840175500 ENnv10.qxd:Layout 1 10/9/08 8:51 AM Page 9
Grilling Chart NOTE: After one hour, grill will automatically turn off. |
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| Always preheat grill before cooking. |
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| APPROX. COOKING TIME | OR | DESIRED FOOD TEMP |
| FOOD TYPE (FRESH) | GRID TEMP | (MANUAL MODE) | (PROBE MODE) | |
| Beef, Pork, Veal, Lamb | 425°F (220ºC) |
| 160ºF/71ºC for medium | |
| (steaks and chops) |
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| 170ºF/77ºC for well done | |
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| Beef, Pork, Veal, Lamb | 425°F (220ºC) |
| 160°F (71ºC) | |
| (ground) |
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| Chicken, Turkey | 375ºF (190ºC) |
| 165°F (74ºC) | |
| (pieces) |
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| Chicken, Turkey | 375ºF (190ºC) |
| 165°F (74ºC) | |
| (ground) |
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| Fish | 425ºF (220ºC) | Depends on type. |
| 145°F (63ºC)/or opaque |
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| Cook until opaque and |
| and flakes easily with fork |
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| flakes easily with fork. |
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NOTES:
•Grill temperature settings range from 300ºF (150ºC) to 425ºF (220ºC).
•Desired food temperature settings range from 140ºF (60ºC) to 180ºF (82ºC).
•Length of cooking time and temperature may vary based on batch size, food thickness, and weight.
•All temperatures are based on fresh, NOT frozen foods.
•When cooking meat, use grill in PROBE Mode to determine internal temperatures.
•Always follow package directions.
•Visit foodsafety.gov for more information on safe internal cooking temperatures.
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