Operation Manual

23
Grilling Chart
■
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.
FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME!
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm) to !
¾" (1.9 cm) thick
Roasts!
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)!
Porterhouse, Rib, T-bone, Top
Loi
n, Sirloin
Steaks, 1½" (3.8 cm)!
Porterhouse, Rib, T-bone, !
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London
Broil) !
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick
DIRECT !
Medium
INDIRECT !
Medium/OFF/Medium
DIRECT!
Medium !
DIRECT !
Medium!
DIRECT!
Medium!
DIRECT !
Medium
Medium (160°F/71°C)!
Med-Rare (145°F/63°C) to
Medium (160°F/71°
C)
Med-Rare (145°F/63°C) to
Medium (160°F/71°C)!
Med-Rare (145°F/63°C) to
Medium (160°F/71°
C)!
Med-Rare (145°F/63°C) to
Medium (160°F/71°
C)!
Med-Rare (145°F/63°C)
10-15!
32-40 per lb!
(15-18 per kg)
11-16!
!
18-25!
!
22-29!
!
11-16
Grill, turning once.!
Tent with foil first 45-60 minutes
of cooking
time.
Rotate steaks ¼ turn to create criss-
cross grill marks.
Pork
Chops,!
1" (2.5 cm) !
1½" (3.8 cm) thick
Ribs!
2½-4 lbs (0.9-1.5 kg)!
!
Roast, boneless tenderloin, 1
lb (0.37 kg)
Ham half, !
8-10 lbs (3-3.7 kg)!
Ham steak precooked, !
½" (1.3 cm) thick !
Hot Dogs
!
DIRECT !
Medium to Med-Low
INDIRECT !
Med/OFF/Med!
!
DIRECT !
Medium
INDIRECT !
Med/OFF/Med!
DIRECT !
Preheat Medium !
Grill Medium
DIRECT!
Medium
!
Medium (160°F/71°C)
!
Medium (160°F/71°C)!
!
!
Medium (160°F/71°C)!
Reheat (140°F/60°C)!
!
Reheat (145°F/63°C)!
!
Reheat (145°F/63°C)
!
12-22!
30-40
40-60!
!
!
18-22
!
2-2½ hours!
!
7-10!
!
5-10
!
!
Grill, turning occasionally. During
last few minutes b
rush with
barbecue sauce if desired. When
done, wrap in foil.
Turn during cooking to brown on
all sides.
Wrap entire ham in foil and put on
grill without pan or drip pan.!
!
!
Slit skin if desired.
Chicken
Breast, boneless!
Pieces, 2-3 lbs (0.75-!
1.1 kg)
DIRECT!
Medium
DIRECT!
Med-Low to Medium
170°F/77°C!
Breast 170°F/77°C!
Thigh 180°F/82°C
15-22 For even cooking, pound breast to
¾" (2.0
cm) thick.
Start bone side down.
Lamb
Chops and Steaks, !
Loin, Rib, Sirloin
1" (2.5 cm) thick!
1½" (3.8 cm) thick
!
DIRECT!
Medium
DIRECT!
Medium
!
Med-rare (145°F/63°C) !
to Medium (160°F/71°C)
Med-rare (145°F/63°C) !
to Medium (160°F/71°C)
!
10-20!
16-20
Fish and Seafood