Operation
25
24
Operation
Surface Operation
Grill Cooking Chart
Surface Operation
Grill Cooking Chart

Food

Weight or

thickness

Flame

size

Suggested

cooking

time (min)

Special instructions

and tips

BEEF

Hamburger 1/2”(1.3 cm) –
3/4” (1.9 cm)
Med 8 –15 Grill, turning once
when juices rise
to the surface.
We recommend
that ground
chuck be used for
hamburgers, as
it will give you a
juicer hamburger
than ground
round. DO NOT
leave hamburgers
unattended since a
flare-up could
occur quickly.

STEAKS

Rib, Club, Porterhouse, T-Bone, Sirloin Remove excess fat
from edge. Slash
remaining fat at 2”
(5.1 cm) intervals to
keep edges from
curling. Grill,
turning once.
Rare
(140°F/60°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
High
High
8 – 12
11 – 16
Medium
(160°F/71°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
Med
High
12 – 20
16 – 25
Well-done
(170°F/77°C)
1” (2.5 cm)
1-1/2” (3.8 cm)
Med
High
20 – 30
25 – 35
Tenderloin 5 lbs. (2.3 kg) High 30 – 40 Remove surface fat
and connective
tissue. Fold over
thin end to form
uniformly thick
piece. Bind with
string. Grill, turning
to brown evenly.
Brush often with
melted butter,
margarine or oil.
Cook until rare.

Food

Weight or

thickness

Flame

size

Suggested

cooking

time (min)

Special instructions

and tips

PORK

Chops 1/2”(1.3 cm) Med 20 – 40 Remove excess fat
from edge. Slash
remaining at 2”
(5.1 cm) intervals to
keep edges.
1” (2.5 cm) Med 35 –60
Ribs Med 45 –60 Grill, turning
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
Ham steaks
(fully cooked)
1/2” (1.3 cm) High 12 –15 Remove excess fat
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
Hot dogs Med 5 –10 Slit skin before
cooking. Grill,
turning once.

POULTRY

Chicken
Broiler/Fryer
– Halves or
Quarters
2 (0.9 kg) –
3 lbs. (1.4 kg)
High 60 –90 Place skin side up.
Grill, turn, and
brush frequently
with melted butter,
margarine, oil, or
marinade.
Med 40 –60

FISH AND SEAFOOD

Steaks
Halibut
Salmon
Swordfish
3/4” (1.9 cm) –
1” (2.5 cm)
Med to
High
8 –15 Grill, turning once,
brush with melted
butter, margarine,
or oil to keep fish
moist.
Whole
Catfish
Trout
4 oz (113 g) –
8 oz (227 g)
Med to
High
12 – 20