Cooking Table; Food Safety - Char-Broil Traditional 4638200 Assembly Manual

Cooking Table

Cooking times and temperatures may vary according to specific recipes, cooking
conditions or barbecue equipment used. Take these factors into consideration to insure
best results. If you use the indirect cooking method (indirect cooking is lighting only one
burner and placing food on opposite side of cooking grate), allow more grilling time.
Food
Beef
Hamburger 1/2" thick
Steak 1/2"
Roast
Pork
Chops 1/2"
Ribs 5-6 lbs
Roast 3-5 lbs
Ham Steak 1/2"
Ham 5 lb fully cooked
Lamb
Chops 1/2"
Poultry
Chicken 2 1/2-3 1/2 lbs
Chicken-halved or quartered
Turkey
Seafood
Steaks 1" thick
Fillets 6-8 oz
Shrimp large or jumbo
Venison
Steak 1" thick
Burgers 1/2"
Roast 3-4 lbs
Vegetables
Wrap vegetables in foil
Baking potato, whole
Onions, whole
Tomatoes, half
Corn, whole
Mushrooms
14 • 4638200
0 0
Setting Cooking Time
Medium Med: 7-10 min/Well done: 10-15 min
Medium-Hot Rare: 3-6 min/Med: 6-9 min/Well done: 9-12
min
Low
Rare: 18-22 min per lb/Med: 22-28 min per lb
Well done: 28-32 min per lb
Medium
Well done: 15-20 min
Low-Medium
Well done: 45-90 min
Low-Medium
Well done: 18-23 min per lb
Medium-Hot
12-15 min
Low-Medium
20 min per lb
Medium
6-12 min
Low
1 hr 15 min to 1 hr 30 min
Low
40-60 min
Low-Med.
18-20 min per lb
Medium-Hot
Well done: 10-15 min
Medium-Hot
8-12 min
Low-Medium
8-12 min
Medium
Rare: 8-10 min/Med: 10-12 min
Medium
Rare: 10-12 min/Med: 12-15 min
Low-Medium
Rare: 20-22 min per lb/Med: 22-25 min per lb
Low
55-60 min
Low
45 min
Medium
30-40 min
Low
35-45 min
Medium
15-20 min
0

Food Safety

Food safety is a very important part of
enjoying the outdoor cooking experience.
To keep food safe from harmful bacteria,
follow these four basic steps:
Wash hands, utensils, and surfaces
with hot soapy water before and after
handling raw meat and poultry.
Separate raw meats and poultry
from ready-to-eat foods to avoid cross-
contamination. Use a clean platter and
utensils when removing cooked foods.
Cook meat and poultry thoroughly to
kill bacteria. Use a thermometer to
ensure proper internal food tempera-
tures.
Refrigerate prepared foods and
leftovers promptly.
How To Tell If Meat Is Grilled
Thoroughly
Meat and poultry cooked on a grill often
browns very fast on the outside. Use a
meat thermometer to be sure food has
reached a safe internal temperature, and
cut into food to check for visual signs of
doneness.
Whole poultry should reach 180
breasts, 170 F. Juices should run clear
0
and flesh should not be pink.
Hamburgers made of any ground meat or
poultry should reach 160 F, and be brown
0
in the middle with no pink juices. Beef, veal
and lamb steaks, roasts and chops can be
cooked to 145 F. All cuts of pork should
0
reach 160 F.
0
NEVER partially grill meat or poultry and
finish cooking later. Cook food completely
to destroy harmful bacteria.
When reheating takeout foods or fully
cooked meats like hot dogs, grill to 165
or until steaming hot.
F;
0
F,
0