Stovetop Boiling Cooking Chart

Parametric technical reference guide for cooking meats, poultry, seafood, vegetables, and frozen foods in the Stovetop Boiling. Every temperature and time has been verified on consumer hardware with USDA FSIS food safety calibration.

OPERATING TEMP: 212°F (100°C)•TOTAL SPECIFICATIONS: 112 DATASHEETS•VIEW STOVETOP BOILING APPLIANCE GUIDE →

How to Execute With This Matrix

Times listed represent the total active thermal window for standard cuts. Preheating the Stovetop Boiling is mandatory prior to inserting food. If cooking food straight from the refrigerator, use the higher end of the time range; if cooking room-temperature food, use the lower end. Always confirm doneness with an instant-read probe thermometer inserted into the geometric center.

ID	Food & Cut Specification	State	Temp	Time	Flip Mark	Internal Temp	Datasheet
CT-BL-001	Hard Boiled Eggs Whole, shell on	refrigerated	212°F (100°C)	10-12 min	No Flip	170°F (77°C)	VIEW
CT-BL-002	Soft Boiled Eggs Whole, shell on	refrigerated	212°F (100°C)	6-7 min	No Flip	155°F (68°C)	VIEW
CT-BL-003	Whole Potatoes (Medium) Whole, skin on, 2-3 inch diameter	fresh	212°F (100°C)	20-25 min	No Flip	—	VIEW
CT-BL-004	Cubed Potatoes Peeled, 1-inch cubes	fresh	212°F (100°C)	12-15 min	No Flip	—	VIEW
CT-BL-005	Corn on the Cob Husked, whole ears	fresh	212°F (100°C)	4-6 min	No Flip	—	VIEW
CT-BL-006	Pasta (Spaghetti) Dry, standard thickness	dry	212°F (100°C)	8-10 min	No Flip	—	VIEW
CT-BL-007	Pasta (Penne / Rigatoni) Dry, standard size	dry	212°F (100°C)	10-12 min	No Flip	—	VIEW
CT-BL-008	Chicken Breast (Poached) Boneless, skinless, 6-8 oz	fresh	185°F (85°C) gentle simmer	12-15 min	No Flip	165°F (74°C)	VIEW
CT-BL-009	Shrimp Peeled or shell-on, large (26-30 count)	fresh	212°F (100°C)	2-3 min	No Flip	145°F (63°C)	VIEW
CT-BL-010	Lobster Tail Shell on, 6-8 oz tails	refrigerated	212°F (100°C)	5-8 min	No Flip	140°F (60°C)	VIEW
CT-BL-011	Broccoli Florets Cut into 1.5-inch florets	fresh	212°F (100°C)	3-4 min	No Flip	—	VIEW
CT-BL-012	Green Beans Trimmed, whole	fresh	212°F (100°C)	4-6 min	No Flip	—	VIEW
CT-BL-013	Carrots (Sliced) Peeled, 1/4-inch rounds	fresh	212°F (100°C)	5-8 min	No Flip	—	VIEW
CT-BL-014	Cauliflower Florets Cut into 1.5-inch florets	fresh	212°F (100°C)	5-7 min	No Flip	—	VIEW
CT-BL-015	White Rice (Long Grain) Rinsed, 1:2 ratio rice to water	dry	Boil then simmer at 200°F (93°C)	15-18 min	No Flip	—	VIEW
CT-BL-016	Fresh Bratwurst (Parboil Before Grill or Sear) Raw fresh pork bratwurst links, 4–5 oz each, not pricked	fresh	190°F (88°C) bare simmer — never a rolling boil	10–12 min	No Flip	160°F (71°C)	VIEW
CT-BL-017	Snow Crab Legs (Frozen, Precooked) Frozen precooked snow crab clusters, still in shell, rinsed under cold water	frozen	212°F (100°C)	6–8 min	No Flip	—	VIEW
CT-BL-018	Fresh Mussels (Steamed in Own Broth) 2 lb live mussels, beards pulled, scrubbed, cracked or already-open shells discarded before cooking	fresh	212°F (100°C) covered, in 1 cup wine or broth	3–5 min	No Flip	—	VIEW
