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5
SUGGESTED COOKING CHART
The cooking times and temperatures in the below chart are meant to be used
as a guideline only. Cooking time will depend upon the food thickness and
cut being used. Use a meat thermometer to test for doneness by inserting the
thermometer into the thickest portion of the meat. For reasons of personal
preference, you may choose to cook food to a higher temperature.
FOOD/GRILL
POSITION
COOK TIME
MINIMUM
FOOD TEMP
TIPS/COMMENTS
Burgers
(5 oz. ½ inch thick)
Tilted grill position
4–6 min.
Beef 160°F
Poultry 165°F
Ground beef with an
80% lean/ 20% fat is
best for a juicy burger.
Boneless, skinless
Chicken Breast (6 oz.)
½-inch thick
Tilted grill position
5–8 min.
165°F
Cut or pound chicken
to an even thickness
for more even grilling.
Hot Dogs
Level grill position
2–4 min.
150°F
Place hot dogs diago-
nally across grill plates
to create grill marks.
Salmon Steaks or
Fillets
Level grill position
3–5 min.
145°F
Salmon will be opaque
in color and easily
flake when done.
Lean, boneless steak
(NY Strip, Sirloin,
Tenderloin)
Tilted grill position
2–4 min.
4–6 min.
6–8 min.
Medium rare
(130–140°F)
Medium
(140–150°F)
Medium well
(155–160°F)
Based on ¾-inch
thickness. For a juicier
steak, let rest 2–3 min.
before serving.
Vegetables
Level grill position
3–6 min.
To desired
doneness
Brush or toss with a
little oil before grilling
to keep veggies from
drying out. The oil also
helps keep seasonings
on the vegetables.
