Degree of
Doneness
Remove when
Thermometer Reads
Final Cooked
Temperature
BEEF, VEAL OR LAMB
Roast, Steak or Chops
Rare
Medium Rare
Medium
Well Done
130°F - 135°F
135°F - 140°F
150°F - 155°F
160°F - 165°F
140°F
145°F
160°F
170°F
GROUND BEEF, PORK,
LAMB AND VEAL
Patties, Meat Loaf
or Meat Balls
Medium
(Cook until light
gray and no longer
pink in center)
160°F
160°F
PORK
Medium
150°F - 155°F
160°F
HAM
Fully Cooked, Whole
Fully Cooked, Sliced
Fres, Raw (Leg)
To Reheat
To Reheat
Medium
140°F
165°F
150°F
145°F
165°F
160°F
POULTRY
Whole Chicken/Turkey*
Parts: Bone-In, Boneless
Well Done
Well Done
165°F - 170°F in thigh/
165°F in breast
165°F
180°F in thigh
170°F in breast
170°
GROUND POULTRY
Well Done
165°F
165°F
SEAFOOD/FISH
Medium Rare
Medium
135°F - 140°F
145°F
145°F
150°F - 155°F
Cook Like A “Pro”
Use a Meat Thermometer.
• Eliminates Guesswork
• Prevent under or over cooking.
• Insures Food Safety
How to use a meat thermometer:
1. Insert thermometer in center of thickest part of steak or roast.
Make sure thermometer is not touching bone or fat.
2. Wait 10 to 15 seconds before reading.
3. Remove meat from heat when thermometer reads:
* If whole chicken or turkey is stuffed, stuffing must reach 165°F.
Source: U.S. Dept. of Agriculture and Federal Food Code.
OM0610
Owners Manual
Model 4400-EC-224/115-TT-TNG-16” Grills
OUTDOOR USE ONLY
Grill Shown:
4400-EC-224/115-TT-TNG-16-ER
Read this manual in its entirety before operating any controls on the grill. For
safe operation, every person who uses this grill must understand and follow
the correct operational procedures. Do not allow children to operate this grill.
** Save this manual for future reference **
a gem of a grill
PATENT PENDING
EF Ballantines font
