Use and Care Manual
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)
GroundBeef,Lamb,Pork,Veal 71˚C(160˚F)
Whole Turkey/Chicken 82˚C(180˚F)
77˚C(170˚F)forthebreast
Goose and Duck 82˚C(180˚F)
FreshBeef,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. Cookdelicatefoodssuchasshonthemediumsetting.
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