English - 5
RECOMMENDED COOKING TEMPERATURES
HELPFUL HINTS
• Cut raw meats into thin strips or 1-inch square or smaller sections when grilling.
• Use raclette dishes for heating foods or for melting cheese underneath grill.
NOTE: Do not cook raw meats in raclette dishes.
• Use grill top for cooking raw meats or heating foods. You may cook raw meats first
using grill top and then carefully remove and replace with stone for keeping meats
and other foods warm while you prepare your personal raclette dishes.
• Use stone for heating pre-cooked meats and heating and warming other foods.
• Use spatulas provided for removing foods from raclette dishes.
• Use only plastic utensils on stone or grill as metal may scratch the surface.
• Do not overfill raclette dishes.
• Do not preheat raclette dishes.
• Never put frozen food or cold water on hot stone as damage to stone could occur.
• When serving a raclette meal, there is usually a heavy base food like potatoes,
bread or tortillas that are warmed on the grill top or stone while guests use their
individual raclette dishes to warm their favorite cheeses and toppings in slots
located under the grill top or stone. Raw meats can be cooked on the grill top, or if
precooked, can be warmed on the stone or heated in the raclette dishes. When all
of your ingredients are thoroughly heated, place your potato, bread or tortilla on a
plate. Fill with meats, cheeses and toppings of your choice by scraping the
ingredients from the raclette dishes using the spatulas provided.
Food Type
Minimum Internal
Temperature
Beef, Veal, Lamb, Pork Ground 160°F (71°C)
Beef Veal, Lamb
Roasts Legs, Chops -
Medium Rare
145°F (63°C)
Beef, Veal, Lamb
Roasts Legs, Chops -
Medium
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops -
Well Done
170°F (77°C)
Chicken, Turkey Ground 165°F (74°C)
Whole Poultry All Types 180°F (82°C)
Poultry Breasts, Roasts 170°F (77°C)
Fresh Pork Medium 160°F (71°C)
Fresh Pork Well Done 170°F (77°C)
Ham Cooking Required 160°F (71°C)
Ham Fully Cooked 140°F (60°C)
Egg Dishes All Types 160°F (71°C)
Stuffing In Bird 165°F (74°C)
Leftovers All Types 165°F (74°C)
To Next Page
Loading...
