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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 table be!ow.
USDA* Safe Minimum
internal
Temperatures
145 ° F
160 ° F
160 ° F
1450 F
160 ° F
165 ° F
165 ° 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 instructions and tips
Slice or chop vegetables and dotwith butteror
Vegetables
NA
Medium
8 to 20 minutes margarine. W raptightly in heavyduty foil. Grill
turningoccassionally.
Potatoes
Whole
Medium
40 to 60 minutes Wrapindividually in heavyduty foil. Cook
rotatingoccassionally.
Pre heat grillfor 15-20minutesthensear
steaks on eachsidefor two minutes.Next
Meat/Steaks
1/2to 3/4 inches
High-Medium
4 to 15 minutes
grill 3 to 5 minuteson eachside or until
desireddoneness.
Grill turningoncewhenjuices riseto the
surfaceor untildesiredamountd doneness.
GroundMeats
1/2to 3/4 inches
Medium
8 to 15 minutes
Do not leavehamburgers unattended since a
flare-upcouldoccur quickly.
Grill turningoccassionally.Duringlast few
Ribs
1/2or full rack
Medium
20 to 40 minutes minutesbrushwith barbecuesauce,turn
severaltimes.
Grill turningfourtimes. 2-4 minuteson eachof
Hot dogs
NA
Medium
5 to 10 minutes
foursides.
Grill turningoccassionally.Duringlast few
Poultry-Cut
1/4to 1/2 pounds
Lowor Medium
20 to 40 minutes minutesbrushwith barbecuesauce if desired,
turnseveraltimes.
PoultryWhole
2 to 3 pounds
Lowor
Medium
Use poultrystand and brushfrequentlyas
1 to 1-1/2hours
desired
Use poultrystand and brushfrequentlyas
40 to 60 minutes
desired
Grill turningonce to desireddoneness.Brush
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
with melted butter,margarine or oil.
17
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