CT-BL-019	White Quinoa (Rinsed, Stovetop) 1 cup dry white quinoa, rinsed 30 sec in a fine mesh strainer, 2 cups water, pinch of salt	dry	Boil then covered simmer at 200°F (93°C)	15–17 min simmer + 5 min covered rest	No Flip	—	VIEW
CT-BL-020	Long-Grain Brown Rice (Stovetop) 1 cup dry long-grain brown rice, unrinsed, 2 1/4 cups water, 1/2 tsp salt	dry	Boil then covered simmer at 200°F (93°C)	45–50 min simmer + 10 min covered rest	No Flip	—	VIEW
CT-BL-021	Elbow Macaroni (Dry) Dry elbow macaroni, 4 quarts water per 1 lb pasta, 1 tbsp kosher salt per quart	dry	212°F (100°C) rolling boil, uncovered	7–8 min (al dente) / 9–10 min (for baked mac)	No Flip	—	VIEW
CT-BL-022	Fresh Asparagus Spears (Blanched) Medium spears (about 1/2-inch stalk), woody ends snapped off, whole	fresh	212°F (100°C) heavily salted water	2–4 min (2 min pencil / 3 min medium / 4 min thick)	No Flip	—	VIEW
CT-BL-023	Chicken Thighs (Boneless, Skinless, Poached) Boneless skinless chicken thighs, 4–5 oz each, trimmed, laid flat in a single layer	fresh	185°F (85°C) gentle simmer — bubbles trickle up one side only	15–18 min	No Flip	175°F (79°C) — thighs shred cleanly at this temp, not 165°F	VIEW
CT-BL-024	Egg Noodles (Wide, Dry) Dry wide egg noodles, 4 quarts water per 12 oz bag, 1 tbsp kosher salt per quart	dry	212°F (100°C) rolling boil, uncovered	6–8 min (al dente) / 8–10 min (for casseroles that finish in the oven)	No Flip	—	VIEW
CT-BL-025	Fresh Cheese Tortellini (Refrigerated) Refrigerated fresh cheese tortellini, 20 oz package, 4 quarts salted water, gentle boil (not rolling)	refrigerated	200°F (93°C) gentle boil — a full rolling boil tears the pasta	7–9 min	No Flip	—	VIEW
CT-BL-026	Sweet Potato Cubes (For Mash) Peeled sweet potatoes cut into 1-inch cubes, started in cold salted water covering by 1 inch	fresh	212°F (100°C), reduce to steady simmer once boiling	12–15 min	No Flip	—	VIEW
CT-BL-027	Whole Beets (Skin On, For Peeling) Medium red beets (2–3 inch), tops trimmed to 1 inch, roots intact, unpeeled, started in cold water covering by 2 inches	fresh	212°F (100°C), reduce to steady simmer once boiling	30–45 min (30 min small / 40 min medium / 45+ min large)	No Flip	—	VIEW
CT-BL-028	Steel-Cut Oats (Stovetop) 1 cup steel-cut oats, 3 cups water (or 1:1 water:milk), pinch of salt, brought to a boil then reduced	dry	Bring to boil, then bare simmer at 200°F (93°C), uncovered	20–30 min (20 min chewy / 30 min creamy)	No Flip	—	VIEW
CT-BL-029	All-Beef Hot Dogs (Simmer, Fully Cooked) Fully cooked all-beef franks (Nathan's Famous or Hebrew National), 6 links, dropped into water that has just come off a boil	refrigerated	190°F (88°C) bare simmer — never a hard boil	5–7 min	No Flip	165°F (74°C) — reheated from fully cooked	VIEW
CT-BL-030	Frozen Pierogies (Boiled) Frozen potato-and-cheese pierogies (Mrs. T's or similar), one box, dropped into a large pot of gently boiling salted water	frozen	200°F (93°C) gentle boil — a hard boil bursts the dough seam	5–7 min	No Flip	—	VIEW
