Loading ...
Loading ...
Loading ...
6
Questions? We’re here to help!
Visit: shopelitegourmet.com for support on this product.
COOKING REFERENCE CHART
Cooking time may vary due to differences in sizing and thickness of food and may
also need adjustment based on how well you prefer your food to be cooked. Please
use the table below for suggested internal temperatures for meats, sh, and poultry.
Cook accordingly. (Source: www.fda.gov)
NOTE: The use of a food thermometer when grilling is recommended.
MINIMUM INTERNAL TEMPERATURE & REST TIME:
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
FOOD INTERNAL TEMPERATURE (°F)
Chicken Breasts 165°
Steaks 145° (allow to rest for at least 3 minutes)
Fish Fillets 145° (or until opaque/milky white)
Hamburgers 160°
Shrimp 145° (or until opaque/milky white)
Pork 145° (allow to rest for at least 3 minutes)
GRILLING TIME CHART:
FOOD TEMPERATURE (°F) GRILLING TIME (min.)
Steaks, ¾-inch thick (medium rare) 400 10-14
Steaks, ¾-inch thick (medium) 400 14-18
Hamburger 400 14-16
Chicken breast, boneless/skinless
(pound to even thickness)
400 12-18
Fish illet or steak, 1-inch thick 400 8-12
Shrimp 400 4-6
Beef kabobs (medium) 400 8-10
Vegetable kabobs 400 8-12
Lamb chops, ¾-inch thick (medium) 400 14-18
Pork chops, ¾-inch thick, (boneless) 400 12-15
Pork chops, ¾-inch thick, (with bone) 400 14-16
Sausage, precooked 325-350 8-10
Sausage, uncooked 400 12-15
Veal, ¾-inch thick (medium), boneless 400 8-10
Loading ...
Loading ...
Loading ...