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18
Operation
Operation
19
Cooking Tips
Food
Weight or
thickness
Control
setting
Total
suggested
cooking time*
Special
instructions
and tips
BEEF
Hamburgers 1/2” (1.3 cm) –
3/4” (1.9 cm)
Med 8 – 15 min.
Grill, turning once
w
hen juices rise to the
surface. We suggest
that ground chuck be
used for hamburgers,
as it will give you a
juicier hamburger. Do
not leave hamburgers
unattended since a
flare-up could occur
quickly.
STEAKS
Rib, club,
sirloin,
t-bone,
porterhouse
Rare
140˚F/60˚C
Medium
160˚F/71˚C
Well-done
170˚F/77˚C
Tenderloin
1” (2.5 cm) –
1-1/2” (3.8 cm)
1” (2.5 cm) –
1-1/2” (3.8 cm)
1” (2.5 cm) –
1-1/2” (3.8 cm)
5 lbs (0.3 kg)
High
High
Med
Med
Med-High
High
8 – 12 min.
11 – 16 min.
10 – 12 min.
16 – 25 min.
20 – 30 min.
25 – 35 min.
30 – 40 min.
Remove excess fat
from edge. Slash
remaining fat at 2”
intervals to keep
edges from curling.
Grill, turning once
Remove surface fat
and fatty tissue. Fold
over thin end to form
uniformly thick piece.
Bind with string. Grill,
turning as needed to
brown evenly. Brush
often with melted
margarine or oil.
POULTRY
Chicken
halves or
quarters
2 lbs (0.9 kg) –
3 lbs (1.4 kg)
Med-High
1 – 1-1/2 hours
40 – 60 min.
Place skin side up.
Grill, turning and
brushing frequently
with melted
butter or oil.
PORK
Chops 1/2” (1.3 cm) –
1” (2.5 cm)
Med
Med
20
–
40 min.
35
–
60 min.
Remove excess fat
from edge. Slash
remaining fat at 2”
intervals to keep edge
from curling. Grill,
turning once, and
moving if necessary
*These times are recommendations only. Variations in cuts of meats and
personal taste may alter cooking times. Use your discretion when grilling.
Cooking Tips
Food
Weight or
thickness
Control
setting
Total
suggested
cooking time*
Special
instructions
and tips
PORK
Ribs
Ham steaks
Hot dogs
1/2” (1.3 cm)
Med
High
Med
45 – 60 min.
12 – 15 min.
5 – 10 min.
Grill, turning
occasionally. During
l
ast few minutes brush
with BBQ sauce, turn
several times.
Remove excess fat
from edge. Slash
remaining fat at
2” intervals. Grill,
turning once.
Slit skin before
cooking. Grill, turning
once.
Fish
Steaks
Halibut
Salmon
Swordfish
Whole
Catfish
Trout
3/4” – 1”
(0.9 – 1.4 kg)
4 – 8 ounces
(110 – 230 g)
Med-High
Med-High
5 – 10 min.
10 – 12 min.
Grill, turning once.
Brush with melted
butter, oil, or marinade
to keep fish moist.
Grill, turning once.
Brush with melted
butter, oil, or marinade
to keep fish moist.
Vegetables
Carrots
Onions
Potatoes
Zucchini,
squash
Whole
Whole
Whole
Sliced (halves
or quarters)
Med-Low
Low
Low
Med
35 – 40 min.
20 min.
45 – 50 min.
30 min.
Scrub, don’t peel.
Wrap in foil and lay
directly on grill grate.
Butter, wrap in foil.
Turn often.
Oil, wrap in foil.
Turn often.
Butter lightly
prevent sticking.
*These times are recommendations only. Variations in cuts of meats and personal
taste may alter cooking times. Use your discretion when grilling.
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