Suggested Cooking Chart

For best results, preheat your Grilling Machine on High then turn to the suggested temperature setting listed below for cooking. These are recommended guidelines only, cooking times may vary.

TEMPERATURE:

Rare 145˚F

Medium 160˚

Well 170˚

LOW TEMPERATURE: Keep cooked foods warm, reheat pre-cooked foods

 

MEDIUM (M) TEMPERATURE SETTING

 

 

 

Salmon Fillet

 

9-10 min.

11-12 min.

Salmon Steak (1/2 inch thick)

 

12-16 min.

15-18 min.

Swordfish (3/4 inch thick)

 

8-11 min.

12-13 min.

Tuna Steak

 

9-10 min.

10-11 min.

Whitefish Fillet

 

5-6 min.

6-7 min.

Scallops

 

 

3-5 min.

4 oz. Fresh Turkey Burgers

 

 

5-7 min.

4 oz. Frozen Turkey Burgers

 

 

15-17 min.

8 oz. Fresh Turkey Burgers

 

 

10-14 min.

8 oz. Frozen Turkey Burgers

 

 

20-24 min.

Chicken Breast, boneless/skinless

 

9-12 min.

13-15 min.

Link Sausage

 

9-12 min.

13-15 min.

Sliced Sausage (3/4 inch thick)

 

6-7 min.

7-9 min.

Pork Chops, boneless (1/2 inch thick)

 

8-9 min.

9-10 min.

Pork Chops, boneless (1 inch thick)

 

13-16 min.

15-20 min.

Pork Loin Chop (1/2 inch thick)

 

7-8 min.

8-9 min.

4 oz. Fresh Hamburgers

 

6-9 min.

7-10 min.

4 oz. Frozen Hamburgers

 

13-16 min.

19-22 min.

8 oz. Fresh Hamburgers

 

10-13 min.

12-14 min.

8 oz. Frozen Hamburgers

 

18-21 min.

22-25 min.

Hot Dogs

 

9-15 min.

 

Vegetables (1/2 inch thick; toss with olive oil)

 

11-13 min.

 

HIGH (H) TEMPERATURE SETTING

 

 

 

Fajita Beef (1/2 inch thick slices)

1-1 1/2 min.

1 1/2-2 min.

2-2 1/2 min.

 

 

 

 

T-bone (1/2 inch thick)

5-6 min.

6-7 min.

7-8 min.

T-bone (1 inch thick)

10-12 min.

16-19 min.

21-24 min.

NY/KC Strip Steaks (1 1/4 inch thick)

6-7 min.

7-8 min.

8-9 min.

Ribeye Steak, boneless (1/2 inch thick)

5-6 min.

6-7 min.

7-8 min.

Onions Pieces and Peppers (toss with olive oil)

 

5-6 min.

7-8 min.

NOTE: Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill harmful bacteria. Use a meat or food thermometer to measure the internal temperature of cooked meat and poultry. Cook meat and poultry according to the following chart:

BEEF AND LAMB

TEMPERATURE

Medium Rare

145˚F

Medium

160˚F

Well Done

170˚F

Ground Patties

160˚F

PORK

 

Medium

160˚F

Well Done

170˚F

Pork Patties

160˚F

Ham, raw

160˚F

Ham, precooked

140˚F

POULTRY

 

Breast

170˚F

Thighs, Wings

180˚F

Ground Patties

165˚F

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