8
7
FOOD SETTING COOKING TIME COMMENTS
POULTRY
Chicken breast, boneless 12 8 – 10 minutes Cooked to 170ºF
and skinless (8 oz.)
Chicken tenderloins 10 4 – 6 minutes Cooked to 170ºF
4 to 6 pieces
Turkey tenderloin (½ lb.) 12 9 – 11 minutes Cooked to 170ºF
Turkey burgers (5 oz.) 12 4 – 6 minutes Cooked to 170ºF
FISH
Tilapia fillets (6 oz., ea.) 10 5 – 7 minutes Cooked to 145ºF
Trout fillet 6 oz. 9 5 – 7 minutes Cooked to 145ºF
Salmon fillet (8 oz. piece) 10 6 – 8 minutes Cooked to 145ºF
Salmon steak (8 oz.) 10 7 – 9 minutes Cooked to 145ºF
Tuna steak (6 oz.) 10 6 – 8 minutes Cooked to 145ºF
Shrimp 10 3 – 5 minutes Cooked to 145ºF
SANDWICHES
Grilled cheese 4 3 – 5 minutes Cook until cheese is
melted and sandwich
is golden
Grilled cheese with 4 4 – 5 minutes Cook until cheese is
tomato tuna, ham or melted and
bacon sandwich is golden
Quesadillas 4 2 – 3 minutes Cook until cheese is
melted and tortilla
is lightly browned
GRILLING FRUITS AND VEGETABLES
The following are meant to be used as a guideline only. The times reflect a full grill of
food. Cooking time will depend upon thickness and cut being used. Use a cooking
thermometer or remove one piece of food from the grill and test with fork for doneness.
If the food needs longer cooking, check periodically to avoid overcooking the food.
Note: It is easy to overcook food because it is cooking from both sides.
FOOD SETTING GRILLING TIME
Asparagus Spears 9 4 – 6 minutes
Bell peppers, assorted colors 9 5 – 7 minutes
cut into ½-inch rings
Mushrooms , thickly sliced 8 4 – 5 minutes
Onion slices, ½-inch 8 5 – 7 minutes
Potato slices, ½-inch 12 14 – 16 minutes
Portabella mushrooms, 8 4 – 6 minutes
3-inch diameter
Zucchini slices, ½-inch 8 3 – 4 minutes
Fresh pineapple slices, ½-inch 8 2 – 4 minutes
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Using a meat thermometer cook test for doneness by inserting the meat
thermometer into the center of the food being cooked and make sure the thermometer
is not touching the bone.
FOOD TO BE COOKED MEDIUM WELL DONE OR
FULLY COOKED
Chicken Breast 170ºF 77ºC
Chicken Thigh 180ºF 82ºC
Beef / Lamb/Veal 160ºF 71ºC 170ºF 77ºC
Pork 160ºF 71ºC
Reheated cooked meats and poultry 165º F 74ºC
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