Suggested Cooking Chart

 

Rare (140˚F)

Medium (150˚F)

Well (165˚F)

Salmon Filet

21/2 min.

3 min.

41/2 min.

Salmon Steak

4 min.

6 min.

10 min.

Sword Fish

7 min.

9 min.

10 min.

Tuna Steak

6 min.

8 min.

10 min.

White Fish

4 min.

51/2 min.

7 min.

Shrimp

11/2 min.

21/2 min.

31/2 min.

4 oz. Turkey Burgers

2 min.

4 min.

5 min.

8 oz. Turkey Burgers

31/2 min.

41/2 min.

6 min.

Pork Loin

4 min.

5 min.

6 min.

4 oz. Burgers

7 min.

8 min.

9 min.

8 oz. burgers

8 min.

9 min.

10 min.

Chicken Breast

5 min.

7 min.

9 min.

(boneless/skinless)

 

 

 

4 oz. Frozen Turkey Burgers

4 min.

5 min.

6 min.

8 oz. Frozen Turkey Burgers

7 min.

9 min.

11 min.

Link sausage

3 min.

4 min.

5 min.

Sliced Sausage (3/4" thick)

5 min.

6 min.

7 min.

Fajita Beef (1/2" thick slices)

11/2 min.

2 min.

21/2 min.

T-Bone

8 min.

9 min.

10 min.

NY Strip

4 min.

7 min.

10 min.

Flank Steak

7 min.

8 min.

10 min.

Onions and Peppers (brush with olive oil)

81/2 min.

 

NOTE: Most meats were 1" thick. Poultry was cooked to 165˚, 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.

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