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 meat does need more time to cook, simply place the meat back on the grill for 5 minutes increments and check periodically so you don’t over cook.

Grill Chart

1.Preheat INDOOR/OUTDOOR BARBEQUE GRILL

2.Grill food according to the recommended time or until desired

doneness. Turn halfway through cooking time, or more often if necessary.

3.Boneless cuts of meat will grill more evenly and not scratch the non-stick surface.

4.Leave the lid on during cooking to decrease cooking time and keep food moist and juicy.

5.Let thick cuts of meat rest 5 minutes before serving.

Food

Temperature

Time

Chicken Breast halves

4

20-30 minutes

Fish steak 1 inch thick

4

20 minutes

Hamburgers (4 oz each)

4

5-15 minutes

 

 

 

Pork chops, 1 inch thick

5

20-35 minutes

 

 

 

Sausage, fresh(do not preheat)

4

20-30 minutes

 

 

 

Steak, 1/2 inch thick

5

5-12 minutes

Shrimp, 26 to 30

5

10-15 minutes

Roasting / Baking Chart

Place meat or Poultry in a baking container, cover baking container

with aluminum foil or glass lid. Using oven mitts, carefully place baking container on Grill, cover Grill with Lid to keep in moisture.

Food

Amount

Temperature

Time

Beef pot roast

2-4 lbs.

4

2-3 hours

Whole chicken fryer

2.5-4 lbs

5

1-1.5 hours

Fresh ham

5-7 lbs.

5

1.5-2.5 hours

 

 

 

 

Pork Roast

2-4 lbs.

5

1.25-2.25 hours

 

 

 

 

Baked Potato wrapped in foil

1-8

4

1.25-1.5 hours

NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F. Chicken and turkey should be cooked to an internal temperature of170˚F for white meat and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of 145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When re-heating meat and poultry products, they should also be cooked to an internal temperature of 165˚F.

11