COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of time to kill any
Color is not the best indicator that food is safe to eat. Use a
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition.
COOK TO INTERNAL TEMPERATURE
Category | Food | Temperature (°F) | Rest | |
Time | ||||
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Ground Meat & | Beef, Pork, Veal, Lamb | 160 | None | |
Meat Mixtures | Turkey, Chicken | 165 | None | |
Fresh Beef, | Steaks, roasts, chops | 145 | 3 minutes | |
Veal, Lamb | ||||
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| Chicken & Turkey, whole | 165 | None | |
| Poultry breasts, roasts | 165 | None | |
Poultry | Poultry thighs, legs, wings | 165 | None | |
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| Duck & Goose | 165 | None | |
| Stuffing (cooked alone or in bird) | 165 | None | |
| Fresh pork | 145 | 3 minutes | |
Pork and Ham | Fresh ham (raw) | 145 | 3 minutes | |
| Precooked ham (to reheat) | 140 | None | |
| Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None | |
Seafood | Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
Clams, oysters, and mussels | Cook until shells open during cooking. | None | ||
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| Scallops | Cook until flesh is milky white or opaque and firm. | None |
QUICK TEMPERATURE REFERENCE
TEMP. RANGE COOKING TYPE | TOP SMOKE | LOWER AIR VENTS |
| VENT |
|
SLOW COOKING / | ||
SMOKING * | ||
|
BAKING /
BAKING /
ROASTING
GRILLING /
500°-600° SEARING
OPEN AREA IS SHADED
The above vent adjustments are a guide. The temperatures may vary due to wind, outside ambient temperatures and amount of char- coal used. You may have to set and adjust to suit your conditions.
*Low temperatures are best achieved by using the divider accessory DPA304 and controlling the air on one side.
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