6
5
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill
of food. Cooking time will depend upon thickness and cut being used. Use a cooking
thermometer as a test for doneness. If the food needs longer cooking, check periodically
to avoid overcooking the food.
Rare 145°F
Medium 160°F
Well 170°F
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
Turkey burgers (4 oz.)
7 min
8 min
9 min
Turkey burgers (8 oz.)
8 min
9 min
10 min
Pork loin
5 min
6 min
Hamburgers (4 oz.)
7 min
8 min
9 min
Hamburgers (8 oz.)
8 min
9 min
10 min
Chicken breasts (boneless/skinless)
9 min
Link sausage
4 min
5 min
Sliced sausage (¾” thick)
6 min
7 min
Fajita beef (½” thick slices)
1½ min
2 min
2½ min
T-bone steak
8 min
9 min
10 min
NY strip steak
4 min
7 min
10 min
Flank steak
7 min
8 min
10 min
Onions & peppers (brush with oil)
8½ min
Please note:
To be sure your food is fully cooked the USDA recommends the following
guidelines. Using a meat thermometer cook test for doneness by inserting the meat
thermometer into the center of the food being cooked and make sure the thermometer is
not touching the bone.
FOOD TO BE COOKED
MEDIUM
WELL DONE OR
FULLY COOKED
Chicken Breast
170ºF 77ºC
Chicken Thigh
180ºF 82ºC
Beef / Lamb/Veal
160ºF 71ºC
170ºF 77ºC
Pork
160ºF 71ºC
Reheated cooked meats
and poultry
165º F 74ºC
GRILLING TIPS
• To prevent heat loss and for even cooking, do not open the Lid frequently.
• Do not overfill grill.
• When first cooking a particular food, check for doneness several minutes before
suggested time; if necessary adjust time.
• When cooking several pieces of food, try to have them similar in size and thickness.
• Remember that since grill is cooking from both sides cooking time will typically be
shorter than expected. Watch carefully to avoid overcooking.
• For added flavor, add dry seasonings before grilling or marinate foods before cooking.
Important: Use only silicone, plastic and wooden utensils when cooking on the grill.
Silicone utensils are especially good because they do not discolor or melt with the
high temperature.
