WARNING,: To ensure that it issafe to eat, food must be cooked
to the minimum internal temperatures listed in the _ble below.
USDA* Safe Minimum Internal Temperatures
t45 ° F
160 ° F
160° F
145° F
160 ° F
165 ° F
t65 ° 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 Agriculture
FOOD Weight or thickness Temperature Time Special instructions and tips
Slice or chop vegetables and dotwith butteror
Vegetables NA Medium 8to 20 minutes margarine. Wraptightly inheavyduty foil.Grill
turning occassionally.
Potatoes Whole Medium 40 to 60 minutes Wrap individually in heavyduty foil. Cook
rotating occassionally.
Preheat grill for 15-20 minutes thensear
steaks on eachside for two minutes.Next
Meat/Steaks 1/2to 3/4 inches High-Medium 4 to 15 minutes grill3 to5 minutes oneach side or until
desired doneness.
Grill turning once when juices rise to the
surface or until desired amount of doneness.
GroundMeats 1/2to 3/4 inches Medium 8to 15 minutes Do not leave hamburgers unattendedsince 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 on each ol
Hot dogs NA Medium 5to 10 minutes four sides.
Grill turning occassionally. During last few
Poultry-Cut 1/4to 1/2pounds Low or Medium 20 to 40 minutes minutes brush with barbecue sauceif desired,
turnseveral times.
PoultryWhole 2 to3 pounds
Lowor
Medium
Usepoultry stand and brush frequently as
1to 1-1/2hours desired
Usepoultry stand and brush frequently as
40 to 60 minutes desired
Grill turning once to desired doneness. Brush
Fish 3/4to 1inch Medium 8 to 15minutes with melted butter,margarine or oil.
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