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First Use
Meat (Internal) Temperature Guide
20
Ground Products
Hamburger
Beef, veal, lamb, pork
Chicken, turkey
160°F
160°F
165°F
Beef, Veal, Lamb Roasts & Steaks
Medium-rare 145°F
Medium 160°F
Well-done 170°F
Pork Chops, Roast, Ribs
Medium 160°F
Well-done 170°F
Sausage fresh 160°F
Poultry
Chicken, whole & pieces
Duck
180°F
180°F
Turkey (un-stuffed)
Whole
180°F
180°F
Breast 170°F
Dark meat 180°F
Stuffing (cooked separately) 165°F
Eggs Fried, poached
Yolk & whites are firm
Casseroles 160°F
Sauces
Custards 160°F
First Cooking Experience
1s
t Primo Turkey
Grill Temperature: 275°F - 300°F
Place turkey, 10-15 lbs, on a Primo® Sitter (sold separately) and
coat with your favorite spices. You may place your beverage of
choice, herbs, or any flavored juices/sauces inside your sitter be-
fore setting your turkey upright.
Retain temperatures of 275°F - 300°F until done. Use a meat ther-
mometer for safe temperature of poultry.
Raise the temperature to 500ºF in the last 20 minutes for a stronger
roasting effect.
1s
t Primo Chicken
Grill Temperature: 325°F - 350°F
Place chicken on a Primo® Sitter (sold separately) and coat with
your favorite spices. You may place your beverage of choice,
herbs, or any flavored juices/sauces inside your sitter before setting
your chicken upright.
Retain temperature of 325°F - 350°F until done. Use a meat ther-
mometer to gauge poultry temperature.
Baste your chicken with extra sauce, though it isn‘t necessary when
using your Primo® Grill. The moisture retaining capability of your
Primo® will not dry your food.
1st Primo Burger
Grill Temperature: 450°F - 500°F
Cook burgers with onions, lid down, for 6 minutes on each side.
Reduce temperature by closing top and bottom vents.
Add cheese in the last minute of preparation time. Warm buns.
1s
t Primo Fish
Salmon is the preferred 1st time choice
Grill Temperature: 325°F - 350°F
Place your salmon steak or filet on the Primo® when temperature
level is achieved.
Sprinkle herbs, sea salt and fresh ground pepper.
Retain temperatures of 325°F - 350°F until done. 10-15 minute per
lb of fish. Use a meat thermometer for safe temperature for fish.
First Use
15
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