OVEN CONTROLS
TABLE 3: RECOMMENDATIONS
Food item
Rack
position
Temp
Cook time in min-
utes
Internal
Temperature
Doneness
1st side
2nd side
Steak 1” thick
6
(550°F)
5:00
4:00
135°F (57°C)
Rare**
Steak 1” thick
5 or 6
(550°F)
6:00
5:00
145ºF (63ºC)
Medium-well
Steak 1” thick
5 or 6
(550°F)
7:00
6:00
170°F (77ºC)
Well
Pork Chops 3/4 “thick
5
(550°F)
12:00
10:00
170°F (77ºC)
Well
Chicken - Bone In
4
(400°F)
20:00
10:00
170°F (77ºC)
Well
Chicken Boneless
5
(400°F)
8:00
6:00
170°F (77ºC)
Well
Fish
5
(550°F)
as directed--
170°F (77ºC)
Well
Shrimp
4
(550°F)
as directed
170°F (77ºC)
Well
Hamburger 1” thick
4
(550°F)
5:00
5:00
135°F (57°C)
Rare**
Hamburger 1” thick
4
(550°F)
6:00
5:00
145ºF (63ºC)
Medium
Hamburger 1” thick
4
(550°F)
7:00
6:00
170°F (77ºC)
Well
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2
minutes of preheating.
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