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6
Cooking Chart
Visit www.foodsafety.gov for more information on safe internal
cooking temperatures.
Grilled meats should rest for 3 minutes before cutting or slicing.
FOOD
Steaks, Beef, 1/2-in.
(1.3-cm) thick
Pork Chops, 1/2-in.
(1.3-cm) thick
Chicken Breasts (6 oz.),
boneless
Hamburgers, 1/2-in.
(1.3-cm) thick
Sausage Links or Patties
Hot Dogs
Fish Fillets
Corn on the Cob, husk
removed
Peppers, halved, seeded
Portabella Mushrooms
COOKING TEMPERATURE
SEAR, turning halfway
through grilling time
SEAR for 4 minutes; turn
over. Reduce temp to 350°F/
177°C. Continue grilling.
350°F/177°C, turning
halfway through grilling
time
SEAR for 4 minutes; turn
over. Reduce temp to 375°F/
190°C. Continue grilling.
350°F/177°C, turning halfway
through grilling time
375°F/190°C, turning halfway
through grilling time
SEAR for 5 minutes; turn
over. Reduce temp to 375°F/
190°C. Continue grilling.
350°F/177°C, turning halfway
through grilling time
350°F/177°C, turning halfway
through grilling time
350°F/177°C, turning halfway
through grilling time
APPROXIMATE TIME
6 to 14 minutes
7 to 9 minutes
12 to 15 minutes
8 to 10 minutes
12 to 14 minutes
7 to 9 minutes
10 minutes per
1-in. thickness
10 to 12 minutes
10 to 12 minutes
12 to 15 minutes
DONENESS
Meat thermometer registers at least
145°F/63°C for food safety
Meat thermometer registers
145°F/63°
Meat thermometer registers
165°F/73.9°C or juices run clear
Meat thermometer registers at least
145°F/63°C for food safety
Meat thermometer registers
160°F/71°C or juices run clear
Meat thermometer registers
160°F/71°C
Opaque and flakes with fork
Bright yellow kernels and slightly
charred
Tender crisp and slightly charred
Tender when pierced with fork