Recommended Cooking Times - Fuego FELG21C Use And Care Manual

Recommended Cooking Times:

Type of Meat
Beef
Boneless Rib Eye
or Tenderloin
Boneless
Sirloin Steak
T-bone,
Porterhouse steak
Ground Meat
patties
Poultry
Chicken Breast
half or thigh
(skinless & boneless)
Turkey Breast
Pork
Boneless
Loin chop
Lamb
Rib
or Loin chop
Fish & Seafood
Fillet or Steaks
Sea Scallops
Shrimp
Thickness Doneness
Med Rare
1 in
Med
Med Rare
1 in
Med
Med Rare
1 in
Med
3/4 in No longer pink
4-5 oz each Tender and
no longer pink
1/2 in Tender and
no longer pink
3/4 in Med
1/2 to Med
1 in
1/2 to Flakes
1 in
12 to 15 per Ib Opaque
Medium pink
to Large
Grilling Time* Safe Internal Temperature*
*approx *data from USDA
14-18 145°F / 62.8°C
18-22
14-18 145°F / 62.8°C
18-22
8-12 145°F / 62.8°C
12-15
10-16 160°F / 71.1°C
8-12 165°F / 73.9°C
8-12 165°F / 73.9°C
12-16 145°F / 62.8°C
12-15 145°F / 62.8°C
4-6 145°F / 62.8°C
5-8 145°F / 62.8°C
6-8 145°F / 62.8°C