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6
Cooking Chart
Visit www.foodsafety.gov for more information on safe internal
cooking temperatures.
Grilled meats should rest for 3 minutes before cutting or slicing.
FOOD COOKING TEMPERATURE APPROXIMATE TIME DONENESS
Steaks, Beef, 1/2-in.
(1.3-cm) thick
SEAR, turning halfway through
grilling time
6 to 14 minutes Meat thermometer registers at least
145°F/63°C for food safety
Pork Chops, 1/2-in.
(1.3-cm) thick
SEAR for 4 minutes; turn over.
Reduce temp to 350°F/
177°C. Continue grilling.
7 to 9 minutes Meat thermometer registers 145°F/63°C
Chicken Breasts (6 oz. [170 g]),
boneless
350°F/177°C, turning
halfway through grilling time
12 to 15 minutes Meat thermometer registers
165°F/73.9°C or juices run clear
Hamburgers, 1/2-in.
(1.3-cm) thick
SEAR for 4 minutes; turn over.
Reduce temp to 375°F/
190°C. Continue grilling.
8 to 10 minutes Meat thermometer registers at least
145°F/63°C for food safety
Sausage Links or Patties 350°F/177°C, turning halfway
through grilling time
12 to 14 minutes Meat thermometer registers 160°F/71°C
or juices run clear
Hot Dogs 375°F/190°C, turning halfway
through grilling time
7 to 9 minutes Meat thermometer registers 160°F/71°C
Fish Fillets SEAR for 5 minutes; turn over.
Reduce temp to 375°F/
190°C. Continue grilling.
10 minutes per
1-in. (2.5-cm) thickness
Opaque and flakes with fork
Corn on the Cob, husk removed 350°F/177°C, turning halfway
through grilling time
10 to 12 minutes Bright yellow kernels and slightly
charred
Peppers, halved, seeded 350°F/177°C, turning halfway
through grilling time
10 to 12 minutes Tender crisp and slightly charred
Portabella Mushrooms 350°F/177°C, turning halfway
through grilling time
12 to 15 minutes Tender when pierced with fork
840222302 ENv08.indd 6 6/4/14 10:04 AM
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