Simply Delicious Personal Chef Service

Beef
Steak, ¾” thick: 3-4 minutes per side, 145 degrees = medium rare/4-5 minutes per side, 160 degrees = medium rare
Patties, 1” thick: 3-4 minutes per side, 145-160 degree
Back Ribs, 1-rib portions: 10 minutes per side, 160 = medium rare
Tenderloin: 2-3 lbs, 10-12 minutes per side, 145 degrees = medium rare/4-6 lbs, 12-15 minutes per side, 160 degrees = medium rare

Pork
Chops: ¾” thick, 3-4 minutes per side, 160 degrees = medium rare/1-1/2” thick, 7-8 minutes per side, 160 degrees = medium rare
Patties, 1/2” thick: 4-5 minutes per side, 160 degrees = medium rare
Ribs, 2-4 lbs: 1-1/2 to 2 hrs, 160 degrees = medium rare
Tenderloin, ½ to 1-1/2 lbs: 15 – 25 total minutes, 160 degrees = medium rare

Chicken
Breast Halves: 4 oz each, 6-8 minutes per side, 170 degrees/6-8 oz each, 10-15 minutes per side, 170 degrees
Legs, thighs, drumsticks, wings: 2-4 oz, 8–12 minutes pers side, 180 degrees/4-8 oz, 10-15minutes per side, 180 degrees

Venison
Steaks, ¾” thick: 4-5 minutes per side, 145 degrees = medium rare/6–7 minutes per side, 160 degrees = medium
Roast, saddle, leg: 6–7 lbs, 25–30 minutes per lb, 145-160 degrees

Turkey
Breast: 4–7 lbs, 1 to 1-3/4 hrs, 170 degrees
Whole: 8–12 lbs, 2-3 hrs, 180 degrees as measured in thigh/12–16 lbs, 3-4 hrs, 180 degrees as measured in thigh
Turkey Roll: 2–5 lbs, 1-1/2 to 2 hrs, 170-175 degrees/5–10 lbs, 2 to 3-1/2 hrs, 170-175 degrees

For more details, go to www.PigglyWiggly.com