Suggested Cooking Chart
| Rare (140˚F) | Medium (150˚F) | Well (165˚F) |
Salmon Filet | 21/2 min. | 3 min. | 41/2 min. |
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Salmon Steak | 4 min. | 6 min. | 10 min. |
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Sword Fish | 7 min. | 9 min. | 10 min. |
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Tuna Steak | 6 min. | 8 min. | 10 min. |
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White Fish | 4 min. | 51/2 min. | 7 min. |
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Shrimp | 11/2 min. | 21/2 min. | 31/2 min. |
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4 oz. Turkey Burgers | 2 min. | 4 min. | 5 min. |
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8 oz. Turkey Burgers | 31/2 min. | 41/2 min. | 6 min. |
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Pork Loin | 4 min. | 5 min. | 6 min. |
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4 oz. Burgers | 7 min. | 8 min. | 9 min. |
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8 oz. Burgers | 8 min. | 9 min. | 10 min. |
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Chicken Breast | 5 min. | 7 min. | 9 min. |
(boneless/skinless) |
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4 oz. Frozen Turkey Burgers | 4 min. | 5 min. | 6 min. |
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8 oz. Frozen Turkey Burgers | 7 min. | 9 min. | 11 min. |
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Link Sausage | 3 min. | 4 min. | 5 min. |
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Sliced Sausage (3/4" thick) | 5 min. | 6 min. | 7 min. |
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Fajita Beef (1/2" thick slices) | 11/2 min. | 2 min. | 21/2 min. |
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8 min. | 9 min. | 10 min. | |
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NY Strip | 4 min. | 7 min. | 10 min. |
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Flank Steak | 7 min. | 8 min. | 10 min. |
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Onions and Peppers (brush with olive oil) | 81/2 min. |
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NOTE: Most meats were 1" thick. Poultry was cooked to 165˚,
PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria, Listeria and Ecoli, has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165˚F.
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