Grill Cooking Chart

FOOD

WEIGHT

FLAME

TOTAL SUGGESTED

SPECIAL INSTRUCTIONS

 

OR

SIZE

COOKING TIME

AND TIPS

 

THICKNESS

 

 

 

 

 

 

 

 

Beef

 

 

 

 

Hamburger

1/2-3/4”

Med

8-15 minutes

Grill, turning once when

 

(1.3-1.9cm)

 

 

juices rise to the surface.

 

 

 

 

We recommend that ground

 

 

 

 

chuck be used from

 

 

 

 

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

 

 

 

 

Rare

1”(2.5 cm)

High

8-12 minutes

Remove excess fat from

(140°F/60°C)

1 1/2”

High

11-16 minutes

edge. Slash remaining fat at

 

(3.8 cm)

 

 

2” (5.1 cm) intervals to keep

 

 

 

 

edges from curling. Grill,

Medium

1”(2.5 cm)

Med

12-20 minutes

turning once.

(160°F/71°C)

1 1/2”

to High

16-25 minutes

 

 

(3.8 cm)

 

 

 

Well-done

1”(2.5 cm)

Med

20-30 minutes

 

(170°F/77°C)

1 1/2”

to High

25-35 minutes

 

 

(3.8 cm)

 

 

 

Tenderloin

5 pounds

High

30-40 minutes

Remove surface fat and

 

(2.3 kg)

 

 

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.

 

 

 

 

 

Grill Cooking Chart

FOOD

WEIGHT

FLAME

TOTAL SUGGESTED

SPECIAL INSTRUCTIONS

 

OR

SIZE

COOKING TIME

AND TIPS

 

THICKNESS

 

 

 

MEATS

 

 

 

 

Pork

 

 

 

 

Chops

1/2”(1.3 cm)

Med

20-40 minutes

Remove excess fat from

 

1”(2.5cm)

Med

35-60 minutes

edge. Slash remaining fat at

 

 

 

 

two-inch intervals to keep

 

 

 

 

edges from curling. Grill,

 

 

 

 

turning once, and moving if

 

 

 

 

necessary. Cook well done.

Ribs

 

Med

45-60 minutes

Grill, turning occasionally.

 

 

 

 

During the last few minutes,

 

 

 

 

brush with barbeque sauce,

 

 

 

 

turning several times.

Ham Steaks

1/2”

High

12-15 minutes

Remove excess fat from

(fully cooked)

(1.3 cm)

 

 

edge. Slash remaining fat at

 

 

 

 

two-inch intervals. Grill,

 

 

 

 

turning once.

Hot Dogs

 

Med

5-10 minutes

Slit skin before cooking.

 

 

 

 

Grill, turning once.

 

 

 

 

 

POULTRY

 

 

 

 

Chicken

 

 

 

 

Broiler/Fryer

2-3 pounds

Low or

1-1 1/2 hours

Place skin side up. Grill,

Halves or

(.9-1.4 kg)

Med

40-60 minutes

turn, and brush frequently

Quarters

 

 

 

with melted butter,

 

 

 

 

margarine, oil, or marinade.

 

 

 

 

 

FISH AND

 

 

 

 

SEAFOOD

 

 

 

 

Steaks

 

 

 

 

Halibut

3/4”-1”

Med

8-15 minutes

Grill, turning once; brush

Salmon

(1.9-2.5 cm)

to High

 

with melted butter,

Swordfish

 

 

 

margarine, or oil to keep fish

 

 

 

 

moist.

Whole

 

 

 

 

Catfish

4-8 ounces

Med

12-20 minutes

(Same as for steaks)

Trout

(113-227g)

to High

 

 

 

 

 

 

 

10

11

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Viking VGWT240SS, VGQT240SS, VGGT240SS manual Grill Cooking Chart, Beef

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