cOOKING ON yOUR ELEcTRIc GRILL
You must preheat the grill (15 or 20 minutes) before you cook on it.
A light coating of oil will help brown your food evenly and keep it from sticking to the cooking grate. Always brush or spray oil onto your food, not directly onto the cooking grate.
We suggest that you grill with the lid down. Why? Because it reduces the chance of
When using a marinade, sauce or glaze with a high sugar content or other ingredients that burn easily, only brush it onto the food during the last 10 to 15 minutes of grilling.
Don’t forget to regularly brush off your cooking grate and clean out the drip pan under the grill.
The following cuts, thicknesses, weights, and grilling times for food are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as wind, outside temperature and how well done the food should be cooked. Grill for the time given on the chart or to the desired degree of doneness, turning once halfway through the grilling time. Cooking times for beef and lamb are for “medium” cooking time, unless otherwise noted. Let thick chops and steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Do not exceed 60 minutes total cooking time.
For more grilling tips and recipes, visit www.weber.com®.
Cut
Beef | Steak: fillet, rump | |
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| Kebab | |
| Hamburger | |
Lamb | Lamb Chops | |
Rack of Lamb | ||
Pork | Chop: rib, loin, or shoulder | |
Loin, boneless | ||
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| Sausage | |
Poultry | Chicken breast, boneless, skinless | |
Kebab | ||
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| Chicken pieces, | |
| Chicken pieces, | |
Seafood | Fish, fillet or slice | |
Shrimp | ||
& | Whole Fish | |
Fish | ||
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| Asparagus | |
| Corn on the cob, husked | |
| Corn on the cob, in husk | |
Vegetables | Mushroom: Portabello | |
Onion, 1/4 in slice | ||
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| Potato, 1/4 in slices | |
| Peppers (Whole) | |
| Peppers (Quartered) | |
| Zucchini 1/2 in | |
| Zucchini (Halved) |
Thickness | Approximate Grilling Time | |
and/or Weight | ||
| ||
3/4 in thick | 10 to 14 minutes, High | |
1 in thick | 14 to 16 minutes, High | |
1 to | 18 to 20 minutes; High | |
1 to | 12 to 14 minutes, High | |
3/4 in thick | 12 to 16 minutes, High | |
20 minutes, High | ||
| 35 to 40 minutes, Medium | |
3/4 to 1 inch thick | 20 to 30 minutes, Medium | |
3/4 to 1 in thick | 16 to 18 minutes, Medium | |
| 28 to 32 minutes, Medium | |
6 oz | 12 to 14 minutes, Medium | |
1 to | 14 to 16 minutes, High | |
| 40 minutes, Medium | |
| 40 to 50 minutes, Medium | |
1/2 to 1 in thick | 8 to 10 minutes, High | |
1 to | 10 to 12 minutes, High | |
| 2 to 5 minutes, High | |
1 lb | 15 to 20 minutes, Medium | |
2 to 2 1/2 lb | 20 to 30 minutes, Medium | |
| 8 to 10 minutes, High | |
| 12 to 14 minutes, High | |
| 25 to 30 minutes, High | |
| 12 to 15 minutes, High | |
| 10 to 12 minutes, High | |
| 10 to 12 minutes, High | |
| 12 to 15 minutes, High | |
| 8 to 10 minutes, High | |
| 8 to 10 minutes, High | |
| 12 to 14 minutes, High |
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