Charbroiling Meat & Poultry
The following are a few helpful cooking times and temperatures for meats done on the infrared charbroiler.
Steaks 1” Thick
Remove excess fat from edges. Notch remaining fat on the outer edges to prevent curling.
Heat Setting: High
Internal Temperature: Medium 160° F
Cooking time: 10-12 minutes
Boneless Chicken Breasts
Pound with a meat tenderizer, until even in thickness.
Heat Setting: High
Internal Temperature: 170° F
Cooking time: 13-15 minutes
Chicken Breasts, Bone-In
Heat Setting: High
Internal Temperature: 170° F
Cooking time: 30-35 minutes
Pork Tenderloin 1-1-1/2 lbs
Brush with oil and seasoning.
Heat Setting: Medium
Cooking time: 7-9 minutes
Cooking time: 37-40 minutes
Internal Temperature: 160° F
Ham Slice 1/2” Thick
Heat Setting: High
Cooking time: 4 minutes