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3
Food Preparation
Plate/Position
Temperature and Time
Bacon Lay in a single layer.
Grill or Griddle;
flat position.
High, until desired doneness.
Beef,
boneless steak
Up to 2 inches thick.
Season to taste. Drain
off marinade well if
marinated before
grilling.
Grill; closed or
flat.
High, in the closed position, 3 to 10
minutes. High, in the flat position,
for 3 to 6 minutes per side,
depending on the thickness.
Beef, fillets
1 to 2 inches thick.
Season to taste. Drain
off marinade well if
marinated before
grilling.
Grill; closed or
flat.
High, 8 to 12 minutes in the closed
position. High, 4 to 6 minutes per
side in the flat position, up to 12
minutes in total depending on
thickness.
Beef,
hamburgers
Shape meat into
burgers of even weight
and thickness.
Grill; closed or
flat.
High, 5 to 8 minutes to degree of
desired doneness.
Chicken,
boneless,
skinless breast
halves
½ to ¾-inch thick. All
chicken grilled at one
time should be same
thickness.
Grill or Griddle;
closed or flat.
High, in the closed position, for 7 to 9
minutes. If grilling in the flat position,
cook on High for 8 to 10 minutes per
side. (Juices will run clear with no
signs of pink when done.)
Chicken,
boneless,
skinless thighs
Spread to even
thickness, remove all
visible fat.
Grill or Griddle;
closed or flat.
High, in the closed position, 8 to 10
minutes. If grilling in the flat position,
cook on High for 8 to 10 minutes per
side. (Juices will run clear with no
signs of pink when done.)
Fish steaks
(sword, tuna,
salmon/boned)
¾ to 1 inch thick.
Season to taste. Drain
off marinade well if
marinated before
grilling.
Grill or Griddle;
closed or flat.
High, in the closed position, 6 to 7½
minutes. If grilling in the flat position,
cook on High for 7 to 8 minutes per
side.
Ham steaks
Dry thoroughly with
paper towels; remove
bone if there is one.
Grill or Griddle;
closed or flat.
Medium until heated through,
3 to 5 minutes.
Hot dogs,
cooked
sausages
Splitting your hot dogs
or sausages gives
them a deeper grilled
flavor.
Grill or Griddle;
closed or flat.
High, in the closed position, 3 to 4
minutes if grilling split hot dogs or
sausages. Whole sausages take 6 to
10 minutes in the closed position. If
grilling in the flat position, always
split the hot dogs or sausages. Flip
after 3 to 4 minutes.
HELPFUL COOKING CHART
If you are cooking meats that are 2 inches thick, use the closed position. Cooking times are
approximate and depend on thickness of foods being cooked. To be safe, use an instant read
thermometer and refer to the USDA’s safe internal temperature chart, page 4.
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