Cooking Chart - Hamilton Beach 31605N Manual Del Usuario

Cooking Chart

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
FOOD
Bacon
Steaks, Beef, 1/2-in. (1.3-cm) thick
Pork Chops, 1/2-in. (1.3-cm) thick
Chicken Breasts (4 oz.), boneless
Hamburgers, 1/2-in. (1.3-cm) thick
Sausage Links or Patties
Hot Dogs
Fish Fillets
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking for your area. To locate the Cooperative Extension service
in your county, please visit: http://www.csrees.usda.gov/Extension/.
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840220500 ENv02.indd 6 840220500 ENv02.indd 6
APPROXIMATE TIME
8 to 10 minutes
6 to 14 minutes
7 to 9 minutes
12 to 15 minutes
8 to 10 minutes
12 to 14 minutes
7 to 9 minutes
10 minutes per 1-in. thickness
DONENESS
Until crisp
Meat thermometer registers 125°F/52°C (rare);
135°–140°F/57°–60°C (medium); 155°–160°F/
68°–71°C (well done)
Meat thermometer registers 145°F/63°C
Meat thermometer registers 165°F/74°C or
juices run clear
Meat thermometer registers 145°F/63°C
Meat thermometer registers 160°F/71°C or
juices run clear
Meat thermometer registers 165°F/74°C
Opaque and flakes with fork
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