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Enviro Bistro 4500 C-10124 User Manual

Page 22

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22

Meat

Type of Food

Weight or Thickness Cooking Temperature

Cooking Time

Beef

Burgers

1 inch

400-450°F

Rare: 4-7 minutes

Medium: 7-10 minutes

Well Done:10-12 minutes

Roasts;

Blade, Sirloin tip

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350°F

Rare: 18-20 minutes/lb

Medium: 20-25 minutes/lb

Well Done:25-30 minutes/lb

Steaks;

Porterhouse, Rib, Ribeye,

Sirloin, T-bone

1 inch

550-600°F (to sear)

400-450°F (to finish)

Rare: 4-7 minutes

Medium: 7-10 minutes

Well Done:10-12 minutes

Filet Mignon

2 inches

550-600°F (to sear)

400-450°F (to finish)

Rare: 15-17 minutes

Medium: 17-19 minutes

Well Done:19-22 minutes

Poultry

Chicken; Parts

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325-350°F

30-45 minutes

Chicken; Whole

3-4 lbs

325-350°F

20 min/lb

Chicken; Breast, Boneless

1-2 lbs

325-350°F

12-15 minutes

Cornish Hen

1-11⁄2 lbs

325-350°F

45-60 minutes

Turkey

13-25 lbs

325-350°F

20 min/lb

Pork

Chops

1 inch

400-450°F

25-30 minutes

Ham; Steaks

1 inch

400-450°F

12-15 minutes

Ham; Whole (Bone in)

12-14 lbs

325-350°F

Medium: 20-25 minutes/lb

Well Done:25-30 minutes/lb

Ham; Whole, Boneless

4-5 lbs

325-350°F

50-60 minutes

Ribs; Back, Side

5-6 lbs

325-350°F

Medium: 25-27 minutes/lb

Well Done:27-30 minutes/lb

Roasts; Butt, Loin

Shoulder

3-5 lbs

325-350°F

1-11⁄2 hours

Tender Loin

----

375-400°F

Medium: 30-35 minutes/lb

Well Done:35-40 minutes/lb

Sausages

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12-20 minutes

Fish, Seafood

Fish; Fillets

1-11⁄2 inch

400-450°F

10-15 minutes

Fish; Steaks

1-2 lbs

325-350°F

20-30 minutes

Fish; Whole

2-4 lbs

325-350°F

30-50 minutes

Lobster

1⁄2-1 lb

400-450°F

15 minutes

Shrimp

Large

325-350°F

5-6 minutes