WARNING: To ensure tha_it issafe to eat, food must be cooked
to the minimum internal temperatures listed in the _ble below.
USDA* Safe Minimum Internal Temperatures
Fish 145° F
160 ° F
160 ° F
1450 F
160° F
165° F
165 ° F
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
FOOD Weight or thickness Temperature Time Special instructions and tips
Slice or chop vegetablesand dot with butter or
Vegetables NA Medium 8to 20 minutes margarine. Wrap tightly inheavy duty foil. Grill
turningoccassionally.
Potatoes Whole Medium 40to 60 minutes Wrap individually in heavyduty foil. Cook
rotatingoccassionally.
Pre heat grill for 15-20minutes thensear
steaks on each side for two minutes. Next
Meat/Steaks 1/2 to 3/4 inches High-Medium 4 to 15 minutes grill 3 to 5 minutes on each sideor until
desireddoneness.
Grill turning once when juices riseto the
surfaceor until desired amount ddoneness.
GroundMeats 1/2 to3/4 inches Medium 8 to 15 minutes Do not leavehamburgers unattended since a
flare-upcould occur quickly.
Grill turning occassionally. During last few
Ribs 1/2or full rack Medium 20 to 40 minutes minutes brush with barbecuesauce, turn
severaltimes.
Grill turning four times. 2-4minutes on eachof
Hotdogs NA Medium 5 to 10minutes four sides.
Grill turning occassionally. During last few
Poultry-Cut 1/4 to 1/2pounds Low or Medium 20to40 minutes minutes brush with barbecuesauce ifdesired,
turnseveral times.
Poultry Whole 2to 3pounds
Lowor
Medium
1to 1-1/2hours
40to 60 minutes
Use poultry stand and brush frequently as
desired
Use poultry stand and brush frequently as
desired
Grill turning once to desired doneness. Brush
Fish 3/4 to 1 inch Medium 8 to 15 minutes with melted butter, margarine oroil.
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