COOKING GUIDE FOR GROUND MEATS
PATTIES AND SAUSAGES
Indirect/Medium Heat
Place patties and sausages on the cooking grate. Cook for the time given in the chart or till desired doneness, turning once halfway through cooking time.
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| APPROXIMATE COOKING TIME | |
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| MEDIUM | |
CUT | THICKNESS | 160˚F (71˚C) | 170˚F (77˚C) |
Patties |
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Lean ground beef, |
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lamb, and pork | 3⁄4 in. | ||
Sausage |
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Fresh bratwurst, |
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Italian, and Polish |
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COOKING TIP
For safety sake, the U.S.D.A. recommends cooking any ground meat or ground poultry mixtures, such as burgers or meat loaves, till medium 160˚F (71˚C)The center of patties and meat loaf should not be pink, and the juices should run clear. When checking the temperature of meat loaf, wait till near the end of the cooking time before inserting the meat thermometer. Insert the thermometer near center of loaf.
INTERNAL
FOOD TEMPERATURES
Fahrenheit (F) | Celsius (C) |
140˚ | 60˚ |
150˚ | 66˚ |
160˚ | 71˚ |
170˚ | 77˚ |
180˚ | 82˚ |
VIELUXETM GRILL TEMPERATURES
Fahrenheit (F) | Celsius (C) |
325˚ | 163˚ |
350˚ | 177˚ |
375˚ | 191˚ |
400˚ | 201˚ |
450˚ | 232˚ |
500˚ | 260˚ |
550˚ | 288˚ |
METRIC
EQUIVALENTS
U.S. | Metric |
1 cup | 250 milliliters |
1 tablespoon | 20 milliliters |
1 teaspoon | 5 milliliters |
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