Cooking Charts


Meat Temperatures


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)


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


Large Russet for “baked” potato

Baked Russet

Large Russet for “baked” potato

Steam Crisp

6-8 oz400 
8-12 oz400 
12-16 oz400 

Air Fry

Internal temp above 205

WeightAir Fry TempTime
2-4 oz40020
4-6 oz40025
6-8 oz40030
8-12 oz40045
12-16 oz40060

Pressure Cook


WeightPressure Cook Time (quick release)Liquid Amount
2-4 oz101 cup
4-6 oz151 cup
6-8 oz201 cup
8-12 oz301 cup
12-16 oz451 cup