CT-BL-031	Green / French Lentils (Stovetop) 1 cup dry green or French (Puy-style) lentils, picked over and rinsed, 3 cups water or unsalted stock, salt added at the end	dry	Bring to boil, then covered simmer at 200°F (93°C)	20–25 min	No Flip	—	VIEW
CT-BL-032	Whole Fresh Artichokes (globe, medium-large) 4 medium-large globe artichokes, tops trimmed 1 inch flat, stems cut flush, thorny leaf tips snipped off with kitchen shears, dropped stem-down into 8 quarts of boiling water with 2 tbsp kosher salt, 1 halved lemon, and 3 bay leaves	fresh	212°F (100°C) — full rolling boil with acidulated water	30–40 mins depending on size	No Flip	—	VIEW
CT-BL-033	Frozen Potato Pierogi (boiled from frozen) 1 lb frozen potato-cheese pierogi (about 16), dropped directly into 4 qts salted boiling water and stirred once immediately to prevent sticking to the pot bottom	frozen	212°F (100°C) — full rolling boil, then reduce to gentle boil	4–6 mins from float	No Flip	—	VIEW
CT-BL-034	Homemade Bagels (parboil before baking) 6 shaped bagel rounds after 12-hour cold ferment, dropped into 4 qts boiling water with 2 tbsp barley malt syrup (or 1 tbsp brown sugar + 1 tsp baking soda as substitute), boiled briefly then transferred to a sheet pan for baking	refrigerated	212°F (100°C) — full rolling boil with malt-sweetened water	30–60 sec per side (1–2 min total)	0.5m	—	VIEW
CT-BL-035	Southern Boiled Peanuts (raw green peanuts in shell) 2 lbs raw green peanuts in the shell (or 1.5 lbs dried raw peanuts soaked 8 hrs), added to 3 gallons of aggressively-salted water (1 cup kosher salt) in a 12-qt stockpot, simmered until the shell yields to a thumbnail	fresh	200°F (93°C) — bare simmer, NOT a rolling boil	4–8 hrs for green peanuts, 6–10 hrs for dried	No Flip	—	VIEW
CT-BL-036	Chicken Breast (Boneless, Skinless) 2 large boneless skinless chicken breasts (8-10 oz each), submerged in gently simmering seasoned chicken broth with bay leaf and peppercorns	fresh	195°F (91°C)	12–15 mins	No Flip	165°F (74°C) internal	VIEW
CT-BL-037	Chicken Thighs (Boneless, Skinless) 1.5 lbs boneless skinless chicken thighs, submerged in simmering chicken broth with halved onion and smashed garlic	fresh	205°F (96°C)	14–18 mins	No Flip	175°F–180°F (79°C–82°C) internal for fork-shredding	VIEW
CT-BL-038	Chicken Drumsticks (Bone-In) 6-8 bone-in chicken drumsticks (about 2 lbs), submerged in a large pot of cold water or chicken stock seasoned with 1 tbsp kosher salt	fresh	212°F (100°C)	25–30 mins	No Flip	175°F–180°F (79°C–82°C) internal at deepest muscle	VIEW
CT-BL-039	Chicken Tenders (Fresh / Uncooked) 1 lb fresh raw chicken tenderloins, submerged in gently simmering salted water or aromatics	fresh	195°F (91°C)	6–8 mins	No Flip	165°F (74°C) internal	VIEW
CT-BL-040	Beef & Pork Meatballs (Baked, 1.5-inch) 16 raw 1.5-inch ground beef and pork meatballs (about 1.5 lbs), dropped gently into simmering marinara or seasoned beef broth	fresh	205°F (96°C)	12–15 mins	No Flip	160°F (71°C) internal	VIEW
