8Roasting/Baking Chart1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL.2. Place meat or poultry in a baking container, cover baking container withaluminum foil or glass lid. Using oven mitts, carefully place bakingcontainer on Grill, cover Grill with Lid to keep in moisture.3. A cooking bag may be used inside a baking container. Followmanufacturers instructions. Food wrapped in aluminum foil may be placeddirectly on Grill.PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb,etc. should be cooked to an internal temperature of 160°F and poultryproducts should be cooked to an internal temperature of 170°F-180°F to besure any harmful bacteria, Listeria and Ecoli, has been killed. When reheatingmeat/poultry products, they should also be cooked to an internal temperatureof 165°F.FoodAmount Temperature Time Internal Temperaturebeef roast2-4 lbs51-1/2 to 2-1/2 hrsmedium to well 160°-170°F/71°-77°Cchicken,whole fryer2-1/2 to 4 lbs51-1/4 to 2 hrswell 180°F/82°C fresh ham5-7 lbs5 1-1/2 to 2-1/2 hrs well 180°F/82°Cpork roast2-4 lbs51-1/2 to 3 hrsmedium to well 160°-170°F/71°-77°Cbaked potato,wrap in foil 1-1051-1/4 to 1-1/2 hrsuntil done
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