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VEGETABLE COOKING CHART
VEGETABLE
ESTIMATED COOKING TIME
SETTING
CORN
In husks or foil - soak 20 -30 minutes.
Without husks.
30-40 minutes (total)
5-7 minutes
Medium/High
MUSHROOMS
Portobello
Regular
3-4 min/side
2-4 min/side
Medium/High
ONIONS
Quartered
Sliced
10-12 min/side
4-8 min/side
Medium/High
PEPPERS
Whole
Cut in half
16-20 min, let skin color
8-12 min
Medium/High
SQUASH
(yellow and zucchini)
Sliced
Halved lengthwise
4-6 min/side
8-12 min (total)
Medium/High
TOMATOES
Sliced
Whole
2-4 min/side
8-24 min (total)
Medium/High
* This chart is offered as a broad guideline for cooking times. Refer to times in individual recipes for more specific cooking times.
PERFECT SEAFOOD
Grilling adds a light, smoky flavor to seafood and, like sautéing, also sears food - giving it a crisp, savory
outer crust. Whole fish, firm-fleshed steaks, shrimp and scallops do well on the grill. Mollusks such as
oysters, clams and mussels are sometimes grilled in the shell and, although grilling causes the shell to open,
it does little to actually enhance the flavor.
• Set Patio Bistro to medium.
• To keep fish from sticking to the grill, make sure
the cooking grate is clean and very hot before
you start to grill. Rub it quickly with a paper
towel dipped in a little oil before you put the
seafood on the grill.
• Whole fish such as snapper, pompano, and sea
bass must be handled carefully so they don’t
stick and fall apart. Firm fish steaks such as
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