Marinating Times
| Protein | Min | Max |
|---|---|---|
| Fish | 15 mins | 30 mins |
| Shrimp | 15 mins | 30 mins |
| Tofu | 20 mins | 12 hours |
| Chicken | 30 mins | 6 hours |
| Lamb | 4 hours | 12 hours |
| Beef | 4 hours | 12 hours |
| Pork | 4 hours | 12 hours |
Table of Contents
Meat
Temperature
| Product | Minimum Internal Temperature & Rest Time |
|---|---|
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °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) |
| Eggs | 160 °F (71.1 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
| Leftovers | 165 °F (73.9 °C) |
| Casseroles | 165 °F (73.9 °C) |
| Doneness | Remove from heat | Target Temperature |
|---|---|---|
| Rare | 125-130°F | 130-135°F |
| Medium-Rare | 130-135°F | 135-145°F |
| Medium | 135-140°F | 145°F-150°F |
| Medium-Well | 140-150°F | 150-160°F |
| Well Done | 150°F and above | 160°F and above |
Produce
Onions
Rice
| Type | Method | Water:Rice Ratio | Time |
|---|---|---|---|
| White Rice | Pressure | 1:1 | High pressure 3 mins, delayed release (10 mins) |
| White Rice | Steam Crisp | 2:1 | |
| Long Grain Brown Rice | Pressure | 1.5:1 | High pressure 15 mins, delayed release (10 mins) |
| Basmati Rice | Pressure | 1:1 | High pressure 6 mins, delayed release (10 mins) |
Potatoes
Large Russet used to make “baked” potato. Internal temp of 205 degrees.
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) | Release | Notes | |
|---|---|---|---|
| Frozen Tortellini, Ravioli | 2 | Quick | 1 cup water |