Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the cut or thickness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not overcook.
When cooking the following items, we recommend setting your Grilling Machine to 300˚F
| Rare 145°F* | Medium 160°F* | Well 170°F* |
Salmon Filet, 1" thick, 4 oz each | 6 min. | 7 min. |
|
Salmon Steak, 1" thick, 10 oz each | 8 min. | 9 min. |
|
Sword Fish, 1" thick, 6 oz each | 8 min. | 9 min. |
|
Tuna Steak, 1" thick, 6 oz each | 7 min. | 9 min. |
|
White Fish, 1/2" thick, 6 oz each | 5 min. | 6 min. |
|
Turkey Burger, 3/4" thick, 4 oz each |
|
| 8 min. |
Turkey Burger, 3/4" thick, 8 oz each |
|
| 12 min. |
Frozen Turkey Burgers, 1" thick, 4 oz each |
|
| 12 min. |
Frozen Turkey Burgers, 1" thick, 8 oz each |
|
| 15 min. |
Sea Scallops, 1" thick, 1 oz each | 3 1/2 min. | 4 1/2 min. |
|
Shrimp, Split Shell, med. size, 1/2 lb. |
| 4 min. |
|
When cooking the following items, we recommend setting your Grilling Machine to 360˚F:
Center Cut Pork Chops, 1/2" thick, 6 oz each | 10 min. | 11 min. |
Pork Tenderloin, 1/2" thick, 2 oz each | 5 min. | 6 min. |
Hamburger, 3/4" thick, 4 oz each | 8 min. | 9 min. |
Hamburger, 3/4" thick, 8 oz each | 9 min. | 10 min. |
Frozen Hamburger, 3/4" thick, 4 oz each | 12 min. | 13 min. |
Frozen Hamburger, 1" thick, 8 oz each | 15 min. | 16 min. |
Chicken Breast (boneless/skinless)1 1/2" thick, |
| 9 min. |
Frozen Chicken Breast (boneless/skinless) |
| 13 min. |
1 1/2" thick, |
|
|
Chicken Breast |
| 23 min. |
Link Sausage | 5 min. | 7 min. |
Sliced Sausage (1/2" thick) | 6 min. | 7 min. |
When cooking the following items, we recommend setting your Grilling Machine to 400˚F:
Fajita Beef (1/2" thick slices) | 1 | 1/2 min. | 2 min. | 2 | 1/2 min. |
| 4 min. | 5 min. |
| 6 min. | |
Frozen |
| 6 min. | 7 min. |
| 8 min. |
NY/KC Strip Steak, 1" thick, 8 oz each |
| 5 min. | 6 min. |
| 7 min. |
Frozen NY/KC Strip Steak, 1" thick, 8 oz each |
| 10 min. | 11 1/2 min. |
| 13 min. |
Ribeye Steak, 1" thick, 12 oz each |
| 6 min. | 7 1/2 min. |
| 9 min. |
Frozen Ribeye Steak, 1" thick, 10 oz each | 10 | 1/2 min. | 11 1/2 min. | 12 | 1/2 min. |
Onions and Peppers (brush with olive oil) |
|
| 8 1/2 min. |
| 15 min. |
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145°F. Pork 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 has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165°F.
* Internal Food Temperatures
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