465487004 • 15
TIME
Rare: 7-10 minutes
Medium: 12-15 minutes
Well: 18 - 20 minutes
Rare: 6 - 7 minutes
Medium: 8 - 10 minutes
Well: 12 minutes
Medium: 8 minutes
Medium/Well: 10 minutes
Well: 12 minutes
25 minutes
Internal temp. 160
O
F
20 minutes
10 minutes per side
10 minutes per pound
Internal temp. 180
O
F
Rare: 7 minutes
Medium: 12 minutes
Well: 15 minutes
8 - 12 minutes
3 - 5 minutes
30 minutes
1 hour
6 minutes
12 - 15 minutes
15 minutes
8 - 10 minutes
Corn on Cob
Baking Potatoes
Mushrooms, Button, Whole
Yellow Onions
Tomatoes
Zucchini/Yellow Squash and
Eggplant
TEMPERATURE
500°F - 600°F
500°F - 600°F
450°F - 500°F
350°F - 450°F
350°F - 450°F
350°F - 375°F
350°F - 375°F
350°F - 450°F
350°F - 450°F
400°F - 425°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
SIZE / QUANTITY
1 inch
1/2 inch
1/2 inch
1 inch
1/2 inch
8 ounces
1 each
1 inch - 8 ounces
8 ounces
8 ounces
1 each
1 each
8 ounces
1 each
Half
1 medium size
ITEM
Steak
(T-bone, ribeye, sirloin,
filet mignon, etc.)
Steak
(T-bone, ribeye, sirloin,
filet mignon, etc.)
Hamburgers
Pork Chop
Pork Chop
Boneless, Skinless,
Chicken Breast
Whole Chicken
Tuna/Sword Fish
Whole Rainbow Trout Filet
Shrimp, Medium,
peeled and deveined
Electric Patio Caddie Cooking Chart
Cooking Zones
Cooking times and temperatures may vary according to specific
recipes, cooking conditions, or barbecue equipment used. Take
this into consideration to insure best results.
INITIAL SETTINGS:
First preheat on HIGH to maximum sustained
temperature. Then place food on grill and adjust
controller to obtain desired temperature on cooking
chart below.
ZONE
I
I
I
I
II
Dry Rub
Marinade
*
I
II
Dry Rub
Marinade
*
I
II
Dry Rub
Marinade
*
I
II
Dry Rub
Marinade
*
II
II
II
II
II
II
II
II
II
* Increase cooking time 5 minutes or to desired doneness.
Steaks
Hamburgers
Vegetables
Pork Chops
Fish
Chicken Parts
Whole Chicken
Corn on the Cob
Summary of Contents for patio caddle
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