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OPERATING INSTRUCTIONS(CONTINUED)
Cooking Guidelines
BEEF
SKIRT STEAK, MEDIUM
1-INCH THICK
HOT DOG
4 OUNCES
STEAK, MEDIUM
1-INCH THICK - FILET MIGNON, RIBEYE,
NEW YORK STRIP & PORTERHOUSE
BURGER
3/4 - INCH THICK
HANGER STEAK, MEDIUM
1-INCH THICK
PORK
PORK CHOP, MEDIUM
1-INCH THICK
SAUSAGE
3-OUNCE LINK
PORK TENDERLOIN
1 POUND
PORK SHOULDER/BUTT
8 POUNDS
CHICKEN
CHICKEN BREAST OR THIGH
4 OUNCES - BONELESS, SKINLESS
CHICKEN THIGH OR LEG
3-6 OUNCES - BONE-IN*
CHICKEN BREAST
10-12 OUNCES - BONE-IN*
WHOLE CHICKEN*
8 POUNDS
SEAFOOD
SHRIMP
LARGE
SCALLOP
1 1/2 OUNCES
FISH, FILET
1-INCH THICK
FISH, WHOLE
1 POUND
HEAT TYPE
HEAT LEVEL
HEAT TYPE
HEAT LEVEL
HEAT TYPE
HEAT LEVEL
HEAT TYPE
HEAT LEVEL
AVG. COOKING TIME
4-6 MIN.
5-7 MIN.
6-8 MIN.
8-10 MIN.
8-10 MIN.
AVG. COOKING TIME
8-10 MIN.
10-13 MIN.
15-20 MIN.
12 HOURS
APPROX. 90 MIN / LB.
AVG. COOKING TIME
8-12 MIN.
35-45 MIN.
35-45 MIN.
3-5 HOURS
AVG. COOKING TIME
4-6 MIN.
4-6 MIN.
5-10 MIN.
15-20 MIN.
21
HEAT KEY
DIRECT
HEAT
SMOKE
LOW HEAT
150°-250°F
MEDIUM HEAT
300°-450°F
HIGH HEAT
450°-550°F+
USDA SAFE MINIMAL
INTERNAL TEMPS
FISH & SHELLFISH:
145°F
BEEF OR PORK STEAKS
145°F
OR CHOPS:
GROUND BEEF OR PORK:
160°F
CHICKEN:
165°F
Cook times outlined in this chart
are general guidelines that may
vary depending or desired
doneness, thickness, amount of
each item being cooked, grill or
grilling style, ambient temperature
and/or weather. We recommends
always using a cooking thermome-
ter to gauge the internal
temperature of all meat products.
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