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Grill Cooking Chart*
FOOD WEIGHT OR CONTROL TOTAL SPECIAL
I THICKNESS SEqq-ING SUGGESTED INSTRUCTIONS
COOKING TIME AND TIPS
Beef MED 8 - 15 minutes
Hamburgers
Steaks
Rib, Club,
Sidoin,
T-Bone,
Porterhouse
Rare
140oF/60oC
Medium
160°F/71 °C
Wdldone
170oF/77oC
Tenderloin
Poultry
Chicken
halves or
quarte_s
Pork
Chops
1/2 - 3/4"
13 - 19 cm
1' (25 cm)
1-1/2" (38 cm)
1" (25 cm)
1-1/2" (38 cm)
1" (25 cm)
1-1/2" (38 cm)
5 Ibs(23 kg)
2 - 3 Ibs
19 - 25 cm
1/2" (13 cm)
1" (25 cm)
MED
MED
MED-HI
MED-HI
MED
MED
8-12 minutes
11-16 minutes
10-12 minutes
16-25 minutes
20-30 minutes
25-35 minutes
30-40 minutes
1 - lY2 hours
40 - 60 minutes
20-40 minutes
35-60 minutes
Grill turning once
when juices rise
to the surface
We suggest that
ground chuck be
used for
hamburgers, as it
will give you a
juicier hamburger
Do not leave
hamburgers
unattended since
a flare-upcould
occw quickly
Remove excess
fat from edge
Slash remaining
fat at 2 inch
intervals to keep
edges from
curling Grill turning
once
Remove surface
fat and fatty
tissue Fdd over
thin end to form
uniformly thick
piece Bind with
stdng Grill,
turning as needed to
blown evenly Brush
often with melted
margarine or oil
Place skin side
up Grill, turning and
brushing frequently
with melted
butter or oil
Remove excess fat
from edge Slash
remaining fat at 2-
inch intervals to
keep edge from
curling Grill,
turning once and
moving if necessary
11