This occurs when meat continues to cook after it’s removed from
the grill. For the best results, we recommend removing meat 5°F
before actual desired doneness. See the chart below.
For juicy and
tenderresults,
allow protein to
rest for 5 minutes
after cooking.
For roasts, half
chickens, and
large steaks,
it’s best to let
them rest for
10 minutes.
Cooking best practices
No two pieces of protein are alike, and, for that reason, they’ll
never cook the same. That’s why we recommend paying close
attention to the sizes of meat listed in our cooking charts.
Here are some more tips to ensure a great grilling experience.
Insert thermometer into center-most, thickest
part of protein. If protein is bone-in, insert it
very close to (but not touching) the bone.
Because the Foodi™ Grill cooks at high
temperatures, proteins can overcook
quickly. It’s best to monitor the internal
temperature of meat, especially during
the later stages of cooking.
For best results, use a digital food
thermometer to accurately measure
internal temperature of protein.
Theimportance
of a meat
thermometer
Carry-over cooking
FOOD COOK TO
INTERNAL TEMP OF: CARRY-OVER COOK TO
INTERNAL TEMP OF:
Fish 140˚F145˚F
Poultry 165˚F165˚F or higher
Pork 140˚F145˚F
Steak
Rare 120˚F125˚F
Medium Rare 130˚F135˚F
Medium 140˚F145˚F
Medium Well 145˚F150˚F
Well Done 155˚F160˚F
Ground Beef 155˚F160˚F or higher
Ground Pork 155˚F160˚F
Ground Turkey 155˚F160˚F
Reasons meat might cook differently
Proteins come in dierent
shapes and sizes, which require
dierent cooking times, so
you may need to increase or
decrease the recommended
chart cook times to achieve
desired doneness.
For your convenience, cooking charts were created
for use with cold meat, straight from the fridge.
For even juicier results
If time permits, let meat come to room
temperature before cooking for a more juicy
center. (We recommend reducing chart cook
time by 2 minutes in this case.)
Cut size Meat temperature
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