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    Grilling Times Temperatures PDF

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    Mule148
    This document provides approximate grilling times and temperatures for safely cooking various meats and poultry on the grill. It emphasizes using a food thermometer to ensure meats are cooked to the proper internal temperature to kill any harmful bacteria. A chart is included listing common items, their sizes, recommended grilling times, and the minimum safe internal temperature to cook each item. Safety tips like applying barbecue sauce only near the end of grilling are also mentioned.

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    Grilling Times Temperatures PDF

    Uploaded by

    Mule148
    192 views2 pages
    This document provides approximate grilling times and temperatures for safely cooking various meats and poultry on the grill. It emphasizes using a food thermometer to ensure meats are cooked to the proper internal temperature to kill any harmful bacteria. A chart is included listing common items, their sizes, recommended grilling times, and the minimum safe internal temperature to cook each item. Safety tips like applying barbecue sauce only near the end of grilling are also mentioned.

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    This document provides approximate grilling times and temperatures for safely cooking various meats and poultry on the grill. It emphasizes using a food thermometer to ensure meats are cooked to the proper internal temperature to kill any harmful bacteria. A chart is included listing common items, their sizes, recommended grilling times, and the minimum safe internal temperature to cook each item. Safety tips like applying barbecue sauce only near the end of grilling are also mentioned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    192 views2 pages

    Grilling Times Temperatures PDF

    Uploaded by

    Mule148
    This document provides approximate grilling times and temperatures for safely cooking various meats and poultry on the grill. It emphasizes using a food thermometer to ensure meats are cooked to the proper internal temperature to kill any harmful bacteria. A chart is included listing common items, their sizes, recommended grilling times, and the minimum safe internal temperature to cook each item. Safety tips like applying barbecue sauce only near the end of grilling are also mentioned.

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    of 2

    Grilling Food Safely

    Approximate Grilling Times and Temperatures for Meat and Poultry

    Always use a food thermometer to be sure meats and poultry are cooked to a safe internal temperature
    and doneness. Research conducted by the U.S. Department of Agriculture (USDA) indicates that the
    color of the meat is not a reliable indicator meat or poultry has reached a temperature high enough to
    destroy harmful bacteria that may be present. For approximate cooking times, see the following chart
    compiled from various resources. Remember that outdoor grills can vary in heat. When using a
    barbecue sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning.

    NOTE: USDA recommends cooking pork, beef, veal, lamb chops, roasts, steaks to 145 F then let
    rest 3 minutes before carving or eating.

