Product Chart

This occurs when meat continues to cook after it’s removed
from the grill. For the best results, we recommend removing
meat 5°C before actual internal cooking temperature is reached.
See the chart below.
For juicy and tender results,
allow protein to rest for 5 minutes
after cooking. For roasts, half
chickens and large steaks, it’s
best to let them rest for 10 minutes.
No two pieces of protein are alike and, for that reason,
they’ll never cook the same. That’s why we recommend paying
close attention to the sizes of meat listed in our cooking charts.
These are minimum cook times and we recommend that you ensure
your food has reached a food safe temperature before consumption
(please reference the tables on page 7).
Insert thermometer into centermost, thickest
part of protein. If protein is bone-in, insert it
very close to (but not touching) the bone.
Because the Grill cooks at high
temperatures, proteins can overcook
quickly. It’s best to monitor the internal
temperature of meat, especially during
the later stages of cooking.
For best results, use a digital food
thermometer to accurately measure
internal temperature of protein.
The importance
of a meat
thermometer
Carry-over cooking
FOOD
COOK TO
INTERNAL TEMP OF:
CARRY-OVER COOK TO
INTERNAL TEMP OF:
Fish
70°C 75°C
Poultry
70°C 75°C or higher
Pork
70°C 75°C
Steak
Rare
50°C 55°C
Medium Rare
55°C 60°C
Medium
60°C 70°C
Medium Well
65°C 65°C
Well Done
70°C 75°C
Minced Beef
70°C 75°C or higher
Minced Pork
70°C 75°C
Minced Turkey
70°C 75°C
UK FOOD STANDARDS AGENCY
RECOMMENDED TEMPERATURES
65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds
Reasons meat might cook differently
Proteins come in dierent
shapes and sizes, which require
dierent cooking times, so
you may need to increase or
decrease the recommended
chart cook times to achieve
desired doneness.
For your convenience, cooking charts were created
for use with cold meat, straight from the fridge.
For even juicier results
If time permits, let meat come to room
temperature before cooking for a more juicy
center. (We recommend reducing chart cook
time by 2 minutes in this case.)
Cut size
Meat temperature
7 6
Questions? ninjakitchen.eu
Cooking best practices