COOKING GUIDES
The following table is a guide. The amount of time depends upon the
thickness and desired degree of doneness of food.
Grill Temperature Chart
Food
Temperature
Chicken breast, boneless
170°C (338°F)
Chops: Lamb, Pork, Veal
170°C (338°F)
Fish
170°C (338°F)
Hamburgers
200°C (392°F)
Shrimp
170°C (338°F)
Spare ribs
170°C (338°F)
Steak
220°C (428°F)
Vegetables
220°C (428°F)
Internal Temperature Guide
It is recommended meat and poultry be cooked to the following internal
temperatures to be sure any harmful bacteria has been killed.
Food
Suggested Internal Temperature
Ground Turkey/Chicken
74˚C (165˚F)
Ground Beef, Lamb, Pork, Veal
71˚C (160˚F)
Whole Turkey/Chicken
82˚C (180˚F)
77˚C (170˚F) for the breast
Goose and Duck
82˚C (180˚F)
Fresh Beef, Veal, Lamb
63˚C (145˚F)
Fresh Pork
71˚C (160˚F)
Re-heating meat & poultry
74˚C (165˚F)
HELPFUL HINTS
1. For best browning results and grill marks when cooking hamburgers,
steaks, hot dogs, sausages, chicken and other meats, adjust the
Temperature Control to the highest setting.
2. Use a low or medium low setting to reheat previously cooked foods or
to keep food warm.
3. Cook delicate foods such as fish on the medium setting.
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