WARNING: To ensure that it is :safe to eat, fo_ must be cooked to the minimum intema temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
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
145 ° F
160 ° F
160 ° F
145 ° F
160 ° F
165 ° F
165 ° F
FOOD | Weight or thickness Temperature | Time | Special instructions and tips |
Slice or chop vegetables and dot with butter or
VegetablesNAMedium 8 to 20 minutes margarine. Wrap tightly in heavy duty foil. Grill turning occassionally.
Potatoes | Whole | Medium | 40 to 60 minutes | Wrap individually in heavy duty foil. Cook | |
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| rotating occassionally. | |
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| Pre heat grill for | |
Meat/Steaks | 1/2 to 3/4 inches | 4 to 15 minutes | steaks on each side for two minutes. Next | ||
grill 3 to 5 minutes on each side or until | |||||
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| desired doneness. | |
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| Grill turning once when juices rise to the | |
Ground Meats | 1/2 to 3/4 inches | Medium | 8 to 15 minutes | surface or until desired amount of doneness. | |
Do not leave hamburgers unattended since a | |||||
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| Grill turning occassionally. During last few | |
Ribs | 1/2 or full rack | Medium | 20 to 40 minutes | minutes brush with barbecue sauce, turn | |
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| several times. | |
Hot dogs | NA | Medium | 5 to 10 minutes | Grill turning four times. | |
four sides. | |||||
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| Grill turning occassionally. During last few | |
1/4 to 1/2 pounds | Low or Medium | 20 to 40 minutes | minutes brush with barbecue sauce if desired, | ||
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| turn several times. | |
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| Lowor | 1 to | Use poultry stand and brush frequently as | |
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| desired | |||
Poultry Whole | 2 to 3 pounds |
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| Use poultry stand and brush frequently as | |||
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| Medium | 40 to 60 minutes | ||
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| desired | |||
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Fish | 3/4 to 1 inch | Medium | 8 to 15 minutes | Grill turning once to desired doneness. Brush | |
with melted butter, margarine or oil. | |||||
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