Grilling Guide (Cont.)
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| Med Rare | Med Well | Well |
| Temp | 145˚ F | 160˚ F | 170˚ F |
Food | Setting | Cook Time | Cook Time | Cook Time |
Vegetables |
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Zucchini, peppers, | High |
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onions, 1/2" thick, |
|
| tender crisp | tender |
toss with olive oil |
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Whole Portabello | High |
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Mushroom Caps |
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| tender crisp | tender |
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PLEASE NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚ F and ground beef, veal, lamb and pork should be cooked to an internal temperature of 160˚ F. Chicken and turkey should be cooked to an internal temperature of 170˚ F for white meat and 180˚ F for dark meat. Goose and duck should be cooked to an internal temperature of 180˚ F. Fresh beef, veal and lamb, etc. should be cooked to an internal temperature of at least 145˚ F. Fresh pork should be cooked to an internal temperature of at least 160˚ F. When reheating meat and poultry products, they should also be cooked to an internal temperature of 165˚ F.
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