Suggested Cooking Chart
| Rare | Medium | Well |
| (145˚F)* | (160˚F)* | (170˚F)* |
|
|
|
|
Salmon Filet (1” thick) | 5 min. | 8 min. |
|
|
|
|
|
Rainbow Trout Filet (3/4” thick) | 5 min. | 6 min. |
|
|
|
|
|
Tuna Steak | 5 min. | 9 min. |
|
White Fish Filet (3/4” thick) | 21/2 min. | 31/2 min. |
|
|
|
|
|
Shrimp |
| 3 min. |
|
|
|
|
|
4 oz. Turkey Burgers |
|
| 6 min. |
Pork Loin (1/2" thick) |
| 21/2 min. | 31/2 min. |
|
|
|
|
4 oz. Burgers | 7 min. | 8 min. | 9 min. |
|
|
|
|
Chicken Breast |
|
| 7 min. |
(boneless/skinless) |
|
|
|
Sliced Sausage (1/2" thick) |
| 3 min. | 4 min. |
|
|
|
|
Fajita Beef (1/4" thick slices) | 11/2 min. | 2 min. | 21/2 min. |
|
|
|
|
NY, KC, Top Loin Strip Steak | 4 min. | 7 min. | 10 min. |
(1/2" thick) |
|
|
|
|
|
| |
Onions and Peppers (brush with olive oil) | 8 min. |
| |
NOTE: Most meats were 1" thick. 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 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.
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