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Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the cut or thick-
ness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If
the food does need more time to cook, reset the timer and check periodically so you do not overcook.
When cooking the following items, we recommend setting your Grilling Machine to 300˚F:
Salmon Filet, 1" thick, 4 oz each
Salmon Steak, 1" thick, 10 oz each
Sword Fish, 1" thick, 6 oz each
Tuna Steak, 1" thick, 6 oz each
White Fish, 1/2" thick, 6 oz each
Turkey Burger, 3/4" thick, 4 oz each
Turkey Burger, 3/4" thick, 8 oz each
Frozen Turkey Burgers, 1" thick, 4 oz each
Frozen Turkey Burgers, 1" thick, 8 oz each
Sea Scallops, 1" thick, 1 oz each
Shrimp, Split Shell, med. size, 1/2 lb.
When cooking the following items, we recommend setting your Grilling Machine to 360˚F:
Center Cut Pork Chops, 1/2" thick, 6 oz each
Pork Tenderloin, 1/2" thick, 2 oz each
Hamburger, 3/4" thick, 4 oz each
Hamburger, 3/4" thick, 8 oz each
Frozen Hamburger, 3/4" thick, 4 oz each
Frozen Hamburger, 1" thick, 8 oz each
Chicken Breast (boneless/skinless)1
Frozen Chicken Breast (boneless/skinless)
1
1
/
" thick, 6-8 oz each
2
Chicken Breast bone-in (up to 2
Link Sausage
Sliced Sausage (1/2" thick)
When cooking the following items, we recommend setting your Grilling Machine to 400˚F:
Fajita Beef (
1
/
" thick slices)
2
T-Bone Steak, 3/4" thick, 12 oz each
Frozen T-Bone, 3/4" thick, 12 oz each
NY/KC Strip Steak, 1" thick, 8 oz each
Frozen NY/KC Strip Steak, 1" thick, 8 oz each
Ribeye Steak, 1" thick, 12 oz each
Frozen Ribeye Steak, 1" thick, 10 oz each
Onions and Peppers (brush with olive oil)
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to
an internal temperature of 145˚F. Pork 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 has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165˚F.
* Internal Food Temperatures
Rare 145˚F*
3
1
/
" thick, 6-8 oz each
1
2
1
/
" thick)
2
1
1
10 min.
10
1
7
Medium 160˚F*
6 min.
7 min.
8 min.
9 min.
8 min.
9 min.
7 min.
9 min.
5 min.
6 min.
/
min.
4
/
min.
1
2
2
4 min.
10 min.
5 min.
8 min.
9 min.
12 min.
15 min.
5 min.
6 min.
/
min.
2 min.
2
4 min.
5 min.
6 min.
7 min.
5 min.
6 min.
11
1
/
min.
2
6 min.
7
1
/
min.
2
/
min.
11
/
min.
1
2
2
8
1
/
min.
2
Well 170˚F*
8 min.
12 min.
12 min.
15 min.
11 min.
6 min.
9 min.
10 min.
13 min.
16 min.
9 min.
13 min.
23 min.
7 min.
7 min.
2
1
/
min.
2
6 min.
8 min.
7 min.
13 min.
9 min.
12
/
min.
1
2
15 min.
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