1€']!_1_1 _llll_l_l
Steaks
Kabobs
Hamburger patties
Roast, roiled rump
Sirloin tip
Ribs, back
3 to 4 m/n./side
4 tO 5 m/n,/side
3 to 4 rain./side
3 to 4 min./side
18 to 22 rain/Ibl '"
20 to 25 rain./lb.
10 rain./side
IO'i012_i..isid_
12 to 15 min. !side
_1,"(2cm) thick
1" (2.5cm) cubes
w'(12ram)t,ick........
4-6 Ibs, (1.8-2,7kg)
3 '/=_4 lbs. (1.5-1,8kg)
cut in 1-db portions
half, 2-3 Ibs. (0,9-1.3kg)
who_e, 4-6 Ibs, (1.8-2,7kg)
_,_"(2cm) thick 3 to 4 rain./side
1 Yz" (4cm) thick 7 to 8 rain./side
Vz-1 _1_Ibs. (0.2-O.6kg) 15 to 25 rain, total
2-4 Ibs, (0,9-1,8kg) I 1t2 to 2 hrs.
6-7 Ibs, (2,7-3,1kg) 25 to 30 rain,/lb.
_/,"(2cm) thick
3--4 Ibs. (1,3,.-1,Skg) 60 to 75 min,
18-24 oz. (510-680g) 45 to 55 rain.
6-8 oz. (170-226g) each 10 to 15 min./side
4 oz° (l"t3g) each 6 to 8 min./side
' 4-8'ozii1'_'_.26g) i0to_5rain./side
4 oz, ('_13g) 8 to 12 rain./side
2-3oz.(-_-85_i....................oto12r.i../side
reed rare 145°F (62°C)
reed 160°F (71°C)
t45%t 6O°F (62-7t °C}
reed 160"F (71_C))
'145;'160°F (62-71 =C)
145%t 60°F (62-71 _C)"
meg 160°F (71 °C)
med rare 145=F (62"C)
reed160°F'(71_c)Tenderloin
Chops, bone-in reed 160°F (71_C)
Chops, bone-out reed 160°F (71°C)
Tenderloin reed 160°F (71 °C)
'R'i"bs (indirect heal) reed "_60_F (71 °C)
Roast, saddle or leg I45'-160_F (62-71"C)
Steaks 6 to 7 rain./side med 160°F (71°C)
_]II[_]BI_I [_']I',(_ [_]lil]_]
Broiler fryer (indirect in thigh !SO"F (82°C)
heat)
Cornish hens " in thigh "[SO°F' i82"C)
Breast haivesl b0ne-in 170°F (77°C)
Breast halves, boneless "i 7O_F (772C)
Legs or thighs 18O°F (82=C)
Drumsticks I80_F (82_C)
V_ngs 180°F (82°C)
"When outside temperature is cooler than 65 F (18 C) andlor altitude is above 3,500 fit. (t067m),
additional cooking time may be required, To insure that meat is completely cooked
use a meat thermometer to test internal temperature,
Lifting gril[ lid during cooking process may extend cooking time due to heat loss,
To Next Page
Loading...
