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840210900 ENv02.qxd:Layout 1
Cooking Charts
GRILL FOOD
Chicken Breasts, Boneless (6 oz. [170 g] each)
Hamburgers (1/4 lb [113.4 g] each)
Pork Chops (3/4"–1" [1.9–2.5 cm] thick)
Sausage Links and Patties (1/2" [1.3 cm] thick)
Turkey Burgers (1/4 lb [113.4 g] each)
GRIDDLE FOOD
Fried Eggs
French Toast
Grilled Cheese Sandwiches
Pancakes
GRILL/GRIDDLE FOOD
Bacon
Hot Dogs
*Visit foodsafety.gov for more information on safe internal
cooking temperatures.
**All temperatures are based on fresh, NOT frozen foods.
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TEMPERATURE
375°F (190ºC)
350°F (180ºC)
350ºF (180ºC)
350°F (180ºC)
350ºF (180ºC)
TEMPERATURE
350°F (180ºC)
350°F (180ºC)
375ºF (190ºC)
375°F (190ºC)
TEMPERATURE
350°F (180ºC)
350°F (180ºC)
INTERNAL TEMP .*
170ºF (77ºC)
145ºF (63ºC)
145ºF (63ºC)
160ºF (72ºC)
165ºF (74ºC)
INTERNAL TEMP .*
160ºF (72ºC)
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INTERNAL TEMP .*
crisp
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IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking
for your area. To locate the Cooperative Extension service in your
county, please visit: http://www.csrees.usda.gov/Extension/.
APPROX. COOKING TIME**
20 to 30 minutes
15 to 20 minutes
20 to 30 minutes
8 to 12 minutes
10 to 15 minutes
APPROX. COOKING TIME**
10 minutes (no turning)
8 to 10 minutes
4 to 5 minutes
4 to 5 minutes
APPROX. COOKING TIME**
10 to 15 minutes
15 minutes
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