    ITEM SIZE GRILLING TIME INTERNAL TEMP


    IN F
    BEEF
    Steaks 3/4 thick 3 to 4 min./side Medium rare 145
    4 to 5 min./side Medium 160
    Kabobs 1-inch cubes 3 to 4 min./side 145 to 160
    Hamburger patties 1/2 thick 3 min. per side 160
    Roast, rolled rump (indirect heat) 4 to 6 lbs. 18 to 22 min./lb. 145 to 160
    sirloin tip (indirect heat) 3 1/2 to 4 lbs. 20 to 25 min./lb.
    Ribs, Back cut in 1-rib portions 10 min./side 160
    Tenderloin Half, 2 to 3 lbs. 10 to 12 min./side Medium rare 145
    Whole, 4 to 6 lbs. 12 to 15 min./side Medium 160
    HAM
    Fully cooked (indirect heat) any size 8 to 10 min./lb. 140
    Cook-before-eating (indirect heat) Whole, 10 to 14 lbs. 10 to 15 min./lb. 160
    Half, 5 to 7 lbs. 12 to 18 min./lb.
    Portion, 3 to 4 lbs. 30 to 35 min./lb.
    LAMB
    Chops, shoulder, loin, or rib 1" thick 5 min./side 145 to 160
    Steaks, sirloin, or leg 1" thick 5 min./side 145 to 160
    Kabobs 1" cubes 4 min./side 145 to 160
    Patties, ground 4 oz., 1/2" thick 3 min./side 160
    Leg, butterflied 4 to 7 lbs. 40 to 50 min. total 145 to 160
    OSTRICH or EMU
    Fan filets, steaks, or kabobs 3/4" thick 3 min./side Medium rare 145
    Patties, ground 1/2" thick 3 min./side 160
    PORK, Fresh
    Chops, bone-in or boneless 3/4" thick 3 to 4 min./side 145
    1 1/2" thick 7 to 8 min./side
    Tenderloin 1/2 to 1 1/2 lbs. 15 to 25 min. total 145
    Ribs (indirect heat) 2 to 4 lbs. 1 1/2 to 2 hrs. 145
    Patties, ground 1/2" thick 4 to 5 min./side 145
    VEAL
    Chops, steaks 1" thick 5 to 7 min./side 145 to 160
    Roast, boneless (indirect heat) 2 to 3 lbs. 18 to 20 min./lb. 145 to 160
    VENISON
    Roast, saddle, or leg 6 to 7 lbs. 25 to 30 min./lb. 145 to 160
    Steaks 3/4" thick 4 to 5 min./side Medium rare 145
    6 to 7 min./side Medium 160
    * CHICKEN
    Whole (indirect heat), not stuffed
    broiler fryer 3 to 4 lbs. 60 to 75 min. 165 to 180 as
    roasting hen 5 to 7 lbs. 18 to 25 min./lb. measured in
    Capon 4 to 8 lbs. 15 to 20 min./lb. the thigh
    Cornish hens 18 to 24 oz. 45 to 55 min.
    Breast halves, bone-in 6 to 8 oz. each 10 to 15 min./side 165 to 170
    boneless 4 oz. each 6 to 8 min./side
    Other parts: Legs or thighs 4 to 8 oz. 10 to 15 min./side 165 to 180
    Drumsticks 4 oz. 8 to 12 min./side
    Wings, wingettes 2 to 3 oz. 8 to 12 min./side
    * DUCK or GOOSE
    Duckling, whole (indirect heat) 4 1/2 lbs. (not 2 1/2 hrs. 165 to 185
    Quartered (indirect heat) stuffed) 1 hr., 25 min.
    Goose, whole (indirect heat) 8 to 12 lbs. 18 to 20 min./lb. 165 to 185
    * TURKEY
    Whole turkey (indirect heat) 8 to 12 lbs. 2 to 3 hrs. 165 to 180 as
    12 to 16 lbs. 3 to 4 hrs. measured in
    16 to 24 lbs. Not recommended the thigh
    Breast, bone-in 4 to 7 lbs. 1 to 1 3/4 hrs. 165 to 170
    boneless 2 3/4 to 3 1/2 lbs. Not recommended
    Thighs, drumsticks (indirect heat) 8 to 16 oz. 1 1/2 to 2 hrs. 165 to 180
    Direct heat (pre-cook 1 hr.) 8 to 10 min./side
    Boneless turkey roll (indirect heat) 2 to 5 lbs. 1 1/2 to 2 hrs. 165 to 175
    5 to 10 lbs. 2 to 3 1/2 hrs.

    * Safe cooking temperature for poultry was lowered to 165 F in 2006. However, for best flavor and
    Quality, 170 F to 180 F is recommended.

    Safe cooking temperature for whole cuts of pork was lowered to 145 F in 2011.

    For Further Information Contact:


    FSIS Food Safety Education and Communications Staff Meat and Poultry Hotline:
    1-888-674-6854 or email at mphotline.fsis@usda.gov
    Cook: Heat It Up Chart at www.fightbac.org

    Source:
    Food Safety and Inspection Service, USDA Updated 7/07; 6/10; 5/11; 8/12

    University of Minnesota Extension is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this material is
    available in alternative formats upon request. Direct requests to the Extension Store at 800-876-8636. Printed on recycled and recyclable paper with at least
    10 percent postconsumer waste material.

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