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WARNING:
To ensure that it is safe to eat, food must be cooked
to the minimum
internaJ temperatures listed in the tab!e below.
USDA* Safe Minimum
_nternal
Temperatures
145 ° F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
165 ° F
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Vea! or Lamb
Ground
Beef, Veal or Lamb
Whole Poultry (Turkey,
Chicken,
Duck, etc.)
Ground
or Pieces Pou!try (Chicken
Breast, etc.)
* United States; Depa_ment of Agriculture
FOOD
Vegetables
Weight or thickness
NA
Temperature
Medium
Potatoes
Whole
Medium
Meat/Steaks
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.
40 to 60 minutes Wrap individually in heavy duty foil. Cook
rotating occassionallv.
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
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.
Grill turning occassionally. During last 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. During last few
Poultry-Cut
1/4 to 1/2 pounds
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
Grill turning once to desired doneness. Brush
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
with melted butter, margarine or oil.
29
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