Instructions / Assembly

33$
Recommended Cooking Times
Type of Meat
Thick-
ness
Doneness
Grilling
Time*
Safe Internal
Temperature*
*approx
*data from USDA
Beef
Boneless Rib Eye
or Tenderloin
1 in
Med Rare
Med
14-18
18-22
145°F
62.8°C
Boneless
Sirloin Steak
1 in
Med Rare
Med
14-18
18-22
145°F
62.8°C
T-bone,
Porterhouse steak
1 in
Med Rare
Med
8-12
12-15
145°F
62.8°C
Ground Meat
patties
3/4 in
No longer
pink
10-16
160°F
71.1°C
Poultry
Chicken Breast
half or thigh
(skinless & boneless)
4-5 oz
each
Tender and
no longer
pink
8-12
165°F
73.9°C
Turkey Breast
1/2 in
Tender and
no longer
pink
8-12
165°F
73.9°C
Pork
Boneless
Loin chop
3/4 in
Med
12-16
145°F
62.8°C
Lamb
Rib
or Loin chop
1/2 to
1 in
Med
12-15
145°F
62.8°C
Fish & Seafood
Fillet or Steaks
1/2 to
1 in
Flakes
4-6
145°F
62.8°C
Sea Scallops
12 to 15
per Ib
Opaque
5-8
145°F
62.8°C
Shrimp
Medium
to Large
pink
6-8
145°F
62.8°C