A-3
Fish
145ºF/63ºC
Pork
160ºF/71ºC
Egg Dishes
160ºF/71ºC
Steaks and Roasts of Beef, Veal or
Lamb
145ºF/63ºC
Ground Beef, Veal or Lamb
160ºF/71ºC
Whole Poultry (Turkey, Chicken,
Duck, etc.)
165ºF/74ºC
Ground or Pieces Poultry (Chicken
Breast, etc.)
165ºF/74ºC
Safe Minimum Internal Temperatures
Vegetables are generally easy to cook on the grill. The
Secondary Cooking Rack makes it convenient because you
can still use the main cooking area while the vegetables are
suspended above the grids.
Pre-cook hard vegetables by briefly boiling or microwaving
them before cooking on the grill. Wrap vegetables in a double
thickness of foil to protect them while cooking on the grill.
Then, remove the foil if desired, 10-15 minutes before the
end of cooking, brush vegetables with butter or oil and finish
cooking.
Guide to Using the Secondary Cooking Rack
The Secondary Cooking Rack can be used for purposes
other than just the obvious. Consider using the rack for
warming French bread, garlic bread, croissants or even
bagels.
A small whole fish wrapped in foil also cooks well on the
Secondary Cooking Rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a sauce
and portioned into small foil wraps cook well this way, too.
