Preparing Food for the Grill
The table below shows general guidelines for using your new Coyote Outdoor Living Pellet Grill. We
recommend experimenting with times and temperatures to get the flavor you desire. You can speed up
the cooking process at a higher temperature, but this could result in a less tender product. Ensure
enough time is adequately set aside to get the best results every time.
Meat Temperatures and Doneness Chart Recommended by USDA
Meat Rare Medium Rare Medium Medium Well Well Done
Ground Beef 160°F / 71°C
Ground Poultry 165°F / 74°C
Beef 125°F / 52°C 140°F / 60°C 150°F / 66°C 160°F / 71°F 165°F / 74°C
Veal 125°F / 52°C 140°F / 60°C 150°F / 66°C 160°F / 71°F 165°F / 74°C
Chicken 165°F / 74°C
Pork 160°F / 71°C 165F / 74C 170F / 77C
Poultry 165°F / 74°C
Lamb 140°F / 60°C 145°F / 63°C 160°F / 71°C 165°F / 74°C 170°F / 77°C
Fish 145°F / 63°C
Always observe safe food handling and preparation practices when using this grill to prevent food-
borne illnesses.
• Always cook food adequately. Undercooked foods can retain bacteria, especially if thawed or
exposed to warm conditions before cooking. Use a meat thermometer or the included meat
probes to monitor the internal temperature.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and
cooked food on the same plate, and never place cooked food on a plate that was used for
handling raw food.
• Always carefully wash all plates and utensils used to handle raw food before using them to hold
cooked food.
• Always wash all vegetables, seafood, and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you can start cooking.
• Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Cooking on the Grill
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