RECOMMENDED GRILLING TIMES
The following times are guidelines. Times will vary according to the ingredient thickness and personal taste.
?For more rare results, check doneness at a shorter time. ?For more well done results, you may want to grill longer. ?To be sure food is truly done; use a Taylor® cooking thermometer.
Type of Food | Approximate | Doneness | |
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| Time (Min) |
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Bacon or breakfast sausage | 3 to 5 | Cooked through | |
Beef |
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• | Steak - boneless, ½" thick | 5 to 10 | Pink center, brown outside, medium. Cook longer for well done. |
• | Hamburger, ½" thick | 5 to 7 |
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Chicken |
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• | Breast | 8 to 12 | No longer pink in center, medium. Juice runs clear when pierced. |
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Fish |
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• | Fillet, ½" thick | 5 to 7 | Cooked through, firm to the touch. |
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Hot Dog | 5 | Heated throughout. | |
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Kabobs | 10 to 14 | Pierce meat or poultry with fork, juice will run clear for medium. | |
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| Vegetables will be firm. |
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Panini / Grilled sandwich | 3 to 5 | Golden brown outside, heated throughout. | |
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Pork |
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• | Chops | 8 to 12 | No longer pink in center, medium. Juice runs clear when pierced. |
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Vegetables |
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• | Fresh Broccoli | 4 to 6 | |
• | Fresh green or red bell pepper | 3 to 5 | |
• | Mushrooms, sliced | 4 to 6 | |
• | Onions, sliced | 2 to 4 | Soft |
• | Potatoes wedges - ½" thick | 5 to 7 | |
• | Squash or zucchini, sliced | 2 to 4 | |
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10 to 12 | Heated through, pierce with fork, juice will run clear for medium. | ||
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Shrimp | 4 to 6 | Cooked through, firm to the touch. | |
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