Publicité
Floating Hinge Grilling Chart
The following times are meant to be used as guidelines only. The times reflect a
full grill of food. Place the fish skin side down if possible. Times will vary due to
the cut and thickness of the meat being cooked. To be sure that the food is
done, use a cooking thermometer. If the food does need more time to cook,
check periodically so you do not over cook. Some cooked food temperatures
are not recommended.
Food
Bratwurst, 5 total
Chicken Breast
(boneless/skinless)
1 1/2" thick, 6-8 oz each
Chicken Breast (Frozen
boneless/skinless)
1 1/2" thick, 5-7 oz each
Filet Mignon, 1 1/2" thick
5 oz each
Fajita Beef (
1
/
" thick slices)
2
Fajita Chicken (
1
/
Ham Steak, 1/2" thick
4 oz each
Hamburgers, 3/4" thick
4 oz each
Hamburgers, 1" thick
8 oz each
Hot Dogs (Jumbo)
1 lb. total
Kabobs Beef
Kabobs Chicken
Marlin Steaks, 1" thick
8 oz each
NY/KC Strip, 1" thick
12 oz each
NY/KC Strip, (frozen) 1" thick
12 oz each
*Internal Food Temperatures
Fish, Meat and Poultry
" thick slices)
2
Med/Rare
Med/Med Well
(145˚F)*
N/R
N/R
N/R
9-11 min.
1 1/2-2 min.
2-2 1/2 min.
N/R
N/R
N/R
N/R
N/R
7-8 min.
N/R
5-6 min.
6-7 min.
12-13 min.
N/R - Not Recommended
8
(160˚F)*
(170˚F)*
16-18 min.
18-20 min.
N/R
8-11 min.
N/R
10-12 min.
11-13 min.
N/R
2-3 min.
2-3 min.
3-4 min.
6-7 min.
7-8 min.
9-10 min.
5-6 min.
6-7 min.
8-10 min.
N/R
7-10 min.
7-8 min.
7-8 min.
9-10 min.
14-15 min.
16-17 min.
Well
N/R
N/R
N/R
N/R
N/R
Publicité
