FLAVORWAVE OVEN 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 Te m p e r a t u re Food Food Internal Temperatures
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
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
CHICKEN
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
TURKEY
1 - 1 1/2 pounds 1 inch 400°F 25-30 min. 50-60 min. 179°F, 79°C
CORNISH HENS
5-6 pounds 1 inch 400°F 60 min. 120 min. 180°F, 82°C,
Turn over halfway
DUCKLING
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
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
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.
SHELLFISH
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.
Baked Apples either 400°F 20 min. Remove core
Baked Pears either 400°F 25 min. Cut in half, Remove core
FRUITS
Internal Temperature of Food: Internal Temp. Internal Temp.
Ham:
Fresh (raw) 160°F/71°C
Precooked (to reheat) 140°F/60°C
Egg Dishes: 160°F/71°C
Poultry:
Chicken, whole 180°F/82°C
Turkey, whole 180°F/82°C
Poultry, breast 170°F/77°C
Poultry thighs, wings 180°F/82°C
Duck & Goose 180°F/82°C
Stuffing (cooked alone or in bird) 165°F/73°C
Ground Meat & Meat Mixtures:
Beef, Pork, Veal, Lamb 165°F/73°C
Turkey, Chicken 165°F/73°C
Fresh Pork:
Medium 160°F/71°C
Well Done 170°F/77°C
Fresh Beef, Veal, Lamb:
Medium 160°F/71°C
Well Done 170°F/77°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
Rack Oven Fresh Frozen Special Instructions andFISH Te m p e r a t u re Food Food Internal Temperatures
|