The thermometer should be inserted into the thickest part of the meat. For accurate temperature reading, the tip of the thermometer should not touch fat layers, bone or gristle, or if using the rotisserie, the spit rod. The chart below will provide you with approximate temperatures for the degree of doness for the different kinds of meats. Salt, which tends to dry out foods, is best added after cooking. Sauces and marinades add a special taste treat when grilled.
Marinades are popular because they turn less expensive cuts of meat into tasty entrees.
Large items such as roasts should be marinated at least 8 hours or overnight. Fish, poultry and ribs may be marinated successfully in an hour. Food in the marinade should be turned occasionally and kept cool under refrigeration. Sugar-based glazes and sauces will burn faster and should be brushed on during final stages of cooking or used as a table sauce. For best results, thaw all meat in the refrigerator.