Hamilton Beach 25361 Use and Care Manual - Page 6

Cooking Chart FOOD Steaks, Beef, 1/2-in. (1.3-cm) thick Pork Chops, 1/2-in. (1.3-cm) thick Chicken Breasts (6 oz. [170 g]), 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 Visit www.foodsafety.gov for more information on safe internal cooking temperatures. Grilled meats should rest for 3 minutes before cutting or slicing. APPROXIMATE TIME 6 to 14 minutes 7 to 9 minutes DONENESS Meat thermometer registers at least 145°F/63°C for food safety Meat thermometer registers 145°F/63°C 12 to 15 minutes 8 to 10 minutes Meat thermometer registers 165°F/73.9°C or juices run clear Meat thermometer registers at least 145°F/63°C for food safety 12 to 14 minutes 7 to 9 minutes Meat thermometer registers 160°F/71°C or juices run clear Meat thermometer registers 160°F/71°C 10 minutes per Opaque and flakes with fork 1-in. (2.5-cm) thickness 10 to 12 minutes 10 to 12 minutes Bright yellow kernels and slightly charred Tender crisp and slightly charred 12 to 15 minutes Tender when pierced with fork 6 840222302 ENv08.indd 6 6/4/14 10:04 AM