Cooking Reference Chart - Elite Gourmet EGL-3450 Manual De Instrucciones

COOKING REFERENCE CHART

Cooking time may vary due to differences in sizing and thickness of food and may
also need adjustment based on how well you prefer your food to be cooked. Please
use the table below for suggested internal temperatures for meats, fish, and poultry.
Cook accordingly. (Source: www.fda.gov)
NOTE: The use of a food thermometer when grilling is recommended.
MINIMUM INTERNAL TEMPERATURE & REST TIME:
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
Chicken Breasts
Steaks
Fish Fillets
Hamburgers
Shrimp
Pork
GRILLING TIME CHART:
Steaks, ¾-inch thick (medium rare)
Steaks, ¾-inch thick (medium)
Hamburger
Chicken breast, boneless/skinless
(pound to even thickness)
Fish fiillet or steak, 1-inch thick
Shrimp
Beef kabobs (medium)
Vegetable kabobs
Lamb chops, ¾-inch thick (medium)
Pork chops, ¾-inch thick, (boneless)
Pork chops, ¾-inch thick, (with bone)
Sausage, precooked
Sausage, uncooked
Veal, ¾-inch thick (medium), boneless
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FOOD
FOOD
INTERNAL TEMPERATURE (°F)
165°
145° (allow to rest for at least 3 minutes)
145° (or until opaque/milky white)
160°
145° (or until opaque/milky white)
145° (allow to rest for at least 3 minutes)
TEMPERATURE (°F)
400
400
400
400
400
400
400
400
400
400
400
325-350
400
400
GRILLING TIME (min.)
10-14
14-18
14-16
12-18
8-12
4-6
8-10
8-12
14-18
12-15
14-16
8-10
12-15
8-10
7