GrillingChart

Knobs have High, Medium and Low settings for flame adjustment.

Heat settings indicated are approximate.

Grilling time is based on heating 2 adjacent burners with food placed on grate directly above burners (direct heat).

Grilling times are affected by weather conditions.

Remove excess fat from edge of chops and steaks. Score remaining fat at 2" (5 cm) intervals to avoid curling.

When 2 temperatures are provided, example: Medium to Medium-Low, start with the first and adjust based on cooking progress.

Cooking times may vary from chart times depending on the type of fuel, Natural or LP gas.

FOOD

COOKING METHOD/

INTERNAL TEMP.

TIME

SPECIAL INSTRUCTIONS

 

BURNER SETTING

 

(total minutes)

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

Hamburgers ½" (1.3 cm) to

DIRECT

Medium (160°F/71°C)

10-15

Grill, turning once.

¾" (1.9 cm) thick

Medium

 

 

 

Roasts

INDIRECT

Med-Rare (145°F/63°C)

32-40 per lb

Tent with foil first 45-60 minutes

Rib Eye, Sirloin

Medium/OFF/Medium

to Medium (160°F/71°C)

 

of cooking time.

Steaks, 1" (2.5 cm)

DIRECT

Med-Rare (145°F/63°C)

11-16

Rotate steaks ¼ turn to create

Porterhouse, Rib, T-bone,

Medium

to Medium (160°F/71°C)

 

criss-cross grill marks.

Top Loin, Sirloin

 

 

 

 

Steaks, 1½" (3.8 cm)

DIRECT

Med-Rare (145°F/63°C)

18-25

 

Porterhouse, Rib, T-bone,

Medium

to Medium (160°F/71°C)

 

 

Top Loin, Sirloin

 

 

 

 

Top Round or Shoulder/

DIRECT

Med-Rare (145°F/63°C)

22-29

 

Chuck (London Broil)

Medium

to Medium (160°F/71°C)

 

 

1½" (3.8 cm) thick

 

 

 

 

Flank, ½" (1.3 cm) thick

DIRECT

Med-Rare (145°F/63°C)

11-16

 

 

Medium

 

 

 

 

 

 

 

 

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)

 

 

25

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Image 25
KitchenAid KFRS271T, KFRS365T, KFRS361T, KBNS361T, KBNS271T GrillingChart, Total minutes Beef, Chicken

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