Owner Manual

23
Recommended Cooking Times
Type of Meat
Thickness
Doneness
Grilling Time
(Med to High)
Beef
Boneless Rib Eye
or Tenderloin
1 in
Med Rare
Med
14-18
18-22
Boneless
Sirloin Steak
1 in
Med Rare
Med
14-18
18-22
T-bone,
Porterhouse
steak
1 in
Med Rare
Med
8-12
12-15
Ground Meat
patties
3/4 in
No longer pink
14-18
Poultry
Chicken Breast
half or thigh
(skinless and
boneless)
4-5 oz each
Tender and
no longer pink
12-15
Turkey Breast
1/2 in
Tender and
no longer pink
12-15
Pork
Boneless
Loin chop
3/4 in
Med
8-11
Lamb
Rib
or Loin chop
1 in
Med
10-15
Fish & Seafood
Fillet or Steaks
1/2 to 1 in
Flakes
4-6
Sea Scallops
12 to 15 per Ib
Opaque
5-8
Shrimp
Medium
to Large
pink
6-8