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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)