Grill Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due
to the cut or thickness of the meat being cooked. To be sure that the food is truly
done, use a cooking thermometer.
When cooking the following items, we recommend setting your Grill to MED:
Rare 145°F*
Medium 160°F*
Well 170°F*
Salmon Filet, 1" thick, 8 oz each, (3)
11 min.
13 min.
Salmon Steak, 1" thick, 10 oz each
8 min.
9 min.
Sword Fish, 1" thick, 6 oz each
8 min.
9 min.
Tuna Steak, 1" thick, 6 oz each
6 min.
8 min.
White Fish, 1/2" thick, 6 oz each
4 min.
6 min.
Turkey Burger, 3/4" thick, 4 oz each
8 min.
Turkey Burger, 3/4" thick, 8 oz each
12 min.
Sea Scallops, 1" thick, 1 oz each
3
1
/
2
min.
4
1
/
2
min.
Shrimp, Split Shell, med. size, 1/2 lb.
5 min.
Center Cut Pork Chops, 1/2" thick, 6 oz each
10 min.
11 min.
Pork Tenderloin, 1/2" thick, 2 oz each
5 min.
6 min.
Hamburger, 3/4" thick, 4 oz each
6 min.
7 min.
Hamburger, 3/4" thick, 8 oz each
10 min.
11 min.
Frozen Hamburger, 3/4" thick, 4 oz each
12 min.
13 min.
Frozen Hamburger, 1" thick, 8 oz each
15 min.
16 min.
Chicken Breast (boneless/skinless) 1 1/2" thick, 6-8 oz each
9 min.
Frozen Chicken Breast (boneless/skinless)
13 min.
1 1/2" thick, 6-8 oz each
Chicken Breast bone-in, up to 2 1/2" thick
23 min.
Link Sausage
5 min.
7 min.
Sliced Sausage, 1/2" thick
6 min.
7 min.
When cooking the following items, we recommend setting your Grill to MAX:
Fajita Beef, 1/2" thick slices
1
1
/
2
min.
2 min.
2
1
/
2
min.
T-Bone Steak, 3/4" thick, 12 oz each
4 min.
5 min.
6 min.
Frozen T-Bone, 3/4" thick, 12 oz each
6 min.
7 min.
8 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each, (3)
4 min.
5 1/2 min.
7 min.
Frozen NY/KC Strip Steak, 1" thick, 8 oz each
10 min.
11
1
/
2
min.
13 min.
Ribeye Steak, 3/4" thick, 8 oz each, (2)
4 min.
5
1
/
2
min.
7 min.
Frozen Ribeye Steak, 1" thick, 10 oz each
10
1
/
2
min.
11
1
/
2
min.
12
1
/
2
min.
Onions and Peppers (brush with olive oil)
8
1
/
2
min.
15 min.
Hot Dogs
6 min.
Bratwurst
10 min.
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 harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165°F.
* Internal Food Temperatures
8
9
Food
Temperature
Cooking Time
Bacon
MED-MAX
15-25 minutes
Place on cold griddle & turn often.
Eggs
MED
2-6 minutes
Freedom Toast
MED
10-12 minutes
Grilled Sandwiches
MAX
3-4 minutes
Pancakes
MED-MAX
3-4 minutes
Texas Toast
MAX
10 minutes
Hamburger Buns
MED-MAX
3-5 minutes
(Do not turn)
Turn all food items halfway through cooking time.
Griddle Cooking Chart
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