CT-BL-041	Salmon Fillets (Fresh Center Cut) Two 6 oz skinless center-cut fresh salmon fillets, submerged in sub-boiling court-bouillon with lemon slices, white wine, and fresh dill	fresh	180°F (82°C)	8–10 mins	No Flip	145°F (63°C) internal	VIEW
CT-BL-042	Cod / Haddock Fillet (Whitefish) Two 6-8 oz fresh Atlantic cod or haddock fillets, submerged in simmering salted water or milk with bay leaf and black peppercorns	fresh	185°F (85°C)	7–9 mins	No Flip	145°F (63°C) internal	VIEW
CT-BL-043	Tilapia Fillet (Baked) Two 5-6 oz fresh tilapia fillets, lowered into a wide shallow pan of simmering salted water with lemon juice and parsley sprigs	fresh	185°F (85°C)	6–8 mins	No Flip	145°F (63°C) internal	VIEW
CT-BL-044	Jumbo Shrimp (Peeled & Deveined) 1 lb raw peeled and deveined jumbo shrimp (16/20 count), plunged into a vigorously boiling pot of water seasoned with 2 tbsp Old Bay and lemon	fresh	212°F (100°C)	2–3 mins	No Flip	145°F (63°C) internal	VIEW
CT-BL-045	All-Beef Hot Dogs (Grilled, Fully-Cooked) 8 standard all-beef hot dogs (bun-length), dropped into 2 quarts of rapidly boiling water	refrigerated	212°F (100°C)	5–6 mins	No Flip	160°F (71°C) internal	VIEW
CT-BL-046	Italian Sausage Links (Oven-Roasted) 5 raw sweet or hot Italian sausage links (about 1.25 lbs), placed in a saucepan with cold water or beer covering them by 1/2 inch	fresh	205°F (96°C)	10–12 mins	No Flip	160°F (71°C) internal	VIEW
CT-BL-047	Bratwurst & Italian Sausages (Raw Links) 5 raw pork bratwurst sausages, submerged in a Dutch oven or saucepan filled with 1 bottle German lager, sliced yellow onions, and water	fresh	200°F (93°C)	12–15 mins	No Flip	160°F (71°C) internal	VIEW
CT-BL-048	Hot Dogs (Oven-Roasted) 8 classic pork and beef frankfurters, dropped into 6 cups of simmering water	refrigerated	212°F (100°C)	4–5 mins	No Flip	160°F (71°C) internal	VIEW
CT-BL-049	Asparagus Spears (Roasted) 1 lb fresh medium asparagus spears, woody ends snapped off, dropped into a large pot of aggressively salted boiling water	fresh	212°F (100°C)	2–3 mins	No Flip	—	VIEW
CT-BL-050	Baked Russet Potatoes (Whole) 4 medium whole russet potatoes (6-8 oz each), scrubbed clean, placed in a large pot covered with cold water by 2 inches plus 1 tbsp salt	fresh	212°F (100°C)	25–30 mins	No Flip	—	VIEW
CT-BL-051	Broccoli Florets (Steamed, Instant Pot) 1 lb fresh broccoli cut into uniform 1.5-inch florets, dropped into 4 quarts of rolling salted boiling water	fresh	212°F (100°C)	2–3 mins	No Flip	—	VIEW
CT-BL-052	Carrots (Roasted, Cut) 1 lb carrots, peeled and sliced into 1/2-inch thick round coins, started in cold salted water	fresh	212°F (100°C)	7–10 mins	No Flip	—	VIEW
CT-BL-053	Corned Beef Brisket & Cabbage (Flat Cut) 3-4 lb corned beef flat-cut brisket, rinsed, simmered in Dutch oven or stockpot covered with water and spice packet, green cabbage wedges added during last 20 minutes	fresh	200°F (93°C)	180–210 mins	No Flip	195°F–200°F (91°C–93°C) internal	VIEW
CT-BL-054	Baked Potatoes (Whole Russet) 4 medium russet potatoes (about 2 lbs total), peeled and cut in half crosswise, covered with cold salted water	fresh	212°F (100°C)	18–22 mins	No Flip	—	VIEW
