Floating Hinge Grilling Chart (Cont.)
Fish, Meat and Poultry
| Med/Rare | Med/Med Well | Well |
Food | (145˚F)* | (160˚F)* | (170˚F)* |
Pork Top Loin, 1/2" thick |
|
|
|
4 oz each | N/R | ||
Pork Chop, 1 1/4" thick |
|
|
|
7 oz each | N/R | ||
Rib Eye Steak, 3/4" thick |
|
|
|
6 oz each | |||
Rib Eye Steak (frozen), 3/4" thick |
|
|
|
6 oz each | |||
Rib Eye Steak, 1 1/4" thick |
|
|
|
14 oz each | |||
Rib Eye Steak (frozen), 1 1/4" thick |
|
|
|
14 oz each | N/R | ||
Salmon Filet, 1" thick |
|
|
|
6 oz. each | N/R | ||
Sausage Links | N/R | ||
Sausage Patties, 1/2" thick | N/R | ||
Sea Scallops, |
| N/R | |
Shrimp, deveined, | N/R | N/R | |
Shrimp, deveined, | N/R | N/R | |
Swordfish, 1" thick |
|
|
|
11 oz. each | N/R | ||
Tuna Steak, 3/4" thick |
|
|
|
6 oz. each | N/R | ||
Turkey Burger, 3/4" thick |
|
|
|
4 oz. each | N/R | N/R | |
Turkey Burger (frozen), 3/4" thick |
|
|
|
4 oz. each | N/R | N/R |
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚F. Pork should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165˚F.
*Internal Food Temperatures | N/R - Not Recommended |
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