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Suggested Cooking Chart
Salmon Filet
Salmon Steak
Sword Fish
Tuna Steak
White Fish
Shrimp
Turkey Burgers, 4 oz.
Turkey Burgers, 8 oz.
Pork Loin
Burgers, 4 oz.
Burgers, 8 oz.
Chicken Breast
(boneless/skinless)
Link sausage
Sliced Sausage (¾" thick)
Fajita Beef (½" thick)
T-Bone
NY Strip
Flank Steak
Onions and Peppers
(brush with olive oil)
Rare
Medium
Well
145˚F (62˚C)* 160˚F (71˚C)* 170˚F (76˚C)*
2½ min.
3 min.
4½ min.
4 min.
6 min.
7 min.
9 min.
6 min.
8 min.
4 min.
5½ min.
1½ min.
2½ min.
3½ min.
5 min.
7 min.
8 min.
8 min.
9 min.
4 min.
6 min .
1½ min.
2 min.
2½ min.
8 min.
9 min.
4 min.
7 min.
7 min.
8 min.
8½ min.
25
NOTE: Most meats were 1" thick. 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.
NOTE: The USDA recommends that meats such as beef and lamb, etc. should be
cooked to an internal temperature of 145˚F (62˚C). Pork should be cooked to an internal
temperature of 160˚F (71˚C) and poultry products should be cooked to an internal
temperature of 170˚F (76˚C) - 180˚F (82˚C) to be sure any harmful bacteria has been
10 min.
killed. When reheating meat/poultry products, they should also be cooked to an internal
temperature of 165˚F (73˚C).
10 min.
*Internal Food Temperatures
10 min.
7 min.
5 min.
6 min.
6 min.
9 min.
10 min.
9 min.
5 min.
7 min.
10 min.
10 min.
10 min.
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