Loading ...
Loading ...
Loading ...
• Use a meat thermometer to check internal temperature.
• Cooking times are suggested and will vary depending on the thickness of the food and personal preferences.
Foods can be grilled at maximum temperature. However, you may wish to reduce the temperature for
certain items. Low temperatures will keep foods warm once cooked.
Cooking Chart
Food Item Time Internal Temperature It's Done When
Fish 12–15 mins. (1-in. thick) 155° F/68° C Opaque/Flaky Texture
Shrimp 2–4 mins. (per side) 155° F/68° C Opaque & Red Edges
Chicken Drumsticks 30–45 mins. 165° F/74° C Juice Runs Clear
Chicken Wings 20–25 mins. 165° F/74° C Juice Runs Clear
Kabobs 12–15 mins. -Your Preference
Steak 3–9 mins. (per side) 140° F/60° C–165° F/74° C Your Preference
Pork Chops 20–25 mins. 160° F/71° C No Pink Meat
Burgers 10–15 mins. 160° F/71° C Your Preference
Sausages 15–25 mins. 160° F/71° C No Pink Meat
Bacon 1–2 mins. (per side) NA Crispy
12 PowerXL™ Smokeless Grill Elite Plus™
General Cooking Guidelines
Internal Temperature
Meat Chart Food Type
Internal
Temp.*
Beef & Veal
Ground 160° F (71° C)
Steaks, roasts: medium 145° F (63° C)
Steaks, roasts: rare 125° F (52° C)
Chicken & Turkey
Breasts 165° F (74° C)
Ground, stuffed 165° F (74° C)
Whole bird, legs, thighs, wings 165° F (74° C)
Fish & Shellsh Any type 145° F (63° C)
Lamb
Ground 160° F (71° C)
Steaks, roasts: medium 140° F (60° C)
Steaks, roasts: rare 130° F (54° C)
Pork Chops, ground, ribs, roasts 160° F (71° C)
Fully cooked ham 140° F (60° C)
Use this chart and a food thermometer to
ensure that meat, poultry, seafood, and
other cooked foods reach a safe minimum
internal temperature.
*For maximum food safety, the U.S.
Department of Agriculture recommends
165° F/74° C for all poultry; 160° F/71°C
for ground beef, lamb, and pork; and
145°F/63°C, with a 3-minute resting
period, for all other types of beef, lamb,
and pork. Also review the USDA Food
SafetyStandards.
Loading ...
Loading ...
Loading ...