Owner's Manual

8
9
SUGGESTED GRILLING CHART
Use these suggested cooking times purely as a guide. They’re for fresh or fully defrosted
food. When cooking frozen foods, add 2 – 3 minutes for seafood, and 3 – 6 minutes for
meat and poultry, depending on the thickness and density of the food. Cooking time
will depend upon thickness and cut being used. Check food is cooked through before
serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince,
burgers, etc.) till the juices run clear. Use a cooking thermometer as a test for doneness.
If the food needs longer cooking, check periodically to avoid overcooking the food. Cook
fish until the flesh is opaque throughout. When cooking prepackaged foods, follow any
guidelines on the package or label.
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer cook test for doneness by
inserting the meat thermometer into the center of the food being cooked and make sure
the thermometer is not touching the bone or grill plates.
FOOD TO BE COOKED MEDIUM WELL DONE OR
FULLY COOKED
Chicken Breast 170ºF 77ºC
Chicken Thigh 180ºF 82ºC
Beef / Lamb/Veal 160ºF 71ºC 170ºF 77ºC
Pork 160ºF 71ºC
Reheated cooked meats and
poultry
165ºF 74°C
When cooking the following items, we recommend setting your grill to MED:
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Salmon Filet, 1” thick, 8 oz each, (3) 7 min 8 min
Salmon Steak, 1” thick, 10 oz each 8 min 9 min
Sword Fish, 1” thick, 6 oz each 8 min 9 min
Tuna Steak, 1” thick, 6 oz each 6 min 8 min
White Fish, ½” thick, 6 oz each 4 min 6 min
Turkey Burger, ¾” thick, 4 oz each 8 min
Turkey Burger, ¾” thick, 8 oz each 12 min
Sea Scallops, 1” thick, 1 oz each 3½ min 4½ min
Shrimp, split shell, med size, ½ lb. 5 min
Center Cut Pork Chops, ½” thick,
6 oz each
10 min 11 min
Center Cut Pork Loin, 1” thick,
8 oz each
12 min 14 min
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Frozen Hamburger, 3/4” thick, 4 oz
each
12 min 13 min
Frozen Hamburger, 1” thick, 8 oz each 15 min 18 min
Chicken Breast (boneless/skinless)
1½” thick, 6 – 8 oz each
9 min
Frozen Chicken Breast
(boneless/skinless)
1½” thick, 6 – 8 oz each
13 min
Chicken Breast, bone-in, up to 2½”
thick,
6 – 8 oz each
23 min
Link Sausage 5 min 7 min
Sliced Sausage, ½” thick 6 min 7 min
When cooking the following items, we recommend setting your grill to MAX:
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Hamburger, ¾” thick, 4 oz each 6 min 7min
Hamburger, ¾” thick, 8 oz each 10 min 11 min
Fajita Beef, ½” thick slices 1½ min 2 min 2½ min
T-Bone Steak, ¾” thick, 12 oz each 4 min 5 min 6 min
Frozen T-Bone, ¾” thick, 12 oz each 6 min 7 min 8 min
NY/KC Strip Steak, ¾” thick, 8 oz each,
(3)
4 min 5½ min 7 min
Frozen NY/KC Strip Steak, 1” thick,
8 oz each
10 min 11½ min 13 min
Ribeye Steak, ¾” thick, 8 oz each, (2) 4 min 4½ min 5½ min
Frozen Ribeye Steak, 1” thick, 10 oz
each
10½ min 11½ min 12½ min
Onions and Peppers (brush with olive
oil)
8½ min 15 min
Hot Dogs 6 min
Bratwurst 10 min