Heartland 3530, 3630 Grilling Guide, For 36” units with grill feature

Appendix A: Cooking Guides

Grilling Guide

(For 36” units with grill feature)

Generally we recommend preheating the grill 10 minutes on high. Then follow the guide below.

When grilling roasts and thick meats sear on high then reduce heat to allow food to cook throughout and not burn. Turn meats once after juices appear on the surface. Flare-ups will naturally occur when fat falls on the flame so do not leave unattended. Until flaming subsides reduce heat and use a long handled spatula or tongs to move meat to a different area of grill. Brush BBQ sauces on during last few minutes of grilling. To test for doneness make a small slash in center of meat, not at the edge where more juices will be lost.

M e a t

C u t

F la m e S ize

T h ick n ess

Inches C ent.

A p p ro x im a te C o o k in g

T im e (in m inutes)

& C o m m en ts

B e e f	S teaks	H igh	¾ -1	2	5 -7 total, turning once
	G round beef patties	M edium	¾	2	8 -15 total, turning once &
					cooking until w ell done
P o rk	H ot dogs	M edium			5 -10, turning once
	P ork chops or kabobs	M edium to sear each	¾ -1	2	5/side to sear; then 30 -40
		side; then low			or until no longer pink
L a m b	L am b chops or kabobs	H igh	¾ -1	2	5 -7 total, turning once
C h ic k e n	C hicken parts, w ith	M edium to brow n;			5/side to brow n; then 30 -
	bone and skin	then low to finish			40 until juices run clear
	B oneless, skinless	M edium to brow n;			5/side to brow n; then 10 -
	breasts	then low to finish			20 until no longer pink
F ish	W hole or steaks	M edium	¾ -1	2	8 -10 total or until it flakes
					w ith fork
	B oneless fillets	U ntil it flakes w ith			5 -10 total
		fork
	L obster tails, thaw ed				8 -10 total

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