Time is a guide. Doneness is the check.
Cooking time changes with thickness, starting temperature and equipment. Use a food thermometer when a safe internal temperature applies.
Poultry
Chicken should reach 74°C / 165°F at the thickest part, away from bone.
Whole cuts
Beef and pork steaks or chops should reach 63°C / 145°F, followed by a 3-minute rest.
Seafood
Fish should reach 63°C / 145°F. Shrimp is done when its flesh is pearly or white and opaque.
Use the range responsibly
Start checking at the earliest published time. Continue cooking if needed, and follow the safety cue shown on the individual food page. Never rely on color alone for meat or poultry when a thermometer is available.
Safety values follow the U.S. government safe minimum temperature chart ↗.