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| Meat | Weight | Temp. Setting | Cook Time | Internal Meat Temp. | | Beef, patties | 4 oz. ea. | 450° | 7 to 10 Min. | 120°F | | Beef, rib-eye steaks | 5 to 6 oz. ea. | 450° | 10 to 12 Min. | 120°F | | Beef, chuck-eye steaks | 7 to 8 oz. ea. | 450° | 11 to 13 Min. | 120°F | | Chicken/turkey patties | 4 oz. ea. | 450° | 12 to 16 Min. | 170°F | | Chicken breasts, boneless | 4 to 6 oz. ea. | 425° | 15 to 18 Min. | 170°F | | Chicken breasts, bone-in | 10 to 12 oz. ea. | 450° | 30 to 35 Min. | 170°F | | Chicken, wings | 2 to 3 lbs. | 450° | 8 to 11 Min. | 180°F | | Fish, fillets | 4 to 6 oz. ea. | 425° | 14 to 18 Min. | Flakes | | Fish steaks | 6 to 8 oz. ea. | 450° | 12 to 16 Min. | Flakes | | Lamb chops, shoulder | 6 to 8 oz. ea. | 450° | 17 to 22 Min. | 165°F | | Lamb chops, rib | 3 to 4½ oz. ea. | 450° | 15 to 20 Min. | 165°F | | Pork chops, loin, bone in* | 5 to 6 oz. ea. | 450° | 18 to 22 Min. | 155°F | | Pork chops, boneless* | 4 to 6 oz. ea. | 450° | 18 to 23 Min. | 155°F | | Pork chops, bone-in, thick* | 9 to 11 oz. ea. | 450° | 25 to 30 Min. | 155°F | *Unplug Roast-Air fan; turn off temperature control. Allow meat to stand, covered, 5 minutes to raise internal temperature to 165°
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