 |
Grilling Temperature TipsPosted on Tuesday 29 May 2007 at 9:03 AM in In The Kitchen - Post CommentI love using the grill, but I'm always worried about the meat not getting thoroughly cooked. So yesterday while the meat was marinating in the Italian dressing, I dug out my food thermometer and I looked up the minimum temps. for different meats...especially chicken. Here is what I found:Chicken (all poultry) should reach an internal temperature of 180°F, breasts can be 170°F. Hamburgers should reach 160°F unless they are ground poultry, then they should reach 165°F. Beef, veal, and lamb steaks, roasts and chops can be cooked to at least 145°F. All cuts of pork should reach 160°F. Reheat fully cooked meats like hotdogs to 165°F. Other tips: To accurately check temperature, the thermometer must be inserted through the thickest part of the meat and away from any bones since bones conduct heat. For burgers, insert thermometer from the side. Even with instant read thermometers you need to allow 10 to 30 seconds to get an accurate temperature reading. Keep cooked foods hot (140°F or warmer) until served. Outdoors, cooked foods can be set on the side of the grill rack, out of direct heat of coals. At home, cooked foods can be kept hot in a warm oven (200°F), in a chafing dish or in a warming tray. Food should not be left at room temperature for more than 2 hours. In hot weather (90°F or above), food should not be out more than 1 hour. Also remember to use separate platters and utensils for raw and cooked meats. |
|