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OPERATING INSTRUCTIONS
(Cont.)
SUGGESTED COOKING CHART
(Cont.)
NOTE: Most meats were 1" thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as
beef and lamb, etc. should be cooked to an internal tempera-
ture of 145˚F. Pork should be cooked to an internal tempera-
ture of 160˚F and poultry products should be cooked to an
internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry prod-
ucts, they should also be cooked to an internal temperature
of 165˚F.
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