Nexgrill 720-0230 manual Poultry

	WEIGHT OR		APPROXIMATE	SPECIAL INSTRUCTIONS
FOOD	THICKNESS	FLAME SIZE	TIME	AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin
				Remove excess fat from edge. Slash
				remaining fat at 2-inch intervals.
Rare	1 inch	High	8 to 14 minutes	Grill, turning once.
	1-1/2 inch	High	11 to 18 minutes
Medium	1 inch	Medium to	12 to 22 minutes
	1-1/2 inch	High	16 to 27 minutes
Well-done	1 inch	Medium	18 to 30 minutes
	1-1/2 inches	Medium	16 to 35 minutes
Lamb
Chops & Steaks
				Remove excess fat from edge. Slash
				remaining fat at 2-inch intervals.
Rare	1 inch	High	10 to 15 minutes	Grill, turning once.
	1-1/2 inch	High	14 to 18 minutes
Medium	1 inch	Medium to	13 to 20 minutes
	1-1/2 inch	High	18 to 25 minutes
Well-done	1 inch	Medium	17 to 30 minutes
				Remove excess fat from edge. Slash
Pork				remaining fat at 2-inch intervals.
Chops	1 inch	Medium	20 to 30 minutes	Grill, turning once. Cook well done.
Well-done	1-1/2 inches	Medium	30 to 40 minutes
Ribs				Grill, turning occasionally.
		Medium	30 to 40 minutes	During last few minutes brush with
				barbecue sauce, turn several times.
Pork
Ham steaks				Remove excess fat from edge.
				Slash remaining fat at 2-inch
(precooked)	1/2 inch slices	High	4 to 8 minutes	intervals. Grill, turning once.
Hot dogs		Medium	5 to 10 minutes	Slit skin. Grill, turning once.
POULTRY
				Place skin side up. Grill, turning
				and brushing frequently
				with melted butter, margarine, oil or
Broiler/fryer	2 to 3 pounds	Low or	1 to 1-1/2 hours	marinade.
Halved or		Medium	40 to 60 minutes
Quartered well-
done
Breasts well-done		Medium	30 to 45 minutes
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