| Food | Thickness | Doneness | Temp | Min Time | Max Time |
|---|---|---|---|---|---|
| Beef & Lamb | |||||
| Tender cuts | .5 - 2" | Rare | 122°F | 1Hr | 4Hrs |
| .5 - 2" | Medium Rare | 129°F | 1.5Hr | 4Hrs | |
| Tougher cuts | 1.5 - 2.25" | Medium | 140°F | 1.5Hr | 4Hrs |
| .5 - 2" | Medium Well | 145°F | 1.5Hr | 4Hrs | |
| Poultry | |||||
| Chicken Breast | 1 - 2" | Soft & Juicy | 145°F | 1.5Hr | 4Hrs |
| Traditionally Firm | 155°F | 1Hr | 4Hrs | ||
| Chicken Thigh | 1 - 2" | Juicy & Tender | 165°F | 1Hr | 4Hrs |
| Off-the-bone-tender | 165°F | 4Hrs | 5Hrs | ||
| Chicken Leg | 2 - 3" | Juicy & Tender | 180°F | 2Hrs | 7Hrs |
| Duck Breast | 1 - 2" | Soft & Juicy | 14°F | 2Hrs | 4Hrs |
| Pork | |||||
| Belly | 1 - 2" | Traditionally Firm | 180°F | 10Hrs | 22Hrs |
| Ribs | .5 - 1.5" | Off-the-bone-tender | 138°F | 10Hrs | 22Hrs |
| Chops | .5 - 2" | Pink & Juicy | 135°F | 1Hr | 4Hrs |
| White Throughout & Juicy | 147°F | 1Hr | 4Hrs | ||
| Fish & Seafood | |||||
| Fish | .5 - 1" | Soft & Buttery | 110°F | 10Mins | 30Mins |
| Translucent Starts to flake | 115°F | 20Mins | 45Mins | ||
| Medium Rare | 125°F | 20Mins | 45Mins | ||
| Medium Dry | 130°F | 20Mins | 45Mins | ||
| Well Done & Crumbly | 135°F | 20Mins | 45Mins | ||
| Shrimp | - | Traditionally Firm | 140°F | 30Mins | 45Mins |
| Lobster Tail | - | Soft & Buttery | 140°F | 1Hr | 1Hr |
| Scallops | - | Soft & Buttery | 140°F | 30Min | 30Min |
| Food | Thickness | Doneness | Temp | Min Time | Max Time |
|---|---|---|---|---|---|
| Eggs | |||||
| Eggs | Large Eggs | Runny | 140°F | - | 45Mins |
| Soft Boiled | 145°F | - | 45Mins | ||
| Medium Boiled | 150°F | - | 1Hr | ||
| Hard Boiled | 165°F | - | 1Hr | ||
| Fruits & Vegetables | |||||
| Fruits | - | - | 183°F | 15Min | 2Hr |
| Vegetables | - | - | 183°F | 45Min | 2.5Hr |