Salton GR80B Cooking Chart Cont, Pork, Lamb, Seafood, Food, Amount, Suggested, Internal, Temp. ˚F

Cooking Chart (Cont.)

Food	Amount	Cook			Suggested	Internal
		Temp. ˚F			Cook Time	Temp.
Kabobs	1" pieces	450	•	•	30-40 min.	160
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PORK
Boneless, trimmed			•		1 hr. 15 min. to
and tied	3-4 lbs.	350			1 hr. 45 min.	160
			•
			•
Tenderloin	1-1/2-2 lbs.	425	•	•	20 min.	160
			•	•
			•
LAMB
Leg, boneless			•
and tied	3-4 lbs.	350			1 hr.	160
			•
			•
Kabobs	1" pieces	450	•	•	20-40 min.	160
			•	•
			•	•
SEAFOOD			•	•
Swordfish steak	3/4" thick	450			12-18 min.
			•	•
			•	•
Swordfish			•	•
kabobs	1" pieces	450			15-25 min.
			•	•
			•	•
Salmon steak	3/4" thick	450	•	•	12-15 min.
			•	•
			•	•
Shrimp, peeled	Extra Large	450	•	•	15-20 min.
			•	•
			•	•

PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of 170-180˚F to be sure any harmful bacteria has been killed.

When re-heating meat/poultry products, they should also be cooked to an internal temperature of 165˚F.

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