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Grill Cooking Chart
Food
Beef
Beef Burgers
Sirloin Steak
Chicken
Chicken Breast
-boneless
Chicken Thigh -
boneless
Pork
Pork Chop -
boneless
Sausages
Fish/Seafood
Shrimp
Filet of Sole
Salmon
NOTE: All times are approximate, depending on the size and weight of
food.
IMPORTANT:
It is recommended that meat and poultry be cooked to the following
internal temperatures to be sure any harmful bacteria has been killed.
Always check the cooked food with an instant read thermometer before
serving, especially when cooking larger pieces of meat.
Ground Turkey/Chicken - 165˚F/74˚C
Ground Lamb, Pork, Veal - 160˚F/71˚C
Fresh Beef, Veal, Lamb - 145˚F/63˚C
Fresh Pork - 160˚F/71˚C
Re-heating meat & poultry - 165˚F/74˚C
6
Temp
Time/
ºF
Minutes
375
10 – 12
450
14 – 16
425
14 – 16
400
12 – 14
350
14 - 16
375
20 – 22
350
6 – 8
375
7 - 9
425
12 - 14
DONENESS
Medium
Medium
Well done
Well done
Well done
Well done
Well done
Well done
Well done
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