6 Questions? We’re here to help!
Visit: shopelitegourmet.com for support on this product.
COOKING REFERENCE CHART
Cooking time may vary due to differences in sizing and thickness of food and may
also need adjustment based on how well you prefer your food to be cooked. Please
use the table below for suggested internal temperatures for meats, fish, and poultry.
Cook accordingly. (Source: www.fda.gov)
NOTE: The use of a food thermometer when grilling is recommended.
MINIMUM INTERNAL TEMPERATURE & REST TIME:
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
FOOD
INTERNAL TEMPERATURE (°F)
Chicken Breasts
165°
Steaks
145° (allow to rest for at least 3 minutes)
Fish Fillets
145° (or until opaque/milky white)
Hamburgers
160°
Shrimp
145° (or until opaque/milky white)
Pork
145° (allow to rest for at least 3 minutes)
GRILLING TIME CHART:
FOOD
TEMPERATURE (°F)
GRILLING TIME (min.)
Steaks, ¾-inch thick (medium rare)
400
10-14
Steaks, ¾-inch thick (medium)
400
14-18
Hamburger
400
14-16
Chicken breast, boneless/skinless
(pound to even thickness)
400
12-18
Fish fiillet or steak, 1-inch thick
400
8-12
Shrimp
400
4-6
Beef kabobs (medium)
400
8-10
Vegetable kabobs
400
8-12
Lamb chops, ¾-inch thick (medium)
400
14-18
Pork chops, ¾-inch thick, (boneless)
400
12-15
Pork chops, ¾-inch thick, (with bone)
400
14-16
Sausage, precooked
325-350
8-10
Sausage, uncooked
400
12-15
Veal, ¾-inch thick (medium), boneless
400
8-10
