Technical Cook-Time Reference & Quality-Gated Meals // No Fluff, Just the Instructions
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Heat Waves
VERIFIED TIME & TEMP MATRIX

Stovetop Boiling Cooking Chart

Parametric reference guide for cooking meats, seafood, vegetables, and frozen foods in the Stovetop Boiling.

IDFood & Cut SpecificationState
Heat WavesTemp
Clock TimeTime
Flip ActionFlip Mark
Details
CT-BL-001
Hard Boiled Eggs
Whole, shell on
refrigerated212°F (100°C)10-12 minNo FlipSHEET
CT-BL-002
Soft Boiled Eggs
Whole, shell on
refrigerated212°F (100°C)6-7 minNo FlipSHEET
CT-BL-003
Whole Potatoes (Medium)
Whole, skin on, 2-3 inch diameter
fresh212°F (100°C)20-25 minNo FlipSHEET
CT-BL-004
Cubed Potatoes
Peeled, 1-inch cubes
fresh212°F (100°C)12-15 minNo FlipSHEET
CT-BL-005
Corn on the Cob
Husked, whole ears
fresh212°F (100°C)4-6 minNo FlipSHEET
CT-BL-006
Pasta (Spaghetti)
Dry, standard thickness
dry212°F (100°C)8-10 minNo FlipSHEET
CT-BL-007
Pasta (Penne / Rigatoni)
Dry, standard size
dry212°F (100°C)10-12 minNo FlipSHEET
CT-BL-008
Chicken Breast (Poached)
Boneless, skinless, 6-8 oz
fresh185°F (85°C) gentle simmer12-15 minNo FlipSHEET
CT-BL-009
Shrimp
Peeled or shell-on, large (26-30 count)
fresh212°F (100°C)2-3 minNo FlipSHEET
CT-BL-010
Lobster Tail
Shell on, 6-8 oz tails
refrigerated212°F (100°C)5-8 minNo FlipSHEET
CT-BL-011
Broccoli Florets
Cut into 1.5-inch florets
fresh212°F (100°C)3-4 minNo FlipSHEET
CT-BL-012
Green Beans
Trimmed, whole
fresh212°F (100°C)4-6 minNo FlipSHEET
CT-BL-013
Carrots (Sliced)
Peeled, 1/4-inch rounds
fresh212°F (100°C)5-8 minNo FlipSHEET
CT-BL-014
Cauliflower Florets
Cut into 1.5-inch florets
fresh212°F (100°C)5-7 minNo FlipSHEET
CT-BL-015
White Rice (Long Grain)
Rinsed, 1:2 ratio rice to water
dryBoil then simmer at 200°F (93°C)15-18 minNo FlipSHEET