Ningbo 16016 - Grilling Recipes

Direct Heat
Degree of
Doneness
Internal Core
Temperature
BEEF INTERNAL TEMPERATURE CHART
POULTRY INTERNAL TEMPERATURE GHART
Prevention/
Solution
Firmness
Rare 125°F
Center is bright red,
pinkish toward the
exterior portion and
warm throughout
Soft to the touch
Medium Rare 130-135°F
Center is very pink.
slightly brown toward
the exterior portion
and slightly hot
Yields only slightly
to the touch
Medium 140-145°F
Center is light pink,
outer portion is brown
and hot throughout
Beginning to firm
to the touch
Medium Well 150-155°F
Mostly gray-brown
throughout with a hint
of pink in the center
Firm to the touch
Whole Chicken 165°F
Cook until the juices
run clear
Firm to the touch
Breast Meat 165°F Firm to the touch
Dark Meat 165°F
Cook until white
throughout but still moist
Cook until white
throughout but still moist
Thigh,
Wings and legs
165°F Firm to the touch
Mostly gray-brown
throughout with a hint
of pink in the center
Firm to the touch
Well Done 155°F and above
Steak is brown-gray
throughout
Firm or hard to
the touch
GRILLING RECIPES
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