Grilling Chart - Wolfgang Puck Bistro BRGG0090 User Manual

HSN_RGG_090C 2/4/10 1:00 PM Page 11

Grilling Chart

Meat Time/Temp. Doneness Test
BEEFSTEAKS
1 " thick 10 - 15 min. Medium rare - 145˚
3 ⁄4" thick MAX Medium - 160˚
Well done - 170˚
BURGERS
(3 ⁄4" thick)
Hamburgers 14 - 16 min. Medium (160°) or
400° Until no longer pink
in center
Turkey burgers 15 - 20 min.
400°
PORK CHOPS
Rib and loin 10 - 12 min. Until slightly pink
1 ⁄ 2" thick 12 - 15 min. in center or 160°.
3 ⁄4" thick 12 - 15 min.
350°
PORK RIBS
Spare ribs 25 - 30 min. Until no longer pink
350° in center or 160˚.
Country-style 25 to 35 min. Until no longer pink
350° in center or 160˚
SAUSAGE LINKS
Hot dogs and 4 - 6 min. Until hot (140˚)
other cooked, 400°
Bratwurst and 12 - 15 min. Until no longer pink
other 300° in center (180˚)
uncooked
smoked or
fresh sausages
Helpful Hints
Slash fat around edge to prevent
curling (avoid cutting into meat).
Slash fat around edge to prevent
curling (avoid cutting into meat).
Turn ribs every 5 minutes.
Pierce 2 or 3 times to prevent skin
from bursting.
Turn 3 or 4 times while grilling.
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Grilling Chart (cont.)
Meat Time/Temp. Doneness Test
CHICKEN PIECES
Bone-in 25 - 35 min. Until juice in center
350° is no longer pink
Boneless breast 20 - 35 min. Until juice in center
half with skin 350° is no longer pink
Boneless, skinless 15 - 20 min. Until juice in center
breast half 350° is no longer pink
SHRIMP
Large raw, 8 - 12 min. Until pink and firm
shelled 350°
and deveined
FISH
Whole, drawn 10 min. per Until fish flakes
and scaled 1/2" thick easily with fork (160˚) Brush all fish lightly with vegetable
350°
Steaks, 3⁄4" thick 15 - 20 min. Until fish flakes
350° easily with fork (160˚) before grilling.
Fillets 10 min. per Until fish flakes
1/2" thick easily with fork (160˚) up first.
350°
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Helpful Hints
Grill bone-in chicken meaty
side down for the first 10 minutes,
then turn every 5 minutes until
done.
Brush lightly with vegetable oil
before grilling and twice while
grilling to retain moisture
Measure fish at thickest point.
oil before grilling and twice while
grilling to retain moisture.
Brush grill lightly with vegetable oil
If fillets have skin, grill skin sides