Salton GEORGE FOREMAN GP324P Owner's Manual page 13

Propane

Table of Contents

PLEASE NOTE:

The United States Department of Agriculture recom-

mends that meat and poultry be cooked to the following internal temper-

atures to be sure any harmful bacteria has been killed. Ground turkey and

chicken should be cooked to an internal temperature of 165˚ F and

ground beef, veal, lamb and pork should be cooked to an internal tem-

perature of 160˚ F. Chicken and turkey should be cooked to an internal

temperature of 170˚ F for white meat and 180˚ F for dark meat. Goose

and duck should be cooked to an internal temperature of 180˚ F. Fresh

beef, veal and lamb, etc. should be cooked to an internal temperature of

at least 145˚ F. Fresh pork should be cooked to an internal temperature of

at least 160˚ F. When reheating meat and poultry products, they should

also be cooked to an internal temperature of 165˚ F.

Table of Contents