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Roasting/Baking Chart
1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL.
2. Place meat or poultry in a baking container, cover baking container with
aluminum foil or glass lid. Using oven mitts, carefully place baking
container on Grill, cover Grill with Lid to keep in moisture.
3. A cooking bag may be used inside a baking container. Follow
manufacturers instructions. Food wrapped in aluminum foil may be placed
directly on Grill.
Food
beef roast
2-4 lbs
chicken,
whole fryer
2-1/2 to 4 lbs
fresh ham
5-7 lbs
pork roast
2-4 lbs
baked potato,
wrap in foil
1-10
PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb,
etc. should be cooked to an internal temperature of 160°F and poultry
products should be cooked to an internal temperature of 170°F-180°F to be
sure any harmful bacteria, Listeria and Ecoli, has been killed. When reheating
meat/poultry products, they should also be cooked to an internal temperature
of 165°F.
Amount Temperature
5
1-1/2 to 2-1/2 hrs
5
1-1/4 to 2 hrs
5
1-1/2 to 2-1/2 hrs
5
1-1/2 to 3 hrs
5
1-1/4 to 1-1/2 hrs
Time
Internal Temperature
medium to well 160°-170°F/71°-77°C
well 180°F/82°C
well 180°F/82°C
medium to well 160°-170°F/71°-77°C
until done
8
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