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Food
Type
Internal Temperature
Beef, Veal, Lamb, Pork
Ground
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium Rare
145°F (63°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Me-
dium
160°F (71°C)
Beef, Veal, Lamb
Roasts Legs, Chops – Well
Done
170°F (77°C)
Chicken, Turkey
Ground
165°F (74°C)
Whole Poultry
All Types
180°F (82°C)
Poultry
Breasts, Roasts
170°F (77°C)
Fresh Pork
Medium
160°F (71°C)
Fresh Pork
Well Done
170°F (77°C)
Ham
Cooking Required
160°F (71°C)
Ham
Fully Cooked
140°F (60°C)
Egg Dishes
All Types
160°F (71°C)
Stuffi ng
In Bird
165°F (74°C)
Left Overs
All Types
165°F (74°C)
Suggested Ingredients:
Meats -
Cocktail weenies, meatballs, ground beef, chicken
fi sh or pork.
Cheeses –
American, Velveeta, Cheddar, Monterey Jack, Pepper Jack,
Cheeses – American, Velveeta, Cheddar, Monterey Jack, Pepper Jack, Cheeses –
Swiss, Havarti, Gouda.
Toppings
–
Black olives, green olives,
– Black olives, green olives, –
pickles, jalapeno
peppers,
banana peppers, red bell peppers, onions,
tomatoes, mushrooms, broccoli,
caulifl ower, sour cream, salt and pepper.
SHISKEBAB
RACLETTE
– Base Food:
Pita bread or tortillas warmed on stone or
grill top.
Suggested Ingredients
:
Meats –
Strips of lamb, cubed chicken, pork, beef and
Meats – Strips of lamb, cubed chicken, pork, beef and Meats –
shrimp.
Cheeses –
American, Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti,
Cheeses – American, Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti, Cheeses –
Gouda and Feta.
Toppings
–
Red or green bell peppers, onions, cherry tomatoes,
– Red or green bell peppers, onions, cherry tomatoes, –
mushrooms, yellow or green squash, chickpeas, cucumber sauce, lemon wedges,
capers and artichoke hearts.
BREAKFAST
RACLETTE
– Base Food:
English muffi ns, eggs and hash browns
can be cooked or toasted on the grill top or stone. A single egg can be cooked in a
raclette dish.
Suggested Ingredients: Meats –
Bacon, sausage or ham.
Suggested Ingredients: Meats – Bacon, sausage or ham. Suggested Ingredients: Meats –
Cheeses –
American,
Cheeses – American, Cheeses –
Cheddar, Monterey Jack, Pepper Jack, Swiss, Havarti, Gouda, Feta.
Toppings
–
red or green bell peppers, onions, tomatoes, mushrooms, broccoli, minced garlic,
salt and pepper.
RECOMMENDED COOKING TEMPERATURES
Raclette manual.indd 8 3/24/07 1:56:07 AM