Food Weight or thickness Temperature Time Special instructions and tips
Vegetables NA Medium 8 to 20 minutes
Slice or chop vegetables and dot with butter or
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Potatoes Whole Medium 40 to 60 minutes
Wrap individually in heavy duty foil. Cook
rotating occassionally.
Meat/Steaks 1/2 to 3/4 inches High-Medium 4 to 15 minutes
Pre-heat grill for 15-20 minutes then sear
steaks on each side for two minutes. Next, grill
3 to 5 minutes on each side or until desired
doneness.
Ground Meats 1/2 to 3/4 inches Medium 8 to 15 minutes
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Do not leave hamburgers unattended since a
flare-up could occur quickly.
Ribs 1/2 or full rack Medium 20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce, turn
several times.
Hot dogs NA Medium 5 to 10 minutes
Grill turning four times. 2-4 minutes on each of
four sides.
Poultry-Cut 1/4 to 1/2 pounds Low or Medium 20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce if desired,
turn several times.
Low 1 to 1-1/2 hours
Use poultry stand and brush frequently as
desired.
Medium 40 to 60 minutes
Use poultry stand and brush frequently as
desired.
Fish 3/4 to 1 inch Medium 8 to 15 minutes
Grill turning once to desired doneness. Brush
with melted butter, margarine or oil.
Poultry Whole 2 to 3 pounds
24
Grill Cooking Chart
Food Temperature
Beef, veal and lamb (pieces and whole cuts)-medium-rare 63°C (145°F)
Beef, veal and lamb (pieces and whole cuts)-medium 71°C (160°F)
Beef, veal and lamb (pieces and whole cuts)-well done 77°C (170°F)
Pork (pieces and whole cuts) 71°C (160°F)
Poultry (e.g. chicken, turkey, duck)-pieces 74°C (165°F)
Poultry -whole 85°C (185°F)
Ground meat and meat mixtures (e.g. burgers, sausages, meatballs, meatloaf,
casseroles)-beef, veal, lamb and pork
71°C (160°F)
Ground meat and meat mixtures -poultry 74°C (165°F)
Egg dishes 74°C (165°F)
Others (hot dogs, stuffing and leftovers) 74°C (165°F)
From: Canadian Food Inspection Agency
Warning: To ensure that it is safe to eat, food must be cooked to the minimum internal
temperatures listed in the table below.
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