Suggested Cooking Chart

When cooking the following items, we recommend setting your Grilling Machine to the "MIN" temperature setting when cooking the foods below:

 

Rare 140˚F*

Medium 150˚F*

Well 165˚F*

Salmon Filet

31/2 min.

4 min.

51/2min.

 

 

 

 

Salmon Steak

8 min.

10 min.

12 min.

Sword Fish

9 min.

11 min.

12 min.

Tuna Steak

7 min.

9 min.

11 min.

White Fish

5 min.

6 min.

71/2 min.

 

 

 

 

4 oz. Turkey Burgers

31/2 min.

41/2 min.

5 min.

 

 

 

 

8 oz. Turkey Burgers

4 min.

5 min.

6 min.

Scallops

31/2 min.

41/2 min.

51/2 min.

When cooking the following items, we recommend setting your Grilling Machine to a medium temperature setting, see page 4, when cooking the foods listed below:

Pork Chops

10 min.

11 min.

13 min.

Pork Loin

7 min.

9 min.

11 min.

4 oz. Burgers

71/2 min.

81/2 min.

91/2 min.

 

 

 

 

8 oz. Burgers

11 min.

12 min.

13 min.

Chicken Breast

6 min.

71/2 min.

81/2 min.

(boneless/skinless)

 

 

 

Chicken Breast bone-in

15 min.

16 min.

18 min.

(up to 21/2" thick)

 

 

 

 

 

 

 

4 oz. Frozen Turkey Burgers

4 min.

5 min.

6 min.

8 oz. Frozen Turkey Burgers

7 min.

9 min.

11 min.

Link Sausage

41/2 min.

51/2 min.

61/2 min.

 

 

 

 

Sliced Sausage (3/4" thick)

51/2 min.

61/2 min.

71/2 min.

When cooking the following items, we recommend setting your Grilling Machine to the "MAX" temperature setting when cooking the foods listed below:

Fajita Beef (1/2" thick slices)

11/2 min.

2 min.

21/2 min.

T-Bone

8 min.

10 min.

12 min.

NY Strip

4 min.

7 min.

11 min.

Flank Steak

7 min.

8 min.

10 min.

Onions and Peppers (brush with olive oil)

 

81/2 min.

15 min.

NOTE: Most meats were 1" thick. Poultry was cooked to 165˚F, well-done. These are recommended guidelines only. Personal taste and thickness of cut may vary cooking times. Always check for doneness and always use fresh, refrigerated foods.

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.

* Internal Food Temperatures

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