Recommended Grilling Times - Taylor The Biggest Loser AG-1360-BL Instruction Manual

RECOMMENDED GRILLING TIMES

The following times are guidelines. Times will vary according to the ingredient thickness and personal taste.
For more rare results, check doneness at a shorter time.
For more well done results, you may want to grill longer.
To be sure food is truly done; use a Taylor® cooking thermometer.
Type of Food
Bacon or breakfast sausage
Beef
• Steak - boneless, ½" thick
• Hamburger, ½" thick
Chicken
• Breast -boneless, ½" thick
Fish
• Fillet, ½" thick
Hot Dog
Kabobs
Panini / Grilled sandwich
Pork
• Chops -boneless, ¾" thick
Vegetables
• Fresh Broccoli
• Fresh green or red bell pepper
• Mushrooms, sliced
• Onions, sliced
• Potatoes wedges - ½" thick
• Squash or zucchini, sliced
Pre-cooked sausage - full size
Shrimp
6
Approximate Doneness
Time (Min)
3 to 5
Cooked through
5 to 10 Pink center, brown outside, medium. Cook longer for well done.
5 to 7
8 to 12
No longer pink in center, medium. Juice runs clear when pierced.
5 to 7 Cooked through, firm to the touch.
5 Heated throughout.
10 to 14 Pierce meat or poultry with fork, juice will run clear for medium.
Vegetables will be firm.
3 to 5
Golden brown outside, heated throughout.
8 to 12 No longer pink in center, medium. Juice runs clear when pierced.
4 to 6
Tender-crisp
3 to 5
Tender-crisp
4 to 6 Tender-crisp
2 to 4 Soft
5 to 7 Tender-crisp
2 to 4
Tender-crisp
10 to 12
Heated through, pierce with fork, juice will run clear for medium.
4 to 6
Cooked through, firm to the touch.