Grill Cooking Chart, Special Tips Instructions

Grill Cooking Chart*

FOOD	WEIGHT OR
I	THICKNESS
Beef
Hamburgers	1/2 - 3/4"
	13 - 1 9 cm

CONTROL TOTAL

COOKING TIME

SEqq-ING SUGGESTED

MED 8 - 15 minutes

SPECIAL

AND TIPS INSTRUCTIONS

Grill turning once when 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

aflare-upcould occw quickly

Steaks

Rib, Club,

Sidoin,

T-Bone,

Porterhouse

Rare 140oF/60oC

Medium 160°F/71 °C

Wdldone 170oF/77oC

Tenderloin

1' (25 cm)

1-1/2" (38 cm)

1" (25 cm)

1-1/2" (38 cm)

1" (25 cm)

1-1/2" (38 cm)

5 Ibs(23 kg)

8-12 minutes

11-16 minutes

MED 10-12 minutes

MED 16-25 minutes

MED-HI 20-30 minutes 25-35 minutes

30-40 minutes

Remove excess fat from edge Slash remaining fat at 2 inch intervals to keep edges from

curling Grill turning

once

Remove surface

fat and fatty tissue Fdd over thin end to form uniformly thick

piece Bind with stdng Grill,

turning as needed to blown evenly Brush often with melted

margarine or oil

Poultry Chicken

halves or

quarte_s

Pork

Chops

2 - 3 Ibs

19 - 25 cm

1/2" (13 cm) 1" (25 cm)

MED-HI 1 - lY2 hours 40 - 60 minutes

MED 20-40 minutes

MED 35-60 minutes

Place skin side

up Grill, turning and brushing frequently with melted

butter or oil

Remove excess fat

from edge Slash remaining fat at 2- inch intervals to

keep edge from curling Grill, turning once and moving if necessary