Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change
Fax +32 2 359 95 50 the page numbering. Keep the language integrity. Print only what is inside the frame.
Recommended internal temperatures:
Meat Type | Recommended Internal |
| Temperature1 |
Poultry | 180oF |
Beef; rare | 140oF |
Beef; medium rare | 145oF |
Beef; medium | 160oF |
Beef; well done | 170oF |
Pork Chops | 160oF |
Pork Loin | 160oF |
Lamb leg (3 – 5 lb.) | 160oF |
Beef skewers | 160oF |
Seafood skewers | 160oF |
Chicken skewers | 180oF |
Sausage skewers | 160oF |
1Internal temperature at the end of the cooking, according to USDFA Food safety and Inspection services Guidelines
•Cooking times will vary according to shape, thickness and composition of food. It is recommended that food be checked after the minimum time stated to avoid over cooking.
•For adding flavor, do marinate or apply rubs, seasonings and spices to foods, but this prior to putting on the grill.
10 | GRB 32231 - 111026 |
