COOKING CHART To ensure even browning turn food at half
cooking time. Internal temperature can be
determined by use of meat thermometer.
Rack Oven Fresh Frozen Special Instructions and
BEEF/LAMB Temperature Food Food Internal Temperatures
Patties 1/2 inch thick 4 inch 400˚F 10 min. 13-15 min. 160˚F, 71˚C
Patties 1 inch thick 4 inch 400˚F 15 min. 18-20 min. 160˚F, 71˚C
Hot Dogs 4 inch 400˚F 5 min. 7-8 min.
Steaks 1 inch thick 4 inch 400˚F 8 min/side 13 min/side Medium-Rare 145˚F, 63˚C
9 min/side 15 min/side Medium160˚F, 71˚C
Steaks 2 inches thick 4 inch 400˚F 10 min/side 14 min/side Medium-Rare 145˚F, 63˚C
12 min/side 15 min/side Medium160˚F, 71˚C
Roasts 3-5 pounds 1 inch 400˚F 18 min/lb. 28 min/lb. Medium-Rare 145˚F, 63˚C
20 min/lb. 30 min/lb. Medium160˚F, 71˚C
PORK
Bacon 4 inch 400˚F 10 min.
Breakfast Sausage Links 4 inch 400˚F 8 min. 10 min.
Patties 4 inch 400˚F 10 min. 13 min.
Italian, Bratwurst etc. 4 inch 400˚F 10 min. 15 min. 165˚F, 73˚C
Chops 4 inch 400˚F 10 min/inch 18 -20 min/inch 165˚F, 73˚C
Roasts 3-7 pounds 1 inch 400˚F 20-25 min/lb. 25 min/lb. 165˚F, 73˚C
Tenderloin 4 inch 400˚F 20 min. 35 - 40 min. 165˚F, 73˚C
Spare Ribs either 400˚F 15 min/side 30 min/side 165˚F, 73˚C
Country Style Ribs 4 inch 400˚F 10 min/inch 13-15 min/inch 165˚F, 73˚C
CHICKEN
Pieces-Breasts 4 inch 400˚F 18-20 min. 25 min. 165˚F, 73˚C
Legs, Thighs 4 inch 400˚F 18-20 min. 25 min. 180˚F, 82˚C
Whole Chickens 1 inch 400˚F 15 min/lb. 25 min/lb 185˚F, 82˚C
3-5 pounds
TURKEY
Whole, 8-10 pounds 1 inch 400˚F 12 min/lb. 15 min/lb. 180˚F, 82˚C
Start breast side down,
turn halfway
Breast, 5-7 pounds 1 inch 400˚F 12 min/lb. 15 min/lb. 170˚F, 77˚C,
Turn over halfway
Legs 1 inch 400˚F 45 min. 60 min. 180˚F, 82˚C
Turn over halfway
Wings 1 inch 400˚F 45 min. 60 min 180˚F, 82˚C
Turn over halfway
CORNISH HENS
1 - 1 1/2 pounds 1 inch 400˚F 25-30 min. 50-60 min. 179˚F, 79˚C
DUCKLING
5-6 pounds 1 inch 400˚F 60 min. 120 min. 180˚F, 82˚C,
Turn over halfway
Rack Oven Fresh Frozen Special Instructions and
FISH Temperature Food Food Internal Temperatures
Fillets, 1/2 inch thick 4 inch 400˚F 4 min. 7 min. 150˚F, 65˚C
Steaks and Fillets 4 inch 400˚F 10 min. 18-20 min. 150˚F, 65˚C
1 inch thick
Whole Fish 1 inch 400˚F 25 min. 45 min. 150˚F, 65˚C
3- 4 inches thick
SHELLFISH
Shrimp, Large 4 inch 400˚F 5 min. 7 min
Scallops, Sea 4 inch 400˚F 6 min. 8 min.
Scallops, Bay 4 inch 400˚F 5 min. 6-7min.
Lobster, Live Maine 4 inch 400˚F 13-16 min/lb. Bring large pot of water to a boil. Drop
in lobsters headfirst. Cook for 2 minutes.
Finish cooking in Flavorwave Oven™.
Lobster Tails 4 inch 400˚F 6 min. 8 min.
VEGETABLES
Corn on the cob either 400˚F 10 min.
Root Vegetables such as: 4 inch 400˚F 25 min. Cut into 2 inch cubes
Potatoes, Carrots, Spray with oil
Turnips, Rutabagas, etc.
Potatoes, whole 4 inch 400˚F 45 min. 8 ounces each
1/2 Lengthwise 4 inch 400˚F 30 min.
French Fries 4 inch 400˚F 20 min.
Sweet Potatoes 4 inch 400˚F 45 min. 8 ounces each
Roasted Onions 4 inch 400˚F 20 min. Cut off 1/2 inch
Roasted Garlic 4 inch 400˚F 25 min. of top, brush with oil
Roasted Asparagus 4 inch 400˚F 10 min. Place in shallow dish
Acorn Squash either 400˚F 30 min. Cut in half, remove seeds
Butter Nut Squash either 400˚F 35 min. and membrane
Eggplant, 1/2 inch slices 4 inch 400˚F 12-15 min. Brush with oil
Eggplant, whole 1 inch 400˚F 40 min.
FRUITS
Baked Apples either 400˚F 20 min. Remove core
Baked Pears either 400˚F 25 min. Cut in half, Remove core
Internal Temperature of Food: Internal Temp. Internal Temp.
Ground Meat & Meat Mixtures: Ham:
Beef, Pork, Veal, Lamb 165˚F/73˚C Fresh (raw) 160˚F/71˚C
Turkey, Chicken 165˚F/73˚C Precooked (to reheat) 140˚F/60˚C
Egg Dishes: 160˚F/71˚C
Fresh Pork:
Medium 160˚F/71˚C Poultry:
Well Done 170˚F/77˚C Chicken, whole 180˚F/82˚C
Turkey, whole 180˚F/82˚C
Fresh Beef, Veal, Lamb: Poultry, breast 170˚F/77˚C
Medium 160˚F/71˚C Poultry thighs, wings 180˚F/82˚C
Well Done 170˚F/77˚C Duck & Goose 180˚F/82˚C
Stuffing (cooked alone or in bird) 165˚F/73˚C
General Guidelines Only. These are not meant to be recipes. All cooking guidelines may vary.
Copyright (c) 2003 by Thane International, Inc. All rights reserved. Printed in China 3/03
