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WARNING:
To ensure that it is safe to eat, food must be c_ked
to the minimum
interna| temperatures listed in the table below.
USDA*
Safe Minimum
Internal
Temperatures
145 ° F
160 ° F
160 ° F
145 ° F
160 ° F
t 65 ° F
165 ° F
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Vea! or Lamb
Ground
Beef, Veal or Lamb
Whole Pouliry
(Turkey,
Chicken,
Duck, etc.)
Ground
or Pieces Poultry (Chicken
Breast, etc.)
* United States Depa_ment of Agriculture
FOOD
Vegetables
Potatoes
Meat/Steaks
Weight or thickness
NA
Temperature
Medium
Time
8 to 20 minutes
Special instructions and tips
Slice or chop vegetables and dot with butter or
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Whole
Medium
40 to 60 minutes Wrap individually in heavy duty foil. Cook
rotating occassionally.
1/2 to 3/4 inches
High-Medium
4 to 15 minutes
Pre heat grill for 15-20 minutes then sear
steaks on each side for two minutes. Next
grill 3 to 5 minutes on each side or until
desired doneness.
Ground Meats
Ribs
1/2 to 3/4 inches
Medium
8 to 15 minutes
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Do not leave hamburgers unattended since a
flare-up could occur quickly.
1/2 or full rack
Medium
Grill turning occassionally. During last few
20 to 40 minutes minutes brush with barbecue sauce, turn
several times.
Hot dogs
NA
Grill turning four times. 2-4 minutes on each of
Medium
5 to 10 minutes
four sides.
Poultry-Cut
1/4 to 1/2 pounds
Grill turning occassionally. During last few
Low or Medium
20 to 40 minutes minutes brush with barbecue sauce if desired,
turn several times.
Poultry Whole
2 to 3 pounds
Low or
Medium
Use poultry stand and brush frequently as
1 to 1-1/2 hours
desired
Use poultry stand and brush frequently as
40 to 60 minutes
desired
Fish
3/4 to 1 inch
Medium
Grill turning once to desired doneness. Brush
8 to 15 minutes
with melted butter, margarine or oil.
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