Char-Broil Patio Caddie 06601295 - Manual (Page 15)

Size/Qty.
1 inch
1/2 inch
1 inch
2 lbs.
1-3/4 lbs.
8 oz.
1 each
2 lbs.
8 oz.
1 each
1 each
1 each
Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Take this into
consideration to insure best results.
Temperatures: High = 500-650°F / Medium = 350-450°F / Low = 200-300°F.
Item
Beef Steak
Hamburgers
Pork Chop
Boneless Pork Loin
Baby Back Pork Ribs
Boneless, Skinless,
Chicken Breast
Chicken Pieces
Turkey Breast with
Ribs
Shrimp, Medium,
peeled and deveined
Corn on Cob
Baking Potatoes
Yellow Onion
Temperature
High/medium
high
Medium
High/medium
Low
Medium/low
Low
Medium/high
Medium
Low
Medium/high
Medium
Medium
Medium/high
Time
Rare: 7-10 minutes, Medium: 12-15 minutes
Well: 18-20 minutes
Medium: 10 minutes, Medium/well: 12 minutes
Well: 15 minutes
30 minutes, Internal temp. 160°F
1 hour, Internal temp. 160°F
50 minutes
20 minutes
Wings: 20 minutes, Leg/thigh: 35 minutes
Breast: 40 minutes, Internal temp. 165°F
1 hour, Internal temp. 165°F
5 minutes
40 minutes
1 hour
12-15 minutes
Tips
Sear over high heat. Reduce to medium high,
cover.
Cover, turn once.
Sear over high heat. Reduce to medium, cover
Brown roast over direct heat, cover. Remove to
side for indirect cooking, cover
Brown over medium/low for 10 minutes, cover.
Reduce to low, cover. Baste last 15 minutes with
sauce.
Pound, rub with oil. Sear over high heat, cover.
Reduce to medium, cover.
Cook skin side first, cover.
Cook skin side down first to brown, cover.
Skewered, oiled, cover.
Husks on, soaked in cold water. Direct heat,
cover. Turn during cooking.
Wrap in aluminum foil. Indirect heat, cover. Turn
once during cooking.
1/2 inch whole rings, oiled, cover.
Food Safety
• Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow
these four basic steps:
Clean: Wash hands, utensils and surfaces with hot soapy water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils
when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 in Washington, DC (202) 720-3333, 10:00 am-4:00 pm EST
How To Tell If Meat Is Grilled Throughly
• Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a
safe internal temperature, and cut into food to check for visual signs of doneness.
0 0 • Whole poultry should reach 180 F; breasts 170 F. Juices should run clear and flesh should not be pink.
0 • Hamburgers made of any ground meat or poultry should reach 160 F, and be brown in the middle with no pink juices. Beef, veal
0 0 and lamb steaks, roasts and chops can be cooked to 145 F. All cuts of pork should reach 160 F.
• NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
0 • When reheating takeout foods or fully cooked meats like hot dogs, grill to 165 F, or until steaming hot.
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