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These cooking times are for the two sided, dual contact, or George Foreman® type of indoor grill. All meats should be boneless for best results. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to 140 degrees F. Chicken should be cooked to 160 degrees F. Pork and lamb products should be cooked to 145 degrees F; seafood to 140 degrees F. All ground meat should be cooked to 165 degrees F.

MEAT Dual Contact Indoor Grilling Times
BONELESS STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
CHICKEN BREASTS Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.
FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.
FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.
GROUND BEEF PATTIES Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.
HAM STEAK Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.
HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
LAMB CHOPS Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.
PORK CHOPS Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.
PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.
SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

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