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Grill Cooking Chart
Food
Temp
ºF
Time/
Minutes
DONENESS
Beef
Beef Burgers 375 10 – 12 Medium
Sirloin Steak 450 14 – 16 Medium
Chicken
Chicken Breast
-boneless
425 14 – 16 Well done
Chicken Thigh -
boneless
400 12 – 14 Well done
Pork
Pork Chop -
boneless
350 14 - 16 Well done
Sausages 375 20 – 22 Well done
Fish/Seafood
Shrimp 350 6 – 8 Well done
Filet of Sole 375 7 - 9 Well done
Salmon 425 12 - 14 Well done
NOTE: All times are approximate, depending on the size and weight of
food.
IMPORTANT:
It is recommended that meat and poultry be cooked to the following
internal temperatures to be sure any harmful bacteria has been killed.
Always check the cooked food with an instant read thermometer before
serving, especially when cooking larger pieces of meat.
Ground Turkey/Chicken - 165˚F/74˚C
Ground Lamb, Pork, Veal - 160˚F/71˚C
Fresh Beef, Veal, Lamb - 145˚F/63˚C
Fresh Pork - 160˚F/71˚C
Re-heating meat & poultry - 165˚F/74˚C
6
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