Air-Broil Meat-Poultry « Back

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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