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31
FOOD TYPE RARE MEDIUM-RARE MEDIUM MEDIUM-WELL
REMOVE IDEAL REMOVE
IDEAL
REMOVE IDEAL REMOVE
IDEAL
Beef Steaks
125° 130° 130° 135° 140° 145° 155° 160°
Beef Roasts
120° 125° 125° 130° 135° 145° 150° 160°
Lamb Chops
125° 130° 130° 135° 135° 145° 155° 160°
Lamb Roast
120° 130° 125° 130° 135° 145° 150° 160°
Pork Chops
125° 130° 135° 140° 145° 150°
Pork Roasts
125° 130° 135° 140° 145° 150°
Veal Chops
130° 135° 140° 145° 155° 160°
Veal Roasts
125° 130° 135° 145° 150° 160°
FOOD TYPE RESTING TIME REMOVE IDEAL INTERNAL TEMPERATURE
Whole Chicken - Roasted 5 minutes
160° - 165°
165°- 170°
Whole Turkey - Roasted*
20-60 minutes 150° - 170°
165° - 170°
USING THE GRILL
Grilling
Meat Temperatures
The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal”
temperature on the right is the ideal internal temperature after resting. These temperatures are all Fahren-
heit.Note, these are not USDA Recommendations. The USDA temperatures are conservatively 10
°
– 15
°
higher
because of food safety however most professional chefs will not cook a medium-rare steak to 150
°F
.
* A large Turkey can take 60 minutes of resting with a temperature shift of 20° or more
EN
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