Cooking Chart (Cont.)
Food | Amount | Cook |
| Suggested | Internal | |
|
| Temp. ˚F | Cook Time | Temp. | ||
|
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Kabobs | 1" pieces | 450 | • | • | 160 | |
• | • | |||||
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|
| • | • |
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PORK |
|
|
|
|
|
|
Boneless, trimmed |
| • |
| 1 hr. 15 min. to |
| |
and tied | 350 |
| 1 hr. 45 min. | 160 | ||
• |
| |||||
|
|
| • |
|
|
|
Tenderloin | 425 | • | • | 20 min. | 160 | |
• | • | |||||
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|
| • |
|
|
|
LAMB |
|
|
|
|
|
|
Leg, boneless |
|
| • |
|
|
|
and tied | 350 |
| 1 hr. | 160 | ||
• |
| |||||
|
|
| • |
|
|
|
Kabobs | 1" pieces | 450 | • | • | 160 | |
• | • | |||||
|
|
| • | • |
|
|
SEAFOOD |
|
| • | • |
|
|
Swordfish steak | 3/4" thick | 450 |
| |||
• | • |
| ||||
|
|
| • | • |
|
|
Swordfish |
|
| • | • |
|
|
kabobs | 1" pieces | 450 |
| |||
• | • |
| ||||
|
|
| • | • |
|
|
Salmon steak | 3/4" thick | 450 | • | • |
| |
• | • |
| ||||
|
|
| • | • |
|
|
Shrimp, peeled | Extra Large | 450 | • | • |
| |
• | • |
| ||||
|
|
| • | • |
|
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PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of
When
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