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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 _ble below.
USDA*
Safe Minimum
Internal
Temperatures
t45 ° F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
t65 ° 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 dot with butteror
Vegetables
NA
Medium
8 to 20 minutes margarine.Wraptightly in heavyduty foil. Grill
turningoccassionally.
Potatoes
Whole
Medium
40 to 60 minutes Wrap individually in heavyduty foil. Cook
rotatingoccassionally.
Pre heatgrill for 15-20minutesthensear
steaks on eachside fortwo 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 until desiredamountd doneness.
GroundMeats
1/2to 3/4 inches
Medium
8 to 15 minutes
Donot leavehamburgers unattended since a
flare-upcould occurquickly.
Grill turningoccassionally.Duringlast few
Ribs
1/2 or full rack
Medium
20 to 40 minutes minutesbrushwith barbecuesauce,turn
severaltimes.
Grill turningfourtimes. 2-4 minuteson eachol
Hotdogs
NA
Medium
5 to 10 minutes
foursides.
Grill turningoccassionally.Duringlast few
Poultry-Cut
1/4to 1/2pounds
Lowor Medium
20 to 40 minutes minutesbrushwith barbecuesauce if desired,
turn severaltimes.
PoultryWhole
2 to 3 pounds
Lowor
Medium
Use poultrystandand brushfrequentlyas
1 to 1-1/2hours
desired
Use poultrystandand brushfrequentlyas
40 to 60 minutes
desired
Grill turningonceto desireddoneness.Brush
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
with meltedbutter,margarine or oil.
17
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