breast 3 breasts 170˚F 3/4 to 1-1/2 hrs.
Bone in - Skin on 12 - 16 oz. each
Whole Chicken 2-1/2 to 3 lbs. 180˚F 1 to 1-1/2 hrs.
Turkey Breast 2 lbs. 170˚F 1 to 1-1/4 hrs.
Tenderloin
Seafood Steak 2 Steaks
1 to 1 1/2” thick Flaky 10 - 15 min.
Fillet 2 Fillets
1/2 to 3/4” thick Flaky 8 - 14 min.
17. 16.
Lightwave Oven Use and Care Guide
R= Rare M= Medium W= Well Done
Time and Temperature Charts
Broil (Broil Function)
When broiling, place the food on the Broil insert inside the
Bake/Broil Pan. Place on Wire Rack in Shelf Position # 2 or # 3. The
top of the Food should be 2 to 3 inches from top element. Turn food
halfway through cooking time.
R= Rare M= Medium W= Well Done
Time and Temperature Charts (cont.)
NOTE: The United States Department of Agriculture recommends that
meat and poultry be cooked to the following internal temperature to be
sure any harmful bacteria has been killed. Ground turkey and chicken
should be cooked to an internal temperature of 165˚F and ground beef,
veal, lamb and pork be cooked to an internal temperature of 160˚F.
Chicken and turkey should be cooked to an internal temperature of 170˚F
for white meat and 180˚F for dark meat. Goose and duck should be
cooked to an internal temperature of 180˚F. Fresh Beef, veal and lamb,
etc. should be cooked to an internal temperature of at least 145˚F. Fresh
pork should be cooked to an internal temperature of at least 160˚F. When
re-heating meat and poultry, they should also be cooked to an internal
temperature of 165˚F.
Roasting (Poultry Function)
When roasting, place the food on the appropriate Broil Insert inside
the Bake/Broil Pan. Place on Wire Rack in Shelf Position #4.
Roasting