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Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the cut or thickness of
the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food
does need more time to cook, reset the timer and check periodically so you do not overcook.
Make sure grill is preheated before cooking.
When cooking the following items, we recommend setting your Grilling Machine to 300˚F:
Medium Rare 145˚F* Medium 160˚F* Well 170˚F*
Salmon Filet, 1" thick, 4 oz each 7-8 min. 9-10 min.
Salmon Steak, 1" thick, 10 oz each 8-9 min. 11-12 min.
Sword Fish, 1" thick, 6 oz each 8-9 min. 10-11 min.
Tuna Steak, 1" thick, 6 oz each 6-7 min. 8-9 min.
White Fish, 1/2" thick, 6 oz each 2-3 min. 4-5 min.
Turkey Burger, 3/4" thick, 4 oz each 8-10 min.
Turkey Burger, 1" thick, 8 oz each 11-13 min.
Frozen Turkey Burgers, 3/4" thick, 4 oz each 11-13 min.
Frozen Turkey Burgers, 1" thick, 8 oz each 14-16 min.
Sea Scallops, 1" thick, 1 oz each 3-4 min. 4-5 min.
Shrimp, Split Shell, med. size, 1/2 lb. 2-3 min.
When cooking the following items, we recommend setting your Grilling Machine to 350˚F:
Center Cut Pork Chops, 1/2" thick, 6 oz each 8-9 min. 10-11 min.
Pork Tenderloin, 1/2" thick, 2 oz each 3 min. 5-6 min.
Hamburger, 3/4" thick, 4 oz each 7-8 min. 9-10 min.
Hamburger, 1" thick, 8 oz each 9-10 min. 11-12 min.
Frozen Hamburger, 3/4" thick, 4 oz each 9-10 min. 11-12 min.
Frozen Hamburger, 1" thick, 8 oz each 15-16 min. 17-18 min.
Chicken Breast (boneless/skinless)1
1
/
2
" thick, 6-8 oz each 9-10 min.
Frozen Chicken Breast (boneless/skinless) 1
1
/
2
" thick, 6-8 oz each 12-13 min.
Link Sausage 4-5 min. 5-6 min.
Sliced Sausage (1/2" thick) 4-5 min. 5-6 min.
Brats 5-6 min. 6-7 min.
Hot Dogs 5-6 min.
Ham Steak, 3/4" thick, 4 oz each 4-5 min. 5-6 min.
When cooking the following items, we recommend setting your Grilling Machine to 400˚F:
Fajita Beef (
1
/
2
" thick slices) 1-2 min. 2-2
1
/
2
min. 2
1
/
2
-3min.
T-Bone Steak, 3/4" thick, 12 oz each 3-4 min. 4-5 min. 5-6 min.
Frozen T-Bone, 3/4" thick, 16 oz each 8-9 min. 11-12 min. 13-14 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each 7-8 min. 8-9 min. 9-10 min.
Frozen NY/KC Strip Steak, 3/4" thick, 8 oz each 7-8 min. 8-9 min. 9-10 min.
Ribeye Steak, 3/4" thick, 12 oz each 5-6 min. 6
1
/
2
-7
1
/
2
min. 8-9 min.
Frozen Ribeye Steak, 3/4" thick, 10 oz each 9-10
1
/
2
min. 10-11
1
/
2
min. 11-12
1
/
2
min.
Onions and Peppers (brush with olive oil) 7-8 min. 9-10 min.
NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following
internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked
to an internal temperature of 165˚F and ground beef, veal lamb and pork be cooked to an internal temperature of
160˚F. Chicken and turkey should be cooked to an internal temperature of170˚F for white meat and 180˚F for dark
meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, ect. should
be cooked to an internal temperature of 145˚F. Fresh pork should be cooked to an internal temperature of at least
160˚F. When re-heating meat and poultry products, they should also be cooked to an internal temperature of 165˚F.
* Internal Food Temperature
GR_GRP99 Series_IB_19-7-07 7/19/07 4:45 PM Page 7