Toastmaster TOV211CAN - Manual (Page 22)

21.
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
Poultry Chicken Breasts 3 170˚F
bone-in, skin on 16-oz. each
Turkey 6 165˚F
Burgers 4-oz. each 30-40 min.
Turkey Brats 6 165˚F 30-35 min.
Pork American 6 160˚F (M) 40-45 min.
Pork Chops 1-inch thick 170˚F (W) 45-50 min.
Pork Steaks 4 170˚F 30-35 min.
3/4
-inch thick 35-40 min.
Boneless Ham 4 160˚F 30-35 min.
Steaks 8-oz. each
Sausage 8 160˚F 30-35 min.
Patties, fresh
3/4
-inch thick
Beef Ribeye Roast 4 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 30-35 min.
Sirloin Steak 2 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 35-40 min.
NY/KC 4 145˚F (R) 30-35 min.
Strip Steak 1-inch thick 160˚F (M) 35-40 min.
170˚F (W) 40-45 min.
T Bone 3 145˚F (R) 20-25 min.
1-inch thick 160˚F (M) 25-30 min.
170˚F (W) 30-35 min.
Hamburger 6 160˚F (M) 20-25 min.
Patties
3/4
-inch thick 170˚F (W) 25-30 min.
Misc. Frankfurters 1 lb. 165 ˚F 10-20 min.
Fresh Bratwurst 1 lb. 160 ˚F 25-30 min.
R= Rare M= Medium W= Well Done
Time and Temperature Charts
(Cont.)
BROIL
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish
with oil, margarine or melted butter. Broiling times indicated are for fresh
meat at refrigerator temperature.
TOV211CAN_IB_18-11-04 11/19/04 5:54 PM Page 21