Cooking Chart - Hamilton Beach 25360 Mode D'emploi

Cooking Chart

FOOD
Steaks, Beef, 1/2-in.
(1.3-cm) thick
Pork Chops, 1/2-in.
(1.3-cm) thick
Chicken Breasts (6 oz.),
boneless
Hamburgers, 1/2-in.
(1.3-cm) thick
Sausage Links or Patties
Hot Dogs
Fish Fillets
Corn on the Cob, husk
removed
Peppers, halved, seeded
Portabella Mushrooms
6
840222300 ENv03.indd 6 840222300 ENv03.indd 6
COOKING TEMPERATURE
SEAR, turning halfway
through grilling time
SEAR for 4 minutes; turn
over. Reduce temp to 350°F/
177°C. Continue grilling.
350°F/177°C, turning
halfway through grilling
time
SEAR for 4 minutes; turn
over. Reduce temp to 375°F/
190°C. Continue grilling.
350°F/177°C, turning halfway
through grilling time
375°F/190°C, turning halfway
through grilling time
SEAR for 5 minutes; turn
over. Reduce temp to 375°F/
190°C. Continue grilling.
350°F/177°C, turning halfway
through grilling time
350°F/177°C, turning halfway
through grilling time
350°F/177°C, turning halfway
through grilling time
Visit www.foodsafety.gov for more information on safe internal
cooking temperatures.
Grilled meats should rest for 3 minutes before cutting or slicing.
APPROXIMATE TIME DONENESS
6 to 14 minutes Meat thermometer registers at least
145°F/63°C for food safety
7 to 9 minutes Meat thermometer registers
145°F/63°
12 to 15 minutes Meat thermometer registers
165°F/73.9°C or juices run clear
8 to 10 minutes Meat thermometer registers at least
145°F/63°C for food safety
12 to 14 minutes Meat thermometer registers
160°F/71°C or juices run clear
7 to 9 minutes Meat thermometer registers
160°F/71°C
10 minutes per Opaque and flakes with fork
1-in. thickness
10 to 12 minutes Bright yellow kernels and slightly
charred
10 to 12 minutes Tender crisp and slightly charred
12 to 15 minutes Tender when pierced with fork
12/26/12 1:27 PM 12/26/12 1:27 PM