POULTRY
Whole Bird, Thighs, Legs, Wings, Ground Poultry
USDA Guidelines (Before Resting): 165 degrees Professional Kitchens (Before Resting): 165 degrees
Boneless Skinless Chicken Breasts
USDA Guidelines (Before Resting): 165 degrees Professional Kitchens (Before Resting): 160 degrees
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Cooking by Steak Size
The following chart gives guidelines for cooking times by thickness of a beefsteak. Some cooks feel that judging time by thickness is easier when cooking more than one steak at a time. These are guidelines; your actual experience is the best judgment for how you prefer your steak cooked.
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Thickness |
Doneness |
First Side |
After Turning |
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3 / 4 " |
Rare Medium Well |
4 minutes 5 minutes 7 minutes |
2 minutes 3 minutes 5 minutes |
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1" |
Rare Medium Well |
5 minutes 6 minutes 8 minutes |
3 minutes 4 minutes 6 minutes |
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1 1 / 4 " |
Rare Medium Well |
5 minutes 7 minutes 9 minutes |
4 minutes 5 minutes 7 minutes |
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1 1 / 2 " |
Rare Medium Well |
6 minutes 7 minutes |
4 minutes 6 minutes |
