Grill Cooking Chart
WARNING: To ensure that it is safe to eat. food must be cooked
to the minimum internal temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish 145° F
Pork 160° F
Egg Dishes
160° F
Steaks and Roasts of Beef, Veal or Lamb 145° F
Ground Beef, Veal or Lamb 160° F
Whole Poultry {Turkey, Chicken, Duck, etc.)
165° F
Ground or Pieces Pouitry (Chicken Breast, etc.) 165° F
United States Department of Agriculture
FOOD Weight or thickness Temperature Time Speciai instructions and tips
Vegetables NA Medium 8 to 20 minutes
Slice or chop vegetables and dot with butter or
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Potatoes Whole Medium 40 to 60 minutes
Wrap individually in heavy duty foil. Cook
rotating occassionally.
Meat/Steaks 1/2 to 3/4 inches High-Medium 4 to 15 minutes
Pre heat grill for 15-20 minutes then sear
steaks on each side for two minutes. Next
grill 3 to 5 minutes on each side or until
desired doneness.
Ground Meats 1/2 to 3/4 inches Medium 8 to 15 minutes
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Do not leave hamburgers unattended since a
flare-up could occur quickly.
Ribs 1/2 or full rack Medium 20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce, turn
several times.
Hot dogs NA Medium 5 to 10 minutes
Grill turning four times. 2-4 minutes on each of
four sides.
Poultry-Cut 1/4 to 1/2 pounds Low or Medium 20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce if desired,
turn several times.
Poultry Whole 2 to 3 pounds
Low or 1 to 1-1/2 hours
Use poultry stand and brush frequently as
desired
Medium 40 to 60 minutes
Use poultry stand and brush frequently as
desired
Fish 3/4 to 1 inch Medium 8 to 15 minutes
Grill turning once to desired doneness. Brush
with melted butter, margarine or oil.
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