Cooking Charts

 

Marinating Times

ProteinMinMax
Fish15 mins30 mins
Shrimp15 mins30 mins
Tofu20 mins12 hours
Chicken30 mins6 hours
Lamb4 hours12 hours
Beef4 hours12 hours
Pork4 hours12 hours

Meat

Temperature

USDA

ProductMinimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats160 °F (71.1 °C)
Ground Poultry165 °F
Ham, fresh or smoked (uncooked)145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)165 °F (73.9 °C)
Eggs160 °F (71.1 °C)
Fish & Shellfish145 °F (62.8 °C)
Leftovers165 °F (73.9 °C)
Casseroles165 °F (73.9 °C)
DonenessRemove from heatTarget Temperature
Rare125-130°F130-135°F
Medium-Rare130-135°F135-145°F
Medium135-140°F145°F-150°F
Medium-Well140-150°F150-160°F
Well Done150°F and above160°F and above

Rice

MethodWater:Rice RatioTime
Pressure1:1High pressure 3 mins, natural release 10 mins.
Steam Crisp2:1

Potatoes

Large Russet used to make “baked” potato. Internal temp of 205 degrees.

YouTube video tutorial

Weight

Steam Crisp

Air Fryer

Pressure Cooker

High, Delayed release (10 min)

ounces

Temp

Time

Liquid

Temp

Time

Time

Liquid

6-8

400

35

1 cup

400

30

12

1 cup

8-12

400

45

1 cup

400

45

16

1 cup

12-16

400

60

1 cup

400

60

20

1 cup


Pressure Cook Pasta

Time (min)ReleaseNotes
Frozen Tortellini, Ravioli2Quick1 cup water