GRILL COOKING CHART
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| FOOD | WEIGHT OR | FLAME | APPROXIMATE | SPECIAL INSTRUCTIONS | ||
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| THICKNESS | SIZE | TIME | AND TIPS | ||
| VEGETABLES |
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| Slice. Dot with butter or | ||
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| margarine. Wrap in | ||
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| foil. Grill, turning occasionally. | ||
| Fresh: |
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| Beets |
| Medium | 12 to 20 minutes | Grill, turning once. Brush | ||
| Carrots |
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| occasionally | with | melted butter |
| Turnips |
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| or margarine. |
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| Onion | 1/2 inch slices | Medium | 8 to 20 minutes | Season with Italian dressing, | ||
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| butter, or margarine. | ||
| Potatoes |
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| Sweet | Whole | Medium | 40 to 60 minutes | Wrap individually in | ||
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| foil. Grill, rotating occasionally. | ||
| White | 6 to 8 ounces | High | 45 to 60 minutes |
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| Frozen |
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| Asparagus |
| Medium | 15 to 30 minutes | Dot with butter or margarine. | ||
| Peas |
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| Wrap in | ||
| Green beans |
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| turning occasionally. | ||
| Sprouts |
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| Broccoli |
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| Brussels |
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| French fries |
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| Place in aluminum foil pan. | ||
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| Medium | 15 to 30 minutes | ||||
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| Grill, stirring occasionally. | ||
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| FOOD | WEIGHT | FLAME SIZE | APPROXIMATE | SPECIAL | ||
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| OR THICKNESS |
| TIME | INSTRUCTIONS | ||
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| AND TIPS | ||
| MEATS BEEF |
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| Hamburgers | 1/2 to 3/4 inch | Medium | 10 to 18 minutes | Grill, turning once when juices | ||
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| rise to the surface. |
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| Do not | leave | hamburgers |
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| unattended since a | ||
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| could occur quickly. | ||
| Tenderloin, |
| High | 8 to 15 minutes |
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| Porterhouse, |
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| Rib eye |
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| Rare | 1 inch | High | 8 to 14 minutes | Remove excess fat from edge. | ||
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| Slash remaining fat at | ||
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| intervals. Grill, turning once. | ||
| Medium | High | 11 to 18 minutes |
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| 1 inch | Medium to | 12 to 22 minutes |
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| High | 16 to 27 minutes |
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| 1 inch | Medium | 18 to 30 minutes |
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| Medium | 16 to 35 minutes |
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| Lamb |
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| Chops & Steaks |
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