Owner's Manual

Recommended Cooking Times:
Type of Meat
Thickness
Doneness
Grilling Time*
Safe Internal Temperature*
*approx
*data from USDA
Beef
Boneless Rib Eye!
or Tenderloin
1 in
Med Rare !
Med
14-18!
18-22
145°F / 62.8°C
Boneless!
Sirloin Steak
1 in
Med Rare !
Med
14-18!
18-22
145°F / 62.8°C
T-bone,
Porterhouse steak
1 in
Med Rare !
Med
8-12
12-15
145°F / 62.8°C
Ground Meat!
patties
3/4 in
No longer pink
10-16
160°F / 71.1°C
Poultry
Chicken Breast
half or thigh
(skinless & boneless)
4-5 oz each
Tender and!
no longer pink
8-12
165°F / 73.9°C
Turkey Breast
1/2 in
Tender and!
no longer pink
8-12
165°F / 73.9°C
Pork
Boneless!
Loin chop
3/4 in
Med
12-16
145°F / 62.8°C
Lamb
Rib
or Loin chop
1/2 to
1 in
Med
12-15
145°F / 62.8°C
Fish & Seafood
Fillet or Steaks
1/2 to
1 in
Flakes
4-6
145°F / 62.8°C
Sea Scallops
12 to 15 per Ib
Opaque
5-8
145°F / 62.8°C
Shrimp
Medium!
to Large
pink
6-8
145°F / 62.8°C