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Suggested Cooking Chart
Salmon Filet
Salmon Steak
Sword Fish
Tuna Steak
White Fish
Shrimp
4 oz. Turkey Burgers
8 oz. Turkey Burgers
Pork Loin
4 oz. Burgers
8 oz. Burgers
Chicken Breast
(boneless/skinless)
4 oz. Frozen Turkey Burgers
8 oz. Frozen Turkey Burgers
Link Sausage
Sliced Sausage (
3
/
4
Fajita Beef (
/
" thick slices)
1
2
T-Bone
NY Strip
Flank Steak
Onions and Peppers (brush with olive oil)
NOTE: Most meats were 1" thick. Poultry was cooked to 165˚, well-done. These are recommend-
ed guidelines only. Personal taste and thickness of cut may vary cooking times. Always check
for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef, pork,
lamb, etc. should be cooked to an internal temperature of 160˚F and
poultry products should be cooked to an internal temperature of 170˚F -
180˚F to be sure any harmful bacteria, Listeria and Ecoli, has been
killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165˚F.
*Internal Food Temperatures
" thick)
Rare (140˚F)*
Medium (150˚F)*
2
1
/
min.
2
4 min.
7 min.
6 min.
4 min.
1
1
/
min.
2
2 min.
3
/
min.
1
2
4 min.
7 min.
8 min.
5 min.
4 min.
7 min.
3 min.
5 min.
1
/
min.
1
2
8 min.
4 min.
7 min.
7
Well (165˚F)*
3 min.
4
6 min.
9 min.
8 min.
5
1
/
min.
2
2
1
/
min.
3
2
4 min.
4
/
min.
1
2
5 min.
8 min.
9 min.
7 min.
5 min.
9 min.
4 min.
6 min.
2 min.
2
9 min.
7 min.
8 min.
8
1
/
min.
2
1
/
min.
2
10 min.
10 min.
10 min.
7 min.
1
/
min.
2
5 min.
6 min.
6 min.
9 min.
10 min.
9 min.
6 min.
11 min.
5 min.
7 min.
/
min.
1
2
10 min.
10 min.
10 min.
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