Grill 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. The following chart is for the maximum amount of food on the grill. Smaller quantities may take less time. To be sure that the food is truly done, use a cooking thermometer.
When cooking the following items, we recommend setting your Grill to MED:
| Rare 145°F* | Medium 160°F* | Well 170°F* |
Salmon Filet, 1" thick, 8 oz each, (3) | 7 min. | 8 min. |
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Salmon Steak, 1" thick, 10 oz each | 8 min. | 9 min. |
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Sword Fish, 1" thick, 6 oz each | 8 min. | 9 min. |
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Tuna Steak, 1" thick, 6 oz each | 6 min. | 8 min. |
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White Fish, 1/2" thick, 6 oz each | 4 min. | 6 min. |
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Turkey Burger, 3/4" thick, 4 oz each |
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| 8 min. |
Turkey Burger, 3/4" thick, 8 oz each |
|
| 12 min. |
Sea Scallops, 1" thick, 1 oz each | 31/2 min. | 41/2 min. |
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Shrimp, Split Shell, med. size, 1/2 lb. |
| 5 min. |
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Center Cut Pork Chops, 1/2" thick, 6 oz each |
| 10 min. | 11 min. |
Center Cut Pork Loin, 1" thick, 8 oz each |
| 12 min. | 14 min. |
Frozen Hamburger, 3/4" thick, 4 oz each |
| 12 min. | 13 min. |
Frozen Hamburger, 1" thick, 8 oz each |
| 15 min. | 18 min. |
Chicken Breast (boneless/skinless) 1 1/2" thick, |
| 9 min. | |
Frozen Chicken Breast (boneless/skinless) |
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| 13 min. |
1 1/2" thick, |
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Chicken Breast |
| 23 min. | |
Link Sausage |
| 5 min. | 7 min. |
Sliced Sausage, 1/2" thick |
| 6 min. | 7 min. |
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When cooking the following items, we recommend setting your Grill to MAX:
Hamburger, 3/4" thick, 4 oz each |
| 6 min. | 7 min. | |
Hamburger, 3/4" thick, 8 oz each |
| 10 min. | 11 min. | |
Fajita Beef, 1/2" thick slices | 11/2 min. | 2 min. | 21/2 | min. |
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4 min. | 5 min. | 6 min. | ||
Frozen | 6 min. | 7 min. | 8 min. | |
NY/KC Strip Steak, 3/4" thick, 8 oz each, (3) | 4 min. | 5 1/2 min. | 7 min. | |
Frozen NY/KC Strip Steak, 1" thick, 8 oz each | 10 min. | 111/2 min. | 13 min. | |
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Ribeye Steak, 3/4" thick, 8 oz each, (2) | 4 min. | 41/2 min. | 51/2 | min. |
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Frozen Ribeye Steak, 1" thick, 10 oz each | 101/2 min. | 111/2 min. | 121/2 | min. |
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Onions and Peppers (brush with olive oil) |
| 81/2 min. | 15 min. | |
Hot Dogs |
|
| 6 min. | |
Bratwurst |
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| 10 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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