4
Food
Preparation
Plate
Temperature and Time
Lamb
medallions,
boneless
¾ inch thick . Season to
taste . Drain off marinade
well if marinated before
grilling .
Grill or Griddle;
flat .
High, 3 to 4 minutes per side,
depending on thickness .
Pork loin
chops,
boneless
½ to 1 inch thick . All
chops grilled at one
time should be same
thickness .
Grill or Griddle;
flat .
High, 4 to 9 minutes per side,
depending on the thickness of the
chops . Internal temperature of 160°F .
Pale pink interior . Grilling too long will
result in dry meat .
Pork tenderloin
Cut into ¾-inch thick
medallions . Season to
taste .
Grill or Griddle;
flat .
High, 4 minutes per side, depending
on thickness . Should be slightly pink
in appearance . Grilling too long will
result in dry meat .
Portobello
mushrooms
½-inch thick slices .
Grill or Griddle;
closed or flat .
Medium, 6 to 8 minutes, until nicely
browned .
Sausages,
uncooked
Prick links with tines of
fork or tip of paring
knife .
Grill or Griddle;
closed or flat .
High; grill for 14 to 18 minutes in the
closed position, depending on
thickness of sausage .
Scallops, sea
Remove tough “foot”
(muscle) and discard .
Dry well . Season to
taste .
Grill or Griddle;
flat position only .
High, 2 to 3 minutes per side . Do not
overcook or scallops will be tough .
Shrimp
Shell and de-vein . Dry
well . Season to taste .
Grill or Griddle;
flat position only .
High, 1 to 2 minutes per side .
Turkey cutlets
½ inch thick . Season
to taste .
Grill or Griddle;
flat .
Medium, 3 to 4 minutes per side,
depending on thickness .
Food
Type
Internal Temperature (°F)
Beef
Ground
Steak and roasts - medium
Steak and roasts - medium rare
160°
160°
145°
Chicken, turkey
Breasts
Ground, stuffing and casseroles
Whole bird, legs, thighs and wings
170°
170°
170°
Fish, shellfish
Any type
145°
Lamb
Ground
Steak and roasts - medium
Steaks and roasts - medium rare
160°
160°
145°
Pork
Chops, fresh (raw) ham ground, ribs and roasts
Fully cooked ham (to reheat)
160°
140°
HELPFUL COOKING CHART
(cont.)
SAFE INTERNAL TEMPERATURES
(per the USDA)