CT-BL-055	Sweet Potatoes (Whole, Medium) 4 medium whole sweet potatoes (7-8 oz each), scrubbed clean and unpeeled, submerged in cold water	fresh	212°F (100°C)	30–40 mins	No Flip	—	VIEW
CT-BL-056	Sweet Potato (Whole Baked) 1 large sweet potato (12-14 oz), scrubbed, pierced 3 times with fork, submerged in cold salted water	fresh	212°F (100°C)	35–45 mins	No Flip	—	VIEW
CT-BL-057	Baked Potato (Whole Russet) 2 jumbo whole russet potatoes (10-12 oz each), scrubbed clean, submerged in cold heavily salted water (1 tbsp salt per quart)	fresh	212°F (100°C)	35–45 mins	No Flip	—	VIEW
CT-BL-058	Roasted Baby Yukon Gold Potatoes (Halved) 1.5 lbs baby Yukon Gold potatoes, washed and halved, placed in pot with cold water covering by 1 inch plus 1 tsp salt	fresh	212°F (100°C)	12–15 mins	No Flip	—	VIEW
CT-BL-060	Butternut Squash (Cubed, Roasted) 1 medium butternut squash (about 2 lbs), peeled, seeded, cut into 1-inch cubes, submerged in boiling salted water	fresh	212°F (100°C)	10–14 mins	No Flip	—	VIEW
CT-BL-061	Fresh Green Beans 1 lb fresh green beans, stem ends trimmed, plunged into 4 quarts of rolling salted boiling water	fresh	212°F (100°C)	4–5 mins	No Flip	—	VIEW
CT-BL-062	Brown Rice (Long Grain) 1 cup long-grain brown rice, rinsed, dropped into 6 cups of rapidly boiling water (pasta-style method), cooked uncovered then drained	dry	212°F (100°C)	30–35 mins	No Flip	—	VIEW
CT-BL-063	Steel Cut Oats 1 cup steel-cut oats, stirred into 3 cups of briskly boiling water with a pinch of kosher salt, reduced to low simmer	dry	200°F (93°C)	20–25 mins	No Flip	—	VIEW
CT-BL-064	Frozen Dumplings & Gyoza (Pork / Chicken) 12 to 16 frozen pork or chicken dumplings boiled in 3 quarts salted water	frozen	212°F (100°C)	6–8 mins	No Flip	165°F (74°C)	VIEW
CT-BL-065	Potato Gnocchi (Shelf-Stable or Fresh, Boiled) 1 lb potato gnocchi dropped into 4 quarts vigorously boiling salted water	fresh	212°F (100°C)	2–3 mins	No Flip	—	VIEW
CT-BL-066	Sweet Corn on the Cob (Husks Removed / Boiled) 4 to 6 ears sweet corn, husked and silk removed, in 5 quarts boiling water	fresh	212°F (100°C)	4–6 mins	No Flip	—	VIEW
CT-BL-067	Corned Beef & Cabbage (Point-Cut Brisket, Simmered / Boiled) 3.5 to 4 lb corned beef brisket with pickling spices in 6 quarts simmering water	fresh	195°F (91°C)	180–210 mins	90m	200°F (93°C)	VIEW
CT-BL-068	Hard-Boiled Eggs (Classic Stovetop Steam & Simmer) 6 to 12 large cold eggs lowered into rapidly boiling water	fresh	212°F (100°C)	9–10 mins	No Flip	160°F (71°C)	VIEW
CT-BL-069	All-Beef Hot Dogs (Dirty Water Dog / Simmered) 8 all-beef frankfurters in seasoned simmering water	fresh	190°F (88°C)	5–6 mins	No Flip	160°F (71°C)	VIEW
CT-BL-070	Fresh Bratwurst (Beer-Parboiled) 6 raw bratwurst links gently parboiled in equal parts beer and water with onions	fresh	180°F (82°C)	10–12 mins	5m	150°F (66°C)	VIEW
CT-BL-071	Bratwurst Sausages (Parboiled Before Grill) 6 fresh German pork bratwursts simmered in seasoned liquid	fresh	180°F (82°C)	10–12 mins	5m	150°F (66°C)	VIEW
