10
7
Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the cut or thick-
ness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If
the food does need more time to cook, reset the timer and check periodically so you do not overcook.
When cooking the following items, we recommend setting your Grilling Machine to 300˚F:
Medium Rare 145˚F*
Medium 160˚F*
Well 170˚F*
Salmon Filet, 1" thick, 4 oz each
7-8 min.
9-10 min.
Salmon Steak, 1" thick, 10 oz each
8-9 min.
11-12 min.
Sword Fish, 1" thick, 6 oz each
8-9 min.
10-11 min.
Tuna Steak, 1" thick, 6 oz each
6-7 min.
8-9 min.
White Fish, 1/2" thick, 6 oz each
2-3 min.
4-5 min.
Turkey Burger, 3/4" thick, 4 oz each
8-10 min.
Turkey Burger, 1" thick, 8 oz each
11-13 min.
Frozen Turkey Burgers, 3/4" thick, 4 oz each
11-13 min.
Frozen Turkey Burgers, 1" thick, 8 oz each
14-16 min.
Sea Scallops, 1" thick, 1 oz each
3-4 min.
4-5 min.
Shrimp, Split Shell, med. size, 1/2 lb.
2-3 min.
When cooking the following items, we recommend setting your Grilling Machine to 350˚F:
Center Cut Pork Chops, 1/2" thick, 6 oz each
8-9 min.
10-11 min.
Pork Tenderloin, 1/2" thick, 2 oz each
3 min.
5-6 min.
Hamburger, 3/4" thick, 4 oz each
7-8 min.
9-10 min.
Hamburger, 1" thick, 8 oz each
9-10 min.
11-12 min.
Frozen Hamburger, 3/4" thick, 4 oz each
9-10 min.
11-12 min.
Frozen Hamburger, 1" thick, 8 oz each
15-16 min.
17-18 min.
Chicken Breast (boneless/skinless)1
1
/
2
" thick, 6-8 oz each
9-10 min.
Frozen Chicken Breast (boneless/skinless) 1
1
/
2
" thick, 6-8 oz each
12-13 min.
Link Sausage
4-5 min.
5-6 min.
Sliced Sausage (1/2" thick)
4-5 min.
5-6 min.
Brats
5-6 min.
6-7 min.
Hot Dogs
5-6 min.
Ham Steak, 3/4" thick, 4 oz each
4-5 min.
5-6 min.
When cooking the following items, we recommend setting your Grilling Machine to 400˚F:
Fajita Beef (
1
/
2
" thick slices)
1-2 min.
2-2
1
/
2
min.
2
1
/
2
-3min.
T-Bone Steak, 3/4" thick, 12 oz each
3-4 min.
4-5 min.
5-6 min.
Frozen T-Bone, 3/4" thick, 16 oz each
8-9 min.
11-12 min.
13-14 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each
7-8 min.
8-9 min.
9-10 min.
Frozen NY/KC Strip Steak, 3/4" thick, 8 oz each
7-8 min.
8-9 min.
9-10 min.
Ribeye Steak, 3/4" thick, 12 oz each
5-6 min.
6
1
/
2
-7
1
/
2
min.
8-9 min.
Frozen Ribeye Steak, 3/4" thick, 10 oz each
9-10
1
/
2
min.
10-11
1
/
2
min.
11-12
1
/
2
min.
Onions and Peppers (brush with olive oil)
7-8 min.
9-10 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 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
Quick and Easy Pork Tenderloin
A 15-minute entrée from start to finish!
2 8 oz. pork tenderlions, 1 - inch thick
1/4 cup low sodium soy sauce
2 tsps. ground ginger
4 green onions, chopped
1 clove garlic, chopped
1/2 tsp. black pepper
Remove all visible fat from the pork. Combine the soy sauce, ginger,
green onions, garlic and pepper in a flat glass pan. Set the temperature
to 350˚F and allow the grill to preheat. Quickly dip each tenderloin into
the soy ginger sauce and place on the grill.
Spoon 1 tablespoon of sauce over each tenderloin. Grill for 6 minutes or
continue grilling according to your preference.
Serves 2
New Orleans Pork Ribs
These boneless ribs take less time and effort to prepare than traditional
ribs.
1 1/2 lb. boneless, country-style, pork ribs
1/4 cup tomato paste
1/4 cup cider vinegar
2 Tbsp. honey
2 Tbsp. water
1 Tbsp. extra virgin olive oil
2 tsp. dry mustard
1/2 tsp. Tabasco sauce
1 clove garlic, minced
1/4 cup yellow onion, finely chopped
Remove any visible fat from the ribs. Score the ribs with a knife to pre-
vent the meat from curling as it grills. In a small saucepan, combine the
remaining ingredients and blend until thickened, about 5 minutes, and
keep warm.
Set the temperature to 350˚F and allow the grill to preheat. Place the ribs
on the grill and cover each with 1 tablespoon of sauce. Grill for 6 min-
utes. Open the grill, turn the ribs and baste each with 1 tablespoon of
sauce. Grill for 2-4 minutes, or until cooked through. Serve with the
remaining warm sauce.
Serves 4
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