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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 (
Fajita Beef (
1
/
" thick slices)
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 recommended 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.
Rare (140˚F*) Medium (150˚F*) Well (165˚F*)
3
/
" thick)
4
2
1
/
min.
3 min.
2
4 min.
6 min.
7 min.
9 min.
6 min.
8 min.
4 min.
5
1
/
2
1
1
/
min.
2
1
/
2
2
2 min.
4 min.
3
1
/
min.
4
1
/
2
2
4 min.
5 min.
7 min.
8 min.
8 min.
9 min.
5 min.
7 min.
4 min.
5 min.
7 min.
9 min.
3 min.
4 min.
5 min.
6 min.
1
1
/
min.
2 min.
2
8 min.
9 min.
4 min.
7 min.
7 min.
8 min.
8
/
1
2
8
4
1
/
min.
2
10 min.
10 min.
10 min.
min.
7 min.
min.
3
1
/
min.
2
5 min.
min.
6 min.
6 min.
9 min.
10 min.
9 min.
6 min.
11 min.
5 min.
7 min.
2
1
/
min.
2
10 min.
10 min.
10 min.
min.
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