Section Four: Using the Cooktop
GRILL COOKING CHART
Food | Weight or | Control | Total Suggested | Special Instructions |
| Thickness | Setting | Cooking Time | and Tips |
|
|
|
|
|
|
|
|
|
|
MEATS |
|
|
|
|
Pork |
|
|
|
|
Ham Steaks |
|
|
| Remove excess fat from |
(precooked) | 1/2 inch | High | 4 to 8 minutes | edge. Slash remaining fat at |
|
|
|
| |
|
|
|
| Grill, turning once. |
Hot Dogs |
| Medium | 5 to 10 minutes | Slit skin. Grill, turning once. |
|
|
|
|
|
POULTRY |
|
|
|
|
Chicken |
|
|
|
|
Broiler/Flyer | 2 to 3 pounds | Low or | 1 to | Place skin side up. Grill, |
Halved or |
| Medium | 40 to 60 minutes | turning 2 to 3 times. |
Quartered |
|
|
|
|
Breasts |
| Medium | 30 to 45 minutes |
|
|
|
|
|
|
FISH AND |
|
|
|
|
SEAFOOD |
|
|
|
|
Steaks |
|
|
|
|
Halibut, | 3/4 to 1 inch | Medium to | 8 to 15 minutes | Grill, turning once. Brush |
Salmon, |
| High |
| with melted butter, margarine |
Swordfish |
|
|
| or oil to keep moist. |
Whole |
|
|
| Grill, turning once. Brush |
Catfish, | 8 to 16 ounces | Medium to | 20 to 30 minutes | with melted butter, |
Rainbow |
| High |
| margarine or oil to |
Trout |
|
|
| moisten. |
Page 20
