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17
Cooking Tips
Operation
16
Grilling can be either an open or closed canopy process. Open canopy
grilling is excellent for foods requiring quick searing like steaks,
burgers, chops, and hot dogs. Closed canopy grilling is similar to
roasting in an oven. Food is cooked by heat reflection from the cover
as well as heat from the burners below.
• When grilling chicken, roasts, well-done steaks or chops, and thick
pieces of meat, sear on “HIGH.” Then reduce the heat setting to
prevent excessive flareup. This will allow the food to cook through
without burning on the outside.
• When grilling large pieces of meat, use a meat thermometer to
ensure that meats are either rare, medium or wellcooked.
• After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you might want to slide a spatula under
the meat and turn it approximately 90° so that a waffle pattern will
be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the meat. A
fork will puncture the meat, allowing juices to escape.
• Turn the meat over only once. Juices are lost when steaks, chops, or
hamburgers are turned several times. The best time to turn the
meat is after the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat,
not across the edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the ceramic briquette trays. It is normal to
have some flare-up during grilling. If necessary, use a long spatula
to move food to another area until the flames subside.
Cooking Tips
Operation
Food
Weight or
thickness
Control
setting
Total
suggested
cooking time*
Special
instructions
and tips
BEEF
Hamburgers 1/2” (1.3 cm) –
3/4” (1.9 cm)
Med 8 – 15 min.
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-up could occur
quickly.
STEAKS
Rib, club,
sirloin,
t-bone,
porterhouse
Rare
140˚F/60˚C
Medium
160˚F/71˚C
Well-done
170˚F/77˚C
Tenderloin
1” (2.5 cm) –
1-1/2” (3.8 cm)
1” (2.5 cm) –
1-1/2” (3.8 cm)
1” (2.5 cm) –
1-1/2” (3.8 cm)
5 lbs (0.3 kg)
High
Med-High
Med
Med
Med-High
Med-High
8 – 12 min.
11 – 16 min.
10 – 12 min.
16 – 25 min.
20 – 30 min.
25 – 35 min.
30 – 40 min.
Remove excess fat
from edge. Slash
remaining fat at 2”
intervals to keep
edges from curling.
Grill, turning once
Remove surface fat
and fatty tissue. Fold
over thin end to form
uniformly thick piece.
Bind with string. Grill,
turning as needed to
brown evenly. Brush
often with melted
margarine or oil.
POULTRY
Chicken
halves or
quarters
2 lbs (0.9 kg) –
3 lbs (1.4 kg)
Med-High
1 – 1-1/2 hours
40 – 60 min.
Place skin side up.
Grill, turning and
brushing frequently
with melted
butter or oil.
PORK
Chops 1/2” (1.3 cm) –
1” (2.5 cm)
Med
Med
20
–
40 min.
35
–
60 min.
Remove excess fat
from edge. Slash
remaining fat at 2”
intervals to keep edge
from curling. Grill,
turning once, and
moving if necessary
*These times are recommendations only. Variations in cuts of meats and
personal taste may alter cooking times. Use your discretion when grilling.