WARNING: To ensure that it issafe to eat, food must be cooked
to the minimum intema| temperatures listed inthe table below.
USDA* Safe Minimum internal Temperatures
145° F
160° F
160° F
t45 ° F
160° F
165° F
165°F
Fish
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 Agricu|ture
FOOD Weight or thickness Temperature Time Special instructions and tips
Slice or chop vegetables and dotwith butter or
Vegetables NA Medium 8to 20 minutes margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Potatoes Whole Medium 40 to 60 minutes Wrap individually in heavy duty foil. Cook
rotatingoccassionally.
Pre heat grill for 15-20 minutes then sear
steaks on eachside fortwo minutes. Next
Meat/Steaks 1/2to 3/4 inches High-Medium 4 to 15 minutes grill 3 to 5 minutes on each side oruntil
desired doneness.
Grill turning once when juices rise to the
surface or untildesired amount ddoneness.
GroundMeats 1/2to 3/4 inches Medium 8to 15 minutes Do not leave hamburgers unattended since a
flare-upcould occurquickly.
Grill turning occassionally. During last few
Ribs 1/2 or full rack Medium 20to 40 minutes minutes brush with barbecue sauce, turn
severaltimes.
Grill turning four times. 2-4minutes oneach ol
Hot dogs NA Medium 5to 10 minutes four sides.
Grill turning occassionally. During last few
Poultry-Cut 1/4to 1/2pounds Low orMedium 20 to 40 minutes minutes brushwith barbecuesauce ifdesired,
turnseveral times.
PoultryWhole 2 to3 pounds
Lowor
Medium
1to 1-1/2hours
40 to 60 minutes
Use poultry stand and brushfrequently as
desired
Use poultry stand and brushfrequently as
desired
Grill turning once to desired doneness. Brush
Fish 3/4to 1inch Medium 8to 15minutes with meltedbutter, margarineor oil.
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