7
Grilling Chart
GRILL
APPROXIMATE
INTERNAL
FOOD
TEMPERATURE COOKING
TIME
TEMP/DONENESS
Chicken Breast (boneless, skinless, frozen)
350°F (180ºC)
11-12 min.
165°F (73ºC)
Chicken Breast (boneless, skinless, fresh)
350°F (180ºC)
8-10 min.
165°F (73ºC)
Beef Steak, Ribeye (1 inch thick)
425ºF (220ºC)
6-7 min.
160°F (71ºC) for medium
Beef Burgers (4 oz/115 g)
350°F (180ºC)
7-8 min.
165°F (73ºC)
Fish Fillet Squares (frozen)
425ºF (220ºC)
6-8 min.
145°F (63ºC)/or opaque
and flakes easily with fork
Fish (fresh)
425ºF (220ºC)
Depends on
145°F (63ºC)/or opaque
thickness of fish
and flakes easily with fork
Asparagus (fresh)
425ºF (220ºC)
3-4 min. or until tender crisp
Tender Crisp
Green or Red Bell Pepper (strips, fresh)
425ºF (220ºC)
3-4 min. or until tender crisp
Tender Crisp
Always preheat grill before cooking.
All foods listed below are appropriate for
S
EAR
Mode grilling.
NOTES:
• Length of cooking time and temperature may vary based on batch size and weight.
• When cooking meat, use meat thermometer to determine internal temperatures.
• Always follow package directions.
• Visit
www.foodsafety.gov
for more information on safe internal cooking temperatures.
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