Floating Hinge Grilling Chart (Cont.)

Fish, Meat and Poultry

 

Med/Rare

Med/Med Well

Well

Food

(145˚F)*

(160˚F)*

(170˚F)*

 

 

 

 

Pork Top Loin, 1/2" thick

 

 

 

4 oz each

N/R

4-5 min.

6-7 min.

Pork Chop, 1 1/4" thick

 

 

 

7 oz each

N/R

9-11 min.

12-14 min.

Rib Eye Steak, 3/4" thick

 

 

 

6 oz each

5-6 min.

6-7 min.

7-8 min.

Rib Eye Steak (frozen), 3/4" thick

 

 

 

6 oz each

9-10 min.

11-12 min.

13-14 min.

Rib Eye Steak, 1 1/4" thick

 

 

 

14 oz each

12-14 min.

15-16 min.

17-18 min.

Rib Eye Steak (frozen), 1 1/4" thick

 

 

 

14 oz each

14-16 min.

16-19 min.

N/R

Salmon Filet, 1" thick

 

 

 

6 oz. each

8-10 min.

11-13 min.

N/R

Sausage Links

N/R

5-6 min.

6-7 min.

Sausage Patties, 1/2" thick

N/R

4-5 min.

6-7 min.

Sea Scallops, 10-20 count/pound

 

3-5 min.

N/R

Shrimp, deveined, 26-30 count/pound

N/R

3-4 min.

N/R

Shrimp, deveined, 16-20 count/pound

N/R

4-5 min.

N/R

Swordfish, 1" thick

 

 

 

11 oz. each

9-10 min.

11-12 min.

N/R

Tuna Steak, 3/4" thick

 

 

 

6 oz. each

3-5 min.

5-6 min.

N/R

Turkey Burger, 3/4" thick

 

 

 

4 oz. each

N/R

N/R

6-9 min.

Turkey Burger (frozen), 3/4" thick

 

 

 

4 oz. each

N/R

N/R

8-10 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

N/R - Not Recommended

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