CT-BL-072	Split Cold-Water Lobster Tails (5–7 oz / Boiled) 4 cold-water lobster tails (5 to 7 oz each) in 4 quarts salted boiling water	fresh	212°F (100°C)	5–7 mins	No Flip	140°F (60°C)	VIEW
CT-BL-073	Lowcountry Shrimp Boil (Shrimp, Sausage, Corn, Potatoes) 2 lb shell-on jumbo shrimp, 1 lb smoked sausage, corn halves, and red potatoes in Old Bay broth	fresh	212°F (100°C)	12–15 mins	No Flip	145°F (63°C)	VIEW
CT-BL-074	Bone Broth (Beef or Chicken / Stovetop Simmered) 4 lb roasted marrow bones and knuckles covered with 6 quarts water and vinegar	fresh	185°F (85°C)	12–16 hrs	No Flip	195°F (91°C)	VIEW
CT-BL-075	Homemade Chicken Stock (Roasted Bones & Mirepoix) 3 lb chicken carcasses and wings covered with cold water and aromatic mirepoix	fresh	190°F (88°C)	3–4 hrs	No Flip	195°F (91°C)	VIEW
CT-BL-076	Chicken Noodle Soup (Bone-In Thighs, Mirepoix & Egg Noodles) 1.5 lb chicken thighs simmered with vegetables, 6 cups broth, and egg noodles	fresh	195°F (91°C)	30–35 mins	No Flip	165°F (74°C)	VIEW
CT-BL-077	Chicken & Dumplings (Drop Dumplings / Simmered) Simmering chicken stew topped with 8 to 10 spoonfuls of drop biscuit dough	fresh	195°F (91°C)	25–30 mins	No Flip	165°F (74°C)	VIEW
CT-BL-078	Chicken Tortilla Soup (Cubed Breast / Stovetop Simmered) 1.5 lb cubed chicken breast simmered with tomatoes, black beans, corn, and broth	fresh	195°F (91°C)	25–30 mins	No Flip	165°F (74°C)	VIEW
CT-BL-079	Chicken Breast (Fresh, Boneless / Poached) 2 boneless skinless chicken breasts (7 to 8 oz each) fully submerged in seasoned water	fresh	175°F (79°C)	12–15 mins	No Flip	165°F (74°C)	VIEW
CT-BL-080	Chicken Breast (Boneless, Skinless / Poached) 1.5 lb boneless skinless chicken breasts gently simmered with peppercorns and bay leaf	fresh	175°F (79°C)	12–15 mins	No Flip	165°F (74°C)	VIEW
CT-BL-081	Chicken Thighs (Bone-In, Skin-On / Poached) 4 bone-in skin-on chicken thighs (approx 6 to 8 oz each) submerged in broth	fresh	190°F (88°C)	20–25 mins	No Flip	175°F (79°C)	VIEW
CT-BL-082	Bone-In, Skin-On Chicken Thighs (Simmered) 4 bone-in chicken thighs gently simmered with carrots, celery, and herbs	fresh	190°F (88°C)	20–25 mins	No Flip	175°F (79°C)	VIEW
CT-BL-083	Frozen Chicken Thighs (Boneless, Skinless / Poached from Solid) 1.5 lb frozen solid boneless skinless chicken thighs (approx 4 to 5 thighs)	frozen	195°F (91°C)	20–25 mins	10m	175°F (79°C)	VIEW
CT-BL-084	Shredded Chicken (Bone-in, Skinless Thighs / Boiled) 2.5 lb bone-in skinless chicken thighs submerged in salted water	fresh	195°F (91°C)	20–25 mins	No Flip	175°F (79°C)	VIEW
CT-BL-085	Bone-In Turkey Breast (Half or Whole, 5–7 lb / Poached) 5 to 6 lb bone-in turkey breast fully submerged in seasoned vegetable stock	fresh	185°F (85°C)	75–90 mins	38m	165°F (74°C)	VIEW
CT-BL-086	Turkey Drumsticks (Grill / Boiled & Simmered) 2 large bone-in turkey drumsticks (approx 1.25 lb each) simmered with aromatics	fresh	195°F (91°C)	90–105 mins	45m	180°F (82°C)	VIEW
