Heartland Bakeware 3800-3820 Grilling Guide, Meat, Flame Size, Thickness, Approximate Cooking

Grilling Guide

(For 36” units with grill feature)

Generally we recommend preheating the grill 10 minutes on high. This provides a more even heating of the grill. Then follow the guide below.

When grilling roasts and thick meats sear on high then reduce heat to allow food to cook through- out 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.

Meat

Cut

Flame Size

Thickness

Inches Cent.

Approximate Cooking

Time (in minutes)

& Comments

Beef	Steaks	High	¾-1	2	5-7 total, turning once
	Ground beef patties	Medium	¾	2	8-15 total, turning once &
					cooking until well done
Pork	Hot dogs	Medium			5-10, turning once
	Pork chops or kabobs	Medium to sear each	¾-1	2	5/side to sear ; then 30-40
		side; then low			or until no longer pink
Lamb	Lamb chops or kabobs	High	¾-1	2	5-7 total, turning once
Chicken	Chicken parts, with	Medium to brown;			5/side to brown; then 30-
	bone and skin	then low to finish			40 until juices run clear
	Boneless, skinless	Medium to brown;			5/side to brown; then 10-
	breasts	then low to finish			20 until no longer pink
Fish	Whole or steaks	Medium	¾-1	2	8-10 total or until it flakes
					with fork
	Boneless fillets	Until it flakes with			5-10 total
		fork
	Lobster tails, thawed				8-10 total

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