Suggested Cooking Chart
Rare
Medium
Well
145˚F (62˚C)* 160˚F (71˚C)* 170˚F (76˚C)*
Salmon Filet
2½ min.
3 min.
4½ min.
Salmon Steak
4 min.
6 min.
10 min.
Sword Fish
7 min.
9 min.
10 min.
Tuna Steak
6 min.
8 min.
10 min.
White Fish
4 min.
5½ min.
7 min.
Shrimp
1½ min.
2½ min.
3½ min.
4 oz. Turkey Burgers
5 min.
8 oz. Turkey Burgers
6 min.
Pork Loin
5 min.
6 min.
4 oz. Burgers
7 min.
8 min.
9 min.
8 oz. Burgers
8 min.
9 min.
10 min.
Chicken Breast
9 min.
(boneless/skinless)
Link sausage
4 min.
5 min.
Sliced Sausage (3/4" thick)
6 min.
7 min.
Fajita Beef (1/2" thick slices)
1½ min.
2 min.
2½ min.
T-Bone
8 min.
9 min.
10 min.
NY Strip
4 min.
7 min.
10 min.
Flank Steak
7 min.
8 min.
10 min.
Onions and Peppers
8½ min.
(brush with olive oil)
18
Note:
Most meats were 1" thick. These are recommended guidelines only. Personal
taste and thickness of cut may vary cooking times. Always check for doneness and
always use fresh, refrigerated foods.
Please note: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚F. Pork should be cooked to
an internal temperature of 160˚F and poultry products should be cooked to an
internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165˚F.
*Internal Food Temperatures
