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Cooking Chart
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
FOOD
Bacon
Steaks, Beef, 1/2-in. (1.3-cm) thick
Pork Chops, 1/2-in. (1.3-cm) thick
Chicken Breasts (4 oz.), boneless
Hamburgers, 1/2-in. (1.3-cm) thick
Sausage Links or Patties
Hot Dogs
Fish Fillets
For delicious grilling recipes and more, visit www.hamiltonbeach.com/recipes.
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NOTE: The variable-heat power cord offers heat settings from "MIN" and
1 (low) to 5 (high). Setting 5 is for quick cooking of steaks, boneless chicken,
hamburgers, and hot dogs. Settings 3 and 4 are for thick cuts of meat or
large pieces of bone-in chicken. Start cooking at the higher setting, then
reduce heat if needed. Settings 1 and 2 should be used to keep food warm
after it has been cooked.
APPROXIMATE TIME
8 to 10 minutes
6 to 14 minutes
7 to 9 minutes
12 to 15 minutes
8 to 10 minutes
12 to 14 minutes
7 to 9 minutes
1-in. (2.5-cm) thickness
10 minutes per
DONENESS
Until crisp
Meat thermometer registers 125°F/52°C (rare);
135°–140°F/57°–60°C (medium); 155°–160°F/
68°–71°C (well done)
Meat thermometer registers 145°F/63°C
Meat thermometer registers 165°F/74°C or
juices run clear
Meat thermometer registers 145°F/63°C
Meat thermometer registers 160°F/71°C or
juices run clear
Meat thermometer registers 165°F/74°C
Opaque and flakes with fork
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