Taylor AG-1360-BL - Manual (Page 7)

6
Minimum Internal Cooking Temperatures as Recommended by the USDA*
IMPORTANT! These are the minimum INTERNAL temperatures that food must reach to be
considered safe to eat, no matter how you prepare them. We recommend the following guide
lines but personal taste temperatures may be different from the below:
*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.
Fresh ground beef, veal, pork ...................................................................
Beef, veal, Lamb - roast, steaks, chops
*Rare ....................................................................................................... 140ºF / 60ºC
Medium Rare ........................................................................................... 145ºF / 63ºC
Medium.....................................................................................................160ºF / 72ºC
Well Done ................................................................................................ 170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium..................................................................................................... 160ºF / 72ºC
Well Done ................................................................................................ 170ºF / 77ºC
Ham
Fresh (Raw).............................................................................................. 160ºF / 72ºC
Precooked (to reheat)...............................................................................140ºF / 60ºC
Poultry
Ground Chicken, Turkey .......................................................................... 165ºF / 74ºC
Whole Chicken, Turkey ............................................................................ 165ºF / 74ºC
Breast, Roasts ......................................................................................... 165ºF / 74ºC
Thighs and wings ..................................................................................... 165ºF / 74ºC
Fish - cook until opaque and flakes easily with fork...................................... 145ºF / 63ºC
Stuffing - cooked alone or in bird ................................................................. 165ºF / 74ºC
Egg dishes ................................................................................................... 160ºF / 72ºC
Leftovers, Casseroles ................................................................................ 165ºF / 74ºC
160ºF / 72ºC
USDA RECOMMENDED MINIMUM INTERNAL COOKING TEMPERATURES
Note: These are the recommended internal temperatures of the FOOD.
HELPFUL HINTS
? After they have cooled, be sure to always wash the grill plates and empty the drip tray after each use to remove
any residue that may have accumulated.
? Do not use sharp objects or attempt to cut food while it is on the grill plates. This may damage the non-stick
surface.
? Always preheat the grill before using. Have all of your ingredients in place and ready to cook before starting.
? Do not use metal utensils to place or remove food from the grill as this may damage the non-stick surface. Use
high-temperature resistant plastic or wooden utensils. Do not lay utensils on the hot surface of the grill. Do not
allow utensils to remain on the hot grill plate surface for an extended period of time.
? When making kabobs, use wooden skewers and soak them in water for 20 minutes prior to using. This will keep
the skewers from scorching or burning.