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Using Non-Pressure Cooking Smart Programs
Food Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking Time*
Maximum
Cooking Time*
Fish and Seafood
Fish 2–3 cm /
½”–1½”
Soft and
buttery 110°F / 43°C 10 minutes 30 minutes
Translucent /
starts to ake 115°F / 46°C 20 minutes 45 minutes
Medium-rare 125°F / 52°C 20 minutes 45 minutes
Medium, dry 130°F / 54°C 20 minutes 45 minutes
Well-done,
crumbly 135°F / 57°C 20 minutes 45 minutes
Shrimp Traditionally
rm 140°F / 60°C 30 minutes 45 minutes
Lobster Tail Soft and
buttery 140°F / 60°C 1 hour 1 hour
Scallops Soft and
buttery 140°F / 60°C 30 minutes 30 minutes
Eggs
Eggs Large / Extra
Large
Runny 140°F / 60°C 45 minutes
Soft boiled 145°F / 62°C 45 minutes
Medium boiled 150°F / 65°C 1 hour
Hard boiled 165°F / 73.9°C 1 hour
Fruits and Vegetables
Fruits 183°F / 83.9°C 15 minutes 2 hours
Vegetables 183°F / 83.9°C 45 minutes 2.5 hours
* Cooking times and temperatures are recommendations only. Always refer to a
trusted recipe.
CAUTION Always use a meat thermometer to ensure the internal temperature reaches a safe
minimum temperature. Refer to the USDA’s Safe Minimum Internal Temperature
Chart for more information.
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