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COOKING GUIDE FOR GROUND MEATS
PATTIES AND SAUSAGES
Indirect/Medium Heat
Place patties and sausages on the cooking grate. Cook for the time given in the chart or till desired doneness,
turning once halfway through cooking time.
APPROXIMATE COOKING TIME
MEDIUM WELL-DONE
CUT THICKNESS 160˚F (71˚C) 170˚F (77˚C)
Patties
Lean ground beef,
lamb, and pork
3
⁄4 in. 9–10 min 11–12 min
Sausage
Fresh bratwurst,
Italian, and Polish –– 18–25 min
COOKING TIP
For safety sake, the U.S.D.A. recommends cooking any ground meat or ground poultry
mixtures, such as burgers or meat loaves, till medium 160˚F (71˚C)The center of patties and
meat loaf should not be pink, and the juices should run clear. When checking the
temperature of meat loaf, wait till near the end of the cooking time before inserting the
meat thermometer. Insert the thermometer near center of loaf.
INTERNAL
FOOD TEMPERATURES
Fahrenheit (F) Celsius (C)
140˚ 60˚
150˚ 66˚
160˚ 71˚
170˚ 77˚
180˚ 82˚
VIELUXE
TM
GRILL
TEMPERATURES
Fahrenheit (F) Celsius (C)
325˚ 163˚
350˚ 177˚
375˚ 191˚
400˚ 201˚
450˚ 232˚
500˚ 260˚
550˚ 288˚
METRIC
EQUIVALENTS
U.S. Metric
1 cup 250 milliliters
1 tablespoon 20 milliliters
1 teaspoon 5 milliliters
