Char-Broil 4638232 manual Cooking Chart, Food Safety, How to Tell if Meat is Grilled Thoroughly

Cooking Chart

Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Take these factors into consideration to insure best results. If you use the indirect cooking method (lighting only one burner and placing food on opposite side of cooking grate), allow more grilling time.

Temperatures: High = 650 F° / Medium = 450 F° / Low = 300 F°

Food	Setting	Cooking Time
Beef
Hamburger ½” thick	Medium	Med: 7-10 min/Well: 10-15 min
Steak ½”	Medium-Hot	Rare: 3-6 min/Med: 6-9 min/Well: 9-12 min
Roast	Low	Rare: 18-22 min per lb/Med: 22-28 min
		per lb/Well: 28-32 min per lb
Pork
Chops ½”	Medium	Well: 15-20 min
Ribs 5-6 lbs.	Low-Medium	Well: 45-90 min
Roast 3-5 lbs.	Low-Medium	Well: 18-23 min per lb
Ham Steak ½”	Medium-Hot	12-15 min
Ham 5 lb. fully cooked	Low-Medium	20 min per lb
Lamb
Chops ½”	Medium	6-12 min
Poultry
Chicken 2½-3½ lbs.	Low	1 hr, 15 min to 1 hr, 30 min
Chicken halved or	Low	40-60 min
quartered
Turkey	Low-Medium	18-20 min per lb
Seafood
Steaks 1” thick	Medium-Hot	Well: 10-15 min
Fillets 6-8 oz.	Medium-Hot	8-12 min
Shrimp large or jumbo	Low-Medium	8-12 min
Venison
Steak 1” thick	Medium	Rare: 8-10 min/Med: 10-12 min
Burgers ½”	Medium	Rare: 10-12 min/Med: 12-15 min
Roast 3-4 lbs.	Low-Medium	Rare: 20-22 min per lb/Med: 22-25 min per lb
Vegetables
Wrap vegetables in foil
Baking potato, whole	Low	55-60 min
Onions, whole	Low	45 min
Tomatoes, half	Medium	30-40 min
Corn, whole	Low	35-45 min
Mushrooms	Medium	15-20 min

Food Safety

Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:

Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry.

Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods.

Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures. Chill: Refrigerate prepared foods and leftovers promptly.

For more information call: USDA Meat and Poultry Hotline at 1-800-535-4555 In Washington, DC (202) 720-3333,

10:00 am-4:00 pm EST

How to Tell if Meat is Grilled Thoroughly

•Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.

•Whole poultry should reach 180 F°; breasts, 170 F°. Juices should run clear and flesh should not be pink.

•Hamburgers made of any ground meat or poultry should reach 160 F°, and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 145 F°. All cuts of pork should reach 160 F°.

•NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.

•When reheating takeout foods or fully cooked meats like hot dogs, grill to 165 F°, or until steaming hot.

Storing Your Grill

•Clean cooking grate and discard old briquets.

•Store in dry location.

•Cover grill if stored outdoors. Choose from a variety of grill covers offered by Char-Broil.

•Storage of grill indoors is permissible ONLY if gas source is disconnected.

•When removing grill from storage, follow “Cleaning Burner Assembly” instructions before starting grill.

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