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WARNING,: To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the _ble below.
USDA* Safe Minimum Internal Temperatures
t45 ° F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
t65 ° F
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or' Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.)
* United States Depa_ment of Agriculture
FOOD Weight or thickness Temperature Time Special instructionsand tips
Slice or chop vegetables and dot with butter or
Vegetables NA Medium 8 to 20 minutes margarine. Wrap tightly in heavyduty foil. Grill
turning occassionally.
Potatoes Whole Medium 40 to 60 minutes Wrap individually in heavyduty foil. Cook
rotating occassionally.
Preheat grill for 15-20minutes then sear
steaks on each side fortwo minutes. Next
Meat/Steaks 1/2to 3/4 inches High-Medium 4 to 15 minutes
grill 3 to 5 minutes on each side or until
desired doneness.
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Ground Meats 1/2to 3/4 inches Medium 8 to 15 minutes
Do not leavehamburgers unattended since a
flare-up could occur quickly.
Grill turning occassionally. Duringlast few
Ribs 1/2 or full rack Medium 20 to 40 minutes minutes brush with barbecue sauce, turn
several times.
Grill turning four times. 2-4 minutes on each ol
Hot dogs NA Medium 5 to 10 minutes
four sides.
Grill turning occassionally. Duringlast few
Poultry-Cut 1/4 to 1/2 pounds Lowor Medium 20 to 40 minutes minutes brush with barbecue sauce if desired,
turn several times.
Poultry Whole 2 to 3 pounds
Lowor
Medium
Use poultry stand and brush frequently as
1to 1-1/2 hours
desired
Use poultry stand and brush frequently as
40 to 60 minutes
desired
Grill turning once to desired doneness. Brush
Fish 3/4 to 1inch Medium 8 to 15 minutes
with melted butter, margarine or oil.
18
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