CT-BL-087	Slow-Cooker Mashed Potatoes (Yukon Gold / Stovetop Boiled) 3 lb Yukon Gold potatoes peeled and cut into uniform 1.5-inch chunks	fresh	212°F (100°C)	18–22 mins	No Flip	—	VIEW
CT-BL-088	Whole Baked Russet Potatoes (10–12 oz / Boiled) 4 medium-large whole Russet potatoes scrubbed with skin intact	fresh	212°F (100°C)	25–30 mins	No Flip	205°F (96°C)	VIEW
CT-BL-089	Broccoli Florets (Fresh / Blanched) 1 lb fresh bite-sized broccoli florets in 4 quarts salted boiling water	fresh	212°F (100°C)	2–3 mins	No Flip	—	VIEW
CT-BL-090	Cauliflower Florets (Fresh, Air Fryer / Blanched) 1 lb fresh cauliflower florets cut into 1.5-inch pieces	fresh	212°F (100°C)	3–4 mins	No Flip	—	VIEW
CT-BL-091	Cauliflower Florets (Roasted / Boiled for Mash) 1.5 lb cauliflower florets boiled until completely soft for low-carb mash	fresh	212°F (100°C)	5–7 mins	No Flip	—	VIEW
CT-BL-092	Roasted Asparagus Spears (Medium Thickness / Blanched) 1 lb fresh medium asparagus spears with woody ends snapped off	fresh	212°F (100°C)	2–3 mins	No Flip	—	VIEW
CT-BL-093	Grilled Asparagus (Thick Spears / Blanched) 1 lb jumbo or thick asparagus spears trimmed and lightly peeled at base	fresh	212°F (100°C)	3–4 mins	No Flip	—	VIEW
CT-BL-094	Green Beans (Roasted / Blanched Crisp-Tender) 1 lb fresh green beans with stem ends trimmed in salted boiling water	fresh	212°F (100°C)	3–4 mins	No Flip	—	VIEW
CT-BL-095	Honey-Glazed Carrots (Whole or Halved / Boiled) 1 lb carrots peeled and sliced into 1/2-inch diagonal coins	fresh	212°F (100°C)	6–8 mins	No Flip	—	VIEW
CT-BL-096	Roasted Cabbage Steaks (1-inch Thick Wedges / Boiled) 1 small green cabbage cut into 6 wedges with core intact to hold leaves	fresh	212°F (100°C)	10–12 mins	No Flip	—	VIEW
CT-BL-097	Spaghetti Squash (Halved / Boiled) 1 medium spaghetti squash (approx 3 lb) halved crosswise and seeded	fresh	212°F (100°C)	15–20 mins	8m	—	VIEW
CT-BL-098	Roasted Butternut Squash Cubes (1-inch / Boiled) 1.5 lb butternut squash peeled and cut into 1-inch uniform cubes	fresh	212°F (100°C)	8–10 mins	No Flip	—	VIEW
CT-BL-099	Dried Beans (Unsoaked, Pinto / Black / Cannellini / Stovetop Simmered) 1 lb dry unsoaked pinto or black beans in 6 cups water with aromatics	fresh	200°F (93°C)	90–120 mins	No Flip	—	VIEW
CT-BL-100	Dried Beans (No Soak, Pinto/Black / Simmered) 1 lb dry pinto or black beans simmered with onion, garlic, and lard	fresh	200°F (93°C)	90–120 mins	No Flip	—	VIEW
CT-BL-101	Great Northern Beans (From Dry, Unsoaked / Boiled) 1 lb dry Great Northern white beans soaked overnight in salted water	fresh	200°F (93°C)	60–75 mins	No Flip	—	VIEW
CT-BL-102	Brown Lentil Soup (1 lb Dry Brown or Green Lentils, Unsoaked / Boiled) 1 lb dry unsoaked brown lentils with mirepoix and 6 cups chicken broth	fresh	200°F (93°C)	35–40 mins	No Flip	—	VIEW
CT-BL-103	Split Pea Soup with Smoked Ham Hock (1 lb Dry Green Split Peas / Boiled) 1 lb dry green split peas, 1 smoked ham hock, mirepoix, and 6 cups water	fresh	200°F (93°C)	60–75 mins	No Flip	—	VIEW
CT-BL-104	Split Pea Soup with Smoked Ham Hock (Simmered) 1 lb dry green split peas simmered with ham hock, carrots, and celery	fresh	200°F (93°C)	60–75 mins	No Flip	—	VIEW
CT-BL-105	Overnight Cinnamon Apple Steel-Cut Oatmeal (Stovetop Boiled) 1.5 cups steel-cut oats, diced apples, cinnamon, and 4.5 cups boiling water	fresh	200°F (93°C)	25–30 mins	No Flip	—	VIEW
CT-BL-106	Fluffy White Quinoa (Rinsed, 1:1.25 Ratio / Boiled) 1 cup dry white quinoa rinsed, 1.75 cups water, 1/2 tsp salt	fresh	200°F (93°C)	15 mins	No Flip	—	VIEW
CT-BL-107	White Rice (Long Grain / Stovetop Boiled) 2 cups long-grain white rice rinsed, 3.5 cups water, 1 tsp salt, 1 tbsp butter	fresh	200°F (93°C)	15–18 mins	No Flip	—	VIEW
CT-BL-108	Black Beans from Dry (Unsoaked, Sofrito / Boiled) 1 lb dry black beans soaked overnight, simmered with onion, bell pepper, and cumin	fresh	200°F (93°C)	75–90 mins	No Flip	—	VIEW
CT-BL-109	Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine / Simmered) 2 lb chuck roast in 1.5-inch cubes simmered with carrots, potatoes, and red wine broth	fresh	195°F (91°C)	90–120 mins	No Flip	195°F (91°C)	VIEW
CT-BL-110	Beef Chuck (Stew Meat, 1.5-inch Cubes / Simmered) 2 lb beef chuck trimmed and cut into 1.5-inch uniform cubes in seasoned stock	fresh	195°F (91°C)	90–105 mins	No Flip	195°F (91°C)	VIEW
CT-BL-111	Slow Cooker Ground Turkey & Cannellini White Chili (Simmered) 2 lb lean ground turkey simmered with cannellini beans, green chiles, and chicken broth	fresh	195°F (91°C)	35–40 mins	No Flip	165°F (74°C)	VIEW
CT-BL-112	French Onion Soup (Slow-Caramelized Onion Base / Simmered) Rich caramelized onions simmered in 6 cups rich beef stock, dry sherry, and thyme	fresh	195°F (91°C)	30–40 mins	No Flip	195°F (91°C)	VIEW
CT-BL-113	Cassoulet (White Beans, Duck Confit Legs, Garlic Sausage, Pork Shoulder / Simmered) 1 lb soaked white beans simmered with smoked garlic sausage and pork shoulder chunks in rich stock	fresh	195°F (91°C)	60–75 mins	No Flip	185°F (85°C)	VIEW

Stovetop Boiling Chart Calibration FAQs

How do I adjust cook times in the Stovetop Boiling for thicker or thinner cuts?

Times listed in this chart are calibrated for standard butcher specifications (e.g. 1-inch boneless cuts or 6-8 oz portions). For cuts thicker than 1.25 inches, increase cook time by 20-30% and verify internal core temperature using a probe thermometer. For thin cutlets under 1/2-inch, reduce cook time by 25%.

Does the Stovetop Boiling require resting for all meats?

Yes. All whole muscle cuts (steaks, chops, chicken breasts, roasts) require a 3 to 5-minute rest on a warm plate or wire rack. During resting, carryover thermal diffusion raises core temperature by 3°F to 5°F while muscle fibers relax to retain intracellular juices.

Can I cook directly from frozen using the Stovetop Boiling?

Refer to the "State" column in the chart. Items marked "frozen" (such as burger patties, salmon fillets, and chicken tenders) have tested thermal curves specifically calibrated to thaw the core and brown the exterior simultaneously.