Grilling Timetable
| Burgers |
1/2 to 3/4 inch thick |
7 to 9 min.-rare; 10 to 14 min.-medium; 14 to 16 min.-well done |
| Beef steak |
1 inch thick |
10 to 12 min.-rare; 12 to 14 min.-medium; 16 to 18 min.-well done |
| Lamb chops |
1 inch thick |
10 to 12 min.-rare; 12 to 14 min.-medium; 14 to 16 min.-well done |
| Pork loin or
Rib chops |
1 inch thick |
30 to 40 min.-medium; 40 to 50 min.-well done |
| Pork steak or blade |
1 inch thick |
30 to 40 min.-medium; 40 to 50 min.-well done |
| Pork tenderloin |
2 inches thick |
20 to 30 min.-medium; 30 to 40 min.-well done |
| Pork ribs |
1 3/4 to 3 3/4 lbs. |
2 3/4 to 4 1/2 hours |
| Veal chop |
1 inch thick |
8 to 10 min.-medium |
| Chicken breast |
5 to 8 oz. |
16 to 20 min. |
| Chicken legs, thighs |
5 to 8 oz. |
30 min. |
| Duck breast |
3 to 5 oz. |
6 to 10 min.-medium rare; 10 to 12 min.-medium; 12 to 14 min.-well done |
| Fish fillets or steaks |
5 to 8 oz. |
10 min. per inch of thickness |
Doneness Chart for Grilling
| Burgers |
130°F-rare; 145° to 155°F-medium; 160°F-well done |
| Beef steak and tenderloin |
130°F-rare; 145° to 155°F-medium; 160°F-well done |
| Lamb chops |
135°F rare |
| Pork loin or rib chops |
145° to 150°F medium |
| Pork steak or blade |
145° to 150°F medium |
| Pork tenderloin |
145° to 150°F medium |
| Pork ribs |
Meat pulls back from the bone |
| Veal chops |
155° to 160°F-medium; 165°F-well done |
| Chicken breast |
165°F |
| Chicken legs, thighs |
165°F |
| Duck breast |
135° to 140°F-rare; 145° to 155°F-medium; 165°F-well done |
| Fish fillets or steaks |
Begins to flake when tested with a fork In thickest part |
| Shellfish |
Opaque and somewhat firm to the touch |