Installation Guide

 Knobs have High, Medium and Low settings for flame
adjustment.
 Heat settings indicated are approximate.
 Grilling times are affected by weather conditions.
 When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on
cooking progress.
 Cooking times may vary from chart times depending on
the type of fuel Natural or LP gas
Grilling Chart
the
type
of
fuel
,
Natural
or
LP
gas
.
FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME
(total
minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm) to
¾
" (1.9 cm) thick
DIRECT Medium
Medium (160°F/71°C)
10-15 Grill, turning once.
Roasts INDIRECT
Med-Rare
(
145°F/63°C
)
32-40
p
er lb Tent with foil first 45-60
Rib Eye, Sirloin Medium/OFF/Medium
(
)
to Medium (160°F/71°C)
p
(12-15 per kg) minute; of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
DIRECT Medium
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
11-16 Rotate steaks turn to
create crises-cross grill
marks.
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
DIRECT Medium
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
18-25
TR dShld/
DIRECT M di
Md
R
(
145
°
F/
63
°
C)
22
29
T
op
R
oun
d
or
Sh
ou
ld
er
/
Chuck (London Broil) 1½"
(3.8 cm) thick
DIRECT
M
e
di
um
M
e
d
-
R
are
(
145
°
F/
63
°
C)
to Medium (160°F/71°C)
22
-
29
Flank, ½" (1.3 cm) thick DIRECT Medium
Med-Rare(145°F/63°C)
11-29
Pork
Chops,
1" (2.5 cm)
1
½
"
(3 8 cm) thick
DIRECT Medium to
Med-Low
Medium (160°F/71 °C)
12-22
30-40
1
½
(3
.
8
cm)
thick
Ribs
2½-4 lbs (0.9-1.5 kg)
INDIRECT
Med/OFF/Med
Medium (160°F/71 °C)
40-60 Grill, turning occasionally.
During last few minutes
brush with barbecue sauce if
desired When done, wrap in
foil.
Roast, boneless tenderloin,
1lb (0.37 kg)
DIRECT Medium
Medium (160°F/71 °C)
18-22 Turn during cooking to
brown on all sides.
Ham half,
8-10 lbs (3-3.7 kg)
INDIRECT
Med/OFF/Med
Reheat
(
140°F
/
60°C)
2-2½ hours Wrap entire ham in foil and
put on grill without pan or
drip pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Preheat Medium Grill
Medium
Reheat (145°F/63°C)
7-10
Hot Dogs
DIRECT Medium
Reheat (145°F/63°C)
5-10 Slit skin if desired.
C
hicken
Cce
Breast, boneless DIRECT Medium
170°F/77°C
15-22 For even cooking, pound
breast to ¾" (2.0 cm) thick.
Pieces, 2-3 lbs (0.75-
1.1 kg)
DIRECT
Med-Low to Medium
Breast 170°F/77°C
Thigh 180°F/82°C
Start bone side down.
Lamb
Chops and Steaks, Loin, DIRECT Medium
Med-rare (145°F/63°C)
10-20
Rib, Sirloin, 1" (2.5 cm)
thick
to Medium
(
160°F
/
71°C)
1½" (3.8 cm) thick DIRECT Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
16-20
27