FOOD

COOKING METHOD/

INTERNAL TEMP.

TIME

SPECIAL INSTRUCTIONS

 

BURNER SETTING

 

(total minutes)

 

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

Chops,

 

 

 

 

1" (2.5 cm)

DIRECT

Medium (160°F/71°C)

12-22

 

1½" (3.8 cm) thick

Medium to Med-Low

 

30-40

 

Ribs

INDIRECT

Medium (160°F/71°C)

40-60

Grill, turning occasionally.

2½-4 lbs (0.9-1.5 kg)

Med/OFF/Med

 

 

During last few minutes brush

 

 

 

 

with barbecue sauce if desired.

 

 

 

 

When done, wrap in foil.

Roast, boneless tenderloin,

DIRECT

Medium (160°F/71°C)

18-22

Turn during cooking to brown

1 lb (0.37 kg)

Medium

 

 

on all sides.

Ham half,

INDIRECT

Reheat (140°F/60°C)

2-2½ hours

Wrap entire ham in foil and put

8-10 lbs (3-3.7 kg)

Med/OFF/Med

 

 

on grill without pan or drip pan.

Ham steak precooked,

DIRECT

Reheat (145°F/63°C)

7-10

 

½" (1.3 cm) thick

Preheat Medium

 

 

 

 

Grill Medium

 

 

 

Hot Dogs

DIRECT

Reheat (145°F/63°C)

5-10

Slit skin if desired.

 

Medium

 

 

 

 

 

 

 

 

Chicken

 

 

 

 

 

 

 

 

 

Breast, boneless

DIRECT

170°F/77°C

15-22

For even cooking, pound breast

 

Medium

 

 

to ¾" (2.0 cm) thick.

Pieces, 2-3 lbs (0.75-

DIRECT

Breast 170°F/77°C

 

Start bone side down.

1.1 kg)

Med-Low to Medium

Thigh 180°F/82°C

 

 

 

 

 

 

 

Lamb

 

 

 

 

 

 

 

 

 

Chops and Steaks,

 

 

 

 

Loin, Rib, Sirloin,

 

 

 

 

1" (2.5 cm) thick

DIRECT

Med-rare (145°F/63°C)

10-20

 

 

Medium

to Medium (160°F/71°C)

 

 

1½" (3.8 cm) thick

DIRECT

Med-rare (145°F/63°C)

16-20

 

 

Medium

to Medium (160°F/71°C)

 

 

Fish and Seafood

Fillets, Steaks, Chunks

DIRECT

Halibut, Salmon,

Medium

Swordfish, 8 oz (0.25 kg)

 

Whole, Catfish, Rainbow

DIRECT

Trout, 8-11 oz (0.25-

High

0.34 kg)

 

4-6 per

Grill, turning once. Brush grill

½" (1.3 cm)

with oil to keep fish from

thickness of fish

sticking. Remove when inside is

5-7 per side

opaque and flaky with skin

easily removed.

 

Shellfish, Scallops, Shrimp

DIRECT

 

4-8

 

 

Medium

 

 

 

 

 

 

 

 

Turkey

 

 

 

 

 

 

 

 

 

Whole breast (bone-in)

INDIRECT

170°F/77°C

14-18

Tent with foil until last

 

HI/OFF/HI

 

 

30 minutes of cooking time.

Half breast (bone-in)

INDIRECT

170°F/77°C

25-30

Start skin side down.

 

Medium/OFF/Medium

 

 

 

Whole,

INDIRECT

Breast 170°F/77°C

11-16

Less than 11 lbs.

7-12 lbs (2.6-4.5 kg)

HI/OFF/HI

Thigh 180°F/82°C

 

 

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KitchenAid KBSS271T installation instructions Total minutes Pork, Chicken, Fish and Seafood, Turkey