Wolfgang Puck BRGG0060 operating instructions Quick and Easy Kabobs, Pork Ribs

Grilling Chart (cont.)

Meat	Time/Temp. Doneness Test		Helpful Hints
PORK RIBS
Spare ribs	25 - 30 min.	Until no longer pink	Turn ribs every 5 minutes.
	350°	in center or 160˚.
Country-style	25 to 35 min.	Until no longer pink
	350°	in center or 160˚
SAUSAGE LINKS
Hot dogs and	4 - 6 min.	Until hot (140˚)	Pierce 2 or 3 times to prevent skin
other cooked,	400°		from bursting.
Bratwurst and	12 - 15 min.	Until no longer pink	Turn 3 or 4 times while grilling.
other	300°	in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in	25 - 35 min.	Until juice in center	Grill bone-in chicken meaty
	350°	is no longer pink	side down for the first 10 minutes,
			then turn every 5 minutes until done.
Boneless breast	20 - 35 min.	Until juice in center
half with skin	350°	is no longer pink
Boneless, skinless 15 - 20 min.		Until juice in center
breast half	350°	is no longer pink
SHRIMP
Large raw,	8 - 12 min.	Until pink and firm	Brush lightly with vegetable oil
shelled	350°		before grilling and twice while
and deveined			grilling to retain moisture
FISH
Whole, drawn	10 min. per	Until fish flakes	Measure fish at thickest point.
and scaled	1/2” thick	easily with fork (160˚)	Brush all fish lightly with vegetable
	350°		oil before grilling and twice while
			grilling to retain moisture.
Steaks, 3⁄4” thick	15 - 20 min.	Until fish flakes	Brush grill lightly with vegetable oil
	350°	easily with fork (160˚)	before grilling.
Fillets	10 min. per	Until fish flakes	If fillets have skin, grill skin sides
	1/2” thick	easily with fork (160˚)	up first.
	350°

Quick and Easy Kabobs

Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make! Use these tips and charts to get started, then let your palate be your guide. Here’s how:

Choose meat, vegetable and brush-on sauce from Guide to Great Kabobs (page 12). Thread meat and vegetables on bamboo or metal skewers. Grill, turning and brushing occasionally with sauce, until meat and vegetables are done. Use the Grilling Kabobs chart (page 12) as a guide. Grill tasty kabobs in no time!

Kabob Success Tips

•Soak bamboo skewers in water at least 30 minutes to prevent burning.

•Leave a little space between foods threaded on skewers (tightly packed food will not cook evenly).

•To prevent sticking (and to make cleanup easier), brush cooking surface with vegetable oil before grilling.

•Sauces that contain sugar burn easily. Brush them on kabobs only during last 5 to 10 minutes of grilling.

•To avoid food-borne illnesses caused by eating undercooked or raw meat, boil the sauce you’ve dipped your basting brush into before serving with cooked kabobs.

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