General Use - NuWave Brio 8Q Manual Del Propietário

GENERAL USE

Probe Temperature Guide
Meats
Chicken, breast
Turkey, breast
Duck, breast
Chicken, whole
Turkey, whole
Duck, whole
Chicken, thigh
Turkey, thigh
Duck, thigh
Steak, 1-inch thick
Burgers, ½ lb.
Roast Beef
(bone-in)
Roast Beef (boneless)
Lamb (bone-in)
Lamb (boneless)
Pork (bone-in)
Pork (boneless)
Salmon, Tuna, Halibut,
Swordfish
Fish Steaks, 1-inch
thick
Sausage
Note: Times may vary. Consuming raw or undercooked meats, poultry, or seafood may
increase your risk of food borne illness. *To reduce the risk, cook your food to USDA-
safe temperatures.
12
general use
Med
Temp. Rare
Rare
360F
360F
360F
350F 125F 135F
350F 125F 135F
325F 125F 135F
325F 125F 135F
350F
350F
360F
Med
Med Well
Well
165F*
165F*
165F*
145F* 150F* 160F*
145F* 155F* 160F*
145F* 150F* 160F*
145F* 150F* 160F*
145F* 150F* 160F*
145F* 150F* 160F*
145F* 150F* 160F*
160F*
Time Min.
6 - 8 per lb. 7 - 9 per lb.
5 - 7 per lb.
8 - 10 per lb.
11 - 13 per lb.
10 - 13 per lb.
14 - 16 per lb.
14 - 16 per lb. 9 - 11 per lb.
3 - 8
5 - 7
15 - 20 per lb.
10 - 15 per lb.
15 - 20 per lb.
10 - 15 per lb.
15 - 20 per lb.
10 - 15 per lb.
2 - 3
5 - 7
4 - 5