HSN_RGG_090C 2/4/10 1:00 PM Page 11
Grilling Chart
Meat | Time/Temp. Doneness Test | Helpful Hints | |
BEEFSTEAKS |
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1” thick | 10 - 15 min. | Medium rare - 145˚ | Slash fat around edge to prevent |
3 ⁄4” thick | MAX | Medium - 160˚ | curling (avoid cutting into meat). |
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| Well done - 170˚ |
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BURGERS |
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(3 ⁄4” thick) |
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Hamburgers | 14 - 16 min. | Medium (160°) or |
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| 400° | Until no longer pink |
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| in center |
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Turkey burgers | 15 - 20 min. |
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| 400° |
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PORK CHOPS |
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Rib and loin | 10 - 12 min. | Until slightly pink | Slash fat around edge to prevent |
1 ⁄ 2” thick | 12 - 15 min. | in center or 160°. | curling (avoid cutting into meat). |
3 ⁄4” thick | 12 - 15 min. |
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| 350° |
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PORK RIBS |
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Spare ribs | 25 - 30 min. | Until no longer pink | Turn ribs every 5 minutes. |
| 350° | in center or 160˚. |
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25 to 35 min. | Until no longer pink |
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| 350° | in center or 160˚ |
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SAUSAGE LINKS |
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Hot dogs and | 4 - 6 min. | Until hot (140˚) | Pierce 2 or 3 times to prevent skin |
other cooked, | 400° |
| from bursting. |
Bratwurst and | 12 - 15 min. | Until no longer pink | Turn 3 or 4 times while grilling. |
other | 300° | in center (180˚) |
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uncooked |
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smoked or |
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fresh sausages |
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Grilling Chart (cont.)
Meat | Time/Temp. Doneness Test | Helpful Hints | |
CHICKEN PIECES |
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25 - 35 min. | Until juice in center | Grill | |
| 350° | is no longer pink | side down for the first 10 minutes, |
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| then turn every 5 minutes until |
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| done. |
Boneless breast | 20 - 35 min. | Until juice in center |
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half with skin | 350° | is no longer pink |
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Boneless, skinless 15 - 20 min. | Until juice in center |
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breast half | 350° | is no longer pink |
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SHRIMP |
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Large raw, | 8 - 12 min. | Until pink and firm | Brush lightly with vegetable oil |
shelled | 350° |
| before grilling and twice while |
and deveined |
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| grilling to retain moisture |
FISH |
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Whole, drawn | 10 min. per | Until fish flakes | Measure fish at thickest point. |
and scaled | 1/2” thick | easily with fork (160˚) | Brush all fish lightly with vegetable |
| 350° |
| oil before grilling and twice while |
|
|
| grilling to retain moisture. |
Steaks, 3⁄4” thick | 15 - 20 min. | Until fish flakes | Brush grill lightly with vegetable oil |
| 350° | easily with fork (160˚) | before grilling. |
Fillets | 10 min. per | Until fish flakes | If fillets have skin, grill skin sides |
| 1/2” thick | easily with fork (160˚) | up first. |
| 350° |
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11 